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 Fruits and Vegetables grading by...
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
USDA
Tenderness - juiciness - and flavor
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

2. What are 3 Environmental Conservatory things a Foodservice Manager should do?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Look at their lighting - heating - and cooling -their water usage -waste disposal
Contains large amounts of gluten
Voluntary

3. How should a fish/shellfish arrive by eyes?
Very low protein white flour -made from soft wheat
Prime - Choice - Good - and Utility
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Clear -slightly bulged -not cloudy or sunken

4. What are the quality grades of lamb?
The outer layer of papery skin that covers the grain
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Prime - Choice - Good - and Utility
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

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

6. How should a fish/shellfish arrive by flesh and texture?
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
Essential - advanced - and just-in-time
A - B - C

7. What is Germ?
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
Clear -slightly bulged -not cloudy or sunken
The embryo of the plant and is rich in protein - fats - and minerals
High protein white flour -made from hard wheat

8. What are the quality grades of veal?
The embryo of the plant and is rich in protein - fats - and minerals
Back ribs -tenderloin steak -ground beef -chuck pot roast
Prime - Choice - Good - and Standard
Flours - Meals - and Starches

9. Yield grading
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
USDA
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.

10. What is Rye?
Contains large amounts of gluten
Prime - Choice - Good - and Standard
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
A grain used primarily as a flour for making bread

11. Which two meats have yield grades: Beef - veal - pork or lamb?
A job breakdown for every task with inaugurated rather than extensive objectives
A - B - C
Beef and lamb
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

12. What characteristics does a job require?
A grain used primarily as a flour for making bread
Tenderness - juiciness - and flavor
Competence -ability -knowledge -skills
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

13. What is corn?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Prime - Choice - Good - and Standard
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Bright red to maroon -moist -not slimy

14. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
Prime - Choice - Good - and Standard
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

15. What 3 things are staples in food production?
Bright red to maroon -moist -not slimy
Contains no gluten
Flours - Meals - and Starches
Tenderness - juiciness - and flavor

16. 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.
A - B - C
Bright red to maroon -moist -not slimy
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

17. 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
Voluntary
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

18. What is cake?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Very low protein white flour -made from soft wheat
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

19. What are the advantages of training?
Contains large amounts of gluten
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
Very low protein white flour -made from soft wheat

20. What is All-purpose wheat flour?
Voluntary
Voluntary
Several flours blended together to yield a flour with a lower protein content than bread flour
Helps predict the expected eating characteristics of the cooked product

21. Market size (for oysters)
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
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.
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

22. What are the 3 parts of grain?
Competence -ability -knowledge -skills
A job breakdown for every task with inaugurated rather than extensive objectives
Bran - Endosperm - and Germ
US No. 1 - US No. 2 - US No. 3 - US No. 4

23. Fish and Shellfish inspection
Voluntary
USDC US Department of Commerce
Prime - Choice - Select - and Standard
Helps predict the expected eating characteristics of the cooked product

24. What is Couscous?
A carefully planned set of menus that is rotated at definite time intervals
Mild flavor -small granules or pellets made from semolina flour
USDC US Department of Commerce
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

25. What are 3 characteristics of quality beef?
A job breakdown for every task with inaugurated rather than extensive objectives
Tenderness - juiciness - and flavor
The outer layer of papery skin that covers the grain
Clams Mussels & Sea Scallops

26. Market Forms
Blue crab & Shrimp
Rib -Chuck -Round -Loin
US No. 1 - US No. 2 - US No. 3 - US No. 4
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

27. 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
Shiny with no brownish or yellowish discoloration -firm and elastic
A carefully planned set of menus that is rotated at definite time intervals
Look at their lighting - heating - and cooling -their water usage -waste disposal

28. Fish and Shellfish inspected by...
Prime - Choice - Good - and Standard
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
USDC US Department of Commerce

29. US Grade A mark indicates
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.
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The embryo of the plant and is rich in protein - fats - and minerals
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

30. What is gluten?
Wheat flour mixed with dried extracted gluten to increase the protein content
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
USDC US Department of Commerce
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

31. What is whole-wheat?
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
Contains no gluten
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

32. What are some characteristics a cycle menu must have in a school or hospital?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Back ribs -tenderloin steak -ground beef -chuck pot roast
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
A grain used primarily as a flour for making bread

33. The 6 categories Poultry is divided into
Bright red to maroon -moist -not slimy
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Helps predict the expected eating characteristics of the cooked product
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

34. 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
Voluntary
Shiny with no brownish or yellowish discoloration -firm and elastic
Prime - Choice - Good - and Standard

35. What is Bulgur?
Prime - Choice - Good - and Utility
Clear -slightly bulged -not cloudy or sunken
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

36. What is Bran?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The outer layer of papery skin that covers the grain
Fresh -clean -sea smell -not strong or fishy
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

37. What does on the job training put an emphasis on?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
The outer layer of papery skin that covers the grain
Prime - Choice - Good - and Utility
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

38. How should a fish/shellfish arrive by fins - scales - and skin?
USDC US Department of Commerce
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Prime - Choice - Good - and Utility
Very low protein white flour -made from soft wheat

39. What is Bread?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
High protein white flour -made from hard wheat
Mandatory
A - B - C

40. What are the quality grades of beef?
Rib -Chuck -Round -Loin
Prime - Choice - Select - and Standard
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
The embryo of the plant and is rich in protein - fats - and minerals

41. How should a fish/shellfish arrive by odor?
Clams Mussels & Sea Scallops
Clear -slightly bulged -not cloudy or sunken
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.
Fresh -clean -sea smell -not strong or fishy

42. What are 4 Wholesale cuts of beef?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Rib -Chuck -Round -Loin
Several flours blended together to yield a flour with a lower protein content than bread flour
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

43. What are 4 Retail cuts of beef?
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
Back ribs -tenderloin steak -ground beef -chuck pot roast

44. What are the quality grades of pork?
Flours - Meals - and Starches
Several flours blended together to yield a flour with a lower protein content than bread flour
US No. 1 - US No. 2 - US No. 3 - US No. 4
Wheat flour mixed with dried extracted gluten to increase the protein content

45. Fresh Fruits and Vegetables graded according to...
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Bran - Endosperm - and Germ

46. What are two examples of crustaceans?
Blue crab & Shrimp
Mandatory
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
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.

47. 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
Clams Mussels & Sea Scallops
Wheat flour mixed with dried extracted gluten to increase the protein content
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

48. What is a grain?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Mild flavor -small granules or pellets made from semolina flour
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
The outer layer of papery skin that covers the grain

49. What are the different levels of knowledge and skills?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
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
Blue crab & Shrimp

50. Fresh Produce grading is...
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Voluntary
Several flours blended together to yield a flour with a lower protein content than bread flour