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Offer vs. Serve
Sanitation
Cashiering
Documentation
Recipe Conversion/Preparation
100
Fruit, Vegetables, Dairy, and Meat/Meat Alternate are examples of this.
What are COMPONENT groups?
100
When bacteria is transferred through food handling. For example: Using a gloved hand to wash chicken then open a refrigerator door is an example of this.
What is cross contamination?
100
This key will delete a finished transaction.
What is the void last button?
100
This document can help you reference internal cooking temperatures for various foods.
What is a production record?
100
These are the correct service utensils to use when serving pizza.
What are tongs?
200
Cheese and Yogurt are examples of this component group
What are Meat/Meat Alternates?
200
This is required to be present underneath the serving line for sanitation between meal service.
What is a rag in sanitizing solution?
200
This is the type of sale that has a charge regardless of a student's meal benefit status.
What is an ala carte charge?
200
Complex recipes are assigned a recipe number. These recipe numbers are referenced in these two different documents.
What are production records, and recipes books?
200
These are the number of ounces (by volume) found in a number 8 (gray) scoop.
What is 4 ounces?
300
At least one serving of either of these component groups must be selected by a student during both breakfast and lunch.
What are fruit and/or vegetables?
300
The curved tile where the wall and the floor meets... To make for easy cleaning and pest prevention.
What is coving?
300
Keeping a bowl full of this by the cash register encourages students to take a complete breakfast or lunch.
What is fruit?
300
This document is signed by a validating staff member over the sealed flap to protect from tampering.
What are cash slips?
300
The action taken when the original recipe that calls for 2 pounds of tomatoes, and 1.5 pounds of cucumbers, and 3/4 cup of dressing, and 2 tsp of herbs is adjusted to 4 pounds of tomatoes, 3 pounds of cucumbers, 1.5 cups of dressing, and 1 Tbsp of herbs.
What is doubling the recipe yield?
400
A half cup of salad, an orange, and a milk is an example of this.
What is a reimbursable meal?
400
This is the minimum internal cooking temperature that must be held for 15 seconds for vegetables, pastas, and rice.
What is 135*F
400
"Not allowed to participate in a meal session" is an indication of this scenario.
What is parent permanent refusal of meal service?
400
Those qualified to contribute information onto the production record.
Who are the entire kitchen staff?
400
This is number of ounces by volume in a pound of water.
What is 16?
500
When an single item contains more than one component. For example: Peanut and Jelly Sandwich, Pizza, or Beef Tacos
What is a combination food?
500
The HACCP sequence to prevent contamination before preparation. From top to bottom: Ready to eat foods. Produce. Raw Beef. Raw Chicken.
What is the order food is stored in refrigeration?
500
Clicking this button allows you to view or void a transaction from earlier in the meal session.
What is the refresh button (found on the operations screen)?
500
This is written on the production record daily to determine the quantity of food that should be prepared.
What is estimated participation?
500
This is a system set up to encourage customers to make healthy selections. Examples include: Asking would you like broccoli or carrots? Placing chocolate milk in the back of the milk chest. or Offering fruit in a clean colorful basket.
What is nudging, behavioral economics, smarter lunchroom standards, or choice architecture?