Dietary Requirements & Special Menus Flashcards
7 cards from real CRM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Dietary Requirements & Special Menus flashcards as text
A guest informs the server they have a tree nut allergy. Which of the following kitchen practices best prevents cross-contact?
Answer: Designating separate utensils and prep surfaces for allergen-free dishes
Dedicated utensils and prep surfaces prevent allergen transfer even when other precautions are in place.
Which labeling requirement under the FDA Food Allergen Labeling and Consumer Protection Act (FALCPA) applies to restaurant menus in the US?
Answer: FALCPA applies to packaged foods; restaurants follow state and local disclosure rules
FALCPA covers packaged food labeling; restaurant allergen disclosure is governed by state and local regulations.
A customer following a vegan diet asks if the Caesar salad is suitable for them. The dressing contains anchovies and Parmesan. The correct response is:
Answer: Inform the guest it contains animal products and offer a vegan alternative
Anchovies and Parmesan are animal-derived, making standard Caesar salad unsuitable for vegans; staff must communicate this clearly.
When engineering a menu to accommodate low-FODMAP dietary needs, a manager should prioritize excluding which ingredient group?
Answer: Gluten-containing grains, onions, garlic, and certain fruits
The low-FODMAP diet restricts fermentable carbohydrates found in wheat, onions, garlic, and specific fruits to reduce GI symptoms.
A restaurant introduces a 'Kids with Allergies' menu section. Which step should come FIRST in the development process?
Answer: Consulting with a registered dietitian and reviewing ingredient specs for every dish
Accurate ingredient verification with a nutrition professional ensures the menu section is safe before any printing or promotion.
A guest with celiac disease orders a gluten-free pasta dish. The kitchen uses the same boiling water previously used for regular pasta. This error is an example of:
Answer: Cross-contact through shared cooking water
Shared cooking water transfers gluten proteins, constituting cross-contact that can trigger a celiac reaction.
Which of the following best describes the difference between a food allergy and a food intolerance for staff training purposes?
Answer: A food allergy involves an immune response and can be life-threatening; an intolerance typically causes digestive symptoms
Food allergies engage the immune system and can cause anaphylaxis, while intolerances (e.g., lactose) cause digestive discomfort without immune involvement.