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Introduction To Foodservice

Instructions:

Answer 50 questions in 15 minutes.
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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 quality grades of pork?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
US No. 1 - US No. 2 - US No. 3 - US No. 4
Contains no gluten

2. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Look at their lighting - heating - and cooling -their water usage -waste disposal
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
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

3. What are 4 Retail cuts of beef?
USDA
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Back ribs -tenderloin steak -ground beef -chuck pot roast
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

4. What is corn?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
The outer layer of papery skin that covers the grain
Mandatory
Voluntary

5. Dry Aging
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
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

6. Fish and Shellfish inspection
Voluntary
Beef and lamb
Clear -slightly bulged -not cloudy or sunken
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

7. What are two examples of crustaceans?
Blue crab & Shrimp
High protein white flour -made from hard wheat
A carefully planned set of menus that is rotated at definite time intervals
Mild flavor -small granules or pellets made from semolina flour

8. What is Germ?
The embryo of the plant and is rich in protein - fats - and minerals
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Competence -ability -knowledge -skills
US No. 1 - US No. 2 - US No. 3 - US No. 4

9. Which two meats have yield grades: Beef - veal - pork or lamb?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Beef and lamb
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

10. Market size (for oysters)
Prime - Choice - Good - and Utility
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Mandatory

11. How should a fish/shellfish arrive by odor?
Bran - Endosperm - and Germ
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Flours - Meals - and Starches
Fresh -clean -sea smell -not strong or fishy

12. How should a fish/shellfish arrive by eyes?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Several flours blended together to yield a flour with a lower protein content than bread flour
Clear -slightly bulged -not cloudy or sunken
Flours - Meals - and Starches

13. What is Bread?
High protein white flour -made from hard wheat
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
The outer layer of papery skin that covers the grain

14. 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
Rib -Chuck -Round -Loin
Shiny with no brownish or yellowish discoloration -firm and elastic
USDA

15. 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
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Very low protein white flour -made from soft wheat
Helps predict the expected eating characteristics of the cooked product

16. What are the different levels of knowledge and skills?
Shiny with no brownish or yellowish discoloration -firm and elastic
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Essential - advanced - and just-in-time
Tenderness - juiciness - and flavor

17. Fresh Fruits and Vegetables graded according to...
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.
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
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

18. What is Buckwheat flour?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Clams Mussels & Sea Scallops
Prime - Choice - Good - and Utility
Contains no gluten

19. Certified
Back ribs -tenderloin steak -ground beef -chuck pot roast
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.
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.

20. How should a fish/shellfish arrive by fins - scales - and skin?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
High protein white flour -made from hard wheat
USDC US Department of Commerce
Essential - advanced - and just-in-time

21. What are the quality grades of veal?
Prime - Choice - Good - and Standard
Blue crab & Shrimp
USDA
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

22. Wet Aging
A job breakdown for every task with inaugurated rather than extensive objectives
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
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

23. What are the 3 parts of grain?
Fresh -clean -sea smell -not strong or fishy
Bran - Endosperm - and Germ
Bright red to maroon -moist -not slimy
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

24. What is Bran?
The outer layer of papery skin that covers the grain
Contains no gluten
Voluntary
Clams Mussels & Sea Scallops

25. Yield grading
Helps predict the expected eating characteristics of the cooked product
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Size -color -uniformity of shape -general appearance -maturity -absence of defects
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.

26. What is 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
Clear -slightly bulged -not cloudy or sunken
Blue crab & Shrimp
Contains large amounts of gluten

27. What is Brown Rice?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
US No. 1 - US No. 2 - US No. 3 - US No. 4
Back ribs -tenderloin steak -ground beef -chuck pot roast
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

28. What are some advantages of a cycle menu?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Helps predict the expected eating characteristics of the cooked product
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
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

29. What is cake?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Very low protein white flour -made from soft wheat
Beef and lamb

30. How should a fish/shellfish arrive by Gills?
Wheat flour mixed with dried extracted gluten to increase the protein content
Very low protein white flour -made from soft wheat
Bright red to maroon -moist -not slimy
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

31. What is a Cycle Menu?
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
A job breakdown for every task with inaugurated rather than extensive objectives
A carefully planned set of menus that is rotated at definite time intervals

32. What is Couscous?
USDA
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
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

33. What are 4 Wholesale cuts of beef?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
USDA
Voluntary
Rib -Chuck -Round -Loin

34. How should a fish/shellfish arrive by movement?
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
Look at their lighting - heating - and cooling -their water usage -waste disposal
A carefully planned set of menus that is rotated at definite time intervals

35. US Grade A mark indicates
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Contains no gluten
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
A job breakdown for every task with inaugurated rather than extensive objectives

36. What are 3 characteristics of quality beef?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Helps predict the expected eating characteristics of the cooked product
Tenderness - juiciness - and flavor
Mandatory

37. What is Bulgur?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Rib -Chuck -Round -Loin
Contains no gluten

38. What is a grain?
Bright red to maroon -moist -not slimy
Shiny with no brownish or yellowish discoloration -firm and elastic
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
A carefully planned set of menus that is rotated at definite time intervals

39. What is Buckwheat?
Tenderness - juiciness - and flavor
Fresh -clean -sea smell -not strong or fishy
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Voluntary

40. Fresh Fruits and Vegetables grading by...
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
USDA
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

41. Poultry grading for quality
Flours - Meals - and Starches
Voluntary
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

42. Poultry inspection for wholesomeness
Mandatory
Prime - Choice - Select - and Standard
A grain used primarily as a flour for making bread
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

43. What are the quality grades of beef?
Voluntary
Prime - Choice - Good - and Utility
Prime - Choice - Select - and Standard
A carefully planned set of menus that is rotated at definite time intervals

44. What is gluten?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Very low protein white flour -made from soft wheat
Wheat flour mixed with dried extracted gluten to increase the protein content
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

45. Fish and Shellfish inspected by...
Mandatory
Helps predict the expected eating characteristics of the cooked product
USDA
USDC US Department of Commerce

46. What are the quality grades for poultry?
Clear -slightly bulged -not cloudy or sunken
Beef and lamb
A - B - C
Prime - Choice - Good - and Standard

47. What 3 things are staples in food production?
The embryo of the plant and is rich in protein - fats - and minerals
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
Flours - Meals - and Starches

48. What is Rye?
Rib -Chuck -Round -Loin
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
A grain used primarily as a flour for making bread
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

49. How should a fish/shellfish arrive by flesh and texture?
Fresh -clean -sea smell -not strong or fishy
Shiny with no brownish or yellowish discoloration -firm and elastic
Prime - Choice - Select - and Standard
Very low protein white flour -made from soft wheat

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
A job breakdown for every task with inaugurated rather than extensive objectives
Competence -ability -knowledge -skills
The embryo of the plant and is rich in protein - fats - and minerals