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. Market size (for oysters)






2. Fish and Shellfish inspection






3. Fish and Shellfish inspected by...






4. What is All-purpose wheat flour?






5. What are some advantages of a cycle menu?






6. Which two meats have yield grades: Beef - veal - pork or lamb?






7. Poultry inspection for wholesomeness






8. How should a fish/shellfish arrive by flesh and texture?






9. What are the quality grades of veal?






10. What are the quality grades of pork?






11. Yield grading






12. Market Forms






13. Fresh Produce quality grades are






14. What is cake?






15. What is Endosperm?






16. Dry Aging






17. Certified






18. What are the different levels of knowledge and skills?






19. What is Buckwheat?






20. What is a grain?






21. What two ways should Fish and Shellfish arrive?






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






23. What are the quality grades of lamb?






24. What are some characteristics a cycle menu must have in a school or hospital?






25. The 6 categories Poultry is divided into






26. US Grade A mark indicates






27. What are the advantages of training?






28. What is a Cycle Menu?






29. What is Couscous?






30. How should a fish/shellfish arrive by eyes?






31. What is Germ?






32. Fresh Produce grading is...






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






34. What are the 3 parts of grain?






35. What are 4 Retail cuts of beef?






36. What is gluten?






37. What is Bread?






38. What are 4 Wholesale cuts of beef?






39. What 3 things are staples in food production?






40. What is Bran?






41. What are the quality grades of beef?






42. Quality grading






43. Wet Aging






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






45. Fresh Fruits and Vegetables grading by...






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






47. What are the quality grades for poultry?






48. What is wheat?






49. What are two examples of crustaceans?






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