CDM PRACTICE EXAM | 297 QUESTIONS
AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) | GRADED A+ |
NEW UPDATE 2025
Modifying standard menus for cultural diversity, important to consider -
ANSWER Client preferences
Yield factor for broccoli .85 and you need 22 lbs. for service, how much should you
order?
.85÷22= - ANSWER 26 lbs.
Food groups that contains the highest level of phosphorus - ANSWER Dairy
products
The greatest concern in both centralized and decentralized systems - ANSWER
Temperature control
The most common meal assembly system in acute care - ANSWER Tray line
Reason to reject during receiving - ANSWER Packaging has gnaw marks
Part time employee fails to report to work as scheduled - ANSWER Review the
situation with the employee
,Two staff members discussing the health of a client.
Address the situation by - ANSWER Follow the disciplinary procedures for your
department
Client reported cold food, first step - ANSWER Conduct a temperature audit
Client forget what they order on selective menu - ANSWER Take the order in
the dining room right before service
Exhibit effectiveness as a leader by - ANSWER Motivating people as a group to
get things done
Uncooked, unpasteurized, fresh eggs are not advisable to elderly at breakfast
because of what illness - ANSWER Salmonella enteritis bacteria
Prevent purveyors from delivering poor quality food by - ANSWER Inspect all
deliveries upon arrival
A measurable goal for a client with inadequate fluid intake - ANSWER Client
will increase daily fluid consumption by 3oz.
Preparation methods that best retains nutrition and quality for frozen broccoli -
ANSWER Batch cook in steamer
CDM should complete an inventory of all food and non-food items - ANSWER
Once a month
,Evaluating the presentation of meals the CDM should consider the characteristics -
ANSWER Color of foods
The primary concern when developing emergency procedures - ANSWER How
the client needs will be met
A legally acceptable interview question - ANSWER Have you ever been
convicted of a crime
What should a CDM do when a visitor asks about a client's nutritional intake -
ANSWER Decline to give information until reporting relationship is verified
Method that is most effective in training staff on use of a new thermistor
thermometer - ANSWER Demonstrate use and have employee practice
How many labor hours are needed to maintain a 0.25 labor ratio if census are 110
110×0.25= - ANSWER 27.5
Example of continuous quality improvement - ANSWER Plate waste studies
Serving from a gallon if you use a #30 scoop/disher - ANSWER 120
Cook reports receiving a shock from waffle iron. First thing the CDM should do -
ANSWER Take the waffle iron out of service
, A client weight dropped from 145 lbs. to 128 lbs. in one month. The percent
weight loss is: - ANSWER 12%
Resources for a gluten restricted diet - ANSWER Facility diet manual
To prevent food borne illness transmission, employee are required to report the
following symptoms - ANSWER Vomiting
Base schedule of position needs in food service each day - ANSWER Staffing
pattern
The information needed when gathering data for forecasting an annual event -
ANSWER Record of food served for previous events
Calculate the food cost for October:
Beginning inventory: 2,000
Purchases: 6,000
Ending inventory: 3,000 - ANSWER 5,000
Effective approach for monitoring employee understanding of in service training -
ANSWER Observe employee after training
Deficiencies found for fire-safety in food service still exist. What should the CDM
do first - ANSWER Contact the maintenance supervisor
AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) | GRADED A+ |
NEW UPDATE 2025
Modifying standard menus for cultural diversity, important to consider -
ANSWER Client preferences
Yield factor for broccoli .85 and you need 22 lbs. for service, how much should you
order?
.85÷22= - ANSWER 26 lbs.
Food groups that contains the highest level of phosphorus - ANSWER Dairy
products
The greatest concern in both centralized and decentralized systems - ANSWER
Temperature control
The most common meal assembly system in acute care - ANSWER Tray line
Reason to reject during receiving - ANSWER Packaging has gnaw marks
Part time employee fails to report to work as scheduled - ANSWER Review the
situation with the employee
,Two staff members discussing the health of a client.
Address the situation by - ANSWER Follow the disciplinary procedures for your
department
Client reported cold food, first step - ANSWER Conduct a temperature audit
Client forget what they order on selective menu - ANSWER Take the order in
the dining room right before service
Exhibit effectiveness as a leader by - ANSWER Motivating people as a group to
get things done
Uncooked, unpasteurized, fresh eggs are not advisable to elderly at breakfast
because of what illness - ANSWER Salmonella enteritis bacteria
Prevent purveyors from delivering poor quality food by - ANSWER Inspect all
deliveries upon arrival
A measurable goal for a client with inadequate fluid intake - ANSWER Client
will increase daily fluid consumption by 3oz.
Preparation methods that best retains nutrition and quality for frozen broccoli -
ANSWER Batch cook in steamer
CDM should complete an inventory of all food and non-food items - ANSWER
Once a month
,Evaluating the presentation of meals the CDM should consider the characteristics -
ANSWER Color of foods
The primary concern when developing emergency procedures - ANSWER How
the client needs will be met
A legally acceptable interview question - ANSWER Have you ever been
convicted of a crime
What should a CDM do when a visitor asks about a client's nutritional intake -
ANSWER Decline to give information until reporting relationship is verified
Method that is most effective in training staff on use of a new thermistor
thermometer - ANSWER Demonstrate use and have employee practice
How many labor hours are needed to maintain a 0.25 labor ratio if census are 110
110×0.25= - ANSWER 27.5
Example of continuous quality improvement - ANSWER Plate waste studies
Serving from a gallon if you use a #30 scoop/disher - ANSWER 120
Cook reports receiving a shock from waffle iron. First thing the CDM should do -
ANSWER Take the waffle iron out of service
, A client weight dropped from 145 lbs. to 128 lbs. in one month. The percent
weight loss is: - ANSWER 12%
Resources for a gluten restricted diet - ANSWER Facility diet manual
To prevent food borne illness transmission, employee are required to report the
following symptoms - ANSWER Vomiting
Base schedule of position needs in food service each day - ANSWER Staffing
pattern
The information needed when gathering data for forecasting an annual event -
ANSWER Record of food served for previous events
Calculate the food cost for October:
Beginning inventory: 2,000
Purchases: 6,000
Ending inventory: 3,000 - ANSWER 5,000
Effective approach for monitoring employee understanding of in service training -
ANSWER Observe employee after training
Deficiencies found for fire-safety in food service still exist. What should the CDM
do first - ANSWER Contact the maintenance supervisor
