TLE Flashcards

1
Q

Is the function of developing the facility

A

Design

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2
Q

Seven major work areas

A

Receiving area
Storage area
Preparation area
Cooking area
Service area
Dishwashing area
Waste disposal area

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3
Q

Is where food and supplies are checked in, examined, weighed, and counted before storage.

A

Receiving area

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4
Q

Is a space for storing food and supplies

A

Storage area

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5
Q

Is designed close to the cooking area.

A

Preparation area

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6
Q

Referred to as the heart of the kitchen

A

Cooking area

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7
Q

“May be various preparation centers in the kitchen where servers pick up their orders for table service or for assembling trays.

A

Service area

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8
Q

Need to be well lit and well ventilated

A

Dishwashing area

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9
Q

Holds food waste and trash

A

Waste disposal area

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10
Q

The style or setup of serving the prepared food is a factor influencing the food’s acceptability to the customers.

A

Table service

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11
Q

Table services

A

Buffet service
Formal service
Russian service
French service
American service
Family service

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12
Q

May be Russian or French depending on the style of serving the food, the menu, the number of servers or waiters, and the table setting.

A

Formal service

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13
Q

Is dignified and elaborate.
Food is prepared, portioned, and arranged on serving platters, usually silver, with attractive garnishing.

A

Russian service

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14
Q

Which is beside the costumers table.
Synonym with fine dining, is often regarded as excellent service.

A

French service

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15
Q

Is the simplest form of the table service

A

American service

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16
Q

Is informal and is used in many filipino homes

A

Family service

17
Q

Dining room furnishings

A

Tableware
Flatware
Dinnerware
Beverage ware or glassware
Linens
Halloware
Table decorations

18
Q

Or table appointments, includes all items placed at the table that assist a person or a customer in dining.

19
Q

Includes spoons, forks, knives, and spreaders that are made of sterling silver, stainless steel, plated silver, ceramic wood, or plastic.

20
Q

Includes dining plates and serving platters that are available in glass, ceramic, or plastic.

A

Dinnerware

21
Q

Includes high quality and hence expensive lead glass

A

Beverageware or glassware

22
Q

Includes tablecloths, plastic table covers, placemats, runners, and napkins of all kinds.

23
Q

Are serving dishes for food, like platters, serving bowls, tureens, creamers, sugar bowls, teapots, pitchers, coffee pot, and trays that are made of metal

24
Q

Still need to be simple yet beautiful.

A

Table decorations

25
Are linens that can be bought in different Colors, sizes, and designs
Napkins
26
Napkin folding techniques
Basic fold Bishop hat, butterfly, and blossom variations Bird of paradise Artichoke Candle Crown Mexican fan
27
Is a list prepared food available to customers
Menu
28
Types of menu
Á la carte Table d’hôte Function menu Cycle menu
29
Is from French meaning “according to the card.” This menu enables the costumers to choose the type of dish.
Á la carte
30
Is french for “table of the host.” This menu offers a complete meat at fixed price.
Table d’hôte
31
Is for special occasions such as weddings, debuts, anniversaries, etc.
Function menu
32
Is planned set of menus that rotate at intervals of six to thirty days.
Cycle menu
33
Must always keep in mind that cutomers should be satisfied with food served.
Menu planning
34
Is an outline of food to be included in each meal and the extent of choices available.
Menu pattern
35
On the other hand, is “the number of meal opportunities offered over a specified period of time, usually 24 hours”.
Meal plan
36
As a very important marketing tool
Menu card
37
Also describes food items available for purchase.
Menu board