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Q 1/30
Score 0
What does AR stand for?
30
Administrative Review
Access Requested
Action Required
Application Review
Q 2/30
Score 0
When does offsite review begin?
30
12-14 Weeks prior to onsite
1-2 Weeks prior to onsite
6-8 Weeks prior to onsite
10-12 Weeks prior to onsite
30 questions
Q.
What does AR stand for?
1
30 sec
Q.
When does offsite review begin?
2
30 sec
Q.
How long does the on-site review last?
3
30 sec
Q.
When is it okay to put an appropriate substitute out in place of a menu item?
4
30 sec
Q.
What happens when a line runs out of an item?
5
30 sec
Q.
Does 1% white milk and fat free chocolate milk have to be offered to everyone?
6
30 sec
Q.
What verbiage should cashiers use to encourage students to pick the proper items for a reimbursable meal?
7
30 sec
Q.
If a student is sent back to pick up another item, does the cashier have to wait to claim the meal until it is a complete reimbursable meal?
8
30 sec
Q.
How many weeks out should be forecasted in Prima at all times?
9
30 sec
Q.
What number should your orders be based on?
10
30 sec
Q.
Which items should be listed on your production records?
11
30 sec
Q.
How do you calculate your total meals served for a day?
12
30 sec
Q.
Which total should you be adding your ALC sales to?
13
30 sec
Q.
Should condiments be counted everyday?
14
30 sec
Q.
How do you ensure nutritional guidelines are being followed during service?
15
30 sec
Q.
Should substitutions be documented on the production record and when?
16
30 sec
Q.
If you use straight serve method for any reason, should you note it on the production record?
17
30 sec
Q.
Do you have to offer free water during service?
18
30 sec
Q.
Do all snacks need to meet Smart Snack requirements?
19
30 sec
Q.
Will CACFP be checked during the AR?
20
30 sec
Q.
What should be done with leftover items recorded on the production sheet?
21
30 sec
Q.
Which component MUST be included with each reimbursable meal?
22
30 sec
Q.
Where should the Non-Discrimination poster be displayed?
23
30 sec
Q.
When should recipes be followed?
24
30 sec
Q.
Can you force a child to take a fruit, veggie, or juice to complete a reimbursable meal?
25
30 sec
Q.
What do you do if a child chooses to decline an item to complete their reimbursable meal?
26
30 sec
Q.
Which coolers should have temperature logs?
27
30 sec
Q.
How often should you change your gloves?
28
30 sec
Q.
Why is it important to temp and record cooking, holding, and serving food temperatures?
29
30 sec
Q.
What should you do to ensure that production sheets and closing/opening procedures are properly completed when you have a substitute manager/MIT running your kitchen?
