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. What are some characteristics a cycle menu must have in a school or hospital?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Clams Mussels & Sea Scallops
Back ribs -tenderloin steak -ground beef -chuck pot roast
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

2. What is Couscous?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Prime - Choice - Good - and Utility
Mild flavor -small granules or pellets made from semolina flour
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.

3. What is a Cycle Menu?
Contains large amounts of gluten
Flours - Meals - and Starches
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

4. What is Bulgur?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Clear -slightly bulged -not cloudy or sunken
Tenderness - juiciness - and flavor
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

5. What is Bran?
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
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The outer layer of papery skin that covers the grain

6. What is All-purpose wheat flour?
Several flours blended together to yield a flour with a lower protein content than bread flour
Prime - Choice - Select - and Standard
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

7. Wet Aging
Prime - Choice - Good - and Standard
Essential - advanced - and just-in-time
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Clear -slightly bulged -not cloudy or sunken

8. Poultry inspection for wholesomeness
Mandatory
Blue crab & Shrimp
Clams Mussels & Sea Scallops
A - B - C

9. How should a fish/shellfish arrive by fins - scales - and skin?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
A carefully planned set of menus that is rotated at definite time intervals
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.

10. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Clear -slightly bulged -not cloudy or sunken
USDA

11. How should a fish/shellfish arrive by movement?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Prime - Choice - Select - 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
The embryo of the plant and is rich in protein - fats - and minerals

12. Which two meats have yield grades: Beef - veal - pork or lamb?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Beef and lamb
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

13. What are the quality grades of lamb?
Tenderness - juiciness - and flavor
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Prime - Choice - Good - and Utility
Voluntary

14. What is cake?
Very low protein white flour -made from soft wheat
Mandatory
Mild flavor -small granules or pellets made from semolina flour
Several flours blended together to yield a flour with a lower protein content than bread flour

15. What is wheat?
Helps predict the expected eating characteristics of the cooked product
Prime - Choice - Good - 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
Contains large amounts of gluten

16. Fresh Produce grading is...
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Contains no gluten
Several flours blended together to yield a flour with a lower protein content than bread flour
Voluntary

17. What is Brown Rice?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Prime - Choice - Good - and Utility

18. What are some advantages of a cycle menu?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
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 - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
High protein white flour -made from hard wheat

19. What is gluten?
Voluntary
The outer layer of papery skin that covers the grain
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Wheat flour mixed with dried extracted gluten to increase the protein content

20. Fresh Produce quality grades are
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Beef and lamb
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

21. Fresh Fruits and Vegetables graded according to...
Beef and lamb
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.
Essential - advanced - and just-in-time
Size -color -uniformity of shape -general appearance -maturity -absence of defects

22. What are the quality grades of beef?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
USDC US Department of Commerce
Helps predict the expected eating characteristics of the cooked product
Prime - Choice - Select - and Standard

23. What are 3 characteristics of quality beef?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
US No. 1 - US No. 2 - US No. 3 - US No. 4
Tenderness - juiciness - and flavor
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

24. Fresh Fruits and Vegetables grading by...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
USDA
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

25. 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
Tenderness - juiciness - and flavor
US No. 1 - US No. 2 - US No. 3 - US No. 4
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

26. What are two examples of crustaceans?
Bran - Endosperm - and Germ
Look at their lighting - heating - and cooling -their water usage -waste disposal
Clams Mussels & Sea Scallops
Blue crab & Shrimp

27. What two ways should Fish and Shellfish arrive?
Prime - Choice - Good - and Standard
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Very low protein white flour -made from soft wheat

28. What are 4 Wholesale cuts of beef?
Rib -Chuck -Round -Loin
High protein white flour -made from hard wheat
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Contains no gluten

29. How should a fish/shellfish arrive by Gills?
Voluntary
Mild flavor -small granules or pellets made from semolina flour
Bright red to maroon -moist -not slimy
Beef and lamb

30. What are the advantages of training?
Bran - Endosperm - and Germ
Clams Mussels & Sea Scallops
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

31. US Grade A mark indicates
Mandatory
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Clear -slightly bulged -not cloudy or sunken

32. How should a fish/shellfish arrive by flesh and texture?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Shiny with no brownish or yellowish discoloration -firm and elastic
Fresh -clean -sea smell -not strong or fishy

33. What are 4 Retail cuts of beef?
High protein white flour -made from hard wheat
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Back ribs -tenderloin steak -ground beef -chuck pot roast
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

34. What is on the job training?
Helps predict the expected eating characteristics of the cooked product
Mild flavor -small granules or pellets made from semolina flour
Clams Mussels & Sea Scallops
A job breakdown for every task with inaugurated rather than extensive objectives

35. What 3 things are staples in food production?
Tenderness - juiciness - and flavor
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Rib -Chuck -Round -Loin
Flours - Meals - and Starches

36. What characteristics does a job require?
Shiny with no brownish or yellowish discoloration -firm and elastic
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Competence -ability -knowledge -skills
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

37. What are the different levels of knowledge and skills?
Several flours blended together to yield a flour with a lower protein content than bread flour
Mandatory
Essential - advanced - and just-in-time
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

38. Fish and Shellfish inspection
Voluntary
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Look at their lighting - heating - and cooling -their water usage -waste disposal
Fresh -clean -sea smell -not strong or fishy

39. What are the quality grades of pork?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Several flours blended together to yield a flour with a lower protein content than bread flour
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
US No. 1 - US No. 2 - US No. 3 - US No. 4

40. Poultry grading for quality
Voluntary
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Fresh -clean -sea smell -not strong or fishy
USDC US Department of Commerce

41. Market size (for oysters)
Shiny with no brownish or yellowish discoloration -firm and elastic
Voluntary
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

42. The 6 categories Poultry is divided into
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.
Voluntary
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

43. What are the 3 parts of grain?
Back ribs -tenderloin steak -ground beef -chuck pot roast
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

44. What is Endosperm?

45. Fish and Shellfish inspected by...
Voluntary
USDC US Department of Commerce
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
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.

46. What is corn?
Wheat flour mixed with dried extracted gluten to increase the protein content
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

47. What is whole-wheat?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Look at their lighting - heating - and cooling -their water usage -waste disposal
Clams Mussels & Sea Scallops

48. What are the quality grades for poultry?
Essential - advanced - and just-in-time
Look at their lighting - heating - and cooling -their water usage -waste disposal
A - B - C
Clear -slightly bulged -not cloudy or sunken

49. What is Buckwheat flour?
Bright red to maroon -moist -not slimy
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Mild flavor -small granules or pellets made from semolina flour
Contains no gluten

50. Quality grading
Very low protein white flour -made from soft wheat
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Bran - Endosperm - and Germ
Helps predict the expected eating characteristics of the cooked product