Det 117- Final Exam Questions and
Answers 100% Pass
What should the Certified Dietary Manager do when a client using a selective menu
insists on ordering food that is not on her diet? - ✔✔The client should be educated on
their diet but their rights may overrule their dietary restrictions.
Diet conflicts should be referred to clinical nutrition staff and documented on the
medical record.
What is the difference between centralized and decentralized meal service? -
✔✔Centralized meal services are designed to produce large quantities of food items and
decentralized meal services are designed only for finishing or reheating prepared food
items.
Centralized meal services produce the food that will be sent to decentralized meal
services.
When making changes in dining services, what must the Certified Dietary Manager
must remember the implement first? - ✔✔Change the language used
100% Pass Guarantee Katelyn Whitman, All Rights Reserved © 2025 1
,Change the type of service
Begin with questioning clients about what they want
How many hours may be between dinner/supper and breakfast? - ✔✔14 hours
Rethermalization - ✔✔reheating of food prior to service
What results when there are delays in meal delivery? - ✔✔Complaints about food
temperature and quality may arise if there are delays in meal delivery and distribution.
If there is a delay in meal delivery and distribution it also brings up concerns about
food safety.
What is the most important consideration in menu planning? - ✔✔satisfying your
clients
What is the best way for a Certified Dietary Manager to ensure clients follow their diet
when selecting food for meals? - ✔✔staff should be trained to address a client's diet
when they drop off the menu
review each individual menu before the meal is served to a client.
computer systems can review menu choices to check for compliance, calculate totals of
restricted nutrients, eliminate allergenic foods, and automate food additions.
100% Pass Guarantee Katelyn Whitman, All Rights Reserved © 2025 2
, How does managing menus soundly and realistically relate to the substitution process?
- ✔✔planned and organized as part of the menu
How does the CDM keep a kosher kitchen? - ✔✔separates the meat from the dairy
while cooking
What is the importance of providing clients with a choice of foods? - ✔✔control over
their care, helps improve nutritional intake, and improves quality of life
What is the importance of a standardized recipe? - ✔✔ensures that a consistent quality
product can be made regardless of who is cooking
ensures that the recipe can be repeated over and over again by many staff members
with the same desired outcome
ensures a consistent quality, appearance, and taste.
What is the advantage of a recipe being very specific? - ✔✔can be repeated again and
again by many different staff members and still have the same consistent quality, taste,
and appearance
conversion factor - ✔✔the number by which you adjust each recipe ingredient to arrive
at a new yield
100% Pass Guarantee Katelyn Whitman, All Rights Reserved © 2025 3
Answers 100% Pass
What should the Certified Dietary Manager do when a client using a selective menu
insists on ordering food that is not on her diet? - ✔✔The client should be educated on
their diet but their rights may overrule their dietary restrictions.
Diet conflicts should be referred to clinical nutrition staff and documented on the
medical record.
What is the difference between centralized and decentralized meal service? -
✔✔Centralized meal services are designed to produce large quantities of food items and
decentralized meal services are designed only for finishing or reheating prepared food
items.
Centralized meal services produce the food that will be sent to decentralized meal
services.
When making changes in dining services, what must the Certified Dietary Manager
must remember the implement first? - ✔✔Change the language used
100% Pass Guarantee Katelyn Whitman, All Rights Reserved © 2025 1
,Change the type of service
Begin with questioning clients about what they want
How many hours may be between dinner/supper and breakfast? - ✔✔14 hours
Rethermalization - ✔✔reheating of food prior to service
What results when there are delays in meal delivery? - ✔✔Complaints about food
temperature and quality may arise if there are delays in meal delivery and distribution.
If there is a delay in meal delivery and distribution it also brings up concerns about
food safety.
What is the most important consideration in menu planning? - ✔✔satisfying your
clients
What is the best way for a Certified Dietary Manager to ensure clients follow their diet
when selecting food for meals? - ✔✔staff should be trained to address a client's diet
when they drop off the menu
review each individual menu before the meal is served to a client.
computer systems can review menu choices to check for compliance, calculate totals of
restricted nutrients, eliminate allergenic foods, and automate food additions.
100% Pass Guarantee Katelyn Whitman, All Rights Reserved © 2025 2
, How does managing menus soundly and realistically relate to the substitution process?
- ✔✔planned and organized as part of the menu
How does the CDM keep a kosher kitchen? - ✔✔separates the meat from the dairy
while cooking
What is the importance of providing clients with a choice of foods? - ✔✔control over
their care, helps improve nutritional intake, and improves quality of life
What is the importance of a standardized recipe? - ✔✔ensures that a consistent quality
product can be made regardless of who is cooking
ensures that the recipe can be repeated over and over again by many staff members
with the same desired outcome
ensures a consistent quality, appearance, and taste.
What is the advantage of a recipe being very specific? - ✔✔can be repeated again and
again by many different staff members and still have the same consistent quality, taste,
and appearance
conversion factor - ✔✔the number by which you adjust each recipe ingredient to arrive
at a new yield
100% Pass Guarantee Katelyn Whitman, All Rights Reserved © 2025 3
