banqueting

Question 1

avalanche service

Answer 1

serving a set of tables starting with the farthest from the kitchen respecting the order required by the customer.

Question 2

briefing

Answer 2

preparatory session conducted before the service for transmitting information to the success of the event.
in the end it is good to do a debriefing

Question 3

boxing

Answer 3

the action of wrapping a trolley, a sideboard or a buffet table with a tablecloth

Question 4

candling

Answer 4

procedure used to check the cleanliness of glasses

Question 5

chambering

Answer 5

• bringing red wine to the ideal serving temperature
• placing it in the room where the event is to take place.
• process helps bring out the flavours of certain wines

Question 6

coulage

Answer 6

loss, theft or waste of food and beverages

Question 7

coup de feu/ rush

Answer 7

busy/ intense moment of service

Question 8

covering a table (nappage)

Answer 8

placing a tablecloth on a table

Question 9

DLC

Answer 9

‘use by’ date (date limite de consommation)

Question 10

function sheet

Answer 10

• main document listing all the necessary information for the organization of an event
• schedule, menu, drinks, date, payment method, etc
• Banquet Event Order (BEO)

Question 11

live cooking

Answer 11

• culinary demonstration which takes place in front of the customers
• during cocktail buffet

Question 12

marche en avant

Answer 12

regards to food hygiene is used to ensure that clean and dirty products do not cross paths

Question 13

order of precedence

Answer 13

serving customers by giving priority according to social rank and criteria (age, sex, etc)

Question 14

pax

Answer 14

term used in the hospitality and catering industries to refer to a guest

Question 15

pyramid

Answer 15

glasses arranged in the shape of a triangle on a table, buffet or bar

Question 16

service pass

Answer 16

• kitchen send dressed plates

- kitchen and service staff can communicate

Question 17

set up (mise en place)

Answer 17

all tasks to be completed before the start of an event that facilitate service

Question 18

standard

Answer 18

• a set of rules to provide a service and a product in accordance with customer expectations.
• representative of the values of the institution
• tool to measure the establishment’s performance

Question 19

station/ section

Answer 19

specific number of tables managed by a sommelier or head waiter

Question 20

table layout

Answer 20

placement of the furniture nedded for the event (chairs, tables, buffet)

Question 21

to call out (service)

Answer 21

to inform the kitchen that the dishes have to be prepared

Question 22

to decant

Answer 22

to allow wine to mix with oxygen

- separate from the sediments in the bottle by pouring it into a flask (decanter) - shaped like a flared jug

Question 23

to lay the table

Answer 23

to fully set up a table or a buffet for service (cutlery, glasses, tablecloth, etc)

Question 24

to polish

Answer 24

to make glasses, dishes, cutlery shine by rubbing them with a cloth

Question 25

to send (kitchen)

Answer 25

announce dishes are on the pass ready to be taken to the tables

Question 26

to send (service)

Answer 26

bring the dishes ready on the pass into the restaurant

Question 27

vintage

Answer 27

• year the grapes were picked and used to make a particular wine.
• defines the weather conditions
• important reference point for the appreciation of the quality of wines
• indicated on the bottle’s lable (not for low quality wines)