Applied Culinary Nutrition Flashcards

Under FDA menu labeling rules, restaurants with 20 or more locations must display which information on menus?

Answer: Calorie counts for standard menu items

Federal menu labeling requires calorie declarations for standard items at chains with 20 or more locations.

Which of the following is NOT one of the nine major food allergens recognized under U.S. federal labeling law?

Answer: Mustard

The nine U.S. major allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame; mustard is not included.

A chef designing a vegan entrée wants to provide a complete protein. Which pairing achieves this?

Answer: Rice and black beans

Grains and legumes supply complementary amino acids that together form a complete protein.

Which nutrient is most likely to be deficient in a strictly vegan diet unless fortified foods or supplements are used?

Answer: Vitamin B12

Vitamin B12 occurs naturally only in animal-derived foods, so vegans need fortified products or supplements.

A guest requests a low-FODMAP dish. Which ingredient should the chef eliminate from the recipe?

Answer: Garlic

Garlic is high in fructans, a FODMAP that can trigger digestive symptoms in sensitive guests.

When accommodating a guest with a tree nut allergy, which of the following ingredients is still safe to serve?

Answer: Nutmeg

Despite its name, nutmeg is a seed spice, not a tree nut, and is safe for tree nut allergies.

What is the primary purpose of a dedicated allergen preparation zone in a professional kitchen?

Answer: Preventing cross-contact between allergens and allergen-free dishes

Separate zones, tools, and surfaces prevent trace allergen transfer to dishes for allergic guests.