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 the 3 parts of grain?
The embryo of the plant and is rich in protein - fats - and minerals
Contains large amounts of gluten
Prime - Choice - Good - and Utility
Bran - Endosperm - and Germ

2. Dry Aging
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
US No. 1 - US No. 2 - US No. 3 - US No. 4
Mild flavor -small granules or pellets made from semolina flour
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 two ways should Fish and Shellfish arrive?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Flours - Meals - and Starches
Back ribs -tenderloin steak -ground beef -chuck pot roast
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

4. What is Rye?
Prime - Choice - Good - and Standard
A grain used primarily as a flour for making bread
Clams Mussels & Sea Scallops
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

5. What is cake?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Very low protein white flour -made from soft wheat
Wheat flour mixed with dried extracted gluten to increase the protein content
Several flours blended together to yield a flour with a lower protein content than bread flour

6. What is Brown Rice?
Contains large amounts of gluten
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
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

7. What is a Cycle Menu?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
A carefully planned set of menus that is rotated at definite time intervals
Wheat flour mixed with dried extracted gluten to increase the protein content
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

8. What is Bran?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
The outer layer of papery skin that covers the grain
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

9. US Grade A mark indicates
Contains large amounts of gluten
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Mandatory
Size -color -uniformity of shape -general appearance -maturity -absence of defects

10. What are 3 characteristics of quality beef?
The outer layer of papery skin that covers the grain
Blue crab & Shrimp
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Tenderness - juiciness - and flavor

11. Market size (for oysters)
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
Shiny with no brownish or yellowish discoloration -firm and elastic
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

12. The 6 categories Poultry is divided into
Tenderness - juiciness - and flavor
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Rib -Chuck -Round -Loin
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

13. How should a fish/shellfish arrive by movement?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Bran - Endosperm - and Germ

14. What is Bulgur?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Voluntary
Several flours blended together to yield a flour with a lower protein content than bread flour
Voluntary

15. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Flours - Meals - and Starches
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Contains large amounts of gluten

16. What is corn?
Contains large amounts of gluten
USDA
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Back ribs -tenderloin steak -ground beef -chuck pot roast

17. What are 4 Retail cuts of beef?
The embryo of the plant and is rich in protein - fats - and minerals
Prime - Choice - Good - and Standard
Back ribs -tenderloin steak -ground beef -chuck pot roast
A - B - C

18. What is gluten?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Prime - Choice - Select - and Standard
Fresh -clean -sea smell -not strong or fishy
Wheat flour mixed with dried extracted gluten to increase the protein content

19. Wet Aging
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Prime - Choice - Good - and Standard
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

20. What is whole-wheat?
Prime - Choice - Good - and Utility
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Rib -Chuck -Round -Loin

21. What are the quality grades of veal?
Essential - advanced - and just-in-time
USDC US Department of Commerce
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

22. What is Endosperm?

23. Quality grading
High protein white flour -made from hard wheat
The embryo of the plant and is rich in protein - fats - and minerals
Look at their lighting - heating - and cooling -their water usage -waste disposal
Helps predict the expected eating characteristics of the cooked product

24. How should a fish/shellfish arrive by flesh and texture?
Shiny with no brownish or yellowish discoloration -firm and elastic
Flours - Meals - and Starches
Several flours blended together to yield a flour with a lower protein content than bread flour
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

25. Fresh Produce quality grades are
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

26. How should a fish/shellfish arrive by Gills?
Beef and lamb
Tenderness - juiciness - and flavor
Bright red to maroon -moist -not slimy
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

27. Fresh Fruits and Vegetables grading by...
Rib -Chuck -Round -Loin
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
USDA

28. What are two examples of crustaceans?
Blue crab & Shrimp
Prime - Choice - Good - and Standard
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

29. What are the quality grades of beef?
A carefully planned set of menus that is rotated at definite time intervals
Prime - Choice - Select - and Standard
Flours - Meals - and Starches
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

30. Certified
Back ribs -tenderloin steak -ground beef -chuck pot roast
Flours - Meals - and Starches
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

31. How should a fish/shellfish arrive by odor?
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
Competence -ability -knowledge -skills
Fresh -clean -sea smell -not strong or fishy

32. What is Germ?
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
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

33. What are the quality grades for poultry?
A - B - C
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Blue crab & Shrimp
Essential - advanced - and just-in-time

34. Fresh Produce grading is...
Prime - Choice - Select - and Standard
Voluntary
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Rib -Chuck -Round -Loin

35. What are the advantages of training?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Prime - Choice - Good - and Utility
Rib -Chuck -Round -Loin
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

36. Which two meats have yield grades: Beef - veal - pork or lamb?
Beef and lamb
Several flours blended together to yield a flour with a lower protein content than bread flour
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Essential - advanced - and just-in-time

37. What are two examples of Mollusks?
Clear -slightly bulged -not cloudy or sunken
Beef and lamb
Clams Mussels & Sea Scallops
Voluntary

38. How should a fish/shellfish arrive by eyes?
Bran - Endosperm - and Germ
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Rib -Chuck -Round -Loin
Clear -slightly bulged -not cloudy or sunken

39. What is Bread?
Contains no gluten
Prime - Choice - Good - and Utility
High protein white flour -made from hard wheat
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

40. What are some advantages of a cycle menu?
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
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
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

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
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Bright red to maroon -moist -not slimy
The embryo of the plant and is rich in protein - fats - and minerals

42. What is All-purpose wheat flour?
A job breakdown for every task with inaugurated rather than extensive objectives
Bright red to maroon -moist -not slimy
Helps predict the expected eating characteristics of the cooked product
Several flours blended together to yield a flour with a lower protein content than bread flour

43. What 3 things are staples in food production?
Prime - Choice - Good - and Standard
Beef and lamb
Back ribs -tenderloin steak -ground beef -chuck pot roast
Flours - Meals - and Starches

44. Fish and Shellfish inspected by...
Mandatory
USDC US Department of Commerce
USDA
Clear -slightly bulged -not cloudy or sunken

45. Poultry grading for quality
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
Voluntary
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

46. Market Forms
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
USDA
Prime - Choice - Good - and Utility

47. What is on the job training?
Mild flavor -small granules or pellets made from semolina flour
A job breakdown for every task with inaugurated rather than extensive objectives
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

48. Yield grading
Contains large amounts of gluten
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.
Tenderness - juiciness - and flavor
Contains no gluten

49. What are 4 Wholesale cuts of beef?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Rib -Chuck -Round -Loin
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

50. What is Couscous?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Mild flavor -small granules or pellets made from semolina flour