Deck 11: Handling Customers Special Nutrition Requests

Question 1

Which salad would you recommend to someone requesting low-kcalorie choices?

A) Classic Caesar Salad (Caesar dressing)
B) Tossed Greens with Mushrooms and Tomatoes (Fat-free vinaigrette)
C) Chopped Salad with Bacon and Fried Garbanzo Beans (Creamy dressing)
D) Pasta Salad with Chopped Eggs and Peppers (Creamy dressing)

Answer 1

B

Question 2

One ounce of which of the following ingredients has the lowest kcalories?

A) nuts
B) cheese
C) butter
D) skinless chicken

Answer 2

D

Question 3

Which of the following ingredients contain the least amount of saturated fat?

A) broccoli
B) sirloin steak
C) whole milk
D) olive oil

Answer 3

A

Question 4

Which dessert has the most saturated fat?

A) sorbet
B) pudding made with nonfat milk
C) ice cream
D) meringue cookies

Question 5

Which dessert has the least amount of sugar?

A) chocolate cake
B) frozen yogurt
C) apple pie
D) fresh fruit

Question 6

People who have diabetes need to:

A) limit foods high in sugar
B) limit kcalories if obese
C) exercise regularly
D) eat good sources of fiber
E) all of the above

Question 7

Which entrée is the lowest in sodium?

A) broiled lobster (lemon butter)
B) pasta with marinara (jarred sauce)
C) breaded chicken Parmesan (frozen breaded chicken)
D) chili (canned beans)

Question 8

Which condiment is the lowest in sodium?

A) soy sauce
B) garlic salt
C) mayonnaise
D) Worcestershire sauce

Question 9

Which of the following foods is NOT one of the foods that accounts for 90 percent of all food allergies?

A) milk
B) rice
C) peanuts
D) shellfish

Question 10

Which of the following foods does not contain eggs?

A) cakes
B) meatloaf
C) custard
D) peanut butter

Question 11

Which of the following foods is most likely to contain peanuts?

A) Chinese foods
B) Indian foods
C) African foods
D) All of the above

Question 12

Which of the following foods must be avoided if you have a shellfish allergy?

A) flounder
B) octopus
C) tilapia
D) tuna

Question 13

Which of the following ingredients is allowed on the gluten-free diet?

A) semolina
B) cornmeal
C) rye
D) malt

Question 14

Which of the following grains is NOT allowed on the gluten-free diet?

A) barley
B) rice
C) amaranth
D) quinoa

Question 15

Staples of the gluten-free diet include:

A) fresh fruits and vegetables
B) plain meat, poultry, fish, and legumes
C) eggs and most milk, yogurt, and cheese
D) all of the above

Question 16

Which food is highest in lactose?

A) milk
B) yogurt with active cultures
C) hard cheese
D) lactose-free milk

Question 17

Meat alternatives are fortified with important nutrients for vegetarians, such as:

A) thiamin
B) vitamin B₁₂
C) vitamin C
D) vitamin A

Question 18

The best substitute for cow's milk for vegans would be:

A) almond milk
B) rice milk
C) soy milk with calcium and vitamin D
D) oat milk

Question 19

Which of the following is allowed on a vegan diet?

A) gelatin
B) beef tallow
C) lard
D) flaxseed

Question 20

A good choice for a low-calorie diet would be a croissant.

Question 21

Avoid processed meats, such as regular bacon, bologna, and hot dogs, for a customer who wants foods with low saturated fat.

Question 22

Treatment for diabetes includes eating a high-carbohydrate, low-fat diet.

Question 23

The major source of sodium in the diet is salt, which is high in many restaurant and processed foods.

Question 24

Gluten-free flours lack the structure of gluten, so they need stabilizers such as xanthan gum.

Question 25

A number of individuals with lactose intolerance can drink small amounts of milk with meals.

Question 26

Vegan diets can be used for individuals during all stages of the life cycle.

Question 27

Briefly describe the steps you should take as a chef or foodservice professional to create a food allergy management plan in your restaurant.

Question 28

Discuss five ways to avoid cross-contact of gluten with gluten-free foods in the kitchen and/or dining room of a restaurant.

Question 29

Write up a lunch menu to include an entrée, side dish, and one beverage for a gluten-free diet.

Question 30

Discuss five menu planning guidelines for vegetarian/vegan diets.