Onboard Service Practice Test 2025 – The Complete All-in-One Guide to Mastering Your Exam!

A cart swap is required during meal service from aft to forward on an ERJ 175 because this practice is designed to streamline the service flow and ensure efficiency in distributing meals to passengers. The crew typically begins service from the rear of the aircraft, where flight attendants distribute meals to passengers seated in the back rows before moving forward. This method helps maintain an organized service and minimizes disruption to passengers as they can receive their meals in a systematic order.

Conducting a cart swap during this part of the service allows for a smooth transition of meal carts so that attendants can quickly move from one section of the aircraft to another without having to return to the galley to retrieve additional items. This is particularly important in optimizing time management during service, as well as ensuring that all passengers receive their meals in a timely manner.

In contrast, performing a cart swap during boarding, after takeoff, or at the end of the flight does not align with standard service protocols. Boarding is primarily focused on getting passengers on board efficiently, while after takeoff and at the end of the flight, service priorities shift to managing safety and preparing for landing.