Test your basic knowledge |

Introduction To Foodservice

Subject : hospitality
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 are the advantages of training?






2. What are some advantages of a cycle menu?






3. What is Couscous?






4. What is cake?






5. How should a fish/shellfish arrive by flesh and texture?






6. What is whole-wheat?






7. How should a fish/shellfish arrive by Gills?






8. Fish and Shellfish inspection






9. What are 3 characteristics of quality beef?






10. Poultry grading for quality






11. What is wheat?






12. How should a fish/shellfish arrive by fins - scales - and skin?






13. What are the quality grades of veal?






14. What is Buckwheat?






15. What is corn?






16. Quality grading






17. The 6 categories Poultry is divided into






18. What is Rye?






19. What two ways should Fish and Shellfish arrive?






20. What are 4 Retail cuts of beef?






21. How should a fish/shellfish arrive by odor?






22. What are the quality grades of lamb?






23. What is a grain?






24. Certified






25. What are the quality grades of pork?






26. What is on the job training?






27. Wet Aging






28. What is Bran?






29. What are the different levels of knowledge and skills?






30. What are the quality grades for poultry?






31. What are some characteristics a cycle menu must have in a school or hospital?






32. What is Brown Rice?






33. What are the 3 parts of grain?






34. What characteristics does a job require?






35. What is Buckwheat flour?






36. What does on the job training put an emphasis on?






37. What are two examples of crustaceans?






38. Market size (for oysters)






39. What is Endosperm?


40. What is gluten?






41. How should a fish/shellfish arrive by movement?






42. US Grade A mark indicates






43. Poultry inspection for wholesomeness






44. Which two meats have yield grades: Beef - veal - pork or lamb?






45. Fresh Produce grading is...






46. Market Forms






47. What are 3 Environmental Conservatory things a Foodservice Manager should do?






48. Fresh Fruits and Vegetables grading by...






49. What is Bulgur?






50. What 3 things are staples in food production?