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Food Service Industry Overview

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Questions and Answers

French Service is commonly used in __________ dining restaurants.

fine

In Gueridon Service, partially cooked food is taken to the Gueridon Trolley for __________ it completely.

cooking

Silver Service presents the food on __________ platters and casseroles.

silver

Russian Service is identical to Cart French service, but the servers place the food on the platters and serve it from the __________ side.

left Signup and view all the answers

American or Plate Service serves the food on the guest's plate in the kitchen itself in predetermined __________.

portion Signup and view all the answers

What distinguishes French Service from American or Plate Service in terms of food presentation?

French Service allows guests to help themselves from platters and casseroles kept on the table near their plates, while American or Plate Service serves the food on the guest's plate in the kitchen in predetermined portions. Signup and view all the answers

How does Gueridon Service differ from Russian Service in terms of food serving?

In Gueridon Service, the food is partially cooked at the guest's table for appearance and aroma, while in Russian Service, the servers place the food on platters and serve it from the left side. Signup and view all the answers

What sets Silver Service apart from Gueridon Service in terms of food presentation?

Silver Service presents food on silver platters and casseroles, while Gueridon Service involves partially cooked food taken to the Gueridon Trolley for complete cooking. Signup and view all the answers

Explain the key characteristic of Banquet French Service in terms of food serving.

In Banquet French Service, the food is prepared in the kitchen and served on each individual's plate from the guest's left side. Signup and view all the answers

What role does the waiter play in Gueridon Service that distinguishes it from other service styles?

In Gueridon Service, the waiter needs to perform the role of a cook partially, demonstrating dexterity in preparing the food tableside for appearance and aroma. Signup and view all the answers