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Explain to your counselor the most likely hazards you may encounter while participating in cooking activities and what you should do to anticipate, help prevent, mitigate, and respond to these hazards

Explain that you know first aid and how to prevent injuries or illnesses that could occur while preparing meals and eating, including burns and scalds, cuts, choking, and allergic reactions.

Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking. Explain how to prevent cross-contamination.

Discuss with your counselor food allergies, food intolerance, and food-related illnesses and diseases. Explain why someone who handles or prepares food needs to be aware of these concerns.

Discuss with your counselor why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.

Using the MyPlate food guide or the current USDA nutrition model, give five examples for EACH of the following food groups, the recommended number of daily servings, and the recommended serving size:

Fruits

Vegetables

Grains

Proteins

Dairy

Explain why you should limit your intake of oils and sugars.

Track your daily level of activity and your daily caloric need based on your activity level for five days. Then, based on the MyPlate food guide, discuss with your counselor an appropriate meal plan for yourself for one day.

Discuss your current eating habits with your counselor and what you can do to eat healthier, based on the MyPlate food guide food allergies, food intolerance, and food-related illnesses and diseases. Explain why everyone who handles or prepares food needs to be aware of these concerns.

Explain how to calculate total carbohydrates and nutritional values for two servings, based on the serving size specified on the label.