Meal Planning Flashcards
(28 cards)
Coming and going, each person eating several small meals throughout the day
graze
A way of grouping daily food choices into meals and snacks
meal pattern
Main focus
primary
combine different colors in a meal to make it visually interesting
color
added to foods in the form of herbs, spices, sauce, vinegar, drizzle of healthy oil, splash of citrus,
flavor
crunchy or soft, chunky, smooth, or chewy foods
texture
hot or cold
temperature
contrasting sizes of foods
shape
prepared or partially prepared foods
convenience foods
free from error
accurate
major
most important
skillfully fitting tasks together to make the best use of time
dovetail
to judge the quality of your food, how it tastes and what it looks like
evaluate
to fit in
incorporate
How can families make wise food choices and not overspend?
food budget
preparing larger portions with leftovers in mind can be ____ _____
cost effective
making meals ahead of time, serving leftovers, using convenience foods, and creating one dish meals are all examples of ____ _____
mealtime savers
When cooking, should you clean as you go, or clean after the meal is ready?
clean as you go
True or False….Pre-cut fruit and frozen dinners tend to cost more than foods you clean, chop and put together yourself.
True
Planning a _________ is especially important when you are responsible for preparing an entire meal.
schedule
watching television while you eat, can cause a person to….
eat too much
There is no reason to avoid ________because you can choose from healthier options such as fruit, pretzels, yogurt with low-fat granola, low fat cheese and crackers and apple slices with peanut butter
snacking
Buying in _____ can help reduce food cost.
bulk
Buying fruits and vegetables in ______ is less expensive.
season
