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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 is Bulgur?
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
USDC US Department of Commerce
Mild flavor -small granules or pellets made from semolina flour
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

2. What is Buckwheat?
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Blue crab & Shrimp
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

3. Dry Aging
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
Tenderness - juiciness - and flavor
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

4. What are the quality grades for poultry?
A - B - C
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Bright red to maroon -moist -not slimy
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

5. What 3 things are staples in food production?
A carefully planned set of menus that is rotated at definite time intervals
Flours - Meals - and Starches
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Chicken -Duck -Goose -Turkey -Guinea -Pigeon

6. What two ways should Fish and Shellfish arrive?
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Voluntary

7. Poultry grading for quality
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Voluntary
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
A - B - C

8. What is wheat?
Bright red to maroon -moist -not slimy
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Contains large amounts of gluten
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small

9. Fish and Shellfish inspected by...
A grain used primarily as a flour for making bread
Back ribs -tenderloin steak -ground beef -chuck pot roast
USDC US Department of Commerce
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like

10. What is Bread?
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
Voluntary
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked

11. What does on the job training put an emphasis on?
The process of holding meat - uncovered - in a sanitary environment - under strict temperature and humidity guidelines for 3-4 weeks
Job knowledge -psychological skills -human relations -adaptability -ability to express oneself
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.
Competence -ability -knowledge -skills

12. Fresh Produce quality grades are
Wheat flour mixed with dried extracted gluten to increase the protein content
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
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

13. What is a Cycle Menu?
Contains large amounts of gluten
A carefully planned set of menus that is rotated at definite time intervals
Fresh -clean -sea smell -not strong or fishy
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand

14. What is Rye?
A grain used primarily as a flour for making bread
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
The outer layer of papery skin that covers the grain
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

15. US Grade A mark indicates
Occurs in the vacuum package in which meat is sealed. Weight loss happens during this process reducing the yield making it more expensive.
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
High protein white flour -made from hard wheat
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

16. What are two examples of crustaceans?
Blue crab & Shrimp
Prime - Choice - Good - and Standard
Mandatory
The outer layer of papery skin that covers the grain

17. What is Bran?
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
The outer layer of papery skin that covers the grain
The physical shape (whole - sections - diced) and temperature (dry - frozen - or refrigerated) of an item
Beef and lamb

18. What are the quality grades of veal?
The embryo of the plant and is rich in protein - fats - and minerals
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Prime - Choice - Good - and Standard
Blue crab & Shrimp

19. What are the quality grades of lamb?
Fresh -clean -sea smell -not strong or fishy
Prime - Choice - Good - and Utility
Very low protein white flour -made from soft wheat
USDA

20. What are 3 Environmental Conservatory things a Foodservice Manager should do?
Mandatory
High protein white flour -made from hard wheat
Look at their lighting - heating - and cooling -their water usage -waste disposal
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

21. How should a fish/shellfish arrive by odor?
Fresh -clean -sea smell -not strong or fishy
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma
Voluntary

22. What are the different levels of knowledge and skills?
A - B - C
Essential - advanced - and just-in-time
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist

23. What are two examples of Mollusks?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Back ribs -tenderloin steak -ground beef -chuck pot roast
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.
Clams Mussels & Sea Scallops

24. Quality grading
Helps predict the expected eating characteristics of the cooked product
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
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

25. The 6 categories Poultry is divided into
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Chicken -Duck -Goose -Turkey -Guinea -Pigeon
Blue crab & Shrimp
Mandatory

26. What are the 3 parts of grain?
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
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

27. How should a fish/shellfish arrive by Gills?
Contains large amounts of gluten
Bright red to maroon -moist -not slimy
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
Voluntary

28. Fresh Produce grading is...
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Several flours blended together to yield a flour with a lower protein content than bread flour
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Voluntary

29. How should a fish/shellfish arrive by eyes?
Clear -slightly bulged -not cloudy or sunken
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
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

30. Certified
A grain used primarily as a flour for making bread
A carefully planned set of menus that is rotated at definite time intervals
Voluntary
Implies that the USDA has officially evaluated a beef product for class - grade or other quality characteristic.

31. Yield grading
Bright red to maroon -moist -not slimy
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.
Prime - Choice - Select - and Standard
The embryo of the plant and is rich in protein - fats - and minerals

32. What is gluten?
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
Wheat flour mixed with dried extracted gluten to increase the protein content
Blue crab & Shrimp

33. What are the quality grades of beef?
Helps predict the expected eating characteristics of the cooked product
A grain used primarily as a flour for making bread
Look at their lighting - heating - and cooling -their water usage -waste disposal
Prime - Choice - Select - and Standard

34. What are the quality grades of pork?
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
Mild - nutty - floral - earthy flavors -gluten-free - whole-grain rice with only the outer hull removed - slightly crunchy texture - nut-like
The outer layer of papery skin that covers the grain

35. Which two meats have yield grades: Beef - veal - pork or lamb?
Wheat flour mixed with dried extracted gluten to increase the protein content
Rib -Chuck -Round -Loin
Beef and lamb
The product: -high quality -uniform in size -fresh of blemishes and defects -excellent condition -processing good flavor and aroma

36. What are some characteristics a cycle menu must have in a school or hospital?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Voluntary
Back ribs -tenderloin steak -ground beef -chuck pot roast

37. What are the advantages of training?
Voluntary
Flour made by grinding the entire wheat kernel to different degrees of fineness -high fiber
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels

38. What is Brown Rice?
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
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Competence -ability -knowledge -skills

39. Fresh Fruits and Vegetables graded according to...
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen
Size -color -uniformity of shape -general appearance -maturity -absence of defects
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility
Nutty - earthy flavor with gritty sand-like texture -gluten-free - from a fruit seed - not plant

40. What is a grain?
Beef and lamb
Look at their lighting - heating - and cooling -their water usage -waste disposal
Clear -slightly bulged -not cloudy or sunken
The edible seeds of a variety of grasses that are used extensively on menus because of their nutritional attributes and versatility

41. What is Couscous?
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Back ribs -tenderloin steak -ground beef -chuck pot roast
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

42. 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
Bright red to maroon -moist -not slimy
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Never frozen and sold as fresh or chilled -quickly frozen within hours of being caught and sold as flash-frozen or fresh-frozen

43. What is Buckwheat flour?
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3
Back ribs -tenderloin steak -ground beef -chuck pot roast
Contains no gluten
A - B - C

44. What are 4 Retail cuts of beef?
Helps predict the expected eating characteristics of the cooked product
Back ribs -tenderloin steak -ground beef -chuck pot roast
Size -color -uniformity of shape -general appearance -maturity -absence of defects
US Extra Fancy -US Fancy -US No. 1 -US No. 2 -US No. 3

45. What is Germ?
Voluntary
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.
Look at their lighting - heating - and cooling -their water usage -waste disposal
The embryo of the plant and is rich in protein - fats - and minerals

46. Market size (for oysters)
Flours - Meals - and Starches
Shellfish should be live -lobster and crab should be active and move about -mollusks should be tightly closed or snap shut when tapped
Counts or extra large -extra selects or large -selects or medium (preferred for frying) -standards or small -very small
Mild flavor -small granules or pellets made from semolina flour

47. What are 3 characteristics of quality beef?
US No. 1 - US No. 2 - US No. 3 - US No. 4
Look at their lighting - heating - and cooling -their water usage -waste disposal
Reduction in labor turnover-absenteeism -accidents -production costs -increase in maintenance morale -job satisfaction -efficient production at high levels
Tenderness - juiciness - and flavor

48. How should a fish/shellfish arrive by flesh and texture?
Rib -Chuck -Round -Loin
Needs to be healthy -many choices -free of common allergy products or have additional menus on hand
Nutty flavor and texture -wheat berries that have the bran removed and are steam cooked
Shiny with no brownish or yellowish discoloration -firm and elastic

49. What is on the job training?
Prime - Choice - Good - and Standard
A job breakdown for every task with inaugurated rather than extensive objectives
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

50. How should a fish/shellfish arrive by fins - scales - and skin?
Several flours blended together to yield a flour with a lower protein content than bread flour
Bright red to maroon -moist -not slimy
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
Fins and tails should be moist and flexible -scales firmly attached -fish without scales should be slick and moist