NSC 358 Exam Questions with complete solutions
latest 2026/27 UPDATE
What are the stages of the flow of food?
Procurement, Production, Distribution & Service, and Sanitation & Maintenance.
What tasks are involved in the Procurement stage?
Formal/informal contracts and bids, calculations.
What is the difference between formal and informal procurement?
Informal involves gaining quotations on a periodic basis; formal requires specifications and bids.
What is the purpose of standardized recipes in food production?
To make food preparation easy and accurate for staff.
What is forecasting in food service?
Estimating product demand using past data to maintain standards and customer satisfaction.
What are the types of food service?
Centralized, decentralized, self-service, tray service, wait service, portable service, and room
service.
What is HACCP?
Hazard Analysis Critical Control Point; a written plan specific to each facility's menu, customers,
equipment, processes, and operations.
What are the steps of HACCP?
, Conduct a hazard analysis, determine critical control points, establish critical limits, monitoring
procedures, corrective actions, verification, and record keeping.
What is the purpose of the CACFP?
To provide nutritious meals and snacks for eligible children and elderly or disabled adults in
various care settings.
What are the meal components for breakfast in the CACFP for ages 6-18?
1 cup of milk, ½ cup of vegetables/fruits, and 1 oz eq of grains.
What is the SFSP?
Summer Food Service Program; provides free meals and snacks to children and teens in low-
income areas when school is not in session.
What is the NSLP?
National School Lunch Program; provides free or reduced-price lunches to children based on
family income.
What is the difference between 'Serve Only' and 'Offer vs Serve'?
'Serve Only' requires full portions for all items; 'Offer vs Serve' allows students to choose
components to reduce waste.
What is the maximum added sugar allowed in breakfast cereals under CACFP?
No more than 6 g of added sugars per dry ounce.
What is the maximum added sugar allowed in yogurt under CACFP?
latest 2026/27 UPDATE
What are the stages of the flow of food?
Procurement, Production, Distribution & Service, and Sanitation & Maintenance.
What tasks are involved in the Procurement stage?
Formal/informal contracts and bids, calculations.
What is the difference between formal and informal procurement?
Informal involves gaining quotations on a periodic basis; formal requires specifications and bids.
What is the purpose of standardized recipes in food production?
To make food preparation easy and accurate for staff.
What is forecasting in food service?
Estimating product demand using past data to maintain standards and customer satisfaction.
What are the types of food service?
Centralized, decentralized, self-service, tray service, wait service, portable service, and room
service.
What is HACCP?
Hazard Analysis Critical Control Point; a written plan specific to each facility's menu, customers,
equipment, processes, and operations.
What are the steps of HACCP?
, Conduct a hazard analysis, determine critical control points, establish critical limits, monitoring
procedures, corrective actions, verification, and record keeping.
What is the purpose of the CACFP?
To provide nutritious meals and snacks for eligible children and elderly or disabled adults in
various care settings.
What are the meal components for breakfast in the CACFP for ages 6-18?
1 cup of milk, ½ cup of vegetables/fruits, and 1 oz eq of grains.
What is the SFSP?
Summer Food Service Program; provides free meals and snacks to children and teens in low-
income areas when school is not in session.
What is the NSLP?
National School Lunch Program; provides free or reduced-price lunches to children based on
family income.
What is the difference between 'Serve Only' and 'Offer vs Serve'?
'Serve Only' requires full portions for all items; 'Offer vs Serve' allows students to choose
components to reduce waste.
What is the maximum added sugar allowed in breakfast cereals under CACFP?
No more than 6 g of added sugars per dry ounce.
What is the maximum added sugar allowed in yogurt under CACFP?
