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CDM TEST EXAM|| ACTUAL CDM STUDY GUIDE
LATEST AND COMPLETE VERSION 2024-2025
WITH ALL QUESTIONS AND 100% CORRECT
ANSWERS|| FULLY COVERED UPDATE 2025
VERIFIED SOLUTIONS ALREADY GRADED A+||
BRAND NEW!!!
A standardized recipe is designed to produce a product that is:
Choose one answer.
a. inexpensive.
b. satisfactory.
c. consistent.
d. complete. - ANSWER> c. consistent.
The Certified Dietary Manager notices that a 5-gallon container of chili has been
sitting on a counter for nearly three hours. The first step should be to:
Choose one answer.
a. Place the chili in an ice bath.
b. place the chili in the cooler.
c. discard the chili.
d. reheat the chili to 165°F (73.9°C). - ANSWER> d. reheat the chili to 165°F
(73.9°C).
A Certified Dietary Manager is dissatisfied with prices from current vendors. The
Manager should first:
a. ask vendors to lower their prices.
b. ask the consultant to recommend other vendors.
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c. complete a comparison study of vendors.
d. discontinue purchasing from the current vendors. - ANSWER> c. complete a
comparison study of vendors.
The best way to prepare frozen peas is to: a. slowly cook the peas at 200°F
(93.3°C) so they do not dry out.
b. cook them rapidly until they reach an internal temperature of 140°F (60.0°C).
c. cook them to 120°F (48.9°C) and hold them in the steam table to come up to
temperature.
d. cook them in batches throughout the service time. - ANSWER> d. cook them in
batches throughout the service time.
Beans and legumes are essential protein substitutes for clients who are:
Choose one answer.
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian. - ANSWER> b. vegan.
When preparing goals for the foodservice department, a Certified Dietary Manager
must show that the goals are:
Choose one answer.
a. narrow.
b. broad.
c. listed on the bulletin board.
d. transferrable to other departments. - ANSWER> b. broad.
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When purchasing food, a Certified Dietary Manager must develop specifications to
ensure that:
Choose one answer.
a. government commodities are used when available.
b. eggs are delivered in a timely manner.
c. milk arrives at a temperature below 41°F (5°C).
d. canned fruits are packed in water or juice. - ANSWER> c. milk arrives at a
temperature below 41°F (5°C).
When a client has trouble swallowing pureed foods, the Certified Dietary Manager
should:
Choose one answer.
a. request a swallowing evaluation.
b. thin foods to straw consistency.
c. inform the physician at the next care plan meeting.
d. thicken foods to the next consistency level. - ANSWER> a. request a
swallowing evaluation.
A calorie count must include:
Choose one answer.
a. all condiments and beverages served.
b. portion sizes of items before consumption.
c. initials of the employee documenting the intake.
d. how long it took for t - ANSWER> a. all condiments and beverages served.
When selecting diabetes educational information for a client in a long-term care
facility, a Certified Dietary Manager should consider using materials:
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Choose one answer.
a. written in the English language.
b. with technical language to explain the details of the disease.
c. in a pocketbook format with small print so it can be kept with the client.
d. with simple and relevant illustrations. - ANSWER> d. with simple and relevant
illustrations.
Which of the following items should NOT be served to a client who is lactose
intolerant?
Choose one answer.
a. Dinner roll
b. Buttered carrots
c. Chocolate pudding
d. Glazed ham - ANSWER> c. Chocolate pudding
To effectively prevent foodborne illnesses, the Certified Dietary Manager should
most appropriately:
Choose one answer.
a. remove potentially dangerous food items from the menu.
b. provide employees with weekly in-service training.
c. monitor time and temperature controls.
d. cook all hot foods to an internal temperature of 180°F (82.2°C). - ANSWER>
c. monitor time and temperature controls.
A Certified Dietary Manager is interviewing a client who recently had a stroke.
The client reports painful swallowing, food sticking in her throat, and coughing
during meals. The Manager should recognize that these symptoms are indicative
of:
CDM TEST EXAM|| ACTUAL CDM STUDY GUIDE
LATEST AND COMPLETE VERSION 2024-2025
WITH ALL QUESTIONS AND 100% CORRECT
ANSWERS|| FULLY COVERED UPDATE 2025
VERIFIED SOLUTIONS ALREADY GRADED A+||
BRAND NEW!!!
A standardized recipe is designed to produce a product that is:
Choose one answer.
a. inexpensive.
b. satisfactory.
c. consistent.
d. complete. - ANSWER> c. consistent.
The Certified Dietary Manager notices that a 5-gallon container of chili has been
sitting on a counter for nearly three hours. The first step should be to:
Choose one answer.
a. Place the chili in an ice bath.
b. place the chili in the cooler.
c. discard the chili.
d. reheat the chili to 165°F (73.9°C). - ANSWER> d. reheat the chili to 165°F
(73.9°C).
A Certified Dietary Manager is dissatisfied with prices from current vendors. The
Manager should first:
a. ask vendors to lower their prices.
b. ask the consultant to recommend other vendors.
, P a g e |2
c. complete a comparison study of vendors.
d. discontinue purchasing from the current vendors. - ANSWER> c. complete a
comparison study of vendors.
The best way to prepare frozen peas is to: a. slowly cook the peas at 200°F
(93.3°C) so they do not dry out.
b. cook them rapidly until they reach an internal temperature of 140°F (60.0°C).
c. cook them to 120°F (48.9°C) and hold them in the steam table to come up to
temperature.
d. cook them in batches throughout the service time. - ANSWER> d. cook them in
batches throughout the service time.
Beans and legumes are essential protein substitutes for clients who are:
Choose one answer.
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian. - ANSWER> b. vegan.
When preparing goals for the foodservice department, a Certified Dietary Manager
must show that the goals are:
Choose one answer.
a. narrow.
b. broad.
c. listed on the bulletin board.
d. transferrable to other departments. - ANSWER> b. broad.
, P a g e |3
When purchasing food, a Certified Dietary Manager must develop specifications to
ensure that:
Choose one answer.
a. government commodities are used when available.
b. eggs are delivered in a timely manner.
c. milk arrives at a temperature below 41°F (5°C).
d. canned fruits are packed in water or juice. - ANSWER> c. milk arrives at a
temperature below 41°F (5°C).
When a client has trouble swallowing pureed foods, the Certified Dietary Manager
should:
Choose one answer.
a. request a swallowing evaluation.
b. thin foods to straw consistency.
c. inform the physician at the next care plan meeting.
d. thicken foods to the next consistency level. - ANSWER> a. request a
swallowing evaluation.
A calorie count must include:
Choose one answer.
a. all condiments and beverages served.
b. portion sizes of items before consumption.
c. initials of the employee documenting the intake.
d. how long it took for t - ANSWER> a. all condiments and beverages served.
When selecting diabetes educational information for a client in a long-term care
facility, a Certified Dietary Manager should consider using materials:
, P a g e |4
Choose one answer.
a. written in the English language.
b. with technical language to explain the details of the disease.
c. in a pocketbook format with small print so it can be kept with the client.
d. with simple and relevant illustrations. - ANSWER> d. with simple and relevant
illustrations.
Which of the following items should NOT be served to a client who is lactose
intolerant?
Choose one answer.
a. Dinner roll
b. Buttered carrots
c. Chocolate pudding
d. Glazed ham - ANSWER> c. Chocolate pudding
To effectively prevent foodborne illnesses, the Certified Dietary Manager should
most appropriately:
Choose one answer.
a. remove potentially dangerous food items from the menu.
b. provide employees with weekly in-service training.
c. monitor time and temperature controls.
d. cook all hot foods to an internal temperature of 180°F (82.2°C). - ANSWER>
c. monitor time and temperature controls.
A Certified Dietary Manager is interviewing a client who recently had a stroke.
The client reports painful swallowing, food sticking in her throat, and coughing
during meals. The Manager should recognize that these symptoms are indicative
of:
