Quarter 3 tvl fbs

• Accompaniment – food offered with a certain dish to improve flavor or counteract richness.
• Afters – food serve after the main course.
• ALA carte – Food completely prepared, plated, sauced, and garnished in the kitchen.
• American Service – usually called Plated Service where food is placed on a plate in the kitchen, and is ready to be served to the guest without additional table side preparation
• Banquet – a large public meal or feast, complete with main courses and desserts used in special occasions or gatherings.
• Beverage – it is a hot or cold drinks
• Brigade – refers to the service team in a French style of service.
• Centerpiece – something in a central position, particularly a decorative object or arrangement placed at the center of the table.
• Decanting – the act of pouring or filling wine.
• Degustation – a culinary term which means careful, appreciative tasting of various foods and drinks focusing on the senses and high culinary arts.
• Embellish – to make beautiful with ornamentation; decorate.
• Flamboyant – someone or something that is extravagant.
• Guacamole – a dip of mashed avocado mixed with tomato, onion, and seasonings.
• Hors D’ Oeuvres - Small portions of highly seasoned foods; a combination of canapés, olives, stuffed celery, pickled radishes, and fish.
• Intoxication – the state of being drunk.
• Main Course – consist mostly of protein dishes.
• Menu – a list of all food and drink that is offered at an establishment (restaurant, café, bar)
• Mouthwatering – arousing the appetite; delicious.
• Relevé – the main roasts or other larger joints of meat.
• Starters – food served before the main course like appetizers, soups, or pasta.
• Service- the manner and method by which food is served to guests
• Skirting - refers to the specialized linen used for draping buffet, conference, and other tables.
• Sommelier – a wine steward.
• Sorbet – sometimes called ‘granites’ which is served to give pause within a meal.
• Suggestive Selling – act of giving suggestions and ideas to increase the dining guests’ original orders.
• Upselling - a marketing strategy in a restaurant to suggest slow moving but profitable items.
• menu - is the most important controlling element in the servicing process of any restaurant type or establishment, which is figuratively referred to as the "authorized representative" of a restaurant because it creates a constant link between the establishment and the guests.
• The following dish structure is suggested when making menu.

  1. Specialties/Signature Dishes
  2. Snacks
  3. Soups
  4. Main Courses
  5. Desserts
  6. Drinks
• Drinks are usually split into two large categories: Alcoholic and Non- alcoholic,
• Alcoholic drinks are listed below:

  • Wine
  • Aperitifs
  • Spirits and liquors
  • Beer
• Menu familiarization - A restaurant server must learn information about the menu like cooking method, serving portions, tastes and flavors, ingredients including food allergens, cooking time and side dishes. It is also important to know the nutrient content of the dishes because some guests would want to know and ask.
• Classic menu sequence - This format is used to lay out menus as well as to indicate the order of the various courses.
• Hors d'oeuvres - Traditionally this course consisted of a variety of compound salads but now includes items such as pâtàs, mousses, fruit, charcuterie, and smoked fish.
• Soups - includes all soups, both hot and cold.
• Pasta and rice - can be referred to as farinaceous dishes. those that are made out of starch, including potatoes and noodles
• Fish - a fish dish, both hot and cold. Fish dishes, such as smoked salmon or seafood cocktails, are mainly considered to be hors d'oeuvres dishes and therefore would be served earlier in a meal.
• Entrée - generally small, well garnished dishes which come from the kitchen ready for service. They are usually accompanied by a rich sauce or gravy. Potatoes and vegetables are not usually served with this course if it is to be followed by a main course. If this is the main course, then it is usual for potatoes and vegetables to be offered. Examples of this type of dish are tournedos, noisettes, sweetbreads, garnished, cutlets, or filled vol-au-vent cases.
• Relevé -main roasts or other larger joints of meat, which would be served together with potatoes and vegetables.
• Roast - traditionally refers to roasted game or poultry dishes
• Vegetables - vegetables, apart from vegetables served with the Releve or roast courses (e.g. asparagus and artichokes) served as a separate course, although these types of dishes are now more commonly served as starters. certain