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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 developing a restaurant menu to comply with the ACA menu labeling rule, calorie information must be disclosed for menu items at chain restaurants with how many or more locations?

    Answer: 20 locations

    The ACA requires calorie labeling for chain restaurants with 20 or more locations doing business under the same name.

  2. A CMC is reformulating a classic beurre blanc to reduce saturated fat. Which substitution would most effectively lower saturated fat while maintaining emulsification?

    Answer: Replace a portion of whole butter with a high-oleic sunflower oil emulsion

    High-oleic sunflower oil is predominantly monounsaturated and can be emulsified into a sauce, reducing saturated fat while preserving the sauce's rich mouthfeel.

  3. The Maillard reaction, critical in menu development for flavor creation, occurs optimally at approximately:

    Answer: 140-165°C (285-330°F)

    The Maillard reaction between amino acids and reducing sugars begins around 140°C and proceeds optimally between 140-165°C, producing complex flavors and brown color.

  4. A tasting menu featuring a progression of flavors should ideally be structured in which sequence?

    Answer: Light and delicate → richer and more complex → sweet

    A well-designed tasting menu builds intensity progressively — starting with delicate flavors that would be overwhelmed by heavier dishes served first.

  5. When designing menus for athletes requiring high energy output, the recommended carbohydrate intake as a percentage of total daily calories is approximately:

    Answer: 55-65%

    Sports nutrition guidelines recommend 55-65% of total calories from carbohydrates for endurance athletes to maintain glycogen stores.

  6. Which allergen, added to the FDA's major food allergen list by FASTER Act (2021), must now be declared on all US food labels?

    Answer: Sesame

    The FASTER Act of 2021 added sesame as the 9th major food allergen in the US, effective January 1, 2023.

  7. A standardized recipe card should include all of the following EXCEPT:

    Answer: The chef's personal tasting notes from development

    Standardized recipe cards document reproducible production data; personal tasting notes from development are not operational information needed for consistent execution.