CDM Credentialing Final Exam (Real Exam with Answers) 2023

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.