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Introduction To Foodservice

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. Dry Aging
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Essential - advanced - and just-in-time
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Bran - Endosperm - and Germ

2. What is corn?
Prime - Choice - Good - and Standard
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

3. What are the quality grades of lamb?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Competence -ability -knowledge -skills
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Prime - Choice - Good - and Utility

4. What are the quality grades for poultry?
A - B - C
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

5. What is a Cycle Menu?
US No. 1 - US No. 2 - US No. 3 - US No. 4
A carefully planned set of menus that is rotated at definite time intervals
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Back ribs -tenderloin steak -ground beef -chuck pot roast

6. What are the 3 parts of grain?
Clams Mussels & Sea Scallops
Very low protein white flour -made from soft wheat
Voluntary
Bran - Endosperm - and Germ

7. Poultry inspection for wholesomeness
Contains large amounts of gluten
Back ribs -tenderloin steak -ground beef -chuck pot roast
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Mandatory

8. What are two examples of Mollusks?
The outer layer of papery skin that covers the grain
Clams Mussels & Sea Scallops
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
A job breakdown for every task with inaugurated rather than extensive objectives

9. What is a grain?
Contains no gluten
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
USDA
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

10. What is Buckwheat?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
High protein white flour -made from hard wheat

11. Fresh Produce grading is...
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Flours - Meals - and Starches
Voluntary

12. 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.
Competence -ability -knowledge -skills
Prime - Choice - Select - and Standard
Rib -Chuck -Round -Loin

13. What are the different levels of knowledge and skills?
Competence -ability -knowledge -skills
Mandatory
Essential - advanced - and just-in-time
Flours - Meals - and Starches

14. What is Bran?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
The outer layer of papery skin that covers the grain
Very low protein white flour -made from soft wheat
Helps predict the expected eating characteristics of the cooked product

15. What are the advantages of training?
Tenderness - juiciness - and flavor
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
The outer layer of papery skin that covers the grain

16. What are some characteristics a cycle menu must have in a school or hospital?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
The outer layer of papery skin that covers the grain
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

17. How should a fish/shellfish arrive by Gills?
Voluntary
Several flours blended together to yield a flour with a lower protein content than bread flour
Bright red to maroon -moist -not slimy
Beef and lamb

18. What is Brown Rice?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Clear -slightly bulged -not cloudy or sunken
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.
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

19. What is Couscous?
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.
Mild flavor -small granules or pellets made from semolina flour
Voluntary
Helps predict the expected eating characteristics of the cooked product

20. What two ways should Fish and Shellfish arrive?
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Mild flavor -small granules or pellets made from semolina flour
Helps predict the expected eating characteristics of the cooked product
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.

21. What are 3 characteristics of quality beef?
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Tenderness - juiciness - and flavor
Blue crab & Shrimp
Bran - Endosperm - and Germ

22. What are the quality grades of pork?
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
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
A - B - C

23. What is on the job training?
Wheat flour mixed with dried extracted gluten to increase the protein content
Fresh -clean -sea smell -not strong or fishy
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

24. How should a fish/shellfish arrive by movement?
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Prime - Choice - Good - and Standard
Flours - Meals - and Starches

25. What is Bulgur?
USDA
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
The embryo of the plant and is rich in protein - fats - and minerals
A grain used primarily as a flour for making bread

26. What are some advantages of a cycle menu?
Flours - Meals - and Starches
Shiny with no brownish or yellowish discoloration -firm and elastic
Voluntary
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

27. How should a fish/shellfish arrive by odor?
USDC US Department of Commerce
Fresh -clean -sea smell -not strong or fishy
Clear -slightly bulged -not cloudy or sunken
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

28. Fish and Shellfish inspection
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
Voluntary
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

29. What are the quality grades of beef?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Prime - Choice - Select - and Standard
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Mandatory

30. What is Bread?
The embryo of the plant and is rich in protein - fats - and minerals
Helps predict the expected eating characteristics of the cooked product
High protein white flour -made from hard wheat
Mandatory

31. Certified
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
US No. 1 - US No. 2 - US No. 3 - US No. 4
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Essential - advanced - and just-in-time

32. What is wheat?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Clams Mussels & Sea Scallops
A job breakdown for every task with inaugurated rather than extensive objectives
Contains large amounts of gluten

33. Which two meats have yield grades: Beef - veal - pork or lamb?
Voluntary
Bran - Endosperm - and Germ
Beef and lamb
Prime - Choice - Good - and Standard

34. What is Rye?
Contains large amounts of gluten
Rib -Chuck -Round -Loin
Flours - Meals - and Starches
A grain used primarily as a flour for making bread

35. Wet Aging
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
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
Beef and lamb
Prime - Choice - Good - and Standard

36. Market Forms
Blue crab & Shrimp
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Voluntary
USDA

37. What is Germ?
Rib -Chuck -Round -Loin
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The embryo of the plant and is rich in protein - fats - and minerals

38. What are the quality grades of veal?
Prime - Choice - Good - and Standard
Competence -ability -knowledge -skills
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped

39. What 3 things are staples in food production?
Rib -Chuck -Round -Loin
Flours - Meals - and Starches
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Look at their lighting - heating - and cooling -their water usage -waste disposal

40. What are 4 Wholesale cuts of beef?
Flours - Meals - and Starches
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Rib -Chuck -Round -Loin
Shiny with no brownish or yellowish discoloration -firm and elastic

41. What is gluten?
Essential - advanced - and just-in-time
Voluntary
Blue crab & Shrimp
Wheat flour mixed with dried extracted gluten to increase the protein content

42. Fresh Fruits and Vegetables graded according to...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Bran - Endosperm - and Germ
Very low protein white flour -made from soft wheat

43. Fish and Shellfish inspected by...
The outer layer of papery skin that covers the grain
USDC US Department of Commerce
A job breakdown for every task with inaugurated rather than extensive objectives
Mild flavor -small granules or pellets made from semolina flour

44. What is Endosperm?

45. What characteristics does a job require?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Wheat flour mixed with dried extracted gluten to increase the protein content
Competence -ability -knowledge -skills
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

46. Fresh Fruits and Vegetables grading by...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
USDA
Essential - advanced - and just-in-time
Contains large amounts of gluten

47. How should a fish/shellfish arrive by fins - scales - and skin?
Voluntary
Prime - Choice - Select - and Standard
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Look at their lighting - heating - and cooling -their water usage -waste disposal

48. Fresh Produce quality grades are
Fresh -clean -sea smell -not strong or fishy
Contains large amounts of gluten
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Essential - advanced - and just-in-time

49. How should a fish/shellfish arrive by flesh and texture?
Blue crab & Shrimp
Shiny with no brownish or yellowish discoloration -firm and elastic
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.
The embryo of the plant and is rich in protein - fats - and minerals

50. What is All-purpose wheat flour?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Several flours blended together to yield a flour with a lower protein content than bread flour
Contains no gluten
The embryo of the plant and is rich in protein - fats - and minerals