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

Steaming limits direct water contact, so water-soluble vitamins leach out far less than in boiling.

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

Acids, herbs, and umami compounds heighten flavor perception, allowing less salt without a bland result.

Question 3

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

Accepted Answer

Olive oil

Answer

Olive oil is predominantly monounsaturated fat, unlike coconut, palm kernel oil, and butter, which are mostly saturated.

Question 4

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

Accepted Answer

9

Answer

Fat provides about 9 calories per gram, compared with 4 for protein and carbohydrate and 7 for alcohol.

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

All-purpose flour contains gluten from wheat, which must be strictly avoided in celiac disease.

CCC Practice Test