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. Fresh Produce grading is...
Prime - Choice - Select - and Standard
Several flours blended together to yield a flour with a lower protein content than bread flour
Voluntary
Tenderness - juiciness - and flavor

2. What are the quality grades of veal?
A job breakdown for every task with inaugurated rather than extensive objectives
Tenderness - juiciness - and flavor
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Prime - Choice - Good - and Standard

3. What is Buckwheat flour?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Very low protein white flour -made from soft wheat
The outer layer of papery skin that covers the grain
Contains no gluten

4. What are 4 Retail cuts of beef?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Back ribs -tenderloin steak -ground beef -chuck pot roast
Rib -Chuck -Round -Loin
USDC US Department of Commerce

5. What are the advantages of training?
Voluntary
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

6. Dry Aging
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.
A carefully planned set of menus that is rotated at definite time intervals
Shiny with no brownish or yellowish discoloration -firm and elastic

7. US Grade A mark indicates
Contains no gluten
Shiny with no brownish or yellowish discoloration -firm and elastic
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

8. What is Rye?
A grain used primarily as a flour for making bread
Flours - Meals - and Starches
Essential - advanced - and just-in-time
A - B - C

9. What is Brown Rice?
USDA
Mandatory
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

10. How should a fish/shellfish arrive by Gills?
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.
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Bright red to maroon -moist -not slimy

11. How should a fish/shellfish arrive by fins - scales - and skin?
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.
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Voluntary

12. What are 3 characteristics of quality beef?
Tenderness - juiciness - and flavor
The embryo of the plant and is rich in protein - fats - and minerals
Competence -ability -knowledge -skills
Flours - Meals - and Starches

13. What is Bran?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
The outer layer of papery skin that covers the grain
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 grain used primarily as a flour for making bread

14. What is Bulgur?
Voluntary
Back ribs -tenderloin steak -ground beef -chuck pot roast
Prime - Choice - Good - and Standard
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

15. The 6 categories Poultry is divided into
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Prime - Choice - Good - and Utility
A carefully planned set of menus that is rotated at definite time intervals

16. Poultry grading for quality
Mandatory
Contains no gluten
Voluntary
Prime - Choice - Select - and Standard

17. What is wheat?
Contains large amounts of gluten
USDA
Tenderness - juiciness - and flavor
Wheat flour mixed with dried extracted gluten to increase the protein content

18. What 3 things are staples in food production?
Prime - Choice - Good - and Standard
Very low protein white flour -made from soft wheat
Several flours blended together to yield a flour with a lower protein content than bread flour
Flours - Meals - and Starches

19. Fresh Produce quality grades are
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
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

20. What are some advantages of a cycle menu?
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
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
USDA
Beef and lamb

21. What are the quality grades of beef?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Prime - Choice - Select - and Standard
Prime - Choice - Good - and Utility
Contains no gluten

22. What is on the job training?
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
A job breakdown for every task with inaugurated rather than extensive objectives
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

23. Quality grading
US No. 1 - US No. 2 - US No. 3 - US No. 4
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Helps predict the expected eating characteristics of the cooked product
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

24. How should a fish/shellfish arrive by flesh and texture?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Shiny with no brownish or yellowish discoloration -firm and elastic
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

25. What is a grain?
Clear -slightly bulged -not cloudy or sunken
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Size -color -uniformity of shape -general appearance -maturity -absence of defects
A carefully planned set of menus that is rotated at definite time intervals

26. Fresh Fruits and Vegetables grading by...
Wheat flour mixed with dried extracted gluten to increase the protein content
Clear -slightly bulged -not cloudy or sunken
USDA
Very low protein white flour -made from soft wheat

27. What are the quality grades of pork?
Helps predict the expected eating characteristics of the cooked product
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Contains no gluten
US No. 1 - US No. 2 - US No. 3 - US No. 4

28. What is Buckwheat?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Prime - Choice - Good - and Utility
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Clams Mussels & Sea Scallops

29. What are two examples of crustaceans?
Contains no gluten
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Blue crab & Shrimp
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

30. What are some characteristics a cycle menu must have in a school or hospital?
Mandatory
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

31. What are the 3 parts of grain?
Clams Mussels & Sea Scallops
Bran - Endosperm - and Germ
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Wheat flour mixed with dried extracted gluten to increase the protein content

32. Market Forms
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
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
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.

33. Wet Aging
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
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
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

34. Fresh Fruits and Vegetables graded according to...
Back ribs -tenderloin steak -ground beef -chuck pot roast
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Wheat flour mixed with dried extracted gluten to increase the protein content
A job breakdown for every task with inaugurated rather than extensive objectives

35. What is cake?
A grain used primarily as a flour for making bread
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Very low protein white flour -made from soft wheat

36. What is Couscous?
Mild flavor -small granules or pellets made from semolina flour
Clear -slightly bulged -not cloudy or sunken
The outer layer of papery skin that covers the grain
The embryo of the plant and is rich in protein - fats - and minerals

37. Fish and Shellfish inspection
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Voluntary
Mandatory
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

38. What is Bread?
High protein white flour -made from hard wheat
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
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

39. What is Germ?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
The embryo of the plant and is rich in protein - fats - and minerals
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

40. What is Endosperm?

41. What is gluten?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
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
Shiny with no brownish or yellowish discoloration -firm and elastic

42. What two ways should Fish and Shellfish arrive?
Competence -ability -knowledge -skills
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
Fresh -clean -sea smell -not strong or fishy

43. What are 4 Wholesale cuts of beef?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Rib -Chuck -Round -Loin
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.

44. Certified
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Mandatory
Voluntary
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

45. Yield grading
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.
Mandatory
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

46. Which two meats have yield grades: Beef - veal - pork or lamb?
Bright red to maroon -moist -not slimy
Beef and lamb
Mild flavor -small granules or pellets made from semolina flour
Wheat flour mixed with dried extracted gluten to increase the protein content

47. Fish and Shellfish inspected by...
Shiny with no brownish or yellowish discoloration -firm and elastic
Very low protein white flour -made from soft wheat
Several flours blended together to yield a flour with a lower protein content than bread flour
USDC US Department of Commerce

48. Poultry inspection for wholesomeness
Mandatory
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
US No. 1 - US No. 2 - US No. 3 - US No. 4
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

49. What does on the job training put an emphasis on?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
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

50. 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
Clear -slightly bulged -not cloudy or sunken
Prime - Choice - Good - and Utility
USDC US Department of Commerce