CDM 100 exam Questions And Answers

standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is important to include in standardized recipe? - ️️Time and temperature controls The certified dietary manager has a policy in place that states that the temperature of food is to be taken at certain times. How can the CDM be sure this is being done? - ️️Check the temperature log routinely and often. How would the CDM verify that the temperatures are correct and haven't been dry labbed? - ️️Take the temperature themselves and compare to to the temperature on the long. The CDM notices that meatloaf is being served below 135 degrees. What is the next step? - ️️Have the cook reheat the meatloaf to 165 for 15 seconds. The main purpose of forecasting is to determine - ️️how much food is produced which of the following is required for forecasting? - ️️the current census The foodservice department historically has invited the clients family on Thanksgiving Day to eat with their client. The CDM will be ordering turkeys before final reservations are complete. What would they do? - ️️Look at previous years data and the current census forecast The upcoming menu has a choice of meatloaf or fried chicken. The CDM reviews tallies from the last time this menu was served and notices that they ran out of chicken before the service was done. What would the CDM do with this menu information? - ️️Produce more fried chicken and cut back on meatloaf