CDM Cheat Sheet 2026

The 30 highest-yield CDM facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. Which competency assessment method BEST evaluates a dietary employee's ability to take accurate food temperatures? → Direct observation of the employee performing the skill
2. Which factor has the GREATEST impact on batch cooking efficiency? → Accurate forecasting of meal counts
3. Which of the following is a primary strategy for effectively controlling labor costs in a foodservice department? → Improving efficiency through better workflow and staff training.
4. The CDM should anticipate that the greatest cost budget item when creating the budget for nutrition services will be: → salaries and benefits
5. Which menu planning approach is BEST for accommodating patients with food allergies? → Detailed ingredient identification with clear allergen labeling and alternative options
6. Which of the following is considered a physical hazard in a foodservice operation? → A metal fragment from a can opener in chili
7. Which flooring material is most appropriate for a commercial kitchen environment? → Non-slip quarry tile or epoxy coating
8. Cross-contamination between raw chicken and ready-to-eat salad can BEST be prevented by which practice? → Using separate cutting boards, utensils, and preparation areas
9. Which of the following is the best example of a process indicator in dietary quality monitoring? → Percentage of meals served at the correct temperature
10. What is the primary purpose of a nutrition screening upon hospital admission? → To identify patients at nutritional risk who need further assessment
11. Which of the following is the most critical first step when planning a menu for a specific population, such as older adults in an assisted living facility? → Identifying the nutritional needs, preferences, and cultural practices of the residents.
12. Which quality improvement tool ranks causes of a problem by frequency to identify the most significant contributors? → Pareto chart
13. According to the FDA Food Code, when must food handlers wear single-use gloves? → When handling ready-to-eat foods with bare hands
14. An effective corrective action plan developed in response to a dietary quality problem should include: → Specific actions, assigned responsible persons, timelines, and follow-up measurements
15. Which of the following foods, after developing mold, can be cut and consumed? → Onions
16. What is the primary purpose of a job description in a dietary department? → To outline specific duties, responsibilities, qualifications, and reporting relationships
17. A dietary manager identifies that 15% of meal trays are delivered late. What is the correct first step in the QI process? → Define and accurately measure the scope of the problem
18. How should a dietary manager communicate with an employee about a performance concern? → Schedule a private meeting to discuss specific behaviors with constructive feedback
19. Which federal agency is responsible for regulating food safety in most food processing plants? → Food and Drug Administration (FDA)
20. How should a dietary manager handle an employee who consistently provides excellent work? → Provide specific, timely recognition and positive feedback
21. Which pest control approach does HACCP-based food safety management recommend as the primary strategy? → Integrated Pest Management (IPM)
22. Which nutritional assessment parameter is MOST affected by acute inflammation or infection? → Serum albumin
23. What does the clinical abbreviation 'NPO' mean in a patient's dietary order? → Nothing by mouth
24. Which diet is prescribed as the primary treatment for a patient newly diagnosed with celiac disease? → Strict gluten-free diet
25. What does 'ergonomics' refer to in the context of kitchen design? → Designing workspaces to reduce physical strain on workers
26. Which document specifies the exact quality standards, grade, size, and other requirements for products to be purchased? → Product specification
27. What is the purpose of a selective menu in a healthcare facility? → To allow patients to choose from multiple options at each meal
28. Which of the following is most susceptible to anaerobic bacterial contamination? → Canned foods.
29. The first step in equipment replacement is to: → develop equipment specifications.
30. When developing a therapeutic diet menu, which factor must be given the HIGHEST priority? → Medical nutritional requirements prescribed by the physician