WorksheetsFS Manager Program Intro Quiz
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
What is the role of the school nutrition professional in nutrition education?
a)
Advocate for model good nutrition and a healthy school environment
b)
Develop nutrition curriculum to teachers to use
c)
Provide the training for teachers in teaching nutrition
d)
Market a la carte foods to students
2.
Which of the following practices demonstrates proper cash handling procedures?
a)
The cashier should take a register reading after each meal period
b)
Supervisory staff should never operate the cash register
c)
Cashiers should have the opportunity to eliminated discrepancies in their drawers by adding their own money to make up the difference
d)
All monies should be locked in the safe or in the register until the time of banking
3.
The temperatures most favorable to bacterial growth(the danger zone) are:
a)
41 - 135 degrees Fahrenheit
b)
140 - 165 degrees Fahrenheit
c)
40 - 140 degrees Fahrenheit
d)
50 - 160 degrees Fahrenheit
4.
Beginning inventory for September was $10,500; ending inventory was $5600. The total purchases were $12,200. There were 18 serving days. What is the dollar value of inventory used during September?
a)
$17,100
b)
$12,200
c)
$10,500
d)
$15,100
5.
Choose the answer that correctly completes the following statement: When a disability, medical condition or food allergy precludes a student from consuming a regular meal or a portion of the regular meal, substitutions to the required USDA reimbursable meal can be made when:
a)
Directed by a parent
b)
Notified by child’s teacher
c)
Requested by a student
d)
Documented by a recognized medical authority
6.
In a particular school nutrition operation, 25 labor hours are required to produce and serve 400 meals. What are the meals per labor hour?
a)
8
b)
10
c)
16
d)
375
7.
Choose the term that correctly completes the following statement: Reducing food waste by minimizing plate waste and encouraging variety through more food choices are primary goals of:
a)
Offer Versus Serve
b)
HACCP
c)
CN Labeling
d)
Branding
8.
Batch cooking should take place continuously throughout the meal service with each batch not exceeding the amount that can be served within:
a)
30 minutes
b)
15 minutes
c)
45 minutes
d)
1 hour
9.
Personnel receiving deliveries need to be properly trained to:
a)
Take food temperatures
b)
Keep frozen food on loading dock while counting all the dry goods
c)
Accept food that was not ordered
d)
Assume that milk in crates need not be checked before placing in coolers
10.
When comparing standard portion control scoops, the following statement is generally true. The higher the scoop number:
a)
The smaller the measure
b)
The larger the measure
c)
The less heat resistant it is
d)
The more heat resistant it is
11.
Choose the answer that correctly completes the following statement. The purpose of the food production record is:
a)
Help the menu planner analyze the nutritional content
b)
Demonstrate that the required numbers of food components or menu items are being offered on any given day
c)
Summarize the recipe ingredients and preparation instructions for employees
d)
Please the state reviewer
12.
The first step in the HACCP process is to:
a)
Identify critical control points (CCP)
b)
Develop a record keeping system
c)
Verify the system’s effectiveness
d)
Assess the hazards
13.
When holding cold foods, which one of the following statements is true?
a)
A temperature of 50 degrees F/10 degrees C or
lower should be maintained
b)
Ice placed around the food does not need drained until it
melts
c)
Temperatures should be monitored and recorded
every 30 minutes
d)
Cold food can be placed outside when the temperature
is cold enough
14.
When using a holding cabinet to hold hot food, which one of the following statement is true?
a)
Keep food at a minimum internal temperature of
170 degrees
b)
Take temperatures every 30 minutes and record on
a temperature log
c)
Place refrigerated leftovers in holding cabinet early enough
to reach minimum temperature in time for lunch
d)
Stir foods often
15.
Direct certification is:
a)
All foodservice employees must attend training in sanitation
b)
School nutrition managers must be certified by the School Nutrition Association
c)
School has been certified to provide services during a weather emergency
d)
A process of certifying children eligible for free meals directly with the state or local agency for Food Stamps
16.
A school nutrition employee who has a cold needs to:
a)
Take extra precautions to ensure that his/her hands are washed thoroughly
b)
Wear gloves
c)
Take extra precautions to ensure that his/her work area and any equipment used is cleaned thoroughly and sanitized
d)
Stay home
17.
The foundation of a good inventory management system is based on:
a)
Reliance upon state of the art computer hardware and software
b)
Implementation of a perpetual inventory system
c)
Implementation of a physical inventory system
d)
Effective receiving procedures
18.
When recording meals for reimbursement, which statement is true?
a)
Attendance records are an acceptable means of
counting
b)
A student who charges his meal gets recorded the
day the meal is actually paid for
c)
Only one meal per students per meal service may
be claimed
d)
Always include adult meals
19.
Which one of the following statements relative to motivating employees is true?
a)
Work appreciation, feeling involved in what’s going on and job security typically rank higher than money as motivators
b)
It is not job security or being appreciated or recognized-money is the number one motivator
c)
Promoting someone every so often, whether they deserve it or not, is important morale booster and motivator
d)
Praising everyone, whether they deserve it or not, on a regular basis boosts self-esteem and motivates all staff
20.
What is the correct statement about adult meal prices?
a)
Must be set equal to that of the student price
b)
Cannot be subsidized by the Child Nutrition Program breakfast and lunch revenues
c)
Are claimed for reimbursement
d)
Cannot be subsidized by the school district as an employee benefit
100 %
