CRM Dietary Requirements & Special Menus 3

Question 1

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

Accepted Answer

Slaughtered according to Islamic rites and free of pork contamination

Answer

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

Question 2

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

Accepted Answer

All-purpose wheat flour (chametz)

Answer

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

Question 3

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

Accepted Answer

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

Answer

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

Question 4

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

Accepted Answer

Total carbohydrates minus dietary fiber and sugar alcohols

Answer

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

Question 5

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

Accepted Answer

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

Answer

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

(CRM) Certified Restaurant Manager Practice Test