Test your basic knowledge |

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. What are the quality grades of beef?
Voluntary
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Clams Mussels & Sea Scallops
Prime - Choice - Select - and Standard

2. Poultry inspection for wholesomeness
Several flours blended together to yield a flour with a lower protein content than bread flour
A job breakdown for every task with inaugurated rather than extensive objectives
Mandatory
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

3. Dry Aging
Contains no gluten
A carefully planned set of menus that is rotated at definite time intervals
Wheat flour mixed with dried extracted gluten to increase the protein content
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

4. What are some characteristics a cycle menu must have in a school or hospital?
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
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

5. Certified
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Bright red to maroon -moist -not slimy
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

6. What is Couscous?
Mild flavor -small granules or pellets made from semolina flour
A carefully planned set of menus that is rotated at definite time intervals
Beef and lamb
Voluntary

7. Fish and Shellfish inspected by...
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
USDC US Department of Commerce
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Contains large amounts of gluten

8. What are the quality grades of pork?
Contains no gluten
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
A carefully planned set of menus that is rotated at definite time intervals
US No. 1 - US No. 2 - US No. 3 - US No. 4

9. Fresh Produce grading is...
Prime - Choice - Good - and Standard
Bran - Endosperm - and Germ
Voluntary
Size -color -uniformity of shape -general appearance -maturity -absence of defects

10. Fresh Produce quality grades are
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Shiny with no brownish or yellowish discoloration -firm and elastic

11. Fish and Shellfish inspection
Voluntary
Essential - advanced - and just-in-time
Look at their lighting - heating - and cooling -their water usage -waste disposal
Very low protein white flour -made from soft wheat

12. How should a fish/shellfish arrive by fins - scales - and skin?
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
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Prime - Choice - Good - and Standard

13. How should a fish/shellfish arrive by movement?
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.
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Very low protein white flour -made from soft wheat

14. What are 4 Retail cuts of beef?
Bright red to maroon -moist -not slimy
Bran - Endosperm - and Germ
Back ribs -tenderloin steak -ground beef -chuck pot roast
Size -color -uniformity of shape -general appearance -maturity -absence of defects

15. What is 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
Wheat flour mixed with dried extracted gluten to increase the protein content
US No. 1 - US No. 2 - US No. 3 - US No. 4
Competence -ability -knowledge -skills

16. What is cake?
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Back ribs -tenderloin steak -ground beef -chuck pot roast
Shiny with no brownish or yellowish discoloration -firm and elastic
Very low protein white flour -made from soft wheat

17. Poultry grading for quality
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals
Mandatory
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Voluntary

18. How should a fish/shellfish arrive by flesh and texture?
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.
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Shiny with no brownish or yellowish discoloration -firm and elastic

19. What are the quality grades of veal?
High protein white flour -made from hard wheat
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Prime - Choice - Good - and Standard
The outer layer of papery skin that covers the grain

20. What is Bread?
A carefully planned set of menus that is rotated at definite time intervals
Mild flavor -small granules or pellets made from semolina flour
Bran - Endosperm - and Germ
High protein white flour -made from hard wheat

21. The 6 categories Poultry is divided into
Voluntary
Prime - Choice - Good - and Utility
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

22. Fresh Fruits and Vegetables graded according to...
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Tenderness - juiciness - and flavor
Beef and lamb

23. What does on the job training put an emphasis on?
Mild flavor -small granules or pellets made from semolina flour
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Essential - advanced - and just-in-time
High protein white flour -made from hard wheat

24. What is wheat?
Contains large amounts of gluten
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
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

25. What is whole-wheat?
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
Contains no gluten
Clams Mussels & Sea Scallops

26. What are some advantages of a cycle menu?
Fresh -clean -sea smell -not strong or fishy
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
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
High protein white flour -made from hard wheat

27. Market Forms
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
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
A grain used primarily as a flour for making bread
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

28. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Look at their lighting - heating - and cooling -their water usage -waste disposal
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Tenderness - juiciness - and flavor

29. Quality grading
Helps predict the expected eating characteristics of the cooked product
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
A job breakdown for every task with inaugurated rather than extensive objectives
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

30. What characteristics does a job require?
Tenderness - juiciness - and flavor
Contains large amounts of gluten
Voluntary
Competence -ability -knowledge -skills

31. What are the 3 parts of grain?
Flours - Meals - and Starches
Mandatory
Bran - Endosperm - and Germ
Wheat flour mixed with dried extracted gluten to increase the protein content

32. What are 3 characteristics of quality beef?
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Tenderness - juiciness - and flavor
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Wheat flour mixed with dried extracted gluten to increase the protein content

33. How should a fish/shellfish arrive by odor?
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
USDA
Fresh -clean -sea smell -not strong or fishy
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

34. What is Bulgur?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Mild flavor -small granules or pellets made from semolina flour
Look at their lighting - heating - and cooling -their water usage -waste disposal
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

35. What is Buckwheat flour?
Contains no gluten
Clear -slightly bulged -not cloudy or sunken
Blue crab & Shrimp
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

36. What is on the job training?
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
A job breakdown for every task with inaugurated rather than extensive objectives
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Voluntary

37. What are 4 Wholesale cuts of beef?
Mandatory
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Rib -Chuck -Round -Loin
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

38. Market size (for oysters)
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

39. US Grade A mark indicates
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
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.
Back ribs -tenderloin steak -ground beef -chuck pot roast
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

40. What two ways should Fish and Shellfish arrive?
Prime - Choice - Good - and Utility
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Competence -ability -knowledge -skills

41. Fresh Fruits and Vegetables grading by...
Back ribs -tenderloin steak -ground beef -chuck pot roast
USDA
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
A - B - C

42. What are the quality grades of lamb?
Wheat flour mixed with dried extracted gluten to increase the protein content
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Prime - Choice - Good - and Utility
Essential - advanced - and just-in-time

43. What is Endosperm?

44. What are two examples of crustaceans?
Prime - Choice - Good - and Utility
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
Blue crab & Shrimp
A grain used primarily as a flour for making bread

45. What 3 things are staples in food production?
Clear -slightly bulged -not cloudy or sunken
Flours - Meals - and Starches
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Rib -Chuck -Round -Loin

46. What is Rye?
A grain used primarily as a flour for making bread
US No. 1 - US No. 2 - US No. 3 - US No. 4
Bright red to maroon -moist -not slimy
Clear -slightly bulged -not cloudy or sunken

47. How should a fish/shellfish arrive by Gills?
Bright red to maroon -moist -not slimy
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Contains large amounts of gluten
A carefully planned set of menus that is rotated at definite time intervals

48. What is a Cycle Menu?
The outer layer of papery skin that covers the grain
A carefully planned set of menus that is rotated at definite time intervals
USDC US Department of Commerce
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks

49. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
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
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

50. What are the quality grades for poultry?
A - B - C
USDC US Department of Commerce
Helps predict the expected eating characteristics of the cooked product
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3