CDM (Certified Dietary Manager) Test
Questions and Correct Answers 100%
Verified
Question 1
An architect has been hired to design a new kitchen. The administrator is selecting
new equipment from catalogs and is starting to order items. The Certified Dietary
Manager should immediately:
Choose one answer.
a. schedule an appointment with the administrator.
b. contact a vendor that has an equipment consultant.
c. develop a new equipment plan for the administrator.
d. schedule an appointment with the architect.
Correct Answer
a. schedule an appointment with the administrator.
Question 2
One serving of fat equals 1 tsp of:
Choose one answer.
a. gravy or cream sauce.
b. margarine, butter, or oil.
c. sour cream or heavy cream.
d. salad dressing or cream cheese.
Correct Answer
b. margarine, butter, or oil.
Page 1 of 132
,Question 3
When is the Certified Dietary Manager required to pay overtime?
Choose one answer.
a. When employees work a regular day off.
b. When employees work holidays.
c. When employees work night and weekend shifts.
d. When employees have worked in excess of 40 hour
Correct Answer
d. When employees have worked in excess of 40 hour
Question 4
The most important factor for cooks preparing new menu items is to:
Choose one answer.
a. use the best quality ingredients.
b. accept the new menu item.
c. follow standardized recipes.
d. Prepare a sample for a taste test.
Correct Answer
c. follow standardized recipes.
Question 5
When should a Certified Dietary Manager refer a patient newly admitted to a long-
term care facility to the consultant Registered Dietitian?
Choose one answer.
a. The client requests to be allowed to eat her evening meal in her room in order to
watch a favorite TV show.
b. The Manager notes that the client weighs 145 pounds and has lost 11 pounds in
the past month before admission.
c. The client expresses a dislike for milk at meals but does request hot chocolate at
bedtime and yogurt for breakfast each day.
d. The Manager notes that the client has lost her dentures and has requested soft
foods and ground meat until the dentures are repaired.
Correct Answer
b. The Manager notes that the client weighs 145 pounds and has lost 11 pounds in
the past month before admission.
Page 2 of 132
,Question 6
what would the steps be to implement a a diet order to comply with CMS guidelines
for an elderly person with a diabetic diet in a nursing home
Correct Answer
meet with interdisciplinary team
work on a menu
educate clients, staff and family members
follow-up with clients
Question 7
Which of the following is a measurable objective for a sanitation in-service training
session?
Choose one answer.
a. Staff will wear hair nets more often.
b. Staff will do a better job with washing their hands.
c. Staff will wash all serving utensils after each meal.
d. Staff will wash their hands at appropriate times.
Correct Answer
c. Staff will wash all serving utensils after each meal.
Question 8
Which of the following actions should the Certified Dietary Manager take to prepare
for a visit from a representative of the public health department?
Choose one answer.
a. Have several employees on call to assure there are enough staff available to work
when the representative arrives.
b. Remind employees that coffee and snacks should be provided to the surveyors
throughout the day.
c. Compare the facility's policies with state regulations to identify areas that need
revision or improvement.
d. Call several employees to do a thorough cleaning as soon as the representative
arrives.
Correct Answer
c. Compare the facility's policies with state regulations to identify areas that need
revision or improvement.
Page 3 of 132
, Question 9
The most appropriate consideration when selecting an approved food vendor is:
Choose one answer.
a. buying food from a vendor who serves at least 15 states.
b. comparing vendor prices.
c. knowing the vendor's sanitation practices.
d. selecting vendors who use refrigerated delivery trucks.
Correct Answer
c. knowing the vendor's sanitation practices.
Question 10
The most important criteria when developing schedules is that they:
a. meet the facility's budget.
b. reflect production and service.
c. eliminate overtime.
d. honor employee requests.
Correct Answer
b. reflect production and service.
Question 11
A client complains of gas, cramping, and diarrhea after drinking milk. The Certified
Dietary Manager should first:
Choose one answer.
a. consult with the Registered Dietitian.
b. eliminate milk from the diet.
c. request a change in the diet.
d. provide lactose-free milk.
Correct Answer
a. consult with the Registered Dietitian.
Page 4 of 132
Questions and Correct Answers 100%
Verified
Question 1
An architect has been hired to design a new kitchen. The administrator is selecting
new equipment from catalogs and is starting to order items. The Certified Dietary
Manager should immediately:
Choose one answer.
a. schedule an appointment with the administrator.
b. contact a vendor that has an equipment consultant.
c. develop a new equipment plan for the administrator.
d. schedule an appointment with the architect.
Correct Answer
a. schedule an appointment with the administrator.
Question 2
One serving of fat equals 1 tsp of:
Choose one answer.
a. gravy or cream sauce.
b. margarine, butter, or oil.
c. sour cream or heavy cream.
d. salad dressing or cream cheese.
Correct Answer
b. margarine, butter, or oil.
Page 1 of 132
,Question 3
When is the Certified Dietary Manager required to pay overtime?
Choose one answer.
a. When employees work a regular day off.
b. When employees work holidays.
c. When employees work night and weekend shifts.
d. When employees have worked in excess of 40 hour
Correct Answer
d. When employees have worked in excess of 40 hour
Question 4
The most important factor for cooks preparing new menu items is to:
Choose one answer.
a. use the best quality ingredients.
b. accept the new menu item.
c. follow standardized recipes.
d. Prepare a sample for a taste test.
Correct Answer
c. follow standardized recipes.
Question 5
When should a Certified Dietary Manager refer a patient newly admitted to a long-
term care facility to the consultant Registered Dietitian?
Choose one answer.
a. The client requests to be allowed to eat her evening meal in her room in order to
watch a favorite TV show.
b. The Manager notes that the client weighs 145 pounds and has lost 11 pounds in
the past month before admission.
c. The client expresses a dislike for milk at meals but does request hot chocolate at
bedtime and yogurt for breakfast each day.
d. The Manager notes that the client has lost her dentures and has requested soft
foods and ground meat until the dentures are repaired.
Correct Answer
b. The Manager notes that the client weighs 145 pounds and has lost 11 pounds in
the past month before admission.
Page 2 of 132
,Question 6
what would the steps be to implement a a diet order to comply with CMS guidelines
for an elderly person with a diabetic diet in a nursing home
Correct Answer
meet with interdisciplinary team
work on a menu
educate clients, staff and family members
follow-up with clients
Question 7
Which of the following is a measurable objective for a sanitation in-service training
session?
Choose one answer.
a. Staff will wear hair nets more often.
b. Staff will do a better job with washing their hands.
c. Staff will wash all serving utensils after each meal.
d. Staff will wash their hands at appropriate times.
Correct Answer
c. Staff will wash all serving utensils after each meal.
Question 8
Which of the following actions should the Certified Dietary Manager take to prepare
for a visit from a representative of the public health department?
Choose one answer.
a. Have several employees on call to assure there are enough staff available to work
when the representative arrives.
b. Remind employees that coffee and snacks should be provided to the surveyors
throughout the day.
c. Compare the facility's policies with state regulations to identify areas that need
revision or improvement.
d. Call several employees to do a thorough cleaning as soon as the representative
arrives.
Correct Answer
c. Compare the facility's policies with state regulations to identify areas that need
revision or improvement.
Page 3 of 132
, Question 9
The most appropriate consideration when selecting an approved food vendor is:
Choose one answer.
a. buying food from a vendor who serves at least 15 states.
b. comparing vendor prices.
c. knowing the vendor's sanitation practices.
d. selecting vendors who use refrigerated delivery trucks.
Correct Answer
c. knowing the vendor's sanitation practices.
Question 10
The most important criteria when developing schedules is that they:
a. meet the facility's budget.
b. reflect production and service.
c. eliminate overtime.
d. honor employee requests.
Correct Answer
b. reflect production and service.
Question 11
A client complains of gas, cramping, and diarrhea after drinking milk. The Certified
Dietary Manager should first:
Choose one answer.
a. consult with the Registered Dietitian.
b. eliminate milk from the diet.
c. request a change in the diet.
d. provide lactose-free milk.
Correct Answer
a. consult with the Registered Dietitian.
Page 4 of 132
