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

Cycle menus rotate offerings on a set schedule, keeping variety for repeat guests while making forecasting and purchasing predictable.

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

Selling price equals food cost divided by target food cost percentage: $3.50 ÷ 0.28 = $12.50.

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

The Dietary Guidelines recommend keeping saturated fat below 10% of total daily calories.

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

Misrepresenting origin or freshness on a menu violates truth-in-menu standards and can carry legal consequences.

Question 5

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

Accepted Answer

Fat

Answer

Fat yields 9 calories per gram, while protein and carbohydrates each provide 4 calories per gram.

CCC Practice Test

CCC Practice Test

CCC Menu Design and Nutrition 2