CDM Test; Questions and Answers 100%
Correct
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. disco...
CDM Test; Questions and Answers 100%
Correct
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 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. 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.
, CDM Test; Questions and Answers 100%
Correct
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 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. Correct Answer-c. milk arrives
at a temperature below 41°F (5°C).
, CDM Test; Questions and Answers 100%
Correct
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.
, CDM Test; Questions and Answers 100%
Correct
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. 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 Correct Answer-c. Chocolate pudding
To effectively prevent foodborne illnesses, the Certified Dietary Manager should
most appropriately:
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