CERTIFIED DIETARY MANAGER 2024 CDM EXAM, PRACTICE EXAM AND STUDY GUIDE OVER 500 QUESTIONS WITH DETAILED VERIFIED ANSWERS AND RATIONALES (100% CORRECT) /A+ GRADE ASSURED

CDM EXAM
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? -
...ANSWER...Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct
and haven't been dry labbed? - ...ANSWER...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? - ...ANSWER...Have the cook
reheat the meatloaf to 165 for 15 seconds.
The client has a right to refuse a tube feeding or additional
supplements. when this happens the facility must -
...ANSWER...work with the client to determine pertinent
alternatives
Many people who have had heart problems are prescribed
Coumadin. What foods should these people avoid? -
....ANSWER...broccoli and cauliflower
A client consumed the following for breakfast. What is the
total ml of fluid the client consumed?
¾ cup orange juice ½ cup oatmeal with ¼ cup of milk
1 soft-cooked egg 1 slice toast
1 cup coffee 1/3 cup of nutritional beverage supplement -
....ANSWER...560 ml
A client complains to the Certified Dietary Manager that they
are always thirsty, hungry, and having to go to the bathroom.
These signs could be symptoms of: - ....ANSWER...high
glucose levels
The main purpose of forecasting is to determine -
...ANSWER...how much food is produced
which of the following is required for forecasting? -
...ANSWER...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? - ...ANSWER...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? - ...ANSWER...Produce more fried
chicken and cut back on meatloaf
A computerized menu system is very helpful in determining
which of the following - ...ANSWER...Tally figures for each
menu item served
point of sale records can help the CDM determine -
...ANSWER...Which menu items are the most profitable
standardized recipes list ingredients, yields, portion size, and
instructions how to prepare. what else is important to include
in standardized recipe? - ...ANSWER...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? -
...ANSWER...Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct
and haven't been dry labbed? - ...ANSWER...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? - ...ANSWER...Have the cook
reheat the meatloaf to 165 for 15 seconds.
point of sale records can help the CDM determine -
...ANSWER...Which menu items are the most profitable
How many servings of macaroni and cheese should the CDM
forecast? - ...ANSWER...95