Nutrition Labeling Training Quiz

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  • 1/10 Questions

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

    • True
    • False
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About This Quiz

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!

Nutrition Labeling Training Quiz - Quiz

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  • 2. 

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

    • True

    • False

    Correct Answer
    A. False
    Explanation
    If any substitutions are made, the nutrition information could be effected and can no longer be posted.

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  • 3. 

    4 oz is always equivalent to ½ cup.  

    • True

    • False

    Correct Answer
    A. False
    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.

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  • 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

    Correct Answer
    A. Clean, peel and dice carrots and then, weigh carrots on scale
    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.

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  • 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

    Correct Answer(s)
    A. We have made a commitment to our coworkers, client and customers.
    A. To generate consistency in taste, texture and presentation each time the recipe is prepared
    A. In order to maintain the integrity of the nutrition information provided to our customers
    A. To allow our guests to make informed decisions on their food choices
    Explanation
    By following recipes, we can ensure the information posted is accurate and recipes will be consistent.

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  • 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

    Correct Answer(s)
    A. Measuring spoons
    A. Measuring cups
    A. Scale
    A. Serving utensils such as scoops, spoodles and labels with measures corresponding to serving sizes
    Explanation
    All of these items are essential to ensuring the nutrition information posted is accurate.

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  • 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

    Correct Answer
    A. Notify the chef and manager and take the nutrition information down for the day.
    Explanation
    If a recipe is changed for any reason including substitution of ingredients, the nutrition information can no longer be posted.

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  • 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

    Correct Answer(s)
    A. Commit to what we purchase
    A. Commit to how we cook
    A. Commit to our customers that the information we provide is accurate
    Explanation
    By posting nutrition information, recipes must be followed exactly from purchasing and measuring ingredients to how the recipe is prepared and portioned out.

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  • 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.

    Correct Answer(s)
    A. Balance Icon recipe database.
    A. Web-based application that gives managers access to a centralized database for menu planning, nutritional analysis and costing.
    A. Program that provides nutritional analysis for menu items including calories, fat, saturated fat, carbohydrates, protein, fiber, and other essentials.
    A. Nutrition signage program.
    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.

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  • 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

    Correct Answer(s)
    A. Tangy
    A. Better for you
    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).

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  • Current Version
  • May 02, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Sep 19, 2011
    Quiz Created by
    JMIMSRD
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