Food Components
How many food components are offered with lunch?
5 - Grain, Meat/meat alternative, Milk, Fruit, Vegetable
This food item must be served in 100% full strength.
Juice
What three footwear rules do we have?
closed toe, black, slip-resistant
This is the temperature chicken should be cooked to.
165 F
This is the oz equivelents of whole grain and meat/meat alternative that must be served for lunch in elementary schools.
1/1
What food component must be included to be a reimbursable breakfast?
Fruit
1 cup of leafy greens credits as this amount of vegetables.
1/2 cup
This is mandatory when using or cleaning a knife, mandolin, peeler or anything sharp.
Wearing a cut resistant glove
41-135 degrees Farenheit
The temperature danger zone
This is the oz equivelents of whole grain and meat/meat alternative that must be served for lunch in High school.
2/2
When serving lunch OVS, how many components can a student decline?
2
One-quarter cup of this food item counts as 1/2 cup of fruit.
Dried fruit
This could happen if you use a damp oven mitt to retrieve something out of the oven.
Steam burn
These are 3 safe methods of thawing food.
Under refridgeration, in Running cold water, as part of the cooking method.
This type of meal service allows students to decline food components.
Offer VS Serve
Name 3 protein sources that can count as meat alternatives.
Legumes, tofu, eggs, peanut/nut butter, seeds, yogurt, cheese
All milk served must meet this requirement.
Fat free or 1%
If you trip and fall but are okay, what is the first thing you should do?
Notify your manager IMMEDIATELY
Chemical, physical and biological
This is the amount of grains offered weekly that must meet the whole grain-rich criteria.
80%
(the rest must be enriched)
These components are required to be offered at Breakfast.
Grain, Milk & Fruit(2)
These five vegetable sub-groups must be offered weekly.
Dark green, red/orange, legumes, starchy, other
These four PPE items are available in every kitchen.
Goggles/safety glasses, cut gloves, oven/steamer mitts, non-slip floor mats
These are the nine common food allergens.
Milk/dairy, eggs, tree nuts, peanuts, soy, wheat, sesame, fish and shellfish
This is when a student MUST take a milk.
When OVS is not in place and a student must be given all meal components.
ex. Breakfast in the classroom