Evaluate the risks, safety procedures, rules, and equipment when participating in physical activity.

When making french onion soup, how do you prepare the onions? a. sweat and caramelize b. burn c. steam d. caramelize and add mayo e. add no stock.

When lifting heavy loads off the ground, the majority of the weight should be lifted by which of the following? a. arms b. legs c. back d. stomach

What if you were not responsible for planning the menu, and you noticed that the portions provided were often very large? what resource(s) could you use to understand the appropriate portion sizes for children? a. national and state health standards b. cooking course c. ask parents d. ask the school nurse and guidance counselor