1.4 Quiz

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Question 1 of 10

1. Question
Which of the following component combinations would make a creditable snack?
- Milk and fruit
- Vegetable and meat/meat alternate
- Grain and fruit
- All of the above
Question 2 of 10

2. Question
Which of the following snacks would fit a site with limited storage space and refrigeration?
- Tuna salad
- Yogurt and peaches
- Bean and cheese quesadillas
- Applesauce cups and baked pita chips
Question 3 of 10

3. Question
What is one way to utilize staff schedules to save time in snack preparation?
- Plan preparation time at the beginning of the week
- Plan cleaning time at the end of each day
- Plan cleaning time at the end of each week
- Plan multiple staff in the kitchen each day
Question 4 of 10

4. Question
True or False: You must serve milk at all snacks.
- True
- False
Question 5 of 10

5. Question
Which kitchen preparation method will help make the most out of the space?
- Clear the clutter
- Keeping ice trays in the freezer
- Preheating the oven
- All of the above
Question 6 of 10

6. Question
How many food component groups are required for a reimbursable snack?
- 1
- 2
- 3
- 4
Question 7 of 10

7. Question
Which of the following snacks would be appropriate for a non-perishable backup snack to have in your inventory?
- Graham crackers and applesauce cups
- Whole corn tortilla chips with salsa and fruit cup
- Whole grain cheddar goldfish and raisins
- All of the above
Question 8 of 10

8. Question
When planning the snack menu, what is an important kitchen consideration?
- Flooring
- Location
- Lighting
- Storage
Question 9 of 10

9. Question
Which of the following snacks would make planned leftovers?
- A double batch of baked pita chips
- A single batch of baked pita chips
- A carton of yogurt
- None of the above
Question 10 of 10

10. Question
True or False: fruits and vegetable components are separate component groups for snack:
- True
- False