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Mrs. Arnolds nutrition and wellness class

customary system

measuring system in U.S. based on such units as inches and ounces


different units of equal measures

high-altitude cooking

correcting recipes to prepare foods succsessfully in high altitudes

metric system

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

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