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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. Fresh Produce quality grades are
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
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Fresh -clean -sea smell -not strong or fishy

2. 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
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
The embryo of the plant and is rich in protein - fats - and minerals
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

3. What is gluten?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Flours - Meals - and Starches
Wheat flour mixed with dried extracted gluten to increase the protein content
USDA

4. US Grade A mark indicates
Helps predict the expected eating characteristics of the cooked product
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Bran - Endosperm - and Germ
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

5. Market Forms
Flours - Meals - and Starches
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Tenderness - juiciness - and flavor
Bran - Endosperm - and Germ

6. What is Buckwheat flour?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Contains no gluten
Tenderness - juiciness - and flavor
The embryo of the plant and is rich in protein - fats - and minerals

7. What are the different levels of knowledge and skills?
A - B - C
Bright red to maroon -moist -not slimy
Competence -ability -knowledge -skills
Essential - advanced - and just-in-time

8. Market size (for oysters)
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Bran - Endosperm - and Germ
Size -color -uniformity of shape -general appearance -maturity -absence of defects

9. Fresh Fruits and Vegetables grading by...
Look at their lighting - heating - and cooling -their water usage -waste disposal
Contains large amounts of gluten
USDA
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

10. Dry Aging
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
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
Mild flavor -small granules or pellets made from semolina flour
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

11. How should a fish/shellfish arrive by eyes?
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
Clear -slightly bulged -not cloudy or sunken
USDC US Department of Commerce

12. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Competence -ability -knowledge -skills
Prime - Choice - Good - and Utility
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

13. What are some characteristics a cycle menu must have in a school or hospital?
Mild flavor -small granules or pellets made from semolina flour
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
The embryo of the plant and is rich in protein - fats - and minerals
A - B - C

14. What are the quality grades of beef?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Prime - Choice - Select - and Standard
Prime - Choice - Good - and Standard
Bran - Endosperm - and Germ

15. 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
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Clams Mussels & Sea Scallops
Prime - Choice - Select - and Standard

16. What are the advantages of training?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Prime - Choice - Good - and Utility
A job breakdown for every task with inaugurated rather than extensive objectives
A - B - C

17. What is whole-wheat?
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
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

18. What two ways should Fish and Shellfish arrive?
Contains large amounts of gluten
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
A job breakdown for every task with inaugurated rather than extensive objectives
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

19. Fresh Produce grading is...
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Competence -ability -knowledge -skills
Contains large amounts of gluten
Voluntary

20. Quality grading
Helps predict the expected eating characteristics of the cooked product
Flours - Meals - and Starches
Fresh -clean -sea smell -not strong or fishy
Size -color -uniformity of shape -general appearance -maturity -absence of defects

21. What is cake?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Very low protein white flour -made from soft wheat
A job breakdown for every task with inaugurated rather than extensive objectives
Flours - Meals - and Starches

22. What are two examples of crustaceans?
Voluntary
Prime - Choice - Good - and Standard
A carefully planned set of menus that is rotated at definite time intervals
Blue crab & Shrimp

23. 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
Several flours blended together to yield a flour with a lower protein content than bread flour
US No. 1 - US No. 2 - US No. 3 - US No. 4
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.

24. What is Germ?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Voluntary
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
The embryo of the plant and is rich in protein - fats - and minerals

25. What are the 3 parts of grain?
Bran - Endosperm - and Germ
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
A carefully planned set of menus that is rotated at definite time intervals
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

26. What is wheat?
Contains large amounts of gluten
USDA
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.
Blue crab & Shrimp

27. Fish and Shellfish inspected by...
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
USDC US Department of Commerce
A job breakdown for every task with inaugurated rather than extensive objectives
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

28. Fish and Shellfish inspection
Voluntary
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Wheat flour mixed with dried extracted gluten to increase the protein content
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

29. Fresh Fruits and Vegetables graded according to...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Voluntary
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

30. Yield grading
Beef and lamb
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.
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

31. What 3 things are staples in food production?
A carefully planned set of menus that is rotated at definite time intervals
Voluntary
Flours - Meals - and Starches
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

32. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Prime - Choice - Select - and Standard

33. What is Brown Rice?
Essential - advanced - and just-in-time
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
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

34. What does on the job training put an emphasis on?
Fresh -clean -sea smell -not strong or fishy
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Prime - Choice - Select - and Standard

35. What are the quality grades for poultry?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Flours - Meals - and Starches
A - B - C

36. What is Rye?
Bright red to maroon -moist -not slimy
USDC US Department of Commerce
A grain used primarily as a flour for making bread
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

37. Wet Aging
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
A carefully planned set of menus that is rotated at definite time intervals

38. What are 4 Wholesale cuts of beef?
Rib -Chuck -Round -Loin
Look at their lighting - heating - and cooling -their water usage -waste disposal
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

39. Certified
Helps predict the expected eating characteristics of the cooked product
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
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.

40. What are the quality grades of lamb?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Beef and lamb
Prime - Choice - Good - and Utility
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

41. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Look at their lighting - heating - and cooling -their water usage -waste disposal
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
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Voluntary

42. Which two meats have yield grades: Beef - veal - pork or lamb?
Prime - Choice - Good - and Standard
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Beef and lamb
A grain used primarily as a flour for making bread

43. What is Buckwheat?
Very low protein white flour -made from soft wheat
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Bright red to maroon -moist -not slimy
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

44. What characteristics does a job require?
Competence -ability -knowledge -skills
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Blue crab & Shrimp
A - B - C

45. What is Endosperm?

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46. What are two examples of Mollusks?
Look at their lighting - heating - and cooling -their water usage -waste disposal
A job breakdown for every task with inaugurated rather than extensive objectives
Clams Mussels & Sea Scallops
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

47. What is Couscous?
Mild flavor -small granules or pellets made from semolina flour
Clams Mussels & Sea Scallops
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

48. What is Bran?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Competence -ability -knowledge -skills
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
The outer layer of papery skin that covers the grain

49. How should a fish/shellfish arrive by flesh and texture?
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
Shiny with no brownish or yellowish discoloration -firm and elastic
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

50. What are the quality grades of veal?
A grain used primarily as a flour for making bread
Prime - Choice - Good - and Standard
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.