CCC Applied Culinary Nutrition 3

Question 1

Under FDA menu labeling rules, restaurants with 20 or more locations must display which information on menus?

Accepted Answer

Calorie counts for standard menu items

Answer

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?

Accepted Answer

Mustard

Answer

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?

Accepted Answer

Rice and black beans

Answer

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?

Accepted Answer

Vitamin B12

Answer

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?

Accepted Answer

Garlic

Answer

Garlic is high in fructans, a FODMAP that can trigger digestive symptoms in sensitive guests.

CCC Practice Test