Kitchen Basics/ Safety
Farm 2 Table/ Safety
Nutrients 1
Nutrients 2
Nutrients 3
100

This is what you get when you double 3/4 c. milk

1 1/2 c. milk

100

This is the amount of time one should wash his or her hands for proper sanitation.

20 seconds

100

This is the main function of carbohydrates

To provide energy

100

This type of fat comes from animals and clogs your arteries with cholesterol

Saturated fat

100

This nutrient provides little energy but does help transport nutrients and provides collagen to hair and nails.

Protein

200

This is the amount I need if I have to cut 1/4 t. of cinnamon in half.

1/8 t.

200

These are three activities after which one should wash his or her hands.

Touching face/hair, coughing, sneezing, touching raw meat, going to restroom, taking out trash, using phone

200

A simple carbohydrate, found in these foods, provides a quick burst of energy.

Fruits, sugars

200

This type of fat is found in vegetable oils and nuts/seeds.

Unsaturated fat

200

These are sources of complete protein

Meat, fish, poultry, soy

300

This is the proper way to carry a knife

Blade down at your side and pointed back

300

This is one way to prevent cross contamination

Use a different knife/cutting board for raw meat and cooked foods

300
Fiber, a complex carb, is not digested so it does this as it is processed through the body.

Scrapes the walls of the digestive system to clean it out.

300

This fat is found in fatty fish, walnuts, and flax and is an important fat in reducing heart disease

Omega 3 fats

300

These amino acids are not made by our bodies so we have to get them from food sources.

Essential amino acids
400
This is the shape your opposite hand should be in when dicing a carrot. 

A claw

400
This is a description of industrial agriculture
Large-scale agriculture that uses machinary, GMOs, mono-crops to mass produce items.
400

Complex carbohydrates are beneficial because of these two functions

Provide longer lasting energy, make you feel fuller longer. 

400

This is a waxy substance that clog arteries

Cholesterol

400

These byproducts of metabolism destroy cells and cause cancer

Free radicals

500

The temperature danger zone, 135-141 degrees, is a range where this occurs.

Bacteria multiple most quickly.

500

This is a negative impact of processing on food.

It strips all the good nutrients and leaves the junk behind. 

500

Trans fat is the preferred fat for processed baked goods for this reason.

It has a higher melting temperature, it doesn't go bad as fast as other fats.

500

This is how LDL and HDL works

HDL travels the body, captures LDL and brings it back to the liver where it is stored. LDL clogs arteries if there isn't enough HDL in the body.

500

This vitamin is needed to help absorb calcium into the bones.

Vitamin D

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