Test your basic knowledge |

Introduction To Foodservice

Subject : hospitality
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. What are the quality grades of beef?






2. Poultry inspection for wholesomeness






3. Dry Aging






4. What are some characteristics a cycle menu must have in a school or hospital?






5. Certified






6. What is Couscous?






7. Fish and Shellfish inspected by...






8. What are the quality grades of pork?






9. Fresh Produce grading is...






10. Fresh Produce quality grades are






11. Fish and Shellfish inspection






12. How should a fish/shellfish arrive by fins - scales - and skin?






13. How should a fish/shellfish arrive by movement?






14. What are 4 Retail cuts of beef?






15. What is gluten?






16. What is cake?






17. Poultry grading for quality






18. How should a fish/shellfish arrive by flesh and texture?






19. What are the quality grades of veal?






20. What is Bread?






21. The 6 categories Poultry is divided into






22. Fresh Fruits and Vegetables graded according to...






23. What does on the job training put an emphasis on?






24. What is wheat?






25. What is whole-wheat?






26. What are some advantages of a cycle menu?






27. Market Forms






28. What are 3 Environmental Conservatory things a Foodservice Manager should do?






29. Quality grading






30. What characteristics does a job require?






31. What are the 3 parts of grain?






32. What are 3 characteristics of quality beef?






33. How should a fish/shellfish arrive by odor?






34. What is Bulgur?






35. What is Buckwheat flour?






36. What is on the job training?






37. What are 4 Wholesale cuts of beef?






38. Market size (for oysters)






39. US Grade A mark indicates






40. What two ways should Fish and Shellfish arrive?






41. Fresh Fruits and Vegetables grading by...






42. What are the quality grades of lamb?






43. What is Endosperm?


44. What are two examples of crustaceans?






45. What 3 things are staples in food production?






46. What is Rye?






47. How should a fish/shellfish arrive by Gills?






48. What is a Cycle Menu?






49. What are two examples of Mollusks?






50. What are the quality grades for poultry?