Lesson 4 Quiz

1. Question

1. All institutions and facilities must plan:

One meal per participant per day
One meal per approved meal type per participant per day
Enough meals for the number of participants to have extra if requested

2. Question

In order to claim a meal for reimbursement, all sites must:

Serve a complete meal to eligible participants
Have the meal approved through your sponsor
Serve the meals at the times approved by your sponsor
All of the above
None of the above

3. Question

Although water is not part of the meal pattern, sites must:

Serve it at meals in place of milk
Buy bottled water even if free water is potable
Offer it to participants throughout the day
Make it available for participants to self-serve daily

4. Question

A participant in care has a food allergy that requires the alterations to the CACFP meal pattern. In order to accommodate the participate, the provider must obtain

Complete medical records.
A medical statement provided by a state recognized medical authority
A note from the participant’s family
Required for sensitivities and intolerances

5. Question

Select the FALSE statement.

Menus must be posted for participants and their households.
You can identify changes to the menu by lining out the food item that is not served and adding the substitute item to the menu.
Menus should only contain the favorite foods of participants.
It is recommended that you consider variety, color, and texture when planning menus.

6. Question

When making milk substitutions, the meal can only be claimed if the substitute is:

What the parents are requesting
100% Juice
Equivalent to the nutritional value in cow’s milk
Flavored milk

7. Question

The easiest way to ensure food safety is to:

Wear plastic gloves when you are around food
Use hand sanitizer when leaving the bathroom and the kitchen
Wash your hands and the hands of the participants using proper techniques

8. Question

The four basic principles of food safety are to clean, cook properly, chill quickly, and:

Use gloves in the kitchen
Use bleach to clean hands and cooking utensils
Avoid cross-contamination of food and utensils

9. Question

The danger zone where bacteria can multiply in foods is:

50℉ and 140℉
45℉ and 135℉
40℉ and 140℉
Varies based on the type of foods

10. Question

Meal component portions are:

Established to maintain a healthy weight of participants
Based on the age of participants
Based on the level of activity for participants

Lesson 4 Quiz

Lesson 4 Quiz

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