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1. The odd-day-cycle meal plan eliminates the problem of serving the same food on the same day each week.
a.
True
b.
False
ANSWER:
True
RATIONALE:
The odd-day cycle avoids serving the same menu on the same day of each week.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Writing Menus
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.02 – Explain how weekly and cycle menus differ.
NATIONAL STANDARDS:
United States – NAEYC.04 – Using developmentally effective approaches to connect with
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 2:52 PM
2. A beverage labeled “juice drink” provides at least 50 percent pure fruit juice.
a.
True
b.
False
ANSWER:
False
RATIONALE:
Fruit drinks only contain 0-10 percent real fruit juice. Water and sugar make up the majority
of the product.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Nutritious Snacks
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.01 – Promoting child development and learning.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 3:05 PM
3. Meals should only include nutrient-dense foods from each food group, but snacks can be calorie-dense, high-energy
pick-me-ups.
a.
True
b.
False
ANSWER:
False
RATIONALE:
Because young children have limited interest in eating and a small stomach capacity every
bite should count. Only nutrient-dense foods should be served at meals and for snacks.
POINTS:
1
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Page 2
DIFFICULTY:
Moderate
REFERENCES:
Nutritious Snacks
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.03 – Plan snacks for toddlers, preschoolers, and school-age children that meet
their nutritional requirements.
NATIONAL STANDARDS:
United States – NAEYC.01 – Promoting child development and learning.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 4:31 PM
4. Cycle menus offer a distinct time-saving advantage.
a.
True
b.
False
ANSWER:
True
RATIONALE:
Cycle menus require more initial planning time to develop. However, once the menu cycle is
complete it can be reused and, thus, save the menu planner time.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Writing Menus
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.02 – Explain how weekly and cycle menus differ.
NATIONAL STANDARDS:
United States – NAEYC.06 – Becoming a professional
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 9:31 PM
5. Teachers should correct children’s inappropriate table manners and make sure they finish a meal in the allotted time.
a.
True
b.
False
ANSWER:
False
RATIONALE:
Pleasant mealtimes are conducive to improved eating. Although it is important that teachers
monitor children’s table manners, they can ignore some inappropriate behavior unless it
becomes disruptive. Teachers should create a relaxed atmosphere, allow adequate time for
children to eat, and not hurry them to finish.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Meal Service
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.04 – Create mealtime environments that are inviting for children.
NATIONAL STANDARDS:
United States – NAEYC.04 – Using developmentally effective approaches to connect with
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Page 3
children and families.
United States – NHES.02 – Students will analyze the influence of family, peers, culture,
media, technology, and other factors on health behavior.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 9:32 PM
6. A suitable snack must always include milk.
a.
True
b.
False
ANSWER:
False
RATIONALE:
Serving a beverage with snack is highly desirable. However, there are many healthy options
in addition to milk, such as water and 100 percent fruit juices.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Nutritious Snacks
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.03 – Plan snacks for toddlers, preschoolers, and school-age children that meet
their nutritional requirements.
NATIONAL STANDARDS:
United States – NAEYC.06 – Becoming a professional
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 9:36 PM
7. Seasonal fresh produce should be included in menus whenever possible to reduce cost, improve nutritional value, and
expose children to new food items.
a.
True
b.
False
ANSWER:
True
RATIONALE:
Fruits and vegetables in season are always preferred because they tend to be less expensive,
more nutritious, and include a wide variety of options for children to try.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Developing the Menu
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.06 – Becoming a professional
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 9:39 PM
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8. Including cheese and other dairy products in a meal improves the iron contribution.
a.
True
b.
False
ANSWER:
False
RATIONALE:
Dairy products, including cheese, are poor sources of iron.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.05 – Using content knowledge to build meaningful curriculum.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 9:41 PM
9. According to CACFP requirements, snacks must include at least three items from different food groups.
a.
True
b.
False
ANSWER:
False
RATIONALE:
Only two food items from two different food groups are required.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.06 – Becoming a professional
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 9:42 PM
10. Serving pumpkin bread, sweet potato fries, and broccoli will improve a child’s vitamin C intake.
a.
True
b.
False
ANSWER:
False
RATIONALE:
These foods are high in vitamin A, not C.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
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QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 9:44 PM
11. According to Child and Adult Care Food Program (CACFP) guidelines, which of the following are eligible for
reimbursement as fruits and vegetables?
a.
b.
c.
d.
ANSWER:
d
RATIONALE:
Only tomato juice and baked potatoes would meet the CACFP fruit and vegetable
requirement.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.05 – Using content knowledge to build meaningful curriculum.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
12/17/2018 4:41 AM
12. Snacks should:
a.
satisfy a portion of children’s daily nutrient needs
b.
be avoided if they are high in sugar and fat
c.
consist of nutrient-dense foods
d.
all answers are correct
ANSWER:
d
RATIONALE:
Snacks provide an opportunity to meet a portion of children’s daily nutrient requirements.
Food items should be nutrient-dense and low in fat and added sugars.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Nutritious Snacks
QUESTION TYPE:
Multiple Choice
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Page 6
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.03 – Plan snacks for toddlers, preschoolers, and school-age children that meet
their nutritional requirements.
NATIONAL STANDARDS:
United States – NAEYC.01 – Promoting child development and learning.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 9:58 PM
13. According to CACFP guidelines:
a.
menus must provide at least one-third of a child’s daily RDAs
b.
programs must be licensed
c.
menus must meet minimum requirements for every meal and snack
d.
all answers are correct
ANSWER:
d
RATIONALE:
Programs must meet all of these requirements in order to participate in CACFP and receive
reimbursement for foods that are served to children.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
12/17/2018 4:42 AM
14. Foods that would correct a menu lacking in vitamin C are:
a.
broccoli, green peppers
b.
carrots, apricots, cabbage
c.
whole wheat crackers, peanut butter
d.
milk, chocolate pudding
ANSWER:
a
RATIONALE:
Broccoli and green peppers are high in vitamin C. Other sources include strawberries,
tomatoes, oranges and other citrus fruits, kiwi fruit, etc.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
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Page 7
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:03 PM
15. The snack that would provide the most vitamin A is:
a.
pumpkin bread, milk
b.
oatmeal muffins, orange juice
c.
cinnamon toast, grapefruit juice
d.
graham crackers, milk
ANSWER:
a
RATIONALE:
Pumpkin bread is high in vitamin A. Milk also contributes vitamin A.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:06 PM
16. An appropriate serving of baked fish for a 7-year-old would be:
a.
1 ounce
b.
1 1/2 ounces
c.
2-2 1/2 ounces
d.
1/2 pound
ANSWER:
c
RATIONALE:
A correct portion of fish for a seven-year-old would be 2-2 1/2 ounces.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.01 – Students will comprehend concepts related to health promotion
and disease prevention to enhance health.
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Page 8
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
12/17/2018 4:43 AM
17. Teachers should eat meals with children so they are able to:
a.
clean up spills
b.
serve the children’s plates
c.
correct the children’s table manners
d.
act as role models for appropriate eating behaviors
ANSWER:
d
RATIONALE:
Teachers should be positive role models for children during meals. They should demonstrate
good manners and an enjoyment of foods that are served.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Meal Service
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.04 – Create mealtime environments that are inviting for children.
NATIONAL STANDARDS:
United States – NAEYC.06 – Becoming a professional
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:10 PM
18. The Child and Adult Care Food Program (CACFP):
a.
provides surplus food items to schools
b.
trains food service personnel
c.
reimburses participating child care programs for meal service costs
d.
sets national health, safety, and nutrition standards for individuals of all ages
ANSWER:
c
RATIONALE:
The CACFP reimburses early childhood programs, in part, for the food served to children.
Programs must meet meal pattern guidelines and serve credible foods in order to qualify for
reimbursement.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.06 – Becoming a professional
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:16 PM
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Page 9
19. In order to meet CACFP requirements for lunch:
a.
milk must be served as a beverage
b.
100 percent fruit juices can be substituted for milk
c.
water is considered an acceptable replacement for milk
d.
fruit drinks are okay for children to have once in a while
ANSWER:
a
RATIONALE:
Milk must be served at meals to meet the required meal pattern and qualify for
reimbursement.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
12/17/2018 4:44 AM
20. Cantaloupe, strawberries, and fresh tomatoes would boost the _____ in a meal plan.
a.
vitamin A
b.
protein
c.
riboflavin
d.
vitamin C
ANSWER:
d
RATIONALE:
Cantaloupe, strawberries, and fresh tomatoes are high in vitamin C.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:19 PM
21. The ________ mandate(s) the National School Lunch Program to improve the quality of meals served to children and
increase training for food service personnel.
a.
National Health Education Standards
b.
Healthy Hunger-Free Kids Act
c.
National School Lunch Act
d.
CACFP Amendments
ANSWER:
b
RATIONALE:
The Healthy Hunger-Free Kids Act requires schools who receive federal funding to improve
the nutrient quality of children’s meals. In addition, the law increased school food program
funding, allowed schools to increase the rates charged for meals, provided additional training
for food personnel, and required schools to improve the quality of foods and beverages sold
in schools.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:26 PM
22. When preparing a menu plan, the most important consideration should be:
a.
cost
b.
ease of preparation
c.
including children’s favorite foods
d.
meeting children’s nutrient needs
ANSWER:
d
RATIONALE:
Meeting children’s nutrient needs should be the most important criteria considered when
developing menus.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:28 PM
23. Several factors must be considered when planning menus. In descending order of importance (most to least
important), these factors are:
a.
introduction of new foods, color contrast, nutrient adequacy
b.
color contrast, licensing requirements, nutrient adequacy
c.
licensing requirements, color contrast, nutrient adequacy
d.
nutrient adequacy, licensing requirements, introduction of new foods
ANSWER:
d
RATIONALE:
When developing menu plans, the most important criteria to consider are meeting children’s
nutrient requirements, meeting program and licensing requirements, and introducing some
new foods for children to try.
POINTS:
1
DIFFICULTY:
Difficult
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03b – Knowing about and using observation, documentation, and
other appropriate assessment tool and approaches, including the use of technology in
documentation, assessment, and data collection.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:31 PM
24. The U.S. Department of ____ is responsible for funding and regulating food reimbursement programs, including the
CACFP and National School Lunch.
a.
Agriculture
b.
Economics
c.
Education
d.
Health and Human Services
ANSWER:
a
RATIONALE:
National food and nutrition reimbursement programs are funded and managed by the U.S.
Department of Agriculture.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Developing the Menu
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
Copyright Cengage Learning. Powered by Cognero.
Page 12
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:34 PM
25. Appropriate cooking methods are cost-effective because:
a.
nutrients are conserved
b.
food shrinkage is minimized
c.
waste due to overcooked or burned food is prevented
d.
all answers are correct
ANSWER:
d
RATIONALE:
Nutrients are preserved, food shrinkage is minimized, and waste is reduced when appropriate
cooking methods are used.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Planning the Menu Within Budget
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.17.05 – Outline a simple cost control plan to keep the menu within budget.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:36 PM
26. Portion control is an important advantage of the _________ service method used for serving food to young children.
ANSWER:
plate
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Meal Service
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.04 – Create mealtime environments that are inviting for children.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:37 PM
27. The term __________ refers to the process of ordering and purchasing foods.
ANSWER:
procurement
POINTS:
1
DIFFICULTY:
Moderate
Copyright Cengage Learning. Powered by Cognero.
Page 13
REFERENCES:
Planning the Menu Within Budget
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.05 – Outline a simple cost control plan to keep the menu within budget.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:38 PM
28. Whole grain products consist of grains that have not been ________.
ANSWER:
refined
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Nutritious Snacks
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.03 – Plan snacks for toddlers, preschoolers, and school-age children that meet
their nutritional requirements.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:39 PM
29. A meal that consists of a corn tortilla, scrambled eggs, yellow squash, and cantaloupe is lacking in ________ appeal.
ANSWER:
color
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Developing the Menu
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
Copyright Cengage Learning. Powered by Cognero.
Page 14
DATE MODIFIED:
11/3/2018 10:40 PM
30. __________ recipes enable food service personnel to purchase correct amounts of food and minimize waste.
ANSWER:
Standardized
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Planning the Menu Within Budget
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.05 – Outline a simple cost control plan to keep the menu within budget.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:42 PM
31. Which four nutrients are considered to be deficient in many children’s diets?
ANSWER:
calcium, iron, vitamins A and C
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.01 – Promoting child development and learning.
United States – NHES.01 – Students will comprehend concepts related to health promotion
and disease prevention to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:43 PM
32. Why must all bread and bread alternates be either whole grain or enriched?
ANSWER:
This requirement helps to ensure that grain products (e.g., cereals, breads, pastas, crackers)
will supply the expected amounts of iron, thiamin, riboflavin, niacin, and folacin
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
Nutritious Snacks
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.04 – Create mealtime environments that are inviting for children.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
menus.
hsn.maro.10.17.03 – Plan snacks for toddlers, preschoolers, and school-age children that meet
their nutritional requirements.
NATIONAL STANDARDS:
United States – NAEYC.01 – Promoting child development and learning.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Analyzing
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:44 PM
33. List the eight steps involved in efficient menu planning.
ANSWER:
Eight steps for menu planning:
1.
List main dish
2.
List fruits and vegetables
3.
Add whole grain and enriched cereals
4.
Add beverage
5.
Plan snack(s) to balance meal(s)
6.
Review menus relative to nutrients, licensing regulations, familiar foods, and
introduction of new foods for children to try
7.
Post menu for staff and families
8.
Evaluate menu for child acceptance, plate waste, ease of preparation, and the like
POINTS:
1
DIFFICULTY:
Difficult
REFERENCES:
Developing the Menu
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.06 – Becoming a professional
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Analyzing
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:45 PM
34. Compare plate service with family style food service. What are the advantages of each style for the children and for
food service personnel?
ANSWER:
Plate service allows better cost management through portion control. Family style allows the
children to serve the amount of food they are interested in eating and affords children an
opportunity to develop sensorimotor and social skills.
POINTS:
1
DIFFICULTY:
Difficult
REFERENCES:
Meal Service
QUESTION TYPE:
Subjective Short Answer
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Creating
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:46 PM
35. Why is it important to post the current week’s menu where it can be read by staff and families?
ANSWER:
Families may want to adjust their home menus to complement the meals served to children at
school. In addition, posted menus may increase a family’s interest in healthy eating and
prompt them to become more involved in making nutritious food choices for their family.
Posted menus also enable teachers to plan learning experiences that complement or reinforce
children’s interest in, and acceptance of, new foods that are being served.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Developing the Menu
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:46 PM
36. Outline a simple method for calculating the food cost per person, per week.
ANSWER:
First, determine the number of individuals served; next, calculate the total food bills; then,
divide the total dollars spent for food by the total number of individuals served.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Planning the Menu Within Budget
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.05 – Outline a simple cost control plan to keep the menu within budget.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Creating
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:47 PM
37. Do cookies or granola bars qualify as a reimbursable snack item?
Copyright Cengage Learning. Powered by Cognero.
Page 17
ANSWER:
Yes, cookies and granola bars are acceptable snack components when whole grain or
enriched flour is the predominant ingredient and the total weight of a serving is at least 18
grams (0.6 oz.).
POINTS:
1
DIFFICULTY:
Difficult
REFERENCES:
Nutritious Snacks
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.03 – Plan snacks for toddlers, preschoolers, and school-age children that meet
their nutritional requirements.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Analyzing
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:49 PM
38. List five sensory qualities that should be addressed to make meals more appealing.
ANSWER:
color, flavor, texture, shape, temperature
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Developing the Menu
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:50 PM
39. What benefits are experienced when ethnic foods are included in children’s meals?
ANSWER:
Including foods from various cultures adds variety and interest to meals and can also serve as
a basis for educational activities. Ethnic foods may provide an opportunity to build rapport
with children and families from other cultures and backgrounds.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Developing the Menu
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.01 – Describe four criteria that must be addressed when developing children’s
menus.
NATIONAL STANDARDS:
United States – NAEYC.04 – Using developmentally effective approaches to connect with
children and families.
United States – NHES.04 – Students will demonstrate the ability to use interpersonal
communication skills to enhance health and avoid or reduce health risks.
KEYWORDS:
Bloom’s: Analyzing
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:51 PM
40. Food service expenses account for a significant portion of a program’s budget. Describe steps the menu-planner can
take to control costs without compromising the nutrient quality of children’s meals.
ANSWER:
The menu-planner can implement several steps to achieve cost-savings, including:
– investing time in menu-planning to take advantage of supplies on hand, seasonal foods, and
sales
– planning food purchases to avoid waste by determining the actual quantities of foods
needed, taking advantage of seasonal produce and sales
– using standardized recipes and food preparation methods to reduce waste
– maintaining careful records to determine the costs/serving, supply inventories, and
monitoring other related expenses
– implementing a food-service plan that includes some portion control
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Planning the Menu Within Budget
QUESTION TYPE:
Essay
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.17.05 – Outline a simple cost control plan to keep the menu within budget.
NATIONAL STANDARDS:
United States – NAEYC.06 – Becoming a professional
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/3/2018 10:52 PM