Test your basic knowledge |

Introduction To Foodservice

Subject : hospitality
  • Answer 50 questions in 15 minutes.
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  • 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 are the quality grades of pork?

2. What is a Cycle Menu?

3. What are the different levels of knowledge and skills?

4. Quality grading

5. What is Buckwheat?

6. What are the 3 parts of grain?

7. How should a fish/shellfish arrive by Gills?

8. What is wheat?

9. Poultry grading for quality

10. What is Bran?

11. What is Germ?

12. What are the quality grades of lamb?

13. Fresh Fruits and Vegetables graded according to...

14. What are two examples of crustaceans?

15. Fresh Produce quality grades are

16. What is Couscous?

17. What is Brown Rice?

18. What is on the job training?

19. What are two examples of Mollusks?

20. What is gluten?

21. What 3 things are staples in food production?

22. Market Forms

23. What does on the job training put an emphasis on?

24. What is Bulgur?

25. Fresh Produce grading is...

26. US Grade A mark indicates

27. How should a fish/shellfish arrive by flesh and texture?

28. Dry Aging

29. Fish and Shellfish inspected by...

30. Certified

31. What is a grain?

32. What is Bread?

33. Yield grading

34. How should a fish/shellfish arrive by odor?

35. What is Endosperm?

36. What are 3 characteristics of quality beef?

37. What is cake?

38. Market size (for oysters)

39. What are the quality grades of beef?

40. What is Rye?

41. What characteristics does a job require?

42. How should a fish/shellfish arrive by movement?

43. What are 4 Retail cuts of beef?

44. What is Buckwheat flour?

45. What is corn?

46. Fresh Fruits and Vegetables grading by...

47. How should a fish/shellfish arrive by eyes?

48. What are some characteristics a cycle menu must have in a school or hospital?

49. What are some advantages of a cycle menu?

50. Poultry inspection for wholesomeness