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

2. The 6 categories Poultry is divided into
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
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
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

3. What are the quality grades of beef?
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
Contains no gluten
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

4. What are the quality grades of lamb?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Prime - Choice - Good - and Utility
Clear -slightly bulged -not cloudy or sunken
Wheat flour mixed with dried extracted gluten to increase the protein content

5. 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
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
Mild flavor -small granules or pellets made from semolina flour

6. What is Buckwheat flour?
USDC US Department of Commerce
A carefully planned set of menus that is rotated at definite time intervals
Contains no gluten
Clear -slightly bulged -not cloudy or sunken

7. What are the 3 parts of grain?
Flours - Meals - and Starches
Look at their lighting - heating - and cooling -their water usage -waste disposal
Bran - Endosperm - and Germ
Prime - Choice - Good - and Utility

8. Yield grading
Wheat flour mixed with dried extracted gluten to increase the protein content
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
A grain used primarily as a flour for making bread
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.

9. What 3 things are staples in food production?
Flours - Meals - and Starches
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Fresh -clean -sea smell -not strong or fishy
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 characteristics does a job require?
Competence -ability -knowledge -skills
Prime - Choice - Good - and Utility
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Mandatory

11. What are the quality grades of veal?
Prime - Choice - Good - and Standard
Mandatory
Bran - Endosperm - and Germ
High protein white flour -made from hard wheat

12. Quality grading
Helps predict the expected eating characteristics of the cooked product
A grain used primarily as a flour for making bread
Beef and lamb
A job breakdown for every task with inaugurated rather than extensive objectives

13. What is All-purpose wheat flour?
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
Fresh -clean -sea smell -not strong or fishy
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

14. US Grade A mark indicates
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

15. What are 4 Wholesale cuts of beef?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Bran - Endosperm - and Germ
Rib -Chuck -Round -Loin
Prime - Choice - Select - and Standard

16. What is Bulgur?
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
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

17. What two ways should Fish and Shellfish arrive?
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
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
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

18. 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
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Contains no gluten
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

19. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
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
Look at their lighting - heating - and cooling -their water usage -waste disposal

20. What does on the job training put an emphasis on?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Very low protein white flour -made from soft wheat
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

21. What is wheat?
Voluntary
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Contains large amounts of gluten

22. How should a fish/shellfish arrive by fins - scales - and skin?
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
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

23. What is Buckwheat?
Back ribs -tenderloin steak -ground beef -chuck pot roast
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
The outer layer of papery skin that covers the grain

24. What is Endosperm?

25. What is Brown Rice?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Beef and lamb
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Prime - Choice - Good - and Utility

26. What are the different levels of knowledge and skills?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Essential - advanced - and just-in-time
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Voluntary

27. What are the advantages of training?
Prime - Choice - Good - and Standard
Helps predict the expected eating characteristics of the cooked product
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
High protein white flour -made from hard wheat

28. Poultry inspection for wholesomeness
Mandatory
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

29. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
Flours - Meals - and Starches
Bran - Endosperm - and Germ
Mild flavor -small granules or pellets made from semolina flour

30. Fish and Shellfish inspection
Voluntary
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Very low protein white flour -made from soft wheat
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

31. Market Forms
Essential - advanced - and just-in-time
Size -color -uniformity of shape -general appearance -maturity -absence of defects
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

32. How should a fish/shellfish arrive by Gills?
Fresh -clean -sea smell -not strong or fishy
Voluntary
Bright red to maroon -moist -not slimy
A carefully planned set of menus that is rotated at definite time intervals

33. What is Germ?
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 product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
The embryo of the plant and is rich in protein - fats - and minerals
A job breakdown for every task with inaugurated rather than extensive objectives

34. What is whole-wheat?
Several flours blended together to yield a flour with a lower protein content than bread flour
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Fresh -clean -sea smell -not strong or fishy
Back ribs -tenderloin steak -ground beef -chuck pot roast

35. What is Rye?
A grain used primarily as a flour for making bread
Clams Mussels & Sea Scallops
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Several flours blended together to yield a flour with a lower protein content than bread flour

36. Wet Aging
Essential - advanced - and just-in-time
Rib -Chuck -Round -Loin
Clear -slightly bulged -not cloudy or sunken
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

37. Dry Aging
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
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
Prime - Choice - Select - and Standard

38. What are the quality grades of pork?
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
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

39. How should a fish/shellfish arrive by flesh and texture?
Shiny with no brownish or yellowish discoloration -firm and elastic
Voluntary
Prime - Choice - Good - and Utility
Competence -ability -knowledge -skills

40. What are the quality grades for poultry?
A - B - C
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Clams Mussels & Sea Scallops
Blue crab & Shrimp

41. What are 3 characteristics of quality beef?
Blue crab & Shrimp
The outer layer of papery skin that covers the grain
Tenderness - juiciness - and flavor
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

42. What are some advantages of a cycle menu?
Blue crab & Shrimp
Size -color -uniformity of shape -general appearance -maturity -absence of defects
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.
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

43. What is cake?
Very low protein white flour -made from soft wheat
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Voluntary
Competence -ability -knowledge -skills

44. Fish and Shellfish inspected by...
USDC US Department of Commerce
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.
The embryo of the plant and is rich in protein - fats - and minerals

45. What is a Cycle Menu?
A carefully planned set of menus that is rotated at definite time intervals
Bran - Endosperm - and Germ
Wheat flour mixed with dried extracted gluten to increase the protein content
Beef and lamb

46. What is on the job training?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Voluntary
Clams Mussels & Sea Scallops
A job breakdown for every task with inaugurated rather than extensive objectives

47. What is gluten?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Wheat flour mixed with dried extracted gluten to increase the protein content
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Bran - Endosperm - and Germ

48. What is Couscous?
Prime - Choice - Good - and Utility
Clear -slightly bulged -not cloudy or sunken
Mild flavor -small granules or pellets made from semolina flour
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

49. What is Bran?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Rib -Chuck -Round -Loin
A grain used primarily as a flour for making bread
The outer layer of papery skin that covers the grain

50. What are two examples of crustaceans?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
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
Blue crab & Shrimp