FREE CEC Nutrition and Beverage Management Questions and Answers

Question 1

An Executive Chef is creating a new menu item featuring a pesto sauce.
The traditional recipe uses pine nuts.
To accommodate guests with tree nut allergies while maintaining a similar texture and richness, which of the following would be the most suitable substitute?

Accepted Answer

Toasted sunflower seeds

Answer

Finely chopped walnuts

Answer

Crushed peanuts

Answer

Roasted almonds

Question 2

When developing a gluten-free menu for guests with celiac disease, which of the following grain-based products is unsafe for consumption?

Accepted Answer

Spelt

Answer

Quinoa

Answer

Buckwheat

Answer

Certified Gluten-Free Oats

Question 3

An Executive Chef is analyzing the beverage program's profitability. A 750ml bottle of wine is purchased for $12.00. If the target beverage cost percentage for this wine is 25%, what should the selling price be for a single 6-ounce glass, assuming a standard yield of four glasses per bottle?

Accepted Answer

$12.00

Answer

$9.60

Answer

$15.00

Answer

$11.80

Question 4

An Executive Chef is featuring a rich, fatty, and savory braised beef short rib dish. To create a classic and complementary pairing, which characteristics are most important to seek in a red wine?

Accepted Answer

High tannins and full body

Answer

Low acidity and light body

Answer

Pronounced sweetness and low alcohol

Answer

Crisp minerality and high effervescence

Question 5

According to the U.S. Food and Drug Administration (FDA) menu labeling regulations, for a menu item to be labeled as 'low-calorie,' it must contain no more than how many calories per serving?

Accepted Answer

40 calories

Answer

100 calories

Answer

140 calories

Answer

20 calories

Question 6

Which of the following represents the most critical and ideal conditions for the long-term cellaring and aging of fine wines?

Accepted Answer

A dark location with a stable temperature between 50-59°F (10-15°C) and moderate humidity

Answer

A brightly lit room with a constant temperature of 70°F (21°C)

Answer

A dry basement with bottles stored upright to keep the labels pristine

Answer

A standard refrigerator at 40°F (4°C) with low humidity

An Executive Chef is creating a new menu item featuring a pesto sauce.The traditional recipe uses pine nuts.To accommodate guests with tree nut allergies while maintaining a similar texture and richness, which of the following would be the most suitable substitute?

An Executive Chef is creating a new menu item featuring a pesto sauce.
The traditional recipe uses pine nuts.
To accommodate guests with tree nut allergies while maintaining a similar texture and richness, which of the following would be the most suitable substitute?