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Food and Beverages > Test > Flashcards

Test Flashcards

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Gourmet Food flashcards
0
Q

Size of Fish Plate?

A

8.5 inches

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1
Q

Size of Salad Plate?

A

8 to 8.5 inches

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2
Q

Size of Dessert Plate?

A

6.5 inches

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3
Q

Size of Bread Plate?

A

6 inches

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4
Q

Size of Dinner Plate?

A

10 to 12 inches

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5
Q

Size of Show plate?

A

12 to 14 inches

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6
Q

What is the correct sequence in servicing meals?

A 
Appetizer
Soup
Salad
Main course
Dessert
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7
Q

What jewelry the server only allowed to wear?

A

Wedding ring

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8
Q

How long atleast waiter can wash his hand using soap in the running water?

A

20 seconds

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9
Q

What are the three different methods of cleaning and sanitizing?

A

3 bucket method. Wash, Rinse, Sanitize

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10
Q

Was not allowed to by guest when queieing in buffet table

A

Smoking

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11
Q

What is the usual code for out of stock items?

A

86

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12
Q

What first item the servers could remove to the table to show that the table is ready for cleaning and resseting to the next service?

A

Table Napkin

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13
Q

Who to report when the guest complain about the service?

A

Supervisor

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14
Q

How will you handle complain?

A

Stop and address about the complain and clarify the problem

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15
Q

What is the main basic ingredient in Sabayon sause ( dessert sauce ) ?

A

Egg yolk

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16
Q

Using american service which side of the guest you loose in serving beverages?

A

Right side

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17
Q

What are the 3 S in service?

A

Scrape (the left over food), Segregate (the garbage and equipment) , Stock (pagpapatung patungin na)

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18
Q

How do you stock chinaware and silverware?

A

According to size, According to shape, According to classification

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19
Q

How do you classify chinaware and silverware?

A

segregate or stock by size and classification

20
Q

Proper stating of chinaware and silverware is using?

A

Decoy System

21
Q

Stating by size, classification and by shape?

A

Decoy System

22
Q

What is the other term for russian service?

A

Platter service ( serving food from a platter from the left side of the guest moving counter clockwise )

23
Q

Other term for american service?

A

Plate service ( Is serving platted food from the right side of the guest moving clockwise )

24
Q

Other term for french service?

A

Gueridon service ( serving food with trolly or gueridon cart and prepaired from the side of the table )

25
Q

Foods are displayed or in a long table also known as self service

A

Buffet service

26
Q

Who to serve first when the number of guest in the table?

A

Child then lady and followed by gentleman and the last is Host

27
Q

What is ORDURB?

A 
is appetizer ( finger cat foods )
Ex. canapes ( yung mga nakatusok sa Cocktail )
28
Q

What kind of meat when the server use apple sauce?

A

Pork

29
Q

What kind of meat when the server use mustard sauce?

A

Steak

30
Q

What kind of vegetables is morell?

A

Mushroom

31
Q

Most expensive caviar( fish raw or fish egg )?

A

Beluga ( came from stargon fish, Black Caviar )

32
Q

What is the chemical solution in sanitizing in service areas?

A

Chlorine

33
Q

Equipment to wash dishes and glasses at high temperature?

A

Dishwashing machine

34
Q

Chemical solution dis infect sinks table tops and food equipment?

A

Dis infectant

35
Q

hat to do on chinaware, flatwares, glasses etc. after coming to the dishwasher?

A

Air Dry ( cause afrer washing the dishes from the dishwashing machine that been sanitized already )

36
Q

What are the thing can only dispose?

A

Food

37
Q

What slows down the growth of the bacteria at temperature 45 F ?

A

Cold temperature

38
Q

Which part of the hotel the service pantry room is located?

A

Next to the kitchen or every floor

39
Q

What are the things u need in preparing food and beverage in service?

A

Mice en place

40
Q

What are the type of meal functions (service) ?

A

Breakfast
Launch
Dinner
Snacks

41
Q

Example of suggestive selling technique?

A

Word of mouth

42
Q

How do you give suggestive selling?

A

Age, Gender, diet of the guest

43
Q

How do you check the cleanliness and condition of the table prior to service?

A

Do Physical checking

44
Q

How do you welcome the guest on the dining room?

A

Welcome your guest with a smile

45
Q

How do you present food and beverage menu on the guest?

A

Stand on the right side of the guest and present the menu Open

46
Q

What is the proper way on taking orders to guest?

A

you must have ballpen, order slip, right side of the guaet and suggestive selling and repeat the order

47
Q

2 hygenic practices?

A

Wearing of clean uniform, avoid using too many acsesories

48
Q

What are the duty and responsibilities of the waiter?

A

Waiter is responsible in taking orders
Serving the food
Give suggestive selling
Assisting bus boy

Food and Beverages (1 decks)

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