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CDM Exam Review Actual Exam Questions and CORRECT Answers
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CDM Exam Review Actual Exam Questions and CORRECT Answers On 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 lea...

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  • September 22, 2024
  • 15
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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CDM Exam Review Actual Exam Questions
and CORRECT Answers
On 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 food service 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 Eight
1. Peanuts 2. Tree nuts 3. Shellfish 4. . Fish 5. Egg 6. Milk 7 soy 8. Wheat


What is the daily protein allowance ? - CORRECT ANSWER- ✔✔The RDA for protein (for
a healthy client) is 0.8 grams/kg of body weight. For example, a woman weighing 156 lbs.
(70.90 kg), the protein allowance would be 70.90 x 0.8 = 56.73 grams or 57 grams of protein
per day.


What cooking procedures destroy vitamins? - CORRECT ANSWER- ✔✔1. Cooking food for
too long.
2. Cooking at too high a temperature.
3. 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. For example: cooking ground beef to 155
degrees F 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/patient privacy and their
information including client names, diagnoses, and their medical records. HIPPA stands for
HEALTH INSURANCE PORTABILITY AND ACCOUNTABILITY ACT but is usually
referred to as HIPPA.

, What kind of eggs have been recommended for use by the USDA and FDA? - CORRECT
ANSWER- ✔✔PASTEURIZATION of eggs is a process using a combination of TIME and
TEMPERATURE heating eggs in a shell, destroying bacteria and eliminating salmonella
contamination.
Refer to the FOOD CODE, CMS, USDA, and the state regulations for information pertinent
to specific operation.


What is the primary objective of a CARE CONFERANCE? - 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 two 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 (sterile) packaging. Individual creamers
are often treated this way so they can be left out for coffee service.


What would you include 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 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 left over (if applicable), 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 8oz. into MILLILITERS (ML) or Cubic Centimeters (CC's)/ -
CORRECT ANSWER- ✔✔This is a fact you may want to memorize:
1 oz is equivalent to 30 ml or 30 cc's
Once you know that multiply the number of ounces (8) by 30 so the answer is 240 ml or cc.

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