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Test your basic knowledge |
Introduction To Foodservice
Start Test
Study First
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. How should a fish/shellfish arrive by fins - scales - and skin?
Wheat flour mixed with dried extracted gluten to increase the protein content
Look at their lighting - heating - and cooling -their water usage -waste disposal
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
2. What are some advantages of a cycle menu?
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
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
Mild flavor -small granules or pellets made from semolina flour
3. What are two examples of Mollusks?
Bran - Endosperm - and Germ
A - B - C
Clams Mussels & Sea Scallops
Contains large amounts of gluten
4. Fresh Fruits and Vegetables grading by...
USDA
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
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
5. What is a Cycle Menu?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
A carefully planned set of menus that is rotated at definite time intervals
6. What is gluten?
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
Clear -slightly bulged -not cloudy or sunken
Wheat flour mixed with dried extracted gluten to increase the protein content
7. What are the different levels of knowledge and skills?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Essential - advanced - and just-in-time
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
A - B - C
8. What is Endosperm?
9. Poultry grading for quality
Several flours blended together to yield a flour with a lower protein content than bread flour
USDA
Flours - Meals - and Starches
Voluntary
10. What two ways should Fish and Shellfish arrive?
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
A grain used primarily as a flour for making bread
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
11. What are two examples of crustaceans?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Blue crab & Shrimp
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Mandatory
12. Market size (for oysters)
Voluntary
Helps predict the expected eating characteristics of the cooked product
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
13. How should a fish/shellfish arrive by eyes?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Contains no gluten
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Clear -slightly bulged -not cloudy or sunken
14. What are the quality grades of veal?
Prime - Choice - Good - and Utility
Prime - Choice - Good - and Standard
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 carefully planned set of menus that is rotated at definite time intervals
15. What is All-purpose wheat flour?
A job breakdown for every task with inaugurated rather than extensive objectives
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
USDC US Department of Commerce
16. What is whole-wheat?
A carefully planned set of menus that is rotated at definite time intervals
Bran - Endosperm - and Germ
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Back ribs -tenderloin steak -ground beef -chuck pot roast
17. What are the quality grades of lamb?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
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
Prime - Choice - Good - and Utility
18. What is Brown Rice?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Very low protein white flour -made from soft wheat
19. How should a fish/shellfish arrive by movement?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Several flours blended together to yield a flour with a lower protein content than bread flour
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Prime - Choice - Good - and Utility
20. Wet Aging
Contains no gluten
Look at their lighting - heating - and cooling -their water usage -waste disposal
Prime - Choice - Select - and Standard
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
21. What is corn?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
USDA
22. What are the 3 parts of grain?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Bran - Endosperm - and Germ
Prime - Choice - Good - and Utility
Voluntary
23. US Grade A mark indicates
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Competence -ability -knowledge -skills
Contains large amounts of gluten
24. What does on the job training put an emphasis on?
Competence -ability -knowledge -skills
Voluntary
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
25. What are 4 Retail cuts of beef?
High protein white flour -made from hard wheat
Contains large amounts of gluten
USDC US Department of Commerce
Back ribs -tenderloin steak -ground beef -chuck pot roast
26. What is on the job training?
Prime - Choice - Good - and Standard
Clams Mussels & Sea Scallops
A job breakdown for every task with inaugurated rather than extensive objectives
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
27. What are 3 characteristics of quality beef?
Very low protein white flour -made from soft wheat
Prime - Choice - Good - and Standard
Tenderness - juiciness - and flavor
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
28. What characteristics does a job require?
Very low protein white flour -made from soft wheat
Blue crab & Shrimp
Competence -ability -knowledge -skills
A - B - C
29. What is Bran?
The outer layer of papery skin that covers the grain
USDA
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Clear -slightly bulged -not cloudy or sunken
30. 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
Back ribs -tenderloin steak -ground beef -chuck pot roast
A carefully planned set of menus that is rotated at definite time intervals
31. What are 4 Wholesale cuts of beef?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Rib -Chuck -Round -Loin
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
32. Fresh Fruits and Vegetables graded according to...
Contains no gluten
Contains large amounts of gluten
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Essential - advanced - and just-in-time
33. Market Forms
Several flours blended together to yield a flour with a lower protein content than bread flour
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
A grain used primarily as a flour for making bread
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
34. What are the advantages of training?
The outer layer of papery skin that covers the grain
The embryo of the plant and is rich in protein - fats - and minerals
High protein white flour -made from hard wheat
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
35. Fresh Produce grading is...
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Competence -ability -knowledge -skills
Voluntary
Rib -Chuck -Round -Loin
36. What is Germ?
The embryo of the plant and is rich in protein - fats - and minerals
Prime - Choice - Good - and Standard
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
37. What is cake?
High protein white flour -made from hard wheat
Look at their lighting - heating - and cooling -their water usage -waste disposal
Tenderness - juiciness - and flavor
Very low protein white flour -made from soft wheat
38. Fish and Shellfish inspected by...
USDC US Department of Commerce
Prime - Choice - Good - and Utility
The outer layer of papery skin that covers the grain
A - B - C
39. What is Buckwheat?
Voluntary
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
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Rib -Chuck -Round -Loin
40. How should a fish/shellfish arrive by Gills?
Bright red to maroon -moist -not slimy
Prime - Choice - Select - and Standard
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Prime - Choice - Good - and Standard
41. What are the quality grades of beef?
USDC US Department of Commerce
Prime - Choice - Select - and Standard
Mandatory
Voluntary
42. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Bright red to maroon -moist -not slimy
Look at their lighting - heating - and cooling -their water usage -waste disposal
Very low protein white flour -made from soft wheat
A grain used primarily as a flour for making bread
43. How should a fish/shellfish arrive by odor?
The outer layer of papery skin that covers the grain
Helps predict the expected eating characteristics of the cooked product
Shiny with no brownish or yellowish discoloration -firm and elastic
Fresh -clean -sea smell -not strong or fishy
44. What is Bulgur?
Voluntary
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Voluntary
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
45. What is wheat?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Voluntary
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Contains large amounts of gluten
46. What are the quality grades of pork?
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
US No. 1 - US No. 2 - US No. 3 - US No. 4
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
47. Which two meats have yield grades: Beef - veal - pork or lamb?
Beef and lamb
Clams Mussels & Sea Scallops
Fresh -clean -sea smell -not strong or fishy
US No. 1 - US No. 2 - US No. 3 - US No. 4
48. Quality grading
Helps predict the expected eating characteristics of the cooked product
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Beef and lamb
49. What is a grain?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Bright red to maroon -moist -not slimy
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
50. Dry Aging
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Tenderness - juiciness - and flavor
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist