CDM COMPREHENSIVE Test Questions and
CORRECT Answers
standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else
is important to include in standardized recipe? - CORRECT ANSWERS Time and temperature
controls
The certified dietary manager has a policy in place that states that the temperature of food is to be
taken at certain times. How can the CDM be sure this is being done? - CORRECT
ANSWERS Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct and haven't been dry labbed? -
CORRECT ANSWERS Take the temperature themselves and compare to to the temperature on
the long.
The CDM notices that meatloaf is being served below 135 degrees. What is the next step? - CORRECT
ANSWERS Have the cook reheat the meatloaf to 165 for 15 seconds.
The main purpose of forecasting is to determine - CORRECT ANSWERS how much food is
produced
which of the following is required for forecasting? - CORRECT ANSWERS the current census
The foodservice department historically has invited the clients family on Thanksgiving Day to eat
with their client. The CDM will be ordering turkeys before final reservations are complete. What
would they do? - CORRECT ANSWERS Look at previous years data and the current census
forecast
The upcoming menu has a choice of meatloaf or fried chicken. The CDM reviews tallies from the last
time this menu was served and notices that they ran out of chicken before the service was done.
What would the CDM do with this menu information? - CORRECT ANSWERS Produce more
fried chicken and cut back on meatloaf
A computerized menu system is very helpful in determining which of the following - CORRECT
ANSWERS Tally figures for each menu item served
, point of sale records can help the CDM determine - CORRECT ANSWERS Which menu items
are the most profitable
The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the regular diet,
and 42 staff. Macaroni and cheese is the standard choice for both diets and the staff. How many
servings of macaroni and cheese should the CDM forecast? - CORRECT ANSWERS 95
Macaroni and cheese is made in 25 serving pan. Looking at the forecast (101) how many pans should
be made - CORRECT ANSWERS 4
The term "advance preparation" means - CORRECT ANSWERS Any preparation that must be
completed before the main product takes place.
which of the following is an advanced preparation - CORRECT ANSWERS baking and deboning
chicken the day before making chicken salad.
what is a production schedule? - CORRECT ANSWERS a schedule of what produce, how much
produce, and who is to do it.
which figure is most important to document after each meal for forecasting? - CORRECT
ANSWERS how much waste there was or if there was a shortage
production staff can bear be helped if the CDM: - CORRECT ANSWERS is accessible to staff and
highly visible
to save energy immediately: - CORRECT ANSWERS fix leaks in water lines
to determine which energy could be saved, the CDM could: - CORRECT ANSWERS ask the local
utility company to do an energy audit
a roux is - CORRECT ANSWERS equal weight of fat and flour used as a thickening agent
what type of malnutrition is commonly seen today? - CORRECT ANSWERS protein and calorie
malnutrition
CORRECT Answers
standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else
is important to include in standardized recipe? - CORRECT ANSWERS Time and temperature
controls
The certified dietary manager has a policy in place that states that the temperature of food is to be
taken at certain times. How can the CDM be sure this is being done? - CORRECT
ANSWERS Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct and haven't been dry labbed? -
CORRECT ANSWERS Take the temperature themselves and compare to to the temperature on
the long.
The CDM notices that meatloaf is being served below 135 degrees. What is the next step? - CORRECT
ANSWERS Have the cook reheat the meatloaf to 165 for 15 seconds.
The main purpose of forecasting is to determine - CORRECT ANSWERS how much food is
produced
which of the following is required for forecasting? - CORRECT ANSWERS the current census
The foodservice department historically has invited the clients family on Thanksgiving Day to eat
with their client. The CDM will be ordering turkeys before final reservations are complete. What
would they do? - CORRECT ANSWERS Look at previous years data and the current census
forecast
The upcoming menu has a choice of meatloaf or fried chicken. The CDM reviews tallies from the last
time this menu was served and notices that they ran out of chicken before the service was done.
What would the CDM do with this menu information? - CORRECT ANSWERS Produce more
fried chicken and cut back on meatloaf
A computerized menu system is very helpful in determining which of the following - CORRECT
ANSWERS Tally figures for each menu item served
, point of sale records can help the CDM determine - CORRECT ANSWERS Which menu items
are the most profitable
The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the regular diet,
and 42 staff. Macaroni and cheese is the standard choice for both diets and the staff. How many
servings of macaroni and cheese should the CDM forecast? - CORRECT ANSWERS 95
Macaroni and cheese is made in 25 serving pan. Looking at the forecast (101) how many pans should
be made - CORRECT ANSWERS 4
The term "advance preparation" means - CORRECT ANSWERS Any preparation that must be
completed before the main product takes place.
which of the following is an advanced preparation - CORRECT ANSWERS baking and deboning
chicken the day before making chicken salad.
what is a production schedule? - CORRECT ANSWERS a schedule of what produce, how much
produce, and who is to do it.
which figure is most important to document after each meal for forecasting? - CORRECT
ANSWERS how much waste there was or if there was a shortage
production staff can bear be helped if the CDM: - CORRECT ANSWERS is accessible to staff and
highly visible
to save energy immediately: - CORRECT ANSWERS fix leaks in water lines
to determine which energy could be saved, the CDM could: - CORRECT ANSWERS ask the local
utility company to do an energy audit
a roux is - CORRECT ANSWERS equal weight of fat and flour used as a thickening agent
what type of malnutrition is commonly seen today? - CORRECT ANSWERS protein and calorie
malnutrition
