問題一覧
1
cleans kitchen and servuce equipment
stewarding
2
ensures sdequate level of stock
stores
3
produces all kinds of materials required for production
purchase
4
support service
purchase stores stewarding
5
serves all kind of alcoholic beverages
bar and depends bar
6
service food and beverage in the lounge area
lounge
7
serves food and beverages in guestrooms
room services
8
organizes all types of function catering
banquet
9
served the dishes offered in their menus
restaurant
10
food and beverage service
restaurant banquet room service lounge bar and depend bar
11
located at the ground level
main kitchen
12
food production
main kitchen satellite kitchen bakery and confectionery
13
located in different floor levels and prepare rhe dishes offered in their menu
satellite kitchen
14
use of the term kitchenless kitchen
assembly
15
requires insite food production
assembly/ serve
16
prepare all kinds of bakery and confectionery items
bakery and confectionery
17
offered basic gravies, saucies for satellite kitchen
main kitchen
18
areas under control of f&b
food production food service support services
19
fully prepared food are purchased and require only storage
assembly
20
system was made possible by the developemnt of large equipment
commissary
21
delivery of prepared food to units located in separate remote areas
commissary
22
is prepared on the premises then chilled or frozen and stored for use
ready-prepared
23
menu items are prepared in a kitchen in the same facility
conventional
24
types of food service
conventional commissary ready to prepared assembly served
25
institutional catering
industrial catering hospitals and nursing homes school college/university airline catering ship catering military catering theme parks and resorts railway catering prison catering clubs
26
variant to fast food operations
food court
27
found in institutional catering
cafeteria
28
licensed to serve alcoholic beverages
bars
29
mass produced food designed for commercial resale
fastfoods
30
collective name to cover informal snacks bars
food bars
31
are found in smaller hotels
dining room
32
open at night for dinner dance and live entertainment
night club
33
the music is driven by disc jorkey (DJ)
disco theque
34
principally meant for dancing to recorded music
disco theque
35
restaurant or dining room that specializes in serving grilled meat and fish
grill room
36
prepared menu that is influenced by or developed from the culture
specialty restaurant
37
primarily serves various types of coffee
coffee shop
38
comes from french word coffee
cafe
39
restaurants serves coffee and tea
cafe
40
types of restaurants
cafe coffee shop specialty restaurant grill room disco theque night club dining room food bars fastfoods bars cafeteria food court
41
the first fast fastfood restaurant
A&W root beer
42
to restore
restaurare
43
from latin word restaurare
le restaurant divine
44
restaurant as we know today bega in
1765 in paris france
45
make huge part of the food service business
restaurant
46
which appeared in england mid 1600s
coffeehouse
47
early type of restaurant was the
coffeehouse
48
commercial establishment
restaurant fastfood
49
two categories of food service industry
commercial establishment institutional catering
50
disregard for sanitary standards in food storage
royal households and noble households
51
many castles have their own gardens
royal households and noble households
52
degrees of rank resulted in different food allowsnce
royal household and noble households
53
strong sense of stewardship brought the beginnung of the detailed accounting system
religious orders
54
abbeys are usual particularly in england
religious orders
55
countries contributed most in the development of the food habits
great britain france germany sweden
56
originates from food habits
middle age
57
includes the opening duties
side work
58
term designating all the duties
side work
59
preparatuon of a waiters station in a food service area
service station mise en place
60
in french term which means "put into place"
mise en place
61
are easier to stack than square or free form ones
round plates
62
factors to be considered in choosing plateware
-durability -attractiveness in color, size and shape of each piece -suitability -possibility of replacements or availability -versatility of use -design in relation to the style of service -type of material in relation to ones requirements -price
63
which food is placed during dining
table appointments
64
care for silverware
-wash and rinse promptly in hot water -dry completely and quickly to retain luster -use mild detergent -store in tarnish-proof flannel bags -use only for its intended purpose -use a small soft brush for cleaning the crevices in ornamental silver
65
combustible consumer products such as cigarettes and cigar
ashtray
66
used to scooper moving out crushed ice
ice scooper
67
used for dishing out ice cream
ice cream scooper
68
container for serving food in buffet
silver oval platters
69
container of salt and pepper
salt and pepper shaker
70
container for hot dishes in a buffet
chafing dish
71
ornamental branched candlestick holder
candelabra
72
cover for a dish
silver food cover
73
tong with a rounded bowl used to pick up cubes of ice
ice tong
74
small tong for serving sugar cubes
sugar tong
75
small bowl used for serving gravies and sauces
gravy ladle
76
large deep spoon used for serving liquids and soup
soup laddle
77
holder used for eating snails
escargot tong
78
serving sauces
sauce boat
79
used for serving tea
tea pot
80
container for brewed coffee
coffee pot
81
water container
pitcher
82
holloware
pitcher coffee pot tea pot sauce boat escargot tong soup ladle gravy ladle sugar tong ice tong silver food cover candelabra chafing fish salt and pepper shaker silver oval platters ice cream scooper ice scooper ashtray
83
are made usually of silver that are hollow or concave
holloware
84
short handled elongated used for serving cakes and pastries
pastry or pie server
85
used for cutting cheese
cheese knife
86
knife used for eating dessert
dessert knife
87
small broad spatula bigger than the spreader
butter server
88
is a small blunt knife used for butter
butter knife
89
knife with a broad blade used to when fish is serve
fish knife
90
knife with serrated blade and pointed tip for steaks
steak knife
91
knife with either straight or serrated blade with a broad and rounded tip
dinner knife
92
cutlery
dinner knife steak fish butter butter server dessert cheese pastry or pie server
93
refers to knives and other cutlery implements
cutlery
94
used for serving ice cream and known as ice cream scoop
ice cream spoon
95
large spoon similar to dessert spoon
cereal spoon
96
very tiny spoon used in serving demitasse coffee
demitasse spoon
97
used for tea or coffee but can be used for eating dessert
teaspoon
98
for thick and cream soup
cream soup spoon
99
used for bouillon soup
bouillon spoon
100
long handled teaspoon used for drinks serve in tall glass
iced tea spoon