Certified Dietary Manager (CDM) Exam Preparation, Exams of Nursing

Download Certified Dietary Manager (CDM) Exam Preparation and more Exams Nursing in PDF only on Docsity! CDM exam questions with correct answers standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is important to include in standardized recipe? Correct Answer- Time and temperature controls The certified dietary manager has a policy in place that states that the temperature of food is to be taken at certain times. How can the CDM be sure this is being done? Correct Answer-Check the temperature log routinely and often. How would the CDM verify that the temperatures are correct and haven't been dry labbed? Correct Answer-Take the temperature themselves and compare to to the temperature on the long. The CDM notices that meatloaf is being served below 135 degrees. What is the next step? Correct Answer-Have the cook reheat the meatloaf to 165 for 15 seconds. The main purpose of forecasting is to determine Correct Answer-how much food is produced which of the following is required for forecasting? Correct Answer-the current census The foodservice department historically has invited the clients family on Thanksgiving Day to eat with their client. The CDM will be ordering turkeys before final reservations are complete. What would they do? Correct Answer-Look at previous years data and the current census forecast The upcoming menu has a choice of meatloaf or fried chicken. The CDM reviews tallies from the last time this menu was served and notices that they ran out of chicken before the service was done. What would the CDM do with this menu information? Correct Answer-Produce more fried chicken and cut back on meatloaf A computerized menu system is very helpful in determining which of the following Correct Answer-Tally figures for each menu item served point of sale records can help the CDM determine Correct Answer-Which menu items are the most profitable The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the regular diet, and 42 staff. Macaroni and cheese is the standard choice for both diets and the staff. How many servings of macaroni and cheese should the CDM forecast? Correct Answer-95 Macaroni and cheese is made in 25 serving pan. Looking at the forecast (101) how many pans should be made Correct Answer-4 The term "advance preparation" means Correct Answer-Any preparation that must be completed before the main product takes place. which of the following is an advanced preparation Correct Answer-baking and deboning chicken the day before making chicken salad. what is a production schedule? Correct Answer-a schedule of what produce, how much produce, and who is to do it. Quality indicators Correct Answer-measure over time the outcomes and performance of an organization Quality Assurance processes are Correct Answer-proactive and continues using the acronym FOCUS to implement a quality of assessment will Correct Answer-help the facility select process to improve the statement that a client will be seen by someone from foodservice within 24 hours of admission of the facility is an example of: Correct Answer-quality standard The main reason for establishing quality standards is Correct Answer-measure effectiveness of procedures What is the first step the CDM manager should take to manage quality? Correct Answer-establish objectives what should be done next after specific quality outcomes have been identified? Correct Answer-communicate standards throughout training During meal service the CDM receives complains regarding the quality of the soup being served. What should the CDM do? Correct Answer-immediately ask the cook to sample soup with you quality standards for foodservice programs in healthcare come from which agency? Correct Answer-CMS (centers for medicare and medicaid services) quality standards for nutrition programs in public schools cone from which agency? Correct Answer-USDA (United States department of agriculture)