CDM EXAM 1 UNITS 1-4 VERIFIED QUESTIONS AND ANSWERS
UPDATED 2025/26 NEWEST REVIEW ASSURED PASS
What may need to be adjusted for a selective menu? - ---
Answers----Consistency of foods
What is the weight of 25 cups of flour if 1 cup equals 1/4 lb? - ---
Answers----6.25 lbs of flour
What is a standardized recipe? - ---Answers----Specific recipe
for consistent product
What should be considered in the substitution process for a
planned menu? - ---Answers----Part of the planned menu
Which type of menu is best for implementing current CMS
regulations? - ---Answers----Selective menu
What is the minimum end-point cooking temperature for
steamed green beans? - ---Answers----135° F
If a muffin recipe yields 50 muffins using 3 tbsp of baking
powder, how much baking powder is needed for 100 muffins? - --
-Answers----1/3 cup
What is the purpose of irradiating meat? - ---Answers----
Extend shelf life
Who should review the system for solutions to meal delivery
timing problems? - ---Answers----Certified Dietary Manager
and nursing supervisor
,What can the Certified Dietary Manager do to monitor food
waste? - ---Answers----Develop policy and procedure
When would a Certified Dietary Manager use EP instead of AP? -
---Answers----When using fresh apples that have been cored
and peeled
Why should the Certified Dietary Manager use whole grains as
much as possible? - ---Answers----Higher nutrient content than
processed grains
What is the unit cost of individual packages of potato chips if a
case of 24 costs $11.24? - ---Answers----$0.47
What is a quality standard for quick bread? - ---Answers----
Uniform golden-brown color
What are the two major types of cheese? - ---Answers----
Processed and natural
What is often one of the greatest costs in many facilities? - ---
Answers----Food supplies
What is a form of room service? - ---Answers----Menus
selected by the client served from a traditional trayline
What is the most important consideration in menu planning? - --
-Answers----Client satisfaction
What can prevent day of the week meal repetition? - ---
Answers----Developing a cycle menu in less than seven-day
increments
, What is the first step to take if the service line runs out of the
main dish during the noon meal? - ---Answers----Make sure
clients have a substitute
What does scaling a recipe mean? - ---Answers----Adjusting
ingredients up or down for a specific yield
What do CMS regulations F-242 expect a facility to demonstrate?
- ---Answers----Clients can determine when and what they
want to eat
What should a Certified Dietary Manager recommend changing in
a meal of baked chicken breast, baked potato, cauliflower florets,
and mini French roll? - ---Answers----Cauliflower to broccoli
What is the most common result of delays in meal delivery? - ---
Answers----Complaints of cold food and poor food quality
In which type of operation is a trayline meal delivery service
more commonly found? - ---Answers----Hospital
What is the number used to adjust all ingredients in a recipe to
arrive at a new yield when standardizing a recipe? - ---
Answers----Conversion factor
What stamp should the CDM look for on frozen fish packages to
ensure that fish is safe and wholesome? - ---Answers----PUFI
What change should the Certified Dietary Manager make to
recipes to save time for the cooks? - ---Answers----Consolidate
measures to larger units
UPDATED 2025/26 NEWEST REVIEW ASSURED PASS
What may need to be adjusted for a selective menu? - ---
Answers----Consistency of foods
What is the weight of 25 cups of flour if 1 cup equals 1/4 lb? - ---
Answers----6.25 lbs of flour
What is a standardized recipe? - ---Answers----Specific recipe
for consistent product
What should be considered in the substitution process for a
planned menu? - ---Answers----Part of the planned menu
Which type of menu is best for implementing current CMS
regulations? - ---Answers----Selective menu
What is the minimum end-point cooking temperature for
steamed green beans? - ---Answers----135° F
If a muffin recipe yields 50 muffins using 3 tbsp of baking
powder, how much baking powder is needed for 100 muffins? - --
-Answers----1/3 cup
What is the purpose of irradiating meat? - ---Answers----
Extend shelf life
Who should review the system for solutions to meal delivery
timing problems? - ---Answers----Certified Dietary Manager
and nursing supervisor
,What can the Certified Dietary Manager do to monitor food
waste? - ---Answers----Develop policy and procedure
When would a Certified Dietary Manager use EP instead of AP? -
---Answers----When using fresh apples that have been cored
and peeled
Why should the Certified Dietary Manager use whole grains as
much as possible? - ---Answers----Higher nutrient content than
processed grains
What is the unit cost of individual packages of potato chips if a
case of 24 costs $11.24? - ---Answers----$0.47
What is a quality standard for quick bread? - ---Answers----
Uniform golden-brown color
What are the two major types of cheese? - ---Answers----
Processed and natural
What is often one of the greatest costs in many facilities? - ---
Answers----Food supplies
What is a form of room service? - ---Answers----Menus
selected by the client served from a traditional trayline
What is the most important consideration in menu planning? - --
-Answers----Client satisfaction
What can prevent day of the week meal repetition? - ---
Answers----Developing a cycle menu in less than seven-day
increments
, What is the first step to take if the service line runs out of the
main dish during the noon meal? - ---Answers----Make sure
clients have a substitute
What does scaling a recipe mean? - ---Answers----Adjusting
ingredients up or down for a specific yield
What do CMS regulations F-242 expect a facility to demonstrate?
- ---Answers----Clients can determine when and what they
want to eat
What should a Certified Dietary Manager recommend changing in
a meal of baked chicken breast, baked potato, cauliflower florets,
and mini French roll? - ---Answers----Cauliflower to broccoli
What is the most common result of delays in meal delivery? - ---
Answers----Complaints of cold food and poor food quality
In which type of operation is a trayline meal delivery service
more commonly found? - ---Answers----Hospital
What is the number used to adjust all ingredients in a recipe to
arrive at a new yield when standardizing a recipe? - ---
Answers----Conversion factor
What stamp should the CDM look for on frozen fish packages to
ensure that fish is safe and wholesome? - ---Answers----PUFI
What change should the Certified Dietary Manager make to
recipes to save time for the cooks? - ---Answers----Consolidate
measures to larger units
