Breakfast
A reimbursable breakfast must offer this much fruit each day.
1 cup or 2 1/2 c servings
Cold foods must be kept below this temperature.
41 degrees
How many milk types must be available at each meal service?
2:
The usual offerings are 1% white and fat free chocolate, but can be 1% white and skim white, or other combinations as long as at least one choice is a white milk
T or F
Offer v Serve means a student can select just what they want to for a reimbursable meal.
F
A student must have 3 "servings" at B inc a Fruit
A student must have 3 "components" at L inc a F or V
T or F
A production record contains the number of reimbursable meals rung in at each meal.
T--the number of meals served is taken from the POS terminal
A breakfast menu must offer at least one choice from this component group.
Grain
This form is used to track the operation of hot holding and cold storage units.
Temperature logs
The 5 component groups that must be on each lunch menu and available for students to select
Grain, Meat/Meat Alternate, Fruit, Vegetable and Milk
T or F
Milk must be selected in order to be considered a reimbursable meal.
False
A student can decline 1 OR 2 food component groups AS LONG AS the tray contains at least 1 fruit choice at Breakfast and 1 F or V at Lunch
The part of the production record that indicates the proper serving utensil
Portion size
Juices are limited to this many servings per student.
One serving, or 4 oz
This form records the temperature of foods being placed on the serving line.
Production record
This must be on any tray for lunch in order to be rung in as a reimbursable meal
At least one fruit OR vegetable serving
These grades can only be offered juice for lunch 2 days per week
Gr K-8
The meals served recorded on the production record support what report to the state?
The monthly meal claim
If prepacked, this is the minimum number of "Servings" that must be packed to count as a reimbursable breakfast.
3 servings and one of those MUST be a fruit serving.
Hot foods are held between these temperatures.
135-160 degrees
The minimum number of component groups that must be on the tray to count as a reimbursable lunch
3 component groups
T or F
A burger on roll with fries counts as a reimbursable meal.
T: it contains 3 component groups (Meat/Meat Alternate, Grain and Vegetable AND one of those is a Fruit or Vegetable
T or F
You must record the amount of each menu item left over at the end of the day
T: when deducted from the total amount of the item prepared, you get the amount that went off the serving line.
Breakfast menus consist of this many component groups.
3: Grain, Fruit and Milk
What are two methods of sanitizing in 3-bay sinks.
Chemical sanitizing and heat sanitizing
A slice of pizza contributes to these 2 component groups
Grain and Meat/Meat Alternate
T or F
A student can just get a milk and not be charged.
F
A student must get at least a reimbursable meal in order to get it for "Free"
These menu-enhancing items are often overlooked on the production record
Condiments