HFT 3806 - Final Exam Questions and Answers (100% Correct Answers) Already Graded A+

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HFT 3806 - Final Exam Questions and Answers
(100% Correct Answers) Already Graded A+
French Service Ans: Serve R w R


Remove R w R


Bev R w R
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B&B L w L
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-formal, lengthy, $$$, 2 1/2 hrs


-remove wine glasses before salad


-uses gueridon (rolling cart) and rechaurd (heating element)


-cook debone, slice, garnish all table side


-wait team:


1. Front waiter : chef de Rang (plating, deboning)


2. Back waiter : commit de Rang (assistant waiter, places plate on table)


American Service Ans: Serve L w L


Remove R w R

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Bev R w R


B&B L w L


-one server


-food is fully cooked, plated and garnished in the kitchen


-less formal, faster, $
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Russian Service Ans: Heated plate R w R


Server on L side plates w R
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Remove R w R


Bev R w R


B&B L w L


-not very common


-use of silver trays and heavy silverware


-very formal, slower, $$


-everything plated in front of guests


English Service Ans: Serve R w R

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Remove R w R


-very rare, private homes


-time consuming


-host plates everything


NRA 2017 Trends Ans: 1. New cuts of meats
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2. St. Food inspired dishes


3. Authentic ethnic cuisine
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4. Whole wheat in kid's foods


5. House-made: charcuterie, pickles, sausages, condiments


6. Artisan cheese


7. Protein-rich grains


8. African flavors


9. Ancient flavors


10. Craft spirits


11. Ethnic spices