CA 115 Test 2 Part 2 Flashcards
What is the genus and species of the tree from which tea is produced?
camellia sinensis
What term is used to describe the breaking of the cell wall structure to allow a chemical reaction?
Rolling
What is the term used to describe the naturally occurring chemical reaction in tea? The allowed extent of this reaction determines the different types of tea.
oxidation
What is the term used when tea leaves are laid out to allow the moisture to evaporate until they are like soft leather?
withering
What is the major difference in green tea from China and Japan? How the ________________ is stopped.
oxidation
Japanese tea uses __________________ to stop the process.
steaming
China uses ______________ to stop the process.
panfrying
This tea is buried in the ground and fermented.
pu ehr
Name the five significant components relating to chemicals and health that are found in tea.
Enzymes, polyphenols, essential oils, caffeine, nutrients, antioxidants, minerals, amino acids,
Name five (5) major tea producing countries by quantity and quality.
Japan, China, Sri Lanka, India, Kenya, Vietnam, Turkey
Name the French term that defines the overall growing conditions/characteristics of a specific agricultural product and name four of these conditions.
Terroir
Herbal “tea” is a colloquial term meaning any beverage made from a variety of botanicals including flowers, bark, fruit, leaves, etc. These herbal teas are called by what term?
Tisane
Explain in detail two (2) things that “log-books” are used for and at least 3 job positions of the business that should produce entries in them.
Communication, planning, scheduling, documentation (mistakes, performance, incidents,)
Host, Dining Room Manager, Bartender, Manager, Executive Chef, Sous Chef, Kitchen Manager
List four of the eight things servers should know from the “text book”
- Dining excites all senses-smell included.
- Guests should be the only ones chewing.
- Respect your colleagues.
- Taste is a personal preference.
- Mistakes aren’t habitual.
- Don’t leave a job undone.
- Friendly vs friend know the difference.
- Don’t pass the buck.
List four (4) reasons why a front-of-house staff should always have a side towel or serviette on them at all times.
Spills, hot plates, crumbing a table, pouring water, wiping plates
Describe the correct signal left by the guest that they are finished with that course of food?
fork and knife paralell pointing to 10 and 4
Define a Silencer.
Pad under a tablecloth
Define a cover
Utensils and glassware at a place setting
Define an underliner.
plate under bowl or glassware
A table with four guests is referred to with this phrase.
4 top
Describe Preparedness as it pertains to the host’s responsibilities.
Check the reservations, create server sections, assign server assistants to servers, assign OpenTable reservations to tables, check voicemails and call back then delete
List four (4) Dos and/or Don’ts of service. Do NOT include any of the Nine (9) Guidelines of Service.
See Do’s and Don’ts document
Describe the major characteristics needed in a person to be a 51%er. These are also the soft skills we discussed that really don’t take any talent.
Optimistic warmth
Intelligence
Work ethic
Empathy
Self-awareness and integrity
