Nutrition & Menu Planning Flashcards

Which lipid type is associated with raising LDL cholesterol and is formed through partial hydrogenation of vegetable oils?

Answer: Trans fat

Trans fats, created through partial hydrogenation, raise LDL ('bad') cholesterol and lower HDL ('good') cholesterol, increasing cardiovascular risk.

A 'prix fixe' menu is best described as:

Answer: A fixed multi-course meal offered at a set price

Prix fixe (French for 'fixed price') offers a complete multi-course meal for one set price, common in fine dining.

Which food preparation method best preserves water-soluble vitamins?

Answer: Steaming or microwaving

Steaming and microwaving use minimal water and shorter cooking times, reducing leaching and degradation of water-soluble vitamins like B and C.

In menu planning, 'balance' refers to:

Answer: Variety in flavors, textures, colors, and cooking methods across a meal

Menu balance means offering variety in flavor profiles, textures, colors, temperatures, and preparation methods to create a satisfying dining experience.

Which of the following is classified as a complete protein?

Answer: Eggs

Eggs contain all nine essential amino acids in adequate proportions and are considered a complete (high-quality) protein source.

A standard serving of cooked grains according to USDA MyPlate guidelines is:

Answer: ½ cup

One serving of cooked grains (rice, pasta, oatmeal) is ½ cup according to USDA portion guidelines.

When a chef substitutes applesauce for oil in a baking recipe to reduce fat, this is an example of:

Answer: Recipe modification

Recipe modification involves altering ingredients or methods to improve the nutritional profile of a dish while maintaining palatability.