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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 quality grades for poultry?
A - B - C
Clear -slightly bulged -not cloudy or sunken
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Several flours blended together to yield a flour with a lower protein content than bread flour

2. What is Rye?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
A grain used primarily as a flour for making bread
Tenderness - juiciness - and flavor
Voluntary

3. Market size (for oysters)
USDC US Department of Commerce
Wheat flour mixed with dried extracted gluten to increase the protein content
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Bran - Endosperm - and Germ

4. How should a fish/shellfish arrive by Gills?
Tenderness - juiciness - and flavor
Bright red to maroon -moist -not slimy
Clams Mussels & Sea Scallops
Contains large amounts of gluten

5. What are the quality grades of veal?
Wheat flour mixed with dried extracted gluten to increase the protein content
Prime - Choice - Good - and Standard
Rib -Chuck -Round -Loin
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

6. What are 3 characteristics of quality beef?
A carefully planned set of menus that is rotated at definite time intervals
Voluntary
Helps predict the expected eating characteristics of the cooked product
Tenderness - juiciness - and flavor

7. How should a fish/shellfish arrive by odor?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
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
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Fresh -clean -sea smell -not strong or fishy

8. Fish and Shellfish inspected by...
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Fresh -clean -sea smell -not strong or fishy
USDC US Department of Commerce
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

9. What is Couscous?
Prime - Choice - Good - and Standard
Mild flavor -small granules or pellets made from semolina flour
Voluntary
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

10. Which two meats have yield grades: Beef - veal - pork or lamb?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
USDC US Department of Commerce
Beef and lamb
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

11. Certified
Prime - Choice - Good - and Utility
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

12. What are the 3 parts of grain?
Bran - Endosperm - and Germ
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Helps predict the expected eating characteristics of the cooked product

13. What characteristics does a job require?
Competence -ability -knowledge -skills
A - B - C
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

14. The 6 categories Poultry is divided into
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Bran - Endosperm - and Germ
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

15. What is Buckwheat flour?
Contains no gluten
Bright red to maroon -moist -not slimy
USDA
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

16. What is a Cycle Menu?
A job breakdown for every task with inaugurated rather than extensive objectives
A carefully planned set of menus that is rotated at definite time intervals
Contains large amounts of gluten
Very low protein white flour -made from soft wheat

17. What are the advantages of training?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

18. How should a fish/shellfish arrive by eyes?
Clear -slightly bulged -not cloudy or sunken
Mild flavor -small granules or pellets made from semolina flour
A grain used primarily as a flour for making bread
Helps predict the expected eating characteristics of the cooked product

19. What are two examples of crustaceans?
Helps predict the expected eating characteristics of the cooked product
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Blue crab & Shrimp
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

20. What is Germ?
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Beef and lamb
Mandatory
The embryo of the plant and is rich in protein - fats - and minerals

21. What are some characteristics a cycle menu must have in a school or hospital?
Several flours blended together to yield a flour with a lower protein content than bread flour
High protein white flour -made from hard wheat
Contains no gluten
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

22. How should a fish/shellfish arrive by flesh and texture?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Wheat flour mixed with dried extracted gluten to increase the protein content
Shiny with no brownish or yellowish discoloration -firm and elastic

23. What two ways should Fish and Shellfish arrive?
Voluntary
A job breakdown for every task with inaugurated rather than extensive objectives
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

24. Fresh Produce quality grades are
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
A grain used primarily as a flour for making bread
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Voluntary

25. 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.
High protein white flour -made from hard wheat
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Voluntary

26. What is Bulgur?
Mild flavor -small granules or pellets made from semolina flour
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

27. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Essential - advanced - and just-in-time
Look at their lighting - heating - and cooling -their water usage -waste disposal
A grain used primarily as a flour for making bread
Tenderness - juiciness - and flavor

28. What is Brown Rice?
Shiny with no brownish or yellowish discoloration -firm and elastic
Flours - Meals - and Starches
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

29. Market Forms
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Bright red to maroon -moist -not slimy
Clams Mussels & Sea Scallops

30. What is All-purpose wheat flour?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
A grain used primarily as a flour for making bread
The embryo of the plant and is rich in protein - fats - and minerals
Several flours blended together to yield a flour with a lower protein content than bread flour

31. What is gluten?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Wheat flour mixed with dried extracted gluten to increase the protein content
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

32. What 3 things are staples in food production?
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
Prime - Choice - Good - and Utility
Flours - Meals - and Starches

33. What is cake?
Look at their lighting - heating - and cooling -their water usage -waste disposal
High protein white flour -made from hard wheat
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.

34. What are the quality grades of pork?
High protein white flour -made from hard wheat
US No. 1 - US No. 2 - US No. 3 - US No. 4
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
The embryo of the plant and is rich in protein - fats - and minerals

35. Yield grading
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
A carefully planned set of menus that is rotated at definite time intervals
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.
USDC US Department of Commerce

36. What is a grain?
Voluntary
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
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

37. How should a fish/shellfish arrive by movement?
Fresh -clean -sea smell -not strong or fishy
Voluntary
Prime - Choice - Select - and Standard
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

38. What is corn?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Shiny with no brownish or yellowish discoloration -firm and elastic
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

39. Fresh Produce grading is...
Voluntary
Mild flavor -small granules or pellets made from semolina flour
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

40. What are the different levels of knowledge and skills?
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
Essential - advanced - and just-in-time
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

41. What is wheat?
Contains large amounts of gluten
A - B - C
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.

42. 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
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Clams Mussels & Sea Scallops

43. What does on the job training put an emphasis on?
Wheat flour mixed with dried extracted gluten to increase the protein content
A grain used primarily as a flour for making bread
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
A job breakdown for every task with inaugurated rather than extensive objectives

44. What is on the job training?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
A job breakdown for every task with inaugurated rather than extensive objectives
Mandatory
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

45. What are 4 Retail cuts of beef?
Back ribs -tenderloin steak -ground beef -chuck pot roast
A job breakdown for every task with inaugurated rather than extensive objectives
Blue crab & Shrimp
Several flours blended together to yield a flour with a lower protein content than bread flour

46. What are the quality grades of lamb?
USDA
Prime - Choice - Good - and Utility
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

47. Poultry grading for quality
Prime - Choice - Good - and Standard
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Voluntary
A carefully planned set of menus that is rotated at definite time intervals

48. What is Buckwheat?
The embryo of the plant and is rich in protein - fats - and minerals
Beef and lamb
Competence -ability -knowledge -skills
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

49. US Grade A mark indicates
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Prime - Choice - Good - and Utility
Back ribs -tenderloin steak -ground beef -chuck pot roast
Essential - advanced - and just-in-time

50. Fresh Fruits and Vegetables graded according to...
A grain used primarily as a flour for making bread
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Beef and lamb