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Introduction To Foodservice

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. How should a fish/shellfish arrive by odor?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Fresh -clean -sea smell -not strong or fishy
US No. 1 - US No. 2 - US No. 3 - US No. 4
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

2. What are two examples of crustaceans?
Shiny with no brownish or yellowish discoloration -firm and elastic
Helps predict the expected eating characteristics of the cooked product
Blue crab & Shrimp
A - B - C

3. What are the 3 parts of grain?
The outer layer of papery skin that covers the grain
Shiny with no brownish or yellowish discoloration -firm and elastic
Voluntary
Bran - Endosperm - and Germ

4. Market size (for oysters)
A - B - C
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
USDC US Department of Commerce
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

5. What is Buckwheat flour?
USDC US Department of Commerce
US No. 1 - US No. 2 - US No. 3 - US No. 4
Contains no gluten
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

6. What is Germ?
High protein white flour -made from hard wheat
Rib -Chuck -Round -Loin
alot of free time after initial planning is done - can review and revise menu - repetition allowing easy standardizing preparation procedures and efficient use of equipment -forecasting and purchasing are simplified -workloads balanced and distribut
The embryo of the plant and is rich in protein - fats - and minerals

7. What is Buckwheat?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
The embryo of the plant and is rich in protein - fats - and minerals
Shiny with no brownish or yellowish discoloration -firm and elastic
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

8. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Mild flavor -small granules or pellets made from semolina flour
Prime - Choice - Good - and Standard
Look at their lighting - heating - and cooling -their water usage -waste disposal
Blue crab & Shrimp

9. What are 4 Wholesale cuts of beef?
USDC US Department of Commerce
Look at their lighting - heating - and cooling -their water usage -waste disposal
Rib -Chuck -Round -Loin
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

10. Poultry inspection for wholesomeness
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Look at their lighting - heating - and cooling -their water usage -waste disposal
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Mandatory

11. What are the quality grades of beef?
Prime - Choice - Good - and Utility
Prime - Choice - Select - and Standard
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Rib -Chuck -Round -Loin

12. Dry Aging
Is a system used for some meats that estimates the percentage of boneless and closely trimmed foodservice cuts that can be obtained from a carcass.
alot of free time after initial planning is done - can review and revise menu - repetition allowing easy standardizing preparation procedures and efficient use of equipment -forecasting and purchasing are simplified -workloads balanced and distribut
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
USDA

13. What are the quality grades of veal?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Several flours blended together to yield a flour with a lower protein content than bread flour
Prime - Choice - Good - and Standard
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

14. Yield grading
Prime - Choice - Good - and Utility
Is a system used for some meats that estimates the percentage of boneless and closely trimmed foodservice cuts that can be obtained from a carcass.
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

15. What is Rye?
A grain used primarily as a flour for making bread
Look at their lighting - heating - and cooling -their water usage -waste disposal
Prime - Choice - Select - and Standard
Contains large amounts of gluten

16. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
A carefully planned set of menus that is rotated at definite time intervals
Look at their lighting - heating - and cooling -their water usage -waste disposal

17. How should a fish/shellfish arrive by flesh and texture?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Shiny with no brownish or yellowish discoloration -firm and elastic
Voluntary
Is a system used for some meats that estimates the percentage of boneless and closely trimmed foodservice cuts that can be obtained from a carcass.

18. The 6 categories Poultry is divided into
Essential - advanced - and just-in-time
Look at their lighting - heating - and cooling -their water usage -waste disposal
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

19. What is Bran?
Bright red to maroon -moist -not slimy
The outer layer of papery skin that covers the grain
A carefully planned set of menus that is rotated at definite time intervals
Size -color -uniformity of shape -general appearance -maturity -absence of defects

20. Fresh Fruits and Vegetables graded according to...
Voluntary
Mandatory
Contains no gluten
Size -color -uniformity of shape -general appearance -maturity -absence of defects

21. Fish and Shellfish inspected by...
A job breakdown for every task with inaugurated rather than extensive objectives
USDC US Department of Commerce
Mild flavor -small granules or pellets made from semolina flour
Flours - Meals - and Starches

22. Certified
Voluntary
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Fresh -clean -sea smell -not strong or fishy
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

23. Fresh Fruits and Vegetables grading by...
USDA
Bran - Endosperm - and Germ
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Beef and lamb

24. How should a fish/shellfish arrive by fins - scales - and skin?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Mandatory
Look at their lighting - heating - and cooling -their water usage -waste disposal
Flours - Meals - and Starches

25. What are the quality grades of lamb?
Fresh -clean -sea smell -not strong or fishy
Clams Mussels & Sea Scallops
Prime - Choice - Good - and Utility
Wheat flour mixed with dried extracted gluten to increase the protein content

26. What is All-purpose wheat flour?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Voluntary
Several flours blended together to yield a flour with a lower protein content than bread flour
USDC US Department of Commerce

27. What is Bread?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
High protein white flour -made from hard wheat
Prime - Choice - Good - and Standard

28. What is gluten?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Wheat flour mixed with dried extracted gluten to increase the protein content
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

29. Which two meats have yield grades: Beef - veal - pork or lamb?
Beef and lamb
A carefully planned set of menus that is rotated at definite time intervals
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Mild flavor -small granules or pellets made from semolina flour

30. How should a fish/shellfish arrive by movement?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Back ribs -tenderloin steak -ground beef -chuck pot roast
Contains no gluten
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

31. Wet Aging
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Several flours blended together to yield a flour with a lower protein content than bread flour
Competence -ability -knowledge -skills

32. What is whole-wheat?
USDC US Department of Commerce
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

33. Poultry grading for quality
Prime - Choice - Good - and Utility
The outer layer of papery skin that covers the grain
Voluntary
Very low protein white flour -made from soft wheat

34. What is corn?
Voluntary
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Rib -Chuck -Round -Loin
Helps predict the expected eating characteristics of the cooked product

35. Fresh Produce quality grades are
Tenderness - juiciness - and flavor
Rib -Chuck -Round -Loin
A grain used primarily as a flour for making bread
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

36. What are some characteristics a cycle menu must have in a school or hospital?
Prime - Choice - Select - and Standard
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
A carefully planned set of menus that is rotated at definite time intervals
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

37. Quality grading
Essential - advanced - and just-in-time
Contains large amounts of gluten
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Helps predict the expected eating characteristics of the cooked product

38. What are the quality grades for poultry?
Look at their lighting - heating - and cooling -their water usage -waste disposal
Prime - Choice - Select - and Standard
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
A - B - C

39. How should a fish/shellfish arrive by Gills?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
A carefully planned set of menus that is rotated at definite time intervals
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Bright red to maroon -moist -not slimy

40. What are the quality grades of pork?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Tenderness - juiciness - and flavor
Is a system used for some meats that estimates the percentage of boneless and closely trimmed foodservice cuts that can be obtained from a carcass.
US No. 1 - US No. 2 - US No. 3 - US No. 4

41. What does on the job training put an emphasis on?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Flours - Meals - and Starches

42. What are the advantages of training?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Bran - Endosperm - and Germ
Blue crab & Shrimp
Shiny with no brownish or yellowish discoloration -firm and elastic

43. What is wheat?
The embryo of the plant and is rich in protein - fats - and minerals
Bright red to maroon -moist -not slimy
Prime - Choice - Good - and Standard
Contains large amounts of gluten

44. What is on the job training?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
A job breakdown for every task with inaugurated rather than extensive objectives

45. What is Couscous?
Prime - Choice - Good - and Utility
Voluntary
Mild flavor -small granules or pellets made from semolina flour
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

46. What two ways should Fish and Shellfish arrive?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Mild flavor -small granules or pellets made from semolina flour
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

47. Fresh Produce grading is...
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
The outer layer of papery skin that covers the grain
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Voluntary

48. What are two examples of Mollusks?
Flours - Meals - and Starches
High protein white flour -made from hard wheat
Clams Mussels & Sea Scallops
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

49. What is a Cycle Menu?
Competence -ability -knowledge -skills
Voluntary
A carefully planned set of menus that is rotated at definite time intervals
Back ribs -tenderloin steak -ground beef -chuck pot roast

50. What characteristics does a job require?
Look at their lighting - heating - and cooling -their water usage -waste disposal
Essential - advanced - and just-in-time
Competence -ability -knowledge -skills
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like