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Abbreviations
Food-Borne illnesses
Guidelines
My Plate
Cooking Terms
100
Tablespoon
What is Tbsp. or T.
100
E. Coli
What is the food-borne illness from undercooked ground beef.
100
Balance ???????? to manage weight
What is calories
100
the 5 food groups
What is fruits, vegetable, protein, grains, and dairy.
100
Chop
What is to cut into small pieces
200
Teaspoon
What is tsp. or t.
200
Salmonella
What is the food-borne illness from Raw poultry and eggs.
200
Enjoy your food, but eat ????
What is less
200
The three caloric needs.
What is Age, Activity, and gender?
200
Dice
What is to cut into very small cubes
300
Minute
What is min.
300
Staph
What is the food-borne illness from Human Mucous (sneezing, coughing, ect.)
300
How often are Dietary Guidelines revised?
What is every 5 years
300
The three types of fats.
What is monounsaturated, saturated, and polyunsaturated?
300
Knead
What is to work a dough by pressing and folding until it becomes elastic and smooth.
400
Pound
What is lb. or #
400
Hepatitis
What is the food-borne illness from feces/ not washing hands after using bathroom.
400
Make half your grains ????? ??????
What is whole grains
400
The two types of lipoprotein.
What is HDLs and LDLs
400
Mince
What is to cut into the smallest pieces possible.
500
quart
What is qt.
500
Improperly canned foods.
What is Botulism.
500
Make half your plate ?????? and ???????
What is fruits and veggies
500
The amount of grams of fiber the average American needs each day.
What is 20-35 grams
500
Simmer
What is to cook food just below the boiling point.