CDM Test Questions / Accurate Expert Verified for
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Terms in this set (258)
A Certified Dietary c. completes a comparison study of vendors.
Manager is dissatisfied
with prices from current
vendors. The Manager
should first:
a. ask vendors to
lowertheir prices.
b. ask the consultant to
recommend other vendors.
c. complete a
comparisonstudy of vendors.
d. discontinue
purchasingfrom the current
vendors.
,The best way to prepare d. cook them in batches throughout the service time.
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
untilthey 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
batchesthroughout the
service time.
b. vegan.
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.
,When preparing goals for the b. broad.
foodservice department, a
Certified Dietary Manager
must show that the goals
are:
Choose one answer. a.
narrow.
b. broad.
c. listed on the
bulletinboard.
d. transferrable to
otherdepartments.
c. milk arrives at a temperature below 41°F (5°C).
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
atimely manner.
c. milk arrives at
atemperature below 41°F
(5°C).
d. canned fruits
arepacked in water or juice.
, When a client has trouble a. request a swallowing evaluation.
swallowing pureed foods,
the Certified Dietary
Manager should: Choose
one answer.
a. request a
swallowingevaluation.
b. thin foods to
strawconsistency.
c. inform the physician
atthe next care plan
meeting.
d. thicken foods to
thenext consistency level.
A calorie count must a. all condiments and beverages served.
include:
Choose one answer.
a. all condiments
andbeverages served.
b. portion sizes of
itemsbefore consumption.
c. initials of the
employeedocumenting the
intake. d. how long it took
for t
Guarantee Pass | Latest Update
Terms in this set (258)
A Certified Dietary c. completes a comparison study of vendors.
Manager is dissatisfied
with prices from current
vendors. The Manager
should first:
a. ask vendors to
lowertheir prices.
b. ask the consultant to
recommend other vendors.
c. complete a
comparisonstudy of vendors.
d. discontinue
purchasingfrom the current
vendors.
,The best way to prepare d. cook them in batches throughout the service time.
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
untilthey 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
batchesthroughout the
service time.
b. vegan.
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.
,When preparing goals for the b. broad.
foodservice department, a
Certified Dietary Manager
must show that the goals
are:
Choose one answer. a.
narrow.
b. broad.
c. listed on the
bulletinboard.
d. transferrable to
otherdepartments.
c. milk arrives at a temperature below 41°F (5°C).
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
atimely manner.
c. milk arrives at
atemperature below 41°F
(5°C).
d. canned fruits
arepacked in water or juice.
, When a client has trouble a. request a swallowing evaluation.
swallowing pureed foods,
the Certified Dietary
Manager should: Choose
one answer.
a. request a
swallowingevaluation.
b. thin foods to
strawconsistency.
c. inform the physician
atthe next care plan
meeting.
d. thicken foods to
thenext consistency level.
A calorie count must a. all condiments and beverages served.
include:
Choose one answer.
a. all condiments
andbeverages served.
b. portion sizes of
itemsbefore consumption.
c. initials of the
employeedocumenting the
intake. d. how long it took
for t
