CDM exam 1(question and answers graded A+)2023

CDM exam 1What can the Certified Dietary Manager to do monitor food waste? - correct answer Develop a policy and procedure for food waste CMS regulations F 242 expect a facility to demonstrate - correct answer The clients are able to determine when and what they want to eat A selective menu may need to be adjusted for: - correct answer Consistency of foods To minimize confusion with standardized recipes, the Certified Dietary Manager should: - correct answer Standardize all abbreviations used in the kitchen An important reference to have when planning menus is - correct answer Charts of standard weights and measures for quantity cooking and production The minimum end-point cooking temperature for pork loin is: - correct answer 145 F A Certified Dietary Manager is assessing the following meal for attractiveness: Baked chicken breast, Baked potato, Cauliflower florets, Mini French roll. Should the Certified Dietary Manager recommend a change in this menu? - correct answer the Certified Dietary Manager should recommend changing the cauliflower to broccoli Why is it better to measure ingredients in larger recipes by weight than by volume? - correct answer Weight is more accurate than measuring by volume The minimum end-point cooking temperature for a spinach-egg bake is: - correct answer 160 F Hospital foodservice may use a selective menu for clients. It is important for these menus to: - correct answer Rotate for variety