CDM Test Q&A 2023

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. 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. 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: