Practice Exam CDM questions well
answered 2025/2026
Modifying standard menus for cultural diversity, important to consider - ANS ✔✔Client
preferences
Yield factor for broccoli .85 and you need 22 lbs. for service, how much should you order?
.85÷22= - ANS ✔✔26 lbs.
Food groups that contains the highest level of phosphorus - ANS ✔✔Dairy products
The greatest concern in both centralized and decentralized systems - ANS ✔✔Temperature
control
The most common meal assembly system in acute care - ANS ✔✔Tray line
Reason to reject during receiving - ANS ✔✔Packaging has gnaw marks
Part time employee fails to report to work as scheduled - ANS ✔✔Review the situation with the
employee
Two staff members discussing the health of a client.
Address the situation by - ANS ✔✔Follow the disciplinary procedures for your department
Client reported cold food, first step - ANS ✔✔Conduct a temperature audit
,Client forget what they order on selective menu - ANS ✔✔Take the order in the dining room
right before service
Exhibit effectiveness as a leader by - ANS ✔✔Motivating people as a group to get things done
Uncooked, unpasteurized, fresh eggs are not advisable to elderly at breakfast because of what
illness - ANS ✔✔Salmonella enteritis bacteria
Prevent purveyors from delivering poor quality food by - ANS ✔✔Inspect all deliveries upon
arrival
A measurable goal for a client with inadequate fluid intake - ANS ✔✔Client will increase daily
fluid consumption by 3oz.
Preparation methods that best retains nutrition and quality for frozen broccoli - ANS ✔✔Batch
cook in steamer
CDM should complete an inventory of all food and non-food items - ANS ✔✔Once a month
Evaluating the presentation of meals the CDM should consider the characteristics - ANS
✔✔Color of foods
The primary concern when developing emergency procedures - ANS ✔✔How the client needs
will be met
A legally acceptable interview question - ANS ✔✔Have you ever been convicted of a crime
What should a CDM do when a visitor asks about a client's nutritional intake - ANS ✔✔Decline
to give information until reporting relationship is verified
,Method that is most effective in training staff on use of a new thermistor thermometer - ANS
✔✔Demonstrate use and have employee practice
How many labor hours are needed to maintain a 0.25 labor ratio if census are 110
110×0.25= - ANS ✔✔27.5
Example of continuous quality improvement - ANS ✔✔Plate waste studies
Serving from a gallon if you use a #30 scoop/disher - ANS ✔✔120
Cook reports receiving a shock from waffle iron. First thing the CDM should do - ANS ✔✔Take
the waffle iron out of service
A client weight dropped from 145 lbs. to 128 lbs. in one month. The percent weight loss is: -
ANS ✔✔12%
Resources for a gluten restricted diet - ANS ✔✔Facility diet manual
To prevent food borne illness transmission, employee are required to report the following
symptoms - ANS ✔✔Vomiting
Base schedule of position needs in food service each day - ANS ✔✔Staffing pattern
The information needed when gathering data for forecasting an annual event - ANS ✔✔Record
of food served for previous events
Calculate the food cost for October:
, Beginning inventory: 2,000
Purchases: 6,000
Ending inventory: 3,000 - ANS ✔✔5,000
Effective approach for monitoring employee understanding of in service training - ANS
✔✔Observe employee after training
Deficiencies found for fire-safety in food service still exist. What should the CDM do first - ANS
✔✔Contact the maintenance supervisor
Best objective for teaching a diabetic client about the nutrition information on food label - ANS
✔✔Client will use carbohydrate information from food label to plan menu
CDM primary role for serving on a community task force - ANS ✔✔Representing profession
Baked salmon needs to register - ANS ✔✔145F for 15 seconds
What error is on a tray for a diabetic with a order of 37 carbs:
2 pieces of toast
2 tsp diet jelly
1 scrambled egg
1/2 cup cranberry juice
1/2 cup skim milk - ANS ✔✔Too many carbohydrates
The recipe conversion factor to scale the number of servings from 8 servings to 100 servings
12.5x8= - ANS ✔✔12.5
answered 2025/2026
Modifying standard menus for cultural diversity, important to consider - ANS ✔✔Client
preferences
Yield factor for broccoli .85 and you need 22 lbs. for service, how much should you order?
.85÷22= - ANS ✔✔26 lbs.
Food groups that contains the highest level of phosphorus - ANS ✔✔Dairy products
The greatest concern in both centralized and decentralized systems - ANS ✔✔Temperature
control
The most common meal assembly system in acute care - ANS ✔✔Tray line
Reason to reject during receiving - ANS ✔✔Packaging has gnaw marks
Part time employee fails to report to work as scheduled - ANS ✔✔Review the situation with the
employee
Two staff members discussing the health of a client.
Address the situation by - ANS ✔✔Follow the disciplinary procedures for your department
Client reported cold food, first step - ANS ✔✔Conduct a temperature audit
,Client forget what they order on selective menu - ANS ✔✔Take the order in the dining room
right before service
Exhibit effectiveness as a leader by - ANS ✔✔Motivating people as a group to get things done
Uncooked, unpasteurized, fresh eggs are not advisable to elderly at breakfast because of what
illness - ANS ✔✔Salmonella enteritis bacteria
Prevent purveyors from delivering poor quality food by - ANS ✔✔Inspect all deliveries upon
arrival
A measurable goal for a client with inadequate fluid intake - ANS ✔✔Client will increase daily
fluid consumption by 3oz.
Preparation methods that best retains nutrition and quality for frozen broccoli - ANS ✔✔Batch
cook in steamer
CDM should complete an inventory of all food and non-food items - ANS ✔✔Once a month
Evaluating the presentation of meals the CDM should consider the characteristics - ANS
✔✔Color of foods
The primary concern when developing emergency procedures - ANS ✔✔How the client needs
will be met
A legally acceptable interview question - ANS ✔✔Have you ever been convicted of a crime
What should a CDM do when a visitor asks about a client's nutritional intake - ANS ✔✔Decline
to give information until reporting relationship is verified
,Method that is most effective in training staff on use of a new thermistor thermometer - ANS
✔✔Demonstrate use and have employee practice
How many labor hours are needed to maintain a 0.25 labor ratio if census are 110
110×0.25= - ANS ✔✔27.5
Example of continuous quality improvement - ANS ✔✔Plate waste studies
Serving from a gallon if you use a #30 scoop/disher - ANS ✔✔120
Cook reports receiving a shock from waffle iron. First thing the CDM should do - ANS ✔✔Take
the waffle iron out of service
A client weight dropped from 145 lbs. to 128 lbs. in one month. The percent weight loss is: -
ANS ✔✔12%
Resources for a gluten restricted diet - ANS ✔✔Facility diet manual
To prevent food borne illness transmission, employee are required to report the following
symptoms - ANS ✔✔Vomiting
Base schedule of position needs in food service each day - ANS ✔✔Staffing pattern
The information needed when gathering data for forecasting an annual event - ANS ✔✔Record
of food served for previous events
Calculate the food cost for October:
, Beginning inventory: 2,000
Purchases: 6,000
Ending inventory: 3,000 - ANS ✔✔5,000
Effective approach for monitoring employee understanding of in service training - ANS
✔✔Observe employee after training
Deficiencies found for fire-safety in food service still exist. What should the CDM do first - ANS
✔✔Contact the maintenance supervisor
Best objective for teaching a diabetic client about the nutrition information on food label - ANS
✔✔Client will use carbohydrate information from food label to plan menu
CDM primary role for serving on a community task force - ANS ✔✔Representing profession
Baked salmon needs to register - ANS ✔✔145F for 15 seconds
What error is on a tray for a diabetic with a order of 37 carbs:
2 pieces of toast
2 tsp diet jelly
1 scrambled egg
1/2 cup cranberry juice
1/2 cup skim milk - ANS ✔✔Too many carbohydrates
The recipe conversion factor to scale the number of servings from 8 servings to 100 servings
12.5x8= - ANS ✔✔12.5
