CDM 1 Exam with 52 questions and answers newest Rated A+ 100% PASS

CDM 1 Exam with 52 questions and answers newest
Rated A+ 100% PASS
CMS regulations F 242 expect a facility to demonstrate: - Correct Answers The clients are able to
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determine when and what they want to eat
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Il` When making changes in dining services, the CDM must remember the implementation must first
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Il` be: - Correct Answers Driven by what the client would like to have
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Il` A tray-line type of meal delivery service is more commonly found in which type of operation? -
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Il` Correct Answers Hospital Il` Il` Il` Il` Il`




Il` The difference between centralized and decentralized meal service is: - Correct Answers In
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Il` centralized meal service, food is delivered on portioned trays from one kitchen location
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Il` The term al dente' was originally meant to apply to pasta, but is also used to describe: - Correct
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Il` Answers Vegetables Il` Il` Il` Il`




Il` Rethermalization describes: - Correct Answers The operation of heating prepared food from a Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il`




Il` cold state just before service
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Il` When there is a problem with the timing of a meal delivery, who should review the system for
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Il` solutions to the problem? - Correct Answers CDM and the nursing supervisor as they will have to
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Il` implement any changes that are to be made Il` Il` Il` Il` Il` Il` Il`




Il` The time between supper and breakfast may not be more than: - Correct Answers 14 hours
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, Il` A CDM is assessing the following meal for attentiveness: baked chicken breast, baked potato,
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Il` cauliflower florets, mini french roll. Should the CDM recommend a change in this menu? - Correct
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Il` Answers The CDM should recommend changing the cauliflower to broccoli
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Il` Delays in meal deliver most often result in: - Correct Answers Complaints of cold food and poor
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Il` When assessing the attentiveness of food served the CDM: - Correct Answers Could offer other
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Il` staff the opportunity to assess the meals
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Il` When foodsevice staff is delivering trays, which of the following should the staff member do first?
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Il` - Correct Answers Verify that the tray is reaching the right client
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Il` Before collecting information to calculate meals per labor hour, the CDM must first determine: -
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Il` Correct Answers The basis for what will be considered a meal or meal equivalent
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Il` THe CDm has been gettign comments from clients on one unit that the food is delivered cold.
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Il` What should the CDM do? - Correct Answers Monitor the tray turnaround time for that unit
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Il` One method to determine that food is served at the proper temperature is to: - Correct Answers
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Il` Measure the temperature of the last food leaving the kitchen and going the longest distance
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Il` Meals per labor hour is always: - Correct Answers More than one
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Il` Which of the following types of service would need to be implemented in a facility adopting
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Il` culture change? - Correct Answers Selective menu Il` Il` Il` Il` Il` Il` Il` Il` Il` Il`




Il` Person-directed care is a philosophy that encourages: - Correct Answers Choice by both the Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il` Il`




Il` client and the care giver Il` Il` Il` Il`