Fbs Nc2 Reviewer

solid pabulum AND BEVERAGE NCII REVIEWER Possible Questions for Oral Questioning What is 3 lay Method? ?Washing ?Rinsing ?Sanitizing What is 3S? ?Scrape ?Segregate ?Stack What is the staple function of provender redevelopment attendant (bartender, receptionist, waiter or each other position)? How do you handle guest complaint? H- distinguish ( runen and find complaint) E Empathize A- Apologize R Respond (inform supervisor) T lot action What atomic number 18 the types of food serv internal-combustion en cotton gine? Explain each service. the States swear out or sur slipd service food is already prepargond in the kitchen in individual plates with garnish and accompaniment and plate is served individually to guests ? Russian service or platter service food is arranged in a platter and waiter serve the food from the platter to the guests plate utilize a tong ? French or gueridon service chef or item waiter prepare the food on the tabular array status with whatsoever showmanship. Gueridon service for it uses gueridon trolley ? Buffet assistance- guests line up to fuck off their food in the buffet circuit board ? spread wait on for group of persons and with opinionated price ?Family usefulness food are prepared in the kitchen, fit(p) in a platter and served in a platter on the delay. ?English Service private dinner with fine eat set-up and typi hollery with wine service ? Luriat Service plate of food complete with rice, meat, vege put off and dessert/ plate with complete meal ? Apartment or unconsecrated musical scale Service similar to family Service with difference in repair as it is held in an apartment ? Tray Service food is served with the use of a tray What are the examples of unsanitary/ sanitary practices? Differentiate American Service (Plated) from Russian Service (Platter).What are the common factors that need to be considered in place up you own restaurant? ?Capital/ Budget ?Location ? purpose Market ?Competitors ?Manning quality, trained staff ?K instanterledgeable ab issue the Business ? fare Costing ?Safety and Sanitation of the Area ?Requirements & Permits ?Equipments ? fruit/ Source of Ingredients ?Product Development Cite examples of the different areas of the restaurant. Tell something slightly the area. ?Cashiers Area ? eat Area where guests are seated to eat, ?Dishwashing Area where cutleries, dispensees and other equipments are washed, rinsed and sanitized.It is placed inside the kitchen ? nourishment Preparation Area aka kitchen ?Dispatching Area ? pothouse Counter ?Food Display Counter ?Service Station or Side Stand What is restaurant? Types of restaurant. ?Fine Dining ?Coffee break ?Industrial, Student baseteen/ Cafeteria What are the procedures in fine dining? How do you rate your self 1-10 base, 10 as the highest, on your demonstration? Did you fracture or fail? Why? What are the things needed in preparing the table for service? ?China ? glasses ?Cloth ?Cutleries W hat are the considerations when preparing the table for service? Check equipment, look on the table and then sanitize the table. How do you sanitize your hands? ?Wash hands for 20 sec with sanitizer/ soap and irrigate ?Wash up to your elbow ?Rinse hand thoroughly ? teetotal hands using single service towel or make-up towels What are the qualification(s) of a good food service attendant? ?Service-oriented, significance you are knowledgeable of your job roles and functions. How do you check condition of the table (and utensils) prior to service? ?Actual checking ?Types of Kitchen ?Cold Salad, dessert ?Hot Entree, Soup, newcomerTIPS FBS NC II Assessment TIPS 1. Check table, chair and utensils and other items for cracks, chips and stainsthrough actual checking. 2. in all carve ups are placed on the unexpended side, except for the cocktail classify. 3. Pull out unneeded cutleries and china and set-up the neededbase on the order of the guest. 4. When guests are already seated , court the table within 30 seconds. 5. If tied up with other guest, approach and tell the guest youll get to them in a few seconds. 6. Maintain positive attitude a. Friendly but non familiar b. No handshake, no pat on the back c. Do non stare 7.Be calm, relaxed and foc apply on guest. 8. Keep voice on comfortable level, speak slowly. 9. Offer appealing suggestion orimplicative sellingbefore, while and after dinner. 10. Describe menu to guest. Use quarrel such as sporting, fluffy, hand whipped, light, popular, delicious, tender, juicy, homemade 11. When taking the order, code your check if guest is numerous. 12. When taking order of group, move around the table. 13. Do non talk over guest. 14. Repeat order, if not sure. 15. Take menu when leaving. 16. Do not touch the napkin or any other item, when gloss over use uping for permission. 7. Transfer food ASAP 18. When presenting the check/ bill, never mount and never ask who is paying. Put the check on the table face down. For 2 or more guests, place check in the spirit of the table. 19. Do not cross medianwhen placing utensils and order of the guest. 20. For complaints, use your H-E-A-R-T H- hear (listen and identify complaint) E Empathize A- Apologize R Respond (inform supervisor) T Take action 21. Dispose leftover following the3S (Scrape, Segregate, Stack) 22. When stocking ? colossalgest to smallest ?Do not stock too high ?By 10s only When clearing the dining area start with the cruet set, then silver-tonguedwares, chinaware and finally the wet goblet. ?When cutleries are touched in unfavorable area, replace and apologize to the guest. ?When guest ordered 2 salad/ soup/ appetizer/ entree/ beverage/ dessert, ask the guest which matchless do they prefer to be served first. ?When serving the food/ beverage,mention the conjure of the food/ beverage. Critical Mistakes in FBS ?Failing to interrelate ?Serving the wrong food ?Wrong cutlery set up ?Failing to repeat order ?No suggestive sellin g ?Forgetting to contribute copy of receipt to guest When cutleries are touched in critical area, replace and apologize to the guest. ?Right side of the guest ? potables ?Dishing out ? insertion of the Bill ?Left side of the guest ?Presentation of menu list (hold menu list with left hand with the menu facing out) ? pickings orders ?Delivery of food ?On Fine Dining, no table napking confined around the pitcher. ?Avoid transferring tray from one hand to the other to avoid accidents. ?On Fine Dining, when guest did not order for soup nor salad get the table napkin and place on the left side of the guest and dish out the show plate. On suggestive selling, start w/ principal(prenominal) dish especially if asked what is your specialty? ?Colored teapot for black coffee roundedbumin teapot for zesty water ?Dishing out, 3x only ?cruet set ?Plates and cutleries ? water supply goblet ?Mese-en-place in 5 minutes only ?During set-up/ mese-en-place, 4 deliveries only ?Cruet set ?Cutlerie s and bread plate (6 pcs) ?Show plate and folded napkin ? urine goblet ?In room service, on the trolley ?First bed (Top) oCruet set oPaper napkin toter w/ paper napkin oToothpick o wet goblet w/ spread over oCollin screwball w/ cover (Bottled water) oWater container/ pitcher oTeapot oCup and dish antenna oExtra table napkin oCutleries covered w/ table napkin oFood w/ cover (if space is enough) ? bite Layer oBill tray Third Layer o panel cloth oSanitizing agent and wiping cloth ?In room service, do not give copy of receipt if guest paid using charged to room. Just let the guest sign the receipt. ?In room service, if guest ordered for bread place the butter spreader next to the dinner forking. ?In suggestive selling (room service), do not ask questions answerable by yes or no. e. g.We serve fresh fruits like orange tree, apple, mango. ?In room service ?Suggestive selling ? additional request ?Good for how many. then repeat order ?When wiping table, heel counter clockwise dire ction. ?In Fine Dining, when guest have no engagement and paid thru signing privilege do not forget to get the name of the guest and the name of the company and its address. Verify at the counter. ?In fine dining, when guest ordered for additional rice place it in the bread plate and place on the bread plate position. ? get away on the trolley, place the food and beverage according to proper clocking. delay fudge Tips ?Be playful with colors. Careful some colors do not go well. ?Communicate with your supervisor, caterer and clients. ?Cater or follow your guest specifications and wants. ? normally, the presidential and buffet table are the only table with skirting. Food and Beverage Services (FBS) NC II Free Reviewer Types of Services Banquet (Bukcet) Service For group of person Fixed price e. g. typical function Family Service Food are prepared in the kitchen and served in platter in the table Started by head of the family English Service Private dinner distinctive private d inner Fine dining set-up w/ vino service Luriat Service A plate with rice, meat, vegetable & dessert Big plate with complete meal Apartment/ Blue Plate Service Similar with family service, difference is location Located in apartment Tray Service Types of Menu 1. A la Carte combo meal 2. control panel d Hote Specific Menu w/ specific price Classes of Menu 1. additional party e. g. weddings, baptismal 2. Cycle preparation of food is combination of lunch and dinner Menu Functions 1. Breakfast 2. Morning/ A. M. Snack 3.Brunch (Breakfast + Lunch) 4. Lunch 5. afternoon/ P. M. Snack (2 3 P. M. ) 6. Merienda Cena (5 P. M. ) 7. Dinner 8. Midnight Snack Food Sequence 1. Appetizer 2. Soup 3. Salad 4. Main Course/ Entree 5. Dessert 6. Beverages Silverwares Spoon SPOONS abrasion smooch a piece of cutlery utilise for serving granulate sugar. This type of take resembles a teaspoon except that the roll is deeper and oft molded in the convention of a sea shell, giving it the name sugar shell. Sugar spoons are sometimes called sugar shovels because of their rectangular shape and deep bowl. Ice Cream Spoon Dessert spoon middling in size between a teaspoon and a tablespoon, employ in eating dessert and sometimes soup or cereals. teaspoonful small, able for stirring and sipping tea or coffee, standard capacity one third of a tablespoon. Examples o Grapefruit spoon or orange spoon tapers to a sharp point or teeth, employ for citrus fruits and melons o iced tea spoon/ Long tea spoon with a very long handle Soup spoon with a great or rounded bowl for eating soup. Example o cream-soup spoon round-bowled, slightly shorter than a standard soup spoon Dinner spoon Table spoon Silverware Forks ?Cocktail fork A small fork resembling a trident, utilise for spearing cocktail garnishes such as olives. ?Cake fork ?Tea fork ?Escargot or snail fork is a two-pronged small fork employ to eat escargot or snails, a French delicacy. ?Dessert fork a fork appl y for eating certain desserts, commonly somewhat smaller than a dinner fork. ? lean fork ?Salad fork Similar to a regular fork, but may be shorter, or have one of the outer tines shaped differently. ?Dinner fork ?Table fork Silverwares Knives Bread and butter spreader ?Salad knife ?Dinner knife ?Cocktail / Fish knife Types of Chinaware According to Material Used 1. melamine (Plastic) 2. Ceramic (Clay) 3. Porcelain 4. Transparent Glass Chinaware ?Show Plate/ Underliner 11 12inches in diameter, underline for starters ?Dinner Plate 11 inches in diameter, for main course like steaks, Continental/ American breakfast, plated foods ?Soup bowl 9 10 inches in diameter, container for cream soup,(used for thick soup with underliner) Fish Plate 9 inches in diameter for fish appetizers like smoke-cured salmon, tanguigue, chef plate, sushi, sashimi and etc. ?Salad Plate and Salad Bowl 8-8. 5 inches in diameter, container/underliner for vegetable or fruit salad ?Dessert Plate 6. 5 7 inches ?Bread Plate 7. 5 inches in diameter for bread and butter served on the side of the cover ?Bouillon or Consomme Cup container for clear soup like recoil consomme, clear vegetable soup and etc. ,(used for serving clear soup e. g. inigang) ?Sauce Boat ?Monkey Dish container for sauces like gravy, tempura sauce, etc. and soya beanDISHfor kikkoman/ soy sauce, calamansi, pati, vinegar (for serving dipping sauce/ sawsawan) ?Demitasse saucer and cup 4 inches in diameter, underline for demitasse cup, usually used for cafeespresso and hot chocolate ?Cup ?Saucer 6 inches in diameter, used for coffee underliner, maybe used also for dessert ? food grain Bowl container for cereals like arroz caldo, oats and etc. Cruet Set* vase with salt and black pepper shaker ?Bell* ?Egg cup holder* for containing hard boiled eggs ?Tea Ball* ?Coaster unsullied is used as cover and wood or plastic as underliner* ?Napkin* ?Food get well* ?Bill Holder* ?Oval Plate ?Pitcher either stainless or furnish, when used to serve water it should have a napkin* ?Teapot ?Coffee Pot bigger than the teapotTypes of Glasses ?Tumbler ?Footed ? husk For serving wine and cocktails. They all have a long curtain call that you hold to make merry the liquid inside so that the temperature of your hand on the bowl of the chalk wont warm or equal the temperature of the drink. These include 1. Champagne flute screwballes. This type of drink glass has a long stem and a long narrow bowl. 2. Cocktail glass. This is often called a martini glass. The bowl is triangular in shape so that it almost forms a correctly angle from the tip of the cone to the cross section of the bowl. . Sherry glass. This drink glass has a stem for holding but the bowl of the glass is rounder and larger than the typical types of stemware. The standard size is one that holds about 4 ounces of sherry or wine. 4. Snifter. This is a balloon shape wine glass in which the bowl is narrower at the top than at the bottom. It is mostly used fo r serving brandy. ?Mug Glasses 1. Parfait glass/ Sundae This glass has a similar inwards curve to that of a hurricane glass, with a steeper outward rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.Typical sizing 12 oz. 2. Cocktail glass/ Martini Glass This glass has a triangle-bowl conception with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. besides cognize as a martini glass. Typical sizing 4-12 oz. 3. Sherbet used for ice cream 4. Margarita/coupette glass This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margaritas. It is also used in daiquiris and other fruit drinks. Typical surface 12 oz. 5. genial glass nice and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal. Typical Size 2 oz. 7. Shot glass A small glass suitable for vodka, whiskey and other liquors. Many shot mixed drinks also call for shot glasses. Typical Size 1. 5 oz. 8. Water Goblet/ Banquet Goblet 9. Red wine glass A clear, thin, stemmed glass with a round bowl tapering inward at the rim. Typical Size 8 oz. 10. Champagne flute This tulip shaped glass is knowing to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.Typical Size 6 oz. 11. exsanguinous wine glass A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim. Typical Size 12. 5 oz. 12. Old-fashioned glass A short, round so called rocks glass, suitable for cocktails or liquor served on the rocks, or with a splash. Typical Size 8-10 oz. 13. Highball glass A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic). Typical Size 8-12 oz. 14. Collins glassShaped similarly to a highball g lass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, downpour juice, and tropical/ exotic juices such as Mai Tais. Typical Size 14 oz. 15. Beer mug The handed-down beer container. Typical Size 16 oz. 16. Brandy snifter The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy. Typical Size 17. 5 oz. 17. Coffee mug The traditional mug used for hot coffee. Typical Size 12-16 oz. 18. Hurricane glassA tall, elegantly cut glass named after its hurricane-lamp-like shape, used for exotic/tropical drinks. Typical Size 15 oz. 19. Pousse-cafe glass A narrow glass essentially used for pousse caf? s and other layered dessert drinks. Its shape increases the ease of layering ingredients. Typical Size 6 oz. 20. Sherry glass The preferred glass for aperitifs, ports, and sherry. The copita, with its aroma enhancing narrow taper, is a type of sherry glass. Typi cal Size 2 oz. 21. Whiskey sour glass Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute.Typical Size 5 oz. Types of Beverages ?Non-Alcoholic 1. Water 2. Juice 3. Coffee 4. Tea ?Alcoholic ?Spirits 3 pail Method 1. Washing 2. Rinsing 3. Sanitizing Napkin foldings 1. Fleur de Leis strike out 2. Birds of Paradise 3. Japanese Princess 4. Cardinal 5. Waiters Jacket 6. The seestick 7. Double Candlestick 8. Candle Fan 9. Japanese Fan 10. French Fan 11. The Bat 12. Plain Fold 13. Sea Breeze 14. Flute 15. Star 16. Pyramid 17. Four Candle 18. Lotus/ water Lily 19. Cutlery Holder 20. Pineapple 21. Peacock 22. Bishops chapeau/ Mitre 3. Blossom 24. Candy 25. Cross 26. Candle with Flame 27. Small Candle with Flame 28. Petticoat Tail 29. Snail (Star with fold above) 30. Portfolio 31. female horse Clara 32. Cross Row 33. French Fold 34. Picnic Pocket 35. flush Twirl 36. Square Dance 37. Lady Dress 38. T-shirt 39. Cats grate 40. Deco Bar Items ? Wine Bucket ?Shaker 2 Types ocapital of MassachusettsType (Body, Strainer, Cap) oGlass ?Bottle and Wine Opener ?Chopping lineup used for garnishing ?Knife ?Fruit Picker Jigger used for touchstone liquors and liqueurs ?Tong ?Bar Strainer ?Bar Spoon (with/ fruit picker) ?Muddler used for crushing fruits ?Baller used for garnishing ?Ice Scooper ?Ice Pick used for cracking ice ?Can Opening ?Lime Squeezer ?Pour Spout Basic Set-Up Skills 1. Polishing silverware ?dampish linen ?Do not leave finger print 2. Placing silver/ utensils Hold silverwares on the sides with thumb and index finger supported in the middle by the middle finger ?Napkin Folding ?Water Serving ?3/4s of goblet only, about an inch from the rim ?Food Placement ?Serving Food Order of Service a. Women served first, oldest to youngest b. Men served next, oldest to youngest c. help food counterclockwise using left hand and on left side of guest d. Serve beverage clockwise using right hand on the right si de of the guest ?Placement of Glasses