CDM 2018 2.0
Which of the following menus demonstrates a well-planned and attractive plate? - ANS -Meat
loaf, green beans, fresh fruit salad
An important reference to have when planning menus is: - ANS -List of equipment available to
prepare menus
Providing clients with a choice of foods at meal times: - ANS -Gives the client some control over
their care
When foodservice staff is delivering trays, which of the following should the staff member do
first? - ANS -Verify that the tray is reaching the right client
Which of the following would be considered a form of room service? - ANS -Menus selected by
the client served from a traditional tray line and served at defined times
Rethermalization describes - ANS -The operation of heating prepared food from a cold state
just before service
ultra high temperature pasteurization - ANS -Stored without refrigeration for up to three months
Yogurt is made by: - ANS -Culturing with a lactic acidosis-producing bacteria
Which quality of eggs are most often sold in stores? - ANS -Grade A
The term "advance preparation" means: - ANS -Any preparation that must be completed before
the main product takes place
Forecasting - ANS -How much food to produce
When considering the purchase of a commercial supplement for clients, it is important to: - ANS
-Allow a client panel to taste several products to determine the one that is the most acceptable
Clients in healthcare facilities often have poor appetites for many reasons. One of the best ways
to improve the consumption of meals is to: - ANS -Offer several serving sizes to meet the
clients needs
What is the first step the CDM should take to manage quality? - ANS -Establish objectives
, Quality assessment is defined as: - ANS -The outcomes of a process to determine if a defined
standard of quality is being achieved
Quality care is focused on: - ANS -The process the facility uses to measure satisfaction of
clients
Job Analysis can help determine - ANS -The number of positions needed to complete assigned
tasks
A personnel needs analysis must - ANS -Work with the strategic plan of the whole facility
FMLA (Family and Medical Leave Act) - ANS --Grants 12 weeks unpaid job protected leave to
men or women after birth of child, adoption, or illness in immediate family
-Only affects businesses with 50+ employees
Fair Labor Standards Act (FLSA) - ANS -Requirement to provide overtime pay comes from
Equal Employment Opportunity Commission (EEOC) has oversight of: - ANS -Federal
employment regulations
Best way to present training on HIPAA? - ANS -Develop the inservice as a series of role-playing
following the HIPAA regulation
The 2013 Food Code stipulates the CDM must do what when presenting training on sanitation
and safety? - ANS -Document the training with a sign-in sheet and summary of the training
An employee has missed several garnishes on clients plates. Which of the following would be
the best feedback to give? - ANS -I see this plate is missing a garnish
Goals and Objectives are: - ANS -The planning that determines the direction an organization
takes
How can the department policy and procedure manual best aid the CDM? - ANS -Serves as an
internal and external communication tool
What does a key performance indicator (KPI) measure? - ANS -Benchmark points related to
department goals
The management of multicultural employees means the CDM must understand the cultural
differences of each employee and: - ANS -Treat all employees equally and fairly
Which of the following is the first step to resolve conflict among members of a team? - ANS
-Consensus
Which of the following menus demonstrates a well-planned and attractive plate? - ANS -Meat
loaf, green beans, fresh fruit salad
An important reference to have when planning menus is: - ANS -List of equipment available to
prepare menus
Providing clients with a choice of foods at meal times: - ANS -Gives the client some control over
their care
When foodservice staff is delivering trays, which of the following should the staff member do
first? - ANS -Verify that the tray is reaching the right client
Which of the following would be considered a form of room service? - ANS -Menus selected by
the client served from a traditional tray line and served at defined times
Rethermalization describes - ANS -The operation of heating prepared food from a cold state
just before service
ultra high temperature pasteurization - ANS -Stored without refrigeration for up to three months
Yogurt is made by: - ANS -Culturing with a lactic acidosis-producing bacteria
Which quality of eggs are most often sold in stores? - ANS -Grade A
The term "advance preparation" means: - ANS -Any preparation that must be completed before
the main product takes place
Forecasting - ANS -How much food to produce
When considering the purchase of a commercial supplement for clients, it is important to: - ANS
-Allow a client panel to taste several products to determine the one that is the most acceptable
Clients in healthcare facilities often have poor appetites for many reasons. One of the best ways
to improve the consumption of meals is to: - ANS -Offer several serving sizes to meet the
clients needs
What is the first step the CDM should take to manage quality? - ANS -Establish objectives
, Quality assessment is defined as: - ANS -The outcomes of a process to determine if a defined
standard of quality is being achieved
Quality care is focused on: - ANS -The process the facility uses to measure satisfaction of
clients
Job Analysis can help determine - ANS -The number of positions needed to complete assigned
tasks
A personnel needs analysis must - ANS -Work with the strategic plan of the whole facility
FMLA (Family and Medical Leave Act) - ANS --Grants 12 weeks unpaid job protected leave to
men or women after birth of child, adoption, or illness in immediate family
-Only affects businesses with 50+ employees
Fair Labor Standards Act (FLSA) - ANS -Requirement to provide overtime pay comes from
Equal Employment Opportunity Commission (EEOC) has oversight of: - ANS -Federal
employment regulations
Best way to present training on HIPAA? - ANS -Develop the inservice as a series of role-playing
following the HIPAA regulation
The 2013 Food Code stipulates the CDM must do what when presenting training on sanitation
and safety? - ANS -Document the training with a sign-in sheet and summary of the training
An employee has missed several garnishes on clients plates. Which of the following would be
the best feedback to give? - ANS -I see this plate is missing a garnish
Goals and Objectives are: - ANS -The planning that determines the direction an organization
takes
How can the department policy and procedure manual best aid the CDM? - ANS -Serves as an
internal and external communication tool
What does a key performance indicator (KPI) measure? - ANS -Benchmark points related to
department goals
The management of multicultural employees means the CDM must understand the cultural
differences of each employee and: - ANS -Treat all employees equally and fairly
Which of the following is the first step to resolve conflict among members of a team? - ANS
-Consensus
