Question

2.Where can a program director locate information about state licensing requirements that address nutrition and food services for young children?

3. Name four sensory qualities that contribute to food’s appeal.

4. What are two advantages of using fresh fruits and vegetables in season? 5. List two strategies the menu planner can use to control food costs.

Answer 1

Avocados This healthy Fat and foladte paked ouit &.S AndS Staa tegies the menu Planner @n we th anbol Arod Caut Menage Tes tavaant genedate the oay te chart are Faod rehomed becauwe t oa made incarrec fod that Laste? ecord all the waste yaur Keep folloo war spilledin the kitchen a on the Floo Sze that get thaon aey jn the kitchen Food that was bamed @ Pation fnd AppoopiatelyFrd oste con eat up Your bothm line quicly you goal is h seave gut the ight amount ofrod-youf want to oves r undes Fill Plates Price You Itens papes Direct Costs are Cohat You Pay fr the Find it self. t involve thepuachase Paice, Poo hon Si2e, Firnd Waste,olea Cooking ond Spoiling -Indire ct Costs are thase that invalve the pereved Value of youa Aod Pd2 Nutaien nd fod service of young challdreg ore alro Povide fr meals seoved tochildrern dnd y ou th Par ticiputing in after school are pn aten ieYmengency ghelters Cheldren Gnhabutey to the wellness. Haalthy gath and develspment of young cheldre) and adult m the Vnited Stat er Peidny

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