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Introduction To Foodservice

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?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Mild flavor -small granules or pellets made from semolina flour

2. Dry Aging
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Clams Mussels & Sea Scallops
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

3. What is Bread?
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
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
High protein white flour -made from hard wheat

4. What are two examples of crustaceans?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Mild flavor -small granules or pellets made from semolina flour
Flours - Meals - and Starches
Blue crab & Shrimp

5. What is Couscous?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Voluntary
Mild flavor -small granules or pellets made from semolina flour
Prime - Choice - Good - and Standard

6. What does on the job training put an emphasis on?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Mild flavor -small granules or pellets made from semolina flour

7. What is Buckwheat?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Blue crab & Shrimp
USDA

8. What are the quality grades for poultry?
Contains large amounts of gluten
Mandatory
Prime - Choice - Good - and Utility
A - B - C

9. Poultry inspection for wholesomeness
Mandatory
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Mild flavor -small granules or pellets made from semolina flour

10. What are 3 characteristics of quality beef?
Prime - Choice - Good - and Utility
Tenderness - juiciness - and flavor
Prime - Choice - Select - and Standard
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

11. How should a fish/shellfish arrive by flesh and texture?
Shiny with no brownish or yellowish discoloration -firm and elastic
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Bright red to maroon -moist -not slimy
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

12. Poultry grading for quality
Mandatory
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 product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

13. What is Brown Rice?
Mild flavor -small granules or pellets made from semolina flour
Competence -ability -knowledge -skills
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
USDC US Department of Commerce

14. Yield grading
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
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.
Voluntary
Bran - Endosperm - and Germ

15. What characteristics does a job require?
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
Contains no gluten
Clear -slightly bulged -not cloudy or sunken

16. What is cake?
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
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Clear -slightly bulged -not cloudy or sunken

17. What is a grain?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Blue crab & Shrimp

18. What is a Cycle Menu?
A carefully planned set of menus that is rotated at definite time intervals
Essential - advanced - and just-in-time
Rib -Chuck -Round -Loin
High protein white flour -made from hard wheat

19. What 3 things are staples in food production?
USDA
Mild flavor -small granules or pellets made from semolina flour
The outer layer of papery skin that covers the grain
Flours - Meals - and Starches

20. What is whole-wheat?
Back ribs -tenderloin steak -ground beef -chuck pot roast
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Size -color -uniformity of shape -general appearance -maturity -absence of defects

21. How should a fish/shellfish arrive by eyes?
Flours - Meals - and Starches
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Clear -slightly bulged -not cloudy or sunken
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

22. What are some characteristics a cycle menu must have in a school or hospital?
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
Very low protein white flour -made from soft wheat
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

23. What is All-purpose wheat flour?
Bright red to maroon -moist -not slimy
Several flours blended together to yield a flour with a lower protein content than bread flour
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Tenderness - juiciness - and flavor

24. What is Bran?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Prime - Choice - Good - and Standard
Clams Mussels & Sea Scallops
The outer layer of papery skin that covers the grain

25. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Voluntary
Look at their lighting - heating - and cooling -their water usage -waste disposal
USDC US Department of Commerce

26. Certified
The embryo of the plant and is rich in protein - fats - and minerals
A - B - C
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
A job breakdown for every task with inaugurated rather than extensive objectives

27. Market size (for oysters)
Helps predict the expected eating characteristics of the cooked product
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

28. What two ways should Fish and Shellfish arrive?
Flours - Meals - and Starches
Bright red to maroon -moist -not slimy
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

29. Fresh Produce quality grades are
Several flours blended together to yield a flour with a lower protein content than bread flour
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Fresh -clean -sea smell -not strong or fishy
Wheat flour mixed with dried extracted gluten to increase the protein content

30. Wet Aging
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
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
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

31. What are two examples of Mollusks?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
US No. 1 - US No. 2 - US No. 3 - US No. 4
Bright red to maroon -moist -not slimy
Clams Mussels & Sea Scallops

32. Quality grading
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Helps predict the expected eating characteristics of the cooked product
Contains no gluten
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

33. Fresh Produce grading is...
Tenderness - juiciness - and flavor
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
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

34. What are 4 Retail cuts of beef?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Back ribs -tenderloin steak -ground beef -chuck pot roast
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

35. How should a fish/shellfish arrive by movement?
Voluntary
Bran - Endosperm - and Germ
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

36. Which two meats have yield grades: Beef - veal - pork or lamb?
Helps predict the expected eating characteristics of the cooked product
Beef and lamb
Flours - Meals - and Starches
The outer layer of papery skin that covers the grain

37. How should a fish/shellfish arrive by Gills?
Bright red to maroon -moist -not slimy
A carefully planned set of menus that is rotated at definite time intervals
A job breakdown for every task with inaugurated rather than extensive objectives
USDC US Department of Commerce

38. US Grade A mark indicates
A job breakdown for every task with inaugurated rather than extensive objectives
A - B - C
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

39. What are the quality grades of lamb?
Competence -ability -knowledge -skills
Prime - Choice - Good - and Utility
Tenderness - juiciness - and flavor
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

40. What is Rye?
Competence -ability -knowledge -skills
A grain used primarily as a flour for making bread
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

41. What is corn?
Essential - advanced - and just-in-time
Voluntary
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
USDC US Department of Commerce

42. What is Germ?
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 Standard
The embryo of the plant and is rich in protein - fats - and minerals
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.

43. Fish and Shellfish inspection
Voluntary
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Competence -ability -knowledge -skills
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

44. Fresh Fruits and Vegetables grading by...
Voluntary
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Voluntary
USDA

45. What is Endosperm?

46. Market Forms
Helps predict the expected eating characteristics of the cooked product
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
US No. 1 - US No. 2 - US No. 3 - US No. 4
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

47. What is gluten?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
A - B - C
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Wheat flour mixed with dried extracted gluten to increase the protein content

48. The 6 categories Poultry is divided into
Prime - Choice - Select - and Standard
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Very low protein white flour -made from soft wheat
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

49. Fish and Shellfish inspected by...
USDC US Department of Commerce
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

50. Fresh Fruits and Vegetables graded according to...
High protein white flour -made from hard wheat
Blue crab & Shrimp
Back ribs -tenderloin steak -ground beef -chuck pot roast
Size -color -uniformity of shape -general appearance -maturity -absence of defects