6 Flashcards

1
Q

What is a table d’hôte

A

A set menu
For 2-3 courses
Limited choice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is an à la carte

A

Long list of dishes

all marked with different prices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Name 5 guidelines that must be followed in order for food presentation to be perfect

A

All cutlery and dishes are gleaming
All hot food is served on a hot plate piping
All cold foods are severed on cold plates
Table is fully set
That garnishes and decorations are used

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are garnishes

A

Foods severed with something on top to improve appearance and taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Give 3 example of a dish with a suitable garnish

A

Soup - chopped parsley

Fish - lemon wedge - cucumber fan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are decorations used for

A

Sweet foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

List 5 table setting guidelines

A

All cutlery MUST be gleaming
Place culture in order of use starting from outside
Full salt and pepper containers
Choose a low centre piece
Serve from the left and take away from the right

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Hat should you consider before preparing a meal (7)

A
Cost
Occasion
Time needed
Restriction 
Nutritional value 
Skill 
Equipment
How well did you know this?
1
Not at all
2
3
4
5
Perfectly