Lesson 4 Quiz

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Question 1 of 10

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
Question 2 of 10

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
Question 3 of 10

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
Question 4 of 10

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
Question 5 of 10

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.
Question 6 of 10

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
Question 7 of 10

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
Question 8 of 10

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
Question 9 of 10

9. Question
The danger zone where bacteria can multiply in foods is:
- 50°F and 140°F
- 45°F and 135°F
- 40°F and 140°F
- Varies based on the type of foods
Question 10 of 10

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

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