CERTIFIED DIETARY MANAGER EXAM
SCRIPT FULL QUESTIONS AND CORRECT
ANSWERS REVIEW
●● Customer satisfaction
Answer: A key factor in menu planning.
●● Accurate food deliveries
Answer: Should be ensured by comparing the deliveries to the purchase
order.
●● Controlled-atmosphere packaging
Answer: Best used to extend the freshness of food.
●● Good air circulation
Answer: Maintained best by minimizing the time the door is open.
●● Nutritional supplement for dairy refusal
Answer: Most likely to contain Calcium.
●● Recipe ingredient substitution
, Answer: Should use the standard substitution list if an ingredient is
unavailable.
●● Justifying promotions
Answer: Should be based on evaluations from personnel files.
●● Assessing costs
Answer: Adding together the cost of all ingredients and dividing by the
number of servings is known as assessing Standardized recipe cost.
●● Hot-holding equipment
Answer: Appropriate to hold foods at 135 degrees F.
●● Kitchen inspection findings
Answer: The first plan of action is to contact the facility's pest control
solution company.
●● Profitability analysis
Answer: Most frequently compares cost with Revenue.
●● CAAs in MDS 3.0
Answer: Stands for Comprehensive Area Assessments.
SCRIPT FULL QUESTIONS AND CORRECT
ANSWERS REVIEW
●● Customer satisfaction
Answer: A key factor in menu planning.
●● Accurate food deliveries
Answer: Should be ensured by comparing the deliveries to the purchase
order.
●● Controlled-atmosphere packaging
Answer: Best used to extend the freshness of food.
●● Good air circulation
Answer: Maintained best by minimizing the time the door is open.
●● Nutritional supplement for dairy refusal
Answer: Most likely to contain Calcium.
●● Recipe ingredient substitution
, Answer: Should use the standard substitution list if an ingredient is
unavailable.
●● Justifying promotions
Answer: Should be based on evaluations from personnel files.
●● Assessing costs
Answer: Adding together the cost of all ingredients and dividing by the
number of servings is known as assessing Standardized recipe cost.
●● Hot-holding equipment
Answer: Appropriate to hold foods at 135 degrees F.
●● Kitchen inspection findings
Answer: The first plan of action is to contact the facility's pest control
solution company.
●● Profitability analysis
Answer: Most frequently compares cost with Revenue.
●● CAAs in MDS 3.0
Answer: Stands for Comprehensive Area Assessments.
