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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 the advantages of training?
Contains no gluten
A - B - C
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

2. Fish and Shellfish inspected by...
A job breakdown for every task with inaugurated rather than extensive objectives
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
USDC US Department of Commerce
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

3. Wet Aging
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
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

4. 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
Rib -Chuck -Round -Loin
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

5. The 6 categories Poultry is divided into
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
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.
Clams Mussels & Sea Scallops
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

6. What are 3 characteristics of quality beef?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Tenderness - juiciness - and flavor
USDA
Look at their lighting - heating - and cooling -their water usage -waste disposal

7. How should a fish/shellfish arrive by eyes?
Prime - Choice - Select - and Standard
A grain used primarily as a flour for making bread
Clear -slightly bulged -not cloudy or sunken
A carefully planned set of menus that is rotated at definite time intervals

8. What are some characteristics a cycle menu must have in a school or hospital?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
USDA
Essential - advanced - and just-in-time
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

9. 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
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 carefully planned set of menus that is rotated at definite time intervals
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

10. What is Endosperm?

11. What is Bran?
A - B - C
Tenderness - juiciness - and flavor
The outer layer of papery skin that covers the grain
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

12. What is a grain?
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
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
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.

13. Fresh Fruits and Vegetables grading by...
Beef and lamb
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Competence -ability -knowledge -skills
USDA

14. What is on the job training?
Voluntary
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
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

15. What is Couscous?
Several flours blended together to yield a flour with a lower protein content than bread flour
Fresh -clean -sea smell -not strong or fishy
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Mild flavor -small granules or pellets made from semolina flour

16. Which two meats have yield grades: Beef - veal - pork or lamb?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Fresh -clean -sea smell -not strong or fishy
Contains large amounts of gluten
Beef and lamb

17. What is Germ?
Bright red to maroon -moist -not slimy
Mandatory
The embryo of the plant and is rich in protein - fats - and minerals
Voluntary

18. What is wheat?
Contains large amounts of gluten
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Prime - Choice - Select - and Standard

19. Market size (for oysters)
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
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
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

20. What are two examples of crustaceans?
Wheat flour mixed with dried extracted gluten to increase the protein content
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Blue crab & Shrimp
USDC US Department of Commerce

21. Poultry grading for quality
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
A job breakdown for every task with inaugurated rather than extensive objectives
Bran - Endosperm - and Germ
Voluntary

22. Fresh Fruits and Vegetables graded according to...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Prime - Choice - Good - and Utility
Clams Mussels & Sea Scallops
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

23. What is Bulgur?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
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
Tenderness - juiciness - and flavor

24. What are the quality grades of veal?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Flours - Meals - and Starches
Prime - Choice - Good - and Standard
USDC US Department of Commerce

25. What is Buckwheat?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Voluntary
Beef and lamb
The outer layer of papery skin that covers the grain

26. What does on the job training put an emphasis on?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Prime - Choice - Select - and Standard
Rib -Chuck -Round -Loin

27. What characteristics does a job require?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Several flours blended together to yield a flour with a lower protein content than bread flour
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Competence -ability -knowledge -skills

28. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Look at their lighting - heating - and cooling -their water usage -waste disposal
Beef and lamb
Shiny with no brownish or yellowish discoloration -firm and elastic

29. Dry Aging
USDA
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

30. How should a fish/shellfish arrive by flesh and texture?
Shiny with no brownish or yellowish discoloration -firm and elastic
Mild flavor -small granules or pellets made from semolina flour
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
The outer layer of papery skin that covers the grain

31. Market Forms
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The embryo of the plant and is rich in protein - fats - and minerals
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

32. What is gluten?
USDA
Prime - Choice - Good - and Utility
Wheat flour mixed with dried extracted gluten to increase the protein content
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

33. Fresh Produce grading is...
Beef and lamb
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Voluntary

34. What is All-purpose wheat flour?
USDC US Department of Commerce
Several flours blended together to yield a flour with a lower protein content than bread flour
Beef and lamb
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

35. What are the 3 parts of grain?
Helps predict the expected eating characteristics of the cooked product
USDA
Prime - Choice - Select - and Standard
Bran - Endosperm - and Germ

36. How should a fish/shellfish arrive by Gills?
Clams Mussels & Sea Scallops
Bright red to maroon -moist -not slimy
The outer layer of papery skin that covers the grain
Prime - Choice - Good - and Standard

37. What is cake?
Contains no gluten
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Very low protein white flour -made from soft wheat
Clams Mussels & Sea Scallops

38. What are the quality grades of lamb?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Several flours blended together to yield a flour with a lower protein content than bread flour
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Prime - Choice - Good - and Utility

39. What is a Cycle Menu?
USDA
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Rib -Chuck -Round -Loin
A carefully planned set of menus that is rotated at definite time intervals

40. What is whole-wheat?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Competence -ability -knowledge -skills
Tenderness - juiciness - and flavor
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

41. 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
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Prime - Choice - Select - and Standard
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

42. How should a fish/shellfish arrive by odor?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Fresh -clean -sea smell -not strong or fishy
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Tenderness - juiciness - and flavor

43. Fresh Produce quality grades are
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
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
Clams Mussels & Sea Scallops

44. What is Buckwheat flour?
A - B - C
US No. 1 - US No. 2 - US No. 3 - US No. 4
Contains no gluten
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

45. What is corn?
USDA
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Clams Mussels & Sea Scallops
Fresh -clean -sea smell -not strong or fishy

46. Poultry inspection for wholesomeness
The outer layer of papery skin that covers the grain
Fresh -clean -sea smell -not strong or fishy
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Mandatory

47. What are two examples of Mollusks?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Clams Mussels & Sea Scallops
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

48. How should a fish/shellfish arrive by movement?
Several flours blended together to yield a flour with a lower protein content than bread flour
Rib -Chuck -Round -Loin
High protein white flour -made from hard wheat
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

49. What are the quality grades for poultry?
Tenderness - juiciness - and flavor
A - B - C
A grain used primarily as a flour for making bread
Clams Mussels & Sea Scallops

50. Quality grading
Prime - Choice - Good - and Standard
Beef and lamb
A grain used primarily as a flour for making bread
Helps predict the expected eating characteristics of the cooked product