CDM Test Questions and CORRECT Answers
On what products would you specify Grade A or AA when ordering? - CORRECT
ANSWERS 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 ANSWERS 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 ANSWERS The big eight
1. Peanuts and tree nuts
2. Fish & Shellfish
3. Milk & Eggs
4. Wheat & Soy
What is the daily protein allowance? - CORRECT ANSWERS 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 ANSWERS 1. Cooking to long
2. Cooking at too high a temperature.
3. Adding baking soda during cooking.
Endpoint Temperature - CORRECT ANSWERS 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 ANSWERS 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
ANSWERS 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 ANSWERS 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 ANSWERS 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 ANSWERS 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
ANSWERS 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 ANSWERS 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
ANSWERS 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 ANSWERS 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
ANSWERS 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 ANSWERS 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
ANSWERS A #10 can holds approximately 12-13 cups or 25 four oz. Portions.
What would an F-tag identify? - CORRECT ANSWERS 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 ANSWERS 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 ANSWERS 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 ANSWERS 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
ANSWERS 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
ANSWERS 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 ANSWERS 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
ANSWERS 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 ANSWERS 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.
The "Right-to-know Law" is the same as what regulation? - CORRECT ANSWERS The "Right-to-
know Law" is the same as the Hazard Communication Standard and ensures that all employees
receive information to inform employees about chemicals they work with.
How many gallons of iced tea are needed to provide 135 8oz servings? - CORRECT
ANSWERS To calculate this answer, begin by multiplying 135 x 8 to determine the total
number of ounces needed. Next, you need to have memorized that there are 128 ounces in a gallon.
Divide the total ounces needed by 128 to determine the number of gallons. You may need to round
up. 135 x 8 = 1080
1080÷128= 8.44( round up to 9 gallon).0
The Department of Health has decided to implement HACCP-Based inspections. How would you
expect to prepare for this type of inspection. - CORRECT ANSWERS HACCP-BASED inspections
On what products would you specify Grade A or AA when ordering? - CORRECT
ANSWERS 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 ANSWERS 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 ANSWERS The big eight
1. Peanuts and tree nuts
2. Fish & Shellfish
3. Milk & Eggs
4. Wheat & Soy
What is the daily protein allowance? - CORRECT ANSWERS 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 ANSWERS 1. Cooking to long
2. Cooking at too high a temperature.
3. Adding baking soda during cooking.
Endpoint Temperature - CORRECT ANSWERS 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 ANSWERS 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
ANSWERS 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 ANSWERS 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 ANSWERS 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 ANSWERS 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
ANSWERS 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 ANSWERS 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
ANSWERS 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 ANSWERS 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
ANSWERS 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 ANSWERS 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
ANSWERS A #10 can holds approximately 12-13 cups or 25 four oz. Portions.
What would an F-tag identify? - CORRECT ANSWERS 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 ANSWERS 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 ANSWERS 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 ANSWERS 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
ANSWERS 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
ANSWERS 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 ANSWERS 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
ANSWERS 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 ANSWERS 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.
The "Right-to-know Law" is the same as what regulation? - CORRECT ANSWERS The "Right-to-
know Law" is the same as the Hazard Communication Standard and ensures that all employees
receive information to inform employees about chemicals they work with.
How many gallons of iced tea are needed to provide 135 8oz servings? - CORRECT
ANSWERS To calculate this answer, begin by multiplying 135 x 8 to determine the total
number of ounces needed. Next, you need to have memorized that there are 128 ounces in a gallon.
Divide the total ounces needed by 128 to determine the number of gallons. You may need to round
up. 135 x 8 = 1080
1080÷128= 8.44( round up to 9 gallon).0
The Department of Health has decided to implement HACCP-Based inspections. How would you
expect to prepare for this type of inspection. - CORRECT ANSWERS HACCP-BASED inspections
