Menu Planning & Nutrition Flashcards

What are the three main macronutrients and their primary energy values per gram?

Answer: Protein (4 kcal/g), fat (9 kcal/g), carbohydrate (4 kcal/g)

The three macronutrients are protein (4 kcal/g), fat (9 kcal/g), and carbohydrates (4 kcal/g), forming the caloric backbone of any diet.

What labelling information is required on prepackaged foods under the Canadian Food Inspection Agency (CFIA) regulations?

Answer: Nutrition Facts table, ingredient list, allergen declaration, net quantity, and dealer information

Canadian law requires prepackaged foods to display a Nutrition Facts table, ingredient list in descending order by weight, allergen declarations, net quantity, and dealer information.

What is the difference between a 'fixed menu' and an 'à la carte menu'?

Answer: A fixed menu offers pre-set courses at a set price; à la carte lists each item individually with its own price

A fixed menu offers a pre-determined set of courses at one price, while an à la carte menu prices each individual dish separately, allowing guests to build their own meal.

Which of the following is considered a 'priority food allergen' under Canadian food labelling law?

Answer: Peanuts

Peanuts are one of Canada's 14 priority allergens (including tree nuts, milk, eggs, wheat, soy, fish, shellfish, sesame, mustard, sulphites, and more) that must be clearly declared on food labels.

What is 'plate cost' in menu engineering?

Answer: The total cost of all ingredients required to produce one serving of a specific menu item

Plate cost (or portion cost) is the total ingredient cost to produce one complete serving of a menu item, used to set menu prices and calculate food cost percentage.

What does 'menu engineering' analyze to help operators maximize profitability?

Answer: The relationship between an item's profitability and its popularity, classifying items as Stars, Plowhorses, Puzzles, or Dogs

Menu engineering plots each item's profitability against its popularity, classifying items into four quadrants to guide decisions on pricing, placement, and promotion.