CDM Equipment and Facility Management 4

Question 1

A dietary manager is comparing two dish machines. Which purchasing method best accounts for energy, water, chemical, and repair costs over the machine's useful life?

Accepted Answer

Life-cycle cost analysis

Answer

Life-cycle costing adds purchase price plus operating, maintenance, and disposal costs over the equipment's lifespan.

Question 2

During a kitchen grease fire, which type of portable fire extinguisher is designed specifically for cooking oils and fats?

Accepted Answer

Class K

Answer

Class K extinguishers use a wet chemical agent that saponifies cooking oils and fats.

Question 3

According to the FDA Food Code, what is the minimum air gap required between a water supply outlet and the flood rim of a sink?

Accepted Answer

At least 1 inch, or twice the supply pipe diameter

Answer

An air gap must be at least twice the inside diameter of the supply inlet and never less than 1 inch to prevent backflow.

Question 4

A cook notices the walk-in cooler's door gasket is torn. What is the primary concern if it is not replaced promptly?

Accepted Answer

Loss of cold air, higher energy use, and unsafe food temperatures

Answer

Damaged gaskets let warm air enter, forcing the unit to work harder and risking temperatures above 41°F.

Question 5

Before a technician repairs an electric meat slicer's motor, which safety procedure ensures the equipment cannot be accidentally energized?

Accepted Answer

Lockout/tagout

Answer

OSHA lockout/tagout isolates energy sources and tags them so equipment cannot be restarted during servicing.

Certified Dietary Manager Test Practice Test

Certified Dietary Manager Test Practice Test

CDM Equipment and Facility Management 4