CDM Practice Test
A budget report indicates a total of 164,250 meals served per year and 37,674 labor hours
expended. What is the average number of meals per labor hour? - ANS-4.36
A CDM overhears two cooks arguing about the mixer they both need for the preparation of
items for the same meal. The best way to avoid this problem in the future is to: - ANS-revise
the menu based on available equipment
A client routinely refuses to drink milk. What would the CDM do first? - ANS-talk with the
client to find an acceptable alternative
A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The
percent of weight change is: - ANS-7%
A client who is diagnosed with diverticulitis should avoid which of the following foods? -
ANS-Bran flakes
A client with diabetes who is about to be discharged from the hospital should be given a
copy of: - ANS-the diet history
A cost effective equipment maintenance program is based upon: - ANS-preventative
maintenance
A daycare center in the facility requires assurance of food safety. The CDM should: -
ANS-summarize in a memo the facilitys safe food handling policies
A decreased intake of 250 to 300 calories per day may result in a loss of approximately one
pound of body fat within how many days? - ANS-12 days
A foodservice delivery system where meals are rethermalized and served from galleys
throughout the facility is called: - ANS-decentralized
A foodservice employee earns $10 per hour and works three hours overtime in a pay period.
Hw much additional pay would the employee receive if overtime were considered time and
half? - ANS-$45
A long term employee repeatedly ignores direction from a new supervisor. This problem is
most likely due to: - ANS-poor communication between the two
A malnutrition problem may be suggested if what percent of weight loss occurs in one
month? - ANS-5%
A nutritional food supplement should be offered to a client who: - ANS-has a significant
weight loss
A prime vendor provides 75% of the foodservice products. What products would best be
purchased outside of the prime vendor contract? - ANS-fresh produce
A specification sheet for a new slicer should include information about the: - ANS-safety
features required
An employee gets oven cleaner on their hands. The material safety data sheet for the
cleaner will provide information that will help the employee determine: - ANS-what exposure
hazards exist
An employee requests a day off far in advance. Another employee requests the same day off
at the last minute. The best way to handle this situation is to: - ANS-adhere to your policy of
first come, first serve for days off
An employee wear nail polish to work, knowing it is against policy. The CDM should: -
ANS-instruct the employee to remove the nail polish immediately
, During a survey, which of the following quality concerns would most likely affect foodservice?
- ANS-prevalence of weight loss
During orientation for a new dishroom employee, the CDM explains that the most important
aspect of the employee's responsibility is to ensure that the: - ANS-health of everyone is
protected
During receiving, the CDM discovers the fresh roast beef is 45 degrees. What should the
manager do? - ANS-refuse the delivery from the driver and get credit for it
Ground beef has been cooked and cooled for the taco salad. How should the CDM handle
serving the ground beef on a self serve bar? - ANS-place small amounts at a time in pre
cooled insulated containers
Ground beef, available only in 10 pound units, is needed to prepare chili for 120 clients. The
serving size is about 4 ounces and shrinkage is expected to be 1 1/2 ounce per serving.
How many pounds of ground beef should be ordered? - ANS-50 pounds
How are partial order deliveries handled? - ANS-request a credit memo
How can just in time purchasing help the manager control costs? - ANS-by limiting excess
inventory
How many cases of canned peaches should be ordered if the maximum quantity is 6 cases,
the minimum is 4 cases, the lead time is 3 days, the usage is one case per day, and there
are 5 cases on hand? - ANS-2 cases
How many milliliters of juice are equivalent to 1/2 cup? - ANS-120
How often must the care plan be updated? - ANS-quarterly and whenever the clients
condition changes
How should raw meats be stored? - ANS-Below ready to eat foods
How soon after the care area assessment (CAA) must a care plan be developed? - ANS-7
days
How would a two gram sodium diet appear on a diet order? - ANS-2 gr NA
If a client does not select enough food from the selective menu, what should the CDM do? -
ANS-encourage the client to add a choice
If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of calories form
fat is: - ANS-18%
Purchase specifications for meat most likely would include information about? - ANS-price
The best menu change for a client on a low-sodium (Na) diet would be: - ANS-substitute
roast beef for baked ham
The best way for the CDM to ensure that employees know how to use foodservice chemicals
is to: - ANS-train the employees on an ongoing basis
The best way to prevent shigellosis is to: - ANS-use proper hand washing procedures
The CDM completes a nutrition progress note for a client who has congestive heart failure,
an elevated BUN level, and pitting edema in the lower extremities. When the physician
orders a regular diet, the CDM should: - ANS-consult the dietitian about the diet concerns
The CDM has set a goal of improving communication. Which of the following should be the
first priority? - ANS-determine what area of communication needs improvement
The CDM is preparing for an inservice about changes in cardiac diets. What organization
would provide the best information? - ANS-American Heart Association
The CDM learns that several clients have refused to eat the meatloaf served for dinner. The
manager should first: - ANS-send the clients a substitute for the meatloaf
The CDM noticed that 10 am nourishments sent up to the floor are not passed to the clients.
Whom should the manager consult first about this problem? - ANS-the director of nursing
A budget report indicates a total of 164,250 meals served per year and 37,674 labor hours
expended. What is the average number of meals per labor hour? - ANS-4.36
A CDM overhears two cooks arguing about the mixer they both need for the preparation of
items for the same meal. The best way to avoid this problem in the future is to: - ANS-revise
the menu based on available equipment
A client routinely refuses to drink milk. What would the CDM do first? - ANS-talk with the
client to find an acceptable alternative
A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The
percent of weight change is: - ANS-7%
A client who is diagnosed with diverticulitis should avoid which of the following foods? -
ANS-Bran flakes
A client with diabetes who is about to be discharged from the hospital should be given a
copy of: - ANS-the diet history
A cost effective equipment maintenance program is based upon: - ANS-preventative
maintenance
A daycare center in the facility requires assurance of food safety. The CDM should: -
ANS-summarize in a memo the facilitys safe food handling policies
A decreased intake of 250 to 300 calories per day may result in a loss of approximately one
pound of body fat within how many days? - ANS-12 days
A foodservice delivery system where meals are rethermalized and served from galleys
throughout the facility is called: - ANS-decentralized
A foodservice employee earns $10 per hour and works three hours overtime in a pay period.
Hw much additional pay would the employee receive if overtime were considered time and
half? - ANS-$45
A long term employee repeatedly ignores direction from a new supervisor. This problem is
most likely due to: - ANS-poor communication between the two
A malnutrition problem may be suggested if what percent of weight loss occurs in one
month? - ANS-5%
A nutritional food supplement should be offered to a client who: - ANS-has a significant
weight loss
A prime vendor provides 75% of the foodservice products. What products would best be
purchased outside of the prime vendor contract? - ANS-fresh produce
A specification sheet for a new slicer should include information about the: - ANS-safety
features required
An employee gets oven cleaner on their hands. The material safety data sheet for the
cleaner will provide information that will help the employee determine: - ANS-what exposure
hazards exist
An employee requests a day off far in advance. Another employee requests the same day off
at the last minute. The best way to handle this situation is to: - ANS-adhere to your policy of
first come, first serve for days off
An employee wear nail polish to work, knowing it is against policy. The CDM should: -
ANS-instruct the employee to remove the nail polish immediately
, During a survey, which of the following quality concerns would most likely affect foodservice?
- ANS-prevalence of weight loss
During orientation for a new dishroom employee, the CDM explains that the most important
aspect of the employee's responsibility is to ensure that the: - ANS-health of everyone is
protected
During receiving, the CDM discovers the fresh roast beef is 45 degrees. What should the
manager do? - ANS-refuse the delivery from the driver and get credit for it
Ground beef has been cooked and cooled for the taco salad. How should the CDM handle
serving the ground beef on a self serve bar? - ANS-place small amounts at a time in pre
cooled insulated containers
Ground beef, available only in 10 pound units, is needed to prepare chili for 120 clients. The
serving size is about 4 ounces and shrinkage is expected to be 1 1/2 ounce per serving.
How many pounds of ground beef should be ordered? - ANS-50 pounds
How are partial order deliveries handled? - ANS-request a credit memo
How can just in time purchasing help the manager control costs? - ANS-by limiting excess
inventory
How many cases of canned peaches should be ordered if the maximum quantity is 6 cases,
the minimum is 4 cases, the lead time is 3 days, the usage is one case per day, and there
are 5 cases on hand? - ANS-2 cases
How many milliliters of juice are equivalent to 1/2 cup? - ANS-120
How often must the care plan be updated? - ANS-quarterly and whenever the clients
condition changes
How should raw meats be stored? - ANS-Below ready to eat foods
How soon after the care area assessment (CAA) must a care plan be developed? - ANS-7
days
How would a two gram sodium diet appear on a diet order? - ANS-2 gr NA
If a client does not select enough food from the selective menu, what should the CDM do? -
ANS-encourage the client to add a choice
If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of calories form
fat is: - ANS-18%
Purchase specifications for meat most likely would include information about? - ANS-price
The best menu change for a client on a low-sodium (Na) diet would be: - ANS-substitute
roast beef for baked ham
The best way for the CDM to ensure that employees know how to use foodservice chemicals
is to: - ANS-train the employees on an ongoing basis
The best way to prevent shigellosis is to: - ANS-use proper hand washing procedures
The CDM completes a nutrition progress note for a client who has congestive heart failure,
an elevated BUN level, and pitting edema in the lower extremities. When the physician
orders a regular diet, the CDM should: - ANS-consult the dietitian about the diet concerns
The CDM has set a goal of improving communication. Which of the following should be the
first priority? - ANS-determine what area of communication needs improvement
The CDM is preparing for an inservice about changes in cardiac diets. What organization
would provide the best information? - ANS-American Heart Association
The CDM learns that several clients have refused to eat the meatloaf served for dinner. The
manager should first: - ANS-send the clients a substitute for the meatloaf
The CDM noticed that 10 am nourishments sent up to the floor are not passed to the clients.
Whom should the manager consult first about this problem? - ANS-the director of nursing
