CDM Test Questions with Complete Solutions 100

CDM Test Questions with Complete Solutions 100% Verified Correct Answers A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manager should

first:

• ask vendors to lower their prices.
• ask the consultant to recommend other vendors.
• complete a comparison study of vendors.
• discontinue purchasing from the current vendors. - Correct Answers c. complete a comparison

study of vendors.The best way to prepare frozen peas is to: a. slowly cook the peas at 200°F (93.3°C) so they do not dry out.

• cook them rapidly until they reach an internal temperature of 140°F (60.0°C).
• cook them to 120°F (48.9°C) and hold them in the steam table to come up to temperature.
• cook them in batches throughout the service time. - Correct Answers d. cook them in batches

throughout the service time.

Beans and legumes are essential protein substitutes for clients who are:

Choose one answer.

• lactose intolerant.
• vegan.
• ovo-lacto-vegetarian.
• lacto vegetarian. - Correct Answers b. vegan.

When preparing goals for the foodservice department, a Certified Dietary Manager must show that

the goals are:

Choose one answer.

• narrow.
• broad.
• listed on the bulletin board.
• transferrable to other departments. - Correct Answers b. broad. 1 / 4

When purchasing food, a Certified Dietary Manager must develop specifications to ensure that: Choose one answer.

• government commodities are used when available.
• eggs are delivered in a timely manner.
• milk arrives at a temperature below 41°F (5°C).
• canned fruits are packed in water or juice. - Correct Answers c. milk arrives at a temperature

below 41°F (5°C).When a client has trouble swallowing pureed foods, the Certified Dietary Manager should: Choose one answer.

• request a swallowing evaluation.
• thin foods to straw consistency.
• inform the physician at the next care plan meeting.
• thicken foods to the next consistency level. - Correct Answers a. request a swallowing evaluation.

A calorie count must include:

Choose one answer.

• all condiments and beverages served.
• portion sizes of items before consumption.
• initials of the employee documenting the intake.
• how long it took for t - Correct Answers a. all condiments and beverages served.

When selecting diabetes educational information for a client in a long-term care facility, a Certified

Dietary Manager should consider using materials:

Choose one answer.

• written in the English language.
• with technical language to explain the details of the disease.
• in a pocketbook format with small print so it can be kept with the client.
• with simple and relevant illustrations. - Correct Answers d. with simple and relevant illustrations.

Which of the following items should NOT be served to a client who is lactose intolerant?Choose one answer. 2 / 4

• Dinner roll
• Buttered carrots
• Chocolate pudding
• Glazed ham - Correct Answers c. Chocolate pudding

To effectively prevent foodborne illnesses, the Certified Dietary Manager should most appropriately: Choose one answer.

• remove potentially dangerous food items from the menu.
• provide employees with weekly in-service training.
• monitor time and temperature controls.
• cook all hot foods to an internal temperature of 180°F (82.2°C). - Correct Answers c. monitor time

and temperature controls.A Certified Dietary Manager is interviewing a client who recently had a stroke. The client reports painful swallowing, food sticking in her throat, and coughing during meals. The Manager should

recognize that these symptoms are indicative of:

Choose one answer.

• hiatal hernia.
• gastroesophageal reflux disease (GERD).
• gastritis.
• dysphagia. - Correct Answers d. dysphagia.

Two important steps in standardizing a new recipe are:

Choose one answer.

• taking a picture and marketing the new menu item.
• testing and garnishing.
• testing and modifying.
• taking a picture and writing directions. - Correct Answers c. testing and modifying.

When preparing a standardized recipe, the Certified Dietary Manager needs to increase the yield from 12 servings to 80 servings. What is the yield or conversion factor?Choose one answer. 3 / 4

• .15
• 6.67
• 15
• 12.8 - Correct Answers b. 6.67

A Certified Dietary Manager can best monitor cash register receipts by:

Choose one answer.

• thoroughly training cashiers.
• randomly using different registers.
• completing a daily report form.
• rotating cashiers among registers. - Correct Answers c. completing a daily report form.

When planning an equipment maintenance schedule, the Certified Dietary Manager should: Choose one answer.

• define a cleaning schedule and assign tasks to employees.
• have employees report any problems or issues to management.
• keep equipment maintenance manuals locked away when not in use.
• hire a cleaning crew and inspect their work. - Correct Answers a. define a cleaning schedule and

assign tasks to employees.Which of the following statements about the par level of inventory management is true?Choose one answer.

• New stock items are rarely purchased.
• A physical inventory is conducted regularly.
• It uses a running balance of products on hand.
• It does not require lead time. - Correct Answers b. A physical inventory is conducted regularly.

A good way to increase efficiency among staff for job coverage is to:

Choose one answer.

• promote a job routine.
• allow flextime.
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