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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 the different levels of knowledge and skills?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Essential - advanced - and just-in-time
Prime - Choice - Select - and Standard
A job breakdown for every task with inaugurated rather than extensive objectives

2. What are the quality grades of beef?
Mild flavor -small granules or pellets made from semolina flour
Voluntary
Prime - Choice - Select - and Standard
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

3. What is Bulgur?
Voluntary
Rib -Chuck -Round -Loin
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
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

4. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Clams Mussels & Sea Scallops
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
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

5. What is Couscous?
Contains large amounts of gluten
Prime - Choice - Good - and Standard
Mild flavor -small granules or pellets made from semolina flour
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

6. What is Bran?
The outer layer of papery skin that covers the grain
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
Flours - Meals - and Starches
Voluntary

7. What 3 things are staples in food production?
Flours - Meals - and Starches
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
The embryo of the plant and is rich in protein - fats - and minerals

8. Fresh Fruits and Vegetables graded according to...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
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
Rib -Chuck -Round -Loin

9. What are the quality grades of pork?
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
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Very low protein white flour -made from soft wheat

10. 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
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
A grain used primarily as a flour for making bread

11. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
Look at their lighting - heating - and cooling -their water usage -waste disposal
Helps predict the expected eating characteristics of the cooked product
Wheat flour mixed with dried extracted gluten to increase the protein content

12. What are 4 Wholesale cuts of beef?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Rib -Chuck -Round -Loin
Beef and lamb
Size -color -uniformity of shape -general appearance -maturity -absence of defects

13. Fresh Produce grading is...
Voluntary
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
Contains no gluten

14. What are the quality grades for poultry?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
A - B - C
High protein white flour -made from hard wheat
A carefully planned set of menus that is rotated at definite time intervals

15. What is cake?
Prime - Choice - Good - and Standard
Prime - Choice - Select - and Standard
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

16. What is Buckwheat flour?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
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
Look at their lighting - heating - and cooling -their water usage -waste disposal

17. What is Germ?
Bright red to maroon -moist -not slimy
The embryo of the plant and is rich in protein - fats - and minerals
A job breakdown for every task with inaugurated rather than extensive objectives
Clear -slightly bulged -not cloudy or sunken

18. What is wheat?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Contains large amounts of gluten
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

19. What are two examples of crustaceans?
Blue crab & Shrimp
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.
Fresh -clean -sea smell -not strong or fishy
Very low protein white flour -made from soft wheat

20. What is whole-wheat?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Prime - Choice - Good - and Standard
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
A grain used primarily as a flour for making bread

21. What are the quality grades of lamb?
Competence -ability -knowledge -skills
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Prime - Choice - Good - and Utility
Wheat flour mixed with dried extracted gluten to increase the protein content

22. 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
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 no gluten
Competence -ability -knowledge -skills

23. How should a fish/shellfish arrive by flesh and texture?
Shiny with no brownish or yellowish discoloration -firm and elastic
The embryo of the plant and is rich in protein - fats - and minerals
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Contains no gluten

24. Quality grading
Helps predict the expected eating characteristics of the cooked product
Contains large amounts of gluten
A grain used primarily as a flour for making bread
A - B - C

25. Market Forms
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Blue crab & Shrimp
The outer layer of papery skin that covers the grain
USDA

26. What are the advantages of training?
Wheat flour mixed with dried extracted gluten to increase the protein content
A carefully planned set of menus that is rotated at definite time intervals
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Bran - Endosperm - and Germ

27. What characteristics does a job require?
Back ribs -tenderloin steak -ground beef -chuck pot roast
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.
USDC US Department of Commerce

28. What is on the job training?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Tenderness - juiciness - and flavor
A job breakdown for every task with inaugurated rather than extensive objectives

29. What does on the job training put an emphasis on?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
A - B - C
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

30. Wet Aging
Clams Mussels & Sea Scallops
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
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. Poultry inspection for wholesomeness
Contains no gluten
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Clear -slightly bulged -not cloudy or sunken
Mandatory

32. Which two meats have yield grades: Beef - veal - pork or lamb?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Beef and lamb
The outer layer of papery skin that covers the grain

33. What is All-purpose wheat flour?
Mild flavor -small granules or pellets made from semolina flour
Voluntary
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

34. What are some characteristics a cycle menu must have in a school or hospital?
Voluntary
Wheat flour mixed with dried extracted gluten to increase the protein content
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Size -color -uniformity of shape -general appearance -maturity -absence of defects

35. What is Endosperm?

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36. What two ways should Fish and Shellfish arrive?
Rib -Chuck -Round -Loin
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Fresh -clean -sea smell -not strong or fishy
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

37. What is Bread?
Essential - advanced - and just-in-time
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
High protein white flour -made from hard wheat
Bright red to maroon -moist -not slimy

38. Certified
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Rib -Chuck -Round -Loin
The outer layer of papery skin that covers the grain
Tenderness - juiciness - and flavor

39. What are 3 characteristics of quality beef?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Tenderness - juiciness - and flavor
Voluntary
Voluntary

40. How should a fish/shellfish arrive by fins - scales - and skin?
Prime - Choice - Good - and Standard
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Competence -ability -knowledge -skills
US No. 1 - US No. 2 - US No. 3 - US No. 4

41. Fresh Fruits and Vegetables grading by...
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
USDA
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Prime - Choice - Select - and Standard

42. Poultry grading for quality
Voluntary
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.
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Bran - Endosperm - and Germ

43. The 6 categories Poultry is divided into
Prime - Choice - Select - and Standard
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Bran - Endosperm - and Germ
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

44. What are the 3 parts of grain?
Bran - Endosperm - and Germ
Voluntary
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Tenderness - juiciness - and flavor

45. US Grade A mark indicates
Look at their lighting - heating - and cooling -their water usage -waste disposal
Prime - Choice - Good - and Standard
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

46. How should a fish/shellfish arrive by eyes?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
The embryo of the plant and is rich in protein - fats - and minerals
Clear -slightly bulged -not cloudy or sunken
Helps predict the expected eating characteristics of the cooked product

47. What is Buckwheat?
A - B - C
US No. 1 - US No. 2 - US No. 3 - US No. 4
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Clear -slightly bulged -not cloudy or sunken

48. What is a Cycle Menu?
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
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
A carefully planned set of menus that is rotated at definite time intervals

49. 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
Size -color -uniformity of shape -general appearance -maturity -absence of defects
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Essential - advanced - and just-in-time

50. What is Rye?
A carefully planned set of menus that is rotated at definite time intervals
A grain used primarily as a flour for making bread
Voluntary
Rib -Chuck -Round -Loin