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Introduction To Foodservice
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Introduction To Foodservice
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25 Questions

1. How should a fish/shellfish arrive by movement?

2. What 3 things are staples in food production?

3. What is Bran?

4. What is a Cycle Menu?

5. US Grade A mark indicates

6. What is Rye?

7. What are the quality grades of beef?

8. What is Buckwheat flour?

9. What are 4 Retail cuts of beef?

10. What are two examples of Mollusks?

11. What are the advantages of training?

12. What are the quality grades of pork?

13. Yield grading

14. What is cake?

15. Poultry grading for quality

16. What is Buckwheat?

17. What is Bread?

18. Fish and Shellfish inspection

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

20. The 6 categories Poultry is divided into

21. Fresh Produce quality grades are

22. Wet Aging

23. Fresh Fruits and Vegetables grading by...

24. Market size (for oysters)

25. What is a grain?

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