Show:
Introduction
Fun Facts
Terminology
Know Your Portions...
Food Safety
100
Name 5 Orange fruits or vegetables.
carrots, sweet potatoes, squash, pumpkin or yams. Apricots, cantaloupes, mangoes, nectarines, papaya and peaches
100
Is a banana a berry. True/False
True.
100
To beat persistently or hard; pound repeatedly. What is this describing?
Batter.
100
Most of us know that making healthy food and drink choices are key to good ______.
health
100
Teach _____ to wash their hands before helping in the kitchen and before eating.
Children
200
Name 3 green vegetables.
arugula, broccoli, chard, dandelion greens, kale/collards, mustard greens, and salad greens including romaine lettuce, spinach or mix
200
What are the most populare fruit in the world.
Tomatoes.
200
To move with a rapid, sweeping stroke.What is this describing?
Whisk
200
Essential to choosing healthy portions is understanding the difference between _____ size and _____ size.
portion, serving.
200
Wash _____ and _______ well, rubbing or rinsing them in clean running water
fruits, vegetables.
300
Are canned and frozen vegetables still nutritious
Yes
300
Bananas have a natural _____ effect in the body
antacid
300
The act of a person or thing that beats, as to punish, clean, mix, etc. What is this describing?
Beating
300
3oz of cooked chicken is equal to a....
deck of cards.
300
Scrub _______ that are hard like carrots, oranges, avocadoes, and melons
Produce
400
Are canned vegetables lower in sodium.
Yes they are.
400
If you suffer heartburn what fruit should you eat.
Bananas
400
To cook or cook in a liquid at or just below the boiling point. What is this describing?
Simmer
400
1oz of chocolate is equal to......
dental floss.
400
Wash fruits and vegetables even if the _____ or skin isn’t going to be eaten
rind
500
Fruit in heavy _____ has more sugar and calories
syrup.
500
Is a pumpkin a fruit or a vegetable.
It is a fruit.
500
Water in the form of an invisible gas or vapor. What is this describing?
Steam
500
The recommended number of servings given in ____ is based on the calorie needs of a sedentary adult
CFG
500
Wash or wipe reusable ____bags and containers after using with warm soapy water, and dry.
lunch