ESSENTIAL ACTIVITIES TOPIC 5
REVIEW QUESTIONS
- Give three reasons for garnishing drinks.
Garnishes are added to drinks :
- To add visual appeal – promote sales.
- To compliment the flavour of the drink.
- To differentiate between similar looking drinks.
Category Archives: Food Service
FOOD SERVICE
ESSENTIAL ACTIVITIES FOR TOPIC 4
REVIEW QUESTIONS
- Complete the following table :
-
BEER GLASS VOLUME (mls) Pint 425 ml Butcher 200 ml Pony 140 ml Schooner 285 ml Imperial Pint 570 ml
- What three hygienic points must be used when serving drinks in glasses?
- Glasses should always be checked for cracks or chips.
- Glasses should always be checked for lipstick or other stains.
- Ensure a fresh glass is used every time to dispense drinks.
- To ensure hygienic handling glasses should always be handled away from the rim (top) when either empty or full.
ACTIVITIES
Using the learning guide, familiarise yourself with all of the glasses listed in this topic. You should recognise them by sight and be able to name them.
Once you think you can recognise and name the glasses, fill in the names against the pictures below.
| 1 2 3 4 5 | 1 Highball
2 Old Fashioned 3 Hurricane 4 Pilsener 5 Lexington |
| 1 2 3 4 | 1 Pint
2 Schooner 3 Butcher 4 Pony |
| 1 2 3 | 1 Port Glass
2 Sherry Glass 3 Elgin Liqueur Glass |
FOOD SERVICE
ESSENTIAL ACTIVITIES FOR TOPIC 2
REVIEW QUESTIONS
- List three ‘hand habits’ which are unacceptable when working as a bar person.
- List five situations in the workplace which necessitate the washing of your hands.
ANSWER :
1. Bad ‘hand habits’ such as the following are mainly responsible :
- rubbing your nose
- touching your hair
- scratching your beard
- putting your fingers to your mouth
- scratching your body.
2. You must wash your hands in the following situations :
- on arrival, before commencing youe shift :
- after visiting the toilet
- after handling garbage or garbage containers
- after using a tissue or stifling a sneeze or a cough
- after touching or scratching reservoir areas such as nose, mouth, hair, sores, pimples or areas below the waist
- before resuming work after any break or change in work areas ;
- after smoking.
FOOD SERVICE
ESSENTIAL ACTIVITIES FOR TOPIC 1
REVIEW QUESTIONS
- List four major pieces of equipment that must be cleaned regularly.
- What are the legal requirements for hand-washing glasses?
- State the legal minimum operating temperature for a glass-washing machines.
- What is the correct way to dispose of broken glass ?
ANSWER :
1.Major pieces of equipment in bar that must be cleaned regularly include :
- Glass washing machines
- Sinks
- Post-mix dispensers
- Ice machines
- Refrigerators
- Coffee machines
- Beer panels
- Electronic spirit dispensers
2. While glass washing is generally done by machine the law allows to be done by hand as long as the following conditions are met :
- The sink must be a stainless steel, double bowl sink.
- One bowl of the sink must be filled with hot water and a suitable detergent, while the other must contain clean, running water to rinse glassware.
3. After allowing the machine to warm up, check that the thermostat is set to the correct temperature. By law the wash or rinse cycle must operate at a minimum temperature of 77° C.
4. Broken glass should be swept up and disposed of in a specific ‘glass only’ bin, the pieces should never be placed in a general use waste bin.
FOOD SERVICE
Self Test 8
Scenario
As a function waiter you will work at a large variety of functions.
Challenge
Describe the following functions:
1.Cabaret
2.Dinner dance
3.Ball
4.Outside catering
Answer
1. A cabaret is an event that consist of dinner or supper followed by live entertainment ex: singing, dancing or comedy.
2. A dinner dance is an evening function that can be either formal or informal. Guests order their meals from a menu and dance to live music in between courses and after the meal.
3. The word “bal” comes from the Italian word ballare meaning “to dance”
Balls can be informal or formal, where the emphasis is on dancing and entertainment. The entrance fee may include both food and beverage or just food. Drinks would then be pay for as they are ordered.
4. When an establishment services a function outside its own premises, the service is called “outside catering”
FOOD SERVICE
Self Test 7
Scenario
You are a waiter in the banqueting department of an international hotel. Your hotel caters for a large variety of events.
Challenge
Complete the following questions by writing the correct answers underneath.
1.What is meeting?
2.What is a seminar?
3.State six items which may be placed on the tables for a meeting, as described in this topic.
Answer
- A meeting is a gathering of people where all members of the group participate in the conversation. A meeting can take from one to several hours and may involve up to 20 people. All participants sit around one table.
- 2. A seminar is a gathering of people who attend a presentation or speech and May involve several hundred participants.
3. – Jugs with ice water, juice or mineral water on under – plates (no doilies) placed on the table.
– Water glasses should be placed near the jugs, upside down.
– Mints may be offered in small bowls.
– Writing pads
– Pens
– Information material
FOOD SERVICE
Self Test 6
Scenario
You are a waiter at a wedding party.
Challenge
1.List the thirteen points of the sequence of service and toasts, as discussed in this topic.
Answer
1. Order of service and toasts
– Receiving line
– Grace
– Filling of (champagne) glasses for the first toast
– Royal toast
– Commencement of the service of the meal
– Toast proposed to the bridal couple by the bride’s father or a close relative
– Response by the groom, who will thank the bride’s father for the speech and propose a toast to the matron of honour and the bridesmaids: “on behalf of my wife and myself etc”.
– Response by the best man behalf of the bridesmaids
– Any other toasts
– Best man reads telegrams and congratulations
– Cutting of wedding cake
– Bridal waltz
– Bridal couple change into going away
FOOD SERVICE
Self Test 5
Scenario
As a function waiter you can do the service procedure for state banquet
Challenge
Complete the following questions by writing the correct answers underneath
- What is the Toastmaster said before announcing the Dinner or Lunch?
- Describe the procedure to service a state banquet?
Answer
1.The toastmaster or announcer bangs his gavel three times before announcing “Mr. Chairman, My Lords (In order of importance) Ladies and Gentlemen, dinner (or lunch) is served “in a loud clear, formal tone of voice.
2. Procedure to Service a State Banquet
– Reception and Preliminaries
– Dining Room Preliminaries
– Mise – en – places
– Space and Guest per Waiter
– Timing and Movement
– Toast Procedure
– Table Layouts
FOOD SERVICE
Self Test 4
Scenario
As a function waiter you must know how to prepare a room for a buffet function, and how to serve the food and beverage
Challenge
Complete the following questions by writing the correct answer underneath
- What is a buffet?
- What is smorgasbord?
- What is a fork dish?
- What is a stand-up function?
- What is a sit-down function?
- State the seven key points for planning a buffet
Answer
1. A buffet is a function, where a selection of cold/ or hot food, prepare and presented to provide maximum appeal to the eye and the palate, is displayed on a long table for guests to help themselves. Often extensive and highly elaborate forms of decoration and presentation techniques are involved.
2. The word ‘Smorgasbord’ comes from the Swedish language and could be translated as ‘Sandwich table’. The main difference between buffets and smorgasbord is that the presentation of buffets is often more sophisticated and that smorgasbords traditionally have an emphasis on seafood
3. A fork dish is a hot or cold dish that can be eaten with only a fork.
4. There isn’t any chairs in the buffet
5. There is some chairs in the buffet around the table.
6. 1. Buffet Tables
2. Theme
3. Impact
4. Zoning
5. Color Scheme
6. Decorations
7. The service procedure
FOOD SERVICE
Self Test 3
Scenario
As a function waiter you can do the service procedure for formal banquet
Challenge
Complete the following questions by writing the correct answers underneath
- Describe the twenty nine sequence service for formal banquet
- Describe the five typical menu would offer?
Answer
1. Service sequence for Formal Banquet :
- Seat guest, unfolding napkin
- Serve white wine
- Serve bread and butter
- Serve soup
- Top up white wine
- Clear soup
- Place entrée plates on table
- Serve entrée
- Serve sauce (If any)
10. Top up white wine
11. Clear entrée
12. Serve red wine
13. Place main course plates on table
14. Serve meat
15. Serve vegetables
16. Serve sauce
17. Top up red white
18. Clear main course plates
19. Clear side plates, side knives
20. Clear S&P, Butter dishes
21. Crumb table and position dessert cutlery
22. Place dessert plate on table
23. Serve dessert
24. Serve sauce (if any)
25. Clear dessert
26. Place coffee cups on table
27. Place sugar & milk on table
28. Serve petit fours
29. Serve coffee
2. A typical lunch or dinner menu would offer:
– Hors d’ oeuvre
– Soup
– Entre
– Sweet Dish
– Coffee
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