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 characteristics does a job require?






2. What is corn?






3. Fish and Shellfish inspected by...






4. What are two examples of crustaceans?






5. What is whole-wheat?






6. What is Brown Rice?






7. What are 3 characteristics of quality beef?






8. What are 4 Retail cuts of beef?






9. What are some advantages of a cycle menu?






10. What are 4 Wholesale cuts of beef?






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






12. Fresh Produce grading is...






13. What is cake?






14. Which two meats have yield grades: Beef - veal - pork or lamb?






15. Wet Aging






16. What is a grain?






17. Market size (for oysters)






18. What is Rye?






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






20. What is wheat?






21. What is Bread?






22. What is gluten?






23. Poultry inspection for wholesomeness






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






25. Quality grading






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






27. How should a fish/shellfish arrive by eyes?






28. Fresh Produce quality grades are






29. What is Buckwheat flour?






30. What is Endosperm?

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31. What are the quality grades of veal?






32. What are the advantages of training?






33. What is on the job training?






34. Poultry grading for quality






35. What are the 3 parts of grain?






36. What is Buckwheat?






37. Dry Aging






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






39. What are the different levels of knowledge and skills?






40. What are two examples of Mollusks?






41. Fish and Shellfish inspection






42. Fresh Fruits and Vegetables grading by...






43. What is Bran?






44. What is Germ?






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






46. What are the quality grades of pork?






47. What is a Cycle Menu?






48. What 3 things are staples in food production?






49. What are the quality grades for poultry?






50. What is Bulgur?