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Certified Dietary Manager Exam Secrets Study Guide Food substitutes selected by a client for a planned meal should be encouraged to be of similar: A. cost B. nutritive value C. portion size D. preparation method - B. nutritive value The Certified Dietary Manager is preparing for in in-service about changes in cardiac diets. What organization would provide the best information? A. American Heart Association B. Academy of Nutrition and Diabetics C. Mayo Clinic D. DASH Guidelines /USDA - A. American Heart Association What is the recipe conversion factor to scale a recipe from 8 servings to 40 servings? A. 0. B. 0. C. 5 D. 16 - C. 5 You need 896 ounces of coffee for each meal service. How many gallons are needed per meal? A. 7 B. 16 C. 56 D. 112 - A. 7 A standardized recipe provides which of the fallowing? A. computes food and labor costs B. nutritional requirements of clients C. produces a known food quality and quantity D. analyzes equipment needed in production - C. produces a known food quality and quantity When testing a new recipe, which of the following is good practice? A. use a recipe evaluation form for a taste panel B. standardize the recipe for sea level production
C. document the recipe source and category D. offer the recipe to all clients prior to use on menu - A. use a recipe evaluation form for a taste panel If the quality of a standardized recipe item varies each time it is prepared, the Certified Dietary Manager should do which of the following? A. modify the recipe B. remove the product from the menu C. Supervise the preparation of the recipe D. analyze the ingredient list - C. Supervise the preparation of t Which of the following descriptions would be an appropriate quality standard for quick bread? A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor B. smooth, uniform shape and color, tender uneven crumb, good flavor C. uniform shape, tender texture, good flavor, lightly browned surface D. golden brown, cracked surface, flaky texture, good flavor - A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor How does the Certified Dietary Manager best control food waste? A. supervise daily production B. develop monitoring procedures C. document plate waste D. audit purchasing records - B. develop monitoring procedures What the best reason to document leftovers? A. to help prevent employee theft B. to determine future forecasting needs C. to calculate ingredient costs D. to assess food quality - B. to determine future forecasting needs Point of sale (POS) records may be useful in identifying what type of issue? A. service and production problems B. to determine future forecasting needs C. to calculate ingredient costs D. to assess food quality - C. to calculate ingredient costs If a facility serves clients three meals per day for the month of July with total labor hours, how many meals are served per labor hour?
Which of the following quality concerns most significantly relates to foodservice? A. prevalence of weight loss B. Prevalence of infections C. incident of psychotropic drug use D. incidence of cognitive impairment - A. prevalence of weight loss An acronym related to implementation of Quality Assurance in healthcare is: A. FOCUS B. PCAD C. CQIP D. HIPAA - C. CQIP What type of tool would be used to determine overall menu satisfaction? A. food acceptance survey B. food preference survey C. plate waste audit D. client intake records - A. food acceptance survey What is the ultimate responsibility of the foodservice department? A. provide for the nutritional needs of clients B. provide for individual choice C. provide for a positive dining experience - A. provide for the nutritional needs of clients Which of the following is the most appropriate resource for modifying a standard menu to a low- fat diabetic menu? A. My plate materials B. facility diet manual C. USDA dietary guidelines D. menu extension outline - B. facility diet manual A job description provides the basis for evaluating an employee's: A. salary B. work hours C. performance D. job tasks - C. performance What is a job analysis?
A. a list of routine job assignments B. a detailed list of job duties C. requirements for job D. breaking down a complex job into individual tasks by day - D. breaking down a complex job into individual tasks by day Which of the following questions is legal to ask when interviewing a prospective employee? A. Can you work on Sunday morning? B. How tall are you? C. Do you have reliable child care? D. Are you 18 years or older? - D. Are you 18 years or older? What does FMLA guarantee? A fair compensation B. privacy in the workplace C. income when injured at work D. up to 12 weeks of leave, if qualified - D. up to 12 weeks of leave, if qualified What type of meeting requires an attendance roster? A. staff production meeting B. administrative round table C. training in-service D. team building exercise - C. training in-service What is the most appropriate way to orient a new employee to departmental procedures? A let the employee work alone following written instructions B. Schedule orientation in small segments C. new employee shadows and experienced employee D. review job procedures as they related to other departmental tasks -
. Schedule orientation in small segments An employee requests a day off far in advance. Another employee requests the same day off at the last minute. The best way to handle this situation is to: A. tell the employees to work out the schedule for the day in question B. adhere to your policy of first-come, first serve for days off C. deny the second employee the day off D. allow both employees to have the day off - B. adhere to your policy of first-come, first serve for days off
What is the role of the Certified Dietary Manager during a regulatory survey? A. defend the foodservice department B. liaison and communicator C. arbitration and reconciliation D. to comply with all requests - B. liaison and communicator What is the best way to prepare staff for a survey? A. provide mandatory survey in-service one week in advance B. schedule morning production meetings C. review the survey manual with each employee D. hold regular staff meetings with survey concerns on each agenda - D. hold regular staff meetings with survey concerns on each agenda Which of the following is typical of a work committee? A. members work together to oversee specialized activities B. members all come from the same department C. a committee is formed when a problem arises D. a committee is made up of outside consultants - A. members work together to oversee specialized activities Which of the following healthcare team members assess the need for special and adaptive eating devices? A. Certified Nursing Assistant B. Physical Therapy C. Occupational Therapy D. Speech Therapy - C. Occupational Therapy The care plan is developed within how many days of the Care Area Assessment? A. 14 days B. 10 days C. 7 days D. 5 days - C. 7 days What effective meeting technique could a Certified Dietary Manager use to discuss a mandatory reduction in staff hours? A. distribute an agenda outlining the mandate B. brainstorm ideas for implementing the change
C. solicit the employee scheduling needs D. state the objective of the meeting and expected outcome - B. brainstorm ideas for implementing the change What does a Certified Dietary Manager need to show employees in order for changes to be effective? A. potential outcomes B. policy and procedures C. reason for the change D. goals and objectives - C. reason for the change An unexpected risk management event such as a worker injury best identifies which of the following? A. need for change B. lack of leadership C. inadequate staff D. poor ergonomics - A. need for change An employee gets oven cleaner on their hands. The safety data sheet(SDS)for the cleaner will provide information that will help the employee detemine: A. hoe to wash hands B. how to prevent future exposure C. how to file an incident report D. what exposure hazards exist - D. what exposure hazards exist The best way for the Certified Dietary Manager to ensure that employees know how to use foodservice chemicals is to: A. supervise the use of hazardous chemicals B. post the SDS manual in an accessible area C. train the employees on an ongoing basis D. develop emergency chemical exposure procedures - C. train the employees on an ongoing basis When can a hand sanitizer/hand antiseptic be used in foodservice? A. instead of hand washing B. after handwashing C. before glove use D. between job tasks - B. after handwashing Adjusting height of foodservice equipment can help to reduce what problem?
When should a UHT(ultra-high temperature)packaged product be held under strict cold temperature control? A. upon receipt B. after opening C. during service D. during prep - B. after opening How should cooked meats be stored in the cooler? A. whole muscle left intact until slicing for service B. above ready-to-eat foods C. covered, dated and away from raw foods D. near the front of the cooler - C. covered, dated and away from raw foods What is the first step in the procedure to check in a meat order? A. compare the grade to the purchase specifications B. look at the color of the meat C. check the temperature of the delivery truck D. confirm the source of the delivered meat - A. compare the grade to the purchase specifications Ground beef has beef cooked and cooled for taco salad. How should the Certified Dietary Manager handle serving the ground beef on a self-serve bar? A. plane small amounts at a time in pre-cooled insulated containers B. place it on the serving line in a container placed on a bed of ice C. put out half of the ground beef to start and add more as needed D. place all of it on the self-serve bar since the serving time is only 3 hrs - A. plane small amounts at a time in pre-cooled insulated containers Which of the following is an example of an appropriate critical limit? A. keep the freezer at 10F (-12.3C)or lower, refrigerator at 45F(7.3C)or lower, and dry storage at 70F(21.1C) B. chill tuna for 24 hrs before making salad and once salad is prepared, chill salad to 41F(5C)eithin four hrs C. hold cold foods at 35F(1.7C)and hot foods at 170F(76.7C) D. package leftovers into smaller containers to a 4" depth - B. chill tuna for 24 hrs before making salad and once salad is prepared, Which of the following is an example of a biological hazrd? A. a seed is left in the cherry crisp B. some bleach is not rinsed from the coffee urn
C. a giber frim the scratcher pad is left in a pan D. A cook sneezes while preparing fresh fruits plates - D. A cook sneezes while preparing fresh fruits plates Which of the following would be the most significant potential cause of foodborne illness? A. employee forgets to check dishwashing temperature B. cook uses same cutting board for green peppers and watermelon C. server doesn't use gloves during meal service D. combining leftover cooked eggs with freshly cooked eggs on salad bar - D. combining leftover cooked eggs with freshly cooked eggs on salad bar The best way to prevent shigellosis is to: A. bandage open sores B. use proper handwashing procedures C. control rodent infestation D. sanitize cutting boards - B. use proper handwashing procedures Emergency preparedness to assure a safe food supply inclufes policy regarding which of the following? A. obtaining potable water for cooking B. maintaining a three-day supply of good C. staffing of the food service department D. contract with local grocery store - A. obtaining potable water for cooking B. maintaining a three-day supply of good The FDA Food Code is considered to be which of the following? A. federal law B. best foodservice practice C. foodservice of foodservice hazards D. analysis of foodservice hazards - B. best foodservice practice A cost-effective equipment maintenance program is based upon which of the following? A. preventative maintenance B. repairs only when emergent C. accuracy of maintenance requests D. hiring specialists for specific equipment - A. preventative maintenance How can a production schedule assist to organize employee workflow? A. plans food preparation and prevents overlapping effort B. helps determine what products to purchase
B. 0.
C. 1.
D. 4036 -
C. 1.
When preparing a proposal for new equipment, a Certified Dietary Manager should first: A. justify the purchase of the equipment to the employees B. obtain three suitable supplies and secure bids C. get administrative approval when the equipment is selected D. check with maintenance regarding space and power needs - D. check with maintenance regarding space and power needs What first action should the Certified Dietary Manager take when considering changes to equipment layout? A. hold a department improvement discussion session with staff B. solicit vendor input on newest equipment options C. discuss placement of electrical outlets with maintenance D. meet with administrator to obtain support for new purchases - D. meet with administrator to obtain support for new purchases Ground beef, available only in 10-pound units, is needed to make chili for 120 clients. The serving size is 4 ounces. Shrinkage is expected to be 1 and one-half ounce per serving. How many pound of ground beef should be ordered? A. 20 pounds B. 30 pounds C. 40 pounds D. 50 pounds - A. 20 pounds Certified Dietary Manager will likely receive the best food pricing within a: A. group purchasing organization B. local co-op warehouse C. prime vendor relationship D. single purveyor contract - A. group purchasing organization Purchase specifications for meat most likely include information about: A. cut B. price C. delivery method D. preferred vendor - A. cut What type of inventory is usually done at the end of each month? A. perpetual
B. par C. just-in-time D. physical - D. physical How should partial order deliveries be handled? A. check delivery invoice B. file a receiving report C. compare invoice to purchase records D. request a credit memo - D. request a credit memo Two cahiers share a cash drawer. There has been a discrepancy the past Week at the end of the second shift. What should the Certified Dietary Manager do? A. observe both employees daily B. count the money at the end of each shift C. give each cashier his/her own drawer D. discipline each cashier - C. give each cashier his/her own drawer The first step in establishing a take-home meal program for staff and surrounding neighborhoods is to: A. develop a selective menu B. plan a media event as part of the program C. develop a business plan D. interview prospective staff to handle the food production - C. develop a business plan For a catering event, labor costs are $510, food is $800, and supplies are $250; what is the selling price for an entrée based on a profitability of 50% that will feed 300 people. A. $5. B. $7. C. $10. D. $12.00 - C. $10. Controlling utility costs within a department could be a accomplished by: A. installing an overhead ventilation system B. setting water heater to proper temperature C. encouraging chemicals for cleaning instead of water D. lowering temperatures within coolers and freezers - B. setting water heater to proper temperature Which of the following has the greatest potential impact on food cost?
Which of the following is the most common meal assembly system in acute care? A. centralized B. decentralized C. tray line D. cafeteria - C. tray line Which of the following is a reason to reject a case of brownie mix during receiving? A. packaging lacks o grade stamp B. packaging has gnaw marks C. packaging is yellow D. packaging is dented - B. packaging has gnaw marks A part-time employee fails to report to work as scheduled and states that she did not see the schedule. What action should the Certified Dietary Manager take? A. accept the employee's excuse B. give the employee a written warning C. discuss the matter with the administrator D. review the situation with the employee - D. review the situation with the employee The Certified Dietary Manager overhears two staff members discussing the health of a client with a different client's family. How should this situation be addressed? A. give each staff member a formal reprimand B. follow the disciplinary procedure for our department C. inform family they are not to repeat what they heard D. alert administrator that a breach in HIPAA has occurred - B. follow the disciplinary procedure for our department When a client reports receiving cold food, the Certified Dietary Manager should fist: A. discuss food delivery with the charge nurse B. ask the server to check the steam table C. conduct a temperature audit D. review the serving records - C. conduct a temperature audit In a long-term care setting that offers a selective menu, clients frequently forget what they ordered. What is the best method for resolving this problem? A. show them a copy of what they selected to prompt memory B. use a handheld computer that transfers information shortly before service C. take the order in the dining room right before service D. carry out both menu options so the client sees the choices -
C. take the order in the dining room right before service A Certified Dietary Manager will most likely exhibit effectiveness as a leader by: A. instructing employees in their daily tasks B. motivating people as a group to get things done C. demonstrating different leadership styles D. making decisions and solving problems without assistance - B. motivating people as a group to get things done Undercooked, unpasteurized, fresh eggs are not advisable on a breakfast menu for the elderly because of the risk of illness from: A. shigella bacteria B. salmonella enteritidis bacteria C. Listeria monocytogenes bacteria D. E-coli bacteria - B. salmonella enteritidis bacteria What action can the Certified Dietary Manager take to prevent purveyors from delivering poor quality food products? A. develop food specifications B. order food from prime vendor C. inspect all deliveries upon arrival D. have purchasing department receive orders - C. inspect all deliveries upon arrival Which of the following would be measurable goal for a client with inadequate fluid intake? A. client will increase daily fluid consumption by 3 ounces B. client will be encouraged to drink fluids in dining room C. client will be served ice water every two hours D. client will drink more fluids daily - A. client will increase daily fluid consumption by 3 ounces Which of the following preparation methods best retains nutrients and quality for frozen broccoli? A. batch cook in steamer B. simmer in one batch C. boil until fully heated D. microwave individual servings - A. batch cook in steamer How often should a Certified Dietary Manager complete inventory of all food and non-food items? A. once a month B. once a year C. on receiving days
B. 22.
C. 25
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D. 27.
Which of the following is an example of continuous quality improvement? A. cost control measures B. staff in-services C. client council meetings D. plate waste studies - D. plate waste studies How many servings could be obtained from a gallon of product by using a No. 30 portion scoop/disher? A. 30 B. 60 C. 80 D. 120 - D. 120 During brunch preparation, the cook reports receiving a shock from the waffle iron. What should the Certifies Dietary Manager do first? A. take the waffle iron out of service B. update menu board C. file injury report D. notify maintenance - A. take the waffle iron out of service A client's weight dropped from 145 lbs. to 128 lbs. in one month. Wha is the percent weight loss? A. 1.13% B. 12% C. 13% D. 88% - B. 12% Which of the following resources is the best source of information about gluten restricted diets? A. facility diet manual B. My plate guidelines C. FDA food Code D. menu extensions - A. facility diet manual To prevent foodborne illness transmission, employees are required to report which of the following symptoms?
A. persistent headache B. runny nose C. vomiting D. rash - C. vomiting Which of the following is considered to be base schedule of positions needed in food service each day? A. personnel description B. staffing pattern C. fob analysis D. forecast - B. staffing pattern Which of the following information should be considered when gathering data for forecasting an annual special event meal? A. record of food served for previous event B. food preferences of clients C. number of staff who worked D. food cost - A. record of food served for previous event Calculate the food cost for October: Beginning Inventory $2. Purchased $6. Ending Inventory $3. A. $5. B. $7. C. $9. D. $11.000 - A. $5. Which of the following is an effective for monitoring employee understanding of Inservice training? A. watch for nonvenal clues B. administer a pre-test and post-test C. observe employees after training D. re-test employees in three months - C. observe employees after training The fire-safety inspection of the foodservice department reveals that deficiencies found in the previous inspection still exist. To address the problems, the Certified Dietary Manager should first: A. contact the maintenance supervisor B. assign foodservice staff to correct the problems C. send a copy of the deficiencies to the administrator D. add fire safety as a topic for staff safety training -
