DIETARY MANAGER EXAM 2024/2025
WITH 100% ACCURATE SOLUTIONS
Food substitutes selected by a client for a planned meal should be
encouraged to be of similar:
A. cost
B. nutritive value
C. portion size
D. preparation method - Precise Answer ✔✔B. nutritive value
The Certified Dietary Manager is preparing for in in-service about
changes in cardiac diets. What organization would provide the best
information?
A. American Heart Association
B. Academy of Nutrition and Diabetics
C. Mayo Clinic
D. DASH Guidelines /USDA - Precise Answer ✔✔A. American Heart
Association
What is the recipe conversion factor to scale a recipe from 8 servings to
40 servings?
,A. 0.20
B. 0.50
C. 5
D. 16 - Precise Answer ✔✔C. 5
You need 896 ounces of coffee for each meal service. How many
gallons are needed per meal?
A. 7
B. 16
C. 56
D. 112 - Precise Answer ✔✔A. 7
A standardized recipe provides which of the fallowing?
A. computes food and labor costs
B. nutritional requirements of clients
C. produces a known food quality and quantity
D. analyzes equipment needed in production - Precise Answer ✔✔C.
produces a known food quality and quantity
When testing a new recipe, which of the following is good practice?
,A. use a recipe evaluation form for a taste panel
B. standardize the recipe for sea level production
C. document the recipe source and category
D. offer the recipe to all clients prior to use on menu - Precise Answer
✔✔A. use a recipe evaluation form for a taste panel
If the quality of a standardized recipe item varies each time it is
prepared, the Certified Dietary Manager should do which of the
following?
A. modify the recipe
B. remove the product from the menu
C. Supervise the preparation of the recipe
D. analyze the ingredient list - Precise Answer ✔✔C. Supervise the
preparation of t
Which of the following descriptions would be an appropriate quality
standard for quick bread?
A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor
B. smooth, uniform shape and color, tender uneven crumb, good flavor
C. uniform shape, tender texture, good flavor, lightly browned surface
, D. golden brown, cracked surface, flaky texture, good flavor - Precise
Answer ✔✔A. golden brown, rounded, no tunnels, moist crumb, tender,
good flavor
How does the Certified Dietary Manager best control food waste?
A. supervise daily production
B. develop monitoring procedures
C. document plate waste
D. audit purchasing records - Precise Answer ✔✔B. develop monitoring
procedures
What the best reason to document leftovers?
A. to help prevent employee theft
B. to determine future forecasting needs
C. to calculate ingredient costs
D. to assess food quality - Precise Answer ✔✔B. to determine future
forecasting needs
Point of sale (POS) records may be useful in identifying what type of
issue?
A. service and production problems
WITH 100% ACCURATE SOLUTIONS
Food substitutes selected by a client for a planned meal should be
encouraged to be of similar:
A. cost
B. nutritive value
C. portion size
D. preparation method - Precise Answer ✔✔B. nutritive value
The Certified Dietary Manager is preparing for in in-service about
changes in cardiac diets. What organization would provide the best
information?
A. American Heart Association
B. Academy of Nutrition and Diabetics
C. Mayo Clinic
D. DASH Guidelines /USDA - Precise Answer ✔✔A. American Heart
Association
What is the recipe conversion factor to scale a recipe from 8 servings to
40 servings?
,A. 0.20
B. 0.50
C. 5
D. 16 - Precise Answer ✔✔C. 5
You need 896 ounces of coffee for each meal service. How many
gallons are needed per meal?
A. 7
B. 16
C. 56
D. 112 - Precise Answer ✔✔A. 7
A standardized recipe provides which of the fallowing?
A. computes food and labor costs
B. nutritional requirements of clients
C. produces a known food quality and quantity
D. analyzes equipment needed in production - Precise Answer ✔✔C.
produces a known food quality and quantity
When testing a new recipe, which of the following is good practice?
,A. use a recipe evaluation form for a taste panel
B. standardize the recipe for sea level production
C. document the recipe source and category
D. offer the recipe to all clients prior to use on menu - Precise Answer
✔✔A. use a recipe evaluation form for a taste panel
If the quality of a standardized recipe item varies each time it is
prepared, the Certified Dietary Manager should do which of the
following?
A. modify the recipe
B. remove the product from the menu
C. Supervise the preparation of the recipe
D. analyze the ingredient list - Precise Answer ✔✔C. Supervise the
preparation of t
Which of the following descriptions would be an appropriate quality
standard for quick bread?
A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor
B. smooth, uniform shape and color, tender uneven crumb, good flavor
C. uniform shape, tender texture, good flavor, lightly browned surface
, D. golden brown, cracked surface, flaky texture, good flavor - Precise
Answer ✔✔A. golden brown, rounded, no tunnels, moist crumb, tender,
good flavor
How does the Certified Dietary Manager best control food waste?
A. supervise daily production
B. develop monitoring procedures
C. document plate waste
D. audit purchasing records - Precise Answer ✔✔B. develop monitoring
procedures
What the best reason to document leftovers?
A. to help prevent employee theft
B. to determine future forecasting needs
C. to calculate ingredient costs
D. to assess food quality - Precise Answer ✔✔B. to determine future
forecasting needs
Point of sale (POS) records may be useful in identifying what type of
issue?
A. service and production problems
