CCA Menu Planning & Nutrition 3

Question 1

A menu planner wants to increase dietary fiber for senior residents. Which grain substitution is most effective?

Accepted Answer

White bread for whole wheat bread

Answer

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?

Accepted Answer

À la carte

Answer

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:

Accepted Answer

A step where a food safety hazard can be prevented, eliminated, or reduced to safe levels

Answer

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?

Accepted Answer

Fat

Answer

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:

Accepted Answer

Farm-to-table or locavore dining

Answer

Farm-to-table dining emphasizes using locally and regionally sourced ingredients, reducing transportation distances and supporting local producers.

(CCA) Certified Culinary Administrator Practice Test

(CCA) Certified Culinary Administrator Practice Test

CCA Menu Planning & Nutrition 3