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utensils, kitchens, and service

QuestionAnswer
work center section in a kitchen that has been designed around a specific activity or activities
work triangle imaginary triangle formed by the focal points of the three major work centers found in a kitchen
natural light light that comes from the sun
artificial light light that comes from electrical fixtures
ground to connect an appliance electrically with the earth
pigtail small wire that is part of a two prong adapter. The pigtail is attached to the screw on the electrical outlet plate, thereby grounding the appliance
table appointments all the items needed at the table to serve and eat a meal
dinnerware plates, cups, saucers, and bowls
flatware forks, knives, spoons, serving utensils, and specialty utensils used to serve and eat food
sterling silver material that contains 92.5 percent silver used in the manufacture of flatware
silver plate a type of flatware that is made by coating a base metal with silver
stainless steel a solid alloy composed of steel, nickel, and chromium used in the manufacture of flatware
beverageware glasses of many shapes and sizes used for a variety of purposes
lead glass material made by combining lead with silica (in the form of sand) and other materials used in the production of glassware; finest and most expensive type of glass
lime glass material used in the production of glassware, which is made by combining the mineral lime with silica (in the form of sand) and soda or potash; least costly type of glass.
tumbler a piece of glassware without a stem
stemware glassware with three distinct parts: a bowl, a stem, and a base
holloware tableware, such as bowls, tureens, and pitchers, used to serve food and liquids.
open stock tableware that can be purchased as individual pieces
place setting all the dinnerware or flatware pieces used by one person
table linens table coverings and napkins
American (family style) service style of meal service in which diners pass serving dishes from hand to hand around the table and serve themselves
Russian (continental) service style of meal service that requires the help of servants. No food is placed on the table; servants do all of the serving and clearing
English service style of meal service in which the plates are served by the host and or hostess and passed around the table until each guest has been served
compromise service style of meal service in which part of the food is served from the kitchen and part is served at the table
blue plate service type of meal service in which the plates are filled in the kitchen, carried to the dining room, and served
buffet service style of meal service in which a large table or buffet holds the serving dishes and utensils, dinnerware, flatware, and napkins and from which guests serve themselves
cover the amount of space needed by each person at a dining table; area on a table that contains the linen, dinnerware, flatware, and glassware needed by one person
Created by: raiver