CDM TEST QUESTIONS AND ANSWERS |LATEST UPDATE 2024/2026 VERSION
|GRADED A+
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.
Which of the following approaches should be used by the Certified Dietary Manager to best
help a client who is unable to feed herself?
Choose one answer.
a. Modify the consistency of the client's diet.
b. Contact the Registered Dietitian.
c. Contact the physician for supplements.
d. Request an evaluation by a speech therapist. - ✔ANSWER b. Contact the Registered
Dietitian.
, When should a Certified Dietary Manager refer a patient newly admitted to a long-term care
facility to the consultant Registered Dietitian?
Choose one answer.
a. The client requests to be allowed to eat her evening meal in her room in order to watch a
favorite TV show.
b. The Manager notes that the client weighs 145 pounds and has lost 11 pounds in the past
month before admission.
c. The client expresses a dislike for milk at meals but does request hot chocolate at bedtime and
yogurt for breakfast each day.
d. The Manager notes that the client has lost her dentures and has requested soft foods and
ground meat until the dentures are repaired. - ✔ANSWER b. The Manager notes that the
client weighs 145 pounds and has lost 11 pounds in the past month before admission.
When interviewing a prospective employee, the Certified Dietary Manager is permitted to ask:
Choose one answer.
a. if the applicant has a car to get to work.
b. why the applicant left the previous job.
c. which country the applicant is from.
d. the age of the applicant. - ✔ANSWER b. why the applicant left the previous job.
If a client who is underweight refuses special nourishment provided to help increase weight,
the Certified Dietary Manager should:
Choose one answer.
a. review food preferences with the client.
b. call the physician to report the refusal.
c. ask nursing staff to help feed the client.
d. change the kind of nourishment given. - ✔ANSWER a. review food preferences with the
client.
,The best method for maintaining morale among employees would require the Certified Dietary
Manager to:
Choose one answer.
a. continue documenting an employee's poor work performance.
b. serve as a positive role model of the behavior desired.
c. remind employees that they must follow the rules.
d. terminate employees who have discipline problems. - ✔ANSWER b. serve as a positive
role model of the behavior desired.
During food prep, where are foodservice employees required to clean their hands and exposed
portions of arms?
Choose one answer.
a. In an approved hand washing sink
b. In a sink used for food prep
c. In a sink used for ware washing
d. In the service sink - ✔ANSWER a. In an approved hand washing sink
Which of the following represents a receiving control to ensure quality and control cost:
Choose one answer.
a. Providing duplicate invoices
b. Checking to make sure the correct size of shrimp is received.
c. Requesting a credit memo for a short delivery.
d. Using vendor rebates. - ✔ANSWER b. Checking to make sure the correct size of shrimp is
received.
Which of the following factors is of primary importance in the design of a foodservice kitchen?
Choose one answer.
a. Location of pots and pans, utensils, and dishes
, b. Placement of garbage and trash cans in the storage area
c. Placement of the walk-in cooler and freezer
d. Cleanability of food preparation surfaces and equipment - ✔ANSWER d. Cleanability of
food preparation surfaces and equipment
Approximately how many servings of pears are contained in a No. 10 can?
Choose one answer.
a. 25
b. 5
c. 11
d. 3 - ✔ANSWER a. 25
To properly clean and sanitize a stainless steel table used for food preparation, a foodservice
employee would:
Choose one answer.
a. wash, rinse, sanitize with a 50-ppm chlorine solution, and air dry.
b. wash, rinse, sanitize with 165°F (73.9°C) water, and air dry.
c. wash with a detergent and chlorine solution, rinse at 100°F (37.8°C), and air dry.
d. wash, rinse, sanitize with a 200-ppm ammonia solution, and air dry. - ✔ANSWER a. wash,
rinse, sanitize with a 50-ppm chlorine solution, and air dry.
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.
|GRADED A+
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.
Which of the following approaches should be used by the Certified Dietary Manager to best
help a client who is unable to feed herself?
Choose one answer.
a. Modify the consistency of the client's diet.
b. Contact the Registered Dietitian.
c. Contact the physician for supplements.
d. Request an evaluation by a speech therapist. - ✔ANSWER b. Contact the Registered
Dietitian.
, When should a Certified Dietary Manager refer a patient newly admitted to a long-term care
facility to the consultant Registered Dietitian?
Choose one answer.
a. The client requests to be allowed to eat her evening meal in her room in order to watch a
favorite TV show.
b. The Manager notes that the client weighs 145 pounds and has lost 11 pounds in the past
month before admission.
c. The client expresses a dislike for milk at meals but does request hot chocolate at bedtime and
yogurt for breakfast each day.
d. The Manager notes that the client has lost her dentures and has requested soft foods and
ground meat until the dentures are repaired. - ✔ANSWER b. The Manager notes that the
client weighs 145 pounds and has lost 11 pounds in the past month before admission.
When interviewing a prospective employee, the Certified Dietary Manager is permitted to ask:
Choose one answer.
a. if the applicant has a car to get to work.
b. why the applicant left the previous job.
c. which country the applicant is from.
d. the age of the applicant. - ✔ANSWER b. why the applicant left the previous job.
If a client who is underweight refuses special nourishment provided to help increase weight,
the Certified Dietary Manager should:
Choose one answer.
a. review food preferences with the client.
b. call the physician to report the refusal.
c. ask nursing staff to help feed the client.
d. change the kind of nourishment given. - ✔ANSWER a. review food preferences with the
client.
,The best method for maintaining morale among employees would require the Certified Dietary
Manager to:
Choose one answer.
a. continue documenting an employee's poor work performance.
b. serve as a positive role model of the behavior desired.
c. remind employees that they must follow the rules.
d. terminate employees who have discipline problems. - ✔ANSWER b. serve as a positive
role model of the behavior desired.
During food prep, where are foodservice employees required to clean their hands and exposed
portions of arms?
Choose one answer.
a. In an approved hand washing sink
b. In a sink used for food prep
c. In a sink used for ware washing
d. In the service sink - ✔ANSWER a. In an approved hand washing sink
Which of the following represents a receiving control to ensure quality and control cost:
Choose one answer.
a. Providing duplicate invoices
b. Checking to make sure the correct size of shrimp is received.
c. Requesting a credit memo for a short delivery.
d. Using vendor rebates. - ✔ANSWER b. Checking to make sure the correct size of shrimp is
received.
Which of the following factors is of primary importance in the design of a foodservice kitchen?
Choose one answer.
a. Location of pots and pans, utensils, and dishes
, b. Placement of garbage and trash cans in the storage area
c. Placement of the walk-in cooler and freezer
d. Cleanability of food preparation surfaces and equipment - ✔ANSWER d. Cleanability of
food preparation surfaces and equipment
Approximately how many servings of pears are contained in a No. 10 can?
Choose one answer.
a. 25
b. 5
c. 11
d. 3 - ✔ANSWER a. 25
To properly clean and sanitize a stainless steel table used for food preparation, a foodservice
employee would:
Choose one answer.
a. wash, rinse, sanitize with a 50-ppm chlorine solution, and air dry.
b. wash, rinse, sanitize with 165°F (73.9°C) water, and air dry.
c. wash with a detergent and chlorine solution, rinse at 100°F (37.8°C), and air dry.
d. wash, rinse, sanitize with a 200-ppm ammonia solution, and air dry. - ✔ANSWER a. wash,
rinse, sanitize with a 50-ppm chlorine solution, and air dry.
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.
