CCA Menu Planning & Nutrition 4

Question 1

Which federal program sets the nutritional standards for school meals in the United States?

Accepted Answer

NSLP

Answer

The National School Lunch Program (NSLP), administered by the USDA, establishes meal pattern and nutrition standards for school lunches.

Question 2

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:

Accepted Answer

Puzzle

Answer

Puzzles have high profitability but low customer demand, suggesting they may benefit from repositioning, better description, or targeted promotion.

Question 3

Iron-deficiency anemia is most commonly addressed by including which of the following menu items?

Accepted Answer

Lean red meat, beans, and fortified cereals

Answer

Lean red meat, legumes, and iron-fortified cereals are high in dietary iron and help prevent or treat iron-deficiency anemia.

Question 4

A food allergy management plan on a menu should always include:

Accepted Answer

Clear labeling of the top 9 major food allergens as required by FALCPA and FASTER Act

Answer

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.

Question 5

Which culinary technique best preserves water-soluble vitamins such as vitamin C and B vitamins during vegetable preparation?

Accepted Answer

Steaming or microwaving with minimal water

Answer

Steaming or microwaving uses minimal water and shorter cooking times, which limits the leaching and degradation of heat- and water-sensitive vitamins.

(CCA) Certified Culinary Administrator Practice Test

(CCA) Certified Culinary Administrator Practice Test

CCA Menu Planning & Nutrition 4