Tool · For teachers, librarians and after-school leaders
Classroom Worksheet Builder
Tick the printables you want, put them in the order you need, optionally add a cover page and answer keys, then print one pack (or choose "Save as PDF" in the print dialog).
Food Learning Pack
Original printables from chefsolus.com · Free for non-commercial classroom and home use.
Bean Seed Observation Journal
How to use
Check your cup once a day. Make sure the paper towel is damp.
Measure the longest root and the longest shoot. Use centimeters, inches, or paper clips. Write "0" if nothing has grown yet.
Write one word about what you see: split, root, hair, hook, leaf, green, mold, or nothing yet.
Wash your hands with soap and water after touching the beans or cup.
It's OK to leave weekend rows blank.
Safety: these beans and sprouts are for watching, not eating, whether dry, soaked or sprouted. Never put beans in your mouth or nose. If you see fuzzy mold, ask an adult to throw that cup away.
Adults: ask families about allergies to beans, peas, soy or peanuts before children handle beans. Don't use red kidney beans. Keep dry and soaked beans away from children under 4 (choking risk), and supervise the whole time.
My name and my bean type:
I predict a root will appear on Day ____ because...
| Day | Date | Root length | Shoot length | What I see (one word) |
|---|---|---|---|---|
| Day 0 | ||||
| Day 1 | ||||
| Day 2 | ||||
| Day 3 | ||||
| Day 4 | ||||
| Day 5 | ||||
| Day 6 | ||||
| Day 7 |
Day 0: draw your bean
| Day | Date | Root length | Shoot length | What I see (one word) |
|---|---|---|---|---|
| Day 8 | ||||
| Day 9 | ||||
| Day 10 | ||||
| Day 11 | ||||
| Day 12 | ||||
| Day 13 | ||||
| Day 14 |
Draw your bean plant on its best day. Label the root, shoot and leaves.
What came out first, the root or the shoot? What surprised you?
Clean, Separate, Cook, Chill Family Checklist
How to use
Put this on the fridge. Each time your child helps with a step, they can check it off or add a sticker.
Adults handle raw meat, poultry, seafood and eggs, the stove and oven, and sharp knives. Older children help only with an adult right there.
CLEAN
- Wash hands with soap for at least 20 seconds before, during and after cooking
- Rinse fruits and vegetables under running water (no soap)
- Scrub firm produce, like potatoes, with a clean brush
- Wash boards, dishes and counters with hot, soapy water
- Do NOT wash raw meat, chicken, eggs or fish
SEPARATE
- Use one cutting board for raw meat, chicken and fish, and another for ready-to-eat food
- Wash anything that touched raw meat, eggs or flour
- Keep eggs in their carton in the main part of the fridge
- No tasting raw dough or batter
COOK (adult in charge)
- Use a food thermometer in the thickest part of the food
- Keep hot food at 140°F or above
- Reheat leftovers to 165°F
| Food | Safe minimum internal temperature |
|---|---|
| All poultry (chicken, turkey) | 165°F |
| Ground meat and sausage | 160°F |
| Beef, pork, lamb steaks, roasts, chops | 145°F + 3-minute rest |
| Fish | 145°F, or opaque and flakes with a fork |
| Egg dishes | 160°F |
| Leftovers and casseroles | 165°F |
CHILL
- Fridge at 40°F or below (check the thermometer)
- Freezer at 0°F or below
- Put perishable food in the fridge within 2 hours (1 hour if it's over 90°F)
- Thaw food in the fridge, not on the counter
- Label leftovers with the date
Temperatures and steps from FoodSafety.gov. The danger zone, where germs grow fastest, is 40°F to 140°F.
Family Meal Planner: One Week
How to use
Look at the week first. Mark busy nights for leftovers or simple meals.
Everyone picks something: a dinner, a side, or a fruit or vegetable for the week.
Write who helps with each meal. Jobs can be washing produce, setting the table, stirring or reading the recipe.
Think about variety across the week: vegetables, fruits, protein foods, dairy, whole grains and healthy fats.
| Day | Breakfast | Lunch | Dinner | Snack | Who helps? |
|---|---|---|---|---|---|
| Monday | |||||
| Tuesday | |||||
| Wednesday | |||||
| Thursday | |||||
| Friday | |||||
| Saturday | |||||
| Sunday |
Leftover plan (what gets eaten again, and when):
Shopping list:
Food Group Sorting Cards
How to use
Before playing, draw a picture of each food in the box on its card. An adult or older buddy can draw for younger children. Children can draw the food any way they picture it.
For children who can't read yet, an adult reads each card's name and hint aloud. Children can point to the zone or pile, or answer with a drawing instead of words.
Print both pages. An adult cuts the cards apart (or older kids cut with child-safe scissors).
Sort the cards onto the Food Group Sorting Mat, or into six piles: Vegetables, Fruits, Protein Foods, Dairy, Whole Grains and Healthy Fats.
Some foods fit in two groups. If a child can explain their choice, count it.
Apple
Crunchy, red, green or yellow
Bok choy
Leafy green with white stems
Oatmeal
Warm breakfast bowl
Eggs
Scrambled, boiled or fried
Yogurt
Thick and creamy, made from milk
Avocado
Green inside, big pit
Black beans
Small, shiny and dark
Mango
Sweet and orange inside
Popcorn
Popped corn kernels (not for children under 4)
Tofu
Soft white blocks made from soybeans
Carrots
Orange root
Milk
Pour it in a cup
Peanut butter
Spread it thin
Tomato
Red and juicy, with seeds inside
Raisins
Dried grapes
Whole-wheat tortilla
Wrap it around beans
Fish
Swims, has fins
Olives
Small, green or black
Paneer
A fresh cheese used in Indian cooking
Lentils
Tiny and flat, many colors
Chickpeas
Round beans used to make hummus
Quinoa
Tiny seeds, cooked like rice
Broccoli
Looks like little trees
Sunflower seeds
From a giant yellow flower
These are picture cards, not food. If you add real foods to the game, ask families about allergies first and wash hands. For children under about 4, skip whole nuts and seeds, popcorn, raisins, raw carrot sticks and thick spoonfuls of nut butter, and cut food into pieces no larger than ½ inch (American Academy of Pediatrics; CDC).
Food Group Sorting Mat
How to use
Before playing, draw a small picture in each zone so non-readers have a cue: a leaf (Vegetables), an apple (Fruits), an egg (Protein Foods), a cup of milk (Dairy), a bowl of oats (Whole Grains) and an avocado (Healthy Fats). An adult reads the zone names aloud for children who can't read yet.
Place a food card in the zone where you think it belongs. Say the food's name and its group out loud.
Some foods fit in two groups. Put them on the line between two zones, or in either zone, and explain why.
Vegetables
Leaves, roots, stems and flowers. Beans, peas and lentils too!
Fruits
The part of a plant that holds seeds. Fresh, frozen, canned or dried.
Protein Foods
Eggs, fish, chicken, beans, lentils, tofu, nuts and seeds.
Dairy
Foods made from milk: milk, yogurt and cheese.
Whole Grains
Grains with every part of the seed: oats, brown rice, whole wheat.
Healthy Fats
Avocados, olives, nuts, seeds and olive oil.
Fruit and Vegetable Alphabet Tracker
How to play
Find a fruit or vegetable that starts with each letter. Write its name or draw it.
Some letters are hard (like Q, U, X and Z). You can write any food that starts with that letter, or write a ? and keep hunting.
Look, don't touch or taste, unless a grown-up says it's OK. Wash your hands when you're done.
| Letter | Food I found | Where? (store, book, garden) | Fruit, vegetable, or other? |
|---|---|---|---|
| A | |||
| B | |||
| C | |||
| D | |||
| E | |||
| F | |||
| G | |||
| H | |||
| I |
| Letter | Food I found | Where? (store, book, garden) | Fruit, vegetable, or other? |
|---|---|---|---|
| J | |||
| K | |||
| L | |||
| M |
| Letter | Food I found | Where? (store, book, garden) | Fruit, vegetable, or other? |
|---|---|---|---|
| N | |||
| O | |||
| P | |||
| Q | |||
| R | |||
| S | |||
| T | |||
| U | |||
| V |
| Letter | Food I found | Where? (store, book, garden) | Fruit, vegetable, or other? |
|---|---|---|---|
| W | |||
| X | |||
| Y | |||
| Z |
The newest food I found was:
Draw your favorite find
Grocery Store Scavenger Hunt
How to play
Check off each thing you find. You do not need to buy anything you find. Just look!
Stay with your grown-up and look with your eyes first.
Grown-ups: pick one section for younger kids, or the whole list for older kids.
Grown-ups: read each item aloud for children who don't read yet; they can point and you check it off.
Look and find
- Something red
- Something orange
- Something yellow
- Something green
- Something purple or blue
- A food that is round
- A food that is long
- A food that is bumpy or spiky
- A food you have never tried
- A food your family cooks often
Count and read
- Count 5 of the same fruit or vegetable
- Find a frozen vegetable
- Find a canned fruit or vegetable
- Find a whole grain (look for the word "whole")
- Read the name of one aisle sign
- Find a sign in a language other than English
- Find a food that starts with the first letter of your name
Bonus for older kids (8+)
- Find the unit price on a shelf tag
- Compare a small and a large package of the same food. Which costs less per unit?
- Compare a store brand and a name brand. Which costs less per unit?
Write or draw one new food you noticed today:
Handwashing Steps Poster
Wash your hands like this
Steps based on the CDC's handwashing guidance. Hang this at your child's eye level near the sink.
Grown-ups: read each step aloud and act it out; children can draw a picture next to each step.
1. Wet
Wet your hands with clean, running water. Turn off the tap. Put on soap.
2. Lather
Rub your hands to make bubbles. Get the backs, between your fingers, and under your nails.
3. Scrub
Keep scrubbing for at least 20 seconds. Hum "Happy Birthday" two times.
4. Rinse
Rinse under clean, running water until the bubbles are gone.
5. Dry
Dry your hands with a clean towel or an air dryer.
Draw yourself washing your hands
When do I wash my hands?
- Before I help cook, and after
- Before I eat
- After I use the toilet
- After I blow my nose, cough or sneeze
- After I touch a pet, pet food or pet poop
- After I touch garbage
- After I play outside and my hands are dirty
For grown-ups: Soap and water is best. If you can't wash, use hand sanitizer with at least 60% alcohol, and supervise young children so they don't swallow it. Sanitizer may not work well on visibly dirty or greasy hands (CDC).
Kitchen Helper Checklist by Age
How to use
Ages are a rough guide. Every child is different, so move up when your child shows careful habits.
An adult supervises every job. Check off each skill your child has practiced safely.
Rules for every cook
- Wash hands with soap and tie hair back
- No tasting raw dough, batter or raw meat
- No licking fingers or double-dipping
- Raw meat stays away from ready-to-eat food
- Ask a grown-up before using anything sharp or hot
| Age | Jobs I can practice | Adult-only (for now) |
|---|---|---|
| 3–5 | Wash produce in cool water; wipe the table; tear lettuce; snap green beans; stir; mash cooked food; use cookie cutters; brush on oil; crack an egg, then wash hands | All knives, stove, oven, microwave, toaster, blender, hot liquids |
| 5–7 | Scoop an avocado an adult has cut; shuck corn; snip herbs with blunt kitchen scissors; measure dry ingredients; load the dishwasher (not knives); set the table | Knives, all heat, raw meat |
| 7–9 | Use a can opener; beat eggs; use a peeler with an adult watching; read a recipe aloud; read a food thermometer with an adult | Sharp knives, stove, oven, raw meat, poultry and seafood |
| 9–12 | Follow a recipe in order; measure; with an adult right there: use the microwave, slice and chop, boil, simmer, bake | Adult present for any knife, stove, oven or boiling water |
A new kitchen job I want to learn:
Task ideas adapted from the Academy of Nutrition and Dietetics' "Teaching Kids to Cook." Know the food allergies of every child who cooks or tastes, including your own. For children under about 4, cut food into pieces no larger than ½ inch and have them sit while eating.
Mealtime Conversation Cards
How to use
Cut the cards apart and keep them in a jar or bowl on the table.
Take turns drawing a card. Grown-ups answer too.
Anyone can say "pass." Two or three questions is plenty.
What made you laugh today?
If you could be any animal for a day, which would you be?
What's one thing you did today that you're proud of?
Who was kind to you today?
If you could invent a holiday, what would we do on it?
What would you name a brand-new color?
If you could visit anywhere for one day, where would you go?
What's a rule you'd make if you were in charge for a day?
What's something you'd like to learn how to do?
What does this meal remind you of?
Which family recipe would you like to learn first?
If you made up a dish, what would it be called?
What's the best advice anyone has given you?
What's something you changed your mind about?
If our pet (or a toy) could talk, what would it say about today?
What was the hardest part of your day? What helped?
Sunny day or rainy day: which was today, and why?
What's a family story you want to remember?
Nutrition Label Detective Worksheet
Be a label detective
Use the practice labels to answer the questions. All numbers are for ONE serving.
Quick guide to % Daily Value (%DV): 5% or less is LOW. 20% or more is HIGH.
Nutrition Facts
About 9 servings per container
Serving size1 cup (45g)
Calories160
% Daily Value*
Total Fat 3g4%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 160mg7%
Total Carbohydrate 31g11%
Dietary Fiber 5g18%
Total Sugars 9g
Includes 8g Added Sugars 16%
Protein 5g
Vitamin D 2mcg10%
Calcium 130mg10%
Iron 3.6mg20%
Potassium 190mg4%
INGREDIENTS: Whole grain oats, whole grain wheat, sugar, brown rice syrup, sunflower oil, salt, cinnamon, calcium carbonate, reduced iron, vitamin D3. CONTAINS: WHEAT.
1. How many servings are in the whole box?
2. If you ate 2 cups, how many grams of added sugars would that be? What %DV?
3. Which nutrient on this label has 20% DV or more (HIGH)?
4. Name two nutrients that are 5% DV or less (LOW).
5. Is dietary fiber low, high, or in between? How do you know?
6. Ingredients are listed from the most to the least by weight. What is the first ingredient? Is it a whole grain?
7. Find two names for added sugar in the ingredient list.
8. Which major food allergen does the CONTAINS statement name?
Nutrition Facts
About 12 servings per container
Serving size3/4 cup (30g)
Calories120
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 190mg8%
Total Carbohydrate 25g9%
Dietary Fiber 1g4%
Total Sugars 12g
Includes 12g Added Sugars 24%
Protein 2g
Vitamin D 2mcg10%
Calcium 0mg0%
Iron 2.7mg15%
Potassium 40mg0%
INGREDIENTS: Rice flour, sugar, honey, corn syrup, salt, reduced iron, vitamin D3.
9. Look at a real package your teacher or grown-up gives you. Write its serving size and its Added Sugars %DV.
10. Compare one serving of each cereal. Which has more Added Sugars? Is that amount LOW or HIGH by %DV?
11. The two serving sizes are different (1 cup and 3/4 cup). Why does that matter when you compare the labels?
12. Write one question you still have about food labels.
Pasos para lavarse las manos
1. Mojar
Mójate las manos con agua limpia y corriente. Cierra la llave (el grifo) y ponte jabón.
2. Enjabonar
Haz espuma con el jabón: el dorso, entre los dedos y debajo de las uñas.
3. Frotar
Frota por lo menos 20 segundos. Tararea "Feliz cumpleaños" dos veces.
4. Enjuagar
Enjuágate bien con agua limpia y corriente.
5. Secar
Sécate con una toalla limpia o con un secador de manos.
Dibújate lavándote las manos
Lávate las manos antes de comer, antes y después de ayudar en la cocina, después de ir al baño, después de sonarte la nariz y después de tocar animales. Si no hay agua y jabón, un adulto puede ayudarte a usar desinfectante con al menos 60 % de alcohol. Póster preparado con ayuda de IA y revisado por IA, basado en los pasos de los CDC. No lo revisó un traductor profesional ni un profesional de la salud.
Rainbow Tasting Journal
How to use
Adults: check for food allergies, wash hands with everyone, and cut food into small, safe pieces before you start. For children under 5, cut pieces no larger than ½ inch.
Children: for each color, write or draw the food. Then fill in a word for each sense. Tasting is your choice. If you don't taste, write "no thank you" in the Taste box. That's fine! Younger children: color the row and circle words in the word bank; a grown-up can write for you.
| Color | Food | Looks | Feels | Smells | Sounds | Tastes |
|---|---|---|---|---|---|---|
| Red | ||||||
| Orange | ||||||
| Yellow | ||||||
| Green | ||||||
| Blue or purple | ||||||
| White or tan |
Word bank (circle the words you used)
- Looks: shiny, bumpy, round, long, speckled, striped
- Feels: smooth, fuzzy, sticky, hard, soft, wet, cold
- Smells: sweet, sour, fresh, strong, mild, fruity, earthy
- Sounds: crunchy, crisp, squishy, juicy, quiet, snappy
- Tastes: sweet, sour, salty, bitter, mild, tangy
Draw the most interesting food you explored today.
Which food would you like to explore again? Why?
Exploring a food without eating it still counts. Many children need many calm tries with a new food before they like it.
Tarjetas de los grupos de alimentos
Cómo jugar
Dibuja cada alimento en su tarjeta y coloréalo.
Recorta las tarjetas con ayuda de un adulto.
Escribe los seis grupos en hojas aparte: Verduras, Frutas, Alimentos con proteína, Lácteos, Granos integrales y Grasas saludables.
Pon cada tarjeta en su grupo. Algunos alimentos pueden ir en más de un grupo. ¡Explica por qué!
Para adultos: la hoja de respuestas está al final. Esta hoja se preparó con ayuda de IA y fue revisada por IA. No la revisó un traductor profesional ni un profesional de la salud.
Brócoli
¡Dibújalo!
Mango
¡Dibújalo!
Huevo
¡Dibújalo!
Leche
¡Dibújalo!
Avena
¡Dibújalo!
Aguacate
¡Dibújalo!
Zanahoria
¡Dibújalo!
Papaya
¡Dibújalo!
Tofu
¡Dibújalo!
Yogur natural
¡Dibújalo!
Arroz integral
¡Dibújalo!
Aceite de oliva
¡Dibújalo!
Nopales
¡Dibújalo!
Plátano (banana)
¡Dibújalo!
Lentejas
¡Dibújalo!
Queso fresco
¡Dibújalo!
Pan integral
¡Dibújalo!
Aceitunas
¡Dibújalo!
Where Does It Grow? Matching
How to play
Draw a line from each food to the plant part we eat.
Then draw a line from each food to where it grows or comes from.
Some foods are surprises. Think like a plant scientist!
Food
- Carrot
- Potato
- Lettuce
- Celery
- Broccoli
- Tomato
- Peas
Plant part we eat
- Flower buds
- Leaf
- Seed
- Root
- Fruit (holds the seeds)
- Leaf stalk
- Stem (an underground stem called a tuber)
Food
- Apple
- Grapes
- Peanuts
- Rice
- Milk
- Eggs
Where it grows or comes from
- On tall grass plants in fields
- Laid by hens (chickens)
- On a tree
- From dairy animals such as cows and goats
- In pods that grow underground
- On a vine
Draw a plant and label its root, stem, leaf, flower, fruit and seed.
Which match surprised you most? Why?
Answer key — Food Group Sorting Cards
| Food | Group(s) |
|---|---|
| Apple | Fruits |
| Bok choy | Vegetables |
| Oatmeal | Whole Grains |
| Eggs | Protein Foods |
| Yogurt | Dairy |
| Avocado | Healthy Fats |
| Black beans | Vegetables or Protein Foods |
| Mango | Fruits |
| Popcorn | Whole Grains |
| Tofu | Protein Foods |
| Carrots | Vegetables |
| Milk | Dairy |
| Food | Group(s) |
|---|---|
| Peanut butter | Protein Foods or Healthy Fats |
| Tomato | Vegetables |
| Raisins | Fruits |
| Whole-wheat tortilla | Whole Grains |
| Fish | Protein Foods |
| Olives | Healthy Fats |
| Paneer | Dairy |
| Lentils | Vegetables or Protein Foods |
| Chickpeas | Vegetables or Protein Foods |
| Quinoa | Whole Grains |
| Broccoli | Vegetables |
| Sunflower seeds | Protein Foods or Healthy Fats |
Beans, peas, lentils and chickpeas are listed with vegetables and with protein foods. Nuts, seeds and nut butters are protein foods and also a whole-food source of healthy fats. Either answer is correct. Tomatoes are cooked and eaten as vegetables, but a botanist calls them fruits; count either answer if a child explains it. Avocados and olives are fruits to a botanist, but the 2025–2030 guidelines name them as healthy-fat foods. If a child says 'fruit' and explains why, count it.
Answer key — Fruit and Vegetable Alphabet Tracker
These are examples, not the only right answers. Accept any real food that starts with the letter, names in other languages, and a ? for very hard letters.
| Letter | Example fruits and vegetables |
|---|---|
| A | apple, apricot, avocado, asparagus, artichoke |
| B | banana, blueberry, broccoli, beet, bok choy |
| C | carrot, cucumber, cherry, cabbage, cauliflower |
| D | date, dragon fruit, daikon radish |
| E | eggplant, edamame, endive |
| F | fig, fennel, fava beans |
| G | grapes, guava, garlic, green beans |
| H | honeydew melon, habanero pepper |
| I | iceberg lettuce, Italian plum (tricky letter) |
| Letter | Example fruits and vegetables |
|---|---|
| J | jicama, jackfruit, jalapeño pepper |
| K | kiwi, kale, kohlrabi, kumquat |
| L | lemon, lime, lettuce, leek, lentils |
| M | mango, melon, mustard greens |
| N | nectarine, napa cabbage, navy beans |
| O | orange, okra, onion, olive |
| P | pear, peach, pineapple, papaya, plantain, peas, pumpkin |
| Q | quince (tricky letter; quinoa is a seed that food guides group with whole grains) |
| R | raspberry, radish, romaine lettuce, rhubarb (stalks only) |
| Letter | Example fruits and vegetables |
|---|---|
| S | strawberry, spinach, squash, sweet potato |
| T | tomato, tangerine, turnip, tomatillo |
| U | ube, a purple yam (tricky letter; any food starting with U is fine) |
| V | Valencia orange, Vidalia onion (tricky letter) |
| W | watermelon, watercress, white beans |
| X | Very tricky: almost no common English produce names start with X. Xigua is a Chinese name for watermelon. A ? is a great answer. |
| Y | yam, yellow squash, yuca (always cooked, never raw) |
| Z | zucchini |
In many U.S. stores, orange-fleshed sweet potatoes are labeled "yams," though true yams are a different plant. Either answer is fine for Y.
Answer key — Nutrition Label Detective Worksheet
| Question | Answer |
|---|---|
| 1 | About 9 servings |
| 2 | 16g added sugars, 32% DV (8g × 2 and 16% × 2) |
| 3 | Iron (20% DV) |
| 4 | Any two: total fat (4%), saturated fat (3%), cholesterol (0%), potassium (4%) |
| 5 | In between: 18% DV is more than 5% and less than 20%, so it's close to high |
| 6 | Whole grain oats. Yes, it starts with the word "whole." |
| 7 | Sugar and brown rice syrup |
| 8 | Wheat |
| 9 | Answers will vary |
| 10 | Honey Puff Rounds: 12g added sugars, 24% DV, which is HIGH (Crunchy Oat Squares has 8g, 16% DV) |
| 11 | All numbers are for one serving. A 3/4 cup serving is smaller than 1 cup, so cup for cup the difference in added sugars is even bigger than the labels show |
| 12 | Answers will vary |
Answer key — Tarjetas de los grupos de alimentos
| Alimento | Grupo |
|---|---|
| Brócoli | Verduras |
| Zanahoria | Verduras |
| Nopales | Verduras |
| Mango | Frutas |
| Papaya | Frutas |
| Plátano (banana) | Frutas |
| Huevo | Alimentos con proteína |
| Tofu | Alimentos con proteína |
| Lentejas | Alimentos con proteína (también cuentan como verdura) |
| Leche | Lácteos |
| Yogur natural | Lácteos |
| Queso fresco | Lácteos |
| Avena | Granos integrales |
| Arroz integral | Granos integrales |
| Pan integral | Granos integrales |
| Aguacate | Grasas saludables |
| Aceite de oliva | Grasas saludables |
| Aceitunas | Grasas saludables |
Algunos alimentos aportan a más de un grupo. Por ejemplo, las lentejas y los frijoles cuentan como verdura y como proteína, y los huevos y el queso también aportan grasas. Si un niño explica bien su respuesta, se vale.
Answer key — Where Does It Grow? Matching
Food
- Carrot
- Potato
- Lettuce
- Celery
- Broccoli
- Tomato
- Peas
Plant part we eat
- Root
- Stem (an underground stem called a tuber)
- Leaf
- Leaf stalk
- Flower buds
- Fruit (holds the seeds)
- Seed
Food
- Apple
- Grapes
- Peanuts
- Rice
- Milk
- Eggs
Where it grows or comes from
- On a tree
- On a vine
- In pods that grow underground
- On tall grass plants in fields
- From dairy animals such as cows and goats
- Laid by hens (chickens)
Potato is a stem, not a root: its "eyes" are buds. Celery is the leaf stalk (petiole). Broccoli heads are clusters of unopened flower buds. Tomatoes are fruits to botanists, though cooks and food guides call them vegetables. Corn kernels are often called seeds or grains; botanists count each kernel as a tiny fruit with the seed inside.