Food and Nutrition Unit 7 Terms
Order by
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 |
| Entrée | 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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