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153 Cards in this Set
- Front
- Back
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Lowerator |
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Flambe Rechaud |
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Chafing Dish |
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Rechaud |
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Cloche |
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Tray |
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Waitors Knife |
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Vinicool (double walled) |
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Wine Cooler |
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Decanter |
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Wine Locker |
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Wine/Liquor Dispencer (wine by the glass system) |
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Bar Spoon |
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Standard Cocktail Shaker |
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Ice Crusher |
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Muddler |
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Glass Rimmer |
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Blender |
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Boston Shaker |
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Ice Bucket |
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Jug |
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Condoment Holder |
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Swizzle Sticks |
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Pourers |
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Pitcher |
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Bar Mat |
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Drip Tray |
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Speedrails |
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Hawthorne Strainer |
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Yester |
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Aeropress |
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Italian Stove |
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Full Automated Coffee Machine |
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Expresso Machine |
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Chemex |
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French Press |
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What is hospitality? |
The passion to serve and accommodate guests. |
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Name six tasks of a host/hostess: |
1. Prepare the company for business 2. Taking orders, preparing orders ready to be served 3. Serving of orders 4. Advising guests 5. Performing managerial tasks such as helping with the receipt or storage of goods 6. Cashing |
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What is the core task of the host? |
Managing the expectations and experience of the guest. |
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What is gueridon? |
A table for staff to work on. |
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What is a counter? |
A bar for customers to eat. |
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What is a wine climate cabinet? |
Vibration free lockers which provide a constant storage temperature. In many cabinets, the temperature can be adjusted for each layer. |
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What percentage of alcohol and how many ccs does a standard glass of beer have? |
- 5% alcohol - 250 ccs in a standard glass |
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What percentage of alcohol and how many ccs does a standard glass of wine have? |
- 12% alcohol - 100 ccs in a standard glass |
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What percentage of alcohol and how many ccs does a standard glass of liquor have? |
- 35% alcohol - 35ccs in a standard glass |
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Name 3 condiments: |
- Pepper - Salt - Tabasco - Sugar - Mustard - Nutmeg - Grated cheese |
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What are the 3 phases of the Guest Stay? |
1. The Reception Phase 2. The Stay Phase 3. The Goodbye Phase |
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Name 3 ways of making a reservation: |
- Personally - By Phone - Fax - Online Reservation |
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Name the seating (order) priorities: |
1. Ladies first 2. Age before Youth 3. Host as the last one |
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What is the difference between mise-en-place and Preparatory? |
- Preparatory is before the restaurant opens - Mise-en-place can you do when the restaurant is opened |
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What is the maximum number of cutlery allowed on the table at once? |
(7) 4 on the right and 3 on the left |
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Name 3 serving rules: |
- Disturb the guests as little as possible - Keep the noise level down while working - Keep the focus on your guests - Only the clear the table when all guests are finished with their meal |
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What are the 4 serving styles? |
1. American 2. English 3. French 4. Russian |
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What is unique to the French Service? |
All courses are served at once. |
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What are forms of payment accepted? |
1. Cash 2. Pin 3. Credit-Card 4. Account |
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What are 3 Closing Tasks? |
1. Clearing and cleaning of the work stations and guest area 2. Finalise and balance the day’s cash 3. Deliver/deposit the cash 4. Assign any ongoing and open tasks 5. Lock the establishment |
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What do you need to do with cleaning and cleaning work stations? |
1. Clean all machines 2. Fully stock all workstations 3. Empty and line all the bins 4. Replace used linen with fresh ones 5. Clear all the garbage/tidy up the area |
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What are 4 tasks you must do when you are closing the restaurant? |
1. Process your orders 2. Issue necessary reparation orders and technical problems 3. Check if ashtrays and bins are empty and clean 4. Check if all the dirty linen has been exchanged 5. Turn the air conditioner off 6. Make sure that all the machines are switched off 7. Make sure all candles/lights are switched off 8. Close and lock windows and doors |
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What steps do you need to take when the cash has to be registered? (6) |
1. Balance the day’s cash (revenue) 2. Specify and list: payments in cash, pin pass, and credit cards 3. Follow up particulars: petty cash and cross sales (to kitchen and bar) 4. Count cash 5. Count float money 6. Lock the cash register |
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What is Float Money? |
The money you start with and used as the change. |
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Name 3 coffee producing countries: |
1. Papua New Guinea 2. Brazil 3. Sumatra 4. Honduras 5. Peru 6. Guatemala 7. Columbia 8. Ethiophia |
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Name the steps of the Coffee Production Process: |
1. Harvesting 2. Processing 3. Mixing 4. Cooling 5. Grinding 6. Packing |
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What is a Coffee Bean? |
Seeds of a coffee tree |
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Why should you harvest coffee by hand? |
Better quality |
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What is the difference between Wet and Dry Processing? |
- The Dry Process: coffee berries are dried in the sun - The Wet Process: coffee berries are first de-pulped and then fermented, washed and dried. - Similarity: They both go in the milling machine and become green coffee beans. |
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Why are coffee beans mixed by an expert? |
To ensure that each coffee has a unique aroma and flavor |
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What does the Roasting Process do? |
It develops the aroma and flavor of the coffee. |
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What temperature are coffee berries roasted at? |
Between 180-200 degrees celsius |
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How are coffee beans cooled? |
Cold air combined with water is used to cool down the beans. The roasting process is then completed. |
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What are the characteristics of the Coffee Arabica bean? |
- Middle and South America, Indonesia, East Africa - Mild of taste and smell - Sweeter flavor - Less caffeine than Robusta - Harder to produce and harvest ($$$) |
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What are the characteristics of the Coffee Robusta bean? |
- Asia and Africa - Spicier flavor than Arabica - Cheaper to produce |
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What is in an Irish Coffee? |
- 35 cc Irish Whiskey - 1 tbs of brown sugar - 1 cup of coffee - Unsweetened/thick cream |
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What liquor is in the following coffees? 1. French 2. Spanish 3. Italian 4. Mexican 5. Kiss of Fire |
1. French: Grand Marnier or Cognac 2. Spanish: Tia Maria or Licor 43 3. Italian: Amaretto 4. Mexican: Kahlua 5. Kiss of Fire: Cointreau & Tia Maria |
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What plant does Tea come from? |
Camellia Sinensis |
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From what age can the leaves from a tea plant be harvested? |
Between 2 and 4 years |
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Name the steps of the Tea Production Process: |
1. Fine, Medium, and Course Plucking 2. Withering 3. Rolling 4. Oxidation (Fermentation) 5. Drying (Firing) 6. Qualifying |
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What types of Plucking does the tea production process have? |
1. Fine Plucking: 2 leaves 2. Medium Plucking: 3 leaves 3. Course Plucking: 4 leaves |
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Why is Withering used in the Tea Production Process? |
To remove excess water from the leaves. |
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What does Rolling involve in the Tea Production Process? |
Teas are bruised or torn in order to promote and quicken oxidation. |
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Why is Oxidation/Fermentation an important step in the Tea Production Process? |
It gives volume to the taste and aroma compounds which give a tea its liquor color, strength, and briskness. |
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What happens in the Qualifying process of Tea Production? |
The petals are sorted by size. |
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Name 4 tea types and their characteristics: |
1. Black Tea: fermented 2. Oolong Tea: half-fermented 3. White Tea: leaves harvested young & not fermented 4. Green Tea: not fermented |
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What is Herbal Tea? |
An infusion of herbs, spices and other plant materials. |
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What does Milk contain? (7) |
- Water - Protein - Fat - Sugar - Carbs - Minerals - Vitamins |
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Name the Production Process of Milk: (4) |
1. Standardize 2. Heating 3. Homogenization 4. Acidify |
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What is the purpose of the Heating Process of Milk? |
To kill harmful micro-organisms. |
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Name 3 types of Heating Processes of Milk and their Characteristics: |
1. Pasteurisation: 78 C – fresh milk 2. Sterilisation: 110 C – long shelf life 3. Ultra High Temperature: 142 C – long shelf life without the yellow color and nutty taste |
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Name 2 types of Cocoa Variations: |
1. Instant cocoa (cocoa powder with added sugar) 2. Hot/Cold Chocolate (cocoa powder mixed into warm/cold milk) |
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Name 3 Types of Water: |
1. Mineral Water 2. Source/Tap Water 3. Household water |
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What is the difference between Source (Tap) Water & Mineral Water? |
- Source Water is from the tap and is delivered to houses and buildings through pipes etc. - Mineral Water is from a spring and is bottled at the source |
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What is added to make Sparkling Water? |
Carbon Dioxide |
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What is the Service Temperature of Sparkling Water? |
6-12 degrees Celsius |
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What is the Service Temperature of Still Water? |
12-18 degrees Celsius |
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Why would you recommend Carbonated Water instead of Flat Water? |
Because flat water fills the stomach more quickly. |
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Name 3 types of Juices: |
1. Fresh Juice 2. Pure Juice 3. Juice from Concentrate |
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What is a Soft Drink? |
Alcoholic free drinks without milk components. |
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What are 3 main ingredients of Soft Drinks? |
1. Water 2. Fruit juice 3. Flavors 4. Sugar/sweetener 5. Carbon dioxide |
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What are the Raw Materials in Beer? (4) |
1. Barley: 'Cereal Grains'
2. Hops 3. Water (90%) 4. Yeast
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Name 4 steps of the Beer Making Process: |
1. Malting 2. Brewing 3. Fermentation 4. Maturing |
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Beer: Name the 3 steps of Malting in the correct order: |
1. Soaking 2. Germination 3. Kilning |
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Name the 5 steps of Brewing: |
1. Milling 2. Mashing 3. Lautering 4. Boiling 5. Cooling |
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Beer: Name 3 types of Fermentation: |
1. Warm 2. Cool 3. Spontaneous |
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Beer: What is the difference between Warm and Cool Fermentation? |
- Warm Fermentation: between 15-20 C, at the top, 3-5 days, sweeter, full-bodied, fruitier - Cool Fermentation: between 5-10 C, at the bottom, 7-10 days, lager beers |
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Why do you mature beer? |
- Improvement of flavor and brilliance of the liquid - Saturate with carbon dioxide - Extend shelf life - Cool fermented beer matures completely in the tank Warm fermented beer stays at least 1 week in the tank - Further fermentation can take place in an oak barrel or in the bottle. |
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How long does beer mature in the tanks? |
4-12 weeks |
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Why do you filter beer? |
It stabilizes the flavor, gives shine and brilliance |
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Name 4 types of Weizen Beer with their characteristics: |
1. Hefeweizen: blond, unfiltered 2. Dunkerweizen: dark, unfiltered 3. Kristallweizen: blond, filtered Weizenbock: extra strong 4. Weizenbock: extra strong |
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What flavors are usually added to white beer? |
- Clove - Coriander - Orange Peel |
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Where are Trappist Beers brewed? |
In a Trappist monastery. |
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What requirements are there for the Trappist Beer Certification? (3) |
- They must be brewed in a monastery - Monks must play a role in its production process and policies - Profits from the sale must be used to support the monastery |
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Name 3 brands of Trappist Beers: |
1. Westmalle 2. Westvleteren 3. La Trappe |
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What are the 4 types of Trappist Beers: |
1. Single 2. Double 3. Triple 4. Quadruple |
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Name different brands of Trendy Beers: |
- Corona - Jillz - Radler - Savanna |
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What can you find on the label of a beer bottle? (6) |
1. Ingredients list 2. Alcohol % 3. Expiry date 4. Origin 5. Storage advice 6. Serving advice |
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What countries are in the Old World? |
-France - Italy - Spain - Portugal - Germany - Greece |
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What countries are in the New World? |
- America - Australia - South Africa - New-Zealand - Argentina - Chile |
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Name 4 factors that affect the quality of the wine? |
1. Soil 2. Climate 3. Location 4. Diseases |
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What is Viticulture? |
The process or business of growing and making wine |
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What are the steps of Wine Production? (4) |
1. Picking 2. Bruising and Pressing 3. Fermentation 4. Ageing or Maturing |
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What kind of methods are used for alcoholic fermentation? |
- Reductive: steel, limited oxygen - Oxidative: wooden barrels, a large influence of oxygen |
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What are Malolactic Fermentation and 2 examples? |
It is a form of fermentation where no alcohol is produced ex. Red Wine and Chardonnay |
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Name a few influences on the Maturing of Wine: |
- Wood or Steel Maturing - Age of barrels - Size of barrels - Kind of oak wood - Extent of roasting - Duration of phases |
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Name 4 popular White Grapes: |
- Chardonnay - Chenin Blanc - Pinot Blanc - Sauvignon Blanc - Riesling - Pinot Gris |
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Name 4 popular Red Grapes: |
- Barbera - Shiraz - Grenache - Tempranillo - Merlot |
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What is the difference between the Vinification of Rosé and Red Wine? |
The vinification is essentially the same except: - Rosé Wine: skin of the red grapes ferments for a shorter period to give the wine a lighter color. |
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Name 4 Sparkling Wines and their Origins: |
1. Champagne – the champagne area in France 2. Crémant – other areas – France 3. Cava – Spain 4. Prosecco – Italy 5. Sekt – Germany |
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Name 2 types of Sweet Wines: |
1. Eiswein Wine: made from frozen grapes. The sugars and other solids do not freeze, but the water does, allowing concentrated grape must 2. Straw Wine: grapes semi-dried and turned into raisins |
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What are Fortified Wines? |
A wine to which a distilled spirit, usually brandy is added. |
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What is Brandy? |
- Brandy is a spirit produced by distillation wine - It contains 35-60% alcohol |
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What is Port? |
A sweet fortified wine that is made when brandy is added before fermentation is completed. |
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What is Sherry? |
- A dry fortified wine - Produced in the town of Jerez, Spain. - Brandy is added after fermentation is completed |
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Name 2 types of Port: |
1. Ruby Types 2. Tawny Types Difference: ruby can mature in the bottle, tawny cannot. |
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Name 4 Storage Requirements of Wine: |
- Horizontally to prevent drying out - Storage temperature between 8-12 C. - No exposure to natural light - Humidity 60% - No draught - No other scents No vibrations |
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What does Decantation do to a Wine? |
- It allows the wine to breathe - It filters bitter taste and flavors that are associated with aged wines |
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What are the Serving Temperatures of Wines? |
- Red wine: 11-18 C - White wine: 6-14 C. - Sparkling: 6-8 C - Rosé: 5-12 C |
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What can you find on a Wine Label? (8) |
1. Region 2. Vintage year 3. Control statement 4. Producer 5. Grape 6. Alcohol % 7. Country of origin 8. Contains sulfites |
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What is Distillation? |
A process of separating component substances from a liquid mixture by selective evaporation and condensation. |
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What is Tequila made from? |
Mescal Plant |
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What is Whiskey/Gin/Jenever made from? |
Grains |
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What is Rum made from? |
Molasses of Sugar Cane |
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What is Vodka made from? |
Potatoes |
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What is Cognac/Brandy made from? |
Grapes |
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What are the 2 Distilling Devices and their Characteristics? |
- Pot Still: Discontinuous Distillation, keeps the flavoring substances, maximum of 70% alcohol - Continuous Distillation Column: 80-96% no flavoring remains |
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What do you call the End Result of the Distillation Process? |
Esprit = raw alcohol |
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What are the Two Phases of the Ripening Process in Wooden Barrels of Spirits? |
1. Extraction Phase 2. Oxidation Phase |
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What is Tannin? |
Tannin is a colorant that gives an acid feeling in the mouth |
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What happens during the Oxidation Phase? |
Oxygen of the surrounding air of the barrel can seep through the wood, this causes a chemical reaction with the substances in the liquid. |
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What is Demineralized Water? |
Removes all minerals to make strong alcohol drinkable. |
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Name 5 Domestic Distilled Spirits: |
1. Jenever 2. Vieux 3. Unmatured Brandy 4. Bitters 5. Liquers |
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What is the most important Base Element for Jenever? |
Malt Wine |
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What are the different types of Jenever: |
1. Young Jenever: 35% 2. Old Jenever: 35% 3. Grain Jenever: 100% 4. Grain Wine: minimum 51% 5. Malt Wine: may be colored with caramel, 38% |
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What are the Differences between Old and Young Jenever? |
- Young Jenever has a maximum of 15% malt wine - Old Jenever has a minimum of 15% malt wine |
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How do you classify Liqueur? |
Flavoring Substances: Fruits, Seeds, Pits, Peels, Herbs |
