CDM TEST QUESTIONS AND
ANSWERS
What is a production schedule? - Answer-A tool/document that outlines what to
produce, how much to produce, and who is responsible.
What are some of the CMS regulations regarding meal service - Answer-CMS
regulations for meal service include: frequency of meals; Meal substitution; Liquids at
mealtimes.
What safe work practices can the CDM implement to avoid repetitive motion injuries? -
Answer-Rotate workers through jobs with repetitive tasks; use mechanical aids for
chopping, dicing, or mixing foods or purchase pre-cut vegetables and fruits; select
ergonomically designed tools.
How should previously cooked foods be reheated? - Answer-Foods that were prepared,
cooked, and cooled in the foodservice operation must be reheated to 165 degrees F for
15 seconds within two hours.
What should the specification for stainless steel worktable include? - Answer-
Specification for a worktable should include construction and design characteristics
such as stainless steel gauge and the type of finish such as polished.
What is the best way to manage the purchasing process to stay within budget? -
Answer-Use a monthly spend down tracker process.
When computing the cost of food made from scratch, it is most important to: - Answer-
Factor in labor and benefits.
The CDM finds the price for a hamburger is consistently registering at the lower price
during all shifts. What should the CDM do? - Answer-Investigate to see if the pricing is
current in the system.
What is the first step when scheduling an external catering request? - Answer-Confirm
date, time, and location of the event.
To assure a food cost record is accurate, the CDM must: - Answer-Have standardized
recipes that are prepared and portioned accurately
A balance sheet shows: - Answer-Assets and liabilities for specific period of time.
,The operating statement shows sales in the cafeteria are down. What should the CDM
do first? - Answer-Review the sales records to see which items are performing well.
What could cause a client to have gastrointestinal bleeding - Answer-Ibuprofen
On what products would you specify Grade A or AA when ordering? - Answer-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 - Answer-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.? - Answer-The big eight
1. Peanuts and tree nuts
2. Fish & Shellfish
3. Milk & Eggs
4. Wheat & Soy
What is the daily protein allowance? - Answer-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? - Answer-1. Cooking to long
2. Cooking at too high a temperature.
3. Adding baking soda during cooking.
Endpoint Temperature - Answer-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? - Answer-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? - Answer-
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.
,When a client writes in a food on a selective menu, How is this handled? - Answer-If the
facility has a policy on write-in requests should be honored first. Write-ins requests
should be honored as practical and can be controlled by providing a standardized list of
write-in options.
What corrective action, according to HACCP, Should be taken when a critical limit has
not been met? - Answer-A critical limit is an endpoint temperature along with time for
cooking. If roast beef, as an example, was to be cooked to 145 degrees F for 15
seconds and the thermometer registers 135 degrees F, the corrective action would be
to return the beef to the oven to cook until the desired endpoint temperature and time
are reached.
What information is needed to forecast for an upcoming menu - Answer-The manager
would use both historical data, such as census an tally figures from the last time the
menu was offered, as we;; as the current census.
What is the primary objective of a care conference? - Answer-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. - Answer-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? - Answer-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? - Answer-
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? - Answer-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)? - Answer-
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? - Answer-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? - Answer-
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? - Answer-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? - Answer-A
#10 can holds approximately 12-13 cups or 25 four oz. Portions.
What would an F-tag identify? - Answer-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 - Answer-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? - Answer-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? - Answer-Use food models or pictures of actual
sizes of food to teach portion control.
ANSWERS
What is a production schedule? - Answer-A tool/document that outlines what to
produce, how much to produce, and who is responsible.
What are some of the CMS regulations regarding meal service - Answer-CMS
regulations for meal service include: frequency of meals; Meal substitution; Liquids at
mealtimes.
What safe work practices can the CDM implement to avoid repetitive motion injuries? -
Answer-Rotate workers through jobs with repetitive tasks; use mechanical aids for
chopping, dicing, or mixing foods or purchase pre-cut vegetables and fruits; select
ergonomically designed tools.
How should previously cooked foods be reheated? - Answer-Foods that were prepared,
cooked, and cooled in the foodservice operation must be reheated to 165 degrees F for
15 seconds within two hours.
What should the specification for stainless steel worktable include? - Answer-
Specification for a worktable should include construction and design characteristics
such as stainless steel gauge and the type of finish such as polished.
What is the best way to manage the purchasing process to stay within budget? -
Answer-Use a monthly spend down tracker process.
When computing the cost of food made from scratch, it is most important to: - Answer-
Factor in labor and benefits.
The CDM finds the price for a hamburger is consistently registering at the lower price
during all shifts. What should the CDM do? - Answer-Investigate to see if the pricing is
current in the system.
What is the first step when scheduling an external catering request? - Answer-Confirm
date, time, and location of the event.
To assure a food cost record is accurate, the CDM must: - Answer-Have standardized
recipes that are prepared and portioned accurately
A balance sheet shows: - Answer-Assets and liabilities for specific period of time.
,The operating statement shows sales in the cafeteria are down. What should the CDM
do first? - Answer-Review the sales records to see which items are performing well.
What could cause a client to have gastrointestinal bleeding - Answer-Ibuprofen
On what products would you specify Grade A or AA when ordering? - Answer-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 - Answer-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.? - Answer-The big eight
1. Peanuts and tree nuts
2. Fish & Shellfish
3. Milk & Eggs
4. Wheat & Soy
What is the daily protein allowance? - Answer-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? - Answer-1. Cooking to long
2. Cooking at too high a temperature.
3. Adding baking soda during cooking.
Endpoint Temperature - Answer-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? - Answer-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? - Answer-
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.
,When a client writes in a food on a selective menu, How is this handled? - Answer-If the
facility has a policy on write-in requests should be honored first. Write-ins requests
should be honored as practical and can be controlled by providing a standardized list of
write-in options.
What corrective action, according to HACCP, Should be taken when a critical limit has
not been met? - Answer-A critical limit is an endpoint temperature along with time for
cooking. If roast beef, as an example, was to be cooked to 145 degrees F for 15
seconds and the thermometer registers 135 degrees F, the corrective action would be
to return the beef to the oven to cook until the desired endpoint temperature and time
are reached.
What information is needed to forecast for an upcoming menu - Answer-The manager
would use both historical data, such as census an tally figures from the last time the
menu was offered, as we;; as the current census.
What is the primary objective of a care conference? - Answer-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. - Answer-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? - Answer-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? - Answer-
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? - Answer-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)? - Answer-
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? - Answer-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? - Answer-
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? - Answer-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? - Answer-A
#10 can holds approximately 12-13 cups or 25 four oz. Portions.
What would an F-tag identify? - Answer-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 - Answer-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? - Answer-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? - Answer-Use food models or pictures of actual
sizes of food to teach portion control.
