Culinary Service Techniques and Terminology Explained
Explore the world of culinary service with definitions and examples of terms like server, busboy, flambé, and more. Learn about the art of presenting food in a passive voice, different styles of service such as French and Russian, and how to create compound adjectives for culinary descriptions. Discover popular main courses, desserts, and types of table service in the culinary industry.
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MOCK TEST 1 13 April 2021
write the missing words is the same as a waiter. will clear all tables. consists of spoons, forks and knives. is pouring spirit over food and setting it on fire.
Server is the same as a waiter. Busboy will clear all tables. Cutlery consists of spoons, forks and knives. Flamb is pouring spirit over food and setting it on fire.
present passive Food (serve) on a silver platter. Vegetables (buy) fresh from the local market. Ice cream (cover) in chocolate sauce.
present passive Food is served on a silver platter. Vegetables are bought fresh from the local market. Ice cream is covered in chocolate sauce.
French, first, American, plate, course service, platter, silver, main, gold or gueridon is the most complicated. is used in Russian service. is the same as hors d oeuvre.
French, first, American, plate, course service, platter, silver, main, gold French service or gueridon is the most complicated. Silver platter is used in Russian service. First course is the same as hors d oeuvre.
make a compound adjective for the noun Their specialty is (to make pate at home) We could smell (to bake potatoes in the oven) The farmer brought us (to pick fresh apples)
make a compound adjective for the underlined noun Their specialty is home-made pate. We could smell oven-baked potatoes. The farmer brought us freshly-picked apples.
name three main courses name three desserts (Black Forest gateaux, Lemon tart ) BONUS types of courses (appetizers, entr e, dessert ) types of table service (French, Russian, American )
