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CDM Test Questions With 100% Verified Answers

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  • Course
  • Certified Dietary Manager
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  • Certified Dietary Manager

CDM Test Questions With 100% Verified Answers On what products would you specify Grade A or AA when ordering? - answerGrading 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...

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  • October 16, 2024
  • 69
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Certified Dietary Manager
  • Certified Dietary Manager
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©SIRJOEL EXAM SOLUTIONS
11/3/2024 10:54 PM



CDM Test Questions With 100% Verified
Answers


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

, ©SIRJOEL EXAM SOLUTIONS
11/3/2024 10:54 PM


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.

, ©SIRJOEL EXAM SOLUTIONS
11/3/2024 10:54 PM


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.

, ©SIRJOEL EXAM SOLUTIONS
11/3/2024 10:54 PM


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.

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