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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. What is Bulgur?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
US No. 1 - US No. 2 - US No. 3 - US No. 4
Prime - Choice - Select - and Standard
Tenderness - juiciness - and flavor

2. What are 4 Retail cuts of beef?
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
Back ribs -tenderloin steak -ground beef -chuck pot roast
Contains large amounts of gluten
High protein white flour -made from hard wheat

3. What are 3 characteristics of quality beef?
Competence -ability -knowledge -skills
Tenderness - juiciness - and flavor
Wheat flour mixed with dried extracted gluten to increase the protein content
Essential - advanced - and just-in-time

4. What is Brown Rice?
Rib -Chuck -Round -Loin
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Tenderness - juiciness - and flavor
Back ribs -tenderloin steak -ground beef -chuck pot roast

5. What is Endosperm?

6. What is Buckwheat?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
High protein white flour -made from hard wheat
Voluntary
Tenderness - juiciness - and flavor

7. What are two examples of crustaceans?
Blue crab & Shrimp
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Wheat flour mixed with dried extracted gluten to increase the protein content
Bran - Endosperm - and Germ

8. What is Buckwheat flour?
Contains no gluten
Voluntary
Beef and lamb
Size -color -uniformity of shape -general appearance -maturity -absence of defects

9. Yield grading
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
Mild flavor -small granules or pellets made from semolina flour
A job breakdown for every task with inaugurated rather than extensive objectives
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.

10. Poultry inspection for wholesomeness
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Bran - Endosperm - and Germ
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Mandatory

11. Which two meats have yield grades: Beef - veal - pork or lamb?
Contains no gluten
Beef and lamb
Shiny with no brownish or yellowish discoloration -firm and elastic
Look at their lighting - heating - and cooling -their water usage -waste disposal

12. What are the quality grades of veal?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Prime - Choice - Good - and Standard
Size -color -uniformity of shape -general appearance -maturity -absence of defects
A job breakdown for every task with inaugurated rather than extensive objectives

13. Quality grading
Prime - Choice - Select - and Standard
Back ribs -tenderloin steak -ground beef -chuck pot roast
Look at their lighting - heating - and cooling -their water usage -waste disposal
Helps predict the expected eating characteristics of the cooked product

14. Market size (for oysters)
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Bran - Endosperm - and Germ
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

15. What is Rye?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
A grain used primarily as a flour for making bread
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.
Voluntary

16. What are the quality grades of pork?
Back ribs -tenderloin steak -ground beef -chuck pot roast
US No. 1 - US No. 2 - US No. 3 - US No. 4
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

17. What are the quality grades of beef?
A grain used primarily as a flour for making bread
Rib -Chuck -Round -Loin
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Prime - Choice - Select - and Standard

18. What are the quality grades for poultry?
A - B - C
Size -color -uniformity of shape -general appearance -maturity -absence of defects
High protein white flour -made from hard wheat
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

19. What are some characteristics a cycle menu must have in a school or hospital?
Competence -ability -knowledge -skills
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Flours - Meals - and Starches

20. What is whole-wheat?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Flours - Meals - and Starches
Beef and lamb
Wheat flour mixed with dried extracted gluten to increase the protein content

21. How should a fish/shellfish arrive by Gills?
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
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Bright red to maroon -moist -not slimy

22. What is All-purpose wheat flour?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Voluntary
Contains large amounts of gluten
Several flours blended together to yield a flour with a lower protein content than bread flour

23. How should a fish/shellfish arrive by flesh and texture?
Voluntary
USDC US Department of Commerce
Shiny with no brownish or yellowish discoloration -firm and elastic
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

24. How should a fish/shellfish arrive by eyes?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Clear -slightly bulged -not cloudy or sunken
The outer layer of papery skin that covers the grain

25. Fish and Shellfish inspected by...
USDC US Department of Commerce
US No. 1 - US No. 2 - US No. 3 - US No. 4
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Blue crab & Shrimp

26. What is Couscous?
Mild flavor -small granules or pellets made from semolina flour
Bran - Endosperm - and Germ
Wheat flour mixed with dried extracted gluten to increase the protein content
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

27. What is a grain?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Shiny with no brownish or yellowish discoloration -firm and elastic
Prime - Choice - Good - and Utility
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

28. Market Forms
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Very low protein white flour -made from soft wheat
Bright red to maroon -moist -not slimy
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

29. What are 4 Wholesale cuts of beef?
Prime - Choice - Select - and Standard
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
Rib -Chuck -Round -Loin

30. Fresh Fruits and Vegetables graded according to...
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Size -color -uniformity of shape -general appearance -maturity -absence of defects
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
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

31. 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
Prime - Choice - Select - and Standard
Wheat flour mixed with dried extracted gluten to increase the protein content
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

32. What does on the job training put an emphasis on?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Prime - Choice - Good - and Standard
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

33. How should a fish/shellfish arrive by odor?
Prime - Choice - Good - and Standard
Several flours blended together to yield a flour with a lower protein content than bread flour
Fresh -clean -sea smell -not strong or fishy
Mandatory

34. What is on the job training?
Essential - advanced - and just-in-time
Back ribs -tenderloin steak -ground beef -chuck pot roast
A job breakdown for every task with inaugurated rather than extensive objectives
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

35. What is Bread?
The outer layer of papery skin that covers the grain
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
High protein white flour -made from hard wheat
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

36. Fresh Fruits and Vegetables grading by...
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
USDA
Flours - Meals - and Starches
Bran - Endosperm - and Germ

37. Wet Aging
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
A carefully planned set of menus that is rotated at definite time intervals
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Competence -ability -knowledge -skills

38. Fresh Produce grading is...
Voluntary
Clear -slightly bulged -not cloudy or sunken
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The outer layer of papery skin that covers the grain

39. Poultry grading for quality
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
Wheat flour mixed with dried extracted gluten to increase the protein content
Voluntary
Very low protein white flour -made from soft wheat

40. What is a Cycle Menu?
USDA
A carefully planned set of menus that is rotated at definite time intervals
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.
Clear -slightly bulged -not cloudy or sunken

41. What is Bran?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Look at their lighting - heating - and cooling -their water usage -waste disposal
The outer layer of papery skin that covers the grain
A carefully planned set of menus that is rotated at definite time intervals

42. What are the quality grades of lamb?
A carefully planned set of menus that is rotated at definite time intervals
Mild flavor -small granules or pellets made from semolina flour
Prime - Choice - Good - and Utility
Fresh -clean -sea smell -not strong or fishy

43. What is cake?
Very low protein white flour -made from soft wheat
Blue crab & Shrimp
The outer layer of papery skin that covers the grain
Size -color -uniformity of shape -general appearance -maturity -absence of defects

44. What is Germ?
The embryo of the plant and is rich in protein - fats - and minerals
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
High protein white flour -made from hard wheat
Tenderness - juiciness - and flavor

45. Fish and Shellfish inspection
Wheat flour mixed with dried extracted gluten to increase the protein content
Rib -Chuck -Round -Loin
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Voluntary

46. What characteristics does a job require?
Contains no gluten
Prime - Choice - Select - and Standard
Bran - Endosperm - and Germ
Competence -ability -knowledge -skills

47. Dry Aging
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Shiny with no brownish or yellowish discoloration -firm and elastic
Beef and lamb
Back ribs -tenderloin steak -ground beef -chuck pot roast

48. What are the different levels of knowledge and skills?
A carefully planned set of menus that is rotated at definite time intervals
Essential - advanced - and just-in-time
US No. 1 - US No. 2 - US No. 3 - US No. 4
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

49. The 6 categories Poultry is divided into
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

50. What two ways should Fish and Shellfish arrive?
A carefully planned set of menus that is rotated at definite time intervals
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Voluntary
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground