Ch11 – Handling Customers’ Special Nutrition + Test Bank

Chapter 11: Handling Customers’ Special Nutrition Requests

TEST QUESTIONS

Multiple Choice

1. Which salad would you recommend to someone requesting low-kcalorie choices?
   1. Classic Caesar Salad (Caesar dressing)
   2. Tossed Greens with Mushrooms and Tomatoes (Fat-free vinaigrette)
   3. Chopped Salad with Bacon and Fried Garbanzo Beans (Creamy dressing)
   4. Pasta Salad with Chopped Eggs and Peppers (Creamy dressing)

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.1

1. One ounce of which of the following ingredients has the lowest kcalories?
   1. nuts
   2. cheese
   3. butter
   4. skinless chicken

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.1

1. Which of the following ingredients contain the least amount of saturated fat?
   1. broccoli
   2. sirloin steak
   3. whole milk
   4. olive oil

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.1

1. Which dessert has the most saturated fat?
   1. sorbet
   2. pudding made with nonfat milk
   3. ice cream
   4. meringue cookies

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.1

1. Which dessert has the least amount of sugar?
   1. chocolate cake
   2. frozen yogurt
   3. apple pie
   4. fresh fruit

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.2

1. People who have diabetes need to:
   1. limit foods high in sugar
   2. limit kcalories if obese
   3. exercise regularly
   4. eat good sources of fiber
   5. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.2

1. Which entrée is the lowest in sodium?
   1. broiled lobster (lemon butter)
   2. pasta with marinara (jarred sauce)
   3. breaded chicken Parmesan (frozen breaded chicken)
   4. chili (canned beans)

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.2

1. Which condiment is the lowest in sodium?
   1. soy sauce
   2. garlic salt
   3. mayonnaise
   4. Worcestershire sauce

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.2

1. An unpleasant reaction to food that does not involve the immune system is called a(n):
   1. food allergy
   2. colitis
   3. food intolerance
   4. anaphylaxis

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.3

1. Which of the following foods is NOT one of the foods that accounts for 90 percent of all food allergies?
   1. milk
   2. rice
   3. peanuts
   4. shellfish

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.3

1. Which of the following foods does not contain eggs?
   1. cakes
   2. meatloaf
   3. custard
   4. peanut butter

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.3

1. Which of the following foods is most likely to contain peanuts?
   1. Chinese foods
   2. Indian foods
   3. African foods
   4. All of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.3

1. Which of the following foods must be avoided if you have a shellfish allergy?
   1. flounder
   2. octopus
   3. tilapia
   4. tuna

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.3

1. Which of the following ingredients is allowed on the gluten-free diet?
   1. semolina
   2. cornmeal
   3. rye
   4. malt

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.4

1. Which of the following grains is NOT allowed on the gluten-free diet?
   1. barley
   2. rice
   3. amaranth
   4. quinoa

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.4

1. Staples of the gluten-free diet include:
   1. fresh fruits and vegetables
   2. plain meat, poultry, fish, and legumes
   3. eggs and most milk, yogurt, and cheese
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.4

1. Which food is highest in lactose?
   1. milk
   2. yogurt with active cultures
   3. hard cheese
   4. lactose-free milk

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.5

1. Meat alternatives are fortified with important nutrients for vegetarians, such as:
   1. thiamin
   2. vitamin B₁₂
   3. vitamin C
   4. vitamin A

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.5

1. The best substitute for cow’s milk for vegans would be:
   1. almond milk
   2. rice milk
   3. soy milk with calcium and vitamin D
   4. oat milk

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.5

1. Which of the following is allowed on a vegan diet?
   1. gelatin
   2. beef tallow
   3. lard
   4. flaxseed

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.5

True or False

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

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.1

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

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.1

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

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.2

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

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.2

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

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.4

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

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.5

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

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.5

Essay

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

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.3

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

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.4

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

Difficulty: Medium

Bloom’s: Application

Section Reference: 11.4

1. Discuss five menu planning guidelines for vegetarian/vegan diets.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 11.5