Kuiz Teks Prosedur Zero Waste Kitchen

Froggy Jumps

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Uji pemahaman prosedur ramah limbah.

Created by

Silvia Najemi

Indonesia

Download the paper version to play

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Froggy Jumps Kuiz Teks Prosedur Zero Waste KitchenOnline version Uji pemahaman prosedur ramah limbah. by Silvia Najemi 1 What is the main goal of the procedure text in a Zero Waste Kitchen? a Explaining practical steps to reduce waste b Telling the history of food c Determining a new recipe 2 What is the first step in a zero-waste kitchen during meal planning? a Inventory current ingredients and leftovers. b Shop for fresh produce only. c Ignore expiration dates. 3 Which method helps reduce food waste by using parts usually discarded? a Discard stems immediately. b Use vegetable scraps for stock. c Cook everything separately. 4 How can you store herbs to minimize spoilage? a Keep on counter. b Freeze or dry herbs promptly. c Trap in plastic bags. 5 What practice saves energy in a zero-waste kitchen? a Turn on all ovens at once. b Cook only one item at a time. c Batch cooking and repurposing leftovers. 6 Which container helps in reducing packaging waste? a Foam takeout boxes. b Reusable containers and jars. c Single-use bags. 7 When handling citrus peels, what is a zero-waste use? a Use as trash. b Zest or candied peels for flavor. c Throw away. 8 What is the purpose of composting in the kitchen? a Used to store leftovers. b Rots food for fun. c Returns nutrients to soil; reduces waste. 9 How should you label stored foods to minimize waste? a Date and name on containers. b Sometimes label only. c Label at random. 10 Which action supports zero-waste when dining out? a Ask for extra plastic. b Carry a reusable container and utensil set. c Accept disposable packaging.

Froggy Jumps

Kuiz Teks Prosedur Zero Waste KitchenOnline version

Uji pemahaman prosedur ramah limbah.

by Silvia Najemi

What is the main goal of the procedure text in a Zero Waste Kitchen?

Explaining practical steps to reduce waste

Telling the history of food

Determining a new recipe

What is the first step in a zero-waste kitchen during meal planning?

Inventory current ingredients and leftovers.

Shop for fresh produce only.

Ignore expiration dates.

Which method helps reduce food waste by using parts usually discarded?

Discard stems immediately.

Use vegetable scraps for stock.

Cook everything separately.

How can you store herbs to minimize spoilage?

Keep on counter.

Freeze or dry herbs promptly.

Trap in plastic bags.

What practice saves energy in a zero-waste kitchen?

Turn on all ovens at once.

Cook only one item at a time.

Batch cooking and repurposing leftovers.

Which container helps in reducing packaging waste?

Foam takeout boxes.

Reusable containers and jars.

Single-use bags.

When handling citrus peels, what is a zero-waste use?

Use as trash.

Zest or candied peels for flavor.

Throw away.

What is the purpose of composting in the kitchen?

Used to store leftovers.

Rots food for fun.

Returns nutrients to soil; reduces waste.

How should you label stored foods to minimize waste?

Date and name on containers.

Sometimes label only.

Label at random.

Which action supports zero-waste when dining out?

Ask for extra plastic.

Carry a reusable container and utensil set.

Accept disposable packaging.

You can integrate the game into an LMS compatible with LTI 1.1 or LTI 1.3 such as Canvas, Moodle, or Blackboard. This way, the scores will be automatically saved into the platform’s gradebook.

Kuiz Teks Prosedur Zero Waste Kitchen

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Kuiz Teks Prosedur Zero Waste KitchenOnline version

by Silvia Najemi

What is the main goal of the procedure text in a Zero Waste Kitchen?

What is the first step in a zero-waste kitchen during meal planning?

Which method helps reduce food waste by using parts usually discarded?

How can you store herbs to minimize spoilage?

What practice saves energy in a zero-waste kitchen?

Which container helps in reducing packaging waste?

When handling citrus peels, what is a zero-waste use?

What is the purpose of composting in the kitchen?

How should you label stored foods to minimize waste?

Which action supports zero-waste when dining out?

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