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CC ch7
utensils, kitchens, and service
| Question | Answer |
|---|---|
| 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
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