CDM Test Ques ons and answers | Updated RATED A+ |
NEW 2026
A Cer fied Dietary Manager is dissa sfied with prices from current vendors. The Manager
should first:
a. ask vendors to lower their prices.
b. ask the consultant to recommend other vendors.
c. complete a comparison study of vendors.
d. discon nue purchasing from the current vendors.
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.
b. cook them rapidly un l 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 me.
d. cook them in batches throughout the service me.
Beans and legumes are essen al protein subs tutes for clients who are:
Choose one answer.
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian.
b. vegan.
When preparing goals for the foodservice department, a Cer fied Dietary Manager must show
that the goals are:
Choose one answer.
a. narrow.
b. broad.
c. listed on the bulle n board.
d. transferrable to other departments.
b. broad.
When purchasing food, a Cer fied Dietary Manager must develop specifica ons to ensure that:
Choose one answer.
,a. government commodi es are used when available.
b. eggs are delivered in a mely manner.
c. milk arrives at a temperature below 41°F (5°C).
d. canned fruits are packed in water or juice.
c. milk arrives at a temperature below 41°F (5°C).
When a client has trouble swallowing pureed foods, the Cer fied Dietary Manager should:
Choose one answer.
a. request a swallowing evalua on.
b. thin foods to straw consistency.
c. inform the physician at the next care plan mee ng.
d. thicken foods to the next consistency level.
a. request a swallowing evalua on.
A calorie count must include:
Choose one answer.
a. all condiments and beverages served.
b. por on sizes of items before consump on.
c. ini als of the employee documen ng the intake.
d. how long it took for t
a. all condiments and beverages served.
When selec ng diabetes educa onal informa on for a client in a long-term care facility, a
Cer fied Dietary Manager should consider using materials:
Choose one answer.
a. wri6en 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 illustra ons.
d. with simple and relevant illustra ons.
Which of the following items should NOT be served to a client who is lactose intolerant?
Choose one answer.
a. Dinner roll
b. Bu6ered carrots
c. Chocolate pudding
d. Glazed ham
c. Chocolate pudding
,To effec vely prevent foodborne illnesses, the Cer fied Dietary Manager should most
appropriately:
Choose one answer.
a. remove poten ally dangerous food items from the menu.
b. provide employees with weekly in-service training.
c. monitor me and temperature controls.
d. cook all hot foods to an internal temperature of 180°F (82.2°C).
c. monitor me and temperature controls.
A Cer fied Dietary Manager is interviewing a client who recently had a stroke. The client reports
painful swallowing, food s cking in her throat, and coughing during meals. The Manager should
recognize that these symptoms are indica ve of:
Choose one answer.
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastri s.
d. dysphagia.
d. dysphagia.
Two important steps in standardizing a new recipe are:
Choose one answer.
a. taking a picture and marke ng the new menu item.
b. tes ng and garnishing.
c. tes ng and modifying.
d. taking a picture and wri ng direc ons.
c. tes ng and modifying.
When preparing a standardized recipe, the Cer fied Dietary Manager needs to increase the
yield from 12 servings to 80 servings. What is the yield or conversion factor?
Choose one answer.
a. .15
b. 6.67
c. 15
d. 12.8
b. 6.67
A Cer fied Dietary Manager can best monitor cash register receipts by:
Choose one answer.
, a. thoroughly training cashiers.
b. randomly using different registers.
c. comple ng a daily report form.
d. rota ng cashiers among registers.
c. comple ng a daily report form.
When planning an equipment maintenance schedule, the Cer fied Dietary Manager should:
Choose one answer.
a. define a cleaning schedule and assign tasks to employees.
b. have employees report any problems or issues to management.
c. keep equipment maintenance manuals locked away when not in use.
d. hire a cleaning crew and inspect their work.
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.
a. New stock items are rarely purchased.
b. A physical inventory is conducted regularly.
c. It uses a running balance of products on hand.
d. It does not require lead me.
b. A physical inventory is conducted regularly.
A good way to increase efficiency among staff for job coverage is to:
Choose one answer.
a. promote a job rou ne.
b. allow flex me.
c. hire part- me staff.
d. implement cross-training.
d. implement cross-training.
To prevent E. coli, a Cer fied Dietary Manager should ensure that ground beef is cooked to a
mimimum temperature of:
Choose one answer.
a. 155°F (68.3°C) for 15 seconds.
b. 175°F (79.4°C) for 15 seconds.
c. 140°F (60.0°C) for 15 seconds.
d. 180°F (82.2°C) for 15 seconds.
a. 155°F (68.3°C) for 15 seconds
NEW 2026
A Cer fied Dietary Manager is dissa sfied with prices from current vendors. The Manager
should first:
a. ask vendors to lower their prices.
b. ask the consultant to recommend other vendors.
c. complete a comparison study of vendors.
d. discon nue purchasing from the current vendors.
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.
b. cook them rapidly un l 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 me.
d. cook them in batches throughout the service me.
Beans and legumes are essen al protein subs tutes for clients who are:
Choose one answer.
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian.
b. vegan.
When preparing goals for the foodservice department, a Cer fied Dietary Manager must show
that the goals are:
Choose one answer.
a. narrow.
b. broad.
c. listed on the bulle n board.
d. transferrable to other departments.
b. broad.
When purchasing food, a Cer fied Dietary Manager must develop specifica ons to ensure that:
Choose one answer.
,a. government commodi es are used when available.
b. eggs are delivered in a mely manner.
c. milk arrives at a temperature below 41°F (5°C).
d. canned fruits are packed in water or juice.
c. milk arrives at a temperature below 41°F (5°C).
When a client has trouble swallowing pureed foods, the Cer fied Dietary Manager should:
Choose one answer.
a. request a swallowing evalua on.
b. thin foods to straw consistency.
c. inform the physician at the next care plan mee ng.
d. thicken foods to the next consistency level.
a. request a swallowing evalua on.
A calorie count must include:
Choose one answer.
a. all condiments and beverages served.
b. por on sizes of items before consump on.
c. ini als of the employee documen ng the intake.
d. how long it took for t
a. all condiments and beverages served.
When selec ng diabetes educa onal informa on for a client in a long-term care facility, a
Cer fied Dietary Manager should consider using materials:
Choose one answer.
a. wri6en 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 illustra ons.
d. with simple and relevant illustra ons.
Which of the following items should NOT be served to a client who is lactose intolerant?
Choose one answer.
a. Dinner roll
b. Bu6ered carrots
c. Chocolate pudding
d. Glazed ham
c. Chocolate pudding
,To effec vely prevent foodborne illnesses, the Cer fied Dietary Manager should most
appropriately:
Choose one answer.
a. remove poten ally dangerous food items from the menu.
b. provide employees with weekly in-service training.
c. monitor me and temperature controls.
d. cook all hot foods to an internal temperature of 180°F (82.2°C).
c. monitor me and temperature controls.
A Cer fied Dietary Manager is interviewing a client who recently had a stroke. The client reports
painful swallowing, food s cking in her throat, and coughing during meals. The Manager should
recognize that these symptoms are indica ve of:
Choose one answer.
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastri s.
d. dysphagia.
d. dysphagia.
Two important steps in standardizing a new recipe are:
Choose one answer.
a. taking a picture and marke ng the new menu item.
b. tes ng and garnishing.
c. tes ng and modifying.
d. taking a picture and wri ng direc ons.
c. tes ng and modifying.
When preparing a standardized recipe, the Cer fied Dietary Manager needs to increase the
yield from 12 servings to 80 servings. What is the yield or conversion factor?
Choose one answer.
a. .15
b. 6.67
c. 15
d. 12.8
b. 6.67
A Cer fied Dietary Manager can best monitor cash register receipts by:
Choose one answer.
, a. thoroughly training cashiers.
b. randomly using different registers.
c. comple ng a daily report form.
d. rota ng cashiers among registers.
c. comple ng a daily report form.
When planning an equipment maintenance schedule, the Cer fied Dietary Manager should:
Choose one answer.
a. define a cleaning schedule and assign tasks to employees.
b. have employees report any problems or issues to management.
c. keep equipment maintenance manuals locked away when not in use.
d. hire a cleaning crew and inspect their work.
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.
a. New stock items are rarely purchased.
b. A physical inventory is conducted regularly.
c. It uses a running balance of products on hand.
d. It does not require lead me.
b. A physical inventory is conducted regularly.
A good way to increase efficiency among staff for job coverage is to:
Choose one answer.
a. promote a job rou ne.
b. allow flex me.
c. hire part- me staff.
d. implement cross-training.
d. implement cross-training.
To prevent E. coli, a Cer fied Dietary Manager should ensure that ground beef is cooked to a
mimimum temperature of:
Choose one answer.
a. 155°F (68.3°C) for 15 seconds.
b. 175°F (79.4°C) for 15 seconds.
c. 140°F (60.0°C) for 15 seconds.
d. 180°F (82.2°C) for 15 seconds.
a. 155°F (68.3°C) for 15 seconds
