Please note:

This quiz is South Dakota specific, if you are from another state and take this training, the certificate may not suffice for the training requirements for your state.

Thank you!

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* 1. Name (First & Last):

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* 3. Email Address:

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* 4. Institutions are required to maintain documentation of the foods and amounts of foods that are prepared for each meal that is claimed for reimbursement. These records are referred to as:

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* 5. Which of the following is an example of how the leftover column can be used by the local agency?

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* 6. If the center is not licensed to care for adults, is the center allowed to claim the meals served to the adults?

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* 7. The Numbers Served column:

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* 8. When completing the Menu column it is important to:

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* 9. Where should references to Child Nutrition (CN) labels be documented?

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* 10. The name of the center should be filled out:

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* 11. True or False: The Specific Food Item column is the location to record any additional information that may be needed about the menu item that was served.

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* 12. Production records must be maintained on file for how long after they are filed?

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* 13. True or False: If adult meals are served, the Serving Size column needs to reflect the serving sizes for those adults in order to complete an accurate evaluation of the amounts prepared.

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* 14. Under what circumstance is the center not required to complete a production record?

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* 15. True or False: No part of the production record may be completed in advance.

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* 16. Which of the following is an acceptable form for use as a production record?

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* 17. Serving sizes for most bread/grain and meat/meat alternate items should be recorded in:

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* 18. If a center has a recipe on file, may a reference to that recipe be made on the production record instead of recording the amount of each food item used to prepare the menu item?

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* 19. What would be the suggested serving sizes to use for adult meals that cannot be claimed for reimbursement?

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* 20. If the local agency does not want to record the weight of each serving size for the bread/grain item in the serving size column, in which column should the center record the weight of each serving (e.g. 15 crackers = 31 grams)?

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* 21. Which of the following columns should not be completed in advance?

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* 22. The information recorded in the Quantity Prepared column must be:

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* 23. Which office administers the Child and Adult Care Food Program at the State level?

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