Test your basic knowledge |

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 odor?
A job breakdown for every task with inaugurated rather than extensive objectives
US No. 1 - US No. 2 - US No. 3 - US No. 4
Fresh -clean -sea smell -not strong or fishy
Bright red to maroon -moist -not slimy

2. What 3 things are staples in food production?
Beef and lamb
Flours - Meals - and Starches
Several flours blended together to yield a flour with a lower protein content than bread flour
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

3. What is Endosperm?

4. Quality grading
Competence -ability -knowledge -skills
Helps predict the expected eating characteristics of the cooked product
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
Wheat flour mixed with dried extracted gluten to increase the protein content

5. How should a fish/shellfish arrive by flesh and texture?
Clams Mussels & Sea Scallops
Shiny with no brownish or yellowish discoloration -firm and elastic
Fresh -clean -sea smell -not strong or fishy
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

6. What is Bread?
High protein white flour -made from hard wheat
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
Size -color -uniformity of shape -general appearance -maturity -absence of defects

7. Poultry inspection for wholesomeness
Voluntary
Mandatory
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

8. What are two examples of Mollusks?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Bran - Endosperm - and Germ
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Clams Mussels & Sea Scallops

9. 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
Voluntary
Contains large amounts of gluten
Beef and lamb

10. What are the quality grades for poultry?
Flours - Meals - and Starches
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
A - B - C
Bright red to maroon -moist -not slimy

11. Market Forms
Mandatory
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
The embryo of the plant and is rich in protein - fats - and minerals

12. What is Bran?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
High protein white flour -made from hard wheat
The outer layer of papery skin that covers the grain
A job breakdown for every task with inaugurated rather than extensive objectives

13. What are some advantages of a cycle menu?
High protein white flour -made from hard wheat
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
Fresh -clean -sea smell -not strong or fishy
USDA

14. Fish and Shellfish inspected by...
USDC US Department of Commerce
Voluntary
Helps predict the expected eating characteristics of the cooked product
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

15. What is a grain?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Mandatory
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

16. Fish and Shellfish inspection
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Very low protein white flour -made from soft wheat
Voluntary
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

17. What is Bulgur?
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.
The outer layer of papery skin that covers the grain
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

18. The 6 categories Poultry is divided into
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Helps predict the expected eating characteristics of the cooked product
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Tenderness - juiciness - and flavor

19. Market size (for oysters)
USDA
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

20. What characteristics does a job require?
USDC US Department of Commerce
Competence -ability -knowledge -skills
Flours - Meals - and Starches
Mandatory

21. What is All-purpose wheat flour?
Several flours blended together to yield a flour with a lower protein content than bread flour
USDC US Department of Commerce
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Flours - Meals - and Starches

22. US Grade A mark indicates
Competence -ability -knowledge -skills
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
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

23. How should a fish/shellfish arrive by eyes?
Bright red to maroon -moist -not slimy
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Tenderness - juiciness - and flavor
Clear -slightly bulged -not cloudy or sunken

24. How should a fish/shellfish arrive by fins - scales - and skin?
Prime - Choice - Good - and Utility
US No. 1 - US No. 2 - US No. 3 - US No. 4
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

25. How should a fish/shellfish arrive by movement?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

26. Dry Aging
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
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.
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Shiny with no brownish or yellowish discoloration -firm and elastic

27. 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
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.
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.

28. What are the quality grades of veal?
Prime - Choice - Good - and Utility
A - B - C
Prime - Choice - Good - and Standard
Clams Mussels & Sea Scallops

29. What are the different levels of knowledge and skills?
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Contains large amounts of gluten
Voluntary
Essential - advanced - and just-in-time

30. What is gluten?
Wheat flour mixed with dried extracted gluten to increase the protein content
The embryo of the plant and is rich in protein - fats - and minerals
Several flours blended together to yield a flour with a lower protein content than bread flour
Prime - Choice - Select - and Standard

31. How should a fish/shellfish arrive by Gills?
Very low protein white flour -made from soft wheat
Voluntary
Bright red to maroon -moist -not slimy
Back ribs -tenderloin steak -ground beef -chuck pot roast

32. What is wheat?
Very low protein white flour -made from soft wheat
Contains large amounts of gluten
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

33. What are 3 Environmental Conservatory things a Foodservice Manager should do?
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.
Competence -ability -knowledge -skills
Look at their lighting - heating - and cooling -their water usage -waste disposal
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

34. What is on the job training?
High protein white flour -made from hard wheat
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Contains large amounts of gluten
A job breakdown for every task with inaugurated rather than extensive objectives

35. What are the quality grades of lamb?
Prime - Choice - Good - and Utility
Mild flavor -small granules or pellets made from semolina flour
Wheat flour mixed with dried extracted gluten to increase the protein content
Several flours blended together to yield a flour with a lower protein content than bread flour

36. What is Buckwheat flour?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Mandatory
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Contains no gluten

37. 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 process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Blue crab & Shrimp
USDA

38. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Flours - Meals - and Starches
The outer layer of papery skin that covers the grain
Bright red to maroon -moist -not slimy

39. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Helps predict the expected eating characteristics of the cooked product
A job breakdown for every task with inaugurated rather than extensive objectives
Wheat flour mixed with dried extracted gluten to increase the protein content

40. What are 3 characteristics of quality beef?
A job breakdown for every task with inaugurated rather than extensive objectives
Tenderness - juiciness - and flavor
A grain used primarily as a flour for making bread
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

41. What is a Cycle Menu?
Rib -Chuck -Round -Loin
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
A carefully planned set of menus that is rotated at definite time intervals
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

42. Fresh Produce grading is...
Voluntary
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Competence -ability -knowledge -skills
A grain used primarily as a flour for making bread

43. What is Rye?
A grain used primarily as a flour for making bread
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
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
A job breakdown for every task with inaugurated rather than extensive objectives

44. Which two meats have yield grades: Beef - veal - pork or lamb?
Contains large amounts of gluten
Beef and lamb
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
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

45. 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.
The embryo of the plant and is rich in protein - fats - and minerals
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

46. What is Buckwheat?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

47. What are 4 Wholesale cuts of beef?
Clear -slightly bulged -not cloudy or sunken
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Blue crab & Shrimp
Rib -Chuck -Round -Loin

48. Fresh Fruits and Vegetables grading by...
A grain used primarily as a flour for making bread
Voluntary
Flours - Meals - and Starches
USDA

49. What is whole-wheat?
Several flours blended together to yield a flour with a lower protein content than bread flour
Prime - Choice - Select - and Standard
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Clear -slightly bulged -not cloudy or sunken

50. What is cake?
Very low protein white flour -made from soft wheat
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility