CCA Menu Planning & Nutrition 3 — Questions and Answers
Question 1: A menu planner wants to increase dietary fiber for senior residents. Which grain substitution is most effective?
- White rice for brown rice
- Refined pasta for whole wheat pasta
- White bread for whole wheat bread (Correct answer)
- Cornstarch for oat bran
Correct answer: White bread for whole wheat bread
Replacing white bread with whole wheat bread increases dietary fiber because whole wheat retains the bran and germ layers.
Question 2: Which menu format lists each food item and its price separately, allowing guests to build their own meal?
- Table d'hôte
- Du jour
- À la carte (Correct answer)
- Prix fixe
Correct answer: À la carte
An à la carte menu prices each item individually, giving diners maximum flexibility to select and pay for only what they choose.
Question 3: In HACCP-based menu planning, the term 'critical control point' refers to:
- A step where a food safety hazard can be prevented, eliminated, or reduced to safe levels (Correct answer)
- The final plating temperature of a dish
- The purchasing specification for raw ingredients
- The point at which a menu item becomes unprofitable
Correct answer: A step where a food safety hazard can be prevented, eliminated, or reduced to safe levels
A critical control point (CCP) is a step in the food production process where control measures can effectively prevent or reduce a food safety hazard.
Question 4: Which macronutrient provides 9 kilocalories per gram?
- Carbohydrate
- Protein
- Fat (Correct answer)
- Alcohol
Correct answer: Fat
Dietary fat provides 9 kcal per gram, more than double the 4 kcal per gram provided by carbohydrates or protein.
Question 5: A restaurant wants to highlight locally sourced ingredients on the menu. This practice is best described as:
- Farm-to-table or locavore dining (Correct answer)
- Molecular gastronomy
- Fusion cuisine
- Prix fixe dining
Correct answer: Farm-to-table or locavore dining
Farm-to-table dining emphasizes using locally and regionally sourced ingredients, reducing transportation distances and supporting local producers.
Question 6: Which of the following is the BEST strategy for reducing saturated fat in a recipe without sacrificing mouthfeel?
- Replace butter with olive oil (Correct answer)
- Remove all fat from the recipe
- Add extra salt to compensate
- Increase the sugar content
Correct answer: Replace butter with olive oil
Substituting butter (high saturated fat) with olive oil (predominantly unsaturated fat) reduces saturated fat while preserving moisture and richness.
Question 7: The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates in adult diets is:
- 10–35% of total calories
- 20–45% of total calories
- 45–65% of total calories (Correct answer)
- 55–75% of total calories
Correct answer: 45–65% of total calories
The AMDR for carbohydrates established by the Institute of Medicine is 45–65% of total daily caloric intake for adults.
CCA Menu Planning & Nutrition 3
A menu planner wants to increase dietary fiber for senior residents.
Which grain substitution is most effective?