CA 115 Test 2 Part 2

Question 1

What is the genus and species of the tree from which tea is produced?

Answer 1

camellia sinensis

Question 2

What term is used to describe the breaking of the cell wall structure to allow a chemical reaction?

Answer 2

Rolling

Question 3

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.

Answer 3

oxidation

Question 4

What is the term used when tea leaves are laid out to allow the moisture to evaporate until they are like soft leather?

Answer 4

withering

Question 5

What is the major difference in green tea from China and Japan? How the ________________ is stopped.

Answer 5

oxidation

Question 6

Japanese tea uses __________________ to stop the process.

Answer 6

steaming

Question 7

China uses ______________ to stop the process.

Answer 7

panfrying

Question 8

This tea is buried in the ground and fermented.

Answer 8

pu ehr

Question 9

Name the five significant components relating to chemicals and health that are found in tea.

Answer 9

Enzymes, polyphenols, essential oils, caffeine, nutrients, antioxidants, minerals, amino acids,

Question 10

Name five (5) major tea producing countries by quantity and quality.

Answer 10

Japan, China, Sri Lanka, India, Kenya, Vietnam, Turkey

Question 11

Name the French term that defines the overall growing conditions/characteristics of a specific agricultural product and name four of these conditions.

Answer 11

Terroir

Question 12

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?

Answer 12

Tisane

Question 13

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.

Answer 13

Communication, planning, scheduling, documentation (mistakes, performance, incidents,)

Host, Dining Room Manager, Bartender, Manager, Executive Chef, Sous Chef, Kitchen Manager

Question 14

List four of the eight things servers should know from the “text book”

Answer 14

1. Dining excites all senses-smell included.
2. Guests should be the only ones chewing.
3. Respect your colleagues.
4. Taste is a personal preference.
5. Mistakes aren’t habitual.
6. Don’t leave a job undone.
7. Friendly vs friend know the difference.
8. Don’t pass the buck.

Question 15

List four (4) reasons why a front-of-house staff should always have a side towel or serviette on them at all times.

Answer 15

Spills, hot plates, crumbing a table, pouring water, wiping plates

Question 16

Describe the correct signal left by the guest that they are finished with that course of food?

Answer 16

fork and knife paralell pointing to 10 and 4

Question 17

Define a Silencer.

Answer 17

Pad under a tablecloth

Question 18

Define a cover

Answer 18

Utensils and glassware at a place setting

Question 19

Define an underliner.

Answer 19

plate under bowl or glassware

Question 20

A table with four guests is referred to with this phrase.

Answer 20

4 top

Question 21

Describe Preparedness as it pertains to the host’s responsibilities.

Answer 21

Check the reservations, create server sections, assign server assistants to servers, assign OpenTable reservations to tables, check voicemails and call back then delete

Question 22

List four (4) Dos and/or Don’ts of service. Do NOT include any of the Nine (9) Guidelines of Service.

Answer 22

See Do’s and Don’ts document

Question 23

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.

Answer 23

Optimistic warmth
Intelligence
Work ethic
Empathy
Self-awareness and integrity