Applied Culinary Nutrition Flashcards

A chef reduces the portion of a rice pilaf side from 1 cup to 2/3 cup. This technique is best described as what nutrition strategy?

Answer: Portion control to lower calorie density per serving

Adjusting serving size is a portion-control strategy that directly reduces calories served.

Which technique adds fiber to a house-made burger while reducing total meat and saturated fat?

Answer: Blending finely chopped mushrooms into the ground beef

Mushroom blending cuts meat volume, lowering saturated fat while adding fiber and moisture.

Which of the following is a trans fat source that chefs should avoid in commercial recipes?

Answer: Partially hydrogenated vegetable shortening

Partial hydrogenation creates artificial trans fats, which raise LDL cholesterol and are banned from the U.S. food supply.

Overcooking green vegetables in an alkaline environment (such as with added baking soda) primarily destroys which nutrient?

Answer: Thiamin (vitamin B1)

Thiamin is highly unstable in heat and alkaline conditions, so baking soda accelerates its destruction.

A chef wants to boost non-heme iron absorption from a lentil salad. Which addition helps most?

Answer: A squeeze of fresh lemon juice

Vitamin C from citrus significantly enhances non-heme iron absorption, while tea tannins inhibit it.

Which dessert modification lowers added sugar while maintaining perceived sweetness?

Answer: Using roasted fruit purees and warm spices like cinnamon

Roasting concentrates fruit's natural sugars and spices enhance sweetness perception without added sugar.

Which oil has the highest smoke point, making it best suited for high-heat sautéing when a neutral, low-saturated-fat option is needed?

Answer: Refined avocado oil

Refined avocado oil smokes around 500°F or higher, well above flaxseed oil, extra virgin olive oil, and butter.