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Introduction To Foodservice

Instructions:

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. US Grade A mark indicates
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Prime - Choice - Good - and Standard
Wheat flour mixed with dried extracted gluten to increase the protein content

2. What are 3 characteristics of quality beef?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
USDA
Voluntary
Tenderness - juiciness - and flavor

3. What are the advantages of training?
Blue crab & Shrimp
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Voluntary

4. Fresh Produce quality grades are
A grain used primarily as a flour for making bread
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
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.

5. What is a grain?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Mild flavor -small granules or pellets made from semolina flour

6. What is cake?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Prime - Choice - Select - and Standard
Wheat flour mixed with dried extracted gluten to increase the protein content
Very low protein white flour -made from soft wheat

7. What is Buckwheat flour?
A grain used primarily as a flour for making bread
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Contains no gluten

8. How should a fish/shellfish arrive by flesh and texture?
Mandatory
Shiny with no brownish or yellowish discoloration -firm and elastic
Prime - Choice - Select - and Standard
Several flours blended together to yield a flour with a lower protein content than bread flour

9. What is Germ?
A carefully planned set of menus that is rotated at definite time intervals
Contains large amounts of gluten
Fresh -clean -sea smell -not strong or fishy
The embryo of the plant and is rich in protein - fats - and minerals

10. What is on the job training?
A job breakdown for every task with inaugurated rather than extensive objectives
Blue crab & Shrimp
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Very low protein white flour -made from soft wheat

11. What are the quality grades for poultry?
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
A - B - C
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

12. What is Endosperm?

13. What 3 things are staples in food production?
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
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Flours - Meals - and Starches

14. What are two examples of Mollusks?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Clams Mussels & Sea Scallops
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Voluntary

15. How should a fish/shellfish arrive by odor?
Very low protein white flour -made from soft wheat
Fresh -clean -sea smell -not strong or fishy
Tenderness - juiciness - and flavor
Several flours blended together to yield a flour with a lower protein content than bread flour

16. Fresh Fruits and Vegetables graded according to...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Prime - Choice - Good - and Utility
USDA
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

17. What is Bulgur?
Tenderness - juiciness - and flavor
Contains no gluten
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

18. What is a Cycle Menu?
A carefully planned set of menus that is rotated at definite time intervals
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Mild flavor -small granules or pellets made from semolina flour

19. Fresh Fruits and Vegetables grading by...
Tenderness - juiciness - and flavor
USDA
Blue crab & Shrimp
Prime - Choice - Select - and Standard

20. What are the quality grades of beef?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Prime - Choice - Select - and Standard
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Voluntary

21. What is Bran?
Competence -ability -knowledge -skills
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
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

22. What two ways should Fish and Shellfish arrive?
Bright red to maroon -moist -not slimy
Prime - Choice - Good - and Standard
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Wheat flour mixed with dried extracted gluten to increase the protein content

23. How should a fish/shellfish arrive by eyes?
Clear -slightly bulged -not cloudy or sunken
Bran - Endosperm - and Germ
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
The embryo of the plant and is rich in protein - fats - and minerals

24. What are the quality grades of lamb?
A carefully planned set of menus that is rotated at definite time intervals
High protein white flour -made from hard wheat
Prime - Choice - Good - and Utility
Tenderness - juiciness - and flavor

25. What are two examples of crustaceans?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
A - B - C
Blue crab & Shrimp
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

26. Poultry inspection for wholesomeness
Mandatory
Beef and lamb
Blue crab & Shrimp
Rib -Chuck -Round -Loin

27. How should a fish/shellfish arrive by movement?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Competence -ability -knowledge -skills
Flours - Meals - and Starches

28. How should a fish/shellfish arrive by fins - scales - and skin?
Fresh -clean -sea smell -not strong or fishy
USDA
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Clams Mussels & Sea Scallops

29. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Prime - Choice - Good - and Utility
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

30. Fish and Shellfish inspection
Competence -ability -knowledge -skills
Flours - Meals - and Starches
Fresh -clean -sea smell -not strong or fishy
Voluntary

31. Which two meats have yield grades: Beef - veal - pork or lamb?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Contains no gluten
Prime - Choice - Select - and Standard
Beef and lamb

32. Market size (for oysters)
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
A - B - C
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Contains no gluten

33. What is corn?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Back ribs -tenderloin steak -ground beef -chuck pot roast
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

34. Poultry grading for quality
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Voluntary
Fresh -clean -sea smell -not strong or fishy
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

35. What is Rye?
A carefully planned set of menus that is rotated at definite time intervals
A grain used primarily as a flour for making bread
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Shiny with no brownish or yellowish discoloration -firm and elastic

36. Market Forms
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
The embryo of the plant and is rich in protein - fats - and minerals
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

37. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Look at their lighting - heating - and cooling -their water usage -waste disposal
Tenderness - juiciness - and flavor
Prime - Choice - Select - and Standard
Rib -Chuck -Round -Loin

38. What is Buckwheat?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
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
Beef and lamb

39. The 6 categories Poultry is divided into
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.
Tenderness - juiciness - and flavor
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

40. What is Bread?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
A carefully planned set of menus that is rotated at definite time intervals
High protein white flour -made from hard wheat
A grain used primarily as a flour for making bread

41. What are 4 Wholesale cuts of beef?
Rib -Chuck -Round -Loin
High protein white flour -made from hard wheat
Shiny with no brownish or yellowish discoloration -firm and elastic
Fresh -clean -sea smell -not strong or fishy

42. What is All-purpose wheat flour?
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
Prime - Choice - Good - and Standard
Several flours blended together to yield a flour with a lower protein content than bread flour
Contains no gluten

43. What are some characteristics a cycle menu must have in a school or hospital?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
A job breakdown for every task with inaugurated rather than extensive objectives
US No. 1 - US No. 2 - US No. 3 - US No. 4
Beef and lamb

44. Certified
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.
Bran - Endosperm - and Germ
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Contains no gluten

45. What is Couscous?
Flours - Meals - and Starches
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
Mild flavor -small granules or pellets made from semolina flour

46. What are some advantages of a cycle menu?
Prime - Choice - Good - and Utility
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
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
Flours - Meals - and Starches

47. What are the different levels of knowledge and skills?
Essential - advanced - and just-in-time
A - B - C
Bran - Endosperm - and Germ
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

48. What are the 3 parts of grain?
Bran - Endosperm - and Germ
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Mandatory
High protein white flour -made from hard wheat

49. Wet Aging
Voluntary
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
A carefully planned set of menus that is rotated at definite time intervals
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

50. How should a fish/shellfish arrive by Gills?
Clear -slightly bulged -not cloudy or sunken
High protein white flour -made from hard wheat
Prime - Choice - Good - and Utility
Bright red to maroon -moist -not slimy