Show:
Cooking Basics
Cutting Terms
Nutrition
Un Double Me
My Plate Portions
100
To season
What is adding flavorings such as salt, herbs, or spices to food?
100
Cutting food into small, uneven pieces.
What is chop?
100
Trans fat and saturated fat
What is 2 fats you should avoid?
100
3 eggs
What is 1 1/2 eggs?
100
Apples and under 1/4 of your plate
What is the amount of fruit that should be on your plate?
200
Measuring Spoons
What is the utensils used to measure small amounts of liquid or dry ingredients?
200
Cut food into smallest pieces possible?
What is to mince?
200
Protein
What is amino acids are the building blocks for this?
200
2/8 t. baking powder
What is 1/8 t. baking powder?
200
Broccoli and over 1/4 of your plate
What is the amount of vegetable that should be on your plate.
300
Packing In
What is the method used to measure solid fat or brown sugar?
300
Shred
What is rubbing the food over a grater to make fine particles?
300
Calcium
What is the bone-building mineral?
300
2 c. flour
What is 1 cup flour?
300
Meat and under 1/4
What is the amount of protein that should be on your plate?
400
Stir flour
What is what you should do before measuring flour.
400
Pare
What is to remove the outer covering from a food?
400
Dietary Fiber, Protein, Vitamin A, Vitamin C, Calcium and Iron?
What is the 6 nutrients you should get more of?
400
4 c. brown sugar
What is 2 cups brown sugar?
400
Breads and over 1/4 of your plate
What is the amount of grains that should be on your plate?
500
Eye level and on an even surface
What is the two things you should do when measuring liquid ingredients?
500
Cut in
What is cut through shortening to combine it with flour?
500
Cholesterol, Trans Fat, Saturated Fat, Total Fat, Sodium and Sugar
What is the 6 nutrients you should get less of?
500
Multiply by 2
What is the way you double recipe ingredients?
500
5 %
What is the highest percentage of cholesterol, trans fat, saturated fat, total fat, sodium and sugar that should be in a food if you eat it?