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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. What are the quality grades of pork?
Wheat flour mixed with dried extracted gluten to increase the protein content
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
US No. 1 - US No. 2 - US No. 3 - US No. 4
Voluntary

2. Fresh Fruits and Vegetables graded according to...
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.
Size -color -uniformity of shape -general appearance -maturity -absence of defects
Voluntary
Flours - Meals - and Starches

3. What is Endosperm?

4. What is Buckwheat flour?
Essential - advanced - and just-in-time
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Beef and lamb
Contains no gluten

5. What is on the job training?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Tenderness - juiciness - and flavor
A job breakdown for every task with inaugurated rather than extensive objectives
Voluntary

6. Fresh Produce grading is...
Blue crab & Shrimp
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.
Voluntary
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

7. Certified
Blue crab & Shrimp
Flours - Meals - and Starches
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
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

8. 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
Beef and lamb
Prime - Choice - Good - and Standard
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

9. What are two examples of Mollusks?
Clams Mussels & Sea Scallops
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Helps predict the expected eating characteristics of the cooked product
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

10. US Grade A mark indicates
US No. 1 - US No. 2 - US No. 3 - US No. 4
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Tenderness - juiciness - and flavor
Helps predict the expected eating characteristics of the cooked product

11. What are 4 Retail cuts of beef?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Back ribs -tenderloin steak -ground beef -chuck pot roast
Prime - Choice - Good - and Utility
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

12. What is cake?
Clams Mussels & Sea Scallops
Very low protein white flour -made from soft wheat
Prime - Choice - Good - and Utility
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

13. How should a fish/shellfish arrive by flesh and texture?
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Shiny with no brownish or yellowish discoloration -firm and elastic
US No. 1 - US No. 2 - US No. 3 - US No. 4
Clear -slightly bulged -not cloudy or sunken

14. Wet Aging
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
The starchy - central portion of the grain that contains most of the grain's starch and protein but very little fat or minerals

15. What 3 things are staples in food production?
Sweet - starchy flavor -gluten-free - eaten as a vegetable and dried grain product - marketed as cornmeal when it is dried and ground
Contains no gluten
Flours - Meals - and Starches
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

16. What is whole-wheat?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
USDA
Look at their lighting - heating - and cooling -their water usage -waste disposal
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber

17. Poultry grading for quality
Voluntary
Competence -ability -knowledge -skills
Size -color -uniformity of shape -general appearance -maturity -absence of defects
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

18. What are some advantages of a cycle menu?
Bright red to maroon -moist -not slimy
US No. 1 - US No. 2 - US No. 3 - US No. 4
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
Contains no gluten

19. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Look at their lighting - heating - and cooling -their water usage -waste disposal
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Back ribs -tenderloin steak -ground beef -chuck pot roast
Prime - Choice - Good - and Standard

20. The 6 categories Poultry is divided into
Voluntary
USDA
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.
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

21. What are the quality grades of veal?
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
Voluntary
Prime - Choice - Good - and Standard
High protein white flour -made from hard wheat

22. What are 4 Wholesale cuts of beef?
A job breakdown for every task with inaugurated rather than extensive objectives
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Rib -Chuck -Round -Loin
Helps predict the expected eating characteristics of the cooked product

23. What does on the job training put an emphasis on?
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Fresh -clean -sea smell -not strong or fishy
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself

24. What are some characteristics a cycle menu must have in a school or hospital?
Bright red to maroon -moist -not slimy
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Look at their lighting - heating - and cooling -their water usage -waste disposal
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

25. Quality grading
Clear -slightly bulged -not cloudy or sunken
Prime - Choice - Select - and Standard
Helps predict the expected eating characteristics of the cooked product
Competence -ability -knowledge -skills

26. What are the quality grades of lamb?
Prime - Choice - Good - and Utility
Bright red to maroon -moist -not slimy
Voluntary
Prime - Choice - Good - and Standard

27. What is gluten?
The embryo of the plant and is rich in protein - fats - and minerals
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Look at their lighting - heating - and cooling -their water usage -waste disposal
Wheat flour mixed with dried extracted gluten to increase the protein content

28. Fish and Shellfish inspection
A - B - C
Beef and lamb
Flours - Meals - and Starches
Voluntary

29. 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.
Contains no gluten
Several flours blended together to yield a flour with a lower protein content than bread flour
Prime - Choice - Good - and Utility

30. What is Buckwheat?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Tenderness - juiciness - and flavor
The embryo of the plant and is rich in protein - fats - and minerals

31. What is Germ?
Blue crab & Shrimp
USDC US Department of Commerce
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

32. Which two meats have yield grades: Beef - veal - pork or lamb?
Competence -ability -knowledge -skills
Mandatory
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Beef and lamb

33. Poultry inspection for wholesomeness
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.
Bran - Endosperm - and Germ
Mandatory
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

34. What are two examples of crustaceans?
Blue crab & Shrimp
Voluntary
Mild flavor -small granules or pellets made from semolina flour
Several flours blended together to yield a flour with a lower protein content than bread flour

35. Market Forms
Contains large amounts of gluten
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Prime - Choice - Good - and Utility
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item

36. Dry Aging
Tenderness - juiciness - and flavor
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Blue crab & Shrimp
Back ribs -tenderloin steak -ground beef -chuck pot roast

37. Market size (for oysters)
Prime - Choice - Select - and Standard
Mandatory
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

38. Fish and Shellfish inspected by...
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
USDC US Department of Commerce
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Prime - Choice - Good - and Standard

39. What is wheat?
Contains large amounts of gluten
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Flours - Meals - and Starches
The outer layer of papery skin that covers the grain

40. How should a fish/shellfish arrive by eyes?
Clear -slightly bulged -not cloudy or sunken
Several flours blended together to yield a flour with a lower protein content than bread flour
Competence -ability -knowledge -skills
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

41. What characteristics does a job require?
Competence -ability -knowledge -skills
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Fresh -clean -sea smell -not strong or fishy
Bran - Endosperm - and Germ

42. What is Bulgur?
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Rib -Chuck -Round -Loin

43. What is Rye?
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Bran - Endosperm - and Germ
A grain used primarily as a flour for making bread
Rib -Chuck -Round -Loin

44. How should a fish/shellfish arrive by odor?
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Prime - Choice - Select - and Standard
Fresh -clean -sea smell -not strong or fishy
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

45. How should a fish/shellfish arrive by fins - scales - and skin?
Voluntary
USDC US Department of Commerce
Essential - advanced - and just-in-time
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

46. Fresh Produce quality grades are
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Contains no gluten
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

47. What is a grain?
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Prime - Choice - Good - and Standard
Fresh -clean -sea smell -not strong or fishy

48. What are the quality grades of beef?
Tenderness - juiciness - and flavor
Prime - Choice - Select - and Standard
Voluntary
Contains no gluten

49. What is Bread?
Bran - Endosperm - and Germ
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
High protein white flour -made from hard wheat
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.

50. What are 3 characteristics of quality beef?
The embryo of the plant and is rich in protein - fats - and minerals
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Tenderness - juiciness - and flavor
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped