Chapter 8 Making Healthy Choices 49 Copyright Goodheart-Willcox Co., Inc. May not be reproduced or posted to a publicly accessible website. Activity E Name ____________________________________________ Chapter 8 Date__________________ Period______________________ Preparing Healthy Food Use complete sentences to answer the following questions about preparing foods to maximize their nutritional quality. Write your answers in the space provided. 1. What is the advantage of preparing foods from scratch?____________________________________ _ ____________________________________________________________________________________ 2. What are two ways to increase the emphasis on plant-based foods in the diet?_________________ _ _____________________________________________________________________________________ ____________________________________________________________________________________ 3. How can you limit your sodium and fat intake when preparing vegetables?___________________ _ ____________________________________________________________________________________ 4. How large is a 3-ounce (84 g) portion of meat, poultry, or fish?_ _____________________________ _ ____________________________________________________________________________________ 5. How should meat and poultry be prepared before cooking?_________________________________ _ ____________________________________________________________________________________ 6. How can fat be reduced when using meat drippings and cooking liquid to make flavorful gra- vies and stocks?_______________________________________________________________________ _ _____________________________________________________________________________________ ____________________________________________________________________________________ 7. What is the value of actually measuring out servings of some favorite foods?__________________ _ _____________________________________________________________________________________ ____________________________________________________________________________________ 8. How can you reduce the fat when preparing packaged pasta, rice, stuffing, and sauce mixes? _ _____________________________________________________________________________________ ____________________________________________________________________________________ 9. What can you do to reduce the fat added by such toppings as sour cream, cream cheese, salad dressings, and mayonnaise?____________________________________________________________ _ _____________________________________________________________________________________ ____________________________________________________________________________________ 10. What other modifications might you make to a cake recipe in which you wanted to reduce the sugar? _ _____________________________________________________________________________________ ____________________________________________________________________________________