What can the Certified Dietary Manager to do monitor food waste? – correct answer Develop a policy
and procedure for food waste
CMS regulations F 242 expect a facility to demonstrate – correct answer The clients are able to determine
when and what they want to eat
A selective menu may need to be adjusted for: – correct answer Consistency of foods
To minimize confusion with standardized recipes, the Certified Dietary Manager should: – correct answer
Standardize all abbreviations used in the kitchen
An important reference to have when planning menus is – correct answer Charts of standard weights and
measures for quantity cooking and production
The minimum end-point cooking temperature for pork loin is: – correct answer 145 F
A Certified Dietary Manager is assessing the following meal for attractiveness: Baked chicken breast,
Baked potato, Cauliflower florets, Mini French roll. Should the Certified Dietary Manager recommend a
change in this menu? – correct answer the Certified Dietary Manager should recommend changing the
cauliflower to broccoli
Why is it better to measure ingredients in larger recipes by weight than by volume? – correct answer
Weight is more accurate than measuring by volume
The minimum end-point cooking temperature for a spinach-egg bake is: – correct answer 160 F
Hospital foodservice may use a selective menu for clients. It is important for these menus to: – correct
answer Rotate for variety