Spring CACFP Yum

2. at verner we don't use food as a ______ or punishment
4. _____of service meal count
6. included in every lunch
7. teachers sitting with students, interacting with food, trying new things, and participating in the meal
8. liquid requirement for breakfast and lunch
9. dining together at the table and serving ourselves
11. the item on our food cart that we move to tell the kitchen what milk we need
12. why we don't serve popcorn, hot dogs, or grapes
13. heirloom, roma, green or cherry
16. __________ feeding guides when we offer food based on cues a child exhibits
17. red fruits with short sweet season april/may
18. ________ in my tummy

1. green rind with sweet juicy flesh in summer
3. type of milk for a one-year old
5. flat thin bread used for a wrap
10. early fresh green vegetable of spring
12. roasted in the husk
13. age at which milk (minimum) serving size increases from 4 ounces (1/2 cup) to 6 ounces (3/4 cup)
14. age at which we switch children from whole to 1% milk
15. color of pesto pasta salad