CDM EXAM WITH QUESTIONS AND
ANSWERS APPROVED BY
EXPERT|REVISED AND PASSED 2025
NEW UPDATE.
Standardized recipes list ingredients, yields, portion size, and instructions how to prepare.
What else is important to include in standardized recipe?
ANSWER ✔✔ Time and temperature controls
The certified dietary manager has a policy in place that states that the temperature of food
is to be taken at certain times. How can the CDM be sure this is being done?
ANSWER ✔✔ Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct and haven't been dry
labbed?
ANSWER ✔✔ Take the temperature themselves and compare it to the temperature on the log.
The CDM notices that meatloaf is being served below 135 degrees. What is the next step?
ANSWER ✔✔ Have the cook reheat the meatloaf to 165 for 15 seconds.
The main purpose of forecasting is to determine
ANSWER ✔✔ how much food is produced.
Which of the following is required for forecasting?
ANSWER ✔✔ the current census.
The foodservice department historically has invited the client's family on Thanksgiving
Day to eat with their client. The CDM will be ordering turkeys before final reservations are
, complete. What would they do?
ANSWER ✔✔ Look at previous years data and the current census forecast.
The upcoming menu has a choice of meatloaf or fried chicken. The CDM reviews tallies
from the last time this menu was served and notices that they ran out of chicken before the
service was done. What would the CDM do with this menu information?
ANSWER ✔✔ Produce more fried chicken and cut back on meatloaf.
A computerized menu system is very helpful in determining which of the following
ANSWER ✔✔ Tally figures for each menu item served.
Point of sale records can help the CDM determine
ANSWER ✔✔ Which menu items are the most profitable.
The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the
regular diet, and 42 staff. Macaroni and cheese is the standard choice for both diets and the
staff. How many servings of macaroni and cheese should the CDM forecast?
ANSWER ✔✔ 95.
Macaroni and cheese is made in a 25-serving pan. Looking at the forecast (101), how many
pans should be made?
ANSWER ✔✔ 4.
The term "advance preparation" means
ANSWER ✔✔ Any preparation that must be completed before the main product takes place.
Which of the following is an advanced preparation?
ANSWER ✔✔ Baking and deboning chicken the day before making chicken salad.
ANSWERS APPROVED BY
EXPERT|REVISED AND PASSED 2025
NEW UPDATE.
Standardized recipes list ingredients, yields, portion size, and instructions how to prepare.
What else is important to include in standardized recipe?
ANSWER ✔✔ Time and temperature controls
The certified dietary manager has a policy in place that states that the temperature of food
is to be taken at certain times. How can the CDM be sure this is being done?
ANSWER ✔✔ Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct and haven't been dry
labbed?
ANSWER ✔✔ Take the temperature themselves and compare it to the temperature on the log.
The CDM notices that meatloaf is being served below 135 degrees. What is the next step?
ANSWER ✔✔ Have the cook reheat the meatloaf to 165 for 15 seconds.
The main purpose of forecasting is to determine
ANSWER ✔✔ how much food is produced.
Which of the following is required for forecasting?
ANSWER ✔✔ the current census.
The foodservice department historically has invited the client's family on Thanksgiving
Day to eat with their client. The CDM will be ordering turkeys before final reservations are
, complete. What would they do?
ANSWER ✔✔ Look at previous years data and the current census forecast.
The upcoming menu has a choice of meatloaf or fried chicken. The CDM reviews tallies
from the last time this menu was served and notices that they ran out of chicken before the
service was done. What would the CDM do with this menu information?
ANSWER ✔✔ Produce more fried chicken and cut back on meatloaf.
A computerized menu system is very helpful in determining which of the following
ANSWER ✔✔ Tally figures for each menu item served.
Point of sale records can help the CDM determine
ANSWER ✔✔ Which menu items are the most profitable.
The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the
regular diet, and 42 staff. Macaroni and cheese is the standard choice for both diets and the
staff. How many servings of macaroni and cheese should the CDM forecast?
ANSWER ✔✔ 95.
Macaroni and cheese is made in a 25-serving pan. Looking at the forecast (101), how many
pans should be made?
ANSWER ✔✔ 4.
The term "advance preparation" means
ANSWER ✔✔ Any preparation that must be completed before the main product takes place.
Which of the following is an advanced preparation?
ANSWER ✔✔ Baking and deboning chicken the day before making chicken salad.
