Meats
Vitamins
Food Labels
Soups
Vegetables
100
The most exercised parts of the cow.
What is least tender.
100
Important in the formation of collagen.
What is Vitamin C?
100
A 2000 calorie diet.
What are the nutrient percentages based on?
100
Liquid reserved after cooking meats of vegetables.
What is a broth?
100
Garlic, onions and leeks are all examples of this part of the plant.
What are bulbs?
200
The internal temperature to fully cook chicken.
What is 165?
200
These are the four fat-soluble vitamins.
What are A,D,E,K
200
This date is when the manufacturers should remove the food from the shelf.
What is a pull date?
200
This uses less liquid than a chowder.
What is a stew?
200
Number of servings you should be receiving everyday.
What is 5-7?
300
The best way to cook not tender cuts of meat.
What are moist cook methods?
300
Another name for B3.
What is Niacin?
300
The order the ingredients are listed on a label.
What is from most to least weight?
300
This means Soup of the Day in French.
What is Soup du Jour?
300
Broccoli, cauliflower, artichoke are examples of this part of the plant.
What is flower?
400
These are two nutrients found in beef.
What is protein and B vitamins?
400
This compound is responsible for the green coloring in vegetables.
What is cholorphyll?
400
These are two items required to be on a food label.
What is sugar, calories, calories from fat, protein, carbohydrates, or sodium.
400
Manhattan and New England.
What are two types of Clam Chowder?
400
Cooking for too long will deplete this Vitamin commonly found in vegetables.
What is Vitamin C?
500
Rib, short loin, sirloin.
What are the most tender cuts of meat?
500
These compounds are largely responsible for the red, yellow, and orange color of fruits and vegetables
What are carotenoids?
500
This is what the word "Natural" on a food label means.
What is nothing?
500
Liquid that is strained off after cooking, often sold in cubes.
What is Bouillon?
500
Corn and peas are examples of this part of the plant.
What is seed?
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