It refers to being courteous at all times.

Never argue with your guest. There is a saying that "custome is always right."

It refers to the quality of speech, diplomacy, and tact in the words and expressions used, including the tone, volume, and non verbals.

French and Russian service style are among the most common service styles.

In a traditional French service a meal was divided into 2 separate services.

Take-Out Service is also known as carry-in service

The counter in counter service should be close to the production area

Large serving platters and bowls are filled with foods in the kitchen in ______________ service style

In this service style, the guests go to the food

Plate service is also known as American service

This service style uses a rolling service cart

Fast turnover is the goal of __________ service style

This image displays _________________ service style

This image displays ________________ service style

This image displays

This image displays the _____________________ service style

This image displays ____________ service style

This image displays the ______________ service style

This style of meal service offers menu for a given number of people for a specific time of the day. It is also a pre-set type of service.

In this style of meal service, the waiter prepares all or part of a dish at a gueridon besides the customer's table.

The waiter simply places it in front of the customers and minimum table appointments are laid on the table.

Food is all setup on a counter or table.

This is regarded as an excellent cuisine and service is paced slowly. Also, food is prepared and carved in front of the guests.

Food is prepared and cooked in the kitchen and placed in serving platters. Food is served at the center of the dining table

The main course is placed on the plate and is decorated in the kitchen then served to the customer.

Some food items are usually set on the table. Food may also be served a la carte or table d'hote

Guests reach for the food and serve themselves. It begins with the soup and ends with the dessert.

The following are the examples of hot sauces except?

Provide consistent high-quality food items that have been thoroughly tested and evaluated.

The most important part of the salads.

A liquid or semi-liquid used to flavor, moisten, or enrich the salad.

A salad where one ingredient is the main feature.

Salad that has two or more main ingredients as well as dressing.

Based on French cuisine this term refers to all traditional salads.

Made by mixing oil with something acidic.

It is a stable emulsion of oil, egg yolk, and lemon juice or vinegar.

A type of food produced from or containing the milk of mammals.

A salad that starts a meal. It is to whet the appetite. Generally it is small.

When making dressing, an "emulsifier" helps to liquids that don't mix together such as oil and vinegar, be able to stay together.

The darker or brighter the greens/vegetables the more nutritious they are for you.

This type of salad is a "Sweet" ending to a meal.

Because salads are not cooked, it is especially important to be extra careful about proper handwashing when preparing them.

Which salad most often uses slightly sweeter or sweet/sour dressing to enhance its flavor?

The purpose of garnishing is to

The three keys to a quality salad are

This is a club sandwich

Wraps are a type of sandwich that:

An example of a sandwich spread is:

Bread that is wrapped and stored at room temperature for a least 24 hours is:

What do you call this type of sandwich?

What do you call this type of sandwich?

Which if the following is NOT a hot sandwich?

It is called the heart of the sandwich.

Which sandwich component is shown?

A "Bound" salads is bound with what?

An example of a bound salad would be...

Mayonnaise is an example of

Vinaigrette is a mixture of what ingredients?

TRUE or FALSE?

Are salad dressings considered a sauce?

YES or NO?

Is sherbet and ice cream the same?

What is the function of food packaging?

Why is the ingredients list important on packaging?

Name a food product that you would find the use by date on.

When buying Tomatoes, which type of packaging would be the most environmentally friendly

The types of table settings below are referred to as ?

In this table setting process, what is the waiter doing in the picture?

When the waiter present menu, they distribute menus to the guests from their right-hand side.

Should be consistent and create a harmonious atmosphere. Color selection plays an important part of the dining experience.

A piece of Cloth That is Used at the table for wiping the mouth and fingers while eating.

Which napkin fold is the fanfold ?

Which napkin fold is the birds of Paradise Fold?

Which napkin fold is the Pyramid?

Which Napkin Fold is the Candle?

Which Napkin Fold is the Bishop's Hat?

What principle of design is applied in this outfit?

In these set of clothes, what principles of design is used aside from balance?

Identify the principle of design applied in this dress.

What type of balance in principles of design is used in the outfit?

Aside from shape, what elements of design used in this dress?

A flexible tape with different type of measurements essential for taking body measurements.

How do you facilitate taking body measurement?

A chart where the body measurement of the client is written.

What is the first process in constructing a garment?

Encircle tape measure on the fullest part of the

upper body in line with chest inserting two fingers

in it.

which method is correct in taking an accurate length of long sleeve?