1.4 Quiz
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Question 1 of 10
1. Question
True or false. You can substitute a meat/meat alternate, like eggs, for the grain component at breakfast up to three times per week.
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Question 2 of 10
2. Question
True or false. To increase flexibility for menu planners at lunch and supper, you have the option to offer a fruit and a vegetable OR two vegetables, OR two fruits.
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Question 3 of 10
3. Question
What is the most amount of grams of sugar breakfast cereals may contain per dry ounce?
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Question 4 of 10
4. Question
Which of these is NOT creditable for children six years old and older?
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Question 5 of 10
5. Question
How many creditable meal components may be provided by a parent or guardian?
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Question 6 of 10
6. Question
True or false. Operators may choose to accommodate requests related to a disability that are not supported by a medical statement IF the requested modifications can be made within the meal pattern requirements.
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Question 7 of 10
7. Question
Which one of these is considered a CACFP food component?
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Question 8 of 10
8. Question
True or false. You can NOT cook foods using the deep-fat frying method, but you CAN reheat foods that have been pre-fried, flash-fried, or par-fried by the manufacturer by using the deep-fat frying method.
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Question 9 of 10
9. Question
Which of these can help you add flavor without making the food less healthy?
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Question 10 of 10
10. Question
Which of these documents should you have on hand when planning your menus in order to verify that the foods you are offering are creditable?