CDM exam questions with verified
answers already passed
standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what
else is important to include in standardized recipe? - CORRECT ANSWER ✔✔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 ANSWER
✔✔Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct and haven't been dry labbed? -
CORRECT ANSWER ✔✔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 ANSWER ✔✔Have the cook reheat the meatloaf to 165 for 15 seconds.
The main purpose of forecasting is to determine - CORRECT ANSWER ✔✔how much food is
produced
which of the following is required for forecasting? - CORRECT ANSWER ✔✔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 ANSWER ✔✔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 ANSWER ✔✔Produce
more fried chicken and cut back on meatloaf
A computerized menu system is very helpful in determining which of the following - CORRECT
ANSWER ✔✔Tally figures for each menu item served
point of sale records can help the CDM determine - CORRECT ANSWER ✔✔Which menu items
are the most profitable
The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the regular
diet, and 42 staff. Macaroni and cheese is the standard choice for both diets and the staff. How
many servings of macaroni and cheese should the CDM forecast? - CORRECT ANSWER ✔✔95
Macaroni and cheese is made in 25 serving pan. Looking at the forecast (101) how many pans
should be made - CORRECT ANSWER ✔✔4
The term "advance preparation" means - CORRECT ANSWER ✔✔Any preparation that must be
completed before the main product takes place.
which of the following is an advanced preparation - CORRECT ANSWER ✔✔baking and deboning
chicken the day before making chicken salad.
what is a production schedule? - CORRECT ANSWER ✔✔a schedule of what produce, how much
produce, and who is to do it.
which figure is most important to document after each meal for forecasting? - CORRECT
ANSWER ✔✔how much waste there was or if there was a shortage
answers already passed
standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what
else is important to include in standardized recipe? - CORRECT ANSWER ✔✔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 ANSWER
✔✔Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct and haven't been dry labbed? -
CORRECT ANSWER ✔✔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 ANSWER ✔✔Have the cook reheat the meatloaf to 165 for 15 seconds.
The main purpose of forecasting is to determine - CORRECT ANSWER ✔✔how much food is
produced
which of the following is required for forecasting? - CORRECT ANSWER ✔✔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 ANSWER ✔✔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 ANSWER ✔✔Produce
more fried chicken and cut back on meatloaf
A computerized menu system is very helpful in determining which of the following - CORRECT
ANSWER ✔✔Tally figures for each menu item served
point of sale records can help the CDM determine - CORRECT ANSWER ✔✔Which menu items
are the most profitable
The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the regular
diet, and 42 staff. Macaroni and cheese is the standard choice for both diets and the staff. How
many servings of macaroni and cheese should the CDM forecast? - CORRECT ANSWER ✔✔95
Macaroni and cheese is made in 25 serving pan. Looking at the forecast (101) how many pans
should be made - CORRECT ANSWER ✔✔4
The term "advance preparation" means - CORRECT ANSWER ✔✔Any preparation that must be
completed before the main product takes place.
which of the following is an advanced preparation - CORRECT ANSWER ✔✔baking and deboning
chicken the day before making chicken salad.
what is a production schedule? - CORRECT ANSWER ✔✔a schedule of what produce, how much
produce, and who is to do it.
which figure is most important to document after each meal for forecasting? - CORRECT
ANSWER ✔✔how much waste there was or if there was a shortage
