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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. What is Buckwheat?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
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
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

2. What is Rye?
A grain used primarily as a flour for making bread
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
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

3. What characteristics does a job require?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Helps predict the expected eating characteristics of the cooked product
Competence -ability -knowledge -skills
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

4. Wet Aging
Fresh -clean -sea smell -not strong or fishy
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
High protein white flour -made from hard wheat
Essential - advanced - and just-in-time

5. What are the quality grades for poultry?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
A grain used primarily as a flour for making bread
A - B - C
High protein white flour -made from hard wheat

6. What is Brown Rice?
USDC US Department of Commerce
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

7. Fresh Produce grading is...
The outer layer of papery skin that covers the grain
Blue crab & Shrimp
Voluntary
A grain used primarily as a flour for making bread

8. What are two examples of Mollusks?
The outer layer of papery skin that covers the grain
Clams Mussels & Sea Scallops
Bright red to maroon -moist -not slimy
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

9. Poultry inspection for wholesomeness
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Mandatory
Several flours blended together to yield a flour with a lower protein content than bread flour

10. What are the advantages of training?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
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
A - B - C

11. Market Forms
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
The outer layer of papery skin that covers the grain
Prime - Choice - Good - and Standard

12. How should a fish/shellfish arrive by odor?
Fresh -clean -sea smell -not strong or fishy
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Essential - advanced - and just-in-time
Clams Mussels & Sea Scallops

13. Yield grading
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.
Mandatory
Back ribs -tenderloin steak -ground beef -chuck pot roast
USDA

14. What are two examples of crustaceans?
Blue crab & Shrimp
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
A carefully planned set of menus that is rotated at definite time intervals
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

15. Dry Aging
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Mild flavor -small granules or pellets made from semolina flour
USDC US Department of Commerce
Prime - Choice - Select - and Standard

16. What are the quality grades of lamb?
Prime - Choice - Good - and Utility
USDA
A job breakdown for every task with inaugurated rather than extensive objectives
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

17. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
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
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

18. How should a fish/shellfish arrive by movement?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Clear -slightly bulged -not cloudy or sunken
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

19. What are some characteristics a cycle menu must have in a school or hospital?
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
US No. 1 - US No. 2 - US No. 3 - US No. 4
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

20. How should a fish/shellfish arrive by eyes?
Tenderness - juiciness - and flavor
Several flours blended together to yield a flour with a lower protein content than bread flour
Clear -slightly bulged -not cloudy or sunken
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

21. What is gluten?
Beef and lamb
Contains no gluten
A - B - C
Wheat flour mixed with dried extracted gluten to increase the protein content

22. What is Bulgur?
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
A job breakdown for every task with inaugurated rather than extensive objectives
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

23. What is All-purpose wheat flour?
Prime - Choice - Good - and Utility
Bright red to maroon -moist -not slimy
Several flours blended together to yield a flour with a lower protein content than bread flour
A - B - C

24. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Voluntary
Rib -Chuck -Round -Loin
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

25. What are 4 Wholesale cuts of beef?
Tenderness - juiciness - and flavor
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Rib -Chuck -Round -Loin
Back ribs -tenderloin steak -ground beef -chuck pot roast

26. What does on the job training put an emphasis on?
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.
USDA
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

27. What is Buckwheat flour?
A - B - C
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Voluntary
Contains no gluten

28. Fish and Shellfish inspection
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
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

29. What is Endosperm?

30. What is Bran?
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
Several flours blended together to yield a flour with a lower protein content than bread flour
Voluntary

31. What is on the job training?
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.
USDA
A job breakdown for every task with inaugurated rather than extensive objectives
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

32. What is corn?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
USDC US Department of Commerce
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

33. What is a grain?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
The outer layer of papery skin that covers the grain
Competence -ability -knowledge -skills
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

34. US Grade A mark indicates
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Fresh -clean -sea smell -not strong or fishy
A carefully planned set of menus that is rotated at definite time intervals
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

35. What is Couscous?
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.
Mild flavor -small granules or pellets made from semolina flour
Bran - Endosperm - and Germ

36. How should a fish/shellfish arrive by flesh and texture?
Contains no gluten
Shiny with no brownish or yellowish discoloration -firm and elastic
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

37. What are the quality grades of veal?
Look at their lighting - heating - and cooling -their water usage -waste disposal
Prime - Choice - Good - and Standard
Blue crab & Shrimp
USDC US Department of Commerce

38. What are the 3 parts of grain?
Fresh -clean -sea smell -not strong or fishy
Prime - Choice - Select - and Standard
Bran - Endosperm - and Germ
Prime - Choice - Good - and Standard

39. What are the different levels of knowledge and skills?
Essential - advanced - and just-in-time
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Back ribs -tenderloin steak -ground beef -chuck pot roast
Voluntary

40. What is cake?
A - B - C
Very low protein white flour -made from soft wheat
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
US No. 1 - US No. 2 - US No. 3 - US No. 4

41. Fish and Shellfish inspected by...
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
USDC US Department of Commerce
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Prime - Choice - Good - and Utility

42. What are some advantages of a cycle menu?
Contains large amounts of gluten
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
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

43. What is whole-wheat?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Bran - Endosperm - and Germ
Essential - advanced - and just-in-time
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

44. Fresh Fruits and Vegetables grading by...
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Voluntary
USDA
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

45. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Look at their lighting - heating - and cooling -their water usage -waste disposal
The embryo of the plant and is rich in protein - fats - and minerals
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Voluntary

46. Certified
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Shiny with no brownish or yellowish discoloration -firm and elastic
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
A - B - C

47. Quality grading
Fresh -clean -sea smell -not strong or fishy
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
Helps predict the expected eating characteristics of the cooked product

48. What are the quality grades of beef?
Prime - Choice - Select - and Standard
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Blue crab & Shrimp
Competence -ability -knowledge -skills

49. Fresh Produce quality grades are
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Shiny with no brownish or yellowish discoloration -firm and elastic
Rib -Chuck -Round -Loin
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

50. What is Germ?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
The embryo of the plant and is rich in protein - fats - and minerals