Test Your Knowledge in CACFP

Components

100

How many components are required for snack

2

200

How many components are required for Lunch/Supper

5

300

List all of the component options.

Milk, Grain, Meat/Meat Alternative, Veggie, Fruit

400

What is the only component that you can not substitute.

Milk

500

During Lunch/Supper, if you do not have a fruit to substitute what component is a backup option?

 A second veggie. 

Meal Service

100

The method in which meals are served.

This is also the most developmentally beneficial method and the method licensing prefers. 

What is Family Style.

200

 The meals must be recorded during this time. 

While children are eating.

300

Children and Adults eat together and children serve themselves...

What is Family Style Meals?

400

What are the accepted methods of "offering twice"?

Passing the components around twice or asking children individually who did not take all components.

500

Meal participation is taken...

What is the point of service?

This and That

100

This information is listed on the weekly menus.

What is the foods to be served and the required portion sizes to be served?

200

Is this an example of a full, creditable lunch? Chicken, broccoli, brown rice with milk. If not, what is missing?

No, the fruit component is missing.

300

What should be done with the food that comes back from the classrooms?

Thrown Away

400

What are the dish washing procedures of a 3-compartment sink?

1. Rinse
2. Scrape or soak
3. Wash
4. Rinse
5. Sanitize
6. Air-dry

500

You prepared enough food for 20 children, 17 ate, what should be done with the 3 leftover meals that were not served?

"DAILY DOUBLE"

• Leftover prepared food which was not served must be labeled and dated, refrigerated promptly and used within the appropriate time frame identified for each item.
• Commercially prepared, ready-to-serve opened food items can be kept up to 7 days when they are properly stored/refrigerated
• Refer to the Child Nutrition Labels posted on the Foodbank website for information on shelf life as well as ingredient information.

Milk / Beverages

100

If a child in your care is a 6 yrs. old , what type of milk must they receive? 

1% Fat Free MIlk or  Unflavored low-fat Milk

200

To serve a milk substitute that is not nutritionally equivalent to cow’s milk as part of a reimbursable meal or snack, you need: ________________.

Answer: Medical statement.

A medical statement is required in order to serve a milk substitute that is not nutritionally equivalent to cow’s milk as part of a reimbursable meal or snack.

300

This beverage does not credit on CACFP but should be offered to children in care.

What is water?

400

Correct or incorrect: Milk used to make cream soups can credit toward a reimbursable meal or snack.

Answer: Incorrect

Milk used in cream soups or other foods may not credit toward a reimbursable meal or snack. The only exception to this rule is when milk is used to make smoothies.

500

This beverage is allowed for children aged 6 through 12 years on CACFP.

What is flavored low-fat or fat-free milk?

Food Safety

100

The single most important means of preventing the spread of infection, illness and cross-contamination is?

handwashing

200

What removes food and other types of soil from a surface?

Cleaning (vs sanitizing)

300

During the “wash” phase of your 3-compartment sink stage, water should be within what temperature range?

110 degrees F and 125 degrees F

400

You need to cook stuffed crust pizzas, but the oven is already full. Is the holding cabinet an appropriate option to cook the stuffed crust pizza?

No. The purpose of a holding cabinet is to maintain hot food at proper serving temperatures. Only hot food should be placed into the cabinet.

500

Which method is a safe way to thaw food? 

Under running water at 125 degrees or higher 

                           OR

Submerged in a sink of standing water at 70 degrees F

Under running water at 125 degrees or higher