Food and Beverage Service NC II Reviewer PPPP

FOOD AND BEVERAGE SERVICE NC II 3.
Poaching
REVIEWER 4. Sautéing
AMENDED AND MIGRATED 5. Steaming
6. Frying
CORE COMPETENCIES 7. Grilling
1. Prepare the dining room/restaurant 8. Smoking
area for service. 9. Barbecuing
2. Welcome guests and take food and 10. Boiling
beverage orders.
3. Promote food and beverage Classification of Wine
products. 1. Sparkling wine
4. Promote food and beverage service 2. Dessert wine- sweet wine
to guests. 3. Ice wine
5. Provide room service. 4. Late harvest wine
6. Receive and handles guest concerns. 5. Fortified wine- 22%
6. Marsala
5 Reasons Why Guests Returning the 7. Aromatic wine
Food 8. Table wine
1. Cold soup
2. Delayed serving Varieties of Grapes
3. Attitude of a waiter 1. Cabernet sauvignon
4. Wrong order 2. Merlot
5. Palatability 3. Gamay
4. Unfundel
5’S 5. Pinot noir
1. See- odor 6. Chardonnay
2. Swirl- clarity 7. Semillon
3. Smell- aroma 8. Sauvignon blanc
4. Sip- 1 oz. 9. Resling- white wine
5. Savour- taste 10. Pinot blanc- white wine
Elements/Basic Building Blocks Serving of Beverage

1. Line 1. Water
2. Shape/form 2. Red wine
3. Space 3. White wine
4. Texture 4. Champagne
5. Color
SOMELIER- wine steward
Cutting Style
1. Grunoise fire ice 9 Cardinals
2. Chiffonade 1. Vase
3. Julienne 2. Condiments
4. Macidoinere 3. Show plate
5. Slicing 4. Dinner fork
6. Mincing 5. Dinner knife
7. Roll cutting 6. Water goblet
8. Parallel cutting 7. Bread/butter plate
8. Butter spreader
Kinds of Cutting 9. Napkins
1. Roasting
2. Braising
Basic Table Napkins 9. Taking food orders/suggestive
1. Candle selling
2. Butterfly 10. Serving orders with names/bussing
3. Pyramid out
4. Necktie  Before the main course
5. Candy 11. Presenting the wine/offering the
6. Single fan wine
7. Cock’s comb 12. Serving main course the bussing out
8. Rolling pin 13. Serving coffee
9. Four candle 14. Presenting the bill/change
10. Bishops hat 15. Bidding goodbye
 Bring apron/cork screw/menu
5 Mother Sauces card
1. Bechamel- roux + dairy
2. Veloute- roux + white stock American Set-up (Pre-setup) - 17
3. Espagnole- roux + brown stock Center Table
4. Tomato- roux + tomatoes 1. Vase
5. Hollandaise- egg yolks + clarified 2. Salt and pepper
melted butter + acid 3. Coffee and Creamer
Left
Wine Service 1. Bread and Butter plate
1. Prepare the wine 2. Butter knife
2. Offer the wine 3. Dinner fork
3. Ask the guest if he/she wants to Center
smell (cork) 1. Dessert spoon
4. Wine evaluation- (102 code) 2. Dessert fork
5. Serving wines 3. Show plate
4. Table Napkin (informal)
Wine Service Sequence Right
 Excuse me mam/sir, here’s your 1. Dinner Knife
wine Rucio (Tempranillo) semi- 2. Coffee cup
sweet red wine vino dela tierra de 3. Saucer
castilla, a vintage year of 2012. 4. Tablespoon
(Open the cork/bottle) Top (Dinner Knife)
 Excuse me mam/sir, would you like 1. Water goblet
to smell the aroma of the wine?
 Mam/Sir, would you like to evaluate Russian Service- 27
the taste of the wine? Center Table
 How’s the taste mam/sir? 1. Vase
 Serve the wine (3/4 full) 2. Salt and pepper
3. Coffee and Creamer
Food Service Sequence Left
1. Welcoming the guest 1. Bread and Butter plate
2. Escorting the guest 2. Butter knife
3. Seating the guest 3. Salad fork
4. Offering water 4. Dinner fork
5. Serving water Center
6. Presenting the menu 1. Dessert spoon
7. Offering aperitif 2. Dessert fork
8. Offering bread and butter 3. Show plate
4. Dinner plate
5. Salad plate English Service- 23
6. Soup plate (Bouillon cup) with Center Table
underliner 1. Vase
7. Table Napkin (formal) 2. Salt and pepper
Right 3. Coffee and Creamer
1. Dinner Knife Left
2. Salad knife 1. Bread and Butter plate
3. Soup spoon 2. Butter knife
4. Coffee cup 3. Salad fork
5. Saucer 4. Dinner fork
6. Teaspoon Center
Top (Dinner Knife) 1. Table Napkin (formal)
1. Water goblet 2. Dessert spoon
2. Red wine glass 3. Dessert fork
3. White wine glass
4. Champagne/flute glass Right
1. Dinner Knife
French Service- 30 2. Salad Knife
Center Table 3. Soup spoon
1. Vase 4. Cocktail fork- appetizer
2. Salt and pepper 5. coffee cup
3. Coffee and Creamer 6. Saucer
Left 7. Teaspoon
1. Bread and Butter plate Top (Dinner Knife)
2. Butter knife 1. Water goblet
3. Salad fork 2. Red wine glass
4. Fish fork 3. White wine glass
5. Dinner fork 4. Champagne/flute glass
Center
1. Dessert spoon Question:
2. Dessert fork 1. What will you do when the guest
3. Show plate complaint?
4. Dinner plate 2. What will you do to intoxicated
5. Fish plate guest?
6. Salad plate 3. What will you do for guest with food
7. Soup plate (Bouillon cup) with restriction or allergies?
underliner 4. What is a door knob menu?
8. Table Napkin (informal) 5. What are the standard amenities set
Right in a tray or trolley?
1. Dinner Knife 6. What will you do upon reaching the
2. Salad Knife guest room?
3. Fish knife 7. What will you do after placing the
4. Soup spoon tray or trolley inside the room?
5. Espresso cup
6. Saucer
7. Teaspoon
Top (Dinner Knife)
1. Water goblet
2. Red wine glass
3. White wine glass
4. Champagne/flute glass

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FOOD AND BEVERAGE SERVICE NC II 3.

Elements/Basic Building Blocks Serving of Beverage

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