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Introduction To Foodservice

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. What are two examples of crustaceans?
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.
Prime - Choice - Good - and Utility
USDA

2. 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
Contains large amounts of gluten
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Several flours blended together to yield a flour with a lower protein content than bread flour

3. What is Bread?
High protein white flour -made from hard wheat
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
Back ribs -tenderloin steak -ground beef -chuck pot roast

4. What are 3 characteristics of quality beef?
Tenderness - juiciness - and flavor
Wheat flour mixed with dried extracted gluten to increase the protein content
USDC US Department of Commerce
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

5. Fish and Shellfish inspection
A carefully planned set of menus that is rotated at definite time intervals
A - B - C
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Voluntary

6. Market Forms
Flours - Meals - and Starches
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

7. What is Buckwheat?
Clams Mussels & Sea Scallops
USDC US Department of Commerce
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

8. What is Brown Rice?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Prime - Choice - Good - and Standard
Voluntary
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

9. Fresh Produce quality grades are
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Prime - Choice - Good - and Utility
Competence -ability -knowledge -skills
USDC US Department of Commerce

10. US Grade A mark indicates
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
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Competence -ability -knowledge -skills

11. Fresh Produce grading is...
Mandatory
Fresh -clean -sea smell -not strong or fishy
Voluntary
Helps predict the expected eating characteristics of the cooked product

12. Quality grading
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Helps predict the expected eating characteristics of the cooked product
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
A carefully planned set of menus that is rotated at definite time intervals

13. What is Couscous?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Mild flavor -small granules or pellets made from semolina flour
Clear -slightly bulged -not cloudy or sunken
Beef and lamb

14. How should a fish/shellfish arrive by movement?
Contains large amounts of gluten
Fresh -clean -sea smell -not strong or fishy
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

15. What is Buckwheat flour?
Helps predict the expected eating characteristics of the cooked product
Very low protein white flour -made from soft wheat
Contains no gluten
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.

16. What is All-purpose wheat flour?
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
Several flours blended together to yield a flour with a lower protein content than bread flour
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.
Voluntary

17. What is Bulgur?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
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
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

18. What does on the job training put an emphasis on?
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
Voluntary
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

19. What are the quality grades of lamb?
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
Prime - Choice - Good - and Utility
Several flours blended together to yield a flour with a lower protein content than bread flour

20. How should a fish/shellfish arrive by eyes?
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
Clear -slightly bulged -not cloudy or sunken
Size -color -uniformity of shape -general appearance -maturity -absence of defects

21. What is a Cycle Menu?
Bran - Endosperm - and Germ
Wheat flour mixed with dried extracted gluten to increase the protein content
A carefully planned set of menus that is rotated at definite time intervals
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

22. What is cake?
Look at their lighting - heating - and cooling -their water usage -waste disposal
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Voluntary
Very low protein white flour -made from soft wheat

23. Fresh Fruits and Vegetables graded according to...
Fresh -clean -sea smell -not strong or fishy
Size -color -uniformity of shape -general appearance -maturity -absence of defects
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Prime - Choice - Good - and Utility

24. How should a fish/shellfish arrive by flesh and texture?
Shiny with no brownish or yellowish discoloration -firm and elastic
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Contains no gluten
Bright red to maroon -moist -not slimy

25. What two ways should Fish and Shellfish arrive?
Essential - advanced - and just-in-time
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
US No. 1 - US No. 2 - US No. 3 - US No. 4

26. What 3 things are staples in food production?
Flours - Meals - and Starches
Look at their lighting - heating - and cooling -their water usage -waste disposal
Rib -Chuck -Round -Loin
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

27. What are some advantages of a cycle menu?
Fresh -clean -sea smell -not strong or fishy
USDA
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
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

28. Poultry grading for quality
Contains no gluten
USDA
Voluntary
Rib -Chuck -Round -Loin

29. How should a fish/shellfish arrive by Gills?
Bright red to maroon -moist -not slimy
USDC US Department of Commerce
US No. 1 - US No. 2 - US No. 3 - US No. 4
Prime - Choice - Select - and Standard

30. What is on the job training?
Prime - Choice - Select - and Standard
Fresh -clean -sea smell -not strong or fishy
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
A job breakdown for every task with inaugurated rather than extensive objectives

31. How should a fish/shellfish arrive by fins - scales - and skin?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
A job breakdown for every task with inaugurated rather than extensive objectives
Clams Mussels & Sea Scallops
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

32. What are the quality grades of veal?
Prime - Choice - Good - and Standard
Rib -Chuck -Round -Loin
Contains large amounts of gluten
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.

33. What are the 3 parts of grain?
Bran - Endosperm - and Germ
Voluntary
Fresh -clean -sea smell -not strong or fishy
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

34. What is whole-wheat?
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
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.
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

35. 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.
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Voluntary

36. The 6 categories Poultry is divided into
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
A - B - C
Look at their lighting - heating - and cooling -their water usage -waste disposal
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

37. What are the quality grades of pork?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
US No. 1 - US No. 2 - US No. 3 - US No. 4
Voluntary
Rib -Chuck -Round -Loin

38. What is Bran?
Flours - Meals - and Starches
Back ribs -tenderloin steak -ground beef -chuck pot roast
A carefully planned set of menus that is rotated at definite time intervals
The outer layer of papery skin that covers the grain

39. What are the different levels of knowledge and skills?
Essential - advanced - and just-in-time
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Mandatory
A grain used primarily as a flour for making bread

40. How should a fish/shellfish arrive by odor?
Prime - Choice - Good - and Utility
Fresh -clean -sea smell -not strong or fishy
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Bran - Endosperm - and Germ

41. What are 4 Wholesale cuts of beef?
Bran - Endosperm - and Germ
Bright red to maroon -moist -not slimy
Rib -Chuck -Round -Loin
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

42. Poultry inspection for wholesomeness
Bright red to maroon -moist -not slimy
A job breakdown for every task with inaugurated rather than extensive objectives
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Mandatory

43. What is gluten?
Contains large amounts of gluten
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Wheat flour mixed with dried extracted gluten to increase the protein content
The outer layer of papery skin that covers the grain

44. What are the quality grades for poultry?
Voluntary
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
A job breakdown for every task with inaugurated rather than extensive objectives

45. What is wheat?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Contains large amounts of gluten
A carefully planned set of menus that is rotated at definite time intervals
Rib -Chuck -Round -Loin

46. What characteristics does a job require?
Competence -ability -knowledge -skills
Helps predict the expected eating characteristics of the cooked product
Fresh -clean -sea smell -not strong or fishy
Mandatory

47. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
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
Voluntary

48. Which two meats have yield grades: Beef - veal - pork or lamb?
Beef and 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
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

49. What is Endosperm?

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50. What is Rye?
High protein white flour -made from hard wheat
A grain used primarily as a flour for making bread
Mandatory
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

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Introduction To Foodservice

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