CDM EXAM WITH CORRECT
ANSWERS 2025
Grading A or AA is based off of ( Correct answers )
appearanc
color
e
siz
e
Most common food allergies ( Correct answers )
tree
peanuts
mil
nuts
whea
k
tso
fis
y
h
shellfis
h
Cooking methods that destroys vitamins ( Correct answers ) cooking
for too long
cooking at higher
temperatures
adding baking soda during
cooking
HIPAA ( Correct answers ) Healthcare Insurance Portability & Accountability
Act: lawprivacy
protect to of healthcare
clients
What does the USDA and FDA recommend for types of eggs? ( Correct
answers
USDA )
& FDA recommend pasteurized eggs. Pasteurization is process of
usingtemperature
and time to heat eggs in a shell, destroying bacteria and eliminating
salmonella
contaminatio
n.
Care Conference ( Correct answers ) To develop with the interdisciplinary
team and
client, a plan of care that address multifaceted needs of
the clients.
Treatment for dairy that requires no refrigeration. ( Correct answers ) UHT:
ultra-high
temperature
Aseptic sterile
pasteurized
packaging
Tally Sheet ( Correct answers ) number of
servings
how much was
what time food ran
leftover
out
useful in forecasting how much food next time menu
is served
Food Requsition, definition and why is it useful? ( Correct answers ) Sign
food outareas,
storage of serves as a record for what is taken out.
Useful in:
cost
invetor
control
y
Standardized Recipe ( Correct answers ) Detailed
specifications
Test in own
operation
ALREADY
GRADED A+
, Helps staff maintain consistent
quality
2 Methods for Thawing Large Meats ( Correct answers ) Refrigeration
under 41or
degrees
less
Under water 70 degrees or
less
Foods that promote tooth decay ( Correct answers ) Foods high in
simple sugars
sugared
cereals
dried
juice
fruit
soda
pop
Safeguards in preventing contamination of potable water ( Correct answers )
To assure
safe water, an approved backflow prevention device
installed.
Ex: airgap between water supply & food level rim
of abackflow/backsiphonage
Ex: sink prevention device installed on a
coffee/juice machine
Teaching portion control use for a modified diet: ( Correct answers ) Use
food, food
models, picture of actual size of
food.
F-tag ( Correct answers ) Number of CMS guidelines in long-
term care Status
Nutritional
(deficiencies)
Sanitatio
Infection
n
Control
CMS regulation time between evening meal and breakfast ( Correct
answers
hours, 16) hours
14 if snack is provided at
night time
First step in replacing equipment ( Correct answers ) Determine need for
Safet
equipment
y
Reoccurring repair
New room service
problems
project
"Green" building
initiatives
"Right to Know Law" is also known as what and what does it ensure?
)( Correct
Hazard answers
Communication
Standards
Ensures employers receive info to inform employees about chemicals they
work with.
What to expect in a HACCP-based inspection? ( Correct answers ) Flow
through
of food
facility
Identify PHF/TCS food on
recipes
Standard operating procedures (SOPs) related to sanitation of
PHF/TCS
Solid foods training
employee
program
Test Tray/Test Meal ( Correct answers ) Meal is sent to farthest unit from
kitchen
food is checked
and
for:
ALREADY
GRADED A+
ANSWERS 2025
Grading A or AA is based off of ( Correct answers )
appearanc
color
e
siz
e
Most common food allergies ( Correct answers )
tree
peanuts
mil
nuts
whea
k
tso
fis
y
h
shellfis
h
Cooking methods that destroys vitamins ( Correct answers ) cooking
for too long
cooking at higher
temperatures
adding baking soda during
cooking
HIPAA ( Correct answers ) Healthcare Insurance Portability & Accountability
Act: lawprivacy
protect to of healthcare
clients
What does the USDA and FDA recommend for types of eggs? ( Correct
answers
USDA )
& FDA recommend pasteurized eggs. Pasteurization is process of
usingtemperature
and time to heat eggs in a shell, destroying bacteria and eliminating
salmonella
contaminatio
n.
Care Conference ( Correct answers ) To develop with the interdisciplinary
team and
client, a plan of care that address multifaceted needs of
the clients.
Treatment for dairy that requires no refrigeration. ( Correct answers ) UHT:
ultra-high
temperature
Aseptic sterile
pasteurized
packaging
Tally Sheet ( Correct answers ) number of
servings
how much was
what time food ran
leftover
out
useful in forecasting how much food next time menu
is served
Food Requsition, definition and why is it useful? ( Correct answers ) Sign
food outareas,
storage of serves as a record for what is taken out.
Useful in:
cost
invetor
control
y
Standardized Recipe ( Correct answers ) Detailed
specifications
Test in own
operation
ALREADY
GRADED A+
, Helps staff maintain consistent
quality
2 Methods for Thawing Large Meats ( Correct answers ) Refrigeration
under 41or
degrees
less
Under water 70 degrees or
less
Foods that promote tooth decay ( Correct answers ) Foods high in
simple sugars
sugared
cereals
dried
juice
fruit
soda
pop
Safeguards in preventing contamination of potable water ( Correct answers )
To assure
safe water, an approved backflow prevention device
installed.
Ex: airgap between water supply & food level rim
of abackflow/backsiphonage
Ex: sink prevention device installed on a
coffee/juice machine
Teaching portion control use for a modified diet: ( Correct answers ) Use
food, food
models, picture of actual size of
food.
F-tag ( Correct answers ) Number of CMS guidelines in long-
term care Status
Nutritional
(deficiencies)
Sanitatio
Infection
n
Control
CMS regulation time between evening meal and breakfast ( Correct
answers
hours, 16) hours
14 if snack is provided at
night time
First step in replacing equipment ( Correct answers ) Determine need for
Safet
equipment
y
Reoccurring repair
New room service
problems
project
"Green" building
initiatives
"Right to Know Law" is also known as what and what does it ensure?
)( Correct
Hazard answers
Communication
Standards
Ensures employers receive info to inform employees about chemicals they
work with.
What to expect in a HACCP-based inspection? ( Correct answers ) Flow
through
of food
facility
Identify PHF/TCS food on
recipes
Standard operating procedures (SOPs) related to sanitation of
PHF/TCS
Solid foods training
employee
program
Test Tray/Test Meal ( Correct answers ) Meal is sent to farthest unit from
kitchen
food is checked
and
for:
ALREADY
GRADED A+
