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CDM TEST QUESTIONS (LATEST) ANSWERED CORRECTLY TO SCORE A+
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CDM TEST QUESTIONS (LATEST) ANSWERED CORRECTLY TO SCORE A+
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Name: Score:257 Multiple choice questions
Term 1 of 257
The correct end-point cooking temperature of hot soups is:
Choose one answer.
160°F (71.1°C).
150°F (65.5°C).
165°F (76.6°C).
135°F (57.2°C).
Term 2 of 257
What standard should be used when assessing the attractiveness of food?
Choose one answer.
Foods have similar flavors and temperatures.
Foods have similar textures.
Foods are the same shape and size.
Foods have a variety of colors.
Term 3 of 257
Which of the following foods should a Certified Dietary Manager avoid serving to a client on a
clear liquid diet?
Choose one answer.
Cream soup
Popsicle
Coffee
Apple juice
,Term 4 of 257
Beans and legumes are essential protein substitutes for clients who are:
Choose one answer.
lactose intolerant.
vegan.
ovo-lacto-vegetarian.
lacto vegetarian.
Term 5 of 257
A social worker approaches the Certified Dietary Manager in the elevator to discuss a client's
weight loss. The Manager should:
Choose one answer.
suggest that they go to the nurse's station.
wait until they exit the elevator before continuing the discussion.
proceed with the discussion but not use the client's name.
suggest that they meet in a private office area
Term 6 of 257
One serving of fat equals 1 tsp of:
Choose one answer.
gravy or cream sauce.
margarine, butter, or oil.
sour cream or heavy cream.
salad dressing or cream cheese.
,Term 7 of 257
Which type of menu best enhances the quality of care for the client?
Choose one answer.
Buffet
Nonselective
Centralized
Selective
Term 8 of 257
A client complains of gas, cramping, and diarrhea after drinking milk. The Certified Dietary
Manager should first:
Choose one answer.
consult with the Registered Dietitian.
eliminate milk from the diet.
request a change in the diet.
provide lactose-free milk.
Term 9 of 257
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.
.15
6.67
15
12.8
, Term 10 of 257
When interviewing a prospective employee, the Certified Dietary Manager is permitted to ask:
Choose one answer.
if the applicant has a car to get to work.
why the applicant left the previous job.
which country the applicant is from.
the age of the applicant.
Term 11 of 257
Approximately how many servings of pears are contained in a No. 10 can?
Choose one answer.
25
5
11
3
Term 12 of 257
A job analysis is used to:
Choose one answer.
document the qualifications of each position.
show the employees what they are responsible for doing.
schedule employee overtime.
show the task breakdown of the job by day.
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