CDM Test Questions and Answers 2024, Exams of Nursing

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1. 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.: c. complete a comparison study of vendors.
2. 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.: d. cook them in batches throughout the service time.
3. 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.: b. vegan.
4. 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.: b. broad.
5. When purchasing food, a Certified Dietary Manager must develop specifica- tions 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.: c. milk arrives at a temperature below 41°F (5°C).
6. 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.: a. request a swallowing evalua- tion.

7. 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: a. all condiments and beverages served.
8. 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.: d. with simple and relevant illustrations.
9. 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: c. Chocolate pudding
10. 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).: c. monitor time and temperature controls.
11. 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.: d. dysphagia.

12. 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 and writing directions.: c. testing and modifying.
13. 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.. b. 6. c. 15 d. 12.8: b. 6.
14. 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 report form. d. rotating cashiers among registers.: c. completing a daily report form.
15. When planning an equipment maintenance schedule, the Certified Dietary Manager should: Choose one answer. a. define a cleaning schedule and assign tasks 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.: a. define a cleaning schedule and assign tasks to employees.
16. Which of the following statements about the par level of inventory manage- ment is true? Choose one answer. a. New stock items are rarely purchased. b. A physical inventory is conducted regularly. c. It uses a running balance of products on hand. d. It does not require lead time.: b. A physical inventory is conducted regularly.
17. A good way to increase efficiency among staff for job coverage is to: Choose one answer.

a. promote a job routine. b. allow flextime. c. hire part-time staff. d. implement cross-training.: d. implement cross-training.

18. To prevent E. coli, a Certified Dietary Manager should ensure that ground beef is cooked to a mimimum temperature of: Choose one answer. a. 155°F (68.3°C) for 15 seconds. 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.: a. 155°F (68.3°C) for 15 seconds
19. 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: c. Help them work through their differences.
20. What part of the nutrition care process should be completed by the Certi- fied Dietary Manager? Choose one answer. a. Nutrition diagnosis b. Nutrition screening c. Nutrition intervention d. Nutrition evaluation: b. Nutrition screening
21. Which of the following is considered subjective nutrition-related informa- tion? Choose one answer. a. Usual body weight b. Prescribed weight goal c. Ideal body weight d. Percent weight change: a. Usual body weight
22. 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.: b. in a separate room away from food.

23. 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 physical examinations for all foodservice personnel c. Cleaning the floors and sanitizing all work surfaces after each meal d. Requiring foodservice personnel to wear disposable gloves when handling ready-to-eat foods: d. Requiring foodservice personnel to wear disposable gloves when handling ready-to-eat foods
24. The Certified Dietary Manager communicates goals for nutrition care to the interdisciplinary team. An appropriate goal for a client who is having trouble swallowing, and exhibiting a great deal of coughing at each meal, is to: Choose one answer. a. recommend a tube feeding to eliminate the need for swallowing, which results in coughing. b. request that the client eats in his room to avoid making the mealtime unpleasant for others at the same table. c. provide meals in a liquefied form at six meals during the day rather than three meals per day. d. request an evaluation by the occupational therapist or speech therapist to assess the client's swallowing function.: d. request an evaluation by the occupational therapist or speech therapist to assess the client's swallowing function.
25. Which of the following breads would be the most healthy choice in terms of saturated fat and cholesterol levels? Choose one answer. a. Biscuit with jam b. Whole wheat toast with margarine c. Blueberry muffin d. Croissan: b. Whole wheat toast with margarine
26. The selection of capital equipment should be based primarily on: Choose one answer. a. availability. b. warranty. c. quality. d. design.: c. quality.
27. There is significant food waste from overproduction. The first step the Certified Dietary Manager should take to analyze the problem is to: Choose one answer. a. check all of the purchase orders sent to the vendors.

b. change all of the standardized recipes in the kitchen. c. monitor the portions being served. d. review the facility communication procedures.: c. monitor the portions being served.

28. Which of the following cleaners can be used safely to remove hard water buildup from dishwashers? Choose one answer. a. Delimer b. Chlorine c. Ammonia d. Soap: a. Delimer
29. The Certified Dietary Manager needs information for an in-service training session on carbohydrate counting diets. Which of the following organizations would best provide this information? Choose one answer. a. Centers for Disease Control and Prevention b. American Diabetes Association c. Juvenile Diabetes Federation d. Food and Drug Administration:
30. It may be necessary for a Certified Dietary Manager to terminate a foodser- vice employee if the employee: Choose one answer. a. lacks the ability to perform the job, despite adequate training. b. is a union activist. c. has a poor attitude. d. has difficulty operating a piece of kitchen equipment.: a. lacks the ability to perform the job, despite adequate training.
31. Another name for a solvent cleaner is a: Choose one answer. a. detergent. b. delimer. c. surfactant. d. degreaser.: d. degreaser.
32. During an inspection by a surveyor, the Certified Dietary Manager should offer: Choose one answer. a. a warm welcome, coffee, and cookies when the surveyor arrives. b. reasonable explanations as to why some quality indicators may not be met for this particular day only.

c. current photos and names of all clients so that the surveyor can easily identify those chosen to be interviewed. d. access to files documenting training events and in-service training ses- sions.: d. access to files documenting training events and in-service training ses- sions.

33. The best time to provide performance standards to trainees is at: Choose one answer. a. the end of training. b. the interview. c. the beginning of training. d. evaluation time.: c. the beginning of training.
34. When representing the department at external meetings, the Certified Dietary Manager's responsibility is to: Choose one answer. a. offer details regarding the external meetings until immediately before the activity is scheduled b. ensure activities coordinate with the facility's missions and goals. c. continue to provide assistance to department team members through e-mails and texting during the meeting d. agree to activities that will maximize profit for the department.: b. ensure activities coordinate with the facility's missions and goals.
35. The Certified Dietary Manager has developed a policy to use disposable products that are environmentally friendly. The facility staff are complaining and refusing to use the products. The Manager should: Choose one answer. a. send an e-mail to all of the supervisors, communicating with the staff that disposable products will not be used. b. stand near the cafeteria serving line to personally communicate to each staff member the benefits of this new product. c. set up a meeting with the facility staff and explain the benefits of the new products. d. collect all of the disposable products left and lock them in the storeroom.: c. set up a meeting with the facility staff and explain the benefits of the new products.
36. To write a job description for the foodservice department, the Certified Dietary Manager should: Choose one answer. a. write the description and job specification with the help of the Registered Dietitian. b. assign the task of writing the job description to the employees who perform

the job. c. conduct a job analysis with the help of the head cook and then write the description. d. conduct a job analysis with the help of each employee and then write the job description.: d. conduct a job analysis with the help of each employee and then write the job description.

37. A Certified Dietary Manager may be responsible for completing which of the following sections of the minimum data set (MDS)? Choose one answer. a. Section N b. Section K c. Section L d. Section M: b. Section K
38. A plate-waste study will determine if the food: Choose one answer. a. was accepted by the client. b. was served at the right temperature. c. appears to be fresh. d. served matches the menu selections: a. was accepted by the client.
39. The safest and most sanitary way to taste food is to: Choose one answer. a. use a spoon to dip from the serving ladle and taste. b. have another employee use a clean spoon to give the Certified Dietary Manager a sample taste. c. use a clean finger to taste from the serving ladle. d. ladle a small amount into a dish and taste it with a clean spoon.: d. ladle a small amount into a dish and taste it with a clean spoon.
40. What would be the best way to implement a major change in service for the foodservice department? Choose one answer. a. Post a memo on the department's message board. b. Send employees notifications via e-mail. c. Create a plan of action with employee teams. d. Meet with employees individually to explain the impact of the change: c. Create a plan of action with employee teams.
41. Which of the following dietary guidelines would be most useful for the elderly? Choose one answer. a. Cook vegetables al dente.

b. Limit servings of coffee and tea. c. Emphasize simple carbohydrates with soft foods. d. Serve smaller portions.: d. Serve smaller portions.

42. Nutrition education for coronary heart disease should include information on: Choose one answer. a. low blood glucose. b. high fiber foods c. low BUN. d. simple carbohydrate foods: b. high fiber foods
43. The best way for a Certified Dietary Manager to safeguard a client's medical information according to HIPAA regulations is to: Choose one answer. a. discuss a client's medical information only in a low traffic area at the back of the cafeteria. b. keep office computers closed but not locked when away from your desk to allow ease of resuming work. c. keep all client information and client files from any physical and technical hazards or breaches. d. use a generic employee password for electronic medical records that is safely guarded from non-employees: c. keep all client information and client files from any physical and technical hazards or breaches.
44. A standardized recipe is designed to produce a product that is: Choose one answer. a. inexpensive. b. satisfactory. c. consistent. d. complete.: c. consistent.
45. The Certified Dietary Manager notices that a 5 - gallon container of chili has been sitting on a counter for nearly three hours. The first step should be to: Choose one answer. a. Place the chili in an ice bath. b. place the chili in the cooler. c. discard the chili. d. reheat the chili to 165°F (73.9°C).: d. reheat the chili to 165°F (73.9°C).
46. The interdisciplinary team is meeting to review clients. Which client below must have a CAA and full care plan? Choose one answer. a. A client who is now using a plate guard.

b. A client with a new Stage I pressure ulcer. c. A client who has improved mental condition. d. A client with an unplanned weight loss of 10% in the past six months.: d. A client with an unplanned weight loss of 10% in the past six months.

47. The best way to encourage communication with the staff is by: Choose one answer. a. asking the head cook to share the messages with other staff. b. posting messages on the bulletin board. c. establishing an open door policy. d. using electronic mail.: c. establishing an open door policy.
48. A dented, slighty puffed can of green beans should be: Choose one answer. a. tasted for spoilage. b. heated and served. c. reported to the supervisor. d. returned to the vendor.: d. returned to the vendor.
49. Which of the following actions should the Certified Dietary Manager per- form first in a fire? Choose one answer. a. Evacuate the kitchen. b. Use an extinguisher and attempt to put out the fire. c. Call the administrator. d. Call the fire department.: d. Call the fire department.
50. A Certified Dietary Manager learns that the nursing staff is not passing needed nourishments. What should be done first? Choose one answer. a. Investigate where the service process is breaking down. b. Ask for a diet change to higher calorie meals without nourishments. c. Schedule a care planning session for the client. d. Have the foodservice staff serve the nourishments.: a. Investigate where the service process is breaking down.
51. Regulations developed by the Centers of Medicare and Medicaid Services (CMS) are developed to: Choose one answer. a. address the quality of care for clients. b. evaluate the client's tray card for accuracy. c. carry out meal service. d. assure activities of daily living are met.: a. address the quality of care for clients.

52. Performance standards are established to: Choose one answer. a. ensure that the department has no overtime. b. ensure that work is done according to expected outcomes. c. set standards top employees can achieve. d. determine criteria by which to compare employees.: b. ensure that work is done according to expected outcomes.
53. The correct end-point cooking temperature of hot soups is: Choose one answer. a. 160°F (71.1°C). b. 150°F (65.5°C). c. 165°F (76.6°C). d. 135°F (57.2°C).: c. 165°F (76.6°C).
54. A malnutrition problem may be suggested if what percentage of food is left uneaten at meals? Choose one answer. a. 15% b. 5% c. 25% d. 10%: c. 25%
55. Which of the following methods would be most effective for training de- partment staff in a new procedure? Choose one answer. a. Demonstrate the procedure and observe individual staff members perform the procedure. b. Schedule each employee to accompany the supervisor to learn what should be done. c. Schedule a one-day course to discuss all relevant training issues. d. Post instructions on the procedure and give each employee a written copy.: a. Demonstrate the procedure and observe individual staff members perform the procedure.
56. The first step in improving the nutrition status of a client who has a skin breakdown is to: Choose one answer. a. order between-meal nourishments. b. monitor the client's intake for one week. c. provide a high-protein diet. d. provide a high-potassium diet.: c. provide a high-protein diet.

57. Which of the following statements by the Certified Dietary Manager would best justify the purchase of a new piece of equipment to an administrator? Choose one answer. a. "The old equipment will probably not last much longer and depreciation will justify replacement in 15 years." b. "The new equipment is more energy efficient and may reduce our energy expenditures." c. "The equipment was displayed at a local food show and is on sale for the next 30 days." d. "Repair costs for the present equipment will be more than half the cost of replacement.": d. "Repair costs for the present equipment will be more than half the cost of replacement."
58. In a dry-food storeroom, which of the following situations is NOT accept- able? Choose one answer. a. Room temperature ranging between 50° and 70°F (10.0° and 21.1°C) b. An area dedicated for chemicals c. Adequate ventilation and air circulation d. Slatted or louvered shelves: b. An area dedicated for chemicals
59. What financial document would you use to view the department's monthly performance with what was budgeted? Choose one answer. a. Operating statement b. Budget c. Profit and loss statement d. Balance sheet: a. Operating statement
60. What is the most important reason for following posted menus? Choose one answer. a. The client may want to invite guests. b. Staff will know their production assignments. c. Food costs can be kept in line. d. Posted menus must match what is served.: d. Posted menus must match what is served.
61. Which of the following characteristics is altered for a mechanical soft diet? Choose one answer. a. Flavor b. Texture c. Color d. Aroma: b. Texture

62. Which of the following cooking methods is best for retaining the nutritional value of vegetables? Choose one answer. a. Grilling b. Boiling c. Simmering d. Steaming: d. Steaming
63. A Certified Dietary Manager is following the hazard communication stan- dard when she provides which of the following items for employees? Choose one answer. a. Latex-free gloves b. Safety glasses c. OSHA forms d. Material safety data sheets: d. Material safety data sheets
64. Which of the following methods is best for selecting clients to participate in a satisfaction survey? Choose one answer. a. Use a printed survey. b. Survey only those clients who are cognitively aware. c. Select a cross-section of clients. d. Survey the clients who are leaving the long-term care facility.: c. Select a cross-section of clients.
65. When should orientation for new employees begin? Choose one answer. a. During the interview b. Three days after employement c. One month after employment d. First day of employment: d. First day of employment
66. While interviewing clients, the Certified Dietary Manager learns that many food portions are too large. The Manager should first: Choose one answer. a. reduce serving sizes by one half, except those for clients with diabetes. b. add a checklist to the menus indicating small, medium, and large for each client to mark portion sizes. c. instruct the cooks to reduce serving sizes, unless otherwise specified. d. investigate the portion sizes currently being used.: d. investigate the portion sizes currently being used.
67. Which of the following menu items is appropriate to serve a client with a wheat allergy?

Choose one answer. a. Roast turkey with stuffing and gravy b. Macaroni and cheese casserole c. Chicken noodle soup d. Grilled chicken salad on a corn tortilla: d. Grilled chicken salad on a corn tortilla

68. What is the best method to draw in a disruptive staff member during a meeting? Choose one answer. a. Encourage the employee to listen and not participate. b. Ask the disruptive employee to leave the meeting. c. Allow the employee to vent his/her frustrations. d. Address the employee with respect and ask them to meet with you after the meeting.: d. Address the employee with respect and ask them to meet with you after the meeting.
69. A client is unhappy with the low-sodium diet prescribed by the physician. The most appropriate response by the Certified Dietary Manager is to: Choose one answer. a. emphasize foods the client can eat. b. empathize with the client. c. allow the family to bring in food for the client. d. offer salt during dinner meals only.: a. emphasize foods the client can eat.
70. When managing a client on a pureed diet, the Certified Dietary Manager should be most concerned that the diet will: Choose one answer. a. meet the client's nutritional needs. b. meet the client's fluid intake. c. ensure adequate fiber consumption. d. provide adequate variety.: a. meet the client's nutritional needs.
71. A standard pan of lasagna yields 24 servings that weigh 6 oz each. The Certified Dietary Manager needs to serve 138 clients. How many pans should be produced? Choose one answer. a. 6 b. 4 c. 5 d. 7: a. 6
72. Which of the following items should be available for use in the event of a disaster?

Choose one answer. a. Extra cooking utensils b. A double supply of plates and silverware c. Canned foods and a manual can opener d. Frozen TV dinners: c. Canned foods and a manual can opener

73. The primary organism that causes spoilage in dried foods such as cereals and rice is a: Choose one answer. a. yeast. b. virus. c. toxin. d. bacteria.: d. bacteria.
74. Which of the following employee behaviors would most likely result in immediate termination? Choose one answer. a. Unexplainable absenteeism b. Reporting to work intoxicated c. Possession of weapons d. Theft: d. Theft
75. Accidents and injuries must be reported to which federal agency? Choose one answer. a. OSHA b. FTC c. USDA d. FDA: a. OSHA
76. If 4 - oz. blueberry muffins cost $18.96 for 24 muffins, what is the price per muffin? Choose one answer. a. $0. b. $4. c. $0. d. $1.26: c. $0.
77. A Certified Dietary Manager who learns that a client has been physically abused should: Choose one answer. a. report the incident immediately to the local police. b. follow the facility policy and procedures. c. investigate the incident.

d. ask the charge nurse to call the ombudsman.: b. follow the facility policy and procedures.

78. What is the cost for a 3 - oz edible portion of cooked beef roast at $3.36/lb? Choose one answer. a. $1.12. b. $0.21. c. $0.63. d. $0.99.: c. $0.63.
79. To determine the correct answer, there are two steps:
80. Divide the cost per pound by 16 to determine the price per ounce: $3.36 ÷ 16 = $.21 per ounce.
81. Since the serving size is three ounces, multiply $.21 x 3 = $.63. When developing a preventive maintenance program, the Certified Dietary Manager should first identify: Choose one answer. a. maintenance department concerns. b. manufacturer's maintenance requirements. c. ideas for in-service training sessions. d. all equipment in the foodservice area requiring maintenance.: d. all equip- ment in the foodservice area requiring maintenance.
82. Good storage practices dictate that food should be stored: Choose one answer. a. 20 inches from the ceiling. b. 6 inches above the floor. c. 16 inches from the ceiling. d. 4 inches above the floor.: b. 6 inches above the floor.
83. Which of the following foods is an appropriate substitute for 1 cup of buttermilk? Choose one answer. a. 1/4 cup of dry milk powder plus 1 cup of water b. 1 cup of whole milk c. 1 cup of plain yogurt d. 1/2 cup of sour cream: c. 1 cup of plain yogurt
84. Food grades ensure that food is: Choose one answer. a. uniform in quality. b. uniform in size.

c. free from pathogens. d. the proper temperature.: a. uniform in quality.

83. Which of the following questions would be most appropriate to ask clients when considering a culture change to restaurant style dining? Choose one answer. a. "Attendance at breakfast will be expected from 7:00 am to 8:00 am; what time will you be there?" b. "What time of day do you like to eat your meals?" c. "You are interested in changing to restaurant style dining, aren't you?" d. "What is your favorite snack food?": b. "What time of day do you like to eat your meals?"
84. The foodservice department's monthly statement shows the following information. What percentage of meal cost is due to labor? Food Cost $42, Labor Cost $28, Choose one answer. a. 31% b. 12% c. 60% d. 40%: d. 40%
85. An architect has been hired to design a new kitchen. The administrator is selecting new equipment from catalogs and is starting to order items. The Certified Dietary Manager should immediately: Choose one answer. a. schedule an appointment with the administrator. b. contact a vendor that has an equipment consultant. c. develop a new equipment plan for the administrator. d. schedule an appointment with the architect.: a. schedule an appointment with the administrator.
86. An important control measure in the prevention of staphylococcal infec- tion is: Choose one answer. a. exclusion from food handling if an employee has a respiratory infection. b. continually changing disposable gloves after each task. c. isolating raw food from cooked food. d. dividing large batches of food into smaller batches for rapid refrigeration.- : a. exclusion from food handling if an employee has a respiratory infection.
87. It is most important that separate cuttings boards be used for: Choose one answer.

a. raw turkey and raw chicken. b. raw pork and raw beef. c. raw chicken and lettuce. d. tomatoes and pepperoni.: c. raw chicken and lettuce.

88. The temperature of meatloaf that has been baking for 45 minutes registers 140°F (60.0°C). The cook should: Choose one answer. a. cook the meatloaf for an additional 30 minutes. b. cook the meatloaf until the temperature reaches 150°F (65.6°C) for 15 seconds. c. hold the meatloaf at that temperature. d. cook the meatloaf until the temperature reaches 165°F (73.9°C) for 15 seconds.: d. cook the meatloaf until the temperature reaches 165°F (73.9°C) for 15 seconds.
89. Which of the following is a major category of a foodservice department budget? Choose one answer. a. Overhead b. Supplements c. Labor d. Chemicals: c. Labor
90. When is the Certified Dietary Manager required to pay overtime? Choose one answer. a. When employees work a regular day off. b. When employees work holidays. c. When employees work night and weekend shifts. d. When employees have worked in excess of 40 hour: d. When employees have worked in excess of 40 hour
91. The Certified Dietary Manager should insist that food be prepared to retain color, aroma, texture, and: Choose one answer. a. shape. b. flavor. c. moisture. d. vitamin C.: b. flavor.
92. Which of the following items are among the most common food allergens? Choose one answer. a. Fish and shellfish b. Yogurt and cheese

c. Fruit juice and alcohol d. Strawberries and melons: a. Fish and shellfish

93. A Certified Dietary Manager can best ensure compliance with safe food preparation practices by: Choose one answer. a. implementing disciplinary action for noncompliance. b. excluding all infected employees from food handling tasks. c. combining supervision with continuous training. d. asking employees to monitor food temperatures.: c. combining supervision with continuous training.
94. What is the main purpose of using a screening process to select appliants for interviewing? Choose one answer. a. Obtain additional information b. Check references c. Follow uniform guidelines for employee selection d. Predict how well a candidate will perform: c. Follow uniform guidelines for employee selection
95. Which of the following is necessary for addressing the multiple needs of a client? Choose one answer. a. Meet with the interdisciplinary team. b. Perform a physical assessment. c. Identify diagnostic tests. d. Observe the client during mealtimes.: a. Meet with the interdisciplinary team.
96. What food should be selected to lower saturated fat and cholesterol in cream soups? Choose one answer. a. 2% milk b. 1% milk c. Evaporated milk d. Whole milk: b. 1% milk
97. A client who is admitted to a long-term care facility practices Orthodox Judaism. On the dinner menu, pork chops, rice pilaf, broccoli, and apple crisp will be served. Which of the following foods need to be substituted to meet the client's dietary requirements? Choose one answer. a. Apple crisp b. Pork chop

c. Broccoli d. Rice pilaf: b. Pork chop

98. How many pounds represent the ideal weight of a medium-framed female client who is 5'3" tall? Choose one answer. a. 115 b. 103 c. 106 d. 124: a. 115
99. Staphylococcus aureus is most commonly introduced into food from: Choose one answer. a. unclean cutting boards. b. raw or undercooked pork. c. soil on raw fruits and vegetables. d. the skin of apparently healthy persons.: d. the skin of apparently healthy persons.
100. Your facility is focusing on risk management. What practice would best meet this objective in the foodservice department? Choose one answer. a. Contact Worker's Compensation representative b. Implement a safety inspection self-audit c. Track work-related injuries d. Join facility safety team: b. Implement a safety inspection self-audit
101. When writing a job description, the Certified Dietary Manager should include: Choose one answer. a. information concerning absentee policies. b. a detailed description of supervisory responsibilities. c. a brief summary of basic job responsibilities. d. information on salary and benefits connected with the job.: c. a brief summary of basic job responsibilities.
102. Which of the following areas is permissible for a Certified Dietary Manag- er to explore with a candidate during an interview? Choose one answer. a. Health history b. Parent's nationality c. Arrest record d. Work experience: d. Work experience

103. The menu item, date, quantity, and instructions for food preparation are types of information contained in a: Choose one answer. a. diet card. b. meal census form. c. food production schedule. d. nutrition assessment.: c. food production schedule.
104. One serving of fat equals 1 tsp of: Choose one answer. a. gravy or cream sauce. b. margarine, butter, or oil. c. sour cream or heavy cream. d. salad dressing or cream cheese.: b. margarine, butter, or oil.
105. A dietary aide assigned to the serving line wears no hair net during meal service. The Certified Dietary Manager should: Choose one answer. a. issue a written warning to the aide for forgetting the hair net. b. stop the line and send the aide away from the food areas to put on a hair net and wash hands. c. counsel the aide on proper hair covering after the line is finished, d. hand the aide a hair net to put on.: b. stop the line and send the aide away from the food areas to put on a hair net and wash hands.
106. After receiving several complaints of food tasting spoiled, the Certified Dietary Manager should first: Choose one answer. a. set up an informal taste testing of the questionable food. b. remove the questionable food from service immediately. c. review the mental status of those making the complaints. d. interview staff involved in the preparation of the questionable food.: b. remove the questionable food from service immediately.
107. If the hand sink in the kitchen is blocked with storage boxes, a foodservice employee should first: Choose one answer. a. wash hands in any available prep sink. b. use a wet towel to wipe hands. c. move the boxes. d. use the sink in the cafeteria restroom.: c. move the boxes.
108. PHF/TCS foods are considered high risk primarily because they: Choose one answer.

a. cannot be monitored during food preparation activities. b. commonly have a low value of water activity. c. contain microorganisms that survive the cooking process. d. provide conditions favorable for bacterial growth.: d. provide conditions favorable for bacterial growth.

109. A breakfast menu reads as follows: - Scrambled Egg Beaters - Eggs - Waffles - Pancakes - Bacon - Sausage This is an example of which type of menu? Choose one answer. a. Centralized b. Selective c. Nonselective d. Buffet: b. Selective
110. The best source of information in forming a nutrition assessment of a new client who is unable to speak would be: Choose one answer. a. the medical record. b. the physician. c. family members. d. social services staff.: c. family members.
111. If a client refuses a tube feeding or additional nourishments, the Certified Dietary Manager should first: Choose one answer. a. honor the client's requests. b. serve only enteral feedings. c. ask to meet with family members to explain the diet order. d. refer the client to the Registered Dietitian and/or the interdisciplinary team.: d. refer the client to the Registered Dietitian and/or the interdisciplinary team.
112. A client newly arrived at a long-term care facility is predominately Asian. To meet the client's needs, the Certified Dietary Manager should first: Choose one answer. a. discuss the needs during the care planning conference for the client. b. meet with the client to determine his food preferences. c. ensure that Asian foods are offered at the facility on a daily basis.

d. inform the foodservice staff of the new client's arrival.: b. meet with the client to determine his food preferences.

113. During an inspection or survey, which of the following actions should a Certified Dietary Manager take if any comments or citations are unclear? Choose one answer. a. Ask the surveyor for more information. b. Perform an independent investigation later.q c. Explain why the department is out of compliance. d. Ask the administrator to privately inquire about the comments with the surveyor.: a. Ask the surveyor for more information.
114. When comparing foods made from scratch with convenience food prod- ucts, the Certified Dietary Manager's main concern should be with: Choose one answer. a. appearance. b. texture. c. price. d. quality.: d. quality.
115. When attending a client care conference, the Certified Dietary Manager should comment on and document findings related to: Choose one answer. a. medications prescribed to offer relief from pain with the goal to increase intake at meals. b. a client's refusal to eat in the dining room and obvious mood alteration resembling depression and anxiety. c. a client's amount of walking during a therapy session that may affect meal selections. d. appetite and percentage of food and fluid intake.: d. appetite and percentage of food and fluid intake.
116. If a violation is determined during a regulatory inspection, the Certified Dietary Manager should: Choose one answer. a. identify the source of the problem and implement corrective action imme- diately. b. thoroughly question the surveyor about the accuracy of the findings. c. implement corrective action before the next regulatory inspection. d. correct the violation as time allows.: a. identify the source of the problem and implement corrective action immediately.
117. Weight loss, sunken eyes, reduced urinary output, and hollow cheek- bones are symptoms of:

Choose one answer. a. heart disease. b. diabetes. c. elevated blood pressure. d. dehydration.: d. dehydration.

118. What does the abbreviation NPO mean? Choose one answer. a. The client should receive only clear liquids. b. The client should receive no food or water. c. No persons allowed. d. The information was not posted originally.: a. The client should receive only clear liquids.
119. Hot foods held for service must be held at what minimum temperature? Choose one answer. a. 41°F (5°C) b. 120°F (48.9°C) c. 100°F (37.8°C) d. 135°F (57.2°C): d. 135°F (57.2°C)
120. What is the first step in preparing for a departmental meeting? Choose one answer. a. Meet with key personnel to gather information for the meeting. b. Post the meeting notice. c. Arrange for a meeting room. d. Plan the agenda with a measurable objective.: d. Plan the agenda with a measurable objective.
121. The temperature of the gravy on the trayline is 85°F (29.4°C). The Certified Dietary Manager should instruct the cook to: Choose one answer. a. discard the gravy. b. serve the gravy as is. c. reheat the gravy to 135°F (57.2°C). d. reheat the gravy to 165°F (73.9°C).: d. reheat the gravy to 165°F (73.9°C).
122. If the raw food cost is $5673 for 1484 client days, what is the cost per day? Choose one answer. a. $4.32 b. $2.62 c. $4.63 d. $3.82: d. $3.82

123. Which of the following foods would be the best substitute for a client who doesn't like broccoli? Choose one answer. a. Steamed pea pods b. Braised parsnips c. Boiled cauliflower d. Beet salad: a. Steamed pea pods
124. The most important factor to consider when replacing food production equipment is: Choose one answer. a. how much training is required. b. what administration's opinion will be. c. whether the equipment meet production needs. d. how much the replacement costs.: c. whether the equipment meet production needs.
125. A Certified Dietary Manager is reviewing student participation in the school lunch program. If 100 out of 250 students eat school lunch, what percentage represents the participation rate? Choose one answer. a. 60.0% b. 4.0% c. 40.0% d. 2.5%: c. 40.0%
126. To calculate the student participation rate, divide 100 by 250 = 0.4. To determine the percentage, multiply 0.4 x 100 = 40% Which of the following foods is the most common food allergen? Choose one answer. a. Chocolate b. Corn c. Peanuts d. Strawberries: c. Peanuts
127. A menu includes chicken noodle soup, tuna salad sandwich, carrot sticks, apple slices, and skim milk. Which of the following menu items would need substitution if the client adheres to a lacto-ovo-vegetarian diet? Choose one answer. a. Chicken noodle soup and tuna salad sandwich b. Chicken noodle soup and skim milk c. Tuna salad sandwich and skim milk d. Carrot sticks and skim milk: a. Chicken noodle soup and tuna salad sandwich