wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

OVS/FBG/MENU

Total questions: 13

Worksheet time: 7mins

Name
Class
Date
1.

How many ounce equivalents of grains must be offered daily before counting Meat/Meat Alternates toward the required grain component in the NSLP K-12 meal pattern?

a)

2 oz

b)

1.5 oz

c)

1oz

2.

We offer 2 1/2 cups of fruit and 2 1/2 cups of juice for the week. Is this compliant with the requirements of the NSLP K-12 meal pattern?

a)

Yes

b)

No

3.

A student took 1/2 cup fruit, and 2 cereals for breakfast, is this reimbursable?

a)

Yes

b)

No

4.

Is this a reimbursable lunch?

a)

YES

b)

NO

5.

Is this lunch reimbursable?

a)

yes

b)

no

6.

Which age grouping is NOT allowed at lunch in the NSLP K-12 meal pattern?

a)

K-8

b)

K-5

c)

9-12

d)

K-12

7.

How will you use the FBG in your district? Check all that apply

a)

Wed based Module & Mobile app

b)

Printed Version

c)

Food ordering/Shopping list

d)

Menu planning/ checking meal components

e)

Other

8.

Where can you find the FBG?

a)

ESC REGION 11 WEBSITE

b)

SQUAREMEALS.ORG>NSLP POLICY & ARM

c)

MY DISTRICTS WEBSITE

d)

SQUAREMEALS.ORG>COVID-10 RESOURCES

9.

How is FBG organized?

a)

By cost

b)

By rainbow counts

c)

By meal components

d)

By my favorites

10.

How can the Exhibit A grain Chart help you?

a)

Tell me what to serve for breakfast

b)

Provide recipes

c)

Tell me the sodium content in a biscuit

d)

Tell me which grain items are needed and service size to meet the meal pattern

11.

Can I build a shopping list in FBG to help with ordering foods?

a)

yes

b)

no

12.

What is MENU?

a)

A hot new restaurant

b)

Free nutritional analysis software for CEs participating in the National School Lunch Program

c)

A list of foods & beverages offered to customers

d)

What I read when I am hungry

13.

What is Schoolcafe? Check all that apply.

a)

MENU Module's online and mobile, branded app

b)

Parents and students can access upcoming school menus and the nutritional content of each menu

c)

Students can rate food with a 5-star rating scale

d)

None of the above