CDM Dietary Manager Exam With Correct Questions And Answers 2024

CDM Dietary Manager Exam With Correct Questions And Answers 2024 Food substitutes selected by a client for a planned meal should be encouraged to be of similar: A. cost B. nutritive value C. portion size D. preparation method - correct answer.B. nutritive value The Certified Dietary Manager is preparing for in in-service about changes in cardiac diets. What organization would provide the best information? A. American Heart Association B. Academy of Nutrition and Diabetics C. Mayo Clinic D. DASH Guidelines /USDA - correct answer.A. American Heart Association What is the recipe conversion factor to scale a recipe from 8 servings to 40 servings? A. 0.20 B. 0.50 C. 5 D. 16 - correct answer.C. 5 You need 896 ounces of coffee for each meal service. How many gallons are needed per meal? A. 7 B. 16 C. 56 D. 112 - correct answer.A. 7 A standardized recipe provides which of the fallowing? A. computes food and labor costs B. nutritional requirements of clients C. produces a known food quality and quantity D. analyzes equipment needed in production - correct answer.C. produces a known food quality and quantity When testing a new recipe, which of the following is good practice? A. use a recipe evaluation form for a taste panel B. standardize the recipe for sea level production C. document the recipe source and category D. offer the recipe to all clients prior to use on menu - correct answer.A. use a recipe evaluation form for a taste panel If the quality of a standardized recipe item varies each time it is prepared, the Certified Dietary Manager should do which of the following? A. modify the recipe B. remove the product from the menu C. Supervise the preparation of the recipe D. analyze the ingredient list - correct answer.C. Supervise the preparation of t Which of the following descriptions would be an appropriate quality standard for quick bread? A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor B. smooth, uniform shape and color, tender uneven crumb, good flavor C. uniform shape, tender texture, good flavor, lightly browned surface D. golden brown, cracked surface, flaky texture, good flavor - correct answer.A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor How does the Certified Dietary Manager best control food waste? A. supervise daily production B. develop monitoring procedures C. document plate waste D. audit purchasing records - correct answer.B. develop monitoring procedures What the best reason to document leftovers? A. to help prevent employee theft B. to determine future forecasting needs C. to calculate ingredient costs D. to assess food quality - correct answer.B. to determine future forecasting needs