The most appropriate cleaning method for your own knives would be:
- Wash with hot water and detergent after use for sterilization.
- Rinse with clean, running water.
- Dry with clean paper towels or air dry.
It is essential that knives are handled by the handle after washing to avoid cross-contamination of hands with the knife.
As knives are also tools that can present hazards, remember to expose them after washing in separate and safe places where children do not have access and do not cause accidents.
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A serving size suitable for kids between the ages of 2 and 3 is roughly equal to one-half of an adult serving. This generalisation is based on MyPlate serving sizes, not the portions offered at many eateries. The suggestions are meant as a rough guideline depending on age and amount of activity. So a half-slice of bread would constitute a serving for a child between the ages of two and three.
The majority of 2- to 3-year-old children require 1,000–1,400 calories per day.
In a balanced diet, distribute those calories as follows:
- Eat three to five ounces of grains every day, preferably half of which should be whole grains.
- 1 to 1 and half cups of cooked or raw veggies per day from the vegetable group. Young children, like adults, require diversity.
- Fruit Group: One to eleven and a half cups of fresh, frozen, canned, or dried fruits daily. 4 to 6 ounces of 100 per cent fruit juice maximum each day.
- Milk Group: 2 to 212 cups daily. For kids under two, whole milk is suggested.
- 2 to 4 ounces of the protein group overall each day. Lean meats, poultry, shellfish, eggs, soy products, cooked beans (black, pinto, kidney), unsalted nuts, and nut butter are all good sources of protein.
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The statement that best describes the stork is option A. Place one foot on the inside of the leg and then raise the heel of the other foot, and remain in this position as long as possible. A stork position is done to check and assess the balancing ability of the person.
