CCC Applied Culinary Nutrition 2

Question 1

Which cooking method best preserves water-soluble vitamins such as vitamin C and the B vitamins in vegetables?

Accepted Answer

Steaming

Answer

Boiling in a large volume of water

Answer

Braising for an extended time

Answer

Deep-frying

Question 2

A chef wants to reduce sodium in a soup without sacrificing flavor. Which strategy is most effective?

Accepted Answer

Layering acid, fresh herbs, and umami-rich ingredients

Answer

Doubling the amount of butter

Answer

Adding more soy sauce

Answer

Using sea salt instead of table salt in equal amounts

Question 3

Which fat is highest in monounsaturated fatty acids, making it a heart-healthier choice for finishing dishes?

Accepted Answer

Olive oil

Answer

Coconut oil

Answer

Butter

Answer

Palm kernel oil

Question 4

Approximately how many calories does one gram of dietary fat provide?

Accepted Answer

9

Answer

4

Answer

7

Answer

12

Question 5

A guest with celiac disease orders a pan-seared chicken breast. Which kitchen practice poses the greatest risk to this guest?

Accepted Answer

Dusting the chicken with all-purpose flour before searing

Answer

Finishing the chicken with lemon juice

Answer

Cooking the chicken in olive oil

Answer

Seasoning with fresh thyme

Question 6

Which vitamin requires dietary fat for optimal absorption, supporting the practice of dressing raw vegetable salads with an oil-based vinaigrette?

Accepted Answer

Vitamin A

Answer

Vitamin C

Answer

Vitamin B12

Answer

Folate

Question 7

When developing a heart-healthy menu item, which ingredient swap most effectively reduces saturated fat?

Accepted Answer

Replacing heavy cream with pureed white beans in a soup base

Answer

Replacing olive oil with butter

Answer

Replacing skinless chicken with pork belly

Answer

Replacing canola oil with lard