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Dietary Manager Exam questions with Correct Answers
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Dietary Manager Exam questions with Correct Answers
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Dietary Manager Exam questions withCorrect Answers
Food substitutes selected by a client for a planned meal should be encouraged to be
of similar:
A. cost
B. nutritive value
C. portion size
D. preparation method - Correct Answer-B. nutritive value
The Certified Dietary Manager is preparing for in in-service about changes in
cardiac diets. What organization would provide the best information?
A. American Heart Association
B. Academy of Nutrition and Diabetics
C. Mayo Clinic
D. DASH Guidelines /USDA - Correct Answer-A. American Heart Association
What is the recipe conversion factor to scale a recipe from 8 servings to 40
servings?
A. 0.20
,B. 0.50
C. 5
D. 16 - Correct Answer-C. 5
Youi needi 896i ouncesi ofi coffeei fori eachi meali service.i Howi manyi gallonsi arei
neededi peri meal?
A.i 7
B.i 16
C.i 56
D.i 112i -i Correcti Answer-A.i 7
Ai standardizedi recipei providesi whichi ofi thei fallowing?
A.i computesi foodi andi labori costs
B.i nutritionali requirementsi ofi clientsi
C.i producesi ai knowni foodi qualityi andi quantity
D.i analyzesi equipmenti neededi ini productioni -i Correcti Answer-C.i producesi ai
knowni foodi qualityi andi quantity
Wheni testingi ai newi recipe,i whichi ofi thei followingi isi goodi practice?
A.i usei ai recipei evaluationi formi fori ai tastei paneli
B.i standardizei thei recipei fori seai leveli production
C.i documenti thei recipei sourcei andi categoryi
,D.i offeri thei recipei toi alli clientsi priori toi usei oni menui -i Correcti Answer-A.i usei ai
recipei evaluationi formi fori ai tastei panel
Ifi thei qualityi ofi ai standardizedi recipei itemi variesi eachi timei iti isi prepared,i thei
Certifiedi Dietaryi Manageri shouldi doi whichi ofi thei following?
A.i modifyi thei recipe
B.i removei thei producti fromi thei menu
C.i Supervisei thei preparationi ofi thei recipe
D.i analyzei thei ingredienti listi -i Correcti Answer-C.i Supervisei thei preparationi ofi t
Whichi ofi thei followingi descriptionsi wouldi bei ani appropriatei qualityi standardi fori
quicki bread?
A.i goldeni brown,i rounded,i noi tunnels,i moisti crumb,i tender,i goodi flavor
B.i smooth,i uniformi shapei andi color,i tenderi uneveni crumb,i goodi flavor
C.i uniformi shape,i tenderi texture,i goodi flavor,i lightlyi brownedi surface
D.i goldeni brown,i crackedi surface,i flakyi texture,i goodi flavori -i Correcti Answer-
A.i goldeni brown,i rounded,i noi tunnels,i moisti crumb,i tender,i goodi flavor
Howi doesi thei Certifiedi Dietaryi Manageri besti controli foodi waste?i
A.i supervisei dailyi production
B.i developi monitoringi proceduresi
C.i documenti platei waste
, D.i auditi purchasingi recordsi -i Correcti Answer-B.i developi monitoringi procedures
Whati thei besti reasoni toi documenti leftovers?
A.i toi helpi preventi employeei theft
B.i toi determinei futurei forecastingi needs
C.i toi calculatei ingredienti costs
D.i toi assessi foodi qualityi -i Correcti Answer-B.i toi determinei futurei forecastingi
needs
Pointi ofi salei (POS)i recordsi mayi bei usefuli ini identifyingi whati typei ofi issue?
A.i servicei andi productioni problems
B.i toi determinei futurei forecastingi needsi
C.i toi calculatei ingredienti costsi
D.i toi assessi foodi qualityi -i Correcti Answer-C.i toi calculatei ingredienti costs
Ifi ai facilityi servesi clientsi threei mealsi peri dayi fori thei monthi ofi Julyi withi totali
labori hours,i howi manyi mealsi arei servedi peri labori hour?
A.i 4.3i meals
B.4.8i meals
C.i 12.4i meals
D.i 12.8i mealsi -i Correcti Answer-D.i 12.8i meals
Howi longi shouldi productioni recordsi fori meali servicei bei kept?
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