CDM Test Questions With 100% Correct Answers

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. 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. 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. 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. 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). d. canned fruits are packed in water or juice. - Answer c. milk arrives at a temperature below 41°F (5°C). 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. 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. 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 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. 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. c. testing and modifying. d. taking a picture and writing directions. - Answer c. testing and modifying. When preparing a standardized recipe, the Certified Dietary Manager needs to increase the yield from 12 servings to 80 servings. What is the yield or conversion factor? Choose one answer. a. .15 b. 6.67 c. 15 d. 12.8 - Answer b. 6.67 A Certified Dietary Manager can best monitor cash register receipts by: Choose one answer. a. thoroughly training cashiers. b. randomly using different registers. c. completing a daily report form. d. rotating cashiers among registers. - Answer c. completing a daily report form. When planning an equipment maintenance schedule, the Certified Dietary Manager should: Choose one answer. a. define a cleaning schedule and assign tasks to employees. b. have employees report any problems or issues to management. c. keep equipment maintenance manuals locked away when not in use. d. hire a cleaning crew and inspect their work. - Answer a. define a cleaning schedule and assign tasks to employees. Which of the following statements about the par level of inventory management is true? Choose one answer. a. New stock items are rarely purchased. b. A physical inventory is conducted regularly. c. It uses a running balance of products on hand. d. It does not require lead time. - Answer b. A physical inventory is conducted regularly. A good way to increase efficiency among staff for job coverage is to: Choose one answer. a. promote a job routine. b. allow flextime. c. hire part-time staff. d. implement cross-training. - Answer d. implement cross-training. To prevent E. coli, a Certified Dietary Manager should ensure that ground beef is cooked to a mimimum temperature of: Choose one answer. a. 155°F (68.3°C) for 15 seconds. b. 175°F (79.4°C) for 15 seconds. c. 140°F (60.0°C) for 15 seconds. d. 180°F (82.2°C) for 15 seconds. - Answer a. 155°F (68.3°C) for 15 seconds How should a Certified Dietary Manager resolve a conflict between two cooks? Choose one answer. a. Ask human resources to act as a mediator. b. Permanently assign them to different shifts. c. Help them work through their differences. d. Ask them to work things out on their own - Answer c. Help them work through their differences. What part of the nutrition care process should be completed by the Certified Dietary Manager? Choose one answer. a. Nutrition diagnosis b. Nutrition screening c. Nutrition intervention d. Nutrition evaluation - Answer b. Nutrition screening Which of the following is considered subjective nutrition-related information? Choose one answer. a. Usual body weight b. Prescribed weight goal c. Ideal body weight d. Percent weight change - Answer a. Usual body weight Chemicals should be stored: Choose one answer. a. below food on shelves. b. in a separate room away from food. c. on shelves at least 6 inches above the floor. d. on the floor. - Answer b. in a separate room away from food. Which of the following controls would best prevent foodborne illiness related to cross-contamination? Choose one answer. a. Storing cold hazardous foods at or below 45°F (7.2°C) at all times b. Requiring annual physical examinations for all foodservice personnel c. Cleaning the floors and sanitizing all work surfaces after each meal d. Requiring foodservice personnel to wear disposable gloves when handling ready-to-eat foods - Answer d. Requiring foodservice personnel to wear disposable gloves when handling ready-to-eat foods 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: 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 The Certified Dietary Manager needs information for an in-service training session on carbohydrate counting diets. Which of the following organizations would best provide this information? Choose one answer. a. Centers for Disease Control and Prevention b. American Diabetes Association c. Juvenile Diabetes Federation d. Food and Drug Administration - Answer 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. 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. 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. To write a job description for the foodservice department, the Certified Dietary Manager should: Choose one answer. a. write the description and job specification with the help of the Registered Dietitian. b. assign the task of writing the job description to the employees who perform the job. c. conduct a job analysis with the help of the head cook and then write the description. d. conduct a job analysis with the help of each employee and then write the job description. - Answer d. conduct a job analysis with the help of each employee and then write the job description. A Certified Dietary Manager may be responsible for completing which of the following sections of the minimum data set (MDS)? Choose one answer. a. Section N b. Section K c. Section L d. Section M - Answer b. Section K A plate-waste study will determine if the food: Choose one answer. a. was accepted by the client. b. was served at the right temperature. c. appears to be fresh. d. served matches the menu selections - Answer a. was accepted by the client. The safest and most sanitary way to taste food is to: Choose one answer. a. use a spoon to dip from the serving ladle and taste. b. have another employee use a clean spoon to give the Certified Dietary Manager a sample taste. c. use a clean finger to taste from the serving ladle. d. ladle a small amount into a dish and taste it with a clean spoon. - Answer d. ladle a small amount into a dish and taste it with a clean spoon. What would be the best way to implement a major change in service for the foodservice department? Choose one answer. a. Post a memo on the department's message board. b. Send employees notifications via e-mail. c. Create a plan of action with employee teams. d. Meet with employees individually to explain the impact of the change - Answer c. Create a plan of action with employee teams. Which of the following dietary guidelines would be most useful for the elderly? Choose one answer. a. Cook vegetables al dente. b. Limit servings of coffee and tea. c. Emphasize simple carbohydrates with soft foods. d. Serve smaller portions. - Answer d. Serve smaller portions. Nutrition education for coronary heart disease should include information on: Choose one answer. a. low blood glucose. b. high fiber foods c. low BUN. d. simple carbohydrate foods - Answer b. high fiber foods The best way for a Certified Dietary Manager to safeguard a client's medical information according to HIPAA regulations is to: Choose one answer. a. discuss a client's medical information only in a low traffic area at the back of the cafeteria. b. keep office computers closed but not locked when away from your desk to allow ease of resuming work. c. keep all client information and client files from any physical and technical hazards or breaches. d. use a generic employee password for electronic medical records that is safely guarded from non-employees - Answer c. keep all client information and client files from any physical and technical hazards or breaches. A standardized recipe is designed to produce a product that is: Choose one answer. a. inexpensive. b. satisfactory. c. consistent. d. complete. - Answer c. consistent. The Certified Dietary Manager notices that a 5-gallon container of chili has been sitting on a counter for nearly three hours. The first step should be to: Choose one answer. a. Place the chili in an ice bath. b. place the chili in the cooler. c. discard the chili. d. reheat the chili to 165°F (73.9°C). - Answer d. reheat the chili to 165°F (73.9°C). The interdisciplinary team is meeting to review clients. Which client below must have a CAA and full care plan? Choose one answer. a. A client who is now using a plate guard. b. A client with a new Stage I pressure ulcer. c. A client who has improved mental condition. d. A client with an unplanned weight loss of 10% in the past six months. - Answer d. A client with an unplanned weight loss of 10% in the past six months. The best way to encourage communication with the staff is by: Choose one answer. a. asking the head cook to share the messages with other staff. b. posting messages on the bulletin board. c. establishing an open door policy. d. using electronic mail. - Answer c. establishing an open door policy. A dented, slighty puffed can of green beans should be: Choose one answer. a. tasted for spoilage. b. heated and served. c. reported to the supervisor. d. returned to the vendor. - Answer d. returned to the vendor. Which of the following actions should the Certified Dietary Manager perform first in a fire? Choose one answer. a. Evacuate the kitchen. b. Use an extinguisher and attempt to put out the fire. c. Call the administrator. d. Call the fire department. - Answer d. Call the fire department. A Certified Dietary Manager learns that the nursing staff is not passing needed nourishments. What should be done first? Choose one answer. a. Investigate where the service process is breaking down. b. Ask for a diet change to higher calorie meals without nourishments. c. Schedule a care planning session for the client. d. Have the foodservice staff serve the nourishments. - Answer a. Investigate where the service process is breaking down. Regulations developed by the Centers of Medicare and Medicaid Services (CMS) are developed to: Choose one answer. a. address the quality of care for clients. b. evaluate the client's tray card for accuracy. c. carry out meal service. d. assure activities of daily living are met. - Answer a. address the quality of care for clients. Performance standards are established to: Choose one answer. a. ensure that the department has no overtime. b. ensure that work is done according to expected outcomes. c. set standards top employees can achieve. d. determine criteria by which to compare employees. - Answer b. ensure that work is done according to expected outcomes. The correct end-point cooking temperature of hot soups is: Choose one answer. a. 160°F (71.1°C). b. 150°F (65.5°C). c. 165°F (76.6°C). d. 135°F (57.2°C). - Answer c. 165°F (76.6°C). A malnutrition problem may be suggested if what percentage of food is left uneaten at meals? Choose one answer. a. 15% b. 5% c. 25% d. 10% - Answer c. 25% Which of the following methods would be most effective for training department staff in a new procedure? Choose one answer. a. Demonstrate the procedure and observe individual staff members perform the procedure. b. Schedule each employee to accompany the supervisor to learn what should be done. c. Schedule a one-day course to discuss all relevant training issues. d. Post instructions on the procedure and give each employee a written copy. - Answer a. Demonstrate the procedure and observe individual staff members perform the procedure.