DET
Det 117 Final Exam
What should the Certified Dietary Manager do when a client using a selective menu
insists on ordering food that is not on her diet? - Correct Ans-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? - Correct
Ans-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? - Correct Ans-Change the language used
Change the type of service
Begin with questioning clients about what they want
How many hours may be between dinner/supper and breakfast? - Correct Ans-14 hours
Rethermalization - Correct Ans-reheating of food prior to service
What results when there are delays in meal delivery? - Correct Ans-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? - Correct Ans-satisfying
your clients
What is the best way for a Certified Dietary Manager to ensure clients follow their diet
when selecting food for meals? - Correct Ans-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.
How does managing menus soundly and realistically relate to the substitution process?
- Correct Ans-planned and organized as part of the menu
DET
, DET
How does the CDM keep a kosher kitchen? - Correct Ans-separates the meat from the
dairy while cooking
What is the importance of providing clients with a choice of foods? - Correct Ans-control
over their care, helps improve nutritional intake, and improves quality of life
What is the importance of a standardized recipe? - Correct Ans-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? - Correct Ans-can be repeated
again and again by many different staff members and still have the same consistent
quality, taste, and appearance
conversion factor - Correct Ans-the number by which you adjust each recipe ingredient
to arrive at a new yield
standardized recipe - Correct Ans-a recipe that contains detailed specifications and has
been adapted and tested in your operation
Why is portion control essential? - Correct Ans-control the number of servings for a
product and for building client satisfaction
clients are more satisfied when their portion sizes are predictable and consistent.
Using liquid or processed eggs meet which food safety regulation? - Correct Ans-The
food safety regulation that prohibits the pooling of eggs
What determines the flavor of natural cheese? - Correct Ans-type of milk and the length
of time the cheese is aged
Why is unsalted butter used in some baking recipes? - Correct Ans-butter flavor is more
pronounced
What is the maximum temperature to cook cheese to prevent curdling and toughness? -
Correct Ans-a low temperature no higher than 350 degrees
What is an advantage for ultra-high-temperature pasteurized milk? - Correct Ans-can be
held for up to three months without refrigeration
What is an advantage for irradiating meat? - Correct Ans-safer
DET
Det 117 Final Exam
What should the Certified Dietary Manager do when a client using a selective menu
insists on ordering food that is not on her diet? - Correct Ans-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? - Correct
Ans-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? - Correct Ans-Change the language used
Change the type of service
Begin with questioning clients about what they want
How many hours may be between dinner/supper and breakfast? - Correct Ans-14 hours
Rethermalization - Correct Ans-reheating of food prior to service
What results when there are delays in meal delivery? - Correct Ans-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? - Correct Ans-satisfying
your clients
What is the best way for a Certified Dietary Manager to ensure clients follow their diet
when selecting food for meals? - Correct Ans-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.
How does managing menus soundly and realistically relate to the substitution process?
- Correct Ans-planned and organized as part of the menu
DET
, DET
How does the CDM keep a kosher kitchen? - Correct Ans-separates the meat from the
dairy while cooking
What is the importance of providing clients with a choice of foods? - Correct Ans-control
over their care, helps improve nutritional intake, and improves quality of life
What is the importance of a standardized recipe? - Correct Ans-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? - Correct Ans-can be repeated
again and again by many different staff members and still have the same consistent
quality, taste, and appearance
conversion factor - Correct Ans-the number by which you adjust each recipe ingredient
to arrive at a new yield
standardized recipe - Correct Ans-a recipe that contains detailed specifications and has
been adapted and tested in your operation
Why is portion control essential? - Correct Ans-control the number of servings for a
product and for building client satisfaction
clients are more satisfied when their portion sizes are predictable and consistent.
Using liquid or processed eggs meet which food safety regulation? - Correct Ans-The
food safety regulation that prohibits the pooling of eggs
What determines the flavor of natural cheese? - Correct Ans-type of milk and the length
of time the cheese is aged
Why is unsalted butter used in some baking recipes? - Correct Ans-butter flavor is more
pronounced
What is the maximum temperature to cook cheese to prevent curdling and toughness? -
Correct Ans-a low temperature no higher than 350 degrees
What is an advantage for ultra-high-temperature pasteurized milk? - Correct Ans-can be
held for up to three months without refrigeration
What is an advantage for irradiating meat? - Correct Ans-safer
DET
