CDM Menu Planning and Development 5

Question 1

You buy 10 lb (as purchased) of fresh carrots, and the yield percentage is 75%. How many pounds of edible portion will you have?

Accepted Answer

7.5 lb

Answer

EP = AP × yield % = 10 lb × 0.75 = 7.5 lb.

Question 2

How many 3-ounce portions can you serve from 7.5 lb of cooked edible product?

Accepted Answer

40

Answer

7.5 lb × 16 oz = 120 oz, and 120 ÷ 3 = 40 portions.

Question 3

A dinner menu has roast chicken, baked potatoes, baked acorn squash, and peach cobbler. What production problem should the menu planner see?

Accepted Answer

Too much oven equipment demand at the same time

Answer

Every item needs the oven, which overloads that equipment and makes production hard to manage.

Question 4

For a resident on a potassium-restricted renal diet, which side dish is the best substitute for a baked potato?

Accepted Answer

Steamed white rice

Answer

White rice is low in potassium, while sweet potatoes, tomatoes, and spinach are high in potassium.

Question 5

According to the Dietary Guidelines for Americans, what portion of total grain intake should be whole grains?

Accepted Answer

At least half

Answer

The Dietary Guidelines recommend making at least half of all grains whole grains.

Certified Dietary Manager Test Practice Test