CDM Test 2025 COMPLETE EXAM QUESTIONS AND VERIFIED
CDM Test Questions
ANSWERS| 100% ACCURATE SOLUTIONS|ALREADY GRADED A+
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1. A Certified Dietary Manager is dissatisfied with prices c. complete a comparison
from current vendors. The Manager should first: study of vendors.
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.
2. The best way to prepare frozen peas is to: a. slowly d. cook them in batch-
cook the peas at 200°F (93.3°C) so they do not dry out. es throughout the service
b. cook them rapidly until they reach an internal tem- time.
perature 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.
3. Beans and legumes are essential protein substitutes b. vegan.
for clients who are:
Choose one answer.
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian.
4. When preparing goals for the foodservice depart- b. broad.
ment, 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.
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5. When purchasing food, a Certified Dietary Manager c. milk arrives at a temper-
must develop specifications to ensure that: ature below 41°F (5°C).
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.
6. When a client has trouble swallowing pureed foods, a. request a swallowing
the Certified Dietary Manager should: evaluation.
Choose one answer.
a. request a swallowing evaluation.
b. thin foods to straw consistency.
c. inform the physician at the next care plan meeting.
d. thicken foods to the next consistency level.
7. A calorie count must include: a. all condiments and bev-
Choose one answer. erages served.
a. all condiments and beverages served.
b. portion sizes of items before consumption.
c. initials of the employee documenting the intake.
d. how long it took for t
8. When selecting diabetes educational information for d. with simple and rele-
a client in a long-term care facility, a Certified Dietary vant illustrations.
Manager should consider using materials:
Choose one answer.
a. written in the English language.
b. with technical language to explain the details of the
disease.
c. in a pocketbook format with small print so it can be
, CDM Test Questions
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kept with the client.
d. with simple and relevant illustrations.
9. Which of the following items should NOT be served to c. Chocolate pudding
a client who is lactose intolerant?
Choose one answer.
a. Dinner roll
b. Buttered carrots
c. Chocolate pudding
d. Glazed ham
10. To effectively prevent foodborne illnesses, the Certi- c. monitor time and tem-
fied Dietary Manager should most appropriately: perature controls.
Choose one answer.
a. remove potentially dangerous food items from the
menu.
b. provide employees with weekly in-service training.
c. monitor time and temperature controls.
d. cook all hot foods to an internal temperature of
180°F (82.2°C).
11. A Certified Dietary Manager is interviewing a client d. dysphagia.
who recently had a stroke. The client reports painful
swallowing, food sticking in her throat, and cough-
ing during meals. The Manager should recognize that
these symptoms are indicative of:
Choose one answer.
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastritis.
d. dysphagia.
12. c. testing and modifying.
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Two important steps in standardizing a new recipe
are:
Choose one answer.
a. taking a picture and marketing the new menu item.
b. testing and garnishing.
c. testing and modifying.
d. taking a picture and writing directions.
13. When preparing a standardized recipe, the Certified b. 6.67
Dietary Manager needs to increase the yield from 12
servings to 80 servings. What is the yield or conversion
factor?
Choose one answer.
a. .15
b. 6.67
c. 15
d. 12.8
14. A Certified Dietary Manager can best monitor cash c. completing a daily re-
register receipts by: port form.
Choose one answer.
a. thoroughly training cashiers.
b. randomly using different registers.
c. completing a daily report form.
d. rotating cashiers among registers.
15. When planning an equipment maintenance schedule, a. define a cleaning
the Certified Dietary Manager should: schedule and assign tasks
Choose one answer. to employees.
a. define a cleaning schedule and assign tasks to
employees.
b. have employees report any problems or issues to
CDM Test Questions
ANSWERS| 100% ACCURATE SOLUTIONS|ALREADY GRADED A+
Study online at https://quizlet.com/_25wxuk
1. A Certified Dietary Manager is dissatisfied with prices c. complete a comparison
from current vendors. The Manager should first: study of vendors.
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.
2. The best way to prepare frozen peas is to: a. slowly d. cook them in batch-
cook the peas at 200°F (93.3°C) so they do not dry out. es throughout the service
b. cook them rapidly until they reach an internal tem- time.
perature 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.
3. Beans and legumes are essential protein substitutes b. vegan.
for clients who are:
Choose one answer.
a. lactose intolerant.
b. vegan.
c. ovo-lacto-vegetarian.
d. lacto vegetarian.
4. When preparing goals for the foodservice depart- b. broad.
ment, 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.
, CDM Test Questions
Study online at https://quizlet.com/_25wxuk
5. When purchasing food, a Certified Dietary Manager c. milk arrives at a temper-
must develop specifications to ensure that: ature below 41°F (5°C).
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.
6. When a client has trouble swallowing pureed foods, a. request a swallowing
the Certified Dietary Manager should: evaluation.
Choose one answer.
a. request a swallowing evaluation.
b. thin foods to straw consistency.
c. inform the physician at the next care plan meeting.
d. thicken foods to the next consistency level.
7. A calorie count must include: a. all condiments and bev-
Choose one answer. erages served.
a. all condiments and beverages served.
b. portion sizes of items before consumption.
c. initials of the employee documenting the intake.
d. how long it took for t
8. When selecting diabetes educational information for d. with simple and rele-
a client in a long-term care facility, a Certified Dietary vant illustrations.
Manager should consider using materials:
Choose one answer.
a. written in the English language.
b. with technical language to explain the details of the
disease.
c. in a pocketbook format with small print so it can be
, CDM Test Questions
Study online at https://quizlet.com/_25wxuk
kept with the client.
d. with simple and relevant illustrations.
9. Which of the following items should NOT be served to c. Chocolate pudding
a client who is lactose intolerant?
Choose one answer.
a. Dinner roll
b. Buttered carrots
c. Chocolate pudding
d. Glazed ham
10. To effectively prevent foodborne illnesses, the Certi- c. monitor time and tem-
fied Dietary Manager should most appropriately: perature controls.
Choose one answer.
a. remove potentially dangerous food items from the
menu.
b. provide employees with weekly in-service training.
c. monitor time and temperature controls.
d. cook all hot foods to an internal temperature of
180°F (82.2°C).
11. A Certified Dietary Manager is interviewing a client d. dysphagia.
who recently had a stroke. The client reports painful
swallowing, food sticking in her throat, and cough-
ing during meals. The Manager should recognize that
these symptoms are indicative of:
Choose one answer.
a. hiatal hernia.
b. gastroesophageal reflux disease (GERD).
c. gastritis.
d. dysphagia.
12. c. testing and modifying.
, CDM Test Questions
Study online at https://quizlet.com/_25wxuk
Two important steps in standardizing a new recipe
are:
Choose one answer.
a. taking a picture and marketing the new menu item.
b. testing and garnishing.
c. testing and modifying.
d. taking a picture and writing directions.
13. When preparing a standardized recipe, the Certified b. 6.67
Dietary Manager needs to increase the yield from 12
servings to 80 servings. What is the yield or conversion
factor?
Choose one answer.
a. .15
b. 6.67
c. 15
d. 12.8
14. A Certified Dietary Manager can best monitor cash c. completing a daily re-
register receipts by: port form.
Choose one answer.
a. thoroughly training cashiers.
b. randomly using different registers.
c. completing a daily report form.
d. rotating cashiers among registers.
15. When planning an equipment maintenance schedule, a. define a cleaning
the Certified Dietary Manager should: schedule and assign tasks
Choose one answer. to employees.
a. define a cleaning schedule and assign tasks to
employees.
b. have employees report any problems or issues to
