Nutrition Labeling Training Quiz

10 Questions | Total Attempts: 2434

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Nutrition Quizzes & Trivia

Most food packaging companies are required to label the foods and contents of a mixture so that when someone goes to purchase it they may not get something that would affect their health. There are some rules that should be followed when it comes to labeling. How well did you understand the labeling training quiz? Take this test and find out!


Questions and Answers
  • 1. 
    Nutrition information can be posted if turkey breast is substituted for chicken breast in the recipe.  
    • A. 

      True

    • B. 

      False

  • 2. 
    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?  
    • A. 

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

    • B. 

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

    • C. 

      Use a Number 8 scoop to measure pre-diced carrots

    • D. 

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

  • 3. 
    4 oz is always equivalent to ½ cup.  
    • A. 

      True

    • B. 

      False

  • 4. 
    Which of the following words can be used to describe a chicken salad on a menu? (Select all that apply)  
    • A. 

      Low fat

    • B. 

      Tangy

    • C. 

      Healthy

    • D. 

      Better for you

  • 5. 
    Webtrition is (Select all that apply)
    • A. 

      Balance Icon recipe database.

    • B. 

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

    • C. 

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

    • D. 

      Nutrition signage program.

  • 6. 
    By posting nutrition information, we: (Select all that apply)
    • A. 

      Commit to what we purchase

    • B. 

      Commit to how we cook

    • C. 

      Commit to our customers that the information we provide is accurate

  • 7. 
    What small wares make it easier to provide our customer with accurate nutrition information? (Select all that apply)  
    • A. 

      Measuring spoons

    • B. 

      Measuring cups

    • C. 

      Scale

    • D. 

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

  • 8. 
    Food items labeled with nutrition information and claims subject to federal labeling laws.  
    • A. 

      True

    • B. 

      False

  • 9. 
    Why must recipes be followed exactly? (Select all that apply)  
    • A. 

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

    • B. 

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

    • C. 

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

    • D. 

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

  • 10. 
     If a recipe calls for low fat sour cream and you only have regular sour cream, what should you do?
    • A. 

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

    • B. 

      Use less of the regular sour cream

    • C. 

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

    • D. 

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

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