CDM Exam Review with 100% Correct Questions and Answers

CDM Exam Review with 100% Correct Questions and Answers 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.