Offer vs Serve
Name the components that are required at breakfast?
What is FRUIT, MILK, GRAIN
A working tool that outlines the type and quantity of foods that need to be purchased and available for the meal service & provides a daily written history of the foods planned, prepared and served.
What is a production record?
Poultry should be cooked to this internal temperature
What is 165?
Tool used to determine if an item can be sold a la carte
What is Smart Snack Calculator?
Romaine Lettuce falls in what vegetable subgroup category
What is the dark green subgroup?
Name all 5 food components required for Lunch.
What is
FRUITS, VEGETABLES, GRAINS, MEAT/MEAT ALT., MILK
This program allows schools to use USDA Foods entitlement dollars to buy fresh produce. The program is operated by the Defense Logistics Agency (DLA) at the Department of Defense.
What is USDA DOD Fresh Fruits and Vegetable Program? (Also know as FFAVORS)
41-135 degrees Fahrenheit
What is temperature danger zone?
It has all of the current information in one manual to help you buy the right type and amount of food and determine the specific contribution each food makes toward the meal pattern
All high school entrees contain ____oz grain components & ___oz Meat/Meat Alternate
What is 2 & 2
The number of items a student has to take to count as a reimbursable breakfast.
What is 3 items?
A written document of official policies that guide a District's efforts to establish an environment that promotes students’ health, well-being, and ability to learn by supporting healthy eating and physical activity,
What is Local School Wellness Policy?
The transfer of harmful pathogens from one food to another via contaminated hands or gloves, contaminated utensils, contaminated equipment or improper storage.
What is cross-contamination?
For a la carte items to be considered an entrée, (as opposed to a snack) it must contain which component?
What is a meat/meat alternate
Amount of fruit required daily at lunch for grades 9-12
True or False:
A student may take two ¼ cup servings of different fruit or vegetable to meet the ½ cup minimum requirement.
What is True: A student can take ¼ cup of two different fruit or vegetable to equal ½ cup
It is the amount of money available to pay for the USDA Foods that the government purchases and makes available to schools
What are PAL dollars?
(Planned Assistance Level dollars)
Harmful microorganisms that cause illness
What are pathogens?
Most pathogens that cause food borne illness are bacteria and viruses.
This is a multi-step process for obtaining goods, products, and/or services at the best possible price.
What is procurement?
Beans/legumes can count towards the vegetable subgroup or as a __________.
A student selects 1/2C diced peaches, a 4 ounce carton of apple juice and 8 oz. of milk for breakfast. Is this reimbursable?
What is Yes?
If the menu planners offer each ½ cup of fruit as separate food items ( 2 different types of fruit). In this example, three food items are selected for a reimbursable breakfast.
Students certified for free meals based on categorical eligibility, including students who are directly certified for free meals based on receiving Supplemental Nutrition Assistance Program (SNAP), students who are categorically eligible for free meals based on Homeless, Runaway, Migrant, Foster, Head Start, and Even Start status. This includes students from Pre-Kindergarten through grade 12.
What are Identified Students?
Pieces of metal or plastic, strands of hair, flakes of nail polish, fish bones or egg shells.
All monies received or accrued by accruing to the nonprofit school nutrition program (SNP) in accordance with the State agency’s established accounting system, including but not limited to, children’s and adults’ payments, earnings on investments, other local revenues, state revenues, and Federal cash reimbursements.
What is revenue?
(Revenues received by the nonprofit school nutrition account are to be used only for the operation or improvement of such programs. )
Name the 5 vegetable subgroups?
What is
Dark Green
Red/Orange
Legumes (beans/peas)
Starchy
Other