CDM Exam Questions And Answers 2026/2027 Updated.
1. On what products would you specify Grade A or AA when ordering?:
Answer- Both eggs and butter are graded and specifying at least Grade A or AA
would be the bestquality for most foodservice operations.
2. Endpoint temperature: Answer- Endpoint temperature is the temperature a
food reachesat the end of cooking
ex.: cooking ground beef to 155 degrees for 15 seconds
3. What does HIPAA protect?: Answer- HIPAA (Health Insurance Portability
and Account-ability Act) 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.
4. What is the primary objective of a care conference?: Answer- to develop,
with the Interdisciplinary Team and the client, a plan of care that addresses the
multifacetedneeds of the client.
5. What foods are known to promote tooth decay?: Answer- foods that are
high in simplesugars such as sugared cereals, dried fruits, juices and soda.
6. What does the abbreviation "Na" stand for?: Answer- Na is the abbreviation
for sodium.
7. If there were 17,650 meals served this month and the total labor hours were
1,590, what are the meals per labor hour?: Answer- to calculate: divide the
1/9
,total meals served / total labor hours
17,,590 = 11.1 meals per labor hour
8. What is a sneeze guard?: a shield used on a self-service food bars, salad bars,
and display cases
9. What would be the cost per person for a catered event where the total costs
are $885 and 65 people will be attending?: to calculate: divide the total costs /
number of clients
$ = $13.62 round up to $13.75 per person
10. What is the purpose of a performance review?: -ensures that the supervisor
and employee communicate needs and the supervisor provides feedback
-identifies need for improvement and growth
-may serve as a formal basis for wage increases
11. How many total calories would be in a food product with 12 grams of carbs,
3 grams of fat, 2 grams of protein?: - Carbs: 12 x 4 = 48
-Fat 3 x9 = 27
-Protein 2 x4 = 8
Total = 83
12. what federal law protects the privacy of healthcare clients?: HIPAA - Health
Insurance Portability and Accountability Act
2/9
, 13. Identify the current government food guidance system used in the United
States: -MyPlate
-Dietary Guidelines for Americans
14. Assistive Devices: devices that will assist clients in eating
15. what are the most common food allergies in the U.S.?: 1. Peanuts
2. Tree Nuts
3. Shellfish
4. Fish
5. Egg
6. Milk
7. Soy
8. Wheat
16. What is the daily protein allowance?: 0.8 grams/kg of body weight
ex. 156 - 70.90 kg x 0.8 = 56.73 or 57 grams of protein
17. what cooking procedures destroy vitamins?: 1. cooking for too long
2. cooking at too high a temperature
3. adding baking soda during cooking
18. what kind of eggs have been recommended for use by USDA and FDA?-
: Pasteurized eggs (heats eggs in the shell and destroys bacteria and salmonella
contamination)
19. what two treatments must be present in a dairy product that doesn't require
refrigeration?: -UHT - ultra-high temperature pasteurization
-Aseptic (sterile)
20. what would be included in a product standard for cooked pasta?: pasta
should hold its shape and not be too soft or mushy
3/9
1. On what products would you specify Grade A or AA when ordering?:
Answer- Both eggs and butter are graded and specifying at least Grade A or AA
would be the bestquality for most foodservice operations.
2. Endpoint temperature: Answer- Endpoint temperature is the temperature a
food reachesat the end of cooking
ex.: cooking ground beef to 155 degrees for 15 seconds
3. What does HIPAA protect?: Answer- HIPAA (Health Insurance Portability
and Account-ability Act) 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.
4. What is the primary objective of a care conference?: Answer- to develop,
with the Interdisciplinary Team and the client, a plan of care that addresses the
multifacetedneeds of the client.
5. What foods are known to promote tooth decay?: Answer- foods that are
high in simplesugars such as sugared cereals, dried fruits, juices and soda.
6. What does the abbreviation "Na" stand for?: Answer- Na is the abbreviation
for sodium.
7. If there were 17,650 meals served this month and the total labor hours were
1,590, what are the meals per labor hour?: Answer- to calculate: divide the
1/9
,total meals served / total labor hours
17,,590 = 11.1 meals per labor hour
8. What is a sneeze guard?: a shield used on a self-service food bars, salad bars,
and display cases
9. What would be the cost per person for a catered event where the total costs
are $885 and 65 people will be attending?: to calculate: divide the total costs /
number of clients
$ = $13.62 round up to $13.75 per person
10. What is the purpose of a performance review?: -ensures that the supervisor
and employee communicate needs and the supervisor provides feedback
-identifies need for improvement and growth
-may serve as a formal basis for wage increases
11. How many total calories would be in a food product with 12 grams of carbs,
3 grams of fat, 2 grams of protein?: - Carbs: 12 x 4 = 48
-Fat 3 x9 = 27
-Protein 2 x4 = 8
Total = 83
12. what federal law protects the privacy of healthcare clients?: HIPAA - Health
Insurance Portability and Accountability Act
2/9
, 13. Identify the current government food guidance system used in the United
States: -MyPlate
-Dietary Guidelines for Americans
14. Assistive Devices: devices that will assist clients in eating
15. what are the most common food allergies in the U.S.?: 1. Peanuts
2. Tree Nuts
3. Shellfish
4. Fish
5. Egg
6. Milk
7. Soy
8. Wheat
16. What is the daily protein allowance?: 0.8 grams/kg of body weight
ex. 156 - 70.90 kg x 0.8 = 56.73 or 57 grams of protein
17. what cooking procedures destroy vitamins?: 1. cooking for too long
2. cooking at too high a temperature
3. adding baking soda during cooking
18. what kind of eggs have been recommended for use by USDA and FDA?-
: Pasteurized eggs (heats eggs in the shell and destroys bacteria and salmonella
contamination)
19. what two treatments must be present in a dairy product that doesn't require
refrigeration?: -UHT - ultra-high temperature pasteurization
-Aseptic (sterile)
20. what would be included in a product standard for cooked pasta?: pasta
should hold its shape and not be too soft or mushy
3/9
