CDM Flash Cards
1. 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.
2. Definition for: 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.
3. What are the most common food allergies in the U.S. ? - correct answer-The "big
eight"
1. peanuts 2.Tree nuts 3. shellfish 4. fish 5. eggs 6. milk 7. soy 8. wheat
4. 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
lb. (70.90 kg), the protein allowance would be 70.90 x 0.8 = 56.73 grams or 57
grams of protein per day.
5. What cooking procedures destroy vitamins? - correct answer-1. Cooking for to
long
2. Cooking at too high a temperature
3. Adding baking soda during cooking
6. Definition of: Endpoint Temperature - correct answer-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 t 155* F for 15 seconds.
7. What does HIPAA protect? - correct answer-HIPAA 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.
HIPAA stands for Health Insurance Portability and Accountability Act but is usually
referred to as HIPAA.
8. what kind of eggs have been recommended for use by USDA and FDA? - correct
answer-Pasteurized eggs
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 operations.
, 9. 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.
10. 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
pasteurized (UHT) and be packaged ind aseptic (sterile) packaging. Individual
creamers are often treated this way so they can be left out for coffee service.
11. 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.
12. 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 a 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.
13. What is the purpose of a food requisition? - correct answer-A food requisition is
used to sign 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.
14. How would you convert 8 oz. 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's.
15. What is 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 all staff to maintain a consistent quality product regardless of who is cooking.
16. 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*F or less
b. Completely submerged under running water where the water temperature is 70*F
or less.
17. 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, juices, soda pop.
1. 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.
2. Definition for: 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.
3. What are the most common food allergies in the U.S. ? - correct answer-The "big
eight"
1. peanuts 2.Tree nuts 3. shellfish 4. fish 5. eggs 6. milk 7. soy 8. wheat
4. 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
lb. (70.90 kg), the protein allowance would be 70.90 x 0.8 = 56.73 grams or 57
grams of protein per day.
5. What cooking procedures destroy vitamins? - correct answer-1. Cooking for to
long
2. Cooking at too high a temperature
3. Adding baking soda during cooking
6. Definition of: Endpoint Temperature - correct answer-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 t 155* F for 15 seconds.
7. What does HIPAA protect? - correct answer-HIPAA 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.
HIPAA stands for Health Insurance Portability and Accountability Act but is usually
referred to as HIPAA.
8. what kind of eggs have been recommended for use by USDA and FDA? - correct
answer-Pasteurized eggs
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 operations.
, 9. 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.
10. 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
pasteurized (UHT) and be packaged ind aseptic (sterile) packaging. Individual
creamers are often treated this way so they can be left out for coffee service.
11. 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.
12. 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 a 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.
13. What is the purpose of a food requisition? - correct answer-A food requisition is
used to sign 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.
14. How would you convert 8 oz. 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's.
15. What is 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 all staff to maintain a consistent quality product regardless of who is cooking.
16. 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*F or less
b. Completely submerged under running water where the water temperature is 70*F
or less.
17. 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, juices, soda pop.
