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






2. What are some advantages of a cycle menu?






3. What are two examples of Mollusks?






4. Fresh Fruits and Vegetables grading by...






5. What is a Cycle Menu?






6. What is gluten?






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






8. What is Endosperm?


9. Poultry grading for quality






10. What two ways should Fish and Shellfish arrive?






11. What are two examples of crustaceans?






12. Market size (for oysters)






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






14. What are the quality grades of veal?






15. What is All-purpose wheat flour?






16. What is whole-wheat?






17. What are the quality grades of lamb?






18. What is Brown Rice?






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






20. Wet Aging






21. What is corn?






22. What are the 3 parts of grain?






23. US Grade A mark indicates






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






25. What are 4 Retail cuts of beef?






26. What is on the job training?






27. What are 3 characteristics of quality beef?






28. What characteristics does a job require?






29. What is Bran?






30. What is Bread?






31. What are 4 Wholesale cuts of beef?






32. Fresh Fruits and Vegetables graded according to...






33. Market Forms






34. What are the advantages of training?






35. Fresh Produce grading is...






36. What is Germ?






37. What is cake?






38. Fish and Shellfish inspected by...






39. What is Buckwheat?






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






41. What are the quality grades of beef?






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






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






44. What is Bulgur?






45. What is wheat?






46. What are the quality grades of pork?






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






48. Quality grading






49. What is a grain?






50. Dry Aging