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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. Fresh Produce quality grades are
Contains no gluten
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Back ribs -tenderloin steak -ground beef -chuck pot roast
Competence -ability -knowledge -skills

2. Fish and Shellfish inspected by...
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
USDC US Department of Commerce
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

3. What are the quality grades of pork?
USDC US Department of Commerce
Rib -Chuck -Round -Loin
US No. 1 - US No. 2 - US No. 3 - US No. 4
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

4. What is Bran?
Several flours blended together to yield a flour with a lower protein content than bread flour
Beef and lamb
The outer layer of papery skin that covers the grain
Mild flavor -small granules or pellets made from semolina flour

5. What are the quality grades for poultry?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
A - B - C
Wheat flour mixed with dried extracted gluten to increase the protein content

6. 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
Back ribs -tenderloin steak -ground beef -chuck pot roast
USDC US Department of Commerce
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

7. Market size (for oysters)
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Size -color -uniformity of shape -general appearance -maturity -absence of defects
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

8. What are the quality grades of beef?
Prime - Choice - Select - and Standard
Very low protein white flour -made from soft wheat
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Flours - Meals - and Starches

9. What is Buckwheat flour?
Fresh -clean -sea smell -not strong or fishy
Helps predict the expected eating characteristics of the cooked product
Contains no gluten
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

10. What does on the job training put an emphasis on?
Look at their lighting - heating - and cooling -their water usage -waste disposal
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Essential - advanced - and just-in-time
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

11. What characteristics does a job require?
Competence -ability -knowledge -skills
Several flours blended together to yield a flour with a lower protein content than bread flour
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

12. What is whole-wheat?
Mild flavor -small granules or pellets made from semolina flour
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
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

13. What is Germ?
USDC US Department of Commerce
Competence -ability -knowledge -skills
Size -color -uniformity of shape -general appearance -maturity -absence of defects
The embryo of the plant and is rich in protein - fats - and minerals

14. Which two meats have yield grades: Beef - veal - pork or lamb?
Very low protein white flour -made from soft wheat
Beef and lamb
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Helps predict the expected eating characteristics of the cooked product

15. What is gluten?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
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
Back ribs -tenderloin steak -ground beef -chuck pot roast

16. What are some advantages of a cycle menu?
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
USDC US Department of Commerce
Essential - advanced - and just-in-time
Contains no gluten

17. What are two examples of crustaceans?
Blue crab & Shrimp
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
Size -color -uniformity of shape -general appearance -maturity -absence of defects

18. Dry Aging
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
High protein white flour -made from hard wheat
Very low protein white flour -made from soft wheat
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

19. What is Bulgur?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Fresh -clean -sea smell -not strong or fishy
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Blue crab & Shrimp

20. 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
A job breakdown for every task with inaugurated rather than extensive objectives
Look at their lighting - heating - and cooling -their water usage -waste disposal

21. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Mandatory
Look at their lighting - heating - and cooling -their water usage -waste disposal
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

22. What are the advantages of training?
Rib -Chuck -Round -Loin
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Bright red to maroon -moist -not slimy

23. What are the 3 parts of grain?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Prime - Choice - Good - and Utility
Prime - Choice - Good - and Standard
Bran - Endosperm - and Germ

24. Fresh Fruits and Vegetables graded according to...
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
The embryo of the plant and is rich in protein - fats - and minerals
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

25. What is All-purpose wheat flour?
Bright red to maroon -moist -not slimy
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Several flours blended together to yield a flour with a lower protein content than bread flour

26. Fresh Produce grading is...
Several flours blended together to yield a flour with a lower protein content than bread flour
A - B - C
Voluntary
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

27. What are the quality grades of veal?
Prime - Choice - Good - and Standard
Essential - advanced - and just-in-time
A job breakdown for every task with inaugurated rather than extensive objectives
US No. 1 - US No. 2 - US No. 3 - US No. 4

28. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Clear -slightly bulged -not cloudy or sunken
US No. 1 - US No. 2 - US No. 3 - US No. 4

29. Fresh Fruits and Vegetables grading by...
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
USDA
USDC US Department of Commerce

30. What 3 things are staples in food production?
Mandatory
Rib -Chuck -Round -Loin
Flours - Meals - and Starches
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

31. Quality 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
Helps predict the expected eating characteristics of the cooked product
Bright red to maroon -moist -not slimy
Mandatory

32. What are 4 Wholesale cuts of beef?
Rib -Chuck -Round -Loin
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
The embryo of the plant and is rich in protein - fats - and minerals
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

33. How should a fish/shellfish arrive by Gills?
Bright red to maroon -moist -not slimy
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Back ribs -tenderloin steak -ground beef -chuck pot roast
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

34. What are the different levels of knowledge and skills?
Contains no gluten
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
Essential - advanced - and just-in-time

35. What is Couscous?
Mild flavor -small granules or pellets made from semolina flour
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
US No. 1 - US No. 2 - US No. 3 - US No. 4
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

36. Fish and Shellfish inspection
Voluntary
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Shiny with no brownish or yellowish discoloration -firm and elastic
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.

37. What are the quality grades of lamb?
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 Utility
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Mild flavor -small granules or pellets made from semolina flour

38. Yield grading
Fresh -clean -sea smell -not strong or fishy
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.
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Helps predict the expected eating characteristics of the cooked product

39. US Grade A mark indicates
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
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.
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
USDA

40. What is corn?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
USDA
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

41. How should a fish/shellfish arrive by odor?
Mild flavor -small granules or pellets made from semolina flour
Competence -ability -knowledge -skills
Fresh -clean -sea smell -not strong or fishy
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.

42. Poultry grading for quality
Blue crab & Shrimp
Voluntary
Wheat flour mixed with dried extracted gluten to increase the protein content
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

43. Market Forms
The outer layer of papery skin that covers the grain
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

44. What is cake?
Very low protein white flour -made from soft wheat
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Bran - Endosperm - and Germ
High protein white flour -made from hard wheat

45. Certified
Beef and lamb
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
A - B - C

46. The 6 categories Poultry is divided into
Clear -slightly bulged -not cloudy or sunken
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

47. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
Prime - Choice - Select - and Standard
Voluntary
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.

48. What is on the job training?
Voluntary
A job breakdown for every task with inaugurated rather than extensive objectives
Tenderness - juiciness - and flavor
Rib -Chuck -Round -Loin

49. What is Bread?
Shiny with no brownish or yellowish discoloration -firm and elastic
High protein white flour -made from hard wheat
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

50. 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
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Blue crab & Shrimp
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.