Certified Dietary Manager (CDM) Practice Exam

What characterizes centralized meal service?

1. Foods are prepared on-site but served elsewhere

2. Foods are prepared and portioned at a central location

3. Client portions are assembled by staff at individual tables

4. Decentralized supply methods for meal distribution

The correct answer is: Foods are prepared and portioned at a central location

The definition of centralized meal service is characterized by the preparation and portioning of foods at a central location before they are delivered to the dining area or service point. In this model, meals are cooked in one kitchen or facility where they are also portioned out into individual servings or packaged as necessary. This system allows for greater control over food production processes, including consistency in portion sizes and quality, as well as the ability to efficiently manage labor and resource allocation. By preparing and portioning meals centrally, facilities can optimize their operations and minimize inconsistencies that may arise if meals were prepared in multiple locations. This system is often more streamlined and can lead to improved inventory management and reduced food waste. It contrasts with alternatives where food is prepared and served on-site or where meals are assembled at individual tables, which can lead to variability in the final presentation and portion sizes served to clients.