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 the different levels of knowledge and skills?






2. Yield grading






3. What is a Cycle Menu?






4. What are the 3 parts of grain?






5. What is corn?






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






7. Wet Aging






8. Market size (for oysters)






9. How should a fish/shellfish arrive by odor?






10. What is Buckwheat flour?






11. What is Bran?






12. What are the quality grades of pork?






13. Market Forms






14. What are the quality grades of beef?






15. What is cake?






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






17. What 3 things are staples in food production?






18. What are two examples of crustaceans?






19. What is whole-wheat?






20. What are some advantages of a cycle menu?






21. Fresh Produce quality grades are






22. What are 3 characteristics of quality beef?






23. What is Brown Rice?






24. What is Rye?






25. What is on the job training?






26. What is All-purpose wheat flour?






27. What are the quality grades of veal?






28. Poultry grading for quality






29. What is Endosperm?

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






31. What are two examples of Mollusks?






32. What is Germ?






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






34. What is Buckwheat?






35. The 6 categories Poultry is divided into






36. US Grade A mark indicates






37. Fresh Produce grading is...






38. Fish and Shellfish inspection






39. What two ways should Fish and Shellfish arrive?






40. What are the advantages of training?






41. Fish and Shellfish inspected by...






42. What is Bread?






43. What are the quality grades of lamb?






44. What is wheat?






45. What are 4 Wholesale cuts of beef?






46. What are the quality grades for poultry?






47. Fresh Fruits and Vegetables grading by...






48. What is Couscous?






49. How should a fish/shellfish arrive by fins - scales - and skin?






50. What is a grain?