Cdm Exam Review (2025/2026)
questions well answered
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 food service operations.
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.
What are the most common FOOD ALLERGIES in the US? - CORRECT 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 ? - CORRECT 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? - CORRECT ANSWER ✔✔1. Cooking food for too
long.
2. Cooking at too high a temperature.
3. Adding baking soda during cooking.
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 to 155
degrees F for 15 seconds.
,What does HIPPA Protect? - CORRECT 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? - CORRECT 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? - 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.
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 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? - 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.
What tool is used for tracking amounts of food 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 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? - CORRECT 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)/ - CORRECT
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? - 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.
WHAT IS THE APPROVED METHOD OF THAWING LARGE PIECES OF FROZEN MEAT? - CORRECT
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? - 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.
How many 1/2 cup servings would you expect from a #10 can of applesauce? - CORRECT
ANSWER ✔✔A #10 can holds approx. 12 - 13 cups or 25 four oz. portions.
What would an F- TAG identify? - CORRECT 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,
questions well answered
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 food service operations.
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.
What are the most common FOOD ALLERGIES in the US? - CORRECT 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 ? - CORRECT 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? - CORRECT ANSWER ✔✔1. Cooking food for too
long.
2. Cooking at too high a temperature.
3. Adding baking soda during cooking.
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 to 155
degrees F for 15 seconds.
,What does HIPPA Protect? - CORRECT 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? - CORRECT 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? - 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.
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 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? - 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.
What tool is used for tracking amounts of food 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 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? - CORRECT 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)/ - CORRECT
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? - 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.
WHAT IS THE APPROVED METHOD OF THAWING LARGE PIECES OF FROZEN MEAT? - CORRECT
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? - 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.
How many 1/2 cup servings would you expect from a #10 can of applesauce? - CORRECT
ANSWER ✔✔A #10 can holds approx. 12 - 13 cups or 25 four oz. portions.
What would an F- TAG identify? - CORRECT 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,
