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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. Which two meats have yield grades: Beef - veal - pork or lamb?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Essential - advanced - and just-in-time
Prime - Choice - Select - and Standard
Beef and lamb

2. What is on the job training?
Voluntary
A job breakdown for every task with inaugurated rather than extensive objectives
Voluntary
Competence -ability -knowledge -skills

3. Fresh Produce grading is...
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Bran - Endosperm - and Germ
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Voluntary

4. How should a fish/shellfish arrive by Gills?
Prime - Choice - Good - and Standard
Bright red to maroon -moist -not slimy
Tenderness - juiciness - and flavor
Contains large amounts of gluten

5. Wet Aging
Competence -ability -knowledge -skills
Very low protein white flour -made from soft wheat
Essential - advanced - and just-in-time
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

6. What are the advantages of training?
A job breakdown for every task with inaugurated rather than extensive objectives
Voluntary
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Clams Mussels & Sea Scallops

7. Dry Aging
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Voluntary
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

8. What are the quality grades of lamb?
Very low protein white flour -made from soft wheat
A carefully planned set of menus that is rotated at definite time intervals
Prime - Choice - Good - and Utility
Prime - Choice - Select - and Standard

9. What are 3 characteristics of quality beef?
Tenderness - juiciness - and flavor
USDA
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Beef and lamb

10. US Grade A mark indicates
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Mandatory
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Size -color -uniformity of shape -general appearance -maturity -absence of defects

11. What is Bread?
A grain used primarily as a flour for making bread
Voluntary
USDC US Department of Commerce
High protein white flour -made from hard wheat

12. What is All-purpose wheat flour?
Several flours blended together to yield a flour with a lower protein content than bread flour
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Shiny with no brownish or yellowish discoloration -firm and elastic

13. What are the quality grades of veal?
Prime - Choice - Good - and Standard
A carefully planned set of menus that is rotated at definite time intervals
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Beef and lamb

14. 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
Competence -ability -knowledge -skills
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

15. What is Bulgur?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
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 - Good - and Utility
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

16. What are 4 Retail cuts of beef?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Bright red to maroon -moist -not slimy
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Back ribs -tenderloin steak -ground beef -chuck pot roast

17. Quality grading
Helps predict the expected eating characteristics of the cooked product
Contains no gluten
The embryo of the plant and is rich in protein - fats - and minerals
Several flours blended together to yield a flour with a lower protein content than bread flour

18. What is Germ?
The embryo of the plant and is rich in protein - fats - and minerals
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Look at their lighting - heating - and cooling -their water usage -waste disposal
High protein white flour -made from hard wheat

19. What does on the job training put an emphasis on?
USDC US Department of Commerce
Helps predict the expected eating characteristics of the cooked product
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Rib -Chuck -Round -Loin

20. The 6 categories Poultry is divided into
Shiny with no brownish or yellowish discoloration -firm and elastic
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Rib -Chuck -Round -Loin

21. What are the quality grades for poultry?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
A - B - C
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
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

22. What are some advantages of a cycle menu?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
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
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

23. What is cake?
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
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Very low protein white flour -made from soft wheat

24. Fish and Shellfish inspected by...
The embryo of the plant and is rich in protein - fats - and minerals
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
USDC US Department of Commerce

25. What is Bran?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
High protein white flour -made from hard wheat
The outer layer of papery skin that covers the grain

26. Market Forms
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Wheat flour mixed with dried extracted gluten to increase the protein content
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

27. Market size (for oysters)
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Prime - Choice - Good - and Utility
Several flours blended together to yield a flour with a lower protein content than bread flour
Essential - advanced - and just-in-time

28. What is a Cycle Menu?
A carefully planned set of menus that is rotated at definite time intervals
Voluntary
Several flours blended together to yield a flour with a lower protein content than bread flour
Voluntary

29. What is Couscous?
Mandatory
Mild flavor -small granules or pellets made from semolina flour
Essential - advanced - and just-in-time
The outer layer of papery skin that covers the grain

30. What is whole-wheat?
Contains large amounts of gluten
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

31. What 3 things are staples in food production?
Flours - Meals - and Starches
Tenderness - juiciness - and flavor
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Clams Mussels & Sea Scallops

32. What are the quality grades of beef?
Prime - Choice - Select - and Standard
Several flours blended together to yield a flour with a lower protein content than bread flour
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

33. How should a fish/shellfish arrive by odor?
Fresh -clean -sea smell -not strong or fishy
Competence -ability -knowledge -skills
US No. 1 - US No. 2 - US No. 3 - US No. 4
Beef and lamb

34. What are two examples of crustaceans?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Voluntary
Blue crab & Shrimp
Fresh -clean -sea smell -not strong or fishy

35. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Contains no gluten
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Flours - Meals - and Starches
Look at their lighting - heating - and cooling -their water usage -waste disposal

36. What is Buckwheat?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Blue crab & Shrimp
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

37. What are the quality grades of pork?
A job breakdown for every task with inaugurated rather than extensive objectives
US No. 1 - US No. 2 - US No. 3 - US No. 4
High protein white flour -made from hard wheat
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

38. What is Rye?
Tenderness - juiciness - and flavor
High protein white flour -made from hard wheat
Size -color -uniformity of shape -general appearance -maturity -absence of defects
A grain used primarily as a flour for making bread

39. What is gluten?
USDC US Department of Commerce
Wheat flour mixed with dried extracted gluten to increase the protein content
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

40. How should a fish/shellfish arrive by flesh and texture?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Shiny with no brownish or yellowish discoloration -firm and elastic
Voluntary
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

41. What is Brown Rice?
Clams Mussels & Sea Scallops
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Competence -ability -knowledge -skills

42. What are some characteristics a cycle menu must have in a school or hospital?
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
Contains no gluten
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

43. What is corn?
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
Beef and lamb
Voluntary

44. What are the different levels of knowledge and skills?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Essential - advanced - and just-in-time
USDC US Department of Commerce
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

45. Fresh Fruits and Vegetables grading by...
Mandatory
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 carefully planned set of menus that is rotated at definite time intervals
USDA

46. Fish and Shellfish inspection
A - B - C
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Clams Mussels & Sea Scallops
Voluntary

47. What is Endosperm?

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48. Certified
A carefully planned set of menus that is rotated at definite time intervals
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Voluntary
Mild flavor -small granules or pellets made from semolina flour

49. What are two examples of Mollusks?
Wheat flour mixed with dried extracted gluten to increase the protein content
Clams Mussels & Sea Scallops
US No. 1 - US No. 2 - US No. 3 - US No. 4
Clear -slightly bulged -not cloudy or sunken

50. What are 4 Wholesale cuts of beef?
Very low protein white flour -made from soft wheat
Bran - Endosperm - and Germ
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Rib -Chuck -Round -Loin