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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 3 characteristics of quality beef?
Bran - Endosperm - and Germ
Helps predict the expected eating characteristics of the cooked product
Tenderness - juiciness - and flavor
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

2. How should a fish/shellfish arrive by odor?
Back ribs -tenderloin steak -ground beef -chuck pot roast
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Fresh -clean -sea smell -not strong or fishy
Blue crab & Shrimp

3. Market size (for oysters)
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
A job breakdown for every task with inaugurated rather than extensive objectives
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Clear -slightly bulged -not cloudy or sunken

4. Poultry inspection for wholesomeness
Mandatory
Contains large amounts of gluten
Prime - Choice - Select - and Standard
Contains no gluten

5. What is Endosperm?

6. What are the different levels of knowledge and skills?
Mild flavor -small granules or pellets made from semolina flour
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Wheat flour mixed with dried extracted gluten to increase the protein content
Essential - advanced - and just-in-time

7. 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.
A - B - C
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Voluntary

8. What does on the job training put an emphasis on?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Look at their lighting - heating - and cooling -their water usage -waste disposal
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

9. What are 4 Wholesale cuts of beef?
Beef and lamb
Rib -Chuck -Round -Loin
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.

10. What is Couscous?
Mild flavor -small granules or pellets made from semolina flour
Voluntary
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

11. Quality grading
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
High protein white flour -made from hard wheat
Helps predict the expected eating characteristics of the cooked product

12. Poultry grading for quality
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Blue crab & Shrimp
Several flours blended together to yield a flour with a lower protein content than bread flour
Voluntary

13. What is cake?
The embryo of the plant and is rich in protein - fats - and minerals
Bright red to maroon -moist -not slimy
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
Very low protein white flour -made from soft wheat

14. What are the quality grades of beef?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Prime - Choice - Select - and Standard
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Clams Mussels & Sea Scallops

15. What is on the job training?
A - B - C
A job breakdown for every task with inaugurated rather than extensive objectives
Several flours blended together to yield a flour with a lower protein content than bread flour
Beef and lamb

16. What is Germ?
Bright red to maroon -moist -not slimy
USDA
The embryo of the plant and is rich in protein - fats - and minerals
Contains large amounts of gluten

17. What 3 things are staples in food production?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Flours - Meals - and Starches
The embryo of the plant and is rich in protein - fats - and minerals
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

18. What are 4 Retail cuts of beef?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
High protein white flour -made from hard wheat
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Back ribs -tenderloin steak -ground beef -chuck pot roast

19. What are two examples of Mollusks?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Clams Mussels & Sea Scallops
Beef and lamb
A carefully planned set of menus that is rotated at definite time intervals

20. What is Rye?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
A grain used primarily as a flour for making bread
Beef and lamb
Bright red to maroon -moist -not slimy

21. Fresh Produce quality grades are
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Mild flavor -small granules or pellets made from semolina flour
Clear -slightly bulged -not cloudy or sunken
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

22. Fish and Shellfish inspection
A grain used primarily as a flour for making bread
Several flours blended together to yield a flour with a lower protein content than bread flour
Flours - Meals - and Starches
Voluntary

23. What are two examples of crustaceans?
Clear -slightly bulged -not cloudy or sunken
Blue crab & Shrimp
USDA
Essential - advanced - and just-in-time

24. What is Brown Rice?
A - B - C
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
The outer layer of papery skin that covers the grain
Fresh -clean -sea smell -not strong or fishy

25. Dry Aging
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
A - B - C
Tenderness - juiciness - and flavor

26. What is whole-wheat?
Wheat flour mixed with dried extracted gluten to increase the protein content
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
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

27. What is gluten?
The embryo of the plant and is rich in protein - fats - and minerals
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Wheat flour mixed with dried extracted gluten to increase the protein content

28. What are the 3 parts of grain?
Beef and lamb
Voluntary
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Bran - Endosperm - and Germ

29. What is All-purpose wheat flour?
Competence -ability -knowledge -skills
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Clear -slightly bulged -not cloudy or sunken
Several flours blended together to yield a flour with a lower protein content than bread flour

30. Fresh Produce grading is...
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Voluntary
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

31. What is wheat?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
The outer layer of papery skin that covers the grain
Contains large amounts of gluten
Clams Mussels & Sea Scallops

32. What is a grain?
Back ribs -tenderloin steak -ground beef -chuck pot roast
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
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

33. What is Bulgur?
Mild flavor -small granules or pellets made from semolina flour
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Back ribs -tenderloin steak -ground beef -chuck pot roast

34. What is corn?
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
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

35. Market Forms
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
USDC US Department of Commerce
Fresh -clean -sea smell -not strong or fishy
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

36. What are the quality grades for poultry?
Mild flavor -small granules or pellets made from semolina flour
Back ribs -tenderloin steak -ground beef -chuck pot roast
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
A - B - C

37. 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
A carefully planned set of menus that is rotated at definite time intervals
Mild flavor -small granules or pellets made from semolina flour
Voluntary

38. What are the quality grades of pork?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Wheat flour mixed with dried extracted gluten to increase the protein content
Blue crab & Shrimp
US No. 1 - US No. 2 - US No. 3 - US No. 4

39. Fresh Fruits and Vegetables grading by...
USDA
Flours - Meals - and Starches
Tenderness - juiciness - and flavor
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

40. Fish and Shellfish inspected by...
USDC US Department of Commerce
Flours - Meals - and Starches
USDA
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

41. How should a fish/shellfish arrive by Gills?
Bright red to maroon -moist -not slimy
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

42. 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
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Contains large amounts of gluten
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

43. US Grade A mark indicates
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
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Contains no gluten

44. What is Bran?
The outer layer of papery skin that covers the grain
Voluntary
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

45. What are the quality grades of veal?
Prime - Choice - Good - and Standard
Voluntary
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

46. What is Buckwheat?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
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
Contains no gluten

47. What are some characteristics a cycle menu must have in a school or hospital?
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
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Mild flavor -small granules or pellets made from semolina flour

48. What are the advantages of training?
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Contains no gluten
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

49. How should a fish/shellfish arrive by eyes?
Tenderness - juiciness - and flavor
Prime - Choice - Good - and Standard
Clear -slightly bulged -not cloudy or sunken
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

50. The 6 categories Poultry is divided into
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Look at their lighting - heating - and cooling -their water usage -waste disposal
Mild flavor -small granules or pellets made from semolina flour
Clear -slightly bulged -not cloudy or sunken