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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 is Germ?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Mandatory
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

2. Wet Aging
Prime - Choice - Select - and Standard
Back ribs -tenderloin steak -ground beef -chuck pot roast
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.

3. What is Endosperm?

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4. What is Buckwheat flour?
Contains no gluten
Helps predict the expected eating characteristics of the cooked product
A job breakdown for every task with inaugurated rather than extensive objectives
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

5. How should a fish/shellfish arrive by eyes?
Clear -slightly bulged -not cloudy or sunken
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Voluntary
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

6. How should a fish/shellfish arrive by flesh and texture?
Shiny with no brownish or yellowish discoloration -firm and elastic
Prime - Choice - Select - and Standard
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Essential - advanced - and just-in-time

7. What are 3 characteristics of quality beef?
Shiny with no brownish or yellowish discoloration -firm and elastic
Prime - Choice - Good - and Standard
Tenderness - juiciness - and flavor
A grain used primarily as a flour for making bread

8. Fresh Produce grading is...
Mild flavor -small granules or pellets made from semolina flour
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
High protein white flour -made from hard wheat
Voluntary

9. What does on the job training put an emphasis on?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Essential - advanced - and just-in-time
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

10. What are the 3 parts of grain?
The outer layer of papery skin that covers the grain
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Bran - Endosperm - and Germ
Tenderness - juiciness - and flavor

11. What are two examples of Mollusks?
Helps predict the expected eating characteristics of the cooked product
Clams Mussels & Sea Scallops
Contains no gluten
A grain used primarily as a flour for making bread

12. What is wheat?
A - B - C
A job breakdown for every task with inaugurated rather than extensive objectives
Contains large amounts of gluten
Several flours blended together to yield a flour with a lower protein content than bread flour

13. US Grade A mark indicates
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
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

14. Fresh Fruits and Vegetables grading by...
USDA
The embryo of the plant and is rich in protein - fats - and minerals
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

15. What are the advantages of training?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
USDA
Size -color -uniformity of shape -general appearance -maturity -absence of defects

16. What are the quality grades of beef?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Fresh -clean -sea smell -not strong or fishy
US No. 1 - US No. 2 - US No. 3 - US No. 4
Prime - Choice - Select - and Standard

17. Fresh Produce quality grades are
US No. 1 - US No. 2 - US No. 3 - US No. 4
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Wheat flour mixed with dried extracted gluten to increase the protein content

18. What is whole-wheat?
Contains no gluten
Prime - Choice - Select - and Standard
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
A job breakdown for every task with inaugurated rather than extensive objectives

19. 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
Shiny with no brownish or yellowish discoloration -firm and elastic
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Rib -Chuck -Round -Loin

20. Which two meats have yield grades: Beef - veal - pork or lamb?
Voluntary
Beef and lamb
US No. 1 - US No. 2 - US No. 3 - US No. 4
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.

21. Yield grading
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
USDC US Department of Commerce
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

22. What is Couscous?
Mild flavor -small granules or pellets made from semolina flour
Shiny with no brownish or yellowish discoloration -firm and elastic
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

23. Poultry inspection for wholesomeness
Mandatory
Very low protein white flour -made from soft wheat
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

24. Certified
Shiny with no brownish or yellowish discoloration -firm and elastic
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Flours - Meals - and Starches
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

25. 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
Helps predict the expected eating characteristics of the cooked product
Mandatory
Wheat flour mixed with dried extracted gluten to increase the protein content

26. Market size (for oysters)
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Contains large amounts of gluten
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
A - B - C

27. What characteristics does a job require?
Competence -ability -knowledge -skills
Prime - Choice - Good - and Utility
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.
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

28. Fresh Fruits and Vegetables graded according to...
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Size -color -uniformity of shape -general appearance -maturity -absence of defects

29. How should a fish/shellfish arrive by movement?
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
Helps predict the expected eating characteristics of the cooked product
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

30. What is gluten?
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
Flours - Meals - and Starches
Wheat flour mixed with dried extracted gluten to increase the protein content

31. What two ways should Fish and Shellfish arrive?
Very low protein white flour -made from soft wheat
USDA
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Shiny with no brownish or yellowish discoloration -firm and elastic

32. How should a fish/shellfish arrive by fins - scales - and skin?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Mandatory

33. Fish and Shellfish inspection
Voluntary
USDC US Department of Commerce
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

34. What is Brown Rice?
Prime - Choice - Good - and Utility
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

35. What is on the job training?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Helps predict the expected eating characteristics of the cooked product
A job breakdown for every task with inaugurated rather than extensive objectives
Bran - Endosperm - and Germ

36. What is Bulgur?
Mandatory
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
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

37. What are two examples of crustaceans?
Several flours blended together to yield a flour with a lower protein content than bread flour
Blue crab & Shrimp
Contains no gluten
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

38. What are the different levels of knowledge and skills?
USDC US Department of Commerce
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Clear -slightly bulged -not cloudy or sunken
Essential - advanced - and just-in-time

39. What is All-purpose wheat flour?
Mild flavor -small granules or pellets made from semolina flour
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Several flours blended together to yield a flour with a lower protein content than bread flour

40. How should a fish/shellfish arrive by Gills?
Very low protein white flour -made from soft wheat
Bright red to maroon -moist -not slimy
The outer layer of papery skin that covers the grain
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

41. What is Bran?
The outer layer of papery skin that covers the grain
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Competence -ability -knowledge -skills
Contains no gluten

42. What are the quality grades of veal?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Prime - Choice - Good - and Standard
Contains no gluten
Mandatory

43. What is a Cycle Menu?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
A - B - C
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
A carefully planned set of menus that is rotated at definite time intervals

44. What are the quality grades of lamb?
Bright red to maroon -moist -not slimy
USDC US Department of Commerce
Back ribs -tenderloin steak -ground beef -chuck pot roast
Prime - Choice - Good - and Utility

45. What are 4 Retail cuts of beef?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Look at their lighting - heating - and cooling -their water usage -waste disposal
Back ribs -tenderloin steak -ground beef -chuck pot roast
Very low protein white flour -made from soft wheat

46. Poultry grading for quality
Clams Mussels & Sea Scallops
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
Voluntary

47. What is cake?
Voluntary
Very low protein white flour -made from soft wheat
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
A job breakdown for every task with inaugurated rather than extensive objectives

48. What is Bread?
High protein white flour -made from hard wheat
Prime - Choice - Select - and Standard
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Several flours blended together to yield a flour with a lower protein content than bread flour

49. What are the quality grades of pork?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
High protein white flour -made from hard wheat
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
US No. 1 - US No. 2 - US No. 3 - US No. 4

50. Dry Aging
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Mild flavor -small granules or pellets made from semolina flour
Back ribs -tenderloin steak -ground beef -chuck pot roast