CDM Test Questions
A Certified Dietary Manager is dissatisfied with prices from current vendors. The
Manager should first:
a. asks vendors to lower their prices.
b. asks the consultant to recommend other vendors.
c. completes a comparison study of vendors.
d. discontinues purchasing from the current vendors. - answers-c. complete a
comparison study of vendors.
The best way to prepare frozen peas is to: a. slowly cooks the peas at 200°F (93.3°C)
so they do not dry out.
b. cooks them rapidly until they reach an internal temperature of 140°F (60.0°C).
c. cooks them to 120°F (48.9°C) and hold them in the steam table to come up to
temperature.
d. cooks them in batches throughout the service time. - answers-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. lactose vegetarian. - answers-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. - answers-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. - 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.
a. requests a swallowing evaluation.
b. thin foods to straw consistency.
c. informs the physician at the next care plan meeting.
d. thickens foods to the next consistency level. - answers-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 - 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.
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. - 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.
a. Dinner roll
b. Buttered carrots
c. Chocolate pudding
d. Glazed ham - answers-c. Chocolate pudding
To effectively prevent foodborne illnesses, the Certified Dietary Manager should most
appropriately:
Choose one answer.
a. removes potentially dangerous food items from the menu.
b. provides employees with weekly in-service training.
c. monitor time and temperature controls.
d. cooks all hot foods to an internal temperature of 180°F (82.2°C). - 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.
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastritis.
d. dysphagia. - answers-d. dysphagia.
Two important steps in standardizing a new recipe are:
Choose one answer.
a. taking a picture and marketing the new menu item.
b. testing and garnishing.
c. testing and modifying.
d. taking a picture and writing directions. - 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.
a. .15
b. 6.67
c. 15
d. 12.8 - answers-b. 6.67
A Certified Dietary Manager can best monitor cash register receipts by:
Choose one answer.
a. thoroughly training cashiers.
b. randomly using different registers.
c. completing a daily report form.
d. rotating cashiers among registers. - answers-c. completing a daily report form.
When planning an equipment maintenance schedule, the Certified Dietary Manager
should:
Choose one answer.
a. defines a cleaning schedule and assigns tasks to employees.
b. has employees report any problems or issues to management.
c. keeps equipment maintenance manuals locked away when not in use.
d. hires a cleaning crew and inspects their work. - 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.
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 time. - answers-b. A physical inventory is conducted
regularly.
A good way to increase efficiency among staff for job coverage is to:
Choose one answer.
a. promotes a job routine.
b. allows flextime.
c. hires part-time staff.
d. implement cross-training. - answers-d. implement cross-training.
To prevent E. coli, a Certified Dietary Manager should ensure that ground beef is
cooked to a minimum 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. - answers-a. 155°F (68.3°C) for 15 seconds
How should a Certified Dietary Manager resolve a conflict between two cooks?
Choose one answer.
a. Ask human resources to act as a mediator.
b. Permanently assign them to different shifts.
c. Help them work through their differences.
d. Ask them to work things out on their own - answers-c. Help them work through their
differences.
What part of the nutrition care process should be completed by the Certified Dietary
Manager?
Choose one answer.
a. Nutrition diagnosis
b. Nutrition screening
c. Nutrition intervention
d. Nutrition evaluation - answers-b. Nutrition screening
Which of the following is considered subjective nutrition-related information?
Choose one answer.
a. Usual body weight
b. Prescribed weight goal
c. Ideal body weight
d. Percent weight change - answers-a. Usual body weight
Chemicals should be stored:
Choose one answer.
a. below food on shelves.
b. in a separate room away from food.
c. on shelves at least 6 inches above the floor.
A Certified Dietary Manager is dissatisfied with prices from current vendors. The
Manager should first:
a. asks vendors to lower their prices.
b. asks the consultant to recommend other vendors.
c. completes a comparison study of vendors.
d. discontinues purchasing from the current vendors. - answers-c. complete a
comparison study of vendors.
The best way to prepare frozen peas is to: a. slowly cooks the peas at 200°F (93.3°C)
so they do not dry out.
b. cooks them rapidly until they reach an internal temperature of 140°F (60.0°C).
c. cooks them to 120°F (48.9°C) and hold them in the steam table to come up to
temperature.
d. cooks them in batches throughout the service time. - answers-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. lactose vegetarian. - answers-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. - answers-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. - 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.
a. requests a swallowing evaluation.
b. thin foods to straw consistency.
c. informs the physician at the next care plan meeting.
d. thickens foods to the next consistency level. - answers-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 - 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.
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. - 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.
a. Dinner roll
b. Buttered carrots
c. Chocolate pudding
d. Glazed ham - answers-c. Chocolate pudding
To effectively prevent foodborne illnesses, the Certified Dietary Manager should most
appropriately:
Choose one answer.
a. removes potentially dangerous food items from the menu.
b. provides employees with weekly in-service training.
c. monitor time and temperature controls.
d. cooks all hot foods to an internal temperature of 180°F (82.2°C). - 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.
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastritis.
d. dysphagia. - answers-d. dysphagia.
Two important steps in standardizing a new recipe are:
Choose one answer.
a. taking a picture and marketing the new menu item.
b. testing and garnishing.
c. testing and modifying.
d. taking a picture and writing directions. - 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.
a. .15
b. 6.67
c. 15
d. 12.8 - answers-b. 6.67
A Certified Dietary Manager can best monitor cash register receipts by:
Choose one answer.
a. thoroughly training cashiers.
b. randomly using different registers.
c. completing a daily report form.
d. rotating cashiers among registers. - answers-c. completing a daily report form.
When planning an equipment maintenance schedule, the Certified Dietary Manager
should:
Choose one answer.
a. defines a cleaning schedule and assigns tasks to employees.
b. has employees report any problems or issues to management.
c. keeps equipment maintenance manuals locked away when not in use.
d. hires a cleaning crew and inspects their work. - 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.
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 time. - answers-b. A physical inventory is conducted
regularly.
A good way to increase efficiency among staff for job coverage is to:
Choose one answer.
a. promotes a job routine.
b. allows flextime.
c. hires part-time staff.
d. implement cross-training. - answers-d. implement cross-training.
To prevent E. coli, a Certified Dietary Manager should ensure that ground beef is
cooked to a minimum 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. - answers-a. 155°F (68.3°C) for 15 seconds
How should a Certified Dietary Manager resolve a conflict between two cooks?
Choose one answer.
a. Ask human resources to act as a mediator.
b. Permanently assign them to different shifts.
c. Help them work through their differences.
d. Ask them to work things out on their own - answers-c. Help them work through their
differences.
What part of the nutrition care process should be completed by the Certified Dietary
Manager?
Choose one answer.
a. Nutrition diagnosis
b. Nutrition screening
c. Nutrition intervention
d. Nutrition evaluation - answers-b. Nutrition screening
Which of the following is considered subjective nutrition-related information?
Choose one answer.
a. Usual body weight
b. Prescribed weight goal
c. Ideal body weight
d. Percent weight change - answers-a. Usual body weight
Chemicals should be stored:
Choose one answer.
a. below food on shelves.
b. in a separate room away from food.
c. on shelves at least 6 inches above the floor.
