CDM 502 Test Questions with 100% Correct Answers | Updated 2024 | Guaranteed A+|157 Pages

On what products would you specify Grade A or AA when ordering? - ️️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 foodservice operations. Assistive Devices - ️️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 U.S.? - ️️The big eight 1. Peanuts and tree nuts 2. Fish & Shellfish 3. Milk & Eggs 4. Wheat & Soy What is the daily protein allowance? - ️️The RDA for protein ( for a healthy client) is 0.8 grams/ kg of body weight. For example, a woman weighing 156 lbs (70.90x0.8=56.73 grams of protein per day). What cooking procedures destroy vitamins? - ️️1. Cooking to long 2. Cooking at too high a temperature. 3. Adding baking soda during cooking. Endpoint Temperature - ️️Endpoint temperature is the temperature a food reaches at the end of cooking. It 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.