WASHINGTON, D.C. (Achieve3000, July 21, 2011). There might be something hiding inside your dinner. Kraft Macaroni & Cheese Dinner Veggie Pasta looks just like the original. Kraft says it tastes the same, too. But it contains a new ingredient—cauliflower. Kraft Foods Inc. is the latest large food manufacturer to hide vegetables in packaged foods. It's part of an effort to profit from a renewed interest in healthy eating. Hiding veggies is a slowly growing trend. And it's dividing food business experts.In June 2011, Wal-Mart and Target stores started stocking Kraft Macaroni & Cheese Dinner Veggie Pasta. Consumers can find it near the traditional kind. Every one-cup serving of the new Kraft Macaroni & Cheese packs a half-serving of cauliflower. How does Kraft hide the cauliflower? First, the company freeze-dries cauliflower. Then it pulverizes it into a powder. Finally, the powder replaces some of the flour in the pasta.The cauliflower-based pasta has been in Canada since March 2010. It immediately became a fast seller, said Alberto Huerta. Huerta oversees the Kraft Macaroni & Cheese brand. It also drew new people to other Kraft dinners.Why "sneak" vegetables into foods that kids love? Harry Balzer tracks Americans' eating patterns. He says parents are trying to get healthier foods into their kids. Fruits now make up 6 percent of what kids eat. That's the largest share in 30 years. But it's easier to get kids to eat fruits than it is to get them to eat vegetables. Veggies peaked as a percentage of what kids eat in 1984. Now, the percentage remains low. Vegetables are not generally seen as snack foods the way fruits are. Veggies are rarely served alone as a main dish. This means that vegetables are extra work when someone is cooking at home. Plus, parents have to buy them and keep fresh. They can also be expensive. In addition, when they are available, many kids simply aren't biting.Kraft is the latest in a number of brands that is "sneaking" vegetables into products. ConAgra Foods Inc.'s Chef Boyardee includes enough tomato in some of its canned pasta to claim half a cup of vegetables in each serving. Unilever's Ragu pasta sauces have two servings of veggies for every half cup of sauce.Cookbooks also teach parents on how to sneak in veggies. Missy Chase Lapine is the author of the successful Sneaky Chef cookbooks. Lapine writes about a system of color-coded, crushed fresh and frozen fruits and vegetables that can be mixed into foods. According to the cookbook, yams or cauliflower can be added to macaroni and cheese. Carrots and sweet potato can be added to spaghetti sauce. In addition, baby spinach and blueberries can be added to brownies.Kraft's effort to put vegetables into its dinners has gotten mixed reviews. Phil Lempert is a food expert. He says that half a serving of cauliflower in the new Kraft Macaroni & Cheese is better than nothing. That is, if Americans are willing to serve it.Marion Nestle has some doubts about this approach. She is a professor at New York University's department of nutrition, food studies, and public health. Nutrients are lost when vegetables are freeze-dried, Nestle says. People are also losing a benefit of whole vegetables, which are not calorie-dense. That means you can add them to any meal. They give nutrients without a lot of calories."Oh, what will they think of next," Nestle said about the new products. "What a silly idea."The Associated Press contributed to this story.

WASHINGTON, D.C. (Achieve3000, July 21, 2011). There might be something hiding inside your dinner. Kraft Macaroni & Cheese Dinner Veggie Pasta looks just like the original. Kraft says it tastes the same, too. But it contains a new ingredient—cauliflower. Kraft Foods Inc. is the latest large food manufacturer to hide vegetables in packaged foods. It's part of an effort to profit from a renewed interest in healthy eating. Hiding veggies is a slowly growing trend. And it's dividing food business experts.In June 2011, Wal-Mart and Target stores started stocking Kraft Macaroni & Cheese Dinner Veggie Pasta. Consumers can find it near the traditional kind. Every one-cup serving of the new Kraft Macaroni & Cheese packs a half-serving of cauliflower. How does Kraft hide the cauliflower? First, the company freeze-dries cauliflower. Then it pulverizes it into a powder. Finally, the powder replaces some of the flour in the pasta.The cauliflower-based pasta has been in Canada since March 2010. It immediately became a fast seller, said Alberto Huerta. Huerta oversees the Kraft Macaroni & Cheese brand. It also drew new people to other Kraft dinners.Why "sneak" vegetables into foods that kids love? Harry Balzer tracks Americans' eating patterns. He says parents are trying to get healthier foods into their kids. Fruits now make up 6 percent of what kids eat. That's the largest share in 30 years. But it's easier to get kids to eat fruits than it is to get them to eat vegetables. Veggies peaked as a percentage of what kids eat in 1984. Now, the percentage remains low. Vegetables are not generally seen as snack foods the way fruits are. Veggies are rarely served alone as a main dish. This means that vegetables are extra work when someone is cooking at home. Plus, parents have to buy them and keep fresh. They can also be expensive. In addition, when they are available, many kids simply aren't biting.Kraft is the latest in a number of brands that is "sneaking" vegetables into products. ConAgra Foods Inc.'s Chef Boyardee includes enough tomato in some of its canned pasta to claim half a cup of vegetables in each serving. Unilever's Ragu pasta sauces have two servings of veggies for every half cup of sauce.Cookbooks also teach parents on how to sneak in veggies. Missy Chase Lapine is the author of the successful Sneaky Chef cookbooks. Lapine writes about a system of color-coded, crushed fresh and frozen fruits and vegetables that can be mixed into foods. According to the cookbook, yams or cauliflower can be added to macaroni and cheese. Carrots and sweet potato can be added to spaghetti sauce. In addition, baby spinach and blueberries can be added to brownies.Kraft's effort to put vegetables into its dinners has gotten mixed reviews. Phil Lempert is a food expert. He says that half a serving of cauliflower in the new Kraft Macaroni & Cheese is better than nothing. That is, if Americans are willing to serve it.Marion Nestle has some doubts about this approach. She is a professor at New York University's department of nutrition, food studies, and public health. Nutrients are lost when vegetables are freeze-dried, Nestle says. People are also losing a benefit of whole vegetables, which are not calorie-dense. That means you can add them to any meal. They give nutrients without a lot of calories."Oh, what will they think of next," Nestle said about the new products. "What a silly idea."The Associated Press contributed to this story.

The following dataset has entree descriptions for restaurants across the US. Identify the longest entree description (as measured by characters) that starts with either the word "marinated" or the word "ground." Which restaurant has that menu item? Modified Dataset from https://data.world/datafiniti/restaurants-burritos-and-tacos A. Velvet Margarita Cantina B. Genuine Yum Cafe C. David's World Famous D. Papa P's

Today I brought my sandwich lunch to the Wilson College of Textiles. Where can I eat it?Question 1Answera.In the lecture room 2208b. In the student loungec.outside in the 'breezeway"d.In Port City Java coffee shop

Macaroni and Cheese Serves: 4 Prep time: 15 minutes Cooking time: 30 minutes Ingredients: 1/2 pound penne pasta 1/2 cup butter 3 tbsp. minced fresh onion 1/2 tsp white pepper 1 1/2 tbsps flour 1 tbsp Dijon mustard 1 1/2 cups milk 1 cup grated cheddar cheese 1 cup grated Parmesan cheese 1/3 cup bread crumbs Directions: Heat the oven to 350 degrees. In a pot, boil the pasta in water until tender. Drain and set aside. Meanwhile, melt 1/3 cup of the butter in a saucepan over medium heat and add the onion. Cook for two minutes. Add the white pepper and flour. Cook, stirring constantly, for three to four minutes. Don't let the flour brown; lower the heat if it does. Add the mustard and milk and bring to a simmer. Simmer for 10-15 minutes. The sauce will thicken. It should be very thick but not gluey. Add more milk if it thickens too much. Once the sauce has simmered for at least 10 minutes, add the cheddar cheese and half the Parmesan. Turn off heat and stir the cheeses in as they melt. Return the pan to low heat if necessary. Working quickly, toss the pasta in the cheese sauce. Toss it well so the sauce gets inside the pasta tubes. Place the pasta in an 11- by 14-inch glass baking dish. Sprinkle the remaining Parmesan cheese over the top. Melt the remaining butter, stir it into the breadcrumbs and sprinkle this mixture over the top of the pasta. Bake for about 30 minutes or until the top is golden and toasted. 20 What is the second step that the recipe requires? A. Toss the pasta in the cheese sauce. B. Simmer for 10-15 minutes. C. Add the cheddar cheese and half the Parmesan. D. In a pot, boil the pasta in water until tender.

Macaroni and Cheese Serves: 4 Prep time: 15 minutes Cooking time: 30 minutes Ingredients: 1/2 pound penne pasta 1/2 cup butter 3 tbsp. minced fresh onion 1/2 tsp white pepper 1 1/2 tbsps flour 1 tbsp Dijon mustard 1 1/2 cups milk 1 cup grated cheddar cheese 1 cup grated Parmesan cheese 1/3 cup bread crumbs Directions: Heat the oven to 350 degrees. In a pot, boil the pasta in water until tender. Drain and set aside. Meanwhile, melt 1/3 cup of the butter in a saucepan over medium heat and add the onion. Cook for two minutes. Add the white pepper and flour. Cook, stirring constantly, for three to four minutes. Don't let the flour brown; lower the heat if it does. Add the mustard and milk and bring to a simmer. Simmer for 10-15 minutes. The sauce will thicken. It should be very thick but not gluey. Add more milk if it thickens too much. Once the sauce has simmered for at least 10 minutes, add the cheddar cheese and half the Parmesan. Turn off heat and stir the cheeses in as they melt. Return the pan to low heat if necessary. Working quickly, toss the pasta in the cheese sauce. Toss it well so the sauce gets inside the pasta tubes. Place the pasta in an 11- by 14-inch glass baking dish. Sprinkle the remaining Parmesan cheese over the top. Melt the remaining butter, stir it into the breadcrumbs and sprinkle this mixture over the top of the pasta. Bake for about 30 minutes or until the top is golden and toasted. 18 What is the second to the last step? A. Working quickly, toss the pasta in the cheese sauce. Toss it well so the sauce gets inside the pasta tubes. B. Place the pasta in an 11- by 14-inch glass baking dish. C. Once the sauce has simmered for at least 10 minutes, add the cheddar cheese and half the Parmesan. D. Melt the remaining butter, stir it into the breadcrumbs and sprinkle this mixture over the top of the pasta.