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CDM TEST EXAM|| ACTUAL CDM STUDY GUIDE LA
p p p p p p p
TEST AND COMPLETE VERSION 2024-
p p p p
2025 WITH ALL QUESTIONS AND 100% CORRECT A
p p p p p p p
NSWERS|| FULLY COVERED UPDATE 2025 VERIFIE p p p p p
D SOLUTIONS ALREADY GRADED A+|| BRAND NE
p p p p p p
W!!!
A standardized recipe is designed to produce a product that is: Cho
p p p p p p p p p p p
ose one answer.
p p
a. inexpensive.
b. satisfactory.
c. consistent.
d. complete. - ANSWER> c. consistent. p p p p
The Certified Dietary Manager notices that a 5-
p p p p p p p
gallon container of chili has been sitting on a counter for nearly three hours. The first
p p p p p p p p p p p p p p p p
step should be to:
p p p
Choose one answer. p p
a. Place the chili in an ice bath.
p p p p p p
b. place the chili in the cooler.
p p p p p
c. discard the chili. p p
d. reheat the chili to 165°F (73.9°C). -
p p p p p p
ANSWER> d. reheat the chili to 165°F (73.9°C).
p p p p p p p p
A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manag
p p p p p p p p p p p p
er should first:
p p
a. ask vendors to lower their prices.
p p p p p
b. ask the consultant to recommend other vendors.
p p p p p p
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c. complete a comparison study of vendors.
p p p p p
d. discontinue purchasing from the current vendors. - p p p p p p
ANSWER> c. complete a comparison study of vendors.
p p p p p p p p
The best way to prepare frozen peas is to: a. slowly cook the peas at 200°F (93.
p p p p p p p p p p p p p p p p
3°C) so they do not dry out.
p p p p p p
b. cook them rapidly until they reach an internal temperature of 140°F (60.0°C).
p p p p p p p p p p p
c. cook them to 120°F (48.9°C) and hold them in the steam table to come up to te
p p p p p p p p p p p p p p p p
mperature.
d. cook them in batches throughout the service time. -
p p p p p p p p
ANSWER> d. cook them in batches throughout the service time.
p p p p p p p p p p
Beans and legumes are essential protein substitutes for clients who are: Choos
p p p p p p p p p p p
e one answer.
p p
a. lactose intolerant. p
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian. - ANSWER> b. vegan.
p p p p p
When preparing goals for the foodservice department, a Certified Dietary Manager m
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ust show that the goals are:
p p p p p
Choose one answer. p p
a. narrow.
b. broad.
c. listed on the bulletin board.
p p p p
d. transferrable to other departments. - ANSWER> b. broad. p p p p p p p
, Pp ap gp ep |p3
When purchasing food, a Certified Dietary Manager must develop specifications to ensu
p p p p p p p p p p p
re that:
p
Choose one answer. p p
a. government commodities are used when available. p p p p p
b. eggs are delivered in a timely manner.
p p p p p p
c. milk arrives at a temperature below 41°F (5°C).
p p p p p p p
d. canned fruits are packed in water or juice. -
p p p p p p p p
ANSWER> c. milk arrives at a temperature below 41°F (5°C).
p p p p p p p p p p
When a client has trouble swallowing pureed foods, the Certified Dietary Manager shoul
p p p p p p p p p p p p
d:
Choose one answer. p p
a. request a swallowing evaluation.
p p p
b. thin foods to straw consistency.
p p p p
c. inform the physician at the next care plan meeting.
p p p p p p p p
d. thicken foods to the next consistency level. -
p p p p p p p
ANSWER> a. request a swallowing evaluation.
p p p p p p
A calorie count must include:
p p p p
Choose one answer. p p
a. all condiments and beverages served.
p p p p
b. portion sizes of items before consumption.
p p p p p
c. initials of the employee documenting the intake.
p p p p p p
d. how long it took for t - ANSWER> a. all condiments and beverages served.
p p p p p p p p p p p p p
When selecting diabetes educational information for a client in a long-
p p p p p p p p p p
term care facility, a Certified Dietary Manager should consider using materials:
p p p p p p p p p p
, Pp ap gp ep |p4
Choose one answer. p p
a. written in the English language. p p p p
b. with technical language to explain the details of the disease.
p p p p p p p p p
c. in a pocketbook format with small print so it can be kept with the client.
p p p p p p p p p p p p p p
d. with simple and relevant illustrations. -
p p p p p
ANSWER> d. with simple and relevant illustrations.
p p p p p p p
Which of the following items should NOT be served to a client who is lactose intolerant?
p p p p p p p p p p p p p p p
Choose one answer. p p
a. Dinner roll p
b. Buttered carrots p
c. Chocolate pudding p
d. Glazed ham - ANSWER> c. Chocolate pudding
p p p p p p
To effectively prevent foodborne illnesses, the Certified Dietary Manager should mo
p p p p p p p p p p
st appropriately:
p
Choose one answer. p p
a. remove potentially dangerous food items from the menu.
p p p p p p p
b. provide employees with weekly in-service training.
p p p p p
c. monitor time and temperature controls.
p p p p
d. cook all hot foods to an internal temperature of 180°F (82.2°C). - ANSWER>
p p p p p p p p p p p p
c. monitor time and temperature controls.
p p p p p
A Certified Dietary Manager is interviewing a client who recently had a stroke. Th
p p p p p p p p p p p p p
e client reports painful swallowing, food sticking in her throat, and coughing durin
p p p p p p p p p p p p
g meals. The Manager should recognize that these symptoms are indicative of:
p p p p p p p p p p p
CDM TEST EXAM|| ACTUAL CDM STUDY GUIDE LA
p p p p p p p
TEST AND COMPLETE VERSION 2024-
p p p p
2025 WITH ALL QUESTIONS AND 100% CORRECT A
p p p p p p p
NSWERS|| FULLY COVERED UPDATE 2025 VERIFIE p p p p p
D SOLUTIONS ALREADY GRADED A+|| BRAND NE
p p p p p p
W!!!
A standardized recipe is designed to produce a product that is: Cho
p p p p p p p p p p p
ose one answer.
p p
a. inexpensive.
b. satisfactory.
c. consistent.
d. complete. - ANSWER> c. consistent. p p p p
The Certified Dietary Manager notices that a 5-
p p p p p p p
gallon container of chili has been sitting on a counter for nearly three hours. The first
p p p p p p p p p p p p p p p p
step should be to:
p p p
Choose one answer. p p
a. Place the chili in an ice bath.
p p p p p p
b. place the chili in the cooler.
p p p p p
c. discard the chili. p p
d. reheat the chili to 165°F (73.9°C). -
p p p p p p
ANSWER> d. reheat the chili to 165°F (73.9°C).
p p p p p p p p
A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manag
p p p p p p p p p p p p
er should first:
p p
a. ask vendors to lower their prices.
p p p p p
b. ask the consultant to recommend other vendors.
p p p p p p
, Pp ap gp ep |p2
c. complete a comparison study of vendors.
p p p p p
d. discontinue purchasing from the current vendors. - p p p p p p
ANSWER> c. complete a comparison study of vendors.
p p p p p p p p
The best way to prepare frozen peas is to: a. slowly cook the peas at 200°F (93.
p p p p p p p p p p p p p p p p
3°C) so they do not dry out.
p p p p p p
b. cook them rapidly until they reach an internal temperature of 140°F (60.0°C).
p p p p p p p p p p p
c. cook them to 120°F (48.9°C) and hold them in the steam table to come up to te
p p p p p p p p p p p p p p p p
mperature.
d. cook them in batches throughout the service time. -
p p p p p p p p
ANSWER> d. cook them in batches throughout the service time.
p p p p p p p p p p
Beans and legumes are essential protein substitutes for clients who are: Choos
p p p p p p p p p p p
e one answer.
p p
a. lactose intolerant. p
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian. - ANSWER> b. vegan.
p p p p p
When preparing goals for the foodservice department, a Certified Dietary Manager m
p p p p p p p p p p p
ust show that the goals are:
p p p p p
Choose one answer. p p
a. narrow.
b. broad.
c. listed on the bulletin board.
p p p p
d. transferrable to other departments. - ANSWER> b. broad. p p p p p p p
, Pp ap gp ep |p3
When purchasing food, a Certified Dietary Manager must develop specifications to ensu
p p p p p p p p p p p
re that:
p
Choose one answer. p p
a. government commodities are used when available. p p p p p
b. eggs are delivered in a timely manner.
p p p p p p
c. milk arrives at a temperature below 41°F (5°C).
p p p p p p p
d. canned fruits are packed in water or juice. -
p p p p p p p p
ANSWER> c. milk arrives at a temperature below 41°F (5°C).
p p p p p p p p p p
When a client has trouble swallowing pureed foods, the Certified Dietary Manager shoul
p p p p p p p p p p p p
d:
Choose one answer. p p
a. request a swallowing evaluation.
p p p
b. thin foods to straw consistency.
p p p p
c. inform the physician at the next care plan meeting.
p p p p p p p p
d. thicken foods to the next consistency level. -
p p p p p p p
ANSWER> a. request a swallowing evaluation.
p p p p p p
A calorie count must include:
p p p p
Choose one answer. p p
a. all condiments and beverages served.
p p p p
b. portion sizes of items before consumption.
p p p p p
c. initials of the employee documenting the intake.
p p p p p p
d. how long it took for t - ANSWER> a. all condiments and beverages served.
p p p p p p p p p p p p p
When selecting diabetes educational information for a client in a long-
p p p p p p p p p p
term care facility, a Certified Dietary Manager should consider using materials:
p p p p p p p p p p
, Pp ap gp ep |p4
Choose one answer. p p
a. written in the English language. p p p p
b. with technical language to explain the details of the disease.
p p p p p p p p p
c. in a pocketbook format with small print so it can be kept with the client.
p p p p p p p p p p p p p p
d. with simple and relevant illustrations. -
p p p p p
ANSWER> d. with simple and relevant illustrations.
p p p p p p p
Which of the following items should NOT be served to a client who is lactose intolerant?
p p p p p p p p p p p p p p p
Choose one answer. p p
a. Dinner roll p
b. Buttered carrots p
c. Chocolate pudding p
d. Glazed ham - ANSWER> c. Chocolate pudding
p p p p p p
To effectively prevent foodborne illnesses, the Certified Dietary Manager should mo
p p p p p p p p p p
st appropriately:
p
Choose one answer. p p
a. remove potentially dangerous food items from the menu.
p p p p p p p
b. provide employees with weekly in-service training.
p p p p p
c. monitor time and temperature controls.
p p p p
d. cook all hot foods to an internal temperature of 180°F (82.2°C). - ANSWER>
p p p p p p p p p p p p
c. monitor time and temperature controls.
p p p p p
A Certified Dietary Manager is interviewing a client who recently had a stroke. Th
p p p p p p p p p p p p p
e client reports painful swallowing, food sticking in her throat, and coughing durin
p p p p p p p p p p p p
g meals. The Manager should recognize that these symptoms are indicative of:
p p p p p p p p p p p
