1. 2 pt 3 pt 4 pt 5pt 1 pt 2 pt 3 pt 4 pt 5 pt 1 pt 2pt 3 pt 4pt 5 pt 1pt 2pt 3 pt 4 pt 5 pt 1 pt 2 pt 3 pt 4pt 5 pt 1pt Dairy FruitsVegetablesBeefMeal Planning

2. 8 oz. glass 1 ½ oz. natural cheese 2 ounces of processed cheese 8 oz. yogurt

3. What is a serving size of dairy?

4. Low to medium heat

5. What temperature is used when cooking dairy products?

6. Saturated Fats

7. Which nutrient in dairy products should we try to get as little as possible of?

8. Scum, scorch and boil- over

9. What are three common problems that can occur when cooking milk?

10. Low fat dairy products

11. What type of dairy product do you purchase when you need to watch your fat intake?

12. 1 medium sized piece of fruit ½ cup canned or cooked fruit 4 oz. fruit juice

13. What is a serving size of fruit?

14. Removes dirt, pesticide residue and exterior germs

15. What does washing your fruit remove?

16. Fresh or Frozen

17. What form of fruit is the most nutritious?

18. Enzymatic Browning

19. What causes some fruits to turn brown when they are cut?

20. Not the kind that rhymes but has a core with seeds wrapped around it

21. What is a pomme?

22. 5 Servings a Day

23. How many servings a day does a teenager need of vegetables?

24. Fresh or Frozen

25. What are the most nutritious forms of vegetables?

26. Dark green leafy vegetables

27. What type of leafy vegetables will provide the most nutrients?

28. Vitamins, minerals and lots of antioxidants

29. What healthy substances do vegetables contain?

30. Steaming

31. What method of cooking vegetables is the most nutritious?

32. 3 oz. cooked 4 oz. uncooked

33. What is a serving size of beef?

34. Grilling & rinsing of cooked ground beef

35. What can be done when cooking to remove the fat content of beef?

36. E. Coli 0157:H7

37. What is the food borne illness that can be found in mishandled ground beef?

38. Choice

39. What is the grade of beef that consumers generally buy at the grocery store?

40. Select

41. What is the grade of beef that is “sale” meat?

42. Something salty and something sweet

43. What are examples of the meal planning principle of flavor?

44. Crunchy celery and soft mashed potatoes

45. What are examples of the meal planning principle of texture?

46. Aesthetics

47. The “eye” appeal & pleasure of a meal

48. Low fat No trans fats Low sodium Low sugar High fiber High protein

49. What do you look for on a food label to compare two products?

50. Food Label

51. What provides nutritional information for the consumer in the grocery store?