HOMEWORK 2: CHAPTERS 3, 4, & 6 Adulterated foods - Another substance to a food item in order to increase the quantity of the food item in raw form or prepared form Cross-contamination - When disease-causing elements or harmful substance are transferred from one contaminated surface to another Danger zone - The friendliest environment fails within the a range of 41F to 135F(5C to 57C) Food-borne illness - Illnesses that appear within a few hours after consumption of the affected food. Most common effects from food borne illnesses are nausea, cramps, vomiting, and diarrhea fever. Heimlich maneuver - a first-aid procedure for dislodging an obstruction from a person's windpipe in which a sudden strong pressure is applied on the abdomen, between the navel and the rib cage Hygiene - conditions or practices conducive to maintaining health Ambience - it is the results of bringing together several elements in the dining room to make sure it’s as inviting and comfortable as possible Cover - a place setting intended for use with a specific type of meal and service and can refer to the flatware, glassware, and china that are set for the guest. Guéridon - pedestal table Sidework - Required to prepare the place for public enjoyment Silence cloth - makes the table feel plush, soft, and luxurious. Cushion the noise of plates and cutlery placed on the table during service Tray stands - A tray is a flat piece of wood, plastic, or metal, which usually has raised edges and which is used for carrying things, especially food and drinks Aperitif - an alcoholic drink taken before a meal to stimulate the appetite. European-style salad service - the fork is held in the left hand and the knife is held in the right hand when cutting food Point-of-sale system - allows your business to accept payments from customers and keep track of sales Reading the table - quickly and discreetly scan all of the people around a conference table when entering a conference room for a meeting so as to gauge or assess the general demeanor of those in attendance. Recommendations - a suggestion or proposal as to the best course of action Upselling - an attempt to convince a customer to purchase something additional or more costly 1. Adulterated foods: a. are easy to identify because they have an unpleasant smell b. are still safe to serve c. may look and smell normal d. are contaminated with organisms that you can see with the naked eye 2. The single most effective way to avoid cross-contamination is: a. to wear gloves b. to use chemical sanitizers c. to use antiseptic sprays d. proper hand washing 3. The Danger Zone refers to: a. between the hours of 5:00 p.m. and 6:30 p.m. b. a temperature range between 135°F and 190°F (57°C to 88°C) c. a temperature range between 41°F to 135°F (5°C to 57°C) d. the area on the line, right in front of the deep fryer 4. If your guest has an allergy, you should: a. only alert the kitchen if the guest orders something that contains the allergen b. only ask for modifications on foods that you believe to be “unsafe” c. enter the allergy into your point-of-sale system to create a paper trail d. carry an epinephrine pen in your pocket 5. Examples of physical contaminants in food include: a. pesticides b. bandages c. viruses d. cleaning compounds 6. A standard setup refers to: a. the cooperation between the front and back waiter b. the china and flatware required for a specific dish c. the preparation of the dining room d. a guest who does not arrive for his reservation, or a “no-show” 7. A silverware transport plate (STP): a. is used to hold silverware that is being carried to a table b. is used to clear dirty silverware from a table during service c. is prepared by stacking flatware rolled in a serviette on a plate d. is placed in the center of a banquet table during service 8. How should wine glasses be preset on the table? a. Line them up so they make an X on the tabletop. b. Arrange them by height, with the shortest glass in the front. c. The wine will be served from a carafe instead of a bottle. d. An all-purpose wine glass should be used. 9. The ability to put yourself in another’s situation and feel what they are feeling is known as: a. apathy b. empathy c. sympathy d. entropy 10. During Russian service, which of the following is accurate? a. Waiters serve food so that it is easiest for the guest to cut and eat the food. b. Waiters place the accompaniments in front of the main protein. c. Accompaniments are served on separate plates. d. Women and children are served first. 11. What is the value of using the correct shorthand on a dupe? a. It makes communication with the kitchen clear and effective. b. It prevents writing too many dupes for a single table. c. Waiters at other stations cannot steal a good table. d. It helps match the right guest with the right food. 12. Bread may be served using a fork and spoon in the _____ style of service. a. American b. guéridon c. pinçé d. French True/False 13. Warewashing machines must be able to reach 190°F (88°C) in order to sterilize wares. True 14. Glassware should be washed after china and flatware. True 15. Perishable condiments stored in a walk-in should be kept on higher shelves to avoid contamination from raw meats. true 16. An epi pen is a universal treatment for all allergies. False 17. Storing glassware upside-down can capture odors or aromas in the glass. True 18. A checklist of opening and closing duties can be used to help even out the day’s work. False 19. If a waiter suggests an appetizer to a guest who has ordered an entrée that takes extra time to prepare, he or she is upselling. True 20. A helpful suggestion depends on your ability to fully describe menu items accurately. True
