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Mrs. Arnolds nutrition and wellness class
measuring system in U.S. based on such units as inches and ounces
different units of equal measures
correcting recipes to prepare foods succsessfully in high altitudes
measuring system based on multiples of ten
directions for making food or a beverage
the amount of 3-dimensional space occupied by an object
measure heaviness of ingredients as in "1lb ground beef"
number of servings or amount recipe makes
food borne illness
E. Coli~ contaminated water, raw ground beef, unclean vegetables
Salmonella~under cooked poultry, unpasturized milk, undecooked eggs
Botulism~from food that is canned improperly