Test your basic knowledge |

Introduction To Foodservice

Subject : hospitality
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 3 characteristics of quality beef?






2. What is on the job training?






3. The 6 categories Poultry is divided into






4. How should a fish/shellfish arrive by Gills?






5. What does on the job training put an emphasis on?






6. What is wheat?






7. What is Rye?






8. What is Buckwheat?






9. Market Forms






10. What is All-purpose wheat flour?






11. What are some characteristics a cycle menu must have in a school or hospital?






12. Fish and Shellfish inspection






13. What is corn?






14. Dry Aging






15. What are 4 Wholesale cuts of beef?






16. How should a fish/shellfish arrive by eyes?






17. What are the different levels of knowledge and skills?






18. What are the 3 parts of grain?






19. What 3 things are staples in food production?






20. What are the quality grades of veal?






21. What is Buckwheat flour?






22. What is a grain?






23. What is Endosperm?


24. Fresh Fruits and Vegetables graded according to...






25. Poultry inspection for wholesomeness






26. Certified






27. What are two examples of Mollusks?






28. What is Bread?






29. Fresh Fruits and Vegetables grading by...






30. What two ways should Fish and Shellfish arrive?






31. What is a Cycle Menu?






32. What is Bran?






33. What is Germ?






34. Market size (for oysters)






35. Quality grading






36. What are 3 Environmental Conservatory things a Foodservice Manager should do?






37. What are some advantages of a cycle menu?






38. What is Brown Rice?






39. What are 4 Retail cuts of beef?






40. Fish and Shellfish inspected by...






41. What are the quality grades of beef?






42. How should a fish/shellfish arrive by flesh and texture?






43. What is whole-wheat?






44. US Grade A mark indicates






45. What is cake?






46. Fresh Produce grading is...






47. Wet Aging






48. Which two meats have yield grades: Beef - veal - pork or lamb?






49. What are two examples of crustaceans?






50. What is Bulgur?