American Table Service

46 cards

Table Service


 
  
Created Jul 11, 2011
by
cattyshack

 

 
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1
a strongly flavored garlic maynnaise from the provence region of southern france
 
aioli
2
according to the style of 
 
a la
3
mixture of different ingredients for preparation of a dish
 
appareil
4
any small, bite size food served before the meal to wet and excite the palate
 
appetizer
5
a french bread thats been formed into a long, narrow cylindrical loaf. It usually has a crisp...
 
baguette
6
created at now orlean's brennan's restaurant in the 1950's, this dessert consists of sliced...
 
banana's foster
7
serves as a liaison between the front and back of the house
 
back waiter
8
the individual responsible for understanding and carrying out espresso service.
 
Barista
9
a thick, rich soup usually consisting of seafood and cream
 
bisque
10
a salad consisting of romaine lettuce tossed with garlic vinaigrette, parm. cheese, croutons,...
 
caesar salad
11
the waitperson responsible for the service station assisted by a front and back waiter. Also...
 
captain
12
this specialty of Gascony, France is derived from an ancient method of preserving meat whrerby...
 
confit
13
a general term referring to a thick puree or sauce. The word can also refer to thick, pureed...
 
Coulis
14
The french term for a rich custard cause that can be served hot or cold over cake, fruit, or...
 
creme anglaise
15
custard that has been baked in a caramel coated mold. When the chilled custard is turned out...
 
Creme caramel
16
this matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture.
 
creme fraiche
17
the french word for "pancake" which is exactly what these light, thin creations are. They can...
 
crepes
18
means that customers prefer your restaurant to all similar restaurants
 
customer loyalty
19
the accumulation of all the moments of truth for a guest from beginning to end of a dining...
 
cycle of service
20
today's
 
du jour
21
in america the word ______ refers to the main course of a meal. In parts of Europe it refers...
 
entree
22
pasta cut into flat narrow (about 3/8 inch) ribbons, also known as tagliatelle
 
fettucine
23
this italian bread begins by being shapped into a large flat round that is liberally brushed...
 
foccacia
24
works the front of the house, interacting with the guests, serves with the back waiter and,...
 
front waiter
25
a rich chocolate icing made of semisweet chocolate and whipping cream that are heated and stirred...
 
ganache
26
means consistently exceeding customers expectations for products and the nature of the service...
 
high-quality customer service
27
is how service is performed; it is the feeling that customers take with them
 
hospitality
28
to cut foods into very thin strips
 
julienne
29
an almond shaped greek olive that reanges in length from about 1/2 to 1 inch. they are dark...
 
kalamata olive
30
a small cookie classically made of almond paste or ground almond mixed with sugar and egg whites.
 
macarroons
31
a head waiter or house steward
 
maitre'd hotel
32
a compound butter made by blending together softened butter, lemon juice, or vinegar, chopped...
 
maitre d'hotel butter
33
a small coin-shaped piece of meat usually beef, veal, or pork
 
medallion
34
french, a medley or mixture
 
melange
35
"any episode in which the customer comes into contact with any aspect of the organization and...
 
Moment of Truth
36
A bechamel-based sauce made with cream and crayfish butter and garnished with crayfish tails....
 
nantua Sauce
37
A staple of northern italy. A savory cornmeal pudding that can be eaten hot with a little butter...
 
Polenta
38
a delicate dumpling made of seasoned, minced or ground fish, meat, or vegetables bound with...
 
Quenelle
39
An italian specialty of little square or round pillows of noodle dough filled with any of various...
 
Ravioli
40
a term in italian cookery describing a thin scallop or oval slice of meat usually prepared...
 
scalloppine
41
is what restaurants and foodservice employees provide; it is a measure of the efficiency and...
 
service
42
refers to an operations response to a compaint to return to a state of customer satisfaction
 
service recovery
43
the french term for a steward or waiter in charge of wine. 
 
Sommelier
44
involves recommending additional or different items to a customer. It should maximize the guests...
 
Suggestive Selling
45
An appareil of varying ingredients that are cooked and served in a container called a ______....
 
terrine
46
originally form england, this dessert consists of sponge cake or ladyfingers doused with spirits...
 
Trifle


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