415C Menu Planning & Nutrition 2 — Questions and Answers
Question 1: What are the three main macronutrients and their primary energy values per gram?
- Protein (4 kcal/g), fat (9 kcal/g), carbohydrate (4 kcal/g) (Correct answer)
- Protein (9 kcal/g), fat (4 kcal/g), carbohydrate (4 kcal/g)
- Protein (4 kcal/g), fat (4 kcal/g), carbohydrate (9 kcal/g)
- Protein (7 kcal/g), fat (9 kcal/g), carbohydrate (7 kcal/g)
Correct answer: Protein (4 kcal/g), fat (9 kcal/g), carbohydrate (4 kcal/g)
The three macronutrients are protein (4 kcal/g), fat (9 kcal/g), and carbohydrates (4 kcal/g), forming the caloric backbone of any diet.
Question 2: What labelling information is required on prepackaged foods under the Canadian Food Inspection Agency (CFIA) regulations?
- Only the ingredient list and best before date
- Nutrition Facts table, ingredient list, allergen declaration, net quantity, and dealer information (Correct answer)
- Only the caloric content and fat percentage
- Country of origin only
Correct answer: Nutrition Facts table, ingredient list, allergen declaration, net quantity, and dealer information
Canadian law requires prepackaged foods to display a Nutrition Facts table, ingredient list in descending order by weight, allergen declarations, net quantity, and dealer information.
Question 3: What is the difference between a 'fixed menu' and an 'à la carte menu'?
- Fixed menus are only used for breakfast; à la carte for dinner
- A fixed menu offers pre-set courses at a set price; à la carte lists each item individually with its own price (Correct answer)
- Fixed menus always cost more than à la carte menus
- À la carte menus are only used in fine dining restaurants
Correct answer: A fixed menu offers pre-set courses at a set price; à la carte lists each item individually with its own price
A fixed menu offers a pre-determined set of courses at one price, while an à la carte menu prices each individual dish separately, allowing guests to build their own meal.
Question 4: Which of the following is considered a 'priority food allergen' under Canadian food labelling law?
- Olive oil
- Peanuts (Correct answer)
- Iceberg lettuce
- White sugar
Correct answer: Peanuts
Peanuts are one of Canada's 14 priority allergens (including tree nuts, milk, eggs, wheat, soy, fish, shellfish, sesame, mustard, sulphites, and more) that must be clearly declared on food labels.
Question 5: What is 'plate cost' in menu engineering?
- The cost of purchasing the plates and tableware
- The total cost of all ingredients required to produce one serving of a specific menu item (Correct answer)
- The labour cost associated with plating one dish
- The overhead cost allocated to each plate served
Correct answer: The total cost of all ingredients required to produce one serving of a specific menu item
Plate cost (or portion cost) is the total ingredient cost to produce one complete serving of a menu item, used to set menu prices and calculate food cost percentage.
Question 6: What does 'menu engineering' analyze to help operators maximize profitability?
- The visual design and font choices on the printed menu
- The relationship between an item's profitability and its popularity, classifying items as Stars, Plowhorses, Puzzles, or Dogs (Correct answer)
- The nutritional balance across the entire menu
- The time required to produce each menu item
Correct answer: The relationship between an item's profitability and its popularity, classifying items as Stars, Plowhorses, Puzzles, or Dogs
Menu engineering plots each item's profitability against its popularity, classifying items into four quadrants to guide decisions on pricing, placement, and promotion.
415C Menu Planning & Nutrition 2
What are the three main macronutrients and their primary energy values per gram?