CERTIFIED DIETARY MANAGER 2024
CDM EXAM, PRACTICE EXAM AND
STUDY GUIDE OVER 500 QUESTIONS
WITH DETAILED VERIFIED ANSWERS
AND RATIONALES (100% CORRECT) /A+
GRADE ASSURED
CDM EXAM
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? -
...ANSWER...Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct
and haven't been dry labbed? - ...ANSWER...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? - ...ANSWER...Have the cook
reheat the meatloaf to 165 for 15 seconds.
The client has a right to refuse a tube feeding or additional
supplements. when this happens the facility must -
...ANSWER...work with the client to determine pertinent
alternatives
Many people who have had heart problems are prescribed
Coumadin. What foods should these people avoid? -
....ANSWER...broccoli and cauliflower
,A client consumed the following for breakfast. What is the
total ml of fluid the client consumed?
¾ cup orange juice ½ cup oatmeal with ¼ cup of milk
1 soft-cooked egg 1 slice toast
1 cup coffee 1/3 cup of nutritional beverage supplement -
....ANSWER...560 ml
A client complains to the Certified Dietary Manager that they
are always thirsty, hungry, and having to go to the bathroom.
These signs could be symptoms of: - ....ANSWER...high
glucose levels
The main purpose of forecasting is to determine -
...ANSWER...how much food is produced
which of the following is required for forecasting? -
...ANSWER...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? - ...ANSWER...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? - ...ANSWER...Produce more fried
chicken and cut back on meatloaf
,A computerized menu system is very helpful in determining
which of the following - ...ANSWER...Tally figures for each
menu item served
point of sale records can help the CDM determine -
...ANSWER...Which menu items are the most profitable
standardized recipes list ingredients, yields, portion size, and
instructions how to prepare. what else is important to include
in standardized recipe? - ...ANSWER...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? -
...ANSWER...Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct
and haven't been dry labbed? - ...ANSWER...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? - ...ANSWER...Have the cook
reheat the meatloaf to 165 for 15 seconds.
point of sale records can help the CDM determine -
...ANSWER...Which menu items are the most profitable
How many servings of macaroni and cheese should the CDM
forecast? - ...ANSWER...95
, Macaroni and cheese is made in 25 serving pan. Looking at
the forecast (101) how many pans should be made -
...ANSWER...4
The term "advance preparation" means - ...ANSWER...Any
preparation that must be completed before the main product
takes place.
which of the following is an advanced preparation -
...ANSWER...baking and deboning chicken the day before
making chicken salad.
what is a production schedule? - ...ANSWER...a schedule of
what produce, how much produce, and who is to do it.
which figure is most important to document after each meal
for forecasting? - ...ANSWER...how much waste there was or
if there was a shortage
production staff can bear be helped if the CDM: -
...ANSWER...is accessible to staff and highly visible
to save energy immediately: - ...ANSWER...fix leaks in water
lines
to determine which energy could be saved, the CDM could: -
...ANSWER...ask the local utility company to do an energy
audit
a roux is - ...ANSWER...equal weight of fat and flour used as
a thickening agent
CDM EXAM, PRACTICE EXAM AND
STUDY GUIDE OVER 500 QUESTIONS
WITH DETAILED VERIFIED ANSWERS
AND RATIONALES (100% CORRECT) /A+
GRADE ASSURED
CDM EXAM
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? -
...ANSWER...Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct
and haven't been dry labbed? - ...ANSWER...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? - ...ANSWER...Have the cook
reheat the meatloaf to 165 for 15 seconds.
The client has a right to refuse a tube feeding or additional
supplements. when this happens the facility must -
...ANSWER...work with the client to determine pertinent
alternatives
Many people who have had heart problems are prescribed
Coumadin. What foods should these people avoid? -
....ANSWER...broccoli and cauliflower
,A client consumed the following for breakfast. What is the
total ml of fluid the client consumed?
¾ cup orange juice ½ cup oatmeal with ¼ cup of milk
1 soft-cooked egg 1 slice toast
1 cup coffee 1/3 cup of nutritional beverage supplement -
....ANSWER...560 ml
A client complains to the Certified Dietary Manager that they
are always thirsty, hungry, and having to go to the bathroom.
These signs could be symptoms of: - ....ANSWER...high
glucose levels
The main purpose of forecasting is to determine -
...ANSWER...how much food is produced
which of the following is required for forecasting? -
...ANSWER...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? - ...ANSWER...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? - ...ANSWER...Produce more fried
chicken and cut back on meatloaf
,A computerized menu system is very helpful in determining
which of the following - ...ANSWER...Tally figures for each
menu item served
point of sale records can help the CDM determine -
...ANSWER...Which menu items are the most profitable
standardized recipes list ingredients, yields, portion size, and
instructions how to prepare. what else is important to include
in standardized recipe? - ...ANSWER...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? -
...ANSWER...Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct
and haven't been dry labbed? - ...ANSWER...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? - ...ANSWER...Have the cook
reheat the meatloaf to 165 for 15 seconds.
point of sale records can help the CDM determine -
...ANSWER...Which menu items are the most profitable
How many servings of macaroni and cheese should the CDM
forecast? - ...ANSWER...95
, Macaroni and cheese is made in 25 serving pan. Looking at
the forecast (101) how many pans should be made -
...ANSWER...4
The term "advance preparation" means - ...ANSWER...Any
preparation that must be completed before the main product
takes place.
which of the following is an advanced preparation -
...ANSWER...baking and deboning chicken the day before
making chicken salad.
what is a production schedule? - ...ANSWER...a schedule of
what produce, how much produce, and who is to do it.
which figure is most important to document after each meal
for forecasting? - ...ANSWER...how much waste there was or
if there was a shortage
production staff can bear be helped if the CDM: -
...ANSWER...is accessible to staff and highly visible
to save energy immediately: - ...ANSWER...fix leaks in water
lines
to determine which energy could be saved, the CDM could: -
...ANSWER...ask the local utility company to do an energy
audit
a roux is - ...ANSWER...equal weight of fat and flour used as
a thickening agent
