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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. What characteristics does a job require?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
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
Competence -ability -knowledge -skills

2. What is corn?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
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
Several flours blended together to yield a flour with a lower protein content than bread flour

3. Fish and Shellfish inspected by...
USDC US Department of Commerce
A grain used primarily as a flour for making bread
Wheat flour mixed with dried extracted gluten to increase the protein content
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

4. What are two examples of crustaceans?
Blue crab & Shrimp
Beef and lamb
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
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 whole-wheat?
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
Essential - advanced - and just-in-time
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

6. What is Brown Rice?
Voluntary
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Fresh -clean -sea smell -not strong or fishy
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

7. What are 3 characteristics of quality beef?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Tenderness - juiciness - and flavor
Voluntary
Very low protein white flour -made from soft wheat

8. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
High protein white flour -made from hard wheat
Bran - Endosperm - and Germ
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

9. What are some advantages of a cycle menu?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
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
USDA

10. What are 4 Wholesale cuts of beef?
Rib -Chuck -Round -Loin
Competence -ability -knowledge -skills
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 - Select - and Standard

11. Fresh Fruits and Vegetables graded according to...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Prime - Choice - Good - and Standard
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

12. Fresh Produce grading is...
Rib -Chuck -Round -Loin
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Voluntary

13. What is cake?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
The embryo of the plant and is rich in protein - fats - and minerals
Very low protein white flour -made from soft wheat

14. Which two meats have yield grades: Beef - veal - pork or lamb?
Beef and lamb
Contains no gluten
Bright red to maroon -moist -not slimy
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

15. Wet Aging
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
US No. 1 - US No. 2 - US No. 3 - US No. 4
Wheat flour mixed with dried extracted gluten to increase the protein content

16. What is a grain?
Shiny with no brownish or yellowish discoloration -firm and elastic
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
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

17. Market size (for oysters)
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
A grain used primarily as a flour for making bread
The outer layer of papery skin that covers the grain

18. What is Rye?
A grain used primarily as a flour for making bread
Voluntary
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The outer layer of papery skin that covers the grain

19. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
High protein white flour -made from hard wheat
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Look at their lighting - heating - and cooling -their water usage -waste disposal

20. What is wheat?
Clams Mussels & Sea Scallops
Bran - Endosperm - and Germ
Helps predict the expected eating characteristics of the cooked product
Contains large amounts of gluten

21. What is Bread?
Fresh -clean -sea smell -not strong or fishy
The outer layer of papery skin that covers the grain
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
High protein white flour -made from hard wheat

22. What is gluten?
Fresh -clean -sea smell -not strong or fishy
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
Wheat flour mixed with dried extracted gluten to increase the protein content

23. Poultry inspection for wholesomeness
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Mandatory
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
The embryo of the plant and is rich in protein - fats - and minerals

24. 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
Mild flavor -small granules or pellets made from semolina flour
US No. 1 - US No. 2 - US No. 3 - US No. 4
Bran - Endosperm - and Germ

25. Quality grading
Several flours blended together to yield a flour with a lower protein content than bread flour
Clear -slightly bulged -not cloudy or sunken
Helps predict the expected eating characteristics of the cooked product
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

26. How should a fish/shellfish arrive by movement?
Wheat flour mixed with dried extracted gluten to increase the protein content
The embryo of the plant and is rich in protein - fats - and minerals
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

27. How should a fish/shellfish arrive by eyes?
Clear -slightly bulged -not cloudy or sunken
Look at their lighting - heating - and cooling -their water usage -waste disposal
Contains large amounts of gluten
Several flours blended together to yield a flour with a lower protein content than bread flour

28. Fresh Produce quality grades are
Prime - Choice - Good - and Standard
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
High protein white flour -made from hard wheat

29. What is Buckwheat flour?
Beef and lamb
High protein white flour -made from hard wheat
Contains no gluten
Prime - Choice - Good - and Standard

30. What is Endosperm?

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31. What are the quality grades of veal?
Fresh -clean -sea smell -not strong or fishy
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Prime - Choice - Good - and Standard
The embryo of the plant and is rich in protein - fats - and minerals

32. What are the advantages of training?
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
Tenderness - juiciness - and flavor
Bran - Endosperm - and Germ

33. What is on the job training?
Flours - Meals - and Starches
A job breakdown for every task with inaugurated rather than extensive objectives
Prime - Choice - Good - and Standard
USDC US Department of Commerce

34. Poultry grading for quality
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Voluntary
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

35. What are the 3 parts of grain?
Voluntary
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Bran - Endosperm - and Germ
A carefully planned set of menus that is rotated at definite time intervals

36. What is Buckwheat?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Contains large amounts of gluten
Contains no gluten
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

37. Dry Aging
A - B - C
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
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

38. How should a fish/shellfish arrive by flesh and texture?
Shiny with no brownish or yellowish discoloration -firm and elastic
Rib -Chuck -Round -Loin
Fresh -clean -sea smell -not strong or fishy
Competence -ability -knowledge -skills

39. What are the different levels of knowledge and skills?
Essential - advanced - and just-in-time
Contains large amounts of gluten
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Contains no gluten

40. What are two examples of Mollusks?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Bright red to maroon -moist -not slimy
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Clams Mussels & Sea Scallops

41. Fish and Shellfish inspection
Voluntary
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Size -color -uniformity of shape -general appearance -maturity -absence of defects

42. Fresh Fruits and Vegetables grading by...
A job breakdown for every task with inaugurated rather than extensive objectives
USDA
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

43. What is Bran?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
A - B - C
Voluntary
The outer layer of papery skin that covers the grain

44. What is Germ?
The embryo of the plant and is rich in protein - fats - and minerals
Tenderness - juiciness - and flavor
Clams Mussels & Sea Scallops
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

45. How should a fish/shellfish arrive by fins - scales - and skin?
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
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Competence -ability -knowledge -skills

46. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
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
Fresh -clean -sea smell -not strong or fishy

47. What is a Cycle Menu?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Contains large amounts of gluten
A carefully planned set of menus that is rotated at definite time intervals

48. What 3 things are staples in food production?
A - B - C
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
US No. 1 - US No. 2 - US No. 3 - US No. 4
Flours - Meals - and Starches

49. What are the quality grades for poultry?
A - B - C
USDC US Department of Commerce
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

50. What is Bulgur?
Voluntary
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked