CDM Test; Questions and Answers 100% Pass
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 wo...
CDM Test; Questions and Answers 100% Pass
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).
, CDM Test; Questions and Answers 100% Pass
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.
, CDM Test; Questions and Answers 100% Pass
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.
, CDM Test; Questions and Answers 100% Pass
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
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