Certified Dietary Manager Exam Secrets Study Guide 7, Exams of Nutrition

Download Certified Dietary Manager Exam Secrets Study Guide 7 and more Exams Nutrition in PDF only on Docsity! Certified Dietary Manager Exam Secrets Study Guide A Certified Dietary Manager notices several items on the cafeteria buffet have not sold well when on the menu. What should the Certified Dietary Manager do? - Replace the items with items known to sell Keeping a kosher kitchen assures which of the following? - Keeping meat separate from dairy throughout the flow of food Providing clients with a choice of foods at meal times: - Gives the client some control over their care Honoring a client's request for food not on the menu can: - Help to ensure adequate calorie intake Rethermalization describes: - The operation of heating prepared food from a cold state just before service Which of the following types of service would need to be implemented in a facility adopting a culture change? - Selective menu The difference between centralized and decentralized meal service is: - In centralized meal service, food is delivered portioned on trays from one kitchen location Nursing assistants often deliver trays because one of the tasks when delivering trays may be: - Helping the client with feeding When making changes in dining services, the Certified Dietary Manager must remember the implementation must first be: - Driven by client food and dining preferences The conversion factor is: - The number a recipe will be adjusted by to get a new yield What would be the unit cost of individual packages of potato chips that cost $11.24 per case of 24? - $.47 A muffin recipe that yields 50 muffins and uses 3 tablespoons of baking powder is being scaled to yield 100 muffins. How much baking powder will be needed (convert to the smallest measure)? - 1/3 cup The advantage of a recipe being very specific is: - It allows all employees that rotate through the cook position to know how to prepare the recipe When would a Certified Dietary Manager use EP instead of AP? - Fresh apples that have been cored and peeled The grading of canned and frozen fruits and vegetables is based on color, uniformity of size, shape and: - The lack of blemishes or lack of stems/leaves The Certified Dietary Manager observes the cream of tomato soup is curdled. What is the cause of this? - Heating the soup at too high of a temperature All eggs sold must have: - Shells that are not cracked What should the cook/chef use to substitute for buttermilk in a biscuit recipe? - ¾ c milk plus 1 TBSP lemon juice Processed eggs will help the Certified Dietary Manager meet which food safety regulation? - Eggs are prohibited from being pooled Which of the following is required for forecasting? - The current census An important reference to have when planning menus is: - List of equipment available to prepare meals A selective menu may need to be adjusted for: - Consistency of foods The Certified Dietary Manager has been getting comments from clients on one unit that the food is delivered cold. What should the Certified Dietary Manager do? - Monitor the tray turnaround time for that unit Developing a cycle menu in less than seven day increments can prevent: - Day of the week meal repetition A recipe yields 50 portions and the Certified Dietary Manager wants it to yield 155 portions. What is the conversion factor? - 3.1 Portion control is essential to control costs, to standardize the nutrient content of the item, and to: - assure the correct number of servings for each product When making meringues that are not going to be cooked further, what type of egg whites should be used? - Egg white powder Which quality of eggs are most often sold in stores? - Grade A Yogurt is made by: - Culturing with a lactic acid-producing bacteria What could an infected cut be the source of? - Staphylococcus aureus Which of the following bacteria is an increased concern for pregnant women? - Listeria monocytogenes Sanitary means: - Free of harmful levels of microorganisms Which of the following could be an indication that there is an infestation of mice in the kitchen? - Gnaw marks on food packages What does the most accurate method of calculating monthly food costs involve? - Adding the beginning inventory and the purchases and then subtracting the ending inventory What is the first step in a replacing or purchasing new equipment? - Developing the equipment specification How many bids for new equipment are typically required? - 3 Capital budget generally covers purchases larger than: - $1000 What is the meaning of the Energy Star logo? - Qualified equipment that uses less energy How many convection ovens would be required when preparing 300 meals per day? - One double oven How would the use of convenience foods affect the type of equipment and size of the kitchen? - There will be less need for production space A Certified Dietary Manager has asked for a price on 100% orange juice from several suppliers. There is a difference of over $5.00/case between two suppliers. What could a CDM do to determine the cause of the difference in price? - Check the products to be sure they are 100% juice and not juice drink The Certified Dietary Manager notices several items in the storeroom have been placed close to the hallway door and behind dented cans and products to be returned to the supplier. Investigations show there is nothing wrong with the items and they are expensive small items. What conclusion might the Certified Dietary Manager draw? - Someone on staff is hiding these items waiting to walk out the back door with them The Certified Dietary Manager notices that food costs have spiked the past month. The requisitions don't seem to match menu needs. What can be done? - Add a new lock to the storage area and control access to keys The Certified Dietary Manager finds the price for a hamburger is consistently registering at a lower price during all shifts. What should the Certified Dietary Manager do? - Investigate to see if the pricing is current in the system A Certified Dietary Manager notices the cashier in the cafeteria is leaving the cash drawer open. What should the Certified Dietary Manager do first? - Remind the cashier to keep the cash drawer closed; then watch to see that they close it The factor method for pricing is done by using: - A fixed number each time the price is figured for an item The net gain/loss at the bottom of the operating statement shows: - The balance of revenues minus expenses Which of the following is the main intent of the operating statement? - Compare the monthly financial performance to what was budgeted A balance sheet shows: - Assets and liabilities for a specific period of time Staying current with market trends in the foodservice industry can help the Certified Dietary Manager: - Know why pricing for certain foods have gone up or down A food usage record shows: - The amount of food issued to an area, what is left over, and what has been used