CDM Credentialing Final Exam (Real Exam with Answers) 2023
CDM Credentialing Final Exam (Real
Exam with Answers)
1. On what products would you specify Grade A or AA when
ordering?: Both eggs and butter are graded and specifying at least
Grade A or AA would be the best quality for most foodservice
operations.
2. Endpoint temperature: Endpoint temperature is the temperature
a food reaches at the end of cooking
ex.: cooking ground beef to 155 degrees for 15 seconds
3. What does HIPAA protect?: HIPAA (Health Insurance Portability
and Accountability Act) 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, diagnoses, and their
medical records.
4. What is the primary objective of a care conference?: to
develop, with the Interdisciplinary Team and the client, a plan of
care that addresses the multifaceted needs of the client.
5. What foods are known to promote tooth decay?: foods that are
high in simple sugars such as sugared cereals, dried fruits, juices
and soda.
6. What does the abbreviation "Na" stand for?: Na is the
abbreviation for sodium.
7. If there were 17,650 meals served this month and the total
labor hours were 1,590, what are the meals per labor hour?: to
calculate: divide the total meals served / total labor hours
17,650 / 1,590 = 11.1 meals per labor hour
8. What is a sneeze guard?: a shield used on a self-service food
bars, salad bars, and display cases
9. What would be the cost per person for a catered event where
the total costs are $885 and 65 people will be attending?: to
calculate: divide the total costs / number of clients
$885 / 65 = $13.62 round up to $13.75 per person
10. What is the purpose of a performance review?: -ensures that
the supervisor and employee communicate needs and the
supervisor provides feedback
-identifies need for improvement and growth
-may serve as a formal basis for wage increases
11. How many total calories would be in a food product with 12
grams of carbs, 3 grams of fat, 2 grams of protein?: - Carbs: 12
x 4 = 48
-Fat 3 x9 = 27
-Protein 2 x4 = 8 Total = 83
12. what federal law protects the privacy of healthcare clients?:
HIPAA - Health Insurance Portability and Accountability Act
13. Identify the current government food guidance system used in
the United States: -MyPlate
-Dietary Guidelines for Americans
14. Assistive Devices: devices that will assist clients in eating
15. what are the most common food allergies in the U.S.?: 1.
Peanuts
2. Tree Nuts
3. Shellfish
4. Fish
5. Egg
6. Milk
7. Soy
8. Wheat
16. What is the daily protein allowance?: 0.8 grams/kg of body
weight ex. 156 - 70.90 kg x 0.8 = 56.73 or 57 grams of protein
17. what cooking procedures destroy vitamins?: 1. cooking for too
long
2. cooking at too high a temperature
3. adding baking soda during cooking
18. what kind of eggs have been recommended for use by
USDA and FDA?: Pasteurized eggs (heats eggs in the shell and
destroys bacteria and salmonella contamination)
19. what two treatments must be present in a dairy product
that doesn't require refrigeration?: -UHT - ultra-high
temperature pasteurization -Aseptic (sterile)
20. what would be included in a product standard for cooked
pasta?: pasta should hold its shape and not be too soft or mushy
21. what tool is used for tracking amounts of food served and
leftovers?: Tally sheet
22. what is the purpose of a food requisition?: -used to sign
food out of storage areas
-serves as a record for what is taken out of storage and is useful
in cost control and inventory management
23. How would you convert 8 oz into mL or cubic
centimeters?: 1 oz = 30mL 8 x 30 = 240mL
24. what is a standardized recipe and why is it used?: -a
recipe that contains detailed specifications and has been adapted
and tested in your own operation. -it helps all staff to maintain a
consistent quality product regardless of who is cooking.
25. what are the approved methods of thawing large pieces
of frozen meats?: a. under refrigeration at 41 degrees or less
b. completely submerged under running water where the water
temperature is 70 degrees or less
26. how many 1/2 cup servings would you expect from a #10
can of applesauce?: a #10 can hold approximately 12-13 cups or
25 four oz. portions
27. what would an f-tag identify?: identifies the number of a
CMS guideline for long-term care (nutritional status, sanitation,
infection control, etc.)
28. given the following menu, what foods might need to be
changed for a low-sodium diet?
-pepperoni pizza, green beans, applesauce milk: -pizza is high
in sodium bc of cheese and pepperoni. replace with unprocessed
meat such as roast beef or chicken.
-green beans if canned can be high in sodium. use frozen or fresh
green beans 29. what safeguards should be in place in food
service to prevent contamination of potable water?: -an
approved back flow prevention device should be installed
30. when conducting a nutrition education session for a
modified diet, what is the best method for teaching portion
control?: use food, food models, or pictures of actual sizes of food
to teach portion control
31. what is the CMS regulation for time between evening meal
and breakfast?: cannot exceed 14 hours or 16 hours if nourishing
snack is offered at bedtime.
32. what is the first priority to consider when wanting to
replace a piece of equipment?: -determine the need for the
equipment
33. the CDM has just been informed that a client on a
mechanical soft diet has misplaced his dentures. what should
the CDM do?: consult/alert speech, occupational therapy or
nursing staff according to facility policy
34. when is the best time to involve employees in changes in
the foodservice department?: as soon as the CDM knows about
the changes
35. several clients who ate lunch and dinner at the hospital
cafeteria are complaining of flu-like symptoms and are
suggesting it could be food poisoning. what is the first step
the CDM should take?: follow the facility crisis or food borne
illness plan
36. the "right-to-know" law is the same as what regulation?:
Hazard Communication Standard which ensures that all employers
receive information to inform employees about chemicals they work
with.