Menu Planning & Nutrition Flashcards
7 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Menu Planning & Nutrition flashcards as text
Which federal program sets the nutritional standards for school meals in the United States?
Answer: NSLP
The National School Lunch Program (NSLP), administered by the USDA, establishes meal pattern and nutrition standards for school lunches.
A foodservice director notices that a high-profit, low-popularity item remains on the menu. According to menu engineering, this item is classified as a:
Answer: Puzzle
Puzzles have high profitability but low customer demand, suggesting they may benefit from repositioning, better description, or targeted promotion.
Iron-deficiency anemia is most commonly addressed by including which of the following menu items?
Answer: Lean red meat, beans, and fortified cereals
Lean red meat, legumes, and iron-fortified cereals are high in dietary iron and help prevent or treat iron-deficiency anemia.
A food allergy management plan on a menu should always include:
Answer: Clear labeling of the top 9 major food allergens as required by FALCPA and FASTER Act
The FASTER Act of 2023 requires disclosure of the top 9 major allergens (adding sesame to the original 8), and menus must clearly identify these for guest safety.
Which culinary technique best preserves water-soluble vitamins such as vitamin C and B vitamins during vegetable preparation?
Answer: Steaming or microwaving with minimal water
Steaming or microwaving uses minimal water and shorter cooking times, which limits the leaching and degradation of heat- and water-sensitive vitamins.
A standardized recipe is MOST important in foodservice management because it:
Answer: Ensures consistent quality, portion size, and cost control across all production runs
Standardized recipes produce the same yield, quality, and cost every time, which is essential for consistent guest satisfaction and budget management.
MyPlate, developed by the USDA, recommends that what fraction of each meal should consist of fruits and vegetables?
Answer: One half
MyPlate recommends filling half the plate with fruits and vegetables at each meal to promote adequate intake of vitamins, minerals, and fiber.