1.4 Quiz

Lesson 1 1.4 Quiz

Please complete the quiz. You will have an unlimited number attempts in order to reach a passing score of 80% or higher.

Time limit: 0

Quiz Summary

0 of 10 Questions completed

Questions:

Information

You have already completed the quiz before. Hence you can not start it again.

Quiz is loading…

You must sign in or sign up to start the quiz.

You must first complete the following:

Results

Quiz complete. Results are being recorded.

Results

0 of 10 Questions answered correctly

Your time:

Time has elapsed

You have reached 0 of 0 point(s), (0)

Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)

Categories

Not categorized 0%

1
2
3
4
5
6
7
8
9
10

Current
Review
Answered
Correct
Incorrect

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