CDM EOC TEST ANSWERS AND QUESTIONS SET A+
✔✔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? -
✔✔Check the temperature log routinely and often.
✔✔How would the CDM verify that the temperatures are correct and haven't been dry
labbed? - ✔✔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? - ✔✔Have the cook reheat the meatloaf to 165 for 15 seconds.
✔✔The main purpose of forecasting is to determine - ✔✔how much food is produced
✔✔which of the following is required for forecasting? - ✔✔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? - ✔✔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? -
✔✔Produce more fried chicken and cut back on meatloaf
✔✔A computerized menu system is very helpful in determining which of the following -
✔✔Tally figures for each menu item served
✔✔point of sale records can help the CDM determine - ✔✔Which menu items are the
most profitable
✔✔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? -
✔✔Check the temperature log routinely and often.
✔✔How would the CDM verify that the temperatures are correct and haven't been dry
labbed? - ✔✔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? - ✔✔Have the cook reheat the meatloaf to 165 for 15 seconds.
✔✔The main purpose of forecasting is to determine - ✔✔how much food is produced
✔✔which of the following is required for forecasting? - ✔✔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? - ✔✔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? -
✔✔Produce more fried chicken and cut back on meatloaf
✔✔A computerized menu system is very helpful in determining which of the following -
✔✔Tally figures for each menu item served
✔✔point of sale records can help the CDM determine - ✔✔Which menu items are the
most profitable
