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Introduction To Foodservice

Instructions:

Answer 50 questions in 15 minutes.
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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 advantages of training?
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
Fresh -clean -sea smell -not strong or fishy
Tenderness - juiciness - and flavor

2. Fresh Fruits and Vegetables graded according to...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Helps predict the expected eating characteristics of the cooked product
Flours - Meals - and Starches
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

3. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Very low protein white flour -made from soft wheat
Look at their lighting - heating - and cooling -their water usage -waste disposal
Contains no gluten
Prime - Choice - Select - and Standard

4. What is wheat?
A grain used primarily as a flour for making bread
Contains large amounts of gluten
Helps predict the expected eating characteristics of the cooked product
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

5. Poultry inspection for wholesomeness
Competence -ability -knowledge -skills
Mandatory
A grain used primarily as a flour for making bread
Prime - Choice - Good - and Standard

6. What two ways should Fish and Shellfish arrive?
Prime - Choice - Select - and Standard
Clear -slightly bulged -not cloudy or sunken
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

7. What is Buckwheat?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
USDA
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

8. What is cake?
Prime - Choice - Select - and Standard
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
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

9. What is 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
A carefully planned set of menus that is rotated at definite time intervals
Back ribs -tenderloin steak -ground beef -chuck pot roast
Clear -slightly bulged -not cloudy or sunken

10. What is Bread?
Look at their lighting - heating - and cooling -their water usage -waste disposal
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Essential - advanced - and just-in-time
High protein white flour -made from hard wheat

11. What does on the job training put an emphasis on?
Rib -Chuck -Round -Loin
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 starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

12. What is Rye?
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
A job breakdown for every task with inaugurated rather than extensive objectives
A grain used primarily as a flour for making bread

13. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Prime - Choice - Select - and Standard
USDA
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

14. What are 3 characteristics of quality beef?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Mild flavor -small granules or pellets made from semolina flour
Tenderness - juiciness - and flavor
Wheat flour mixed with dried extracted gluten to increase the protein content

15. What are the quality grades of beef?
Essential - advanced - and just-in-time
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Prime - Choice - Select - and Standard
Prime - Choice - Good - and Utility

16. Fresh Fruits and Vegetables grading by...
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Back ribs -tenderloin steak -ground beef -chuck pot roast
USDA

17. How should a fish/shellfish arrive by eyes?
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
Clear -slightly bulged -not cloudy or sunken
Clams Mussels & Sea Scallops

18. 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
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
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

19. What is gluten?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Wheat flour mixed with dried extracted gluten to increase the protein content
Blue crab & Shrimp
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

20. What 3 things are staples in food production?
Flours - Meals - and Starches
Mandatory
Bright red to maroon -moist -not slimy
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

21. What is Endosperm?

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22. What is Bran?
The outer layer of papery skin that covers the grain
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
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
High protein white flour -made from hard wheat

23. US Grade A mark indicates
Voluntary
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Contains no gluten
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

24. Market Forms
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Contains no gluten
US No. 1 - US No. 2 - US No. 3 - US No. 4
Shiny with no brownish or yellowish discoloration -firm and elastic

25. Which two meats have yield grades: Beef - veal - pork or lamb?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Beef and lamb
Essential - advanced - and just-in-time
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

26. 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.
The embryo of the plant and is rich in protein - fats - and minerals
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

27. Dry Aging
Mandatory
A - B - C
Bright red to maroon -moist -not slimy
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

28. What is Germ?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
US No. 1 - US No. 2 - US No. 3 - US No. 4
The embryo of the plant and is rich in protein - fats - and minerals
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

29. What is Couscous?
Mild flavor -small granules or pellets made from semolina flour
Blue crab & Shrimp
Helps predict the expected eating characteristics of the cooked product
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

30. Fresh Produce quality grades are
The embryo of the plant and is rich in protein - fats - and minerals
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
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

31. How should a fish/shellfish arrive by Gills?
A - B - C
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Bright red to maroon -moist -not slimy
Prime - Choice - Good - and Utility

32. 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
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
A job breakdown for every task with inaugurated rather than extensive objectives
Shiny with no brownish or yellowish discoloration -firm and elastic

33. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
USDA
Essential - advanced - and just-in-time
Prime - Choice - Good - and Standard

34. Certified
Mild flavor -small granules or pellets made from semolina flour
Contains no gluten
Back ribs -tenderloin steak -ground beef -chuck pot roast
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

35. The 6 categories Poultry is divided into
Beef and lamb
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Back ribs -tenderloin steak -ground beef -chuck pot roast
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

36. Market size (for oysters)
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
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
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

37. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
USDA
Clear -slightly bulged -not cloudy or sunken
Fresh -clean -sea smell -not strong or fishy

38. What are 4 Wholesale cuts of beef?
Essential - advanced - and just-in-time
Rib -Chuck -Round -Loin
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

39. What characteristics does a job require?
Helps predict the expected eating characteristics of the cooked product
Tenderness - juiciness - and flavor
Contains no gluten
Competence -ability -knowledge -skills

40. Quality grading
Helps predict the expected eating characteristics of the cooked product
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
Blue crab & Shrimp

41. Poultry grading for quality
Voluntary
Bran - Endosperm - and Germ
Clams Mussels & Sea Scallops
Helps predict the expected eating characteristics of the cooked product

42. 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
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
Essential - advanced - and just-in-time

43. What is corn?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Contains large amounts of gluten
Bright red to maroon -moist -not slimy

44. What are the 3 parts of grain?
Back ribs -tenderloin steak -ground beef -chuck pot roast
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
Bran - Endosperm - and Germ
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

45. How should a fish/shellfish arrive by flesh and texture?
Shiny with no brownish or yellowish discoloration -firm and elastic
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Tenderness - juiciness - and flavor
Size -color -uniformity of shape -general appearance -maturity -absence of defects

46. Wet Aging
USDA
Contains large amounts of gluten
The outer layer of papery skin that covers the grain
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

47. What is Bulgur?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Voluntary
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

48. Fish and Shellfish inspected by...
Mandatory
Prime - Choice - Good - and Utility
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
USDC US Department of Commerce

49. Fish and Shellfish inspection
Voluntary
Prime - Choice - Good - and Standard
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

50. 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
Look at their lighting - heating - and cooling -their water usage -waste disposal
Voluntary
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.