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Side ASide B
a strongly flavored garlic maynnaise from the provence region of southern france
according to the style of
mixture of different ingredients for preparation of a dish
any small, bite size food served before the meal to wet and excite the palate
a french bread thats been formed into a long, narrow cylindrical loaf. It usually has a crisp brown curst and light chewy interior
created at now orlean's brennan's restaurant in the 1950's, this dessert consists of sliced bananas quicklyy sauteed in a mixture of rum, brown sugar, and banna liqueur and served with...
serves as a liaison between the front and back of the house
the individual responsible for understanding and carrying out espresso service.
a thick, rich soup usually consisting of seafood and cream
a salad consisting of romaine lettuce tossed with garlic vinaigrette, parm. cheese, croutons, a coddled egg, and anchovies. It is said to have been created in 1924 by italian chef caesar...
the waitperson responsible for the service station assisted by a front and back waiter. Also responsible for tableside cooking and specialized service, appearance of table and achieving...
this specialty of Gascony, France is derived from an ancient method of preserving meat whrerby it is salted and slowly cooked in its own fat. The cooked meat is then packed into a crock...
a general term referring to a thick puree or sauce. The word can also refer to thick, pureed shellfish soups.
The french term for a rich custard cause that can be served hot or cold over cake, fruit, or other dessert
custard that has been baked in a caramel coated mold. When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold.
this matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture.
the french word for "pancake" which is exactly what these light, thin creations are. They can be made from plain or sweetened batters with various flours, and used for savory or dessert...
means that customers prefer your restaurant to all similar restaurants
the accumulation of all the moments of truth for a guest from beginning to end of a dining visit
cycle of service
in america the word ______ refers to the main course of a meal. In parts of Europe it refers to the dish served between the fish and meat courses during a formal dinner
pasta cut into flat narrow (about 3/8 inch) ribbons, also known as tagliatelle
this italian bread begins by being shapped into a large flat round that is liberally brushed or drizzeled with olive oil, and sprinkled with salt. slits cut into the dough's surface...
works the front of the house, interacting with the guests, serves with the back waiter and, if assigned, works under a captain
a rich chocolate icing made of semisweet chocolate and whipping cream that are heated and stirred together until the chocolate has melted.q
means consistently exceeding customers expectations for products and the nature of the service received and for personal interaction during the delivery, to create value for the customer...
high-quality customer service
is how service is performed; it is the feeling that customers take with them
to cut foods into very thin strips
an almond shaped greek olive that reanges in length from about 1/2 to 1 inch. they are dark eggplant color and have a flavor that can be rich and fruity.
a small cookie classically made of almond paste or ground almond mixed with sugar and egg whites.
a head waiter or house steward
a compound butter made by blending together softened butter, lemon juice, or vinegar, chopped parsley, and seasonings. It is served as an accompaniment to fish poultry, and meat
maitre d'hotel butter
a small coin-shaped piece of meat usually beef, veal, or pork
french, a medley or mixture
"any episode in which the customer comes into contact with any aspect of the organization and gets an impression of the quality of its service"
Moment of Truth
A bechamel-based sauce made with cream and crayfish butter and garnished with crayfish tails. Nantua sauce is served with seafood or egg dishes
A staple of northern italy. A savory cornmeal pudding that can be eaten hot with a little butter or cooled until firm, cut into shapes and fried, grilled, or baked with other foods.
a delicate dumpling made of seasoned, minced or ground fish, meat, or vegetables bound with eggs or panada. This mixture is formed into small ovals and gently poached in stock....
An italian specialty of little square or round pillows of noodle dough filled with any of various mixtures such as cheese, meat, or vegetables.
a term in italian cookery describing a thin scallop or oval slice of meat usually prepared by pounding to tenderize, dredging in flour, and cooked by sauteing.
is what restaurants and foodservice employees provide; it is a measure of the efficiency and effectiveness of their actions
refers to an operations response to a compaint to return to a state of customer satisfaction
the french term for a steward or waiter in charge of wine.
involves recommending additional or different items to a customer. It should maximize the guests satisfaction an increase the average check.
An appareil of varying ingredients that are cooked and served in a container called a ______. Traditionally if the item is unmolded for service it takes on the term pate.
originally form england, this dessert consists of sponge cake or ladyfingers doused with spirits covered with jam and custard, topped with whipped cream, and garnished with candied...