to whip (eggs, cream, etc.) to a froth with a whisk or beating instrument.
100
you are eating the recommended number of servings per food group that are needed to ensure you are meeting your daily _____ needs.
nutrient
100
Each year, an estimated ______ Canadians are victims of food borne illness.
2.2 million
200
There are lots of vegetables and fruits to choose from and many delicious ways to _____ them.
prepare
200
_____ are a fruit not a vegetable. _____ are the most popular fruits in the world. are a fruit not a vegetable. ______ are the most popular fruits in the world.
Tomatoes
200
Beating
to stir vigorously:
200
The recommended number of servings given in CFG is based on the ____ needs of a sedentary adult.
calorie
200
Wash fruits and vegetables even if the ___ or ___ isn’t going to be eaten.
rind or skin
300
Determine the ____ _____ of foods
nutritional value
300
An average _____ has around 200 seeds
strawberry
300
Stock
to boil down to a broth
300
1 baseball or the size of your fist=?
1 cup
300
Wash or wipe reusable lunch bags and containers after using to get rid of?
germs
400
Steam or microwave vegetables in a small amount of ____ for a few minutes to retain more nutrients than boiling.
water
400
Banana is not a fruit in reality, it is a ____
herb
400
Steam
water in the form of an invisible gas or vapor.
400
1 tennis ball =?
¾ cup
400
Put hot food such as chili, soup, stew, and pasta in an insulated bottle. Pre-heat the bottle with boiling water for a few minutes, drain the water, and add the hot food why?
to keep it warm
500
Use fresh or dried herbs, spices, flavored vinegar or lemon juice instead of ____ to enhance the flavor of vegetables
salt
500
An apple tree can produce up to____ apples a year
400
500
Fold
To bind together
500
2 golf balls or 1 cupped hand =?
¼ cup
500
Keep the cold lunch in the coolest place possible. Do not keep the lunch in ______ ______ __ __ _______ _______