NEWEST CDM EXAM CDM ACTUAL TEST 2024 COMPLETE REAL QUESTIONS AND CORRECT DETAILED ANSWERS (CORRECT VERIFIED SOLUTIONS) LATEST UPDATED VERSION

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CDM TEST EXAM|| ACTUAL CDM STUDY GUIDE LA
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TEST AND COMPLETE VERSION 2024-
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2025 WITH ALL QUESTIONS AND 100% CORRECT A
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NSWERS|| FULLY COVERED UPDATE 2025 VERIFIE p p p p p



D SOLUTIONS ALREADY GRADED A+|| BRAND NE
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W!!!
A standardized recipe is designed to produce a product that is: Cho
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ose one answer.
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a. inexpensive.
b. satisfactory.
c. consistent.
d. complete. - ANSWER> c. consistent. p p p p




The Certified Dietary Manager notices that a 5-
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gallon container of chili has been sitting on a counter for nearly three hours. The first
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step should be to:
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Choose one answer. p p




a. Place the chili in an ice bath.
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b. place the chili in the cooler.
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c. discard the chili. p p




d. reheat the chili to 165°F (73.9°C). -
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ANSWER> d. reheat the chili to 165°F (73.9°C).
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A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manag
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er should first:
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a. ask vendors to lower their prices.
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b. ask the consultant to recommend other vendors.
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c. complete a comparison study of vendors.
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d. discontinue purchasing from the current vendors. - p p p p p p


ANSWER> c. complete a comparison study of vendors.
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The best way to prepare frozen peas is to: a. slowly cook the peas at 200°F (93.
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3°C) so they do not dry out.
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b. cook them rapidly until they reach an internal temperature of 140°F (60.0°C).
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c. cook them to 120°F (48.9°C) and hold them in the steam table to come up to te
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mperature.
d. cook them in batches throughout the service time. -
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ANSWER> d. cook them in batches throughout the service time.
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Beans and legumes are essential protein substitutes for clients who are: Choos
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e one answer.
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a. lactose intolerant. p




b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian. - ANSWER> b. vegan.
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When preparing goals for the foodservice department, a Certified Dietary Manager m
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ust show that the goals are:
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Choose one answer. p p




a. narrow.
b. broad.
c. listed on the bulletin board.
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d. transferrable to other departments. - ANSWER> b. broad. p p p p p p p

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When purchasing food, a Certified Dietary Manager must develop specifications to ensu
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re that:
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Choose one answer. p p




a. government commodities are used when available. p p p p p




b. eggs are delivered in a timely manner.
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c. milk arrives at a temperature below 41°F (5°C).
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d. canned fruits are packed in water or juice. -
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ANSWER> c. milk arrives at a temperature below 41°F (5°C).
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When a client has trouble swallowing pureed foods, the Certified Dietary Manager shoul
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d:
Choose one answer. p p




a. request a swallowing evaluation.
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b. thin foods to straw consistency.
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c. inform the physician at the next care plan meeting.
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d. thicken foods to the next consistency level. -
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ANSWER> a. request a swallowing evaluation.
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A calorie count must include:
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Choose one answer. p p




a. all condiments and beverages served.
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b. portion sizes of items before consumption.
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c. initials of the employee documenting the intake.
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d. how long it took for t - ANSWER> a. all condiments and beverages served.
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When selecting diabetes educational information for a client in a long-
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term care facility, a Certified Dietary Manager should consider using materials:
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Choose one answer. p p




a. written in the English language. p p p p



b. with technical language to explain the details of the disease.
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c. in a pocketbook format with small print so it can be kept with the client.
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d. with simple and relevant illustrations. -
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ANSWER> d. with simple and relevant illustrations.
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Which of the following items should NOT be served to a client who is lactose intolerant?
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Choose one answer. p p




a. Dinner roll p




b. Buttered carrots p




c. Chocolate pudding p




d. Glazed ham - ANSWER> c. Chocolate pudding
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To effectively prevent foodborne illnesses, the Certified Dietary Manager should mo
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st appropriately:
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Choose one answer. p p




a. remove potentially dangerous food items from the menu.
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b. provide employees with weekly in-service training.
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c. monitor time and temperature controls.
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d. cook all hot foods to an internal temperature of 180°F (82.2°C). - ANSWER>
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c. monitor time and temperature controls.
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A Certified Dietary Manager is interviewing a client who recently had a stroke. Th
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e client reports painful swallowing, food sticking in her throat, and coughing durin
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g meals. The Manager should recognize that these symptoms are indicative of:
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