CSC Nutrition & Dietary Requirements Flashcards
6 cards from real CSC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CSC Nutrition & Dietary Requirements flashcards as text
What is the purpose of blanching vegetables before freezing them?
Answer: To inactivate enzymes that cause deterioration during storage
Blanching briefly in boiling water inactivates enzymes that would otherwise cause color, texture, and nutrient loss during frozen storage.
Which dietary pattern is most consistently associated with reduced heart disease risk and endorsed by US health authorities?
Answer: Mediterranean diet
The Mediterranean diet, rich in fruits, vegetables, whole grains, olive oil, and fish, is consistently linked to reduced cardiovascular disease risk.
What is 'umami' and in which foods is it naturally found?
Answer: A savory taste found in foods like mushrooms, aged cheese, and soy sauce
Umami is the fifth basic taste, described as savory or meaty, and is found in foods high in glutamate such as mushrooms, Parmesan, soy sauce, and tomatoes.
What percentage of daily calories should come from fat according to US dietary guidelines?
Answer: 20–35%
US dietary guidelines recommend that fat comprise 20–35% of total daily calories, emphasizing unsaturated fats over saturated fats.
What is a 'superfood' in US culinary and nutrition contexts?
Answer: A marketing term for foods perceived to have exceptional nutritional benefits
'Superfood' is not an FDA-regulated term but a popular marketing label applied to foods perceived to have exceptional nutritional value, such as blueberries and kale.
When accommodating a guest with lactose intolerance, which ingredient must the sous chef substitute or remove?
Answer: Heavy cream
Heavy cream is a dairy product containing lactose and must be replaced with a lactose-free alternative for guests with lactose intolerance.