MyPlate/6 Essential Nutrients
This is the name of the government organization that created MyPlate.
USDA
Explain "serving size."
How much of the product is recommended to eat for one serving.
Identify 3 ways to prevent kitchen falls.
Answers will vary.
Large or small kitchen appliances?
Refrigerators
Freezers
Cook tops/ranges
Conventional ovens
Microwave ovens
Automatic dishwashers
Large!
What tool should you use to avoid burning your food?
Kitchen timer
Identify the 5 food groups that make up MyPlate, and provide an example food for each food group.
Fruit
Vegetables
Grains
Dairy
Protein
Examples will vary!
What is the difference between serving size and servings per container? Provide examples if you're having trouble explaining.
Serving size is how much is recommended to eat per serving, servings per container is how many servings are in the actual container.
Explain 3 ways to prevent kitchen cuts.
Answers will vary.
Name 3 small kitchen appliances.
Electric skillet, toaster, blender, food processor, slow cooker, popcorn popper.
Define the following kitchen abbreviations:
t or tsp
T or tbsp
c
pt.
qt.
gal.
lb.
t or tsp = teaspoon
T or tbsp = tablespoon
c = cup
pt. = pint
qt. = quart
gal. = gallon
lb.= pound
These are the five factors that determine how much you should be eating daily.
Age, weight, height, gender, physical activity level.
Explain how the ingredients list on a nutrition label is organized.
Ingredients are listed by greatest amount (weight) to least amount (weight).
Explain how to prevent kitchen burns, and how to treat them if they occur.
Answers will vary. To treat, run under cool water, wrap, put pressure on it.
Explain the difference between cookware and bakeware.
Cookware: Used on the stovetop/cooktop.
Bakeware: Goes inside the oven.
Explain the parts of a recipe:
1. Ingredients
2. Amount of each ingredient
3. Directions/instructions
4. Cooking time
5. Yield
Teacher will determine correctness of response!
These are three important things to limit in your diet.
Saturated fat, sodium, sugar.
Explain %DV. Provide examples if it makes this easier to explain.
%DV is the percent of the Daily Value you are recommended to eat of a specific vitamin or mineral.So, if it is 5%DV of vitamin A, you're going to need to find 95% more vitamin A somewhere throughout your day!
Explain how to prevent and what to do if electric shock occurs.
Keep electrical items away from liquids/water! Unplug items if possible and call 911.
Dry: Overfill but do not pack down unless it is an exception ingredient (shortening, nut butter, brown sugar). Level off.
Liquid: Measure at eye level on a flat, level surface.
Explain the difference between a colander and a strainer.
Colander has larger holes, good for pasta. Strainer, smaller holes, good for rice. Separate solids from liquids.
Name each of the 6 essential nutrients.
Fats, Carbohydrates, Proteins, Vitamins, Minerals, Water
Explain what the following nutrients do for your body:
Protein
Fat
Carbohydrates
Protein: Builds muscle/repairs tissues
Fat: Provides energy, very concentrated - only eat small amounts!
Carbohydrates: Provide energy
Provide 3 tips for safe grocery shopping trips.
Answers will vary.
Explain the uses of the following items:
1. Knives (paring, chef, serrated)
2. Cutting board
3. Peeler
4. Kitchen shears
5. Can opener
6. Grater
1. Knives (paring, chef, serrated): Cut/chop/dice/mince properly.
2. Cutting board: Protect countertops and knife blades.
3. Peeler: Remove skin from foods such as carrots, apples, potatoes.
4. Kitchen shears: Cut foods such as herbs, dough.
5. Can opener: Remove lids from cans. Be careful, the area is still sharp!
6. Grater: Shred foods such as potatoes, cabbage.
Explain the uses of the following mixing utensils:
1. Mixing bowl
2. Wooden spoon
3. Whisk
4. Rubber scraper
5. Pastry blender
6. Sifter
1. Mixing bowl: Holds ingredients while you combine them.
2. Wooden spoon: Used to stir, especially useful when stirring sauces or items on the cooktop, since the handle won't get hot and it won't melt.
3. Whisk: Blends ingredients while incorporating air.
4. Rubber scraper: Used to stir and also remove excess from the sides of a mixing bowl.
5. Pastry blender: Cuts in ingredients while making pastry or dough, such as butter or shortening.
6. Sifter: Removes lumps and adds air to ingredients such as flour.