Test your basic knowledge |

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. Which two meats have yield grades: Beef - veal - pork or lamb?
A - B - C
Mild flavor -small granules or pellets made from semolina flour
Bright red to maroon -moist -not slimy
Beef and lamb

2. What is cake?
Shiny with no brownish or yellowish discoloration -firm and elastic
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Contains large amounts of gluten
Very low protein white flour -made from soft wheat

3. What are the quality grades of veal?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Shiny with no brownish or yellowish discoloration -firm and elastic
Prime - Choice - Good - and Standard

4. What 3 things are staples in food production?
Shiny with no brownish or yellowish discoloration -firm and elastic
Competence -ability -knowledge -skills
Flours - Meals - and Starches
A - B - C

5. Market Forms
Fresh -clean -sea smell -not strong or fishy
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Blue crab & Shrimp
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

6. What is Endosperm?

7. What two ways should Fish and Shellfish arrive?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Contains large amounts of gluten
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Bran - Endosperm - and Germ

8. What is Bulgur?
Essential - advanced - and just-in-time
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Mandatory
A job breakdown for every task with inaugurated rather than extensive objectives

9. The 6 categories Poultry is divided into
Voluntary
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

10. What is Brown Rice?
Mild flavor -small granules or pellets made from semolina flour
High protein white flour -made from hard wheat
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

11. What is Rye?
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
A grain used primarily as a flour for making bread

12. Fresh Produce quality grades are
A carefully planned set of menus that is rotated at definite time intervals
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Clams Mussels & Sea Scallops
Voluntary

13. What are the 3 parts of grain?
Bran - Endosperm - and Germ
Back ribs -tenderloin steak -ground beef -chuck pot roast
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Clams Mussels & Sea Scallops

14. What is Couscous?
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
Prime - Choice - Good - and Standard
Mild flavor -small granules or pellets made from semolina flour

15. What is a Cycle Menu?
Look at their lighting - heating - and cooling -their water usage -waste disposal
Rib -Chuck -Round -Loin
A carefully planned set of menus that is rotated at definite time intervals
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

16. What is All-purpose wheat flour?
Several flours blended together to yield a flour with a lower protein content than bread flour
Tenderness - juiciness - and flavor
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

17. What are two examples of crustaceans?
Blue crab & Shrimp
Competence -ability -knowledge -skills
Rib -Chuck -Round -Loin
Wheat flour mixed with dried extracted gluten to increase the protein content

18. How should a fish/shellfish arrive by movement?
Wheat flour mixed with dried extracted gluten to increase the protein content
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
US No. 1 - US No. 2 - US No. 3 - US No. 4
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

19. Fish and Shellfish inspected by...
Blue crab & Shrimp
Fresh -clean -sea smell -not strong or fishy
Tenderness - juiciness - and flavor
USDC US Department of Commerce

20. Fresh Produce grading is...
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Clear -slightly bulged -not cloudy or sunken
Helps predict the expected eating characteristics of the cooked product
Voluntary

21. What are some characteristics a cycle menu must have in a school or hospital?
Fresh -clean -sea smell -not strong or fishy
High protein white flour -made from hard wheat
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Rib -Chuck -Round -Loin

22. What is Bran?
The embryo of the plant and is rich in protein - fats - and 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
The outer layer of papery skin that covers the grain
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

23. What are 4 Wholesale cuts of beef?
Clear -slightly bulged -not cloudy or sunken
A job breakdown for every task with inaugurated rather than extensive objectives
Rib -Chuck -Round -Loin
US No. 1 - US No. 2 - US No. 3 - US No. 4

24. What is wheat?
Contains large amounts of gluten
A - B - C
Mild flavor -small granules or pellets made from semolina flour
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

25. What are 3 Environmental Conservatory things a Foodservice Manager should do?
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
Mandatory
Look at their lighting - heating - and cooling -their water usage -waste disposal

26. What is Buckwheat flour?
Contains no gluten
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Shiny with no brownish or yellowish discoloration -firm and elastic

27. 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.
A job breakdown for every task with inaugurated rather than extensive objectives
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Clams Mussels & Sea Scallops

28. What is gluten?
Prime - Choice - Good - and Utility
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
Wheat flour mixed with dried extracted gluten to increase the protein content

29. Dry Aging
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Look at their lighting - heating - and cooling -their water usage -waste disposal

30. Poultry grading for quality
Voluntary
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
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

31. Fresh Fruits and Vegetables grading by...
Voluntary
A grain used primarily as a flour for making bread
US No. 1 - US No. 2 - US No. 3 - US No. 4
USDA

32. What is Germ?
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
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Prime - Choice - Select - and Standard

33. How should a fish/shellfish arrive by eyes?
Shiny with no brownish or yellowish discoloration -firm and elastic
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Clear -slightly bulged -not cloudy or sunken
USDA

34. Poultry inspection for wholesomeness
Mandatory
A job breakdown for every task with inaugurated rather than extensive objectives
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Wheat flour mixed with dried extracted gluten to increase the protein content

35. How should a fish/shellfish arrive by odor?
Fresh -clean -sea smell -not strong or fishy
Voluntary
Back ribs -tenderloin steak -ground beef -chuck pot roast
Bran - Endosperm - and Germ

36. What are some advantages of a cycle menu?
A - B - C
Helps predict the expected eating characteristics of the cooked product
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

37. How should a fish/shellfish arrive by fins - scales - and skin?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The outer layer of papery skin that covers the grain
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

38. Fish and Shellfish inspection
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 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
Voluntary

39. What are the quality grades of pork?
The outer layer of papery skin that covers the grain
Back ribs -tenderloin steak -ground beef -chuck pot roast
US No. 1 - US No. 2 - US No. 3 - US No. 4
Contains no gluten

40. What are 3 characteristics of quality beef?
Prime - Choice - Good - and Standard
Tenderness - juiciness - and flavor
Contains no gluten
Look at their lighting - heating - and cooling -their water usage -waste disposal

41. Wet Aging
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Look at their lighting - heating - and cooling -their water usage -waste disposal
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
A job breakdown for every task with inaugurated rather than extensive objectives

42. How should a fish/shellfish arrive by Gills?
Competence -ability -knowledge -skills
Rib -Chuck -Round -Loin
Several flours blended together to yield a flour with a lower protein content than bread flour
Bright red to maroon -moist -not slimy

43. Market size (for oysters)
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Bran - Endosperm - and Germ
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

44. What are the advantages of training?
A job breakdown for every task with inaugurated rather than extensive objectives
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Contains no gluten
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

45. Fresh Fruits and Vegetables graded according to...
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
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

46. What are the quality grades for poultry?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
A - B - C
Mandatory
Essential - advanced - and just-in-time

47. What is a grain?
Fresh -clean -sea smell -not strong or fishy
The embryo of the plant and is rich in protein - fats - and minerals
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

48. What are the different levels of knowledge and skills?
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Very low protein white flour -made from soft wheat
Essential - advanced - and just-in-time

49. US Grade A mark indicates
USDC US Department of Commerce
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
USDA

50. What is Buckwheat?
Mild flavor -small granules or pellets made from semolina flour
Essential - advanced - and just-in-time
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