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