1|Pag e
CDM TEST EXAM|| CDM STUDY GUIDE COMPLETE
VERSION WITH ALL QUESTIONS ND CORRECT
ANSWERS|| LATEST UPDATE 2024 WITH 100% VERIFIED
SOLUTIONS ALREADY GRADED A+|| BRAND NEW!!!
The Certified Dietary Manager communicates goals for nutrition care to the
interdisciplinary team. An appropriate goal for a client who is having trouble
swallowing, and exhibiting a great deal of coughing at each meal, is to:
Choose one answer.
a. recommend a tube feeding to eliminate the need for swallowing, which results
in coughing.
b. request that the client eats in his room to avoid making the mealtime unpleasant
for others at the same table.
c. provide meals in a liquefied form at six meals during the day rather than three
meals per day.
d. request an evaluation by the occupational therapist or speech therapist to assess
the client's swallowing function. - ANSWER: d. request an evaluation by the
occupational therapist or speech therapist to assess the client's swallowing
function.
Which of the following breads would be the most healthy choice in terms of
saturated fat and cholesterol levels?
Choose one answer.
a. Biscuit with jam
b. Whole wheat toast with margarine
c. Blueberry muffin
d. Croissan - ANSWER: b. Whole wheat toast with margarine
The selection of capital equipment should be based primarily on:
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Choose one answer.
a. availability.
b. warranty.
c. quality.
d. design. - ANSWER: c. quality.
There is significant food waste from overproduction. The first step the Certified
Dietary Manager should take to analyze the problem is to:
Choose one answer.
a. check all of the purchase orders sent to the vendors.
b. change all of the standardized recipes in the kitchen.
c. monitor the portions being served.
d. review the facility communication procedures. - ANSWER: c. monitor the
portions being served.
Which of the following cleaners can be used safely to remove hard water buildup
from dishwashers?
Choose one answer.
a. Delimer
b. Chlorine
c. Ammonia
d. Soap - ANSWER: a. Delimer
It may be necessary for a Certified Dietary Manager to terminate a foodservice
employee if the employee:
Choose one answer.
a. lacks the ability to perform the job, despite adequate training.
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b. is a union activist.
c. has a poor attitude.
d. has difficulty operating a piece of kitchen equipment. - ANSWER: a. lacks the
ability to perform the job, despite adequate training.
Another name for a solvent cleaner is a:
Choose one answer.
a. detergent.
b. delimer.
c. surfactant.
d. degreaser. - ANSWER: d. degreaser.
During an inspection by a surveyor, the Certified Dietary Manager should offer:
Choose one answer.
a. a warm welcome, coffee, and cookies when the surveyor arrives.
b. reasonable explanations as to why some quality indicators may not be met for
this particular day only.
c. current photos and names of all clients so that the surveyor can easily identify
those chosen to be interviewed.
d. access to files documenting training events and in-service training sessions. -
ANSWER: d. access to files documenting training events and in-service training
sessions.
The best time to provide performance standards to trainees is at:
Choose one answer.
a. the end of training.
b. the interview.
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c. the beginning of training.
d. evaluation time. - ANSWER: c. the beginning of training.
When representing the department at external meetings, the Certified Dietary
Manager's responsibility is to:
Choose one answer.
a. offer details regarding the external meetings until immediately before the
activity is scheduled
b. ensure activities coordinate with the facility's missions and goals.
c. continue to provide assistance to department team members through e-mails and
texting during the meeting
d. agree to activities that will maximize profit for the department. - ANSWER: b.
ensure activities coordinate with the facility's missions and goals.
The Certified Dietary Manager has developed a policy to use disposable products
that are environmentally friendly. The facility staff are complaining and refusing to
use the products. The Manager should:
Choose one answer.
a. send an e-mail to all of the supervisors, communicating with the staff that
disposable products will not be used.
b. stand near the cafeteria serving line to personally communicate to each staff
member the benefits of this new product.
c. set up a meeting with the facility staff and explain the benefits of the new
products.
d. collect all of the disposable products left and lock them in the storeroom. -
ANSWER: c. set up a meeting with the facility staff and explain the benefits of the
new products.
CDM TEST EXAM|| CDM STUDY GUIDE COMPLETE
VERSION WITH ALL QUESTIONS ND CORRECT
ANSWERS|| LATEST UPDATE 2024 WITH 100% VERIFIED
SOLUTIONS ALREADY GRADED A+|| BRAND NEW!!!
The Certified Dietary Manager communicates goals for nutrition care to the
interdisciplinary team. An appropriate goal for a client who is having trouble
swallowing, and exhibiting a great deal of coughing at each meal, is to:
Choose one answer.
a. recommend a tube feeding to eliminate the need for swallowing, which results
in coughing.
b. request that the client eats in his room to avoid making the mealtime unpleasant
for others at the same table.
c. provide meals in a liquefied form at six meals during the day rather than three
meals per day.
d. request an evaluation by the occupational therapist or speech therapist to assess
the client's swallowing function. - ANSWER: d. request an evaluation by the
occupational therapist or speech therapist to assess the client's swallowing
function.
Which of the following breads would be the most healthy choice in terms of
saturated fat and cholesterol levels?
Choose one answer.
a. Biscuit with jam
b. Whole wheat toast with margarine
c. Blueberry muffin
d. Croissan - ANSWER: b. Whole wheat toast with margarine
The selection of capital equipment should be based primarily on:
,2|Pag e
Choose one answer.
a. availability.
b. warranty.
c. quality.
d. design. - ANSWER: c. quality.
There is significant food waste from overproduction. The first step the Certified
Dietary Manager should take to analyze the problem is to:
Choose one answer.
a. check all of the purchase orders sent to the vendors.
b. change all of the standardized recipes in the kitchen.
c. monitor the portions being served.
d. review the facility communication procedures. - ANSWER: c. monitor the
portions being served.
Which of the following cleaners can be used safely to remove hard water buildup
from dishwashers?
Choose one answer.
a. Delimer
b. Chlorine
c. Ammonia
d. Soap - ANSWER: a. Delimer
It may be necessary for a Certified Dietary Manager to terminate a foodservice
employee if the employee:
Choose one answer.
a. lacks the ability to perform the job, despite adequate training.
,3|Pag e
b. is a union activist.
c. has a poor attitude.
d. has difficulty operating a piece of kitchen equipment. - ANSWER: a. lacks the
ability to perform the job, despite adequate training.
Another name for a solvent cleaner is a:
Choose one answer.
a. detergent.
b. delimer.
c. surfactant.
d. degreaser. - ANSWER: d. degreaser.
During an inspection by a surveyor, the Certified Dietary Manager should offer:
Choose one answer.
a. a warm welcome, coffee, and cookies when the surveyor arrives.
b. reasonable explanations as to why some quality indicators may not be met for
this particular day only.
c. current photos and names of all clients so that the surveyor can easily identify
those chosen to be interviewed.
d. access to files documenting training events and in-service training sessions. -
ANSWER: d. access to files documenting training events and in-service training
sessions.
The best time to provide performance standards to trainees is at:
Choose one answer.
a. the end of training.
b. the interview.
, 4|Pag e
c. the beginning of training.
d. evaluation time. - ANSWER: c. the beginning of training.
When representing the department at external meetings, the Certified Dietary
Manager's responsibility is to:
Choose one answer.
a. offer details regarding the external meetings until immediately before the
activity is scheduled
b. ensure activities coordinate with the facility's missions and goals.
c. continue to provide assistance to department team members through e-mails and
texting during the meeting
d. agree to activities that will maximize profit for the department. - ANSWER: b.
ensure activities coordinate with the facility's missions and goals.
The Certified Dietary Manager has developed a policy to use disposable products
that are environmentally friendly. The facility staff are complaining and refusing to
use the products. The Manager should:
Choose one answer.
a. send an e-mail to all of the supervisors, communicating with the staff that
disposable products will not be used.
b. stand near the cafeteria serving line to personally communicate to each staff
member the benefits of this new product.
c. set up a meeting with the facility staff and explain the benefits of the new
products.
d. collect all of the disposable products left and lock them in the storeroom. -
ANSWER: c. set up a meeting with the facility staff and explain the benefits of the
new products.
