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. What are the 3 parts of grain?






2. Dry Aging






3. What two ways should Fish and Shellfish arrive?






4. What is Rye?






5. What is cake?






6. What is Brown Rice?






7. What is a Cycle Menu?






8. What is Bran?






9. US Grade A mark indicates






10. What are 3 characteristics of quality beef?






11. Market size (for oysters)






12. The 6 categories Poultry is divided into






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






14. What is Bulgur?






15. What are the quality grades of pork?






16. What is corn?






17. What are 4 Retail cuts of beef?






18. What is gluten?






19. Wet Aging






20. What is whole-wheat?






21. What are the quality grades of veal?






22. What is Endosperm?


23. Quality grading






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






25. Fresh Produce quality grades are






26. How should a fish/shellfish arrive by Gills?






27. Fresh Fruits and Vegetables grading by...






28. What are two examples of crustaceans?






29. What are the quality grades of beef?






30. Certified






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






32. What is Germ?






33. What are the quality grades for poultry?






34. Fresh Produce grading is...






35. What are the advantages of training?






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






37. What are two examples of Mollusks?






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






39. What is Bread?






40. What are some advantages of a cycle menu?






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






42. What is All-purpose wheat flour?






43. What 3 things are staples in food production?






44. Fish and Shellfish inspected by...






45. Poultry grading for quality






46. Market Forms






47. What is on the job training?






48. Yield grading






49. What are 4 Wholesale cuts of beef?






50. What is Couscous?