CCC Menu Design and Nutrition 2

Question 1

A chef is designing a cycle menu for a corporate dining facility. What is the primary advantage of a cycle menu over a static menu?

Accepted Answer

It reduces menu fatigue while simplifying purchasing and production forecasting

Answer

It eliminates the need for standardized recipes

Answer

It allows unlimited daily specials without planning

Answer

It guarantees lower food cost than any other menu type

Question 2

When calculating the menu price of an item using the food cost percentage method, a dish costing $3.50 with a target food cost of 28% should be priced at approximately:

Accepted Answer

$12.50

Answer

$9.80

Answer

$14.00

Answer

$7.00

Question 3

According to the Dietary Guidelines for Americans, saturated fat should be limited to what portion of total daily calories?

Accepted Answer

Less than 10%

Answer

Less than 30%

Answer

Less than 20%

Answer

Less than 5%

Question 4

A menu item description reads 'fresh Maine lobster' but the kitchen uses frozen Canadian lobster. This is an example of:

Accepted Answer

Truth-in-menu violation

Answer

Acceptable culinary license

Answer

Menu psychology

Answer

Cross-utilization

Question 5

Which macronutrient provides 9 calories per gram, more than double that of protein or carbohydrates?

Accepted Answer

Fat

Answer

Alcohol

Answer

Fiber

Answer

Protein

Question 6

In menu engineering, an item with high popularity but low contribution margin is classified as a:

Accepted Answer

Plowhorse

Answer

Star

Answer

Dog

Answer

Puzzle

Question 7

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

Accepted Answer

Boost flavor with acid, fresh herbs, and umami-rich ingredients

Answer

Replace all salt with double the amount of sugar

Answer

Add more butter to mask the flavor loss

Answer

Use only canned stock bases