Podcast
Questions and Answers
Panna Cotta is what type of dessert?
Panna Cotta is what type of dessert?
- Pie
- Cake
- Custard made with cream (correct)
- Cookie
What does Midsummer Breeze contain?
What does Midsummer Breeze contain?
- Apple juice, grape juice, pineapple juice, and 7UP
- Apple juice, orange juice, pineapple juice, and tonic water
- Cranberry juice, orange juice, pineapple juice, and 7UP
- Apple juice, orange juice, pineapple juice, and 7UP (correct)
What is a compote?
What is a compote?
- A fruit stew in syrup (correct)
- A type of bread
- A mixed green salad
- A savory sauce
During breakfast service, should coffee and tea be regularly offered to passengers?
During breakfast service, should coffee and tea be regularly offered to passengers?
During the cheese and fruit course, what should the crew offer the passenger?
During the cheese and fruit course, what should the crew offer the passenger?
When serving sake, what should the crew inquire about?
When serving sake, what should the crew inquire about?
Is salad dressing drizzled on the greens of a starter?
Is salad dressing drizzled on the greens of a starter?
In Hanakoireki, how many items should be heated out of the 5 compartment items in the bento box?
In Hanakoireki, how many items should be heated out of the 5 compartment items in the bento box?
For passengers requesting nuts on flights with satay service, what size are the individual packs?
For passengers requesting nuts on flights with satay service, what size are the individual packs?
Should port always be offered when cheese is featured in JCL?
Should port always be offered when cheese is featured in JCL?
When serving cereal, which of the following should be offered?
When serving cereal, which of the following should be offered?
How are most of the vegetables used for inflight meals prepared?
How are most of the vegetables used for inflight meals prepared?
When preparing a double espresso, should the crew use 2 separate espresso pods?
When preparing a double espresso, should the crew use 2 separate espresso pods?
How can limp garnishes be refreshed?
How can limp garnishes be refreshed?
When serving brunch, what is offered to passengers having lunch main course versus breakfast?
When serving brunch, what is offered to passengers having lunch main course versus breakfast?
From which country is ICP Chef Alfred Portale?
From which country is ICP Chef Alfred Portale?
Does 'vintage' on a wine label always mean it is high quality?
Does 'vintage' on a wine label always mean it is high quality?
Can the JCL menu and beverage list be preset on the ground in literature pockets for all flights?
Can the JCL menu and beverage list be preset on the ground in literature pockets for all flights?
How is 'True' Champagne made?
How is 'True' Champagne made?
Should plating guides be followed?
Should plating guides be followed?
Upon request for chili sauce, in which container is it to be presented?
Upon request for chili sauce, in which container is it to be presented?
How are Indian mints usually offered to the passenger?
How are Indian mints usually offered to the passenger?
Which one of the ICP Chefs is Michelin Star rated?
Which one of the ICP Chefs is Michelin Star rated?
How many manual over-ride levers are located on the B773ER and A380 Diamond Seats?
How many manual over-ride levers are located on the B773ER and A380 Diamond Seats?
What is the correct method for holding atlas equipment?
What is the correct method for holding atlas equipment?
Can drinks be served to the tech crew?
Can drinks be served to the tech crew?
Where does Gouda cheese originate?
Where does Gouda cheese originate?
Before commencing order taking, what should the crew ensure?
Before commencing order taking, what should the crew ensure?
When taking the main course order, what should the crew ascertain beforehand to personalize the approach?
When taking the main course order, what should the crew ascertain beforehand to personalize the approach?
What kind of cheese are Roquefort and Cambonzola classified as?
What kind of cheese are Roquefort and Cambonzola classified as?
What is Café Au Lait made up of?
What is Café Au Lait made up of?
Under what does planning and creating exotic signature dishes come?
Under what does planning and creating exotic signature dishes come?
For flights departing at 1000hrs, what welcome drinks are served on the ground?
For flights departing at 1000hrs, what welcome drinks are served on the ground?
What ingredients make Velouté, a white sauce?
What ingredients make Velouté, a white sauce?
How should Danish pastries be served?
How should Danish pastries be served?
How long should Danish pastries be heated in the oven?
How long should Danish pastries be heated in the oven?
Is it advised to pre-cut cheese before service when they are uplifted in bulk?
Is it advised to pre-cut cheese before service when they are uplifted in bulk?
Should the lateral bi-fold tray table of the spacebed be stowed before the seat is reclined?
Should the lateral bi-fold tray table of the spacebed be stowed before the seat is reclined?
How many preset seat positions are available for JCL weber seats?
How many preset seat positions are available for JCL weber seats?
What is generally NOT offered during the cheese course?
What is generally NOT offered during the cheese course?
What is Panna Cotta?
What is Panna Cotta?
Which of the following best describes a 'compote'?
Which of the following best describes a 'compote'?
True or false: Salad dressing should be drizzled on the greens of a starter salad or hors d'oeuvres.
True or false: Salad dressing should be drizzled on the greens of a starter salad or hors d'oeuvres.
What should crew offer passengers during the cheese and fruit course?
What should crew offer passengers during the cheese and fruit course?
Flashcards
Panna Cotta is a type of:
Panna Cotta is a type of:
A custard made with cream.
Midsummer Breeze contains:
Midsummer Breeze contains:
Apple juice, orange juice, pineapple juice, and 7UP.
Compote is best described as:
Compote is best described as:
Fruit stew in syrup.
Coffee/tea replenishment during breakfast:
Coffee/tea replenishment during breakfast:
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During cheese and fruit, offer pax:
During cheese and fruit, offer pax:
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Serving sake preference:
Serving sake preference:
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Salad dressing:
Salad dressing:
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Heated items in Hanakoireki bento:
Heated items in Hanakoireki bento:
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Nuts for satay:
Nuts for satay:
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Always offer port with cheese:
Always offer port with cheese:
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Serving cereal requires:
Serving cereal requires:
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Inflight meal vegetables are:
Inflight meal vegetables are:
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Double espresso prep:
Double espresso prep:
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Refreshing limp garnishes:
Refreshing limp garnishes:
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When serving Brunch, offer:
When serving Brunch, offer:
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Chef Alfred Portale is from:
Chef Alfred Portale is from:
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Vintage means good quality:
Vintage means good quality:
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JCL Menu Preset:
JCL Menu Preset:
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"True" Champagne is made by:
"True" Champagne is made by:
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Follow Plating Guide?
Follow Plating Guide?
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Chili served in what?
Chili served in what?
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Indian mints offered:
Indian mints offered:
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ICP Chef Michelin Star:
ICP Chef Michelin Star:
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Manual override levers:
Manual override levers:
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Proper atlas hold:
Proper atlas hold:
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Tech crew drink options:
Tech crew drink options:
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Gouda origin:
Gouda origin:
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Know wine types:
Know wine types:
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Personalizing main course:
Personalizing main course:
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Roquefort, Cambonzola classified as:
Roquefort, Cambonzola classified as:
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Café au lait is made of:
Café au lait is made of:
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Creating exotic signature dishes:
Creating exotic signature dishes:
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Ground welcome drink:
Ground welcome drink:
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Veloute sauce is made from:
Veloute sauce is made from:
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Danish pastries:
Danish pastries:
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Danish heating time:
Danish heating time:
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Pre-cut cheese advised against:
Pre-cut cheese advised against:
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Tray table stowed before recline?
Tray table stowed before recline?
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JCL Weber Seat Positions:
JCL Weber Seat Positions:
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Not offered during cheese course?
Not offered during cheese course?
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Ice cream is served with a:
Ice cream is served with a:
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Pre-bowled ice cream served:
Pre-bowled ice cream served:
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Table clearance duties:
Table clearance duties:
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Presenting chopsticks to Japanese pax:
Presenting chopsticks to Japanese pax:
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Study Notes
- Panna Cotta is a custard made with cream.
- Midsummer breeze contains AJ, OJ, PJ, and 7UP.
- Compote is a fruit stew in syrup.
- During breakfast, coffee/tea should be replenished throughout the flight for passengers.
- During the cheese and fruit course, offer a wine selection to passengers having cheese and present a fruit basket.
- When serving sake, check passenger preference for room temperature, warm, or chilled.
- Salad dressing must be drizzled on the greens of starters/salads/hors d'oeuvres.
- In Hanakoireki, three out of five compartment items in the bento box must be heated.
- On flights with satay service, provide 30g individual packs of nuts upon request.
- Port is not always offered when cheese is featured in JCL.
- When serving cereal during breakfast, offer passengers a choice of full cream or skimmed milk, sugar, and a dessert spoon if required.
- Most vegetables used for inflight meals are blanched first.
- Use two separate espresso pods and serve in a coffee cup when preparing double espresso.
- Refresh limp garnishes by soaking them in ice water.
- When serving brunch, offer wines to passengers having the lunch main course, and coffee/tea to those taking breakfast.
- ICP Chef Alfred Portale is from the USA.
- Vintage on a wine label does not indicate wine quality.
- JCL menu and beverage lists may be preset on the ground in literature pockets for all flights.
- "True" Champagne is made by Methode Champenoise (2nd fermentation in the bottle).
- The plating guide must be followed at all times.
- For ad hoc requests for chili sauce, present in a butter dish/chip.
- Indian mints are placed in a dessert bowl and offered with pralines.
- Yoshihiro Murata/George Blanc is a Michelin Star-rated ICP Chef.
- B773ER and A380 Diamond Seats have two manual override levers.
- The proper method of holding atlas equipment is by the base.
- Drinks for tech crew can be all of the above.
- Gouda cheese originates from Holland.
- Ensure familiarity with types of wine before taking orders.
- Personalize the approach when taking main course orders by ascertaining the quantity, main ingredients, method of preparation, sauces, and accompaniments.
- Roquefort and Cambonzola are blue cheeses from Germany.
- Café Au Lait consists of two espresso shots and hot milk (no froth).
- Planning and creating exotic signature dishes falls under international culinary panel chefs.
- For flights departing at 1000hrs, champagne, OJ, and welcome drinks served on the ground.
- Veloute is a white sauce made from stock, butter, and flour.
- Danish pastries should be served warm.
- Danish pastries should be heated in the oven for 4 minutes.
- It is not advised to pre-cut cheese before service when they are uplifted in bulk.
- The lateral bi-fold tray table of the spacebed must be stowed before the seat is reclined.
- There are four preset seat positions available for JCL Weber seats.
- Champagne is generally not offered during the cheese course.
- Pre-bowled ice cream (tray service) is served with a dessert spoon.
- Pre-bowled ice cream is served with a saucer and tablespoon.
- During table clearance after the main course in JCL (tray service), clear the tray, leaving behind linen and glasses.
- When presenting a tray to Japanese passengers, ensure chopsticks are not placed vertically, as it is associated with prayers and funeral rites.
- For tray service, chopstick rests and soup spoon bases are not needed.
- Red wine has a higher level of tannin.
- A full dinner service comprises hors d'oeuvres, the main course, dessert, cheese and fruit, and coffee/tea.
- Milk for the cereal and yogurt course is served on the cart for JCL breakfast service.
- Crew are allowed to preset headsets into the seat pockets for all flights.
- The word "Appellation" on a French wine label refers to the area/region where the grape is grown.
- "Mascarpone" (Italian cheese made from cream coagulated with citric acid) is used in the dessert Tiramisu.
- Special meal main courses do not need to be served before others.
- Hanakoireki hot boxes for lunch, dinner, and supper consist of two boxes.
- The Hanakoireki hot box consists of three hot and two cold items.
- Accept passenger requests to have meals both after takeoff and before landing.
- Mango lassi is served with a water glass.
- A bottle of water is available on request on SIN-MNL flights.
- Table liners are not uplifted for BKK turns.
- Ground drinks are served with a wine glass.
- Breakfast tray service preserves are uplifted in bulk on the entree cart.
- Wet wipes are not served on request for satay service.
- Naan and roti meant for Indian flights are served with the main course on a side plate.
- Sandwiches are to be heated for 8-10 minutes.
- Bal paese is an Italian cheese.
- Tannin results from squashing grapes for wine and stems giving off a woody flavor.
- Sparkling wines undergoing the traditional Methode Champenoise go through a 2nd fermentation process with sugar and yeast added, bottled sealed carbon dioxide released trapped in a bottle, and impurities removed.
- Full-bodied wines refer to a higher percentage of alcohol content.
- Tech crew are offered drinks every 45 minutes.
- Café Royal consists of brandy and coffee and a half packet of brown sugar.
- Vermouth is aromatized wine.
- Cheese should be served 30 minutes after taking it out of the fridge.
- Julienne refers to vegetables, meat, or fruits cut into strips as garnishes.
- Satay peanut sauce heating occurs on medium heat for 20 minutes.
- Satay heating guidelines: dry heat for 15 minutes.
- Polenta is cornmeal cooked by boiling to paste.
- Polenta is a farinaceous dish prepared using cornmeal.
- Veloute is a basic white sauce of mixing flour and butter to make soup dishes or sauce.
- Ice coffee is served in a water glass.
- Swizzle sticks are not required for all alcohol cocktails with brandy glasses.
- Passengers who request English tea at the end of lunch service should be served with a short mug.
- Satay is displayed in a gratin dish.
- Large bowls should be served with a base plate and cover.
- Dip dishes are for dishes with gravy.
- Plate tongs are recommended to serve the main course in a square plate.
- ISPS switch is only used after takeoff.
- The seat reset for Weber seats: DND/TTOL/LIEFLAT.
- Ipod integration is provided with Weber seats.
- The cover color of the IFE Emergency switch is red.
- The DND function is found on the Seat Control Panel.
- For spacebeds, the tray table must be stowed before making the bed into bed mode.
- To release a spacebed seat when unable to recline, turn the solenoid lever to 45 degrees and anticlockwise.
- Stilton and Roquefort (South of France) are blue cheeses.
- Brie, Camembert, and Bousin are soft cheeses.
- Monterey Jack and Port Salut are semi-soft cheeses.
- Cheddar, Emmental, and Gouda are semi-hard/hard cheeses.
- Port is served in a brandy glass.
- Garlic bread heating: dry heat for 4 minutes.
- For JCL, croissants and garlic bread should be heated on dry heat mode for 4 minutes.
- Portugal is considered an "Old World" wine-producing country.
- During satay trolley service, both choices of satays are displayed in two separate tin foils.
- Pan searing and deep-fat frying are considered dry heat cooking methods.
- Drinks for the tech crew cannot be served in a water glass.
- Chianti is not a grape variety.
- Seat resets for the JCL Weber seats are done by first pressing the Attendant-Call-Cancel button, then simultaneously pressing the TTOL and Lie-Flat buttons on the seat control panel.
- On Japanese routes, sake is served in a sake bottle and cup.
- En papillote is a method of cooking food by wrapping food in paper and baking it in the oven.
- When operating the microwave oven, ensure that the food container is covered and does not have any metallic content and the oven is clean.
- Sparkling wines undergoing the traditional Methode Champenoise go through two fermentation processes.
- After take-off, drinks will be accompanied by either a serving of mixed nuts or satay.
- When Hanakoireki is featured in JCL meal service, the main course trays are always prepared and served from the galley.
- Grapes grown and harvested within the same year to produce wine are known as Vintage.
- Overlapping service may be carried out on all flights.
- In JCL service, olive oil does not replace butter during bread service.
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