CDM Test UPDATED Actual Exam Questions and CORRECT Answers
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Module
CDM
Institution
CDM
CDM Test UPDATED 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 le...
CDM Test UPDATED 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 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 U.S.? - CORRECT ANSWER- ✔✔The big
eight
1. Peanuts and tree nuts
2. Fish & Shellfish
3. Milk & Eggs
4. Wheat & Soy
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
(70.90x0.8=56.73 grams of protein per day).
What cooking procedures destroy vitamins? - CORRECT ANSWER- ✔✔1. Cooking to 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 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, diagnosis, and their medical records. HIPPA stands for
Health insurance portability and Accountability Act but is referred to as HIPPA.
What kind of eggs have been recommended for use by USDA and FDA? - CORRECT
ANSWER- ✔✔Pasteurization of eggs is a process using a combination of time and
temperature heating eggs in the shell, destroying bacteria and eliminating salmonella
contamination.
Refer to the Food Code, CMS, USDA and state regulations for information pertinent to the
specific operation.
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 two treatments must be present in a dairy product that doesn't require refrigeration. -
CORRECT ANSWER- ✔✔The dairy product must be ultra-high temperature
pasteurization(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 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 food item that is served, how much was leftover ( 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 a 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: One ounce (oz) is equivalent to 30
milliliters (ml) or 30 cubic centimeters (cc's)
,Once you know that, you multiply the number of ounces(8) by 30 so the answer is 240 ml or
cc.
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.
It helps staff to maintain a consistent quality product regardless of who is cooking.
What are the approved methods of thawing large pieces of frozen meats? - CORRECT
ANSWER- ✔✔According to the 2013 FDA Food code, the approved methods for thawing
large pieces of meat are as follows:
a. Under refrigeration at 41 degrees or less
b. Completely submerged under running water where the water temperature is 70 degrees F
or less.
What foods are known to promote tooth decay? - CORRECT ANSWER- ✔✔Foods that are
known to promote tooth decay are foods that are high in simple sugars such as sugared
cereals, dried fruit, fruit juices, soda pop.
How many 1/2c servings would you expect from a #10 can of applesauce? - CORRECT
ANSWER- ✔✔A #10 can holds approximately 12-13 cups or 25 four oz. Portions.
What would an F-tag identify? - CORRECT ANSWER- ✔✔An F-tag identifies the number
of a CMS guideline for a long-term care. For instance, there are F-tags for nutritional status,
sanitation, and infection control along with many others. 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
Milk - CORRECT ANSWER- ✔✔Pepperoni pizza is a food usually high on sodium because
of the both the cheese and pepperoni. Replace with an unprocessed meat such as roast beef or
chicken. The green beans, if canned could be high o n sodium so use frozen or fresh green
beans.
, What safeguards should be in place in food service to prevent contamination of potable
water? - CORRECT ANSWER- ✔✔To assure safe water, an approved backflow prevention
device should be installed. This might be an air gap between the water supply and the floor
level rim of a sink, or a backflow or back- siphonage prevention device installed on coffee or
juice machine.
When conducting a Nutrition education session for a modified diet, what is the best method
for teaching portion control? - CORRECT ANSWER- ✔✔Use food models or pictures of
actual sizes of food to teach portion control.
What is the CMS regulation for time between evening meal and breakfast? - CORRECT
ANSWER- ✔✔According to CMS Regulations, the time between the evening meal and
breakfast cannot exceed 14 hours, or 16 hours if a nourishing snack is offered at bedtime.
What is the first priority to consider whe wanting to replace a piece of equipment. -
CORRECT ANSWER- ✔✔The first step in replacing equipment is to determine the need for
the equipment. ( e.g. the need may be safety, recurring repair problems, starting a new room
service project, or "green" building initiatives.
The CDM has just been informed that a client on a mech soft diet has misplaced his dentures.
What should the CDM do? - CORRECT ANSWER- ✔✔Consult/Alert speech, occupational
therapy or nursing staff according to the facility policy, to observe client while eating to
determine how well he is able to eat.
When is the best time to involve employees in changes in the Foodservice Department? -
CORRECT ANSWER- ✔✔The best time to involve employees in changes is as soon as the
CDM knows about the changes. By sharing what you know, will get better cooperation from
the employees.
Several clients who ate lunch and dinner at the Hospital Cafeteria are complaining of flu- like
symptoms and are suggesting it could be food poisoning. What is the first step the CDM
should take? - CORRECT ANSWER- ✔✔If someone accuses the foodservice of a food-
borne illness, follow the facility crisis or food-borne illness plan. It may include asking the
complainant a series of questions first and then calling the local department of health.
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