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Menu Development & Nutritional Analysis Flashcards

7 cards from real CMC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Menu Development & Nutritional Analysis flashcards as text

  1. When designing a menu for a patient with chronic kidney disease (CKD), which nutrient requires the strictest limitation?

    Answer: Phosphorus

    CKD patients must strictly limit phosphorus because impaired kidneys cannot adequately excrete it, leading to dangerous hyperphosphatemia.

  2. A chef is creating a prix fixe menu and wants to balance food costs at 28%. If the tasting menu sells for $120, what is the maximum allowable food cost per cover?

    Answer: $33.60

    28% of $120 = $33.60, which is the maximum food cost per cover to maintain the target cost percentage.

  3. Which menu engineering quadrant describes items with high profitability but low popularity?

    Answer: Puzzles

    Puzzles (also called Challenges) have high contribution margins but low sales volume, suggesting they may need repositioning or promotion.

  4. When calculating the Dietary Reference Intake (DRI) for protein, the standard recommendation for healthy sedentary adults is approximately:

    Answer: 0.8 g/kg body weight

    The RDA for protein is 0.8 g/kg of body weight per day for healthy, sedentary adults.

  5. A seasonal menu strategy that sources ingredients at their peak availability primarily benefits which aspect of menu development?

    Answer: Maximizes flavor quality while reducing ingredient cost

    Peak-season ingredients offer superior flavor and are typically less expensive due to abundant supply, directly improving both quality and food cost.

  6. Which cooking method retains the most water-soluble vitamins (B vitamins and vitamin C) in vegetables?

    Answer: Pressure steaming

    Pressure steaming uses minimal water contact and shorter cook times, best preserving water-soluble vitamins that leach into boiling water.

  7. A HACCP-based menu development approach would require a chef to identify Critical Control Points (CCPs) primarily to:

    Answer: Prevent, eliminate, or reduce food safety hazards to acceptable levels

    CCPs are steps in the food production process where control can be applied to prevent or eliminate food safety hazards.