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  1. Selecting, Storing, and Serving Ohio Peas

    https://ohioline.osu.edu/factsheet/hyg-5527

    HYG-5527 Family and Consumer Sciences 07/30/2021 Revised 2021: Candace Heer, Educator, Family and ... approximations. 1 pound of edible-pod peas = about 15 pods or 1 cup. 1 bushel green garden peas = about 30 pounds. ...

  2. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    HYG-5524 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... flavor profile, onions can help meet this nutritional requirement:. A cup of onions contains only 30 ...

  3. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    HYG-5525 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... dip in boiling water for 30 to 60 seconds, plunge into cold water, drain, and slip off the skins. Use ...

  4. Selecting, Storing, and Serving Ohio Strawberries

    https://ohioline.osu.edu/factsheet/HYG-5531

    HYG-5531 Family and Consumer Sciences 07/30/2021 Revised 2021: Lisa Barlage, Educator, Family and ... properly. Turn or press lids on freezer containers until tight. Let jam stand 30 minutes to set. Label jars ...

  5. Improving Biomass Properties via Densification and Upgrading

    https://ohioline.osu.edu/factsheet/fabe-6605

    produced from biomass with a particle size of 6–30 mm (0.2–1.2 in.), although 25–30 mm (1.0–1.2 in.) are ... 10–30 minutes and longer (Medic et al. 2012). Figure 4 shows the primary product, torrefied biomass, ... (5.6) 1,600 (42.9) Variable 30-40 (1) Willow chip (25% moisture) [2]* 150 (9.4) 2,700 (72.4) ...

  6. What Schools Need to Know to Enhance School-Family Engagement within their Grandfamily Communities

    https://ohioline.osu.edu/factsheet/hgy-5810

    grandparent caregivers may be in their 30s and 40s, most are middle and later aged adults that could be ... kinship) caregiver support groups. If yours does not, partner with your county Extension professional. They ... may be able to help form a group, sponsored by and held at the school. Marketing the groups ...

  7. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    minutes Turnip Greens 10–30 minutes Any greens: Add to smoothies for a nutritional boost. Lettuce/Endive: ...

  8. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    begins in June and runs into July. Cherries can be divided into two groups—sour/tart and sweet. Each can ... Source: Produce for Better Health  Yield: Makes 4 servings Time: Approximately 1 hour and 30 minutes ...

  9. Selecting, Storing, and Serving Ohio Broccoli, Brussels Sprouts, and Cauliflower

    https://ohioline.osu.edu/factsheet/hyg5512

    following:  broccoli- 45 calories; Brussels sprouts – 60 calories; and cauliflower- 30 calories. Storage ... vegetables. To remove insects and worms, soak vegetables “head down” for 30 minutes in cold, salted water (add ...

  10. Selecting, Storing and Serving Ohio Carrots

    https://ohioline.osu.edu/factsheet/hyg-5514

    serving of cooked carrots provides more than 30% of the recommended dietary allowance of vitamin A for ...

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