Nutrition and Menu Planning – MCQs – Culinary Arts

50 Score: 0 Attempted: 0/50 Subscribe
1. What is the primary goal of menu planning in culinary arts?





2. Which nutrient is the body’s primary source of energy?





3. What does RDA stand for in nutrition?





4. Which vitamin is essential for vision and skin health?





5. Which mineral is crucial for healthy bones and teeth?





6. A well-balanced menu should include:





7. What is the purpose of a cycle menu?





8. Which vitamin is primarily obtained from sunlight exposure?





9. Dietary fiber is important for:





10. Which nutrient is most calorie-dense per gram?





11. Which type of menu offers separate pricing for each item?





12. Protein is essential for:





13. The “MyPlate” dietary guideline emphasizes:





14. A menu designed for hospital patients is often called a:





15. Which vitamin helps with blood clotting?





16. In menu planning, “portion control” helps to:





17. Iron is important for:





18. What is the main purpose of a standardized recipe?





19. Which nutrient should athletes prioritize for muscle recovery?





20. What does “low glycemic index” food mean?





21. Which factor is most important in planning a school menu?





22. Omega-3 fatty acids are mainly found in:





23. A lacto-vegetarian diet includes:





24. Which vitamin deficiency causes scurvy?





25. A balanced menu should consider:





26. What is the primary function of water in the diet?





27. Which type of menu offers a set price for a complete meal?





28. Excess sodium in the diet can lead to:





29. Which is a micronutrient?





30. In menu planning, seasonality affects:





31. Which factor should be considered for therapeutic menu planning?





32. The main source of dietary cholesterol is:





33. Menu engineering focuses on:





34. What is the recommended daily intake of dietary fiber for adults?





35. Which vitamin helps the body absorb calcium?





36. A vegan menu excludes:





37. Which factor directly influences menu pricing?





38. Antioxidants in food help:





39. The main function of carbohydrates is to:





40. Which is an example of a complete protein source?





41. A “static menu” is:





42. Why is menu labeling important in restaurants?





43. What is the primary function of dietary fats?





44. Which cooking method best preserves vitamins in vegetables?





45. A gluten-free menu avoids:





46. Which vitamin deficiency causes rickets?





47. Menu planning for elderly clients should emphasize:





48. Which factor improves customer satisfaction in menu planning?





49. Sodium restriction is often recommended for patients with:





50. The ultimate purpose of nutrition and menu planning in culinary arts is:





 Core Culinary Subjects

  1. Introduction to Culinary Arts – MCQs – Culinary Arts

  2. Food Preparation & Cooking Techniques – MCQs – Culinary Arts

  3. Knife Skills and Safety – MCQs – Culinary Arts

  4. Culinary Terminology – MCQs – Culinary Arts

  5. Garde Manger (Cold Kitchen) – MCQs – Culinary Arts

  6. Soups, Stocks & Sauces – MCQs – Culinary Arts

  7. Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts

  8. Vegetable & Starch Cookery – MCQs – Culinary Arts

  9. Baking & Pastry Arts – MCQs – Culinary Arts

  10. International Cuisine – MCQs – Culinary Arts

  11. Regional/Local Cuisine – MCQs – Culinary Arts

  12. Modernist/Contemporary Cuisine – MCQs – Culinary Arts

 Baking and Pastry Specialization

  1. Fundamentals of Baking – MCQs – Culinary Arts

  2. Pastry Techniques – MCQs – Culinary Arts

  3. Bread Making & Artisan Breads – MCQs – Culinary Arts

  4. Cake Decorating – MCQs – Culinary Arts

  5. Chocolate and Confectionery Arts – MCQs – Culinary Arts

  6. Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

  1. Menu Planning and Design – MCQs – Culinary Arts

  2. Food Costing and Control – MCQs – Culinary Arts

  3. Inventory & Purchasing Management – MCQs – Culinary Arts

  4. Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts

  5. Restaurant & Kitchen Operations – MCQs – Culinary Arts

  6. Hospitality and Customer Service – MCQs – Culinary Arts

  7. Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts

  8. Bar and Beverage Management – MCQs – Culinary Arts

 Business & Management in Culinary

  1. Culinary Entrepreneurship – MCQs – Culinary Arts

  2. Hospitality Management – MCQs – Culinary Arts

  3. Catering and Event Planning – MCQs – Culinary Arts

  4. Marketing for Food & Hospitality – MCQs – Culinary Arts

  5. Human Resources in Hospitality – MCQs – Culinary Arts

  6. Financial Management for Culinary Professionals – MCQs – Culinary Arts

 Nutrition and Health

  1. Nutrition and Menu Planning – MCQs – Culinary Arts

  2. Dietary and Special Needs Cooking – MCQs – Culinary Arts

  3. Food Allergies and Intolerances – MCQs – Culinary Arts

  4. Sustainable Cooking Practices – MCQs – Culinary Arts

 Other Essential Courses

  1. Culinary Math – MCQs – Culinary Arts

  2. Food Science and Technology – MCQs – Culinary Arts

  3. Culinary History and Culture – MCQs – Culinary Arts

  4. Internship / Industry Placement – MCQs – Culinary Arts

  5. Capstone Project or Culinary Portfolio – MCQs – Culinary Arts