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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. Wet Aging
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Fresh -clean -sea smell -not strong or fishy
Clear -slightly bulged -not cloudy or sunken
USDA

2. What is a grain?
The embryo of the plant and is rich in protein - fats - and 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.
Contains large amounts of gluten
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

3. What are the quality grades of lamb?
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
Prime - Choice - Good - and Utility
A carefully planned set of menus that is rotated at definite time intervals

4. What are the advantages of training?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
The outer layer of papery skin that covers the grain

5. What is Buckwheat?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

6. Yield grading
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
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.
Several flours blended together to yield a flour with a lower protein content than bread flour
Prime - Choice - Select - and Standard

7. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Voluntary

8. What are the quality grades of beef?
Prime - Choice - Good - and Utility
Back ribs -tenderloin steak -ground beef -chuck pot roast
Prime - Choice - Select - and Standard
Look at their lighting - heating - and cooling -their water usage -waste disposal

9. What 3 things are staples in food production?
Flours - Meals - and Starches
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

10. Fresh Fruits and Vegetables grading by...
Helps predict the expected eating characteristics of the cooked product
A grain used primarily as a flour for making bread
The embryo of the plant and is rich in protein - fats - and minerals
USDA

11. Dry Aging
High protein white flour -made from hard wheat
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
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

12. Fresh Produce grading is...
Bran - Endosperm - and Germ
USDA
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Voluntary

13. What is on the job training?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
A job breakdown for every task with inaugurated rather than extensive objectives
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

14. What does on the job training put an emphasis on?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Contains large amounts of gluten
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

15. Fresh Produce quality grades are
Blue crab & Shrimp
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Voluntary
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

16. How should a fish/shellfish arrive by fins - scales - and skin?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
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
Look at their lighting - heating - and cooling -their water usage -waste disposal

17. How should a fish/shellfish arrive by eyes?
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
Flours - Meals - and Starches
Clear -slightly bulged -not cloudy or sunken

18. What are the different levels of knowledge and skills?
Essential - advanced - and just-in-time
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Look at their lighting - heating - and cooling -their water usage -waste disposal

19. What are some characteristics a cycle menu must have in a school or hospital?
Voluntary
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

20. What are the 3 parts of grain?
Bran - Endosperm - and Germ
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
A job breakdown for every task with inaugurated rather than extensive objectives
Look at their lighting - heating - and cooling -their water usage -waste disposal

21. Poultry inspection for wholesomeness
Tenderness - juiciness - and flavor
Very low protein white flour -made from soft wheat
Mandatory
Prime - Choice - Good - and Utility

22. Fresh Fruits and Vegetables graded according to...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
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
Clams Mussels & Sea Scallops

23. What is a Cycle Menu?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
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
A carefully planned set of menus that is rotated at definite time intervals

24. What two ways should Fish and Shellfish arrive?
Look at their lighting - heating - and cooling -their water usage -waste disposal
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
A carefully planned set of menus that is rotated at definite time intervals
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

25. What is All-purpose wheat flour?
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Clams Mussels & Sea Scallops
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Several flours blended together to yield a flour with a lower protein content than bread flour

26. What is Bran?
Several flours blended together to yield a flour with a lower protein content than bread flour
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Blue crab & Shrimp
The outer layer of papery skin that covers the grain

27. What are the quality grades for poultry?
USDA
A - B - C
Several flours blended together to yield a flour with a lower protein content than bread flour
Flours - Meals - and Starches

28. What is Buckwheat flour?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
The embryo of the plant and is rich in protein - fats - and minerals
A - B - C
Contains no gluten

29. What are some advantages of a cycle menu?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
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
Beef and lamb
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

30. What are two examples of crustaceans?
Helps predict the expected eating characteristics of the cooked product
Blue crab & Shrimp
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Prime - Choice - Good - and Utility

31. How should a fish/shellfish arrive by odor?
Voluntary
Fresh -clean -sea smell -not strong or fishy
Flours - Meals - and Starches
Contains large amounts of gluten

32. What is Brown Rice?
Prime - Choice - Select - and Standard
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Several flours blended together to yield a flour with a lower protein content than bread flour
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

33. What are the quality grades of veal?
Voluntary
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Prime - Choice - Good - and Standard
A - B - C

34. What is cake?
Very low protein white flour -made from soft wheat
Essential - advanced - and just-in-time
Bran - Endosperm - and Germ
Look at their lighting - heating - and cooling -their water usage -waste disposal

35. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Look at their lighting - heating - and cooling -their water usage -waste disposal
Rib -Chuck -Round -Loin
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Competence -ability -knowledge -skills

36. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
A grain used primarily as a flour for making bread
Voluntary
Contains no gluten

37. What is Couscous?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Mild flavor -small granules or pellets made from semolina flour

38. What is Bread?
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
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Back ribs -tenderloin steak -ground beef -chuck pot roast

39. Quality grading
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Clams Mussels & Sea Scallops
Helps predict the expected eating characteristics of the cooked product

40. What are 3 characteristics of quality beef?
Mandatory
Tenderness - juiciness - and flavor
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

41. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

42. Market size (for oysters)
A carefully planned set of menus that is rotated at definite time intervals
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

43. What are 4 Wholesale cuts of beef?
USDA
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Rib -Chuck -Round -Loin

44. Certified
Flours - Meals - and Starches
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
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
Prime - Choice - Select - and Standard

45. What characteristics does a job require?
Competence -ability -knowledge -skills
Contains large amounts of gluten
Mild flavor -small granules or pellets made from semolina flour
Clear -slightly bulged -not cloudy or sunken

46. Fish and Shellfish inspected by...
Look at their lighting - heating - and cooling -their water usage -waste disposal
USDC US Department of Commerce
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
US No. 1 - US No. 2 - US No. 3 - US No. 4

47. 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
A job breakdown for every task with inaugurated rather than extensive objectives
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Contains large amounts of gluten

48. Fish and Shellfish inspection
Clear -slightly bulged -not cloudy or sunken
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Voluntary
Bright red to maroon -moist -not slimy

49. What is wheat?
Beef and lamb
Contains large amounts of gluten
Wheat flour mixed with dried extracted gluten to increase the protein content
Blue crab & Shrimp

50. What is whole-wheat?
Very low protein white flour -made from soft wheat
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
A grain used primarily as a flour for making bread
Chicken -Duck -Goose -Turkey -Guinea -Pigeon