CDM TEST QUESTIONS AND ANSWERS
APPROVED AND VERIFIED BY EXPERT|
NEWLY UPDATED 2025| RATED 100%
CORRECT.
What should a Certified Dietary Manager do first when dissatisfied with current vendor
prices?
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.
✔✔ c. complete a comparison study of vendors.
What is the best way to prepare frozen peas?
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.
✔✔ d. cook them in batches throughout the service time.
Beans and legumes are essential protein substitutes for clients who are:
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian.
✔✔ b. vegan.
When preparing goals for the foodservice department, goals must be:
a. narrow.
b. broad.
c. listed on the bulletin board.
d. transferrable to other departments.
✔✔ b. broad.
,When purchasing food, developing specifications ensures that:
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.
✔✔ c. milk arrives at a temperature below 41°F (5°C).
What should a Certified Dietary Manager do if a client has trouble swallowing pureed
foods?
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.
✔✔ a. request a swallowing evaluation.
A calorie count must include:
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
✔✔ a. all condiments and beverages served.
Educational materials for diabetic clients should be:
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.
✔✔ d. with simple and relevant illustrations.
Which item should NOT be served to a lactose intolerant client?
a. Dinner roll
b. Buttered carrots
c. Chocolate pudding
d. Glazed ham
✔✔ c. Chocolate pudding
,To effectively prevent foodborne illnesses, the Manager should:
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).
✔✔ 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. These
symptoms are indicative of:
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastritis.
d. dysphagia.
✔✔ d. dysphagia.
Two important steps in standardizing a new recipe are:
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.
✔✔ 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?
a. .15
b. 6.67
c. 15
d. 12.8
✔✔ b. 6.67
A Certified Dietary Manager can best monitor cash register re ceipts by:
a. thoroughly training cashiers.
b. randomly using different registers.
c. completing a daily report form.
, d. rotating cashiers among registers.
✔✔ c. completing a daily report form.
When planning an equipment maintenance schedule, the Certified Dietary Manager
should:
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.
✔✔ a. define a cleaning schedule and assign tasks to employees.
Which of the following statements about the par level of inventory management is true?
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.
✔✔ b. A physical inventory is conducted regularly.
A good way to increase efficiency among staff for job coverage is to:
a. promote a job routine.
b. allow flextime.
c. hire part-time staff.
d. implement cross-training.
✔✔ d. implement cross-training.
To prevent E. coli, a Certified Dietary Manager should ensure that ground beef is cooked
to a minimum temperature of:
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.
✔✔ a. 155°F (68.3°C) for 15 seconds.
How should a Certified Dietary Manager resolve a conflict between two cooks?
a. Ask human resources to act as a mediator.
b. Permanently assign them to different shifts.
APPROVED AND VERIFIED BY EXPERT|
NEWLY UPDATED 2025| RATED 100%
CORRECT.
What should a Certified Dietary Manager do first when dissatisfied with current vendor
prices?
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.
✔✔ c. complete a comparison study of vendors.
What is the best way to prepare frozen peas?
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.
✔✔ d. cook them in batches throughout the service time.
Beans and legumes are essential protein substitutes for clients who are:
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian.
✔✔ b. vegan.
When preparing goals for the foodservice department, goals must be:
a. narrow.
b. broad.
c. listed on the bulletin board.
d. transferrable to other departments.
✔✔ b. broad.
,When purchasing food, developing specifications ensures that:
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.
✔✔ c. milk arrives at a temperature below 41°F (5°C).
What should a Certified Dietary Manager do if a client has trouble swallowing pureed
foods?
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.
✔✔ a. request a swallowing evaluation.
A calorie count must include:
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
✔✔ a. all condiments and beverages served.
Educational materials for diabetic clients should be:
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.
✔✔ d. with simple and relevant illustrations.
Which item should NOT be served to a lactose intolerant client?
a. Dinner roll
b. Buttered carrots
c. Chocolate pudding
d. Glazed ham
✔✔ c. Chocolate pudding
,To effectively prevent foodborne illnesses, the Manager should:
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).
✔✔ 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. These
symptoms are indicative of:
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastritis.
d. dysphagia.
✔✔ d. dysphagia.
Two important steps in standardizing a new recipe are:
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.
✔✔ 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?
a. .15
b. 6.67
c. 15
d. 12.8
✔✔ b. 6.67
A Certified Dietary Manager can best monitor cash register re ceipts by:
a. thoroughly training cashiers.
b. randomly using different registers.
c. completing a daily report form.
, d. rotating cashiers among registers.
✔✔ c. completing a daily report form.
When planning an equipment maintenance schedule, the Certified Dietary Manager
should:
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.
✔✔ a. define a cleaning schedule and assign tasks to employees.
Which of the following statements about the par level of inventory management is true?
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.
✔✔ b. A physical inventory is conducted regularly.
A good way to increase efficiency among staff for job coverage is to:
a. promote a job routine.
b. allow flextime.
c. hire part-time staff.
d. implement cross-training.
✔✔ d. implement cross-training.
To prevent E. coli, a Certified Dietary Manager should ensure that ground beef is cooked
to a minimum temperature of:
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.
✔✔ a. 155°F (68.3°C) for 15 seconds.
How should a Certified Dietary Manager resolve a conflict between two cooks?
a. Ask human resources to act as a mediator.
b. Permanently assign them to different shifts.
