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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 two ways should Fish and Shellfish arrive?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
The embryo of the plant and is rich in protein - fats - and minerals
A - B - C

2. What are the quality grades of lamb?
Prime - Choice - Good - and Utility
Several flours blended together to yield a flour with a lower protein content than bread flour
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.

3. Fresh Produce grading is...
Voluntary
High protein white flour -made from hard wheat
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The outer layer of papery skin that covers the grain

4. What are 4 Wholesale cuts of beef?
Rib -Chuck -Round -Loin
Prime - Choice - Select - and Standard
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
Contains no gluten

5. Fresh Fruits and Vegetables graded according to...
Shiny with no brownish or yellowish discoloration -firm and elastic
Size -color -uniformity of shape -general appearance -maturity -absence of defects
The embryo of the plant and is rich in protein - fats - and minerals
Bran - Endosperm - and Germ

6. What are the quality grades of veal?
A - B - C
Clams Mussels & Sea Scallops
Voluntary
Prime - Choice - Good - and Standard

7. What are 3 characteristics of quality beef?
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Tenderness - juiciness - and flavor
Beef and lamb
A job breakdown for every task with inaugurated rather than extensive objectives

8. 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
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
A grain used primarily as a flour for making bread
Prime - Choice - Good - and Standard

9. Poultry inspection for wholesomeness
Mandatory
Shiny with no brownish or yellowish discoloration -firm and elastic
Rib -Chuck -Round -Loin
Voluntary

10. 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
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
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

11. Dry Aging
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Fresh -clean -sea smell -not strong or fishy
Clear -slightly bulged -not cloudy or sunken
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

12. How should a fish/shellfish arrive by odor?
A job breakdown for every task with inaugurated rather than extensive objectives
Fresh -clean -sea smell -not strong or fishy
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
High protein white flour -made from hard wheat

13. What are the advantages of training?
Bran - Endosperm - and Germ
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

14. What is Buckwheat?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Voluntary
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Shiny with no brownish or yellowish discoloration -firm and elastic

15. What is Rye?
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
A grain used primarily as a flour for making bread
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Back ribs -tenderloin steak -ground beef -chuck pot roast

16. Market size (for oysters)
Bran - Endosperm - and Germ
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Several flours blended together to yield a flour with a lower protein content than bread flour

17. What is a Cycle Menu?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Essential - advanced - and just-in-time
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
A carefully planned set of menus that is rotated at definite time intervals

18. What are the different levels of knowledge and skills?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Contains no gluten
Prime - Choice - Good - and Standard
Essential - advanced - and just-in-time

19. How should a fish/shellfish arrive by movement?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Mild flavor -small granules or pellets made from semolina flour
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Contains large amounts of gluten

20. Certified
A - B - C
The embryo of the plant and is rich in protein - fats - and minerals
Prime - Choice - Good - and Standard
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

21. Fish and Shellfish inspected by...
USDC US Department of Commerce
US No. 1 - US No. 2 - US No. 3 - US No. 4
Flours - Meals - and Starches
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

22. What is Germ?
Shiny with no brownish or yellowish discoloration -firm and elastic
The embryo of the plant and is rich in protein - fats - and minerals
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Voluntary

23. What is corn?
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Essential - advanced - and just-in-time
Several flours blended together to yield a flour with a lower protein content than bread flour
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

24. Poultry grading for quality
Beef and lamb
Voluntary
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Fresh -clean -sea smell -not strong or fishy

25. Market Forms
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Tenderness - juiciness - and flavor
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
High protein white flour -made from hard wheat

26. What 3 things are staples in food production?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Flours - Meals - and Starches
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

27. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Prime - Choice - Good - and Utility
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Contains no gluten

28. What are the quality grades of pork?
Prime - Choice - Select - and Standard
Very low protein white flour -made from soft wheat
US No. 1 - US No. 2 - US No. 3 - US No. 4
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

29. What is whole-wheat?
Voluntary
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

30. What is wheat?
Shiny with no brownish or yellowish discoloration -firm and elastic
Clams Mussels & Sea Scallops
Contains large amounts of gluten
Several flours blended together to yield a flour with a lower protein content than bread flour

31. What characteristics does a job require?
A carefully planned set of menus that is rotated at definite time intervals
Helps predict the expected eating characteristics of the cooked product
Competence -ability -knowledge -skills
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.

32. What is gluten?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Contains large amounts of gluten
USDA
Wheat flour mixed with dried extracted gluten to increase the protein content

33. US Grade A mark indicates
Very low protein white flour -made from soft wheat
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Voluntary

34. What is a grain?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
The embryo of the plant and is rich in protein - fats - and minerals

35. What is Bulgur?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Voluntary
Clear -slightly bulged -not cloudy or sunken
Helps predict the expected eating characteristics of the cooked product

36. Fresh Produce quality grades are
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Back ribs -tenderloin steak -ground beef -chuck pot roast
Essential - advanced - and just-in-time
Bright red to maroon -moist -not slimy

37. What are two examples of crustaceans?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Blue crab & Shrimp
Very low protein white flour -made from soft wheat
Clams Mussels & Sea Scallops

38. Wet Aging
USDC US Department of Commerce
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
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

39. What is Bran?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Prime - Choice - Select - and Standard
Mild flavor -small granules or pellets made from semolina flour
The outer layer of papery skin that covers the grain

40. What is Bread?
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Back ribs -tenderloin steak -ground beef -chuck pot roast
Very low protein white flour -made from soft wheat
High protein white flour -made from hard wheat

41. What are the quality grades of beef?
Prime - Choice - Select - and Standard
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
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

42. What are the 3 parts of grain?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Bran - Endosperm - and Germ
USDC US Department of Commerce
Voluntary

43. How should a fish/shellfish arrive by eyes?
Clear -slightly bulged -not cloudy or sunken
The outer layer of papery skin that covers the grain
A - B - C
High protein white flour -made from hard wheat

44. Fish and Shellfish inspection
Clams Mussels & Sea Scallops
Voluntary
Wheat flour mixed with dried extracted gluten to increase the protein content
Prime - Choice - Good - and Standard

45. What are the quality grades for poultry?
Essential - advanced - and just-in-time
Bright red to maroon -moist -not slimy
A - B - C
Contains large amounts of gluten

46. What is cake?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Very low protein white flour -made from soft wheat
Helps predict the expected eating characteristics of the cooked product

47. What are two examples of Mollusks?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Clams Mussels & Sea Scallops
Beef and lamb
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

48. Fresh Fruits and Vegetables grading by...
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
USDA

49. Quality grading
Prime - Choice - Good - and Standard
Helps predict the expected eating characteristics of the cooked product
Contains no gluten
Several flours blended together to yield a flour with a lower protein content than bread flour

50. Which two meats have yield grades: Beef - veal - pork or lamb?
USDC US Department of Commerce
Beef and lamb
USDA
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself