intro
fun facts
terminology
portions
food safety
100
Choose at least one _____ and one orange vegetable each day
dark green
100
A strawberry is not an actual berry, but a ____ is.
banana
100
a food cooking method that uses prolonged dry heat by convection
baking
100
A portion size is often described as?
the amount of food a person eats at one time
100
Scrub produce that are hard like carrots, oranges, avocadoes, and _____.
melons
200
Have vegetables _________ - all are nutritious options.
fresh, frozen or canned
200
Apples float in water because they are _______?
25% air
200
a semi-liquid mixture of one or more flours made with ground grains or soaked grains that are ground
batter
200
1 die or the tip of your thumb =
1 teaspoon
200
Wash or wipe ______ and containers after using with warm soapy water, and dry.
reusable lunch bags
300
what can you do to lower the salt contemt in veggies?
drain or rinse before preparing
300
An average strawberry has around ___ seeds
200
300
To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.
beating
300
2 golf balls or 1 cupped hand =
1/4 cup
300
Wash kitchen utensils with soap and hot water or put them in the ____?
dishwasher
400
fruits in _______ have more sugar and calories.
heavy syrup
400
_______ fruits are used to repel cockroaches
osage orange
400
To heat a liquid until bubbles break continually on the surface
boil
400
2 white erasers or your 2 thumbs side by side =
1 1/2 oz.
400
Throw away any ________ that are not eaten at lunch time.
perishable food items
500
_____all produce thoroughly before eating, peeling, or if intended to be eaten raw.
wash
500
Bilberries are supposed to help improve what?
nighttime vision
500
To cook slowly in liquid over low heat at a temperature of about 180°
simmer
500
1 tennis ball =
3/4 cup
500
If served hot, re-heat food to at least ___?
74 °C
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