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24 Cards in this Set
- Front
- Back
- 3rd side (hint)
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5 Choose my Plate categories |
Grains Fruit Vegetable Dairy Proteins |
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Who is at greater risk of food born illness? |
Elderly, infants, sick, pregnant |
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Term: Nutrient Density |
The relationship between nutrients and calories |
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What is the most effective way to prevent bacterial transfer? |
Wash your hands |
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What do you do with a dirty knife? |
Put it on the side of the sink |
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Parts of a grain |
Bran Endosperm Germ |
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Biggest part of a grain |
Endosperm |
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A meat substitute |
Tofu |
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Lacto-Ovo Vegetarian |
Eats milk and eggs |
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Vegan |
Eats no animal products |
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Enriched |
Restoring nutrients that were lost in processing |
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Why does meat have to be cooked to a proper temperature |
Helps kill microorganisms(bacteria) |
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What is not typically found in meat B vitamins, phosphorus, carbohydrates, protein |
Carbohydrates |
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Does heat or cold or both kill bacteria |
Heat |
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What so calories measure |
The amount of energy it takes to raise the temperature of 1 kilo of water 1 degree Celsius |
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What is considered a good, all around knife |
Paring knife |
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What does oz mean |
Ounce |
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What does tbsp mean |
Tablespoon |
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How many tablespoons in a cup |
16 |
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How many teaspoons in a tablespoon |
3 |
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How can’t teaspoons in 1/4 a cup |
4 |
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Drupe fruit |
A fruit with a big hard seed or pit |
Peach of avocado |
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Pome fruit |
A fruit with multiple small seeds |
Strawberry or apple |
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Leafy green vegetable |
Green and leafy, usually can be eaten raw |
Spinach, Brussel sprouts |
