CDM EXAM STUDY GUIDE | COMPLETE CERTIFIED DIETARY MANAGER EXAM
REVIEW QUESTIONS AND ANSWERS 2026/2027
standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is
important to include in standardized recipe? - ANS ✔✔Time and temperature controls
The certified dietary manager has a policy in place that states that the temperature of food is to be taken
at certain times. How can the CDM be sure this is being done? - ANS ✔✔Check the temperature log
routinely and often.
How would the CDM verify that the temperatures are correct and haven't been dry labbed? - ANS
✔✔Take the temperature themselves and compare to to the temperature on the long.
The CDM notices that meatloaf is being served below 135 degrees. What is the next step? - ANS
✔✔Have the cook reheat the meatloaf to 165 for 15 seconds.
The main purpose of forecasting is to determine - ANS ✔✔how much food is produced
which of the following is required for forecasting? - ANS ✔✔the current census
The foodservice department historically has invited the clients family on Thanksgiving Day to eat with
their client. The CDM will be ordering turkeys before final reservations are complete. What would they
do? - ANS ✔✔Look at previous years data and the current census forecast
The upcoming menu has a choice of meatloaf or fried chicken. The CDM reviews tallies from the last
time this menu was served and notices that they ran out of chicken before the service was done. What
would the CDM do with this menu information? - ANS ✔✔Produce more fried chicken and cut back on
meatloaf
A computerized menu system is very helpful in determining which of the following - ANS ✔✔Tally figures
for each menu item served
point of sale records can help the CDM determine - ANS ✔✔Which menu items are the most profitable
The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the regular diet, and 42
staff. Macaroni and cheese is the standard choice for both diets and the staff. How many servings of
macaroni and cheese should the CDM forecast? - ANS ✔✔95
Macaroni and cheese is made in 25 serving pan. Looking at the forecast (101) how many pans should be
made - ANS ✔✔4
The term "advance preparation" means - ANS ✔✔Any preparation that must be completed before the
main product takes place.
REVIEW QUESTIONS AND ANSWERS 2026/2027
standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is
important to include in standardized recipe? - ANS ✔✔Time and temperature controls
The certified dietary manager has a policy in place that states that the temperature of food is to be taken
at certain times. How can the CDM be sure this is being done? - ANS ✔✔Check the temperature log
routinely and often.
How would the CDM verify that the temperatures are correct and haven't been dry labbed? - ANS
✔✔Take the temperature themselves and compare to to the temperature on the long.
The CDM notices that meatloaf is being served below 135 degrees. What is the next step? - ANS
✔✔Have the cook reheat the meatloaf to 165 for 15 seconds.
The main purpose of forecasting is to determine - ANS ✔✔how much food is produced
which of the following is required for forecasting? - ANS ✔✔the current census
The foodservice department historically has invited the clients family on Thanksgiving Day to eat with
their client. The CDM will be ordering turkeys before final reservations are complete. What would they
do? - ANS ✔✔Look at previous years data and the current census forecast
The upcoming menu has a choice of meatloaf or fried chicken. The CDM reviews tallies from the last
time this menu was served and notices that they ran out of chicken before the service was done. What
would the CDM do with this menu information? - ANS ✔✔Produce more fried chicken and cut back on
meatloaf
A computerized menu system is very helpful in determining which of the following - ANS ✔✔Tally figures
for each menu item served
point of sale records can help the CDM determine - ANS ✔✔Which menu items are the most profitable
The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the regular diet, and 42
staff. Macaroni and cheese is the standard choice for both diets and the staff. How many servings of
macaroni and cheese should the CDM forecast? - ANS ✔✔95
Macaroni and cheese is made in 25 serving pan. Looking at the forecast (101) how many pans should be
made - ANS ✔✔4
The term "advance preparation" means - ANS ✔✔Any preparation that must be completed before the
main product takes place.
