CDM 1EXAM WITH COMPLETE QUESTIONS
AND 100% CORRECT ANSWER | NEWLY
UPLOADED 2025 GRADED A+
Q1: What do CMS regulations F 242 expect a facility to demonstrate?
Answer ✔✔ The clients are able to determine when and what they want to eat.
Q2: When making changes in dining services, what should the CDM consider first?
Answer ✔✔ Driven by what the client would like to have.
Q3: In which type of operation is a tray-line meal delivery service more commonly found?
Answer ✔✔ Hospital.
Q4: What is the main difference between centralized and decentralized meal service?
Answer ✔✔ In centralized meal service, food is delivered on portioned trays from one kitchen
location.
Q5: Besides pasta, what other food can the term "al dente" be used to describe?
Answer ✔✔ Vegetables.
Q6: What does rethermalization describe in foodservice?
Answer ✔✔ The operation of heating prepared food from a cold state just before service.
Q7: Who should review the system when there is a problem with meal delivery timing?
Answer ✔✔ CDM and the nursing supervisor as they will have to implement any changes that
are to be made.
, Q8: What is the maximum time allowed between supper and breakfast?
Answer ✔✔ 14 hours.
Q9: A CDM is assessing a meal with baked chicken breast, baked potato, cauliflower
florets, and a mini French roll. Should a change be recommended?
Answer ✔✔ The CDM should recommend changing the cauliflower to broccoli.
Q10: What do delays in meal delivery most often result in?
Answer ✔✔ Complaints of cold food and poor food quality.
Q11: When assessing food attentiveness, what might the CDM do?
Answer ✔✔ Could offer other staff the opportunity to assess the meals.
Q12: What should foodservice staff do first when delivering trays?
Answer ✔✔ Verify that the tray is reaching the right client.
Q13: Before calculating meals per labor hour, what must the CDM determine first?
Answer ✔✔ The basis for what will be considered a meal or meal equivalent.
Q14: If food is being delivered cold on one unit, what should the CDM do?
Answer ✔✔ Monitor the tray turnaround time for that unit.
Q15: How can food temperature be ensured during service?
Answer ✔✔ Measure the temperature of the last food leaving the kitchen and going the longest
distance.
Q16: Is meals per labor hour usually more than one?
Answer ✔✔ More than one.
AND 100% CORRECT ANSWER | NEWLY
UPLOADED 2025 GRADED A+
Q1: What do CMS regulations F 242 expect a facility to demonstrate?
Answer ✔✔ The clients are able to determine when and what they want to eat.
Q2: When making changes in dining services, what should the CDM consider first?
Answer ✔✔ Driven by what the client would like to have.
Q3: In which type of operation is a tray-line meal delivery service more commonly found?
Answer ✔✔ Hospital.
Q4: What is the main difference between centralized and decentralized meal service?
Answer ✔✔ In centralized meal service, food is delivered on portioned trays from one kitchen
location.
Q5: Besides pasta, what other food can the term "al dente" be used to describe?
Answer ✔✔ Vegetables.
Q6: What does rethermalization describe in foodservice?
Answer ✔✔ The operation of heating prepared food from a cold state just before service.
Q7: Who should review the system when there is a problem with meal delivery timing?
Answer ✔✔ CDM and the nursing supervisor as they will have to implement any changes that
are to be made.
, Q8: What is the maximum time allowed between supper and breakfast?
Answer ✔✔ 14 hours.
Q9: A CDM is assessing a meal with baked chicken breast, baked potato, cauliflower
florets, and a mini French roll. Should a change be recommended?
Answer ✔✔ The CDM should recommend changing the cauliflower to broccoli.
Q10: What do delays in meal delivery most often result in?
Answer ✔✔ Complaints of cold food and poor food quality.
Q11: When assessing food attentiveness, what might the CDM do?
Answer ✔✔ Could offer other staff the opportunity to assess the meals.
Q12: What should foodservice staff do first when delivering trays?
Answer ✔✔ Verify that the tray is reaching the right client.
Q13: Before calculating meals per labor hour, what must the CDM determine first?
Answer ✔✔ The basis for what will be considered a meal or meal equivalent.
Q14: If food is being delivered cold on one unit, what should the CDM do?
Answer ✔✔ Monitor the tray turnaround time for that unit.
Q15: How can food temperature be ensured during service?
Answer ✔✔ Measure the temperature of the last food leaving the kitchen and going the longest
distance.
Q16: Is meals per labor hour usually more than one?
Answer ✔✔ More than one.
