CCC Applied Culinary Nutrition 3 — Questions and Answers
Question 1: Under FDA menu labeling rules, restaurants with 20 or more locations must display which information on menus?
- Calorie counts for standard menu items (Correct answer)
- Full ingredient lists for every dish
- Sodium content only
- The chef's certification credentials
Correct answer: Calorie counts for standard menu items
Federal menu labeling requires calorie declarations for standard items at chains with 20 or more locations.
Question 2: Which of the following is NOT one of the nine major food allergens recognized under U.S. federal labeling law?
- Mustard (Correct answer)
- Sesame
- Soy
- Crustacean shellfish
Correct answer: Mustard
The nine U.S. major allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame; mustard is not included.
Question 3: A chef designing a vegan entrée wants to provide a complete protein. Which pairing achieves this?
- Rice and black beans (Correct answer)
- Lettuce and cucumbers
- Mushrooms and zucchini
- Apples and celery
Correct answer: Rice and black beans
Grains and legumes supply complementary amino acids that together form a complete protein.
Question 4: Which nutrient is most likely to be deficient in a strictly vegan diet unless fortified foods or supplements are used?
- Vitamin B12 (Correct answer)
- Vitamin C
- Fiber
- Folate
Correct answer: Vitamin B12
Vitamin B12 occurs naturally only in animal-derived foods, so vegans need fortified products or supplements.
Question 5: A guest requests a low-FODMAP dish. Which ingredient should the chef eliminate from the recipe?
- Garlic (Correct answer)
- Carrots
- Olive oil
- Grilled chicken breast
Correct answer: Garlic
Garlic is high in fructans, a FODMAP that can trigger digestive symptoms in sensitive guests.
Question 6: When accommodating a guest with a tree nut allergy, which of the following ingredients is still safe to serve?
- Nutmeg (Correct answer)
- Almond flour
- Pesto made with pine nuts
- Praline garnish
Correct answer: Nutmeg
Despite its name, nutmeg is a seed spice, not a tree nut, and is safe for tree nut allergies.
Question 7: What is the primary purpose of a dedicated allergen preparation zone in a professional kitchen?
- Preventing cross-contact between allergens and allergen-free dishes (Correct answer)
- Speeding up service during peak hours
- Reducing food cost through portion control
- Improving plating consistency
Correct answer: Preventing cross-contact between allergens and allergen-free dishes
Separate zones, tools, and surfaces prevent trace allergen transfer to dishes for allergic guests.
CCC Applied Culinary Nutrition 3
Under FDA menu labeling rules, restaurants with 20 or more locations must display which information on menus?