Exam (elaborations)
CDM EXAM 1 UNITS 1-4 QUESTIONS AND ANSWERS
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CDM EXAM 1 UNITS 1-4 QUESTIONS AND ANSWERS
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CDM EXAM 1 UNITS 1-4 QUESTIONS AND ANSWERSWhat is a mission statement? - Answers -A statement that gives an overall frame of
reference for what an organization does.
What are some examples of professional development opportunities? - Answers -
National/regional association meetings, state/district association or chapter meetings,
webinars, and online courses.
Which healthcare team member has expertise in making appropriate referrals for a
client being discharged from the hospital? - Answers -Licensed Social Worker.
What is a Code of Ethics? - Answers -A written statement indicating the standards
governing the conduct of members of a profession.
Why is processed cheese best used in casseroles? - Answers -Melts uniformly
What is the minimum end-point cooking temperature for chicken breast? - Answers -
165°F
What is one thing to check when purchasing pre-cleaned and cut produce? - Answers -
If vendor has HACCP plan in place
How is yogurt made? - Answers -Culturing with lactic acid-producing bacteria
How much turkey is needed for a 50-serving casserole? - Answers -6.25 pounds
Why is it important for selective menus to rotate? - Answers -Variety
What replaces the word 'bib' in the new language for Culture Change? - Answers -
Clothing protector
What is the benefit of training staff to communicate menu adjustments to clients? -
Answers -Provide education for the client about their diet
What is the best preparation method for frozen broccoli to retain nutrients and quality? -
Answers -Batch cook in the steamer so the broccoli is available as needed
What should the Certified Dietary Manager do if clients do not order enough food from a
selective menu? - Answers -Train staff to make suggestions that are appropriate for the
diet
,Why may IQF products have more nutrients than fresh produce? - Answers -The
produce is frozen shortly after harvesting
What is one method to determine that food is served at the proper temperature? -
Answers -Measure the temperature of the last food leaving the kitchen and going the
longest distance
What menu item would be the best option for display cooking in the dining room? -
Answers -Chicken Stir Fry
What form of meal delivery system can help reduce the number of late trays? - Answers
-Room service
What nutrition resource should be accessed for questions about Exchange Lists for
Diabetes? - Answers -Academy of Nutrition and Dietetics
What can the Certified Dietary Manager do to keep the menu from becoming static? -
Answers -Change the menu according to the season
What grade of canned cherries would be best for a cobbler? - Answers -Grade C
Standard
What should the Certified Dietary Manager do if the gelatin salad did not set up? -
Answers -N/A
What should be done to determine if the cook followed the recipe correctly? - Answers -
Work with the cook
What is the minimum end-point cooking temperature for grilled hamburgers? - Answers
-160°F
What should be done first when delivering meal trays? - Answers -Verify tray recipient
What should the Certified Dietary Manager do first if clients complain about the taste of
meatloaf? - Answers -Visit with the cook
What is required to keep a kosher kitchen? - Answers -Separate meat and dairy
What is the difference between centralized and decentralized meal service? - Answers -
Centralized delivers from one kitchen
What causes cream of tomato soup to curdle? - Answers -Heating at high temperature
What can the Certified Dietary Manager do to assess the attractiveness of food served?
- Answers -Offer staff to assess meals
, What may need to be adjusted in a selective menu? - Answers -Consistency of foods
How much does 25 cups of flour weigh if 1 cup equals 1/4 lb? - Answers -6.25 lbs of
flour
What is important for selective menus? - Answers -Rotate for variety
What replaces the word 'bib' in the new language for Culture Change? - Answers -
Clothing protector
What can training staff to communicate menu adjustments provide? - Answers -
Education for the client about their diet
Which preparation method best retains nutrients and quality for frozen broccoli? -
Answers -Batch cook in the steamer so the broccoli is available as needed
What should the Certified Dietary Manager do if clients do not order enough food with a
selective menu? - Answers -Train staff to make appropriate suggestions for the diet
Why may IQF products have more nutrients than fresh produce? - Answers -The
produce is frozen shortly after harvesting
What is one method to determine that food is served at the proper temperature? -
Answers -Measure the temperature of the last food leaving the kitchen and going the
longest distance
What menu item would be the best option for display cooking in the dining room? -
Answers -Chicken Stir Fry
What form of meal delivery system can help reduce the number of late trays? - Answers
-Room service
What nutrition resource should be accessed for questions about Exchange Lists for
Diabetes? - Answers -Academy of Nutrition and Dietetics
What can the Certified Dietary Manager do to keep a menu from becoming static? -
Answers -Change the menu according to the season
What grade would be best to purchase for using canned cherries in a cobbler? -
Answers -Grade C Standard
What should the Certified Dietary Manager do if the gelatin salad did not set up? -
Answers -Work with the cook to determine if they followed the recipe correctly
What is the minimum end-point cooking temperature for grilled hamburgers at a facility
cook-out? - Answers -160° F
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