CDM Test 2024 COMPLETE EXAM
QUESTIONS AND VERIFIED ANSWERS|
100% ACCURATE
SOLUTIONS|ALREADY GRADED A+
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.
What does HIPPA protect? - ✔️✔️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, diagnosis, and their medical records. HIPPA stands for Health
insurance portability and Accountability Act but is referred to as HIPPA.
What kind of eggs have been recommended for use by USDA and FDA? -
✔️✔️Pasteurization of eggs is a process using a combination of time and temperature
heating eggs in the shell, destroying bacteria and eliminating salmonella contamination.
,Refer to the Food Code, CMS, USDA and state regulations for information pertinent to
the specific operation.
What is the primary objective of a care conference? - ✔️✔️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. - ✔️✔️The dairy product must be ultra-high temperature
pasteurization(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 be included in a product standard for cooked pasta? - ✔️✔️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 served and leftovers? - ✔️✔️Frequently,
facilities use a tally sheet for production that requires a notation for the number of
servings of food item that is served, how much was leftover ( 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? - ✔️✔️A food requisition is used to sign food
out of storage areas. It serves as a record for what is taken out of a storage and is
useful in cost control and inventory management.
How would you convert 8oz. into milliliters( ml) or cubic centimeters (cc's)? - ✔️✔️This is
a fact you may want to memorize: One ounce (oz) is equivalent to 30 milliliters (ml) or
30 cubic centimeters (cc's)
Once you know that, you multiply the number of ounces(8) by 30 so the answer is 240
ml or cc.
What is a standardized recipe and why is it used? - ✔️✔️A recipe that contains detailed
specifications and has been adapted and tested in your own operation.
It helps staff to maintain a consistent quality product regardless of who is cooking.
What are the approved methods of thawing large pieces of frozen meats? -
✔️✔️According to the 2013 FDA Food code, the approved methods for thawing large
pieces of meat are as follows:
a. Under refrigeration at 41 degrees or less
b. Completely submerged under running water where the water temperature is 70
degrees F or less.
,What foods are known to promote tooth decay? - ✔️✔️Foods that are known to promote
tooth decay are foods that are high in simple sugars such as sugared cereals, dried
fruit, fruit juices, soda pop.
How many 1/2c servings would you expect from a #10 can of applesauce? - ✔️✔️A #10
can holds approximately 12-13 cups or 25 four oz. Portions.
What would an F-tag identify? - ✔️✔️An F-tag identifies the number of a CMS guideline
for a 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 an 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 a Low Sodium
Diet?
Pepperoni Pizza
Green beans
Applesauce
Milk - ✔️✔️Pepperoni pizza is a food usually high on sodium because of the both the
cheese and pepperoni. Replace with an unprocessed meat such as roast beef or
chicken. The green beans, if canned could be high o n sodium so use frozen or fresh
green beans.
What safeguards should be in place in food service to prevent contamination of potable
water? - ✔️✔️To assure safe water, an approved backflow prevention device should be
installed. This might be an air gap between the water supply and the floor level rim of a
sink, or a backflow or back- siphonage prevention device installed on coffee or juice
machine.
When conducting a Nutrition education session for a modified diet, what is the best
method for teaching portion control? - ✔️✔️Use food models or pictures of actual sizes of
food to teach portion control.
What is the CMS regulation for time between evening meal and breakfast? -
✔️✔️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 whe wanting to replace a piece of equipment. -
✔️✔️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 mech soft diet has misplaced his
dentures. What should the CDM do? - ✔️✔️Consult/Alert speech, occupational therapy or
, nursing staff according to the facility policy, to observe client while eating to determine
how well he is able to eat.
When is the best time to involve employees in changes in the Foodservice Department?
- ✔️✔️The best time to involve employees in changes is as soon as the CDM knows
about the changes. By sharing what you know, will get better cooperation from the
employees.
Several clients who ate lunch and dinner at the Hospital Cafeteria are complaining of
flu- like symptoms and are suggesting it could be food poisoning. What is the first step
the CDM should take? - ✔️✔️If someone accuses the foodservice of a food-borne illness,
follow the facility crisis or food-borne illness plan. It may include asking the complainant
a series of questions first and then calling the local department of health.
The "Right-to-know Law" is the same as what regulation? - ✔️✔️The "Right-to-know Law"
is the same as the Hazard Communication Standard and ensures that all employees
receive information to inform employees about chemicals they work with.
How many gallons of iced tea are needed to provide 135 8oz servings? - ✔️✔️To
calculate this answer, begin by multiplying 135 x 8 to determine the total number of
ounces needed. Next, you need to have memorized that there are 128 ounces in a
gallon. Divide the total ounces needed by 128 to determine the number of gallons. You
may need to round up. 135 x 8 = 1080
1080÷128= 8.44( round up to 9 gallon).0
The Department of Health has decided to implement HACCP-Based inspections. How
would you expect to prepare for this type of inspection. - ✔️✔️HACCP-BASED
inspections focused on the flow of food through the facility. You would expect to identify
foods that are PHF/TSC on recipes, be ready to show standard operating
procedures(SOPs) related to sanitation and PHF/TCS, and be able to show a solid
employee training program.
What would you say to an employee who continually talks during inservice sessions? -
✔️✔️When an employee begins talking, identify him/ her by name and ask. Them a
question they will know the answer to or can relate to like "how does this discussion
impact your job? If that doesn't work, meet with the employee after the meeting in
private.
What is the purpose of a test tray? - ✔️✔️According to CMS regulation, if a client
complains about the food , the surveyor can request a test tray or test meal. The test
meal us sent to the unit that is farthest from the kitchen and the food will be checked for
temperature and palatability.
The facility has decided to improve ergonomic factors. Where would the CDM begin. -
✔️✔️Ergonomics is the science of fitting the work environment to the employee. Begin by
QUESTIONS AND VERIFIED ANSWERS|
100% ACCURATE
SOLUTIONS|ALREADY GRADED A+
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.
What does HIPPA protect? - ✔️✔️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, diagnosis, and their medical records. HIPPA stands for Health
insurance portability and Accountability Act but is referred to as HIPPA.
What kind of eggs have been recommended for use by USDA and FDA? -
✔️✔️Pasteurization of eggs is a process using a combination of time and temperature
heating eggs in the shell, destroying bacteria and eliminating salmonella contamination.
,Refer to the Food Code, CMS, USDA and state regulations for information pertinent to
the specific operation.
What is the primary objective of a care conference? - ✔️✔️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. - ✔️✔️The dairy product must be ultra-high temperature
pasteurization(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 be included in a product standard for cooked pasta? - ✔️✔️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 served and leftovers? - ✔️✔️Frequently,
facilities use a tally sheet for production that requires a notation for the number of
servings of food item that is served, how much was leftover ( 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? - ✔️✔️A food requisition is used to sign food
out of storage areas. It serves as a record for what is taken out of a storage and is
useful in cost control and inventory management.
How would you convert 8oz. into milliliters( ml) or cubic centimeters (cc's)? - ✔️✔️This is
a fact you may want to memorize: One ounce (oz) is equivalent to 30 milliliters (ml) or
30 cubic centimeters (cc's)
Once you know that, you multiply the number of ounces(8) by 30 so the answer is 240
ml or cc.
What is a standardized recipe and why is it used? - ✔️✔️A recipe that contains detailed
specifications and has been adapted and tested in your own operation.
It helps staff to maintain a consistent quality product regardless of who is cooking.
What are the approved methods of thawing large pieces of frozen meats? -
✔️✔️According to the 2013 FDA Food code, the approved methods for thawing large
pieces of meat are as follows:
a. Under refrigeration at 41 degrees or less
b. Completely submerged under running water where the water temperature is 70
degrees F or less.
,What foods are known to promote tooth decay? - ✔️✔️Foods that are known to promote
tooth decay are foods that are high in simple sugars such as sugared cereals, dried
fruit, fruit juices, soda pop.
How many 1/2c servings would you expect from a #10 can of applesauce? - ✔️✔️A #10
can holds approximately 12-13 cups or 25 four oz. Portions.
What would an F-tag identify? - ✔️✔️An F-tag identifies the number of a CMS guideline
for a 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 an 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 a Low Sodium
Diet?
Pepperoni Pizza
Green beans
Applesauce
Milk - ✔️✔️Pepperoni pizza is a food usually high on sodium because of the both the
cheese and pepperoni. Replace with an unprocessed meat such as roast beef or
chicken. The green beans, if canned could be high o n sodium so use frozen or fresh
green beans.
What safeguards should be in place in food service to prevent contamination of potable
water? - ✔️✔️To assure safe water, an approved backflow prevention device should be
installed. This might be an air gap between the water supply and the floor level rim of a
sink, or a backflow or back- siphonage prevention device installed on coffee or juice
machine.
When conducting a Nutrition education session for a modified diet, what is the best
method for teaching portion control? - ✔️✔️Use food models or pictures of actual sizes of
food to teach portion control.
What is the CMS regulation for time between evening meal and breakfast? -
✔️✔️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 whe wanting to replace a piece of equipment. -
✔️✔️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 mech soft diet has misplaced his
dentures. What should the CDM do? - ✔️✔️Consult/Alert speech, occupational therapy or
, nursing staff according to the facility policy, to observe client while eating to determine
how well he is able to eat.
When is the best time to involve employees in changes in the Foodservice Department?
- ✔️✔️The best time to involve employees in changes is as soon as the CDM knows
about the changes. By sharing what you know, will get better cooperation from the
employees.
Several clients who ate lunch and dinner at the Hospital Cafeteria are complaining of
flu- like symptoms and are suggesting it could be food poisoning. What is the first step
the CDM should take? - ✔️✔️If someone accuses the foodservice of a food-borne illness,
follow the facility crisis or food-borne illness plan. It may include asking the complainant
a series of questions first and then calling the local department of health.
The "Right-to-know Law" is the same as what regulation? - ✔️✔️The "Right-to-know Law"
is the same as the Hazard Communication Standard and ensures that all employees
receive information to inform employees about chemicals they work with.
How many gallons of iced tea are needed to provide 135 8oz servings? - ✔️✔️To
calculate this answer, begin by multiplying 135 x 8 to determine the total number of
ounces needed. Next, you need to have memorized that there are 128 ounces in a
gallon. Divide the total ounces needed by 128 to determine the number of gallons. You
may need to round up. 135 x 8 = 1080
1080÷128= 8.44( round up to 9 gallon).0
The Department of Health has decided to implement HACCP-Based inspections. How
would you expect to prepare for this type of inspection. - ✔️✔️HACCP-BASED
inspections focused on the flow of food through the facility. You would expect to identify
foods that are PHF/TSC on recipes, be ready to show standard operating
procedures(SOPs) related to sanitation and PHF/TCS, and be able to show a solid
employee training program.
What would you say to an employee who continually talks during inservice sessions? -
✔️✔️When an employee begins talking, identify him/ her by name and ask. Them a
question they will know the answer to or can relate to like "how does this discussion
impact your job? If that doesn't work, meet with the employee after the meeting in
private.
What is the purpose of a test tray? - ✔️✔️According to CMS regulation, if a client
complains about the food , the surveyor can request a test tray or test meal. The test
meal us sent to the unit that is farthest from the kitchen and the food will be checked for
temperature and palatability.
The facility has decided to improve ergonomic factors. Where would the CDM begin. -
✔️✔️Ergonomics is the science of fitting the work environment to the employee. Begin by
