CDM Exam PASSED Actual Exam Questions and CORRECT Answers
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Course
CDM
Institution
CDM
CDM Exam PASSED Actual Exam
Questions and CORRECT Answers
standardized recipes list ingredients, yields, portion size, and instructions how to prepare.
what else is important to include in standardized recipe? - CORRECT ANSWER- Time
and temperature controls
The certified dietary manager has...
CDM Exam PASSED Actual Exam
Questions and CORRECT Answers
standardized recipes list ingredients, yields, portion size, and instructions how to prepare.
what else is important to include in standardized recipe? - CORRECT 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? - CORRECT
ANSWER- ✔✔Check the temperature log routinely and often.
How would the CDM verify that the temperatures are correct and haven't been dry labbed? -
CORRECT 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? -
CORRECT ANSWER- ✔✔Have the cook reheat the meatloaf to 165 for 15 seconds.
The main purpose of forecasting is to determine - CORRECT ANSWER- ✔✔how much food
is produced
which of the following is required for forecasting? - CORRECT 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? - CORRECT 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? - CORRECT ANSWER-
✔✔Produce more fried chicken and cut back on meatloaf
, A computerized menu system is very helpful in determining which of the following -
CORRECT ANSWER- ✔✔Tally figures for each menu item served
point of sale records can help the CDM determine - CORRECT ANSWER- ✔✔Which menu
items are the most profitable
The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the regular
diet, and 42 staff. Macaroni and cheese is the standard choice for both diets and the staff.
How many servings of macaroni and cheese should the CDM forecast? - CORRECT
ANSWER- ✔✔95
Macaroni and cheese is made in 25 serving pan. Looking at the forecast (101) how many
pans should be made - CORRECT ANSWER- ✔✔4
The term "advance preparation" means - CORRECT ANSWER- ✔✔Any preparation that
must be completed before the main product takes place.
which of the following is an advanced preparation - CORRECT ANSWER- ✔✔baking and
deboning chicken the day before making chicken salad.
what is a production schedule? - CORRECT ANSWER- ✔✔a schedule of what produce, how
much produce, and who is to do it.
which figure is most important to document after each meal for forecasting? - CORRECT
ANSWER- ✔✔how much waste there was or if there was a shortage
production staff can bear be helped if the CDM: - CORRECT ANSWER- ✔✔is accessible to
staff and highly visible
to save energy immediately: - CORRECT ANSWER- ✔✔fix leaks in water lines
to determine which energy could be saved, the CDM could: - CORRECT ANSWER- ✔✔ask
the local utility company to do an energy audit
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