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CDM Review Flashcards
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CDM Review Flashcards
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CDM Review FlashcardsOn what products would you specify grade A or AA when ordering? - correct
answer-Grading is a voluntary process and refers to quality attributes such as
appearance, color, or size. Both eggs and butter are graded and specifying at least
Grade A or AA would be the best quality for most foodservice operations.
Assistive devices - correct answer-CMS guidelines require foodservice departments
to provide devices that will assist clients in eating. They help the client overcome
disabilities caused by stroke or other medical conditions.
What are the most common food allergies in the US? - correct answer-The "Big 8":
peanuts, tree nuts, shellfish, fish, egg, milk, soy, wheat
What is the daily protein allowance? - correct answer-The RDA for protein (for a
healthy client) is 0.8 g/kg of body weight.
What cooking procedures destroy vitamins? - correct answer-Cooking for too long,
cooking at too high a temperature, adding baking soda during cooking
Endpoint temperature - correct answer-Endpoint temperature is the temperature a
food reaches at the end of cooking. It is usually associated with PHF/TCS foods
where both an endpoint temperature and time are combined. (ex: cooking ground
beef to 155F for 15 seconds)
What does HIPPA protect? - correct answer-HIPPA is a federal law to protect the
privacy of healthcare clients. The intent is to safeguard client privacy and their
information including names, diagnoses, and their medical records. (Health
Insurance Portability and Accountability Act)
What kind of eggs have been recommended for use by USDA and FDA? - correct
answer-Pasteurized eggs -- process using a combination of time and temperature
heating eggs in the shell, destroying bacteria and eliminating salmonella
contamination.
What is the primary objective of a care conference? - correct answer-The primary
objective of a care conference is to develop, with the Interdisciplinary team and the
client, a plan of care that addresses the multifaceted needs of the client.
What 2 treatments must be present in a dairy product that doesn't require
refrigeration? - correct answer-The dairy product must be ultra-high temperature
pasteurized (UHT) and be packaged in aseptic packaging. (ex: individual creamers)
, What would be included in a product standard for cooked pasta? - correct answer-A
standard for cooked pasta should include the following: pasta should hold its shape
and not be too soft or mushy. Pasta that is too soft breaks up when held or served
with sauce or soup.
What tool is used for tracking amounts of food served and leftovers? - correct
answer-Frequently, facilities use a tally sheet for production that requires a notation
for the number of servings of a food item that is served, how much was leftover, or
what time the food ran out. This is a useful tool for FORECASTING how much food
to produce the next time the menu is served.
What is the purpose of a food requisition? - correct answer-A food requisition is used
to sign food out of storage areas. It serves as a record for what is taken out of
storage and is useful in COST CONTROL AND INVENTORY MANAGEMENT.
How would you convert 8 oz into mL or cc's? - correct answer-MEMORIZE: 1 oz =
30 mL = 30 cc
Multiply the number of ounces by 30 (ex: 8 oz * 30 mL = 240 mL)
What is a standardized recipe and why is it used? - correct answer-A recipe that
contains detailed specifications and has been adapted and tested in your own
operation; helps stall to maintain CONSISTENT QUALITY product regardless of who
is cooking.
What are the approved methods of thawing large pieces of frozen meats? - correct
answer-Under refrigeration of 41F or less, completely submerged under running
water where the water temperature is 70F or less
What foods are known to promote tooth decay? - correct answer-Foods high in
SIMPLE SUGARS (sugared cereals, dried fruit, juices, soda)
How many 1/2 cup servings would you expect from a #10 can of applesauce? -
correct answer-A #10 can holds approximately 12-13 cups -> 25 1/2c (4 oz)
What would an F-tag identify? - correct answer-An F-tag identifies the number of a
CMS guideline for long-term care. For instance, there are F-tags for nutritional
status, sanitation, and infection control, etc. When a survey team completes an audit,
the team will state any deficiencies and reference an F-tag number.
Given the following menu, what foods might need to be changed for a low-sodium
diet?
pepperoni pizza
green beans
applesauce
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