CDM Exam Review Questions And
Answers/ Download To Score An A
On what products would you specify grade A or AA when ordering? - 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 - 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? - 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 ? - 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? - 1. Cooking food for too long.
2. Cooking at too high a temperature.
3. Adding baking soda during cooking.
Endpoint temperature - 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? - 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? -
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? - 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?
- 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? - 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? - 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? - 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)/ - 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.
What is ASTANDARDIZED RECIPIE and why is it used? - A recipe that contains detailed
specifications and has been adapted and tested in your own operation.
It helps all staff to maintain a consistent quality product regardless of who is cooking.
WHAT IS THE APPROVED METHOD OF THAWING LARGE PIECES OF FROZEN MEAT? -
According to the 2013 FDA Food Code, the approved methods for thawing large pieces of
meat are as follows:
1. Under refrigeration at 41 degrees F or less
2. Completely submerged under running water where the water temperature is 70 degrees
F or less.
What foods are know to promote tooth decay? - Foods that are known to promote tooth
decay are foods that are high in simple sugars such as sugared cereals, dried fruit, juices,
soda pop.
How many 1/2 cup servings would you expect from a #10 can of applesauce? - A #10 can
holds approx. 12 - 13 cups or 25 four oz. portions.
What would an F- TAG identify? - 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 along with many others. When a survey team completes the audit, the
team will state any deficiencies and reference an F-tag number.
Answers/ Download To Score An A
On what products would you specify grade A or AA when ordering? - 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 - 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? - 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 ? - 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? - 1. Cooking food for too long.
2. Cooking at too high a temperature.
3. Adding baking soda during cooking.
Endpoint temperature - 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? - 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? -
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? - 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?
- 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? - 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? - 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? - 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)/ - 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.
What is ASTANDARDIZED RECIPIE and why is it used? - A recipe that contains detailed
specifications and has been adapted and tested in your own operation.
It helps all staff to maintain a consistent quality product regardless of who is cooking.
WHAT IS THE APPROVED METHOD OF THAWING LARGE PIECES OF FROZEN MEAT? -
According to the 2013 FDA Food Code, the approved methods for thawing large pieces of
meat are as follows:
1. Under refrigeration at 41 degrees F or less
2. Completely submerged under running water where the water temperature is 70 degrees
F or less.
What foods are know to promote tooth decay? - Foods that are known to promote tooth
decay are foods that are high in simple sugars such as sugared cereals, dried fruit, juices,
soda pop.
How many 1/2 cup servings would you expect from a #10 can of applesauce? - A #10 can
holds approx. 12 - 13 cups or 25 four oz. portions.
What would an F- TAG identify? - 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 along with many others. When a survey team completes the audit, the
team will state any deficiencies and reference an F-tag number.
