CDM EXAM 2024/2025 WITH 100% ACCUR h h h h h
ATE SOLUTIONS h
A Certified Dietary Manager is dissatisfied with prices from current vendo
h h h h h h h h h h
rs. The Manager should first:
h h h h
h a. ask vendors to lower their prices.
h h h h h h h
h b. ask the consultant to recommend other vendors.
h h h h h h h h
h c. complete a comparison study of vendors.
h h h h h h h
h d. discontinue purchasing from the current vendors. -
h h h h h h h
h Precise Answer ✔✔c. complete a comparison study of vendors.
h h h h h h h h
The best way to prepare frozen peas is to: a. slowly cook the peas at 200°F (
h h h h h h h h h h h h h h h h
93.3°C) so they do not dry out. h h h h h h h
b. cook them rapidly until they reach an internal temperature of 140°F (60.
h h h h h h h h h h h h
0°C). h
c. cook them to 120°F (48.9°C) and hold them in the steam table to come up
h h h h h h h h h h h h h h h
to temperature.
h h h
d. cook them in batches throughout the service time. -
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Precise Answer ✔✔d. cook them in batches throughout the service time.
h h h h h h h h h h h
Beans and legumes are essential protein substitutes for clients who are:
h h h h h h h h h h
Choose one answer. h h
h a. lactose intolerant.
h h h
h b. vegan.
h h
,h c. ovo-lacto-vegetarian.
h h
h d. lacto vegetarian. - Precise Answer ✔✔b. vegan.
h h h h h h h
When preparing goals for the foodservice department, a Certified Dietary
h h h h h h h h h h
Manager must show that the goals are:
h h h h h h
Choose one answer.h h
h a. narrow.
h h
h b. broad.
h h
h c. listed on the bulletin board.
h h h h h h
h d. transferrable to other departments. - Precise Answer ✔✔b. broad.
h h h h h h h h h
When purchasing food, a Certified Dietary Manager must develop specific
h h h h h h h h h
ations to ensure that:
h h h
Choose one answer.h h
h a. government commodities are used when available.
h h h h h h h
h b. eggs are delivered in a timely manner.
h h h h h h h h
h c. milk arrives at a temperature below 41°F (5°C).
h h h h h h h h h
h d. canned fruits are packed in water or juice. -
h h h h h h h h h
h Precise Answer ✔✔c. milk arrives at a temperature below 41°F (5°C).
h h h h h h h h h h
When a client has trouble swallowing pureed foods, the Certified Dietary
h h h h h h h h h h h
Manager should: h
Choose one answer.h h
h a. request a swallowing evaluation.
h h h h h
,h b. thin foods to straw consistency.
h h h h h h
h c. inform the physician at the next care plan meeting.
h h h h h h h h h h
h d. thicken foods to the next consistency level. -
h h h h h h h h
h Precise Answer ✔✔a. request a swallowing evaluation.
h h h h h h
A calorie count must include:
h h h h
Choose one answer. h h
h a. all condiments and beverages served.
h h h h h h
h b. portion sizes of items before consumption.
h h h h h h h
h c. initials of the employee documenting the intake.
h h h h h h h h
h d. how long it took for t -
h h h h h h h
h Precise Answer ✔✔a. all condiments and beverages served.
h h h h h h h
When selecting diabetes educational information for a client in a long-
h h h h h h h h h h
term care facility, a Certified Dietary Manager should consider using mater
h h h h h h h h h h
ials:
Choose one answer. h h
h a. written in the English language.
h h h h h h
h b. with technical language to explain the details of the disease.
h h h h h h h h h h h
h c. in a pocketbook format with small print so it can be kept with the client.
h h h h h h h h h h h h h h h h
h d. with simple and relevant illustrations. -
h h h h h h
h Precise Answer ✔✔d. with simple and relevant illustrations.
h h h h h h h
, Which of the following items should NOT be served to a client who is lacto
h h h h h h h h h h h h h h
se intolerant?
h
Choose one answer. h h
h a. Dinner roll
h h h
h b. Buttered carrots
h h h
h c. Chocolate pudding
h h h
h d. Glazed ham - Precise Answer ✔✔c. Chocolate pudding
h h h h h h h h
To effectively prevent foodborne illnesses, the Certified Dietary Manager
h h h h h h h h h
should most appropriately:
h h
Choose one answer. h h
h a. remove potentially dangerous food items from the menu.
h h h h h h h h h
h b. provide employees with weekly in-service training.
h h h h h h h
h c. monitor time and temperature controls.
h h h h h h
h d. cook all hot foods to an internal temperature of 180°F (82.2°C). -
h h h h h h h h h h h h
h Precise Answer ✔✔c. monitor time and temperature controls.
h h h h h h h
A Certified Dietary Manager is interviewing a client who recently had a str
h h h h h h h h h h h h
oke. The client reports painful swallowing, food sticking in her throat, and
h h h h h h h h h h h h
coughing during meals. The Manager should recognize that these sympto
h h h h h h h h h
ms are indicative of:
h h h
Choose one answer. h h
h a. hiatal hernia.
h h h
h b. gastroesophageal reflux disease (GERD).
h h h h h
h c. gastritis.
h h
ATE SOLUTIONS h
A Certified Dietary Manager is dissatisfied with prices from current vendo
h h h h h h h h h h
rs. The Manager should first:
h h h h
h a. ask vendors to lower their prices.
h h h h h h h
h b. ask the consultant to recommend other vendors.
h h h h h h h h
h c. complete a comparison study of vendors.
h h h h h h h
h d. discontinue purchasing from the current vendors. -
h h h h h h h
h Precise Answer ✔✔c. complete a comparison study of vendors.
h h h h h h h h
The best way to prepare frozen peas is to: a. slowly cook the peas at 200°F (
h h h h h h h h h h h h h h h h
93.3°C) so they do not dry out. h h h h h h h
b. cook them rapidly until they reach an internal temperature of 140°F (60.
h h h h h h h h h h h h
0°C). h
c. cook them to 120°F (48.9°C) and hold them in the steam table to come up
h h h h h h h h h h h h h h h
to temperature.
h h h
d. cook them in batches throughout the service time. -
h h h h h h h h h
Precise Answer ✔✔d. cook them in batches throughout the service time.
h h h h h h h h h h h
Beans and legumes are essential protein substitutes for clients who are:
h h h h h h h h h h
Choose one answer. h h
h a. lactose intolerant.
h h h
h b. vegan.
h h
,h c. ovo-lacto-vegetarian.
h h
h d. lacto vegetarian. - Precise Answer ✔✔b. vegan.
h h h h h h h
When preparing goals for the foodservice department, a Certified Dietary
h h h h h h h h h h
Manager must show that the goals are:
h h h h h h
Choose one answer.h h
h a. narrow.
h h
h b. broad.
h h
h c. listed on the bulletin board.
h h h h h h
h d. transferrable to other departments. - Precise Answer ✔✔b. broad.
h h h h h h h h h
When purchasing food, a Certified Dietary Manager must develop specific
h h h h h h h h h
ations to ensure that:
h h h
Choose one answer.h h
h a. government commodities are used when available.
h h h h h h h
h b. eggs are delivered in a timely manner.
h h h h h h h h
h c. milk arrives at a temperature below 41°F (5°C).
h h h h h h h h h
h d. canned fruits are packed in water or juice. -
h h h h h h h h h
h Precise Answer ✔✔c. milk arrives at a temperature below 41°F (5°C).
h h h h h h h h h h
When a client has trouble swallowing pureed foods, the Certified Dietary
h h h h h h h h h h h
Manager should: h
Choose one answer.h h
h a. request a swallowing evaluation.
h h h h h
,h b. thin foods to straw consistency.
h h h h h h
h c. inform the physician at the next care plan meeting.
h h h h h h h h h h
h d. thicken foods to the next consistency level. -
h h h h h h h h
h Precise Answer ✔✔a. request a swallowing evaluation.
h h h h h h
A calorie count must include:
h h h h
Choose one answer. h h
h a. all condiments and beverages served.
h h h h h h
h b. portion sizes of items before consumption.
h h h h h h h
h c. initials of the employee documenting the intake.
h h h h h h h h
h d. how long it took for t -
h h h h h h h
h Precise Answer ✔✔a. all condiments and beverages served.
h h h h h h h
When selecting diabetes educational information for a client in a long-
h h h h h h h h h h
term care facility, a Certified Dietary Manager should consider using mater
h h h h h h h h h h
ials:
Choose one answer. h h
h a. written in the English language.
h h h h h h
h b. with technical language to explain the details of the disease.
h h h h h h h h h h h
h c. in a pocketbook format with small print so it can be kept with the client.
h h h h h h h h h h h h h h h h
h d. with simple and relevant illustrations. -
h h h h h h
h Precise Answer ✔✔d. with simple and relevant illustrations.
h h h h h h h
, Which of the following items should NOT be served to a client who is lacto
h h h h h h h h h h h h h h
se intolerant?
h
Choose one answer. h h
h a. Dinner roll
h h h
h b. Buttered carrots
h h h
h c. Chocolate pudding
h h h
h d. Glazed ham - Precise Answer ✔✔c. Chocolate pudding
h h h h h h h h
To effectively prevent foodborne illnesses, the Certified Dietary Manager
h h h h h h h h h
should most appropriately:
h h
Choose one answer. h h
h a. remove potentially dangerous food items from the menu.
h h h h h h h h h
h b. provide employees with weekly in-service training.
h h h h h h h
h c. monitor time and temperature controls.
h h h h h h
h d. cook all hot foods to an internal temperature of 180°F (82.2°C). -
h h h h h h h h h h h h
h Precise Answer ✔✔c. monitor time and temperature controls.
h h h h h h h
A Certified Dietary Manager is interviewing a client who recently had a str
h h h h h h h h h h h h
oke. The client reports painful swallowing, food sticking in her throat, and
h h h h h h h h h h h h
coughing during meals. The Manager should recognize that these sympto
h h h h h h h h h
ms are indicative of:
h h h
Choose one answer. h h
h a. hiatal hernia.
h h h
h b. gastroesophageal reflux disease (GERD).
h h h h h
h c. gastritis.
h h
