CDM Exam Questions with Correct Answers standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is important to include in standardized recipe? - Correct Answers Time and temperature controls The certified dietary manager has a policy in place that states that the temperature of food is to be taken at certain times. How can the CDM be sure this is being done? - Correct Answers Check the temperature log routinely and often.How would the CDM verify that the temperatures are correct and haven't been dry labbed? - Correct Answers Take the temperature themselves and compare to to the temperature on the long.The CDM notices that meatloaf is being served below 135 degrees. What is the next step? - Correct Answers Have the cook reheat the meatloaf to 165 for 15 seconds.The main purpose of forecasting is to determine - Correct Answers how much food is produced which of the following is required for forecasting? - Correct Answers the current census The foodservice department historically has invited the clients family on Thanksgiving Day to eat with their client. The CDM will be ordering turkeys before final reservations are complete. What would they do? - Correct Answers Look at previous years data and the current census forecast The upcoming menu has a choice of meatloaf or fried chicken. The CDM reviews tallies from the last time this menu was served and notices that they ran out of chicken before the service was done.What would the CDM do with this menu information? - Correct Answers Produce more fried chicken and cut back on meatloaf A computerized menu system is very helpful in determining which of the following - Correct Answers Tally figures for each menu item served point of sale records can help the CDM determine - Correct Answers Which menu items are the most profitable
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