CDM 1 Test Questions and CORRECT Answers
CMS regulations F 242 expect a facility to demonstrate: - CORRECT ANSWERS The clients are
able to determine when and what they want to eat
When making changes in dining services, the CDM must remember the implementation must first
be: - CORRECT ANSWERS Driven by what the client would like to have
A tray-line type of meal delivery service is more commonly found in which type of operation? -
CORRECT ANSWERS Hospital
The difference between centralized and decentralized meal service is: - CORRECT ANSWERS In
centralized meal service, food is delivered on portioned trays from one kitchen location
The term al dente' was originally meant to apply to pasta, but is also used to describe: - CORRECT
ANSWERS Vegetables
Rethermalization describes: - CORRECT ANSWERS The operation of heating prepared food
from a cold state just before service
When there is a problem with the timing of a meal delivery, who should review the system for
solutions to the problem? - CORRECT ANSWERS CDM and the nursing supervisor as they will
have to implement any changes that are to be made
The time between supper and breakfast may not be more than: - CORRECT ANSWERS 14 hours
A CDM is assessing the following meal for attentiveness: baked chicken breast, baked potato,
cauliflower florets, mini french roll. Should the CDM recommend a change in this menu? - CORRECT
ANSWERS The CDM should recommend changing the cauliflower to broccoli
Delays in meal deliver most often result in: - CORRECT ANSWERS Complaints of cold food and
poor food quality
When assessing the attentiveness of food served the CDM: - CORRECT ANSWERS Could offer
other staff the opportunity to assess the meals
, When foodsevice staff is delivering trays, which of the following should the staff member do first? -
CORRECT ANSWERS Verify that the tray is reaching the right client
Before collecting information to calculate meals per labor hour, the CDM must first determine: -
CORRECT ANSWERS The basis for what will be considered a meal or meal equivalent
THe CDm has been gettign comments from clients on one unit that the food is delivered cold. What
should the CDM do? - CORRECT ANSWERS Monitor the tray turnaround time for that unit
One method to determine that food is served at the proper temperature is to: - CORRECT
ANSWERS Measure the temperature of the last food leaving the kitchen and going the longest
distance
Meals per labor hour is always: - CORRECT ANSWERS More than one
Which of the following types of service would need to be implemented in a facility adopting culture
change? - CORRECT ANSWERS Selective menu
Person-directed care is a philosophy that encourages: - CORRECT ANSWERS Choice by both
the client and the care giver
What would be an appropriate substitution if a client refused broccoli? - CORRECT
ANSWERS Sugar snap pea pods
To assure that you are ready for the CMS survey, what is your most important responsibility? -
CORRECT ANSWERS Staff needs to be aware of the regulations and their implications for your
department
What type of malnutrition is commonly seen today? - CORRECT ANSWERS Protein and calorie
malnutrition
Enteral nutrition requires: - CORRECT ANSWERS The gastrointestinal tract is functioning
CMS regulations F 242 expect a facility to demonstrate: - CORRECT ANSWERS The clients are
able to determine when and what they want to eat
When making changes in dining services, the CDM must remember the implementation must first
be: - CORRECT ANSWERS Driven by what the client would like to have
A tray-line type of meal delivery service is more commonly found in which type of operation? -
CORRECT ANSWERS Hospital
The difference between centralized and decentralized meal service is: - CORRECT ANSWERS In
centralized meal service, food is delivered on portioned trays from one kitchen location
The term al dente' was originally meant to apply to pasta, but is also used to describe: - CORRECT
ANSWERS Vegetables
Rethermalization describes: - CORRECT ANSWERS The operation of heating prepared food
from a cold state just before service
When there is a problem with the timing of a meal delivery, who should review the system for
solutions to the problem? - CORRECT ANSWERS CDM and the nursing supervisor as they will
have to implement any changes that are to be made
The time between supper and breakfast may not be more than: - CORRECT ANSWERS 14 hours
A CDM is assessing the following meal for attentiveness: baked chicken breast, baked potato,
cauliflower florets, mini french roll. Should the CDM recommend a change in this menu? - CORRECT
ANSWERS The CDM should recommend changing the cauliflower to broccoli
Delays in meal deliver most often result in: - CORRECT ANSWERS Complaints of cold food and
poor food quality
When assessing the attentiveness of food served the CDM: - CORRECT ANSWERS Could offer
other staff the opportunity to assess the meals
, When foodsevice staff is delivering trays, which of the following should the staff member do first? -
CORRECT ANSWERS Verify that the tray is reaching the right client
Before collecting information to calculate meals per labor hour, the CDM must first determine: -
CORRECT ANSWERS The basis for what will be considered a meal or meal equivalent
THe CDm has been gettign comments from clients on one unit that the food is delivered cold. What
should the CDM do? - CORRECT ANSWERS Monitor the tray turnaround time for that unit
One method to determine that food is served at the proper temperature is to: - CORRECT
ANSWERS Measure the temperature of the last food leaving the kitchen and going the longest
distance
Meals per labor hour is always: - CORRECT ANSWERS More than one
Which of the following types of service would need to be implemented in a facility adopting culture
change? - CORRECT ANSWERS Selective menu
Person-directed care is a philosophy that encourages: - CORRECT ANSWERS Choice by both
the client and the care giver
What would be an appropriate substitution if a client refused broccoli? - CORRECT
ANSWERS Sugar snap pea pods
To assure that you are ready for the CMS survey, what is your most important responsibility? -
CORRECT ANSWERS Staff needs to be aware of the regulations and their implications for your
department
What type of malnutrition is commonly seen today? - CORRECT ANSWERS Protein and calorie
malnutrition
Enteral nutrition requires: - CORRECT ANSWERS The gastrointestinal tract is functioning
