Nutrition Labeling Training Quiz

1. Food items labeled with nutrition information and claims subject to federal labeling laws.

True

False

Food items labeled with nutrition information and claims are subject to federal labeling laws. This means that the information and claims provided on the food labels must meet certain standards and regulations set by the government. These laws ensure that consumers have access to accurate and reliable information about the nutritional content and claims of the food they are purchasing. Therefore, it is true that food items labeled with nutrition information and claims are subject to federal labeling laws.

Explanation

Food items labeled with nutrition information and claims are subject to federal labeling laws. This means that the information and claims provided on the food labels must meet certain standards and regulations set by the government. These laws ensure that consumers have access to accurate and reliable information about the nutritional content and claims of the food they are purchasing. Therefore, it is true that food items labeled with nutrition information and claims are subject to federal labeling laws.

2. Nutrition information can be posted if turkey breast is substituted for chicken breast in the recipe.

True

False

If any substitutions are made, the nutrition information could be effected and can no longer be posted.

Explanation

If any substitutions are made, the nutrition information could be effected and can no longer be posted.

3. 4 oz is always equivalent to ½ cup.

True

False

If an ingredient calls for a weight, the ingredient should be weighed. If an ingredient calls for a measurement, the ingredient should be measured.

The picture on the right is ½ cup.
The picture on the left is 4 oz of lettuce.

Explanation

If an ingredient calls for a weight, the ingredient should be weighed. If an ingredient calls for a measurement, the ingredient should be measured.

The picture on the right is ½ cup.
The picture on the left is 4 oz of lettuce.

4. If a recipe lists 4 oz of diced carrots in the ingredients, which of the following steps will result in a recipe that most accurately matches the nutrition information on the recipe?

Weigh carrots on a scale and then, clean, peel and dice carrots

Clean, peel and dice carrots and then, weigh carrots on scale

Use a Number 8 scoop to measure pre-diced carrots

Clean, peel and dice carrots and then, measure carrots in a ½ cup measuring cup

If a recipe calls for 4 oz of diced carrots, the carrots should be already cleaned, peeled, and diced then weigh 4 oz for the recipe.

Explanation

If a recipe calls for 4 oz of diced carrots, the carrots should be already cleaned, peeled, and diced then weigh 4 oz for the recipe.

5. Why must recipes be followed exactly? (Select all that apply)

We have made a commitment to our coworkers, client and customers.

To generate consistency in taste, texture and presentation each time the recipe is prepared

In order to maintain the integrity of the nutrition information provided to our customers

To allow our guests to make informed decisions on their food choices

By following recipes, we can ensure the information posted is accurate and recipes will be consistent.

Explanation

By following recipes, we can ensure the information posted is accurate and recipes will be consistent.

Submit

6. What small wares make it easier to provide our customer with accurate nutrition information? (Select all that apply)

Measuring spoons

Measuring cups

Scale

Serving utensils such as scoops, spoodles and labels with measures corresponding to serving sizes

All of these items are essential to ensuring the nutrition information posted is accurate.

Explanation

All of these items are essential to ensuring the nutrition information posted is accurate.

Submit

7. If a recipe calls for low fat sour cream and you only have regular sour cream, what should you do?

Change the nutrition information on the sign to reflect the new ingredient

Use less of the regular sour cream

Notify the chef and manager and take the nutrition information down for the day.

Add a little skim milk to reduce the fat content of the regular sour cream

If a recipe is changed for any reason including substitution of ingredients, the nutrition information can no longer be posted.

Explanation

If a recipe is changed for any reason including substitution of ingredients, the nutrition information can no longer be posted.

8. By posting nutrition information, we: (Select all that apply)

Commit to what we purchase

Commit to how we cook

Commit to our customers that the information we provide is accurate

By posting nutrition information, recipes must be followed exactly from purchasing and measuring ingredients to how the recipe is prepared and portioned out.

Explanation

By posting nutrition information, recipes must be followed exactly from purchasing and measuring ingredients to how the recipe is prepared and portioned out.

Submit

9. Webtrition is (Select all that apply)

Balance Icon recipe database.

Web-based application that gives managers access to a centralized database for menu planning, nutritional analysis and costing.

Program that provides nutritional analysis for menu items including calories, fat, saturated fat, carbohydrates, protein, fiber, and other essentials.

Nutrition signage program.

Webtrition is a web-based application that encompasses a variety of recipes including Balance FIT recipes, Core 4 promotion recipes, Martin Yan recipes, etc. Although it does provide nutrition information and produces signs, it also provides costing, menu planning, and production records.

Explanation

Webtrition is a web-based application that encompasses a variety of recipes including Balance FIT recipes, Core 4 promotion recipes, Martin Yan recipes, etc. Although it does provide nutrition information and produces signs, it also provides costing, menu planning, and production records.

Submit

10. Which of the following words can be used to describe a chicken salad on a menu? (Select all that apply)

Low fat

Tangy

Healthy

Better for you

Words such as “low fat”, “good source”, “free”, “reduced” and “healthy” are considered claims on a food product that directly or by implication characterizes the level of a nutrient in the food, while tangy and better-for-you are not considered nutrient content claims. Food labeled with a nutrient content claim must comply with definitions and declaration requirements as defined by the Food and Drug Administration (FDA).

Explanation

Words such as “low fat”, “good source”, “free”, “reduced” and “healthy” are considered claims on a food product that directly or by implication characterizes the level of a nutrient in the food, while tangy and better-for-you are not considered nutrient content claims. Food labeled with a nutrient content claim must comply with definitions and declaration requirements as defined by the Food and Drug Administration (FDA).

Submit