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 different levels of knowledge and skills?






2. What are the quality grades of beef?






3. What is Bulgur?






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






5. What is Couscous?






6. What is Bran?






7. What 3 things are staples in food production?






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






9. What are the quality grades of pork?






10. What is corn?






11. What are two examples of Mollusks?






12. What are 4 Wholesale cuts of beef?






13. Fresh Produce grading is...






14. What are the quality grades for poultry?






15. What is cake?






16. What is Buckwheat flour?






17. What is Germ?






18. What is wheat?






19. What are two examples of crustaceans?






20. What is whole-wheat?






21. What are the quality grades of lamb?






22. What is a grain?






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






24. Quality grading






25. Market Forms






26. What are the advantages of training?






27. What characteristics does a job require?






28. What is on the job training?






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






30. Wet Aging






31. Poultry inspection for wholesomeness






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






33. What is All-purpose wheat flour?






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






35. What is Endosperm?

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36. What two ways should Fish and Shellfish arrive?






37. What is Bread?






38. Certified






39. What are 3 characteristics of quality beef?






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






41. Fresh Fruits and Vegetables grading by...






42. Poultry grading for quality






43. The 6 categories Poultry is divided into






44. What are the 3 parts of grain?






45. US Grade A mark indicates






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






47. What is Buckwheat?






48. What is a Cycle Menu?






49. What are some advantages of a cycle menu?






50. What is Rye?