Show:
Introduction
fun facts
terminology
know your portions
food safety
100
fruits and vegtables are natures _______?
fast food
100
what animal loves mangoes?
Orangutans
100
a cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture
a whisk
100
a deck of cards equals 3 oz. of what?
cooked chicken or meat
100
Each year, an estimated _______ Canadians are victims of food borne illness.
2.2 million
200
eating fruits and vegtables provides more ____ then juice.
fibre
200
what is the most popular fruit in the world?
tomatoes
200
a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water
simmering
200
1 cup of cooked rice is equal to _____?
a tennis ball
200
Wash your hands before making_____?
lunches
300
when making a salad, what can you substitiute for lettuce?
spinach or arugula
300
an apple tree can produce up to ___ apples a year.
400
300
a method of cooking using steam
steaming
300
a baseball is used to measure what?
a medium piece of fruit
300
what is a mild bleach solution?
1/4 tbsp. of bleach in 2 cups of water
400
fruits and veggies can be kept frozen for how long?
up to one year
400
there are how many different varieties of avocado, and where are they grown?
seven varieties, grown in texas
400
the cooking of food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC
frying
400
a golf ball sized portion of peanut butter, jam or salad dressing is how much?
2 tbsp
400
Food such as whole __________, crackers, nuts, packaged puddings, and unopened canned food don’t need to be kept cold.
fruits and veggies
500
young children cannot eat all food at meal time, and benefit from snacks because?
they have small stomachs
500
a watermelon is __ water.
92%
500
the rapid vaporization of a liquid
boiling
500
1 oz of chocolate is the size of what?
dental floss package
500
Put hot food such as chili, soup, stew, and pasta in what?
insulated bottle