CRM Dietary Requirements & Special Menus 2

Question 1

A guest informs the server they have a tree nut allergy. Which of the following kitchen practices best prevents cross-contact?

Accepted Answer

Designating separate utensils and prep surfaces for allergen-free dishes

Answer

Dedicated utensils and prep surfaces prevent allergen transfer even when other precautions are in place.

Question 2

Which labeling requirement under the FDA Food Allergen Labeling and Consumer Protection Act (FALCPA) applies to restaurant menus in the US?

Accepted Answer

FALCPA applies to packaged foods; restaurants follow state and local disclosure rules

Answer

FALCPA covers packaged food labeling; restaurant allergen disclosure is governed by state and local regulations.

Question 3

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:

Accepted Answer

Inform the guest it contains animal products and offer a vegan alternative

Answer

Anchovies and Parmesan are animal-derived, making standard Caesar salad unsuitable for vegans; staff must communicate this clearly.

Question 4

When engineering a menu to accommodate low-FODMAP dietary needs, a manager should prioritize excluding which ingredient group?

Accepted Answer

Gluten-containing grains, onions, garlic, and certain fruits

Answer

The low-FODMAP diet restricts fermentable carbohydrates found in wheat, onions, garlic, and specific fruits to reduce GI symptoms.

Question 5

A restaurant introduces a 'Kids with Allergies' menu section. Which step should come FIRST in the development process?

Accepted Answer

Consulting with a registered dietitian and reviewing ingredient specs for every dish

Answer

Accurate ingredient verification with a nutrition professional ensures the menu section is safe before any printing or promotion.

(CRM) Certified Restaurant Manager Practice Test

(CRM) Certified Restaurant Manager Practice Test

CRM Dietary Requirements & Special Menus 2