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FOOD SERVICE > MIDTERMS - LESSON 2 > Flashcards

MIDTERMS - LESSON 2 Flashcards

1
Q

is used occasionally for a special dinner served in a private dining room of a restaurant, but it is more typical of a meal served by servants in a private home.

A

ENGLISH SERVICE

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2
Q

it involves a great deal of showmanship for a special occasion.

A

ENGLISH SERVICE

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3
Q

the utensils of the English Breakfast includes:

A

A. Goblet
B. Sugar & Creamer Dispenser
C. Cup & Saucer
D. Dinner Knife
E. Table Napkin
F. Dinner Fork
G. Bread & Butter Plate/Bread & Butter Knife
H. Dessert Spoon & Dessert Fork
I. Salt & Pepper Shaker

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4
Q

is a formal type of service originated for European nobility and currently enjoyed by the few who can afford the time and expense of meals served in this manner.

A

FRENCH/GUERIDON SERVICE

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5
Q

This type of service is used in upscale restaurants, elegant hotel, dining rooms, cruise ships, resorts, and casinos.

A

FRENCH/GUERIDON SERVICE

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6
Q

In this service, the food is either cooked or completed at a side table in front of the guests.

A

FRENCH/GUERIDON SERVICE

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7
Q

The food is brought from the kitchen to the dining room on heavy silver platters and placed on a cart called a _______.

A

gu´eridon

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8
Q

A small spirit stove called a ________ is used to keep the food warm.

A

r´echaud

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9
Q

employs two servers together to serve the meal and may include a captain to seat guests and wine steward to serve wine.

A

FRENCH SERVICE

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10
Q

All food is served and cleared from the right of the guests except for butter, bread, and salad, which should be placed to the left side of the guests.

A

FRENCH/GUERIDON SERVICE

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11
Q

the principal server who seats the guests when the captain is not present.

A

CHEF DE RANG

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12
Q

the assistant who takes order from the chef de rang to the kitchen, picks up the food and carries it to the dining room.

A

COMMIS DE RANG

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13
Q

It is the most prevalent style of service in restaurants in the United States.

A

AMERICAN/PLATED SERVICE

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14
Q

is less formal than French, Russian, or English service.

A

AMERICAN SERVICE

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15
Q

Food is served from the left of the guest, beverages are served from the right, and soiled dishes are cleared from the right.

A

AMERICAN SERVICE

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16
Q

Usually, only one server presents the meal.

A

AMERICAN SERVICE

17
Q

the ________________ cover is placed approximately _________ from the edge of the table.

A

BREAKFAST & LUNCH; 1 INCH

18
Q

the napkin is at the ______ of the cover.

A

CENTER

19
Q

The ________ is to the right of the knife.

A

TEASPOON

20
Q

To the left of the napkin is the _______, and to the right of the napkin is the _______, with the blade facing toward the napkin.

A

FORK; KNIFE

21
Q

The ________ is placed above the tip of the knife.

A

WATER GLASS

22
Q

When coffee is served, the cup and saucer are placed on the ________ of the teaspoon.

A

RIGHT

23
Q

The __________________ plate is placed above the tines of the fork.

A

BREAD AND BUTTER

24
Q

Service ware for the __________________ includes two dinner forks, dinner knife, butter spreader, two teaspoons, service plate (optional), napkin, bread and butter plate, and water glass.

A

AMERICAN DINNER COVER

25
Q

The bread-and-butter plate is ________ above the forks.

A

CENTERED

26
Q

The ___________ is to the immediate right of the napkin and then, in order, is the ___________ and _____________.

A

DINNER KNIFE; BUTTER SPREADER; TWO TEASPOONS

27
Q

___________________, such as a soup spoon with soup or a steak knife with steak, is brought in as needed.

A

SPECIAL-PURPOSE SILVERWARE

28
Q

The ________ is placed to the left of the forks, and _______, when served, is placed to the right of the spoon.

A

SALAD; COFFEE

29
Q

The food on the________is placed in the center of the cover.

A

DINNER PLATE

30
Q

breakfast toast or a luncheon salad is placed to the _____ of the _____.

A

LEFT; FORK

31
Q

the dinner cover is placed approximately ___ inch from the edge of the table.

A

ONE

32
Q

when the soup or an appetizer is ordered, it is placed on an _________ and served in the center of the cover.

A

UNDERLINER

FOOD SERVICE (7 decks)

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