CDM Final
1. A muffin recipe that yields 50 muffins and uses 3 tablespoons of baking
powder is being scaled to yield 100 muffins. How much baking powder will
be needed (convert to the smallest measure)? 1/3 Cup
2. To save time for the cooks, the Certified Dietary Manager should make what
changes to recipes? Consolidate measures to larger units
3. Why is unsalted butter used in some baking recipes? The butter flavor is more
prominent
4. The Certified Dietary Manager observes the cream of tomato soup is cur-
died. What is the cause of this? Heating the soup at too high of a temperature
5. A standard for cooked eggs is to have no water separating from the eggs
and: No greening of the eggs
6. How would the Certified Dietary Manager verify that the temperatures are
correct and haven't been dry lobbed? Take the temperature themselves and compare it to the
temperature on the log
7. When considering the purchase of a commercial supplement for clients, it
is important to: Allow a client panel to taste several products to determine the one that is most acceptable
8. It is often advisable to use conventional foods to supplement because: Con-
venational foods are more readily accepted
9. Inward looking in foodservice is measured by: Self-examination by looking at satisfaction
and image
, CDM Final
10. Quality indicators are used to: Measure over time the outcomes and performance of an
organization
11. Quality assurance processes are: Proactive and continuous
12. A personnel needs analysis must: Work with the strategic plan of the whole facility
13. Which question may the Certified Dietary Manager ask during the interview
process? Have you ever been convicted of a felony?
14. The Americans with Disabilities Act allows asking an applicant to have a
medical exam: After employment has been uttered
15. The Certified Dietary Manager wants foodservice employees to take own-
reship for sanitary conditions. How could they train employees to recognize
conditions that are sanitary and conditions that are not sanitary? Develop a training
1. A muffin recipe that yields 50 muffins and uses 3 tablespoons of baking
powder is being scaled to yield 100 muffins. How much baking powder will
be needed (convert to the smallest measure)? 1/3 Cup
2. To save time for the cooks, the Certified Dietary Manager should make what
changes to recipes? Consolidate measures to larger units
3. Why is unsalted butter used in some baking recipes? The butter flavor is more
prominent
4. The Certified Dietary Manager observes the cream of tomato soup is cur-
died. What is the cause of this? Heating the soup at too high of a temperature
5. A standard for cooked eggs is to have no water separating from the eggs
and: No greening of the eggs
6. How would the Certified Dietary Manager verify that the temperatures are
correct and haven't been dry lobbed? Take the temperature themselves and compare it to the
temperature on the log
7. When considering the purchase of a commercial supplement for clients, it
is important to: Allow a client panel to taste several products to determine the one that is most acceptable
8. It is often advisable to use conventional foods to supplement because: Con-
venational foods are more readily accepted
9. Inward looking in foodservice is measured by: Self-examination by looking at satisfaction
and image
, CDM Final
10. Quality indicators are used to: Measure over time the outcomes and performance of an
organization
11. Quality assurance processes are: Proactive and continuous
12. A personnel needs analysis must: Work with the strategic plan of the whole facility
13. Which question may the Certified Dietary Manager ask during the interview
process? Have you ever been convicted of a felony?
14. The Americans with Disabilities Act allows asking an applicant to have a
medical exam: After employment has been uttered
15. The Certified Dietary Manager wants foodservice employees to take own-
reship for sanitary conditions. How could they train employees to recognize
conditions that are sanitary and conditions that are not sanitary? Develop a training
