CDM TEST EXAM SCRIPT 2026 TEST PAPER
QUESTIONS AND SOLUTIONS GRADED A+
◉ 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.
b. cook them rapidly until they reach an internal temperature of
140°F (60.0°C).
c. cook them to 120°F (48.9°C) and hold them in the steam table to
come up to temperature.
d. cook them in batches throughout the service time. Answer: d. cook
them in batches throughout the service time.
◉ Beans and legumes are essential protein substitutes for clients
who are:
Choose one answer.
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian. Answer: b. vegan.
◉ When preparing goals for the foodservice department, a Certified
Dietary Manager must show that the goals are:
Choose one answer.
,a. narrow.
b. broad.
c. listed on the bulletin board.
d. transferrable to other departments. Answer: b. broad.
◉ When purchasing food, a Certified Dietary Manager must develop
specifications to ensure that:
Choose one answer.
a. government commodities are used when available.
b. eggs are delivered in a timely manner.
c. milk arrives at a temperature below 41°F (5°C).
d. canned fruits are packed in water or juice. Answer: 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.
a. request a swallowing evaluation.
b. thin foods to straw consistency.
c. inform the physician at the next care plan meeting.
d. thicken foods to the next consistency level. Answer: a. request a
swallowing evaluation.
,◉ A calorie count must include:
Choose one answer.
a. all condiments and beverages served.
b. portion sizes of items before consumption.
c. initials of the employee documenting the intake.
d. how long it took for t Answer: 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.
a. written in the English language.
b. with technical language to explain the details of the disease.
c. in a pocketbook format with small print so it can be kept with the
client.
d. with simple and relevant illustrations. Answer: 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.
a. Dinner roll
, b. Buttered carrots
c. Chocolate pudding
d. Glazed ham Answer: c. Chocolate pudding
◉ To effectively prevent foodborne illnesses, the Certified Dietary
Manager should most appropriately:
Choose one answer.
a. remove potentially dangerous food items from the menu.
b. provide employees with weekly in-service training.
c. monitor time and temperature controls.
d. cook all hot foods to an internal temperature of 180°F (82.2°C).
Answer: 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.
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastritis.
d. dysphagia. Answer: d. dysphagia.
QUESTIONS AND SOLUTIONS GRADED A+
◉ 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.
b. cook them rapidly until they reach an internal temperature of
140°F (60.0°C).
c. cook them to 120°F (48.9°C) and hold them in the steam table to
come up to temperature.
d. cook them in batches throughout the service time. Answer: d. cook
them in batches throughout the service time.
◉ Beans and legumes are essential protein substitutes for clients
who are:
Choose one answer.
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian. Answer: b. vegan.
◉ When preparing goals for the foodservice department, a Certified
Dietary Manager must show that the goals are:
Choose one answer.
,a. narrow.
b. broad.
c. listed on the bulletin board.
d. transferrable to other departments. Answer: b. broad.
◉ When purchasing food, a Certified Dietary Manager must develop
specifications to ensure that:
Choose one answer.
a. government commodities are used when available.
b. eggs are delivered in a timely manner.
c. milk arrives at a temperature below 41°F (5°C).
d. canned fruits are packed in water or juice. Answer: 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.
a. request a swallowing evaluation.
b. thin foods to straw consistency.
c. inform the physician at the next care plan meeting.
d. thicken foods to the next consistency level. Answer: a. request a
swallowing evaluation.
,◉ A calorie count must include:
Choose one answer.
a. all condiments and beverages served.
b. portion sizes of items before consumption.
c. initials of the employee documenting the intake.
d. how long it took for t Answer: 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.
a. written in the English language.
b. with technical language to explain the details of the disease.
c. in a pocketbook format with small print so it can be kept with the
client.
d. with simple and relevant illustrations. Answer: 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.
a. Dinner roll
, b. Buttered carrots
c. Chocolate pudding
d. Glazed ham Answer: c. Chocolate pudding
◉ To effectively prevent foodborne illnesses, the Certified Dietary
Manager should most appropriately:
Choose one answer.
a. remove potentially dangerous food items from the menu.
b. provide employees with weekly in-service training.
c. monitor time and temperature controls.
d. cook all hot foods to an internal temperature of 180°F (82.2°C).
Answer: 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.
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastritis.
d. dysphagia. Answer: d. dysphagia.
