CDM 2023 Test Questions and Answers

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. 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. When preparing goals for the foodservice department, 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. - ANSWER-b. broad. When purchasing food, a Certified Dietary Manager must develop specifications to ensure that: 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. - ANSWER-c. milk arrives at a temperature below 41°F (5°C). When a client has trouble swallowing pureed foods, the Certified Dietary Manager should: 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. - ANSWER-a. request a swallowing evaluation. A calorie count must include: Choose one answer. 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 - ANSWER-a. all condiments and beverages served. When selecting diabetes educational information for a client in a long-term care facility, a Certified Dietary 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 kept with the client. d. with simple and relevant illustrations. - ANSWER-d. with simple and relevant illustrations. Which of the following items should NOT be served to a client who is lactose intolerant? Choose one answer. a. Dinner roll b. Buttered carrots c. Chocolate pudding d. Glazed ham - ANSWER-c. Chocolate pudding To effectively prevent foodborne illnesses, the Certified Dietary Manager should most appropriately: 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). - ANSWER-c. monitor time and temperature controls. A Certified Dietary Manager is interviewing a client who recently had a stroke. The client reports painful swallowing, food sticking in her throat, and coughing 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. - ANSWER-d. dysphagia.