Certified Dietary Manager (CDM) Practice Exam 2025 – All-in-One Guide to Exam Success!

When testing a new recipe, it is important to use a recipe evaluation for food and labor costs. This practice helps ensure that the recipe is not only delicious but also cost-effective and feasible to prepare in a professional kitchen setting. By evaluating the food and labor costs associated with the recipe, a manager can determine if the dish is financially viable and meets the budget constraints of the establishment. This step is essential for maintaining profitability and efficiency in a food service operation.

Option A is incorrect because using random cooking times can result in inconsistent results and may not produce a dish that meets quality standards.

Option B is incorrect because while it is important to experiment with ingredient amounts to achieve the desired flavor profile, this should be done in a controlled manner to ensure consistency and reproducibility.

Option D is incorrect because guessing the cooking temperature can lead to undercooked or overcooked dishes, compromising food safety and quality. It is crucial to follow specific cooking temperature guidelines to ensure that the food is cooked safely and correctly.