Practice Test Geeks(CRM) Certified Restaurant Manager Practice Test
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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

  1. A halal-observing guest asks how the restaurant sources its chicken. To meet halal standards, the chicken must be:

    Answer: Slaughtered according to Islamic rites and free of pork contamination

    Halal meat requires animals to be slaughtered with a blessing, specific technique, and complete separation from non-halal products.

  2. During Passover, a Jewish guest requests a kosher-for-Passover meal. Which ingredient would make a dish non-compliant?

    Answer: All-purpose wheat flour (chametz)

    Chametz—leavened grain products including regular wheat flour—is forbidden during Passover; only unleavened products like matzo are permitted.

  3. A restaurant manager notices that the gluten-free menu symbol is being applied inconsistently by kitchen staff. The BEST corrective action is:

    Answer: Conduct a retraining session defining which dishes qualify and audit the process weekly

    Consistent retraining and ongoing audits are the most effective way to ensure accurate allergen designation across the team.

  4. A guest on a ketogenic diet asks which appetizer has the fewest net carbohydrates. Net carbohydrates are calculated as:

    Answer: Total carbohydrates minus dietary fiber and sugar alcohols

    Net carbs subtract fiber and sugar alcohols from total carbohydrates because these do not significantly raise blood glucose.

  5. When creating a menu for guests with phenylketonuria (PKU), a manager must ensure dishes are free of:

    Answer: Phenylalanine, an amino acid found in high-protein foods and aspartame

    People with PKU cannot metabolize phenylalanine, which is abundant in meat, dairy, eggs, nuts, and the artificial sweetener aspartame.

  6. A restaurant adds a 'raw vegan' section to its menu. Which food safety concern is most relevant for these dishes?

    Answer: Higher risk of pathogens since heat-kill steps are absent

    Raw vegan dishes bypass cooking, eliminating thermal pathogen destruction, so rigorous cold-chain and sanitation controls are critical.

  7. A diabetic guest asks about the glycemic index (GI) of menu items. Which of the following has the LOWEST glycemic index and is therefore preferable?

    Answer: Lentils

    Lentils have a GI of approximately 30, much lower than refined starches like white bread (~75) or instant potatoes (~85).