CCC Menu Design and Nutrition 3

Question 1

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

Accepted Answer

Calorie counts for standard menu items

Answer

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?

Accepted Answer

Quinoa

Answer

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?

Accepted Answer

Prepare the dish with dedicated clean equipment and verify all ingredients are shellfish-free

Answer

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:

Accepted Answer

Just above the center of the page

Answer

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?

Accepted Answer

Vitamin A

Answer

Vitamins A, D, E, and K are fat-soluble, so pairing them with fat improves absorption.

CCC Practice Test