Central High School's FCCLA is in district__?

February______, Smith Hughes Act was signed supporting vocational education.

June, 1945 Future Homemakers of America founded in __________.

October, 1946 Arkansas received its charter becoming the _____ state association of Future Homemakers of America

New Homemaker’s of America was the organization for ______Home Economics students

______symbolizes courage, determination, and strength

_______symbolizes sincerity of purpose and integrity of action

The flower is the________________. It represents the search for beauty in everyday living

______ _________a publication that is released quarterly by the national organization.

______ ________(Students Taking Action with Recognition) are competitive events in which members are recognized for proficiency and achievement in chapter and individual projects, leadership skills, and career preparation

The FCCLA Five Step_______ __________

is the chapter management tool that helps members select and carry out projects to fit their needs and concerns.

Dinner plate is placed in center of cover about 1 inch from the table edge.

Knife is placed at left of plate with cutting edge toward plate.

Forks, tines up, placed to right of plate in order of use.

Another glass, such as a milk or juice glass, is placed to right of water glass.

Cup and saucer are placed to left of spoon.

Place napkin around your neck.

Use thick, wet pot holders to handle hot utensils.

__________________chemical substances in food that help to maintain the body.

__________the study of nutrients and how they are used by the body.

________forks, spoons, knives and other serving utensils used to serve and eat food.

___________maintaining a clean condition in order to promote hygiene and prevent disease.

_______arrangement of the tableware that each diner will need for a meal.

_______ the process of acquiring and maintaining physical, mental, emotional, and social health.

Pull Date is the first day a product may be sold.

_____detailed instructions for preparing particular foods.

The following are _______: CARBOHYDRATES, PROTEINS, FATS, MINERALS, VITAMINS, WATER

THE BODY’S MAIN SOURCE OF ENERGY?

BUILD, MAINTAIN & REPAIR BODY TISSUE?

INORGANIC SUBSTANCES NEEDED FOR BUILDING TISSUES AND REGULATING BODY FUNCTIONS.

ORGANIC SUBSTANCES NEEDED IN SMALL AMOUNTS FOR NORMAL GROWTH AND MAINTENANCE OF GOOD HEALTH

10-12 GLASSES OF WATER NEEDED EACH DAY

Plates, napkins and flatware are placed at one end of the table or on a separate table

Plates are filled in the kitchen and served to each person at the table.

Meal includes several courses

Food is placed on table in serving dishes.

The Elements of Design are

Name the three classifications of color

The cool colors are

____needs are the most basic human needs, including food, water, clothing, shelter and sleep.

an area of a home usually understood to belong to one person and defined by their style and taste.

A tool for understanding and using color.

Protecting the environment and natural resources against waste and harm.

Guidelines for working with the elements of design; the principles are proportion, scale, balance, emphasis, and rhythm.

The main course.