Foods and Nutrition Unit 7
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Created by:
mdscott213 on December 11, 2009
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23 terms
Terms | Definitions |
|---|---|
 a la carte | food offered with a separate price for each food item on the menu |
| a la mode | topped with ice cream |
| appetizer | light food or beverage that begins a meal and is designed to stimulate the appetite |
| au jus | serving food with the pan drippings from which the fat has been skimmed |
| beverageware | glasses of many shapes and sizes used for a variety of purposes |
| blue plate service | a type of meal service in which the plates are filled in the kitchen, carried to the dining room, and served |
| buffet service | style of meal service in which a large table or buffet holds a variety of food items, the serving dishes and utensils, dinnerware, flatware, and napkins and from which guests serve themselves |
| compromise service | a combination of English and formal service. The main course of the meal is served at the table by the host and the remainder of the meal is served in individual portions from the kitchen. |
| cover | the arrangement of the tableware that each diner will need for a meal; also called a place setting |
| dinnerware | plates, cups, saucers, and bowls |
| dutch treat | an arrangement of paying in which each person pays his own way |
| English service | a style of meal service in which the plates are served by the host and/or hostess and passed around the table until each guest has been served |
| entree | the main course of a meal |
| etiquette | manners established by society |
| family service | a service style that allows diners to join others in a setting where large dishes of food are placed on a table for self-service |
| formal service | when you are served with porcelain or fine china |
| gratuity | money charged or left as a tip for service |
| hollowware | tableware, such as bowls, tureens, and pitchers, used to serve food and liquids |
| open stock | tableware that can be purchased as individual pieces |
| reservation | an arrangement with a restaurant to hold a table, or with a hotel to hold a room, for a guest on a given date at a given time |
| stemware | glassware with three distinct parts: a bowl, a stem, and a base |
| table appointments | all the items needed at the table to serve and eat a meal |
| table linens | tablecloths, placemats, and napkins |
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