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

Toasted sunflower seeds are an excellent substitute for pine nuts in pesto for guests with tree nut allergies. Walnuts and almonds are both tree nuts, which must be avoided. While peanuts are legumes, they are also a major allergen and would not be a universally safe substitute.

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

Spelt is a species of wheat and contains gluten, making it unsafe for individuals with celiac disease. Quinoa and buckwheat are naturally gluten-free seeds often used as grain substitutes. Oats are naturally gluten-free but can be cross-contaminated; therefore, only oats specifically certified as gluten-free are considered safe.

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

First, calculate the total revenue needed from the bottle to achieve a 25% beverage cost: $12.00 (cost) / 0.25 (cost %) = $48.00 (total selling price). Next, divide the total selling price by the number of glasses per bottle: $48.00 / 4 glasses = $12.00 per glass.

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

A full-bodied red wine with high tannins, such as a Cabernet Sauvignon or Syrah, is a classic pairing for rich, fatty meats like braised short ribs. The fat and protein in the meat soften the astringency of the tannins, while the wine's robust structure stands up to the dish's richness, creating a balanced and enhanced dining experience.

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

The FDA defines the nutrient content claim 'low-calorie' as a food containing 40 calories or less per reference amount customarily consumed (RACC). For meals and main dishes, the standard is 120 calories or less per 100 grams.

CEC - Certified Executive Chef Practice Test

CEC - Certified Executive Chef Practice Test

Free CEC Nutrition and Beverage Management Questions and Answers