CDM Practice FINAL Test Questions and
CORRECT Answers
A Certified Dietary Manager is dissatisfied 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. discontinue purchasing from the current vendors. - CORRECT ANSWERS 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 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. - CORRECT 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. lacto vegetarian. - CORRECT 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. - CORRECT 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. - CORRECT 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. 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. - CORRECT 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 - CORRECT 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. - CORRECT 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 - CORRECT ANSWERS 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). - CORRECT 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. - CORRECT 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. - CORRECT 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 - CORRECT 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. - CORRECT ANSWERS c. completing a daily report form.
When planning an equipment maintenance schedule, the Certified 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. - CORRECT 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. - CORRECT ANSWERS b. A physical inventory is conducted
regularly.
A good way to increase efficiency among staff for job coverage is to:
CORRECT Answers
A Certified Dietary Manager is dissatisfied 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. discontinue purchasing from the current vendors. - CORRECT ANSWERS 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 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. - CORRECT 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. lacto vegetarian. - CORRECT 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. - CORRECT 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. - CORRECT 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. 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. - CORRECT 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 - CORRECT 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. - CORRECT 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 - CORRECT ANSWERS 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). - CORRECT 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. - CORRECT 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. - CORRECT 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 - CORRECT 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. - CORRECT ANSWERS c. completing a daily report form.
When planning an equipment maintenance schedule, the Certified 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. - CORRECT 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. - CORRECT ANSWERS b. A physical inventory is conducted
regularly.
A good way to increase efficiency among staff for job coverage is to:
