CCC Menu Design and Nutrition 2 — Questions and Answers
Question 1: A chef is designing a cycle menu for a corporate dining facility. What is the primary advantage of a cycle menu over a static menu?
- It reduces menu fatigue while simplifying purchasing and production forecasting (Correct answer)
- It eliminates the need for standardized recipes
- It allows unlimited daily specials without planning
- It guarantees lower food cost than any other menu type
Correct answer: It reduces menu fatigue while simplifying purchasing and production forecasting
Cycle menus rotate offerings on a set schedule, keeping variety for repeat guests while making forecasting and purchasing predictable.
Question 2: When calculating the menu price of an item using the food cost percentage method, a dish costing $3.50 with a target food cost of 28% should be priced at approximately:
- $12.50 (Correct answer)
- $9.80
- $14.00
- $7.00
Correct answer: $12.50
Selling price equals food cost divided by target food cost percentage: $3.50 ÷ 0.28 = $12.50.
Question 3: According to the Dietary Guidelines for Americans, saturated fat should be limited to what portion of total daily calories?
- Less than 10% (Correct answer)
- Less than 30%
- Less than 20%
- Less than 5%
Correct answer: Less than 10%
The Dietary Guidelines recommend keeping saturated fat below 10% of total daily calories.
Question 4: A menu item description reads 'fresh Maine lobster' but the kitchen uses frozen Canadian lobster. This is an example of:
- Truth-in-menu violation (Correct answer)
- Acceptable culinary license
- Menu psychology
- Cross-utilization
Correct answer: Truth-in-menu violation
Misrepresenting origin or freshness on a menu violates truth-in-menu standards and can carry legal consequences.
Question 5: Which macronutrient provides 9 calories per gram, more than double that of protein or carbohydrates?
- Fat (Correct answer)
- Alcohol
- Fiber
- Protein
Correct answer: Fat
Fat yields 9 calories per gram, while protein and carbohydrates each provide 4 calories per gram.
Question 6: In menu engineering, an item with high popularity but low contribution margin is classified as a:
- Plowhorse (Correct answer)
- Star
- Dog
- Puzzle
Correct answer: Plowhorse
Plowhorses sell well but earn little per sale, so chefs often reprice or re-engineer them to improve margin.
Question 7: A chef wants to reduce sodium in a soup without sacrificing flavor. Which technique is most effective?
- Boost flavor with acid, fresh herbs, and umami-rich ingredients (Correct answer)
- Replace all salt with double the amount of sugar
- Add more butter to mask the flavor loss
- Use only canned stock bases
Correct answer: Boost flavor with acid, fresh herbs, and umami-rich ingredients
Acids, herbs, spices, and umami ingredients like mushrooms or tomatoes enhance perceived flavor, allowing less salt.
CCC Menu Design and Nutrition 2
A chef is designing a cycle menu for a corporate dining facility.
What is the primary advantage of a cycle menu over a static menu?