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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
Wheat flour mixed with dried extracted gluten to increase the protein content
Prime - Choice - Select - and Standard

2. What are some advantages of a cycle menu?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
A grain used primarily as a flour for making bread
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.
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

3. What is Couscous?
USDA
US No. 1 - US No. 2 - US No. 3 - US No. 4
Flours - Meals - and Starches
Mild flavor -small granules or pellets made from semolina flour

4. What is cake?
Very low protein white flour -made from soft wheat
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.
Voluntary
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

5. How should a fish/shellfish arrive by flesh and texture?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
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
Shiny with no brownish or yellowish discoloration -firm and elastic
Voluntary

6. What is whole-wheat?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Voluntary
US No. 1 - US No. 2 - US No. 3 - US No. 4
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

7. How should a fish/shellfish arrive by Gills?
Flours - Meals - and Starches
A grain used primarily as a flour for making bread
Bright red to maroon -moist -not slimy
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

8. Fish and Shellfish inspection
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.
Voluntary
Contains no gluten
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

9. What are 3 characteristics of quality beef?
Tenderness - juiciness - and flavor
A grain used primarily as a flour for making bread
Competence -ability -knowledge -skills
Voluntary

10. Poultry grading for quality
Wheat flour mixed with dried extracted gluten to increase the protein content
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Voluntary
The outer layer of papery skin that covers the grain

11. What is wheat?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Tenderness - juiciness - and flavor
Contains large amounts of gluten

12. How should a fish/shellfish arrive by fins - scales - and skin?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Voluntary
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

13. What are the quality grades of veal?
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 large amounts of gluten
Beef and lamb
Prime - Choice - Good - and Standard

14. What is Buckwheat?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
A job breakdown for every task with inaugurated rather than extensive objectives
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

15. What is corn?
Rib -Chuck -Round -Loin
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
A carefully planned set of menus that is rotated at definite time intervals
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

16. Quality grading
Voluntary
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
Helps predict the expected eating characteristics of the cooked product

17. The 6 categories Poultry is divided into
Fresh -clean -sea smell -not strong or fishy
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Rib -Chuck -Round -Loin
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

18. What is Rye?
US No. 1 - US No. 2 - US No. 3 - US No. 4
A grain used primarily as a flour for making bread
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.
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

19. What two ways should Fish and Shellfish arrive?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Bright red to maroon -moist -not slimy
Competence -ability -knowledge -skills

20. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
Flours - Meals - and Starches
Wheat flour mixed with dried extracted gluten to increase the protein content
High protein white flour -made from hard wheat

21. How should a fish/shellfish arrive by odor?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
High protein white flour -made from hard wheat
Shiny with no brownish or yellowish discoloration -firm and elastic
Fresh -clean -sea smell -not strong or fishy

22. What are the quality grades of lamb?
Prime - Choice - Good - and Utility
Prime - Choice - Select - and Standard
Back ribs -tenderloin steak -ground beef -chuck pot roast
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

23. What is a grain?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

24. Certified
Helps predict the expected eating characteristics of the cooked product
Prime - Choice - Good - and Standard
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
USDA

25. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Blue crab & Shrimp
Voluntary
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

26. What is on the job training?
A job breakdown for every task with inaugurated rather than extensive objectives
Voluntary
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

27. Wet Aging
The embryo of the plant and is rich in protein - fats - and minerals
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
A job breakdown for every task with inaugurated rather than extensive objectives
Voluntary

28. What is Bran?
The outer layer of papery skin that covers the grain
Prime - Choice - Good - and Standard
US No. 1 - US No. 2 - US No. 3 - US No. 4
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

29. What are the different levels of knowledge and skills?
Essential - advanced - and just-in-time
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
A carefully planned set of menus that is rotated at definite time intervals
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

30. What are the quality grades for poultry?
A - B - C
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Prime - Choice - Good - and Standard
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

31. What are some characteristics a cycle menu must have in a school or hospital?
Look at their lighting - heating - and cooling -their water usage -waste disposal
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
Fresh -clean -sea smell -not strong or fishy

32. What is Brown Rice?
Bright red to maroon -moist -not slimy
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
Size -color -uniformity of shape -general appearance -maturity -absence of defects

33. What are the 3 parts of grain?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Bran - Endosperm - and Germ
USDC US Department of Commerce
Blue crab & Shrimp

34. What characteristics does a job require?
Competence -ability -knowledge -skills
Essential - advanced - and just-in-time
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

35. What is Buckwheat flour?
Beef and lamb
Contains no gluten
Mild flavor -small granules or pellets made from semolina flour
The outer layer of papery skin that covers the grain

36. What does on the job training put an emphasis on?
Competence -ability -knowledge -skills
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Clams Mussels & Sea Scallops

37. What are two examples of crustaceans?
Prime - Choice - Good - and Utility
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Blue crab & Shrimp

38. Market size (for oysters)
Voluntary
Fresh -clean -sea smell -not strong or fishy
Bran - Endosperm - and Germ
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

39. What is Endosperm?

40. What is gluten?
Wheat flour mixed with dried extracted gluten to increase the protein content
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Contains no gluten
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

41. How should a fish/shellfish arrive by movement?
Essential - advanced - and just-in-time
Prime - Choice - Good - and Utility
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Back ribs -tenderloin steak -ground beef -chuck pot roast

42. US Grade A mark indicates
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Contains large amounts of gluten
Back ribs -tenderloin steak -ground beef -chuck pot roast
Look at their lighting - heating - and cooling -their water usage -waste disposal

43. Poultry inspection for wholesomeness
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 outer layer of papery skin that covers the grain
Mandatory

44. Which two meats have yield grades: Beef - veal - pork or lamb?
Beef and lamb
Bright red to maroon -moist -not slimy
A grain used primarily as a flour for making bread
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

45. Fresh Produce grading is...
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
USDA
Clear -slightly bulged -not cloudy or sunken
Voluntary

46. Market Forms
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Bright red to maroon -moist -not slimy
Competence -ability -knowledge -skills
Clams Mussels & Sea Scallops

47. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Look at their lighting - heating - and cooling -their water usage -waste disposal
A carefully planned set of menus that is rotated at definite time intervals

48. Fresh Fruits and Vegetables grading by...
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
USDA
Prime - Choice - Good - and Utility
Prime - Choice - Select - and Standard

49. What is Bulgur?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Clams Mussels & Sea Scallops

50. What 3 things are staples in food production?
Flours - Meals - and Starches
Look at their lighting - heating - and cooling -their water usage -waste disposal
Essential - advanced - and just-in-time
The outer layer of papery skin that covers the grain