CDM TEST QUESTIONS WITH 100%
CORRECT ANSWERS
When a client requests a food that is not allowed on her diet, the Certified Dietary
Manager should:
Choose one answer.
a. remind the client that the food is not allowed and let her pick a substitution.
b. tell the client that she cannot have the food.
c. serve the requested food and visit with the client after the meal.
d. remove the selection and choose an appropriate substitution. - Answer- a. remind
the client that the food is not allowed and let her pick a substitution.
What is the basal energy expenditure (BEE) of a 69-year old man who weighs 74 kg
and is 180 cm? [Formula: 66 + (13.7 x weight in kg) + (5 x height in cm) - (6.8 x age)]
Choose one answer.
a. 1738 Kcal
b. 2459 Kcal
c. 1511 Kcal
d. 2338 Kcal - Answer- c. 1511 Kcal
The most appropriate snack for a client who has hypoglycemia is:
Choose one answer.
a. peanut butter jelly sandwich.
b. cookies and milk.
c. cottage cheese and crackers.
d. fruit-flavored yogurt. - Answer- c. cottage cheese and crackers.
Which of the following strategies is NOT effective communication?
Choose one answer.
a. Focus on the message.
b. Analyze the receiver.
c. Become emotional.
d. Make the message meaningful. - Answer- c. Become emotional.
The correct sequence for washing pots and pans is:
Choose one answer.
a. rinsing, washing, and sanitizing.
b. scraping, washing, rinsing, and sanitizing.
c. washing, sanitizing, and rinsing.
d. scraping, rinsing, washing, and sanitizing. - Answer- b. scraping, washing, rinsing,
and sanitizing.
,When preparing for a crisis, what is the first step?
Choose one answer.
a. Purchase a 7-day supply of paper products.
b. Contract with a food vendor who can quickly provide food.
c. Develop a plan of action.
d. List emergency contact numbers for staff. - Answer- c. Develop a plan of action.
How frequently should an employee who prepares food wash his or her hands?
Choose one answer.
a. Before work and after each break
b. When changing jobs during a shift
c. After handling raw food products
d. After every possibility of contamination - Answer- d. After every possibility of
contamination
Eggs that are not cooked thoroughly are most likely to cause which of the following
foodborne illnesses?
Choose one answer.
a. Bacillus cereus
b. Staphylococcus aureus
c. Norwalk virus
d. Salmonella enteritis - Answer- d. Salmonella enteritis
The objectives, philosophy, and function of the department should initially be
communicated to a new employee:
Choose one answer.
a. on the employment application.
b. after 90 days.
c. during orientation.
d. at the end of the training period. - Answer- c. during orientation.
Which of the following government agencies is responsible for monitoring working
conditions?
Choose one answer.
a. U.S. Department of Agriculture
b. Food and Drug Administration
c. Occupational Safety and Health Administration
d. National Marine Fisheries Service - Answer- c. Occupational Safety and Health
Administration
What utensil would provide the most accurate portion of mashed potatoes?
Choose one answer.
a. Slotted spoon
b. 1/2 cup ladle
c. #8 disher/portion scoop
d. Large serving spoon - Answer- c. #8 disher/portion scoop
,What percentage of total daily calories should come from saturated fat?
Choose one answer.
a. 15%
b. 5%
c. 20%
d. 7% - Answer- d. 7%
The most appropriate consideration when selecting an approved food vendor is:
Choose one answer.
a. buying food from a vendor who serves at least 15 states.
b. comparing vendor prices.
c. knowing the vendor's sanitation practices.
d. selecting vendors who use refrigerated delivery trucks. - Answer- c. knowing the
vendor's sanitation practices.
In an effort to meet client nutritional needs, a Certified Dietary Manager should first:
Choose one answer.
a. discuss the menu with the administrator.
b. identify food trends.
c. review the menu from last year.
d. survey clients for preferences. - Answer- d. survey clients for preferences.
Symptoms of lactose intolerance include:
Choose one answer.
a. weight gain.
b. swollen tongue.
c. rash.
d. diarrhea. - Answer- d. diarrhea.
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.
CORRECT ANSWERS
When a client requests a food that is not allowed on her diet, the Certified Dietary
Manager should:
Choose one answer.
a. remind the client that the food is not allowed and let her pick a substitution.
b. tell the client that she cannot have the food.
c. serve the requested food and visit with the client after the meal.
d. remove the selection and choose an appropriate substitution. - Answer- a. remind
the client that the food is not allowed and let her pick a substitution.
What is the basal energy expenditure (BEE) of a 69-year old man who weighs 74 kg
and is 180 cm? [Formula: 66 + (13.7 x weight in kg) + (5 x height in cm) - (6.8 x age)]
Choose one answer.
a. 1738 Kcal
b. 2459 Kcal
c. 1511 Kcal
d. 2338 Kcal - Answer- c. 1511 Kcal
The most appropriate snack for a client who has hypoglycemia is:
Choose one answer.
a. peanut butter jelly sandwich.
b. cookies and milk.
c. cottage cheese and crackers.
d. fruit-flavored yogurt. - Answer- c. cottage cheese and crackers.
Which of the following strategies is NOT effective communication?
Choose one answer.
a. Focus on the message.
b. Analyze the receiver.
c. Become emotional.
d. Make the message meaningful. - Answer- c. Become emotional.
The correct sequence for washing pots and pans is:
Choose one answer.
a. rinsing, washing, and sanitizing.
b. scraping, washing, rinsing, and sanitizing.
c. washing, sanitizing, and rinsing.
d. scraping, rinsing, washing, and sanitizing. - Answer- b. scraping, washing, rinsing,
and sanitizing.
,When preparing for a crisis, what is the first step?
Choose one answer.
a. Purchase a 7-day supply of paper products.
b. Contract with a food vendor who can quickly provide food.
c. Develop a plan of action.
d. List emergency contact numbers for staff. - Answer- c. Develop a plan of action.
How frequently should an employee who prepares food wash his or her hands?
Choose one answer.
a. Before work and after each break
b. When changing jobs during a shift
c. After handling raw food products
d. After every possibility of contamination - Answer- d. After every possibility of
contamination
Eggs that are not cooked thoroughly are most likely to cause which of the following
foodborne illnesses?
Choose one answer.
a. Bacillus cereus
b. Staphylococcus aureus
c. Norwalk virus
d. Salmonella enteritis - Answer- d. Salmonella enteritis
The objectives, philosophy, and function of the department should initially be
communicated to a new employee:
Choose one answer.
a. on the employment application.
b. after 90 days.
c. during orientation.
d. at the end of the training period. - Answer- c. during orientation.
Which of the following government agencies is responsible for monitoring working
conditions?
Choose one answer.
a. U.S. Department of Agriculture
b. Food and Drug Administration
c. Occupational Safety and Health Administration
d. National Marine Fisheries Service - Answer- c. Occupational Safety and Health
Administration
What utensil would provide the most accurate portion of mashed potatoes?
Choose one answer.
a. Slotted spoon
b. 1/2 cup ladle
c. #8 disher/portion scoop
d. Large serving spoon - Answer- c. #8 disher/portion scoop
,What percentage of total daily calories should come from saturated fat?
Choose one answer.
a. 15%
b. 5%
c. 20%
d. 7% - Answer- d. 7%
The most appropriate consideration when selecting an approved food vendor is:
Choose one answer.
a. buying food from a vendor who serves at least 15 states.
b. comparing vendor prices.
c. knowing the vendor's sanitation practices.
d. selecting vendors who use refrigerated delivery trucks. - Answer- c. knowing the
vendor's sanitation practices.
In an effort to meet client nutritional needs, a Certified Dietary Manager should first:
Choose one answer.
a. discuss the menu with the administrator.
b. identify food trends.
c. review the menu from last year.
d. survey clients for preferences. - Answer- d. survey clients for preferences.
Symptoms of lactose intolerance include:
Choose one answer.
a. weight gain.
b. swollen tongue.
c. rash.
d. diarrhea. - Answer- d. diarrhea.
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.
