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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.
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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. Fresh Fruits and Vegetables graded according to...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
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
USDA

2. What is cake?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Very low protein white flour -made from soft wheat
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Blue crab & Shrimp

3. What is a grain?
Prime - Choice - Good - and Utility
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
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

4. How should a fish/shellfish arrive by odor?
Fresh -clean -sea smell -not strong or fishy
The embryo of the plant and is rich in protein - fats - and minerals
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
A carefully planned set of menus that is rotated at definite time intervals

5. The 6 categories Poultry is divided into
Look at their lighting - heating - and cooling -their water usage -waste disposal
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
The embryo of the plant and is rich in protein - fats - and minerals
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

6. What is Rye?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
A grain used primarily as a flour for making bread
Voluntary

7. What are the different levels of knowledge and skills?
Shiny with no brownish or yellowish discoloration -firm and elastic
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Essential - advanced - and just-in-time

8. Fresh Fruits and Vegetables grading by...
USDA
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Prime - Choice - Good - and Standard
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

9. Poultry inspection for wholesomeness
Voluntary
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Mandatory
Contains large amounts of gluten

10. What is gluten?
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
High protein white flour -made from hard wheat
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

11. What are two examples of crustaceans?
Voluntary
Blue crab & Shrimp
Prime - Choice - Good - and Utility
Very low protein white flour -made from soft wheat

12. What is Germ?
The embryo of the plant and is rich in protein - fats - and minerals
US No. 1 - US No. 2 - US No. 3 - US No. 4
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Essential - advanced - and just-in-time

13. Fresh Produce grading is...
Fresh -clean -sea smell -not strong or fishy
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Voluntary

14. How should a fish/shellfish arrive by flesh and texture?
Shiny with no brownish or yellowish discoloration -firm and elastic
USDA
Contains no gluten
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

15. What are the advantages of training?
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
Essential - advanced - and just-in-time
Mild flavor -small granules or pellets made from semolina flour

16. How should a fish/shellfish arrive by fins - scales - and skin?
Voluntary
Voluntary
Contains no gluten
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

17. What are 4 Retail cuts of beef?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Back ribs -tenderloin steak -ground beef -chuck pot roast
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Several flours blended together to yield a flour with a lower protein content than bread flour

18. What is corn?
The embryo of the plant and is rich in protein - fats - and minerals
Clams Mussels & Sea Scallops
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

19. What is Couscous?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Mild flavor -small granules or pellets made from semolina flour
Fresh -clean -sea smell -not strong or fishy

20. What are the quality grades for poultry?
Clear -slightly bulged -not cloudy or sunken
A - B - C
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.
Contains no gluten

21. What are some advantages of a cycle menu?
Flours - Meals - and Starches
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
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

22. Which two meats have yield grades: Beef - veal - pork or lamb?
The embryo of the plant and is rich in protein - fats - and minerals
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Look at their lighting - heating - and cooling -their water usage -waste disposal
Beef and lamb

23. What is Endosperm?

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24. What are some characteristics a cycle menu must have in a school or hospital?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Competence -ability -knowledge -skills
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Clear -slightly bulged -not cloudy or sunken

25. How should a fish/shellfish arrive by movement?
Contains large amounts of gluten
Voluntary
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Bright red to maroon -moist -not slimy

26. What is whole-wheat?
Voluntary
Back ribs -tenderloin steak -ground beef -chuck pot roast
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

27. US Grade A mark indicates
Mild flavor -small granules or pellets made from semolina flour
Prime - Choice - Good - and Utility
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

28. What are 4 Wholesale cuts of beef?
Rib -Chuck -Round -Loin
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Mild flavor -small granules or pellets made from semolina flour
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

29. Dry Aging
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Contains large amounts of gluten
A job breakdown for every task with inaugurated rather than extensive objectives
Mandatory

30. Yield grading
Several flours blended together to yield a flour with a lower protein content than bread flour
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.
Bright red to maroon -moist -not slimy
Essential - advanced - and just-in-time

31. How should a fish/shellfish arrive by eyes?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Contains no gluten
Very low protein white flour -made from soft wheat
Clear -slightly bulged -not cloudy or sunken

32. What are 3 characteristics of quality beef?
Tenderness - juiciness - and flavor
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Wheat flour mixed with dried extracted gluten to increase the protein content

33. What two ways should Fish and Shellfish arrive?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Blue crab & Shrimp
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

34. What is Brown Rice?
The outer layer of papery skin that covers the grain
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
USDC US Department of Commerce

35. How should a fish/shellfish arrive by Gills?
Clams Mussels & Sea Scallops
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
Bright red to maroon -moist -not slimy

36. What are the quality grades of pork?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

37. What is Bulgur?
Prime - Choice - Select - and Standard
Contains large amounts of gluten
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

38. What is wheat?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Size -color -uniformity of shape -general appearance -maturity -absence of defects
USDC US Department of Commerce
Contains large amounts of gluten

39. What does on the job training put an emphasis on?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Clear -slightly bulged -not cloudy or sunken
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

40. 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
Voluntary
Tenderness - juiciness - and flavor
Flours - Meals - and Starches

41. Fresh Produce quality grades are
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Shiny with no brownish or yellowish discoloration -firm and elastic
Prime - Choice - Good - and Utility

42. Market size (for oysters)
A grain used primarily as a flour for making bread
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Very low protein white flour -made from soft wheat
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

43. What are the quality grades of veal?
A carefully planned set of menus that is rotated at definite time intervals
Prime - Choice - Select - and Standard
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Prime - Choice - Good - and Standard

44. Fish and Shellfish inspected by...
Rib -Chuck -Round -Loin
USDC US Department of Commerce
Prime - Choice - Good - and Standard
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

45. What are two examples of Mollusks?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Helps predict the expected eating characteristics of the cooked product
Clams Mussels & Sea Scallops
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

46. Market Forms
Wheat flour mixed with dried extracted gluten to increase the protein content
Flours - Meals - and Starches
Fresh -clean -sea smell -not strong or fishy
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

47. What is on the job training?
Fresh -clean -sea smell -not strong or fishy
Rib -Chuck -Round -Loin
A job breakdown for every task with inaugurated rather than extensive objectives
Prime - Choice - Select - and Standard

48. Poultry grading for quality
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Clams Mussels & Sea Scallops
Voluntary
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

49. What are the quality grades of lamb?
Prime - Choice - Good - and Utility
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Prime - Choice - Good - and Standard
Flours - Meals - and Starches

50. Wet Aging
Several flours blended together to yield a flour with a lower protein content than bread flour
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.
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.