CDM Exam Review Questions & Answers Latest Updated

On what products would you specify grade A or AA when ordering? - 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 food service operations. Assistive devices - 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. What are the most common FOOD ALLERGIES in the US? - Answer 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 ? - Answer 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? - Answer 1. Cooking food for too long. 2. Cooking at too high a temperature. 3. Adding baking soda during cooking. Endpoint temperature - 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 to 155 degrees F for 15 seconds. What does HIPPA Protect? - Answer 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? - Answer 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? - 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. What two treatments must be present in a Dairy Product that doesn't require refrigeration? - Answer 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? - 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. What tool is used for tracking amounts of food and leftovers? - 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 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? - Answer 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)/ - Answer 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? - 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. WHAT IS THE APPROVED METHOD OF THAWING LARGE PIECES OF FROZEN MEAT? - Answer 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? - 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. How many 1/2 cup servings would you expect from a #10 can of applesauce? - Answer A #10 can holds approx. 12 - 13 cups or 25 four oz. portions. What would an F- TAG identify? - Answer 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. Given the following menu, what foods might need to be changed for low sodium diet? Pepperoni diet green beans applesauce milk - Answer Pepperoni pizza is food usually high in sodium because of both the cheese and pepperoni. Replace with an unprocessed meat such as roast beef or chicken. The green beans, if canned, could be high in sodium so use frozen or fresh green beans. What safeguards would be in place in food service to prevent contamination of potable water? - Answer To assure safe water, an approved backflow prevention device should be installed. This might be an air gap between the water supply and the flood level rim of a sink, or a backflow or back siphonage prevention device installed on a coffee or juice machine. When conducting a nutrition education session for a modified diet, what is the best method for teaching portion control? - Answer 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 when wanting to replace a piece of equipment? - Answer 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 mechanical soft diet has misplaced his dentures. What should the CDM do? - Answer Consult/alert speech, occupational therapy or nursing staff according to facility policy, to observe client while eating to determine how well he is able to eat.