CERTIFIED DIETARY MANAGER 2024 CDM EXAM, PRACTICE EXAM AND STUDY GUIDE OVER 500 QUESTIONS WITH DETAILED VERIFIED ANSWERS AND RATIONALES (100% CORRECT) /A+ GRADE ASSURED

CERTIFIED DIETARY MANAGER 2024 CDM EXAM, PRACTICE EXAM AND STUDY GUIDE OVER 500 QUESTIONS WITH DETAILED VERIFIED ANSWERS AND RATIONALES (100% CORRECT) /A+ GRADE ASSURED CDM EXAM 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? - ...ANSWER...Check the temperature log routinely and often. How would the CDM verify that the temperatures are correct and haven't been dry labbed? - ...ANSWER...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? - ...ANSWER...Have the cook reheat the meatloaf to 165 for 15 seconds. The client has a right to refuse a tube feeding or additional supplements. when this happens the facility must - ...ANSWER...work with the client to determine pertinent alternatives Many people who have had heart problems are prescribed Coumadin. What foods should these people avoid? - ....ANSWER...broccoli and cauliflower A client consumed the following for breakfast. What is the total ml of fluid the client consumed? ¾ cup orange juice ½ cup oatmeal with ¼ cup of milk 1 soft-cooked egg 1 slice toast 1 cup coffee 1/3 cup of nutritional beverage supplement - ....ANSWER...560 ml A client complains to the Certified Dietary Manager that they are always thirsty, hungry, and having to go to the bathroom. These signs could be symptoms of: - ....ANSWER...high glucose levels The main purpose of forecasting is to determine - ...ANSWER...how much food is produced which of the following is required for forecasting? - ...ANSWER...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? - ...ANSWER...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? - ...ANSWER...Produce more fried chicken and cut back on meatloaf A computerized menu system is very helpful in determining which of the following - ...ANSWER...Tally figures for each menu item served point of sale records can help the CDM determine - ...ANSWER...Which menu items are the most profitable standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is important to include in standardized recipe? - ...ANSWER...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? - ...ANSWER...Check the temperature log routinely and often. How would the CDM verify that the temperatures are correct and haven't been dry labbed? - ...ANSWER...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? - ...ANSWER...Have the cook reheat the meatloaf to 165 for 15 seconds. point of sale records can help the CDM determine - ...ANSWER...Which menu items are the most profitable How many servings of macaroni and cheese should the CDM forecast? - ...ANSWER...95 Macaroni and cheese is made in 25 serving pan. Looking at the forecast (101) how many pans should be made - ...ANSWER...4 The term "advance preparation" means - ...ANSWER...Any preparation that must be completed before the main product takes place. which of the following is an advanced preparation - ...ANSWER...baking and deboning chicken the day before making chicken salad. what is a production schedule? - ...ANSWER...a schedule of what produce, how much produce, and who is to do it. which figure is most important to document after each meal for forecasting? - ...ANSWER...how much waste there was or if there was a shortage production staff can bear be helped if the CDM: - ...ANSWER...is accessible to staff and highly visible to save energy immediately: - ...ANSWER...fix leaks in water lines to determine which energy could be saved