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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.
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. Poultry inspection for wholesomeness
A - B - C
Very low protein white flour -made from soft wheat
Mandatory
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

2. What is Germ?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
The embryo of the plant and is rich in protein - fats - and minerals
Blue crab & Shrimp
Prime - Choice - Select - and Standard

3. Fresh Produce grading is...
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Voluntary
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Mandatory

4. What are two examples of Mollusks?
Competence -ability -knowledge -skills
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
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

5. Dry Aging
Shiny with no brownish or yellowish discoloration -firm and elastic
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Bran - Endosperm - and Germ
Tenderness - juiciness - and flavor

6. Market Forms
Clear -slightly bulged -not cloudy or sunken
Contains no gluten
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

7. What are 3 characteristics of quality beef?
Tenderness - juiciness - and flavor
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Competence -ability -knowledge -skills
Rib -Chuck -Round -Loin

8. What is Couscous?
Mild flavor -small granules or pellets made from semolina flour
Blue crab & Shrimp
Size -color -uniformity of shape -general appearance -maturity -absence of defects
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

9. What are the quality grades for poultry?
Essential - advanced - and just-in-time
Voluntary
A - B - C
Very low protein white flour -made from soft wheat

10. What are the advantages of training?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
US No. 1 - US No. 2 - US No. 3 - US No. 4
The embryo of the plant and is rich in protein - fats - and minerals
Clams Mussels & Sea Scallops

11. What are 4 Retail cuts of beef?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Back ribs -tenderloin steak -ground beef -chuck pot roast
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

12. Wet Aging
Size -color -uniformity of shape -general appearance -maturity -absence of defects
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.
Voluntary

13. What are the different levels of knowledge and skills?
Voluntary
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Essential - advanced - and just-in-time

14. What is Endosperm?

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15. Fresh Fruits and Vegetables grading by...
USDA
Helps predict the expected eating characteristics of the cooked product
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Fresh -clean -sea smell -not strong or fishy

16. What is cake?
Prime - Choice - Good - and Utility
Mandatory
Prime - Choice - Select - and Standard
Very low protein white flour -made from soft wheat

17. What are the 3 parts of grain?
Voluntary
Bran - Endosperm - and Germ
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

18. What is a grain?
Bran - Endosperm - and Germ
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Mild flavor -small granules or pellets made from semolina flour
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground

19. What are two examples of crustaceans?
Bran - Endosperm - and Germ
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Blue crab & Shrimp
Fresh -clean -sea smell -not strong or fishy

20. How should a fish/shellfish arrive by fins - scales - and skin?
Voluntary
High protein white flour -made from hard wheat
Clams Mussels & Sea Scallops
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

21. What is Rye?
High protein white flour -made from hard wheat
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
A - B - C
A grain used primarily as a flour for making bread

22. Quality grading
Fresh -clean -sea smell -not strong or fishy
Helps predict the expected eating characteristics of the cooked product
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Prime - Choice - Good - and Standard

23. How should a fish/shellfish arrive by movement?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
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.
Very low protein white flour -made from soft wheat
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

24. How should a fish/shellfish arrive by eyes?
A job breakdown for every task with inaugurated rather than extensive objectives
Competence -ability -knowledge -skills
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Clear -slightly bulged -not cloudy or sunken

25. What are the quality grades of lamb?
Prime - Choice - Good - and Utility
Voluntary
USDA
Rib -Chuck -Round -Loin

26. What is whole-wheat?
Mandatory
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
USDA

27. What is on the job training?
A job breakdown for every task with inaugurated rather than extensive objectives
Bran - Endosperm - and Germ
Contains large amounts of gluten
A carefully planned set of menus that is rotated at definite time intervals

28. What are the quality grades of veal?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Helps predict the expected eating characteristics of the cooked product
Prime - Choice - Good - and Standard

29. How should a fish/shellfish arrive by odor?
Bran - Endosperm - and Germ
Several flours blended together to yield a flour with a lower protein content than bread flour
Fresh -clean -sea smell -not strong or fishy
Rib -Chuck -Round -Loin

30. What characteristics does a job require?
Bright red to maroon -moist -not slimy
Voluntary
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Competence -ability -knowledge -skills

31. Fresh Produce quality grades are
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Flours - Meals - and Starches

32. What are some advantages of a cycle menu?
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
Rib -Chuck -Round -Loin
Voluntary
Mandatory

33. Which two meats have yield grades: Beef - veal - pork or lamb?
Prime - Choice - Select - and Standard
Beef and lamb
Voluntary
The embryo of the plant and is rich in protein - fats - and minerals

34. What 3 things are staples in food production?
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
Flours - Meals - and Starches
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.

35. 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.
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Prime - Choice - Good - and Standard

36. Certified
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
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
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

37. What is a Cycle Menu?
A carefully planned set of menus that is rotated at definite time intervals
Blue crab & Shrimp
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Voluntary

38. What are the quality grades of pork?
Helps predict the expected eating characteristics of the cooked product
Flours - Meals - and Starches
US No. 1 - US No. 2 - US No. 3 - US No. 4
Prime - Choice - Good - and Utility

39. What is corn?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Voluntary
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Voluntary

40. Fresh Fruits and Vegetables graded according to...
A carefully planned set of menus that is rotated at definite time intervals
Size -color -uniformity of shape -general appearance -maturity -absence of defects
USDC US Department of Commerce
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

41. Fish and Shellfish inspected by...
USDC US Department of Commerce
Mandatory
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
High protein white flour -made from hard wheat

42. How should a fish/shellfish arrive by Gills?
Contains large amounts of gluten
Bright red to maroon -moist -not slimy
Contains no gluten
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

43. What is All-purpose wheat flour?
Several flours blended together to yield a flour with a lower protein content than bread flour
Clams Mussels & Sea Scallops
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Prime - Choice - Good - and Utility

44. What is Bran?
Competence -ability -knowledge -skills
USDA
The outer layer of papery skin that covers the grain
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

45. Fish and Shellfish inspection
Competence -ability -knowledge -skills
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Voluntary
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

46. What two ways should Fish and Shellfish arrive?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Very low protein white flour -made from soft wheat
Clams Mussels & Sea Scallops

47. What is Buckwheat?
Mild flavor -small granules or pellets made from semolina flour
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

48. What is Brown Rice?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

49. The 6 categories Poultry is divided into
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Bright red to maroon -moist -not slimy
Look at their lighting - heating - and cooling -their water usage -waste disposal

50. What is wheat?
Contains large amounts of gluten
A carefully planned set of menus that is rotated at definite time intervals
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Mandatory