CDM EXAM 2024/2025 WITH 100%
ACCURATE SOLUTIONS
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. - Precise Answer
✔✔c. complete a comparison study of vendors.
The best way to prepare 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 temperature.
d. cook them in batches throughout the service time. - Precise 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. - Precise 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. - Precise 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 available.
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. - Precise 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. - Precise 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 - Precise Answer ✔✔a. all condiments and
beverages served.
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. - Precise Answer ✔✔d. with
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 - Precise Answer ✔✔c. Chocolate pudding
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). -
Precise 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.
ACCURATE SOLUTIONS
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. - Precise Answer
✔✔c. complete a comparison study of vendors.
The best way to prepare 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 temperature.
d. cook them in batches throughout the service time. - Precise 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. - Precise 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. - Precise 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 available.
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. - Precise 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. - Precise 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 - Precise Answer ✔✔a. all condiments and
beverages served.
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. - Precise Answer ✔✔d. with
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 - Precise Answer ✔✔c. Chocolate pudding
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). -
Precise 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.
