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Certified Dietary Manager CDM Exam Questions with Correct Answers
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Certified Dietary Manager CDM Exam Questions with Correct Answers
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CDM Exam Questions with Correct AnswersAi Certifiedi Dietaryi Manageri isi dissatisfiedi withi pricesi fromi currenti vendors.i Thei
Manageri shouldi first:
i a.i aski vendorsi toi loweri theiri prices.i
i b.i aski thei consultanti toi recommendi otheri vendors.i
i c.i completei ai comparisoni studyi ofi vendors.i
id.i discontinuei purchasingi fromi thei currenti vendors.i -i Correcti Answer-c.i
completei ai comparisoni studyi ofi vendors.
Thei besti wayi toi preparei frozeni peasi isi to:i a.i slowlyi cooki thei peasi ati 200°Fi
(93.3°C)i soi theyi doi noti dryi out.i
b.i cooki themi rapidlyi untili theyi reachi ani internali temperaturei ofi 140°Fi (60.0°C).i
c.i cooki themi toi 120°Fi (48.9°C)i andi holdi themi ini thei steami tablei toi comei upi toi
temperature.i
d.i cooki themi ini batchesi throughouti thei servicei time.i -i Correcti Answer-d.i cooki
themi ini batchesi throughouti thei servicei time.
Beansi andi legumesi arei essentiali proteini substitutesi fori clientsi whoi are:
Choosei onei answer.
i a.i lactosei intolerant.i
i b.i vegan.i
i c.i ovo-lacto-vegetarian.i
i d.i lactoi vegetarian.i -i Correcti Answer-b.i vegan.
Whenii preparingii goalsi fori thei foodservicei department,i ai Certifiedi Dietaryi
Manageri musti showi thati thei goalsi are:
,Choosei onei answer.
i a.i narrow.i
i b.i broad.i
i c.i listedi oni thei bulletini board.i
i d.i transferrablei toi otheri departments.i -i Correcti Answer-b.i broad.
Wheni purchasingi food,i ai Certifiedi Dietaryi Manageri musti developi specificationsi
toi ensurei that:
Choosei onei answer.
i a.i governmenti commoditiesi arei usedi wheni available.i
i b.i eggsi arei deliveredi ini ai timelyi manner.i
i c.i milki arrivesi ati ai temperaturei belowi 41°Fi (5°C).i
id.i cannedi fruitsi arei packedi ini wateri ori juice.i -i Correcti Answer-c.i milki arrivesi ati
ai temperaturei belowi 41°Fi (5°C).
Wheni ai clienti hasi troublei swallowingi pureedi foods,i thei Certifiedi Dietaryi
Manageri should:
Choosei onei answer.
i a.i requesti ai swallowingi evaluation.i
i b.i thini foodsi toi strawi consistency.i
i c.i informi thei physiciani ati thei nexti carei plani meeting.i
id.i thickeni foodsi toi thei nexti consistencyi level.i -i Correcti Answer-a.i requesti ai
swallowingi evaluation.
Ai caloriei counti musti include:
Choosei onei answer.
i a.i alli condimentsi andi beveragesi served.i
,i b.i portioni sizesi ofi itemsi beforei consumption.i
i c.i initialsi ofi thei employeei documentingi thei intake.i
id.i howi longi iti tooki fori ti -i Correcti Answer-a.i alli condimentsi andi beveragesi
served.
Wheni selectingi diabetesi educationali informationi fori ai clienti ini ai long-termi carei
facility,i ai Certifiedi Dietaryi Manageri shouldi consideri usingi materials:
Choosei onei answer.
i a.i writteni ini thei Englishi language.i
i b.i withi technicali languagei toi explaini thei detailsi ofi thei disease.i
i c.i ini ai pocketbooki formati withi smalli printi soi iti cani bei kepti withi thei client.i
id.i withi simplei andi relevanti illustrations.i -i Correcti Answer-d.i withi simplei andi
relevanti illustrations.
Whichi ofi thei followingi itemsi shouldi NOTi bei servedi toi ai clienti whoi isi lactosei
intolerant?
Choosei onei answer.
i a.i Dinneri rolli
i b.i Butteredi carrotsi
i c.i Chocolatei puddingi
i d.i Glazedi hami -i Correcti Answer-c.i Chocolatei pudding
Toi effectivelyi preventi foodbornei illnesses,i thei Certifiedi Dietaryi Manageri shouldi
mosti appropriately:
Choosei onei answer.
i a.i removei potentiallyi dangerousi foodi itemsi fromi thei menu.i
i b.i providei employeesi withi weeklyi in-servicei training.i
, i c.i monitori timei andi temperaturei controls.i
d.i cooki alli hoti foodsi toi ani internali temperaturei ofi 180°Fi (82.2°C).i -i Correcti
i
Answer-c.i monitori timei andi temperaturei controls.
Ai Certifiedi Dietaryi Manageri isi interviewingi ai clienti whoi recentlyi hadi ai stroke.i
Thei clienti reportsi painfuli swallowing,i foodi stickingi ini heri throat,i andi coughingi
duringi meals.i Thei Manageri shouldi recognizei thati thesei symptomsi arei indicativei
of:
Choosei onei answer.
i a.i hiatali hernia.i
i b.i gastroesophageali refluxi diseasei (GERD).i
i c.i gastritis.i
i d.i dysphagia.i -i Correcti Answer-d.i dysphagia.
Twoi importanti stepsi ini standardizingi ai newi recipei are:
Choosei onei answer.
i a.i takingi ai picturei andi marketingi thei newi menui item.i
i b.i testingi andi garnishing.i
i c.i testingi andi modifying.i
d.i takingi ai picturei andi writingi directions.i -i Correcti Answer-c.i testingi andi
i
modifying.
Wheni preparingi ai standardizedi recipe,i thei Certifiedi Dietaryi Manageri needsi toi
increasei thei yieldi fromi 12i servingsi toi 80i servings.i Whati isi thei yieldi ori
conversioni factor?
Choosei onei answer.
i a.i .15i
i b.i 6.67i
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