Which of the following equals one serving of the USDA Food Patterns' vegetable group?
A) 1/2 oz of almonds B) 2 cups of raw spinach
C) 16 fl oz of tomato juice D) 1 tablespoon peanut butter
Question 2
Which of the following is NOT a safe food-handling practice?
A) washing hands when preparing and cooking foods
B) cooking foods to a proper temperature
C) avoiding unpasteurized milk products and raw seafood
D) leaving frozen food on the kitchen counter to thaw