CCC Menu Design and Nutrition 3 — Questions and Answers
Question 1: Under FDA menu labeling rules, restaurants with 20 or more locations must display what information on menus?
- Calorie counts for standard menu items (Correct answer)
- Complete ingredient lists for every dish
- Sodium content in milligrams
- The name of the executive chef
Correct answer: Calorie counts for standard menu items
Federal menu labeling law requires chains with 20 or more locations to post calories for standard items.
Question 2: Which of the following is a complete protein source suitable for a vegetarian entrée?
- Quinoa (Correct answer)
- Brown rice
- Black beans alone
- Almonds
Correct answer: Quinoa
Quinoa contains all nine essential amino acids, making it a complete protein unlike most single plant sources.
Question 3: A guest informs the server of a severe shellfish allergy. What is the kitchen's best course of action?
- Prepare the dish with dedicated clean equipment and verify all ingredients are shellfish-free (Correct answer)
- Simply remove visible shrimp from the finished plate
- Cook the dish in the same fryer used for shrimp since heat destroys allergens
- Offer the dish anyway since a small trace is harmless
Correct answer: Prepare the dish with dedicated clean equipment and verify all ingredients are shellfish-free
Preventing cross-contact requires clean equipment, verified ingredients, and separate preparation, as cooking does not destroy allergens.
Question 4: When sequencing items on a printed menu, the 'sweet spot' where guests' eyes land first on a single-page menu is typically:
- Just above the center of the page (Correct answer)
- The bottom left corner
- The back cover
- The lower right margin
Correct answer: Just above the center of the page
Eye-tracking research shows guests focus first slightly above center on a single-panel menu, making it prime placement for high-margin items.
Question 5: Which vitamin is fat-soluble and therefore best absorbed when the menu item includes some dietary fat?
- Vitamin A (Correct answer)
- Vitamin C
- Vitamin B12
- Folate
Correct answer: Vitamin A
Vitamins A, D, E, and K are fat-soluble, so pairing them with fat improves absorption.
Question 6: A banquet chef must design a plated dinner for guests with celiac disease. Which ingredient must be eliminated or substituted?
- Soy sauce brewed with wheat (Correct answer)
- Cornstarch used as a thickener
- Rice flour in the dessert
- Potato purée
Correct answer: Soy sauce brewed with wheat
Traditional soy sauce contains wheat and therefore gluten, so a tamari or certified gluten-free alternative is required.
Question 7: Cross-utilization in menu planning refers to:
- Using one ingredient across multiple menu items to reduce waste and inventory (Correct answer)
- Serving the same dish at lunch and dinner at different prices
- Sharing kitchen staff between two restaurants
- Combining two cuisines in a single dish
Correct answer: Using one ingredient across multiple menu items to reduce waste and inventory
Cross-utilization means one product appears in several dishes, cutting waste, inventory, and cost.
CCC Menu Design and Nutrition 3
Under FDA menu labeling rules, restaurants with 20 or more locations must display what information on menus?