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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.
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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 4 Wholesale cuts of beef?
The embryo of the plant and is rich in protein - fats - and minerals
Rib -Chuck -Round -Loin
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Clams Mussels & Sea Scallops

2. What characteristics does a job require?
Beef and lamb
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Competence -ability -knowledge -skills
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

3. Yield grading
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
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.
High protein white flour -made from hard wheat

4. Fresh Fruits and Vegetables graded according to...
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
USDC US Department of Commerce
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Size -color -uniformity of shape -general appearance -maturity -absence of defects

5. How should a fish/shellfish arrive by Gills?
Bright red to maroon -moist -not slimy
Essential - advanced - and just-in-time
The outer layer of papery skin that covers the grain
Helps predict the expected eating characteristics of the cooked product

6. 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
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
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

7. Fish and Shellfish inspection
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Voluntary
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Look at their lighting - heating - and cooling -their water usage -waste disposal

8. Fresh Produce grading is...
Mandatory
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Voluntary
Flours - Meals - and Starches

9. Poultry inspection for wholesomeness
Mandatory
USDC US Department of Commerce
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Clear -slightly bulged -not cloudy or sunken

10. What is Bread?
Back ribs -tenderloin steak -ground beef -chuck pot roast
High protein white flour -made from hard wheat
Shiny with no brownish or yellowish discoloration -firm and elastic
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

11. What is Rye?
A carefully planned set of menus that is rotated at definite time intervals
USDA
A grain used primarily as a flour for making bread
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

12. What are two examples of Mollusks?
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.
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Bran - Endosperm - and Germ
Clams Mussels & Sea Scallops

13. Quality grading
Helps predict the expected eating characteristics of the cooked product
USDC US Department of Commerce
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Back ribs -tenderloin steak -ground beef -chuck pot roast

14. What are the quality grades of lamb?
USDA
Clear -slightly bulged -not cloudy or sunken
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Prime - Choice - Good - and Utility

15. What are the different levels of knowledge and skills?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Essential - advanced - and just-in-time
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

16. What is wheat?
The outer layer of papery skin that covers the grain
Clear -slightly bulged -not cloudy or sunken
Contains no gluten
Contains large amounts of gluten

17. US Grade A mark indicates
Look at their lighting - heating - and cooling -their water usage -waste disposal
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
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.

18. What does on the job training put an emphasis on?
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Several flours blended together to yield a flour with a lower protein content than bread flour
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
USDC US Department of Commerce

19. What is Germ?
Wheat flour mixed with dried extracted gluten to increase the protein content
The outer layer of papery skin that covers the grain
The embryo of the plant and is rich in protein - fats - and minerals
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

20. Fresh Produce quality grades are
Several flours blended together to yield a flour with a lower protein content than bread flour
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Blue crab & Shrimp
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

21. Poultry grading for quality
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Voluntary
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Several flours blended together to yield a flour with a lower protein content than bread flour

22. What is cake?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Very low protein white flour -made from soft wheat
Rib -Chuck -Round -Loin
High protein white flour -made from hard wheat

23. What are the quality grades of beef?
Prime - Choice - Select - and Standard
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Size -color -uniformity of shape -general appearance -maturity -absence of defects
A - B - C

24. What are 3 characteristics of quality beef?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Look at their lighting - heating - and cooling -their water usage -waste disposal
Tenderness - juiciness - and flavor

25. What are the advantages of training?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Very low protein white flour -made from soft wheat

26. Market size (for oysters)
Several flours blended together to yield a flour with a lower protein content than bread flour
Rib -Chuck -Round -Loin
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Blue crab & Shrimp

27. What is corn?
Mandatory
Bran - Endosperm - and Germ
A job breakdown for every task with inaugurated rather than extensive objectives
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 Buckwheat flour?
Contains no gluten
Contains large amounts of gluten
Size -color -uniformity of shape -general appearance -maturity -absence of defects
USDA

29. Certified
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

30. How should a fish/shellfish arrive by eyes?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Clear -slightly bulged -not cloudy or sunken
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.
Contains large amounts of gluten

31. Dry Aging
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
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
Tenderness - juiciness - and flavor

32. What are some advantages of a cycle menu?
Contains large amounts of gluten
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
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 edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

33. What is a Cycle Menu?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Flours - Meals - and Starches
A carefully planned set of menus that is rotated at definite time intervals
Prime - Choice - Good - and Utility

34. How should a fish/shellfish arrive by fins - scales - and skin?
Prime - Choice - Good - and Standard
Beef and lamb
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
A grain used primarily as a flour for making bread

35. What is gluten?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
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
Bran - Endosperm - and Germ

36. Wet Aging
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Prime - Choice - Good - and Utility
Voluntary

37. What is Bulgur?
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
Very low protein white flour -made from soft wheat
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Flours - Meals - and Starches

38. 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
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

39. What are the 3 parts of grain?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Wheat flour mixed with dried extracted gluten to increase the protein content
Bran - Endosperm - and Germ
Mandatory

40. What is Couscous?
Fresh -clean -sea smell -not strong or fishy
Mild flavor -small granules or pellets made from semolina flour
The outer layer of papery skin that covers the grain
Essential - advanced - and just-in-time

41. What are 4 Retail cuts of beef?
The embryo of the plant and is rich in protein - fats - and minerals
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Back ribs -tenderloin steak -ground beef -chuck pot roast
Clams Mussels & Sea Scallops

42. What are the quality grades of pork?
Essential - advanced - and just-in-time
Bright red to maroon -moist -not slimy
US No. 1 - US No. 2 - US No. 3 - US No. 4
Contains large amounts of gluten

43. Market Forms
Mild flavor -small granules or pellets made from semolina flour
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

44. How should a fish/shellfish arrive by movement?
Contains no gluten
Voluntary
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

45. What is All-purpose wheat flour?
Voluntary
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
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.
Several flours blended together to yield a flour with a lower protein content than bread flour

46. How should a fish/shellfish arrive by flesh and texture?
USDC US Department of Commerce
The outer layer of papery skin that covers the grain
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Shiny with no brownish or yellowish discoloration -firm and elastic

47. Fish and Shellfish inspected by...
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
USDC US Department of Commerce
Beef and lamb
Wheat flour mixed with dried extracted gluten to increase the protein content

48. What is on the job training?
A job breakdown for every task with inaugurated rather than extensive objectives
Helps predict the expected eating characteristics of the cooked product
Beef and lamb
Mandatory

49. What are the quality grades of veal?
Beef and lamb
Prime - Choice - Good - and Standard
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Mild flavor -small granules or pellets made from semolina flour

50. 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
Contains large amounts of gluten
The outer layer of papery skin that covers the grain
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks