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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?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Essential - advanced - and just-in-time
Flours - Meals - and Starches
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

2. Yield grading
Clear -slightly bulged -not cloudy or sunken
Competence -ability -knowledge -skills
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.
Back ribs -tenderloin steak -ground beef -chuck pot roast

3. What is a Cycle Menu?
Clear -slightly bulged -not cloudy or sunken
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
A carefully planned set of menus that is rotated at definite time intervals
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

4. What are the 3 parts of grain?
Several flours blended together to yield a flour with a lower protein content than bread flour
Bran - Endosperm - and Germ
Flours - Meals - and Starches
Tenderness - juiciness - and flavor

5. What is corn?
A grain used primarily as a flour for making bread
Flours - Meals - and Starches
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

6. How should a fish/shellfish arrive by Gills?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Blue crab & Shrimp
The outer layer of papery skin that covers the grain
Bright red to maroon -moist -not slimy

7. Wet Aging
The embryo of the plant and is rich in protein - fats - and minerals
Helps predict the expected eating characteristics of the cooked product
Contains no gluten
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

8. Market size (for oysters)
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Back ribs -tenderloin steak -ground beef -chuck pot roast
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Clear -slightly bulged -not cloudy or sunken

9. How should a fish/shellfish arrive by odor?
Fresh -clean -sea smell -not strong or fishy
Prime - Choice - Good - and Standard
Beef and lamb
A grain used primarily as a flour for making bread

10. What is Buckwheat flour?
USDA
Flours - Meals - and Starches
Contains no gluten
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

11. What is Bran?
The outer layer of papery skin that covers the grain
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Prime - Choice - Select - and Standard

12. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Contains no gluten
Clams Mussels & Sea Scallops
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

13. Market Forms
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Essential - advanced - and just-in-time

14. What are the quality grades of beef?
Bright red to maroon -moist -not slimy
Clams Mussels & Sea Scallops
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Prime - Choice - Select - and Standard

15. What is cake?
Very low protein white flour -made from soft wheat
Back ribs -tenderloin steak -ground beef -chuck pot roast
Clams Mussels & Sea Scallops
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

16. How should a fish/shellfish arrive by movement?
Rib -Chuck -Round -Loin
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
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 starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

17. What 3 things are staples in food production?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Flours - Meals - and Starches
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

18. What are two examples of crustaceans?
Helps predict the expected eating characteristics of the cooked product
Prime - Choice - Good - and Utility
Blue crab & Shrimp
Voluntary

19. What is whole-wheat?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
USDA
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Voluntary

20. What are some advantages of a cycle menu?
Clams Mussels & Sea Scallops
Contains no gluten
Mild flavor -small granules or pellets made from semolina flour
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

21. Fresh Produce quality grades are
Back ribs -tenderloin steak -ground beef -chuck pot roast
Contains large amounts of gluten
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
US No. 1 - US No. 2 - US No. 3 - US No. 4

22. What are 3 characteristics of quality beef?
Tenderness - juiciness - and flavor
Prime - Choice - Good - and Utility
Rib -Chuck -Round -Loin
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

23. 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 embryo of the plant and is rich in protein - fats - and minerals
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

24. What is Rye?
A grain used primarily as a flour for making bread
Tenderness - juiciness - and flavor
Prime - Choice - Select - and Standard
A - B - C

25. What is on the job training?
Rib -Chuck -Round -Loin
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
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.
A job breakdown for every task with inaugurated rather than extensive objectives

26. What is All-purpose wheat flour?
High protein white flour -made from hard wheat
Several flours blended together to yield a flour with a lower protein content than bread flour
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.

27. What are the quality grades of veal?
Voluntary
Beef and lamb
Mandatory
Prime - Choice - Good - and Standard

28. Poultry grading for quality
Voluntary
Contains no gluten
Bran - Endosperm - and Germ
Essential - advanced - and just-in-time

29. What is Endosperm?

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30. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Flours - Meals - and Starches
Clear -slightly bulged -not cloudy or sunken
Look at their lighting - heating - and cooling -their water usage -waste disposal
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

31. What are two examples of Mollusks?
Prime - Choice - Select - and Standard
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Clams Mussels & Sea Scallops
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

32. What is Germ?
The embryo of the plant and is rich in protein - fats - and minerals
Voluntary
Voluntary
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

33. What does on the job training put an emphasis on?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
A - B - C
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
The embryo of the plant and is rich in protein - fats - and minerals

34. What is Buckwheat?
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.
A job breakdown for every task with inaugurated rather than extensive objectives
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

35. The 6 categories Poultry is divided into
Prime - Choice - Good - and Standard
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Wheat flour mixed with dried extracted gluten to increase the protein content
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

36. US Grade A mark indicates
Contains no gluten
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
US No. 1 - US No. 2 - US No. 3 - US No. 4
Competence -ability -knowledge -skills

37. Fresh Produce grading is...
High protein white flour -made from hard wheat
Voluntary
Fresh -clean -sea smell -not strong or fishy
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.

38. Fish and Shellfish inspection
Voluntary
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Bran - Endosperm - and Germ
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

39. What two ways should Fish and Shellfish arrive?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Blue crab & Shrimp
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Bright red to maroon -moist -not slimy

40. What are the advantages of training?
Mild flavor -small granules or pellets made from semolina flour
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Wheat flour mixed with dried extracted gluten to increase the protein content
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

41. Fish and Shellfish inspected by...
USDC US Department of Commerce
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Clams Mussels & Sea Scallops
Prime - Choice - Good - and Standard

42. What is Bread?
A grain used primarily as a flour for making bread
Tenderness - juiciness - and flavor
Back ribs -tenderloin steak -ground beef -chuck pot roast
High protein white flour -made from hard wheat

43. What are the quality grades of lamb?
Shiny with no brownish or yellowish discoloration -firm and elastic
Prime - Choice - Good - and Utility
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

44. What is wheat?
Contains large amounts of gluten
High protein white flour -made from hard wheat
Very low protein white flour -made from soft wheat
Wheat flour mixed with dried extracted gluten to increase the protein content

45. What are 4 Wholesale cuts of beef?
Blue crab & Shrimp
Back ribs -tenderloin steak -ground beef -chuck pot roast
Rib -Chuck -Round -Loin
A carefully planned set of menus that is rotated at definite time intervals

46. What are the quality grades for poultry?
Flours - Meals - and Starches
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
A - B - C
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

47. Fresh Fruits and Vegetables grading by...
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.
Clear -slightly bulged -not cloudy or sunken
USDA
Clams Mussels & Sea Scallops

48. What is Couscous?
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
Mild flavor -small granules or pellets made from semolina flour
Voluntary

49. How should a fish/shellfish arrive by fins - scales - and skin?
Contains large amounts of gluten
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
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
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

50. 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
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
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen