CMC Menu Development & Nutritional Analysis 2

Question 1

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

Accepted Answer

Phosphorus

Answer

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

Question 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?

Accepted Answer

$33.60

Answer

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

Question 3

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

Accepted Answer

Puzzles

Answer

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

Question 4

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

Accepted Answer

0.8 g/kg body weight

Answer

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

Question 5

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

Accepted Answer

Maximizes flavor quality while reducing ingredient cost

Answer

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

(CMC) Certified Master Chef Practice Test

(CMC) Certified Master Chef Practice Test

CMC Menu Development & Nutritional Analysis 2