CDM TEST 2024 REAL EXAM QUESTIONS AND CORRECT ANSWERS VERIFIED BY EXPERTS|REAL ACTUAL EXAM 2024|FREQUENTLY TESTED|A GRADED |GUARANTEED PASS 2024 . When selecting diabetes educational information for a client in a long -term care facility, a Certified Dietary Manager should consider using materials: Choose one answer. a. written in the English language. b. with technical language to explain the details of the disease. c. in a pocketbook format with small print so it can be kept with the client. d. with simple and relevant illustrations . - CORRECT ANSWER d. wit h simple and relevant illustrations. Which of the following items should NOT be served to a client who is lactose intolerant? Choose one answer. a. Dinner roll b. Buttered carrots c. Chocolate pudding d. Glazed ham - CORRECT ANSWER c. Chocolate p udding To effectively prevent foodborne illnesses, the Certified Dietary Manager should most appropriately: Choose one answer. a. remove potentially dangerous food items from the menu. b. provide employees with weekly in -service training. c. monitor time and temperature controls . d. cook all hot foods to an internal temperature of 180°F (82.2°C). - CORRECT ANSWER c. monitor time and temperature controls. A Certified Dietary Manager is interviewing a client who recently had a stroke. The client reports painful swallowing, food sticking in her throat, and coughing during meals. The Manager should recognize that these symptoms are indicative of: Choose one answer. a. hiatal hernia. b. gastroesophageal reflux disease (GERD). c. gastritis. d. dysphagia . - CORRECT ANSWER d. dysphagia. A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manager should first: a. ask vendors to lower their prices. b. ask the consultant to recommend other vendors. c. complete a comparison study of vendors. d. discontinue purchasing from the current vendors. - CORRECT ANSWER c. complete a comparison study of vendors. The best way to prepar e frozen peas is to: a. slowly cook the peas at 200°F (93.3°C) so they do not dry out. b. cook them rapidly until they reach an internal temperature of 140°F (60.0°C). c. cook them to 120°F (48.9°C) and hold them in the steam table to come up to temperat ure. d. cook them in batches throughout the service time. - CORRECT ANSWER d. cook them in batches throughout the service time. Beans and legumes are essential protein substitutes for clients who are: Choose one answer. a. lactose intolerant. b. vegan . c. ovo -lacto -vegetarian. d. lacto vegetarian. - CORRECT ANSWER b. vegan. When preparing goals for the foodservice department, a Certified Dietary Manager must show that the goals are: Choose one answer. a. narrow. b. broad . c. listed on the bulletin board. d. transferrable to other departments. - CORRECT ANSWER b. broad. When purchasing food, a Certified Dietary Manager must develop specifications to ensure that: Choose one answer. a. government commodities are used when availabl e. b. eggs are delivered in a timely manner. c. milk arrives at a temperature below 41°F (5°C ). d. canned fruits are packed in water or juice. - CORRECT ANSWER c. milk arrives at a temperature below 41°F (5°C). When a client has trouble swallowing pureed foods, the Certified Dietary Manager should: Choose one answer. a. request a swallowing evaluation. b. thin foods to straw consistency. c. inform the physician at the next care plan meeting. d. thicken foods to the next consistency level. - CORRECT ANSWER a. request a swallowing evaluation. A calorie count must include: Choose one answer. a. all condiments and beverages served . b. portion sizes of items before consumption. c. initials of the employee documenting the intake. d. how long it took for t - CORRECT ANSWER a. all condiments and beverages served. Two important steps in standardizing a new recipe are: Choose one answer. a. taking a picture and marketing the new menu item. b. testing and garnishing. c. testing and modifying. d. taking a picture a nd writing directions. - CORRECT ANSWER c. testing and modifying. When preparing a standardized recipe, the Certified Dietary Manager needs to increase the yield from 12 servings to 80 servings. What is the yield or conversion factor? Choose one answer. a. .15 b. 6.67 c. 15 d. 12.8 - CORRECT ANSWER b. 6.67 A Certified Dietary Manager can best monitor cash register receipts by: Choose one answer. a. thoroughly training cashiers. b. randomly using different registers. c. completing a daily r eport form. d. rotating cashiers among registers. - CORRECT ANSWER c. completing a daily report form. When planning an equipment maintenance schedule, the Certified Dietary Manager should: Choose one answer. a. define a cleaning schedule and assign t asks to employees. b. have employees report any problems or issues to management. c. keep equipment maintenance manuals locked away when not in use. d. hire a cleaning crew and inspect their work. - CORRECT ANSWER a. define a cleaning schedule and assign tasks to employees. Which of the following statements about the par level of inventory management is true? Choose one answer. a. New stock items are rarely purchased. b. A physical inventory is conducted regular ly. c. It uses a running balance of products on hand. d. It does not require lead time. - CORRECT ANSWER b. A physical inventory is conducted regularly. A good way to increase efficiency among staff for job coverage is to: Choose one answer. a. pro mote a job routine. b. allow flextime. c. hire part -time staff. d. implement cross -training . - CORRECT ANSWER d. implement cross -training. To prevent E. coli, a Certified Dietary Manager should ensure that ground beef is cooked to a mimimum temper ature of: Choose one answer. a. 155°F (68.3°C) for 15 second s. b. 175°F (79.4°C) for 15 seconds. c. 140°F (60.0°C) for 15 seconds. d. 180°F (82.2°C) for 15 seconds. - CORRECT ANSWER a. 155°F (68.3°C) for 15 seconds How should a Certified Dietary Manager resolve a conflict between two cooks? Choose one answer. a. Ask human resources to act as a mediator. b. Permanently assign them to different shifts. c. Help them work through their differences. d. Ask them to work things out on their own - CORRECT ANSWER c. Help them work through their differences. What part of the nutrition care process should be completed by the Certified Dietary Manager? Choose one answer. a. Nutrition diagnosis b. Nutrition screening c. Nutrition intervention d. Nutrition evaluation - CORRECT ANSWER b. Nutrition screening Which of the following is considered subjective nutrition -related information? Choose one answer. a. Usual body weight b. Prescribed weight goal c. Ideal body weight d. Percent weight change - CORRECT ANSWER a. Usual body weight Chemicals should be stored: Choose one answer. a. below food on shelves. b. in a separate room away from food . c. on shelves at least 6 inches above the floor. d. on the floor. - CORRECT ANSWER b. i n a separate room away from food. Which of the following controls would best prevent foodborne illiness related to cross -
contamination? Choose one answer. a. Storing cold hazardous foods at or below 45°F (7.2°C) at all times b. Requiring annual physica l examinations for all foodservice personnel c. Cleaning the floors and sanitizing all work surfaces after each meal
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