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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 3 characteristics of quality beef?
A carefully planned set of menus that is rotated at definite time intervals
Essential - advanced - and just-in-time
Tenderness - juiciness - and flavor
USDC US Department of Commerce

2. What is on the job training?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Prime - Choice - Good - and Utility
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

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

4. How should a fish/shellfish arrive by Gills?
Essential - advanced - and just-in-time
Flours - Meals - and Starches
Several flours blended together to yield a flour with a lower protein content than bread flour
Bright red to maroon -moist -not slimy

5. What does on the job training put an emphasis on?
Helps predict the expected eating characteristics of the cooked product
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Fresh -clean -sea smell -not strong or fishy
Wheat flour mixed with dried extracted gluten to increase the protein content

6. What is wheat?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Contains large amounts of gluten
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

7. What is Rye?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Very low protein white flour -made from soft wheat
A grain used primarily as a flour for making bread
Essential - advanced - and just-in-time

8. What is Buckwheat?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Rib -Chuck -Round -Loin
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
A - B - C

9. Market Forms
Contains large amounts of gluten
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Mandatory

10. What is All-purpose wheat flour?
The embryo of the plant and is rich in protein - fats - and minerals
Bright red to maroon -moist -not slimy
Prime - Choice - Good - and Utility
Several flours blended together to yield a flour with a lower protein content than bread flour

11. What are some characteristics a cycle menu must have in a school or hospital?
The embryo of the plant and is rich in protein - fats - and minerals
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Shiny with no brownish or yellowish discoloration -firm and elastic
A - B - C

12. Fish and Shellfish inspection
Shiny with no brownish or yellowish discoloration -firm and elastic
A carefully planned set of menus that is rotated at definite time intervals
Fresh -clean -sea smell -not strong or fishy
Voluntary

13. What is corn?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Clear -slightly bulged -not cloudy or sunken
Mandatory
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

14. Dry Aging
A carefully planned set of menus that is rotated at definite time intervals
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

15. What are 4 Wholesale cuts of beef?
Rib -Chuck -Round -Loin
Contains no gluten
Helps predict the expected eating characteristics of the cooked product
Several flours blended together to yield a flour with a lower protein content than bread flour

16. How should a fish/shellfish arrive by eyes?
Contains no gluten
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Clear -slightly bulged -not cloudy or sunken
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

17. What are the different levels of knowledge and skills?
Bright red to maroon -moist -not slimy
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Essential - advanced - and just-in-time
A - B - C

18. What are the 3 parts of grain?
Bran - Endosperm - and Germ
Clams Mussels & Sea Scallops
Several flours blended together to yield a flour with a lower protein content than bread flour
Voluntary

19. What 3 things are staples in food production?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Clear -slightly bulged -not cloudy or sunken
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Flours - Meals - and Starches

20. What are the quality grades of veal?
Clear -slightly bulged -not cloudy or sunken
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Prime - Choice - Good - and Standard
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

21. What is Buckwheat flour?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Essential - advanced - and just-in-time
Contains no gluten

22. What is a grain?
A carefully planned set of menus that is rotated at definite time intervals
Blue crab & Shrimp
Voluntary
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

23. What is Endosperm?

24. Fresh Fruits and Vegetables graded according to...
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Helps predict the expected eating characteristics of the cooked product
Mild flavor -small granules or pellets made from semolina flour

25. Poultry inspection for wholesomeness
Mandatory
Look at their lighting - heating - and cooling -their water usage -waste disposal
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
High protein white flour -made from hard wheat

26. Certified
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
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.

27. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
US No. 1 - US No. 2 - US No. 3 - US No. 4
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

28. What is Bread?
Clear -slightly bulged -not cloudy or sunken
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
High protein white flour -made from hard wheat

29. Fresh Fruits and Vegetables grading by...
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
A - B - C
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

30. What two ways should Fish and Shellfish arrive?
USDA
Tenderness - juiciness - and flavor
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Several flours blended together to yield a flour with a lower protein content than bread flour

31. What is a Cycle Menu?
Contains no gluten
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Size -color -uniformity of shape -general appearance -maturity -absence of defects
A carefully planned set of menus that is rotated at definite time intervals

32. What is Bran?
Rib -Chuck -Round -Loin
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
The outer layer of papery skin that covers the grain
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

33. What is Germ?
Bran - Endosperm - and Germ
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
The embryo of the plant and is rich in protein - fats - and minerals
Clear -slightly bulged -not cloudy or sunken

34. Market size (for oysters)
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Bran - Endosperm - and Germ

35. Quality grading
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
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
Helps predict the expected eating characteristics of the cooked product

36. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Contains large amounts of gluten
Look at their lighting - heating - and cooling -their water usage -waste disposal
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Wheat flour mixed with dried extracted gluten to increase the protein content

37. 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
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
A grain used primarily as a flour for making bread
Bright red to maroon -moist -not slimy

38. What is Brown Rice?
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
Clear -slightly bulged -not cloudy or sunken
Shiny with no brownish or yellowish discoloration -firm and elastic

39. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
High protein white flour -made from hard wheat
Voluntary
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

40. Fish and Shellfish inspected by...
USDA
USDC US Department of Commerce
Prime - Choice - Select - and Standard
Shiny with no brownish or yellowish discoloration -firm and elastic

41. What are the quality grades of beef?
A carefully planned set of menus that is rotated at definite time intervals
Prime - Choice - Select - and Standard
USDC US Department of Commerce
Voluntary

42. How should a fish/shellfish arrive by flesh and texture?
Flours - Meals - and Starches
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Shiny with no brownish or yellowish discoloration -firm and elastic
Several flours blended together to yield a flour with a lower protein content than bread flour

43. What is whole-wheat?
Tenderness - juiciness - and flavor
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Bran - Endosperm - and Germ

44. US Grade A mark indicates
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Bright red to maroon -moist -not slimy
Very low protein white flour -made from soft wheat
Voluntary

45. What is cake?
USDA
Very low protein white flour -made from soft wheat
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Wheat flour mixed with dried extracted gluten to increase the protein content

46. Fresh Produce grading is...
Prime - Choice - Good - and Standard
Blue crab & Shrimp
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Voluntary

47. Wet Aging
Clear -slightly bulged -not cloudy or sunken
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Mandatory

48. Which two meats have yield grades: Beef - veal - pork or lamb?
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
Shiny with no brownish or yellowish discoloration -firm and elastic
Beef and lamb
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

49. What are two examples of crustaceans?
Blue crab & Shrimp
Tenderness - juiciness - and flavor
Fresh -clean -sea smell -not strong or fishy
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.

50. What is Bulgur?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Voluntary
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item