CDM PRACTICE TEST WITH Q&A TESTED
AND APPROVED NEWLY MODIFIED
To effectively prevent foodborne illnesses, the Certified Dietary Manager should most
appropriately: Choose one answer.
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). -- ANSWER--c.
monitor time and temperature controls.
Which of the following items should NOT be served to a client who is lactose intolerant?
Choose one answer.
a. Dinner roll
b. Buttered carrots
c. Chocolate pudding
d. Glazed ham -- ANSWER--c. Chocolate pudding
When a client has trouble swallowing pureed foods, the Certified Dietary Manager should:
Choose one answer.
a. request a swallowing evaluation.
b. thin foods to straw consistency.
c. inform the physician at the next care plan meeting.
Page 1 of 158
,d. thicken foods to the next consistency level. -- ANSWER--a. request a swallowing
evaluation.
A calorie count must include:
Choose one answer.
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 -- ANSWER--a. all condiments and beverages served.
When selecting diabetes educational information for a client in a long-term care facility, a
Certified Dietary Manager should consider using materials:
Choose one answer.
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. -- ANSWER--d. with simple and relevant
illustrations.
Beans and legumes are essential protein substitutes for clients who are:
Choose one answer.
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian. -- ANSWER--b. vegan.
Page 2 of 158
,The best way to prepare frozen peas is to: 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. -- ANSWER--d. cook them in
batches throughout the service time.
A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manager
should first:
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. -- ANSWER--c. complete a
comparison
study of vendors.
When purchasing food, a Certified Dietary Manager must develop specifications to ensure
that:
Choose one answer.
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).
Page 3 of 158
, d. canned fruits are packed in water or juice. -- ANSWER--c. milk arrives at a
temperature below 41°F (5°C).
When preparing goals for the foodservice department, a Certified Dietary Manager must
show that the goals are:
Choose one answer.
a. narrow.
b. broad.
c. listed on the bulletin board.
d. transferrable to other departments. -- ANSWER--b. broad.
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. The
Manager should recognize that these symptoms are indicative of:
Choose one answer.
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastritis.
d. dysphagia. -- ANSWER--d. dysphagia.
Two important steps in standardizing a new recipe are:
Choose one answer.
a. taking a picture and marketing the new menu item.
b. testing and garnishing.
Page 4 of 158
AND APPROVED NEWLY MODIFIED
To effectively prevent foodborne illnesses, the Certified Dietary Manager should most
appropriately: Choose one answer.
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). -- ANSWER--c.
monitor time and temperature controls.
Which of the following items should NOT be served to a client who is lactose intolerant?
Choose one answer.
a. Dinner roll
b. Buttered carrots
c. Chocolate pudding
d. Glazed ham -- ANSWER--c. Chocolate pudding
When a client has trouble swallowing pureed foods, the Certified Dietary Manager should:
Choose one answer.
a. request a swallowing evaluation.
b. thin foods to straw consistency.
c. inform the physician at the next care plan meeting.
Page 1 of 158
,d. thicken foods to the next consistency level. -- ANSWER--a. request a swallowing
evaluation.
A calorie count must include:
Choose one answer.
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 -- ANSWER--a. all condiments and beverages served.
When selecting diabetes educational information for a client in a long-term care facility, a
Certified Dietary Manager should consider using materials:
Choose one answer.
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. -- ANSWER--d. with simple and relevant
illustrations.
Beans and legumes are essential protein substitutes for clients who are:
Choose one answer.
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian. -- ANSWER--b. vegan.
Page 2 of 158
,The best way to prepare frozen peas is to: 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. -- ANSWER--d. cook them in
batches throughout the service time.
A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manager
should first:
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. -- ANSWER--c. complete a
comparison
study of vendors.
When purchasing food, a Certified Dietary Manager must develop specifications to ensure
that:
Choose one answer.
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).
Page 3 of 158
, d. canned fruits are packed in water or juice. -- ANSWER--c. milk arrives at a
temperature below 41°F (5°C).
When preparing goals for the foodservice department, a Certified Dietary Manager must
show that the goals are:
Choose one answer.
a. narrow.
b. broad.
c. listed on the bulletin board.
d. transferrable to other departments. -- ANSWER--b. broad.
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. The
Manager should recognize that these symptoms are indicative of:
Choose one answer.
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastritis.
d. dysphagia. -- ANSWER--d. dysphagia.
Two important steps in standardizing a new recipe are:
Choose one answer.
a. taking a picture and marketing the new menu item.
b. testing and garnishing.
Page 4 of 158
