PCC Menu Planning & Nutrition 2 — Questions and Answers
Question 1: Which macronutrient provides 4 calories per gram and is the body's preferred energy source?
- Fat
- Carbohydrates (Correct answer)
- Protein
- Fiber
Correct answer: Carbohydrates
Carbohydrates provide 4 calories per gram and are the body's primary and preferred fuel source.
Question 2: A client following a FODMAP elimination diet would need to avoid which of the following foods?
- Grilled chicken breast
- White rice
- Garlic and onions (Correct answer)
- Zucchini
Correct answer: Garlic and onions
Garlic and onions are high-FODMAP foods that can trigger digestive symptoms and must be eliminated on a FODMAP diet.
Question 3: When designing a prix fixe menu, a chef should primarily ensure which of the following?
- Every course uses the same protein
- Flavors, textures, and cooking methods progress logically (Correct answer)
- All dishes are from the same cuisine
- Portion sizes are identical across courses
Correct answer: Flavors, textures, and cooking methods progress logically
A prix fixe menu should have cohesive flow with varied flavors, textures, and cooking techniques that build from light to rich.
Question 4: What is the recommended daily sodium intake for a healthy adult according to U.S. dietary guidelines?
- Less than 1,000 mg
- Less than 2,300 mg (Correct answer)
- Less than 3,500 mg
- Less than 4,700 mg
Correct answer: Less than 2,300 mg
The U.S. Dietary Guidelines recommend limiting sodium to less than 2,300 mg per day for healthy adults.
Question 5: A chef preparing a menu for a client with celiac disease must be aware that gluten is found in which combination?
- Corn, rice, and oats
- Wheat, rye, and barley (Correct answer)
- Millet, sorghum, and teff
- Buckwheat, amaranth, and quinoa
Correct answer: Wheat, rye, and barley
Wheat, rye, and barley all contain gluten and must be strictly avoided by individuals with celiac disease.
Question 6: In menu writing, what does 'farm-to-table' primarily communicate to guests?
- The food is organic and pesticide-free
- Ingredients are locally sourced with minimal supply chain steps (Correct answer)
- All produce is grown on-site
- The chef personally selects items at auction
Correct answer: Ingredients are locally sourced with minimal supply chain steps
Farm-to-table signifies that ingredients are sourced locally and directly, reducing the distance and steps from producer to plate.
Question 7: Which vitamin is synthesized by the body when skin is exposed to sunlight and is critical for calcium absorption?
- Vitamin A
- Vitamin C
- Vitamin D (Correct answer)
- Vitamin K
Correct answer: Vitamin D
Vitamin D is produced by the skin upon UV exposure and is essential for regulating calcium absorption and bone health.
PCC Menu Planning & Nutrition 2
Which macronutrient provides 4 calories per gram and is the body's preferred energy source?