Podcast
Questions and Answers
Panna Cotta is what type of dessert?
Panna Cotta is what type of dessert?
- Cake
- Ice cream
- Custard made with cream (correct)
- Cookie
What beverages are in a Midsummer Breeze?
What beverages are in a Midsummer Breeze?
- Cranberry Juice, Pineapple Juice, Prune Juice, and 7UP
- Cranberry Juice, Grape Juice, Pineapple Juice, and Sprite
- Apple Juice, Orange Juice, Pineapple Juice, and 7UP (correct)
- Apple Juice, Grape Juice, Prune Juice, and Sprite
Which of the following best describes compote?
Which of the following best describes compote?
- Fruit stew in syrup (correct)
- Fruit salad
- Fried fruit
- Dried fruit
During breakfast service, what is a crew member's responsibility regarding beverages?
During breakfast service, what is a crew member's responsibility regarding beverages?
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 preference of the passenger should the crew check?
When serving sake, what preference of the passenger should the crew check?
Where should the salad dressing be drizzled?
Where should the salad dressing be drizzled?
In Hanakoireki, how many items must be heated in the bento box?
In Hanakoireki, how many items must be heated in the bento box?
On flights with satay service, how are nuts provided if a passenger requests them?
On flights with satay service, how are nuts provided if a passenger requests them?
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 during breakfast service, what should the crew offer?
When serving cereal during breakfast service, what should the crew offer?
How are most vegetables used for inflight meals prepared?
How are most vegetables used for inflight meals prepared?
When preparing a double espresso, what’s the recommended practice?
When preparing a double espresso, what’s the recommended practice?
How can garnishes that look limpy be refreshed?
How can garnishes that look limpy be refreshed?
When serving brunch, what should crew offer passengers?
When serving brunch, what should crew offer passengers?
From which country does ICP Chef Alfred Portale originate?
From which country does ICP Chef Alfred Portale originate?
Does “vintage” on a wine label refer to the wine's quality?
Does “vintage” on a wine label refer to the wine's quality?
May the JCL menu and beverage list be preset on the ground in literature pockets for all flights?
May 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 the plating guide be followed at all times?
Should the plating guide be followed at all times?
For an ad-hoc request for chili sauce, how should crew present it?
For an ad-hoc request for chili sauce, how should crew present it?
How are Indian mints offered to passengers?
How are Indian mints offered to passengers?
Which ICP Chef is Michelin Star rated?
Which ICP Chef is Michelin Star rated?
How many manual override levers are located on B773ER and A380 Diamond Seats?
How many manual override levers are located on B773ER and A380 Diamond Seats?
What is the proper method for holding atlas equipment?
What is the proper method for holding atlas equipment?
For technical crew, drinks can be served in:
For technical crew, drinks can be served in:
Gouda cheese originates from which country?
Gouda cheese originates from which country?
Before commencing order taking, what should crew ensure?
Before commencing order taking, what should crew ensure?
When taking a main course order, how should crew personalize the approach?
When taking a main course order, how should crew personalize the approach?
How are Roquefort and Cambonzola cheeses classified?
How are Roquefort and Cambonzola cheeses classified?
What is Cafe Au Lait primarily made of?
What is Cafe Au Lait primarily made of?
Planning and creating exotic signature dishes is under supervision of __________
Planning and creating exotic signature dishes is under supervision of __________
For flights departing at 1000hrs, which drink should be served on ground?
For flights departing at 1000hrs, which drink should be served on ground?
Which of the following are needed to make a Veloute sauce?
Which of the following are needed to make a Veloute sauce?
How should Danish pastries be served?
How should Danish pastries be served?
How long Danish pastries should be heated for?
How long Danish pastries should be heated for?
Should cheese be pre-cut before service if uplifted in bulk?
Should cheese be pre-cut before service if uplifted in bulk?
When should the lateral bi-fold tray table of the spacebed be stowed?
When should the lateral bi-fold tray table of the spacebed be stowed?
For JCL Weber seats, how many pre-set seat positions are available?
For JCL Weber seats, how many pre-set seat positions are available?
Which of the following is generally not offered during a cheese course?
Which of the following is generally not offered during a cheese course?
What type of glass is typically used to serve Mango Lassi?
What type of glass is typically used to serve Mango Lassi?
What does the term 'vintage' usually refer to on a wine label?
What does the term 'vintage' usually refer to on a wine label?
Which of the following best describes the taste of the semi-hard cheese, Gouda?
Which of the following best describes the taste of the semi-hard cheese, Gouda?
What does the acronym 'DND' stand for when referring to aircraft seats?
What does the acronym 'DND' stand for when referring to aircraft seats?
What ingredients are mixed to make Cafe Royal?
What ingredients are mixed to make Cafe Royal?
Flashcards
Panna Cotta is a type of:
Panna Cotta is a type of:
Custard made with cream.
Panna Cotta is a type of:
Panna Cotta is a type of:
Custard made with cream.
During cheese course, offer pax:
During cheese course, offer pax:
Selection of wine for cheese, fruit basket.
Serving sake, check preference for:
Serving sake, check preference for:
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Hanakoireki heated items:
Hanakoireki heated items:
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When serving cereal offer:
When serving cereal offer:
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Most vegetables used inflight are:
Most vegetables used inflight are:
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Preparing double espresso:
Preparing double espresso:
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Refresh limpy garnishes by:
Refresh limpy garnishes by:
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Offering during brunch
Offering during brunch
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Alfred Portale is from:
Alfred Portale is from:
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Vintage refers to wine of good quality?
Vintage refers to wine of good quality?
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"True" Champagne is made by:
"True" Champagne is made by:
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Adhoc chilli sauce presented in:
Adhoc chilli sauce presented in:
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Indian mints offered
Indian mints offered
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ICP Chef who is Michelin Star rated?
ICP Chef who is Michelin Star rated?
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Manual over-ride levers on seats:
Manual over-ride levers on seats:
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Drinks for tech crew served:
Drinks for tech crew served:
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Gouda originates from:
Gouda originates from:
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Personalize main course order by:
Personalize main course order by:
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Roquefort and Cambonzola are:
Roquefort and Cambonzola are:
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Café Au Lait is made up of:
Café Au Lait is made up of:
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Exotic signature dishes
Exotic signature dishes
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Veloute is made from:
Veloute is made from:
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Danish pastries served:
Danish pastries served:
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Danish pastries should be heated:
Danish pastries should be heated:
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Not offered during cheese course:
Not offered during cheese course:
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Pre-bowled ice cream served with:
Pre-bowled ice cream served with:
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Pre bowled ice cream is served with a
Pre bowled ice cream is served with a
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During table clearance:
During table clearance:
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Presenting Chopsticks to jap pax.
Presenting Chopsticks to jap pax.
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Higher level of tannin:
Higher level of tannin:
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A full dinner service comprises of:
A full dinner service comprises of:
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"Appellation" refers to:
"Appellation" refers to:
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Mascarpone cheese in:
Mascarpone cheese in:
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Ground drinks served with
Ground drinks served with
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Bal paese is:
Bal paese is:
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Tannin is...
Tannin is...
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Satay peanut sauce heating:
Satay peanut sauce heating:
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Satay heating guidelines
Satay heating guidelines
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Polenta
Polenta
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Veloute
Veloute
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Ice coffee is served in:
Ice coffee is served in:
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Old World wine country:
Old World wine country:
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En papillote
En papillote
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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, crew must ensure that the passenger's coffee/tea is replenished throughout the flight.
- During the cheese and fruit course, provide a wine selection if a guest is having cheese and provide a fruit basket.
- When serving sake, check to see if the guest prefers it at room temperature, warm, or chilled.
- Salad dressing must be drizzled on the greens of the starter, salad, or hors d'oeuvres.
- In Hanakoireki, three out of five compartment items in the bento box must be heated.
- On flights with satay service where the passenger requests nuts, provide 30g individual packs.
- Port doesn't always need to be featured when cheese is featured in JCL.
- When serving cereal during breakfast, crew members should offer a full cream or skimmed milk, sugar, and a dessert spoon if required.
- Most of the vegetables used for inflight meals are blanched first.
- When preparing a double espresso, use two separate espresso pods and serve in a coffee cup.
- Limp garnishes can be refreshed by soaking in ice water.
- When serving brunch, offer wine to guests having the lunch main course and coffee/tea to those having breakfast.
- ICP Chef Alfred Portale is from the USA.
- The vintage on a wine label does not indicate good wine quality.
- The JCL menu and beverage list are preset on the ground in literature pockets for all flights.
- "True" Champagne is made via the Methode Champenoise, involving a second fermentation in the bottle.
- The plating guide must be followed at all times.
- For adhoc requests for chili sauce, crew members are to present it in a butter dish or chip.
- Indian mints are offered to passengers placed in a dessert bowl and offered with pralines.
- The Michelin Star-rated ICP Chef is Yoshihiro Murata/George Blanc.
- B773ER and A380 Diamond Seats have two manual override levers.
- Atlas equipment should be held by the base.
- Drinks can be served to tech crew, including all of the above.
- Gouda cheese originates from Holland.
- Before starting to take orders, make sure you know what kinds of wines are available.
- When taking a main course order, make sure you personalize your approach by finding out how much of the main course will be catered, what the main ingredients are, how it will be prepared, what sauces will be used, and what accompaniments will come with it.
- Roquefort and Cambonzola are classified as blue cheese.
- Café Au Lait is made with two espresso shots and hot milk (no froth).
- Planned and created exotic signature dishes under the direction of international culinary panel chefs.
- Champagne, OJ, and welcome drinks are served on the ground for flights departing at 1000hrs.
- Veloute is a white sauce made from stock, butter, and flour.
- Danish pastries should be served warm, heated in the oven for 4 minutes.
- It is not recommend to pre-cut cheese before service when they are uplifted in bulk
- Before reclining, the lateral bi-fold tray table of the space bed should be stowed.
- JCL Weber seats have four preset seat positions.
- 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 table spoon.
- During table clearance after the main course in JCL (tray service), clear the tray, leaving behind linen and glasses.
- Make sure the chopsticks are not placed vertically when giving a tray to a Japanese passenger since this is connected with prayers and funeral rites.
- Tray service does not require a chopstick rest or soup spoon base.
- Red wine has a higher level of tannin.
- A full dinner service usually includes hors d'oeuvres, the main course, dessert, cheese and fruit, and coffee or tea.
- The cereal and yogurt course milk is served on the JCL breakfast service cart.
- Crew members are allowed to preset headsets into all flights' seat pockets.
- The word "Appellation" on a French wine label refers to where the grape is grown.
- The cheese "Mascarpone", an Italian cheese that is made from the cream that has been coagulated with citric acid, is used in the dessert tiramisu.
- Special meal main courses do not need to be served before others.
- For lunch, dinner, and supper, the Hanakoireki hot box has two boxes.
- The Hanakoireki hot box contains three hot and two cold items.
- Crew should accept the passenger's request to have their meal both after T/O and before landing.
- Mango lassi is served with water glass.
- On SIN-MNL, a bottle of water is on request.
- Table liners are not uplifted for BKK turns.
- Ground drinks are served with wine glasses.
- Breakfast tray service, preserves are uplifted in bulk on the entree cart.
- Wet wipes are not served on request for satay service.
- Nann and roti are meant to be served with the main course on a side plate for Indian flights.
- Sandwiches should be heated for 8-10 minutes.
- Bal paese is an Italian cheese.
- Tannin is released during the squashing of grapes and stems for wine, which gives off a woody flavor.
- Sparkling wines undergo two traditional Methode Champenoise fermentation processes with sugar and yeast added; bottled CO2 is sealed, trapped, and impurities are gone.
- Full-bodied wines have a higher percentage of alcohol content.
- Tech crew are offered drinks every 45 minutes.
- Café Royal is brandy and coffee with half a packet of brown sugar.
- Vermouth is aromatized wine.
- Cheese should be served 30 minutes after being taken out of the fridge.
- Julienne: Veg, meat, or fruits cut into strips used as garnishes.
- Satay peanut sauce heating is done over medium heat for 20 minutes.
- Satay heating guidelines: dry heat 15 mins.
- Polenta is cornmeal that has been boiled to a paste.
- Polenta is a farinaceous dish prepared using cornmeal.
- Veloute is a basic white sauce made by mixing flour and butter to make soup dishes or sauce.
- Iced coffee is served in a water glass.
- Swizzle sticks are not required for all alcohol cocktails with brandy glasses.
- A short mug should be used when a guest asks for English tea at the end of lunch service.
- Satay is displayed in a gratin dish.
- A base plate and cover should be used with a large bowl.
- A gravy dish is a dip dish.
- It is recommended to use plate tongs as an item to serve the main course on a square plate.
- The ISPS switch should only be turned on after takeoff.
- The seat reset for a Weber seat is DND/TTOL/LIEFLAT
- An iPod integrated system in a Weber seat.
- The cover color of the IFE Emergency switch is red.
- The "Do Not Disturb" (DND) function can be found on the seat control panel.
- For spacebeds, the tray table must be stowed before making the bed into bed mode.
- Spacebed Seat: if the seat is unable to recline, turn the solenoid lever to 45 degrees and anticlockwise to release.
- Blue Cheese: Stilton and Roquefort (South of France).
- Soft Cheese: Brie, Camembert, and Boursin.
- Semi-soft Cheese: Monterey Jack and Port Salut.
- Semi-hard/Hard Cheese: Cheddar, Emmental, and Gouda.
- Port is served in a brandy glass.
- Garlic bread heating uses dry heat for 4 minutes.
- Croissants and garlic bread should be heated using dry heat mode for 4 minutes.
- Portugal is considered an "Old World" wine-producing country.
- Satay trolley service separate displays both satay options in tin foils.
- Pan searing and deep-fat frying are considered dry heat cooking methods.
- Drinks for tech crew cannot be served in water glasses.
- Chianti is not a grape variety.
- Seat resets for JCL Weber seats involve 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 involves wrapping food in paper and baking it in the oven.
- When operating a microwave oven, make sure the food container is covered, has no metallic content, and the microwave is clean.
- Sparkling wines that go through the traditional Methode Champenoise process go through two fermentation processes.
- Mixed nuts or satay are served at the same time as after-takeoff drinks.
- The main course trays are always prepared and served from the galley when Hanakoireki is featured in JCL meal service.
- The term "vintage" is usually used to describe grapes that were grown and harvested in the same year to make wine.
- Overlapping service may be carried out on all flights.
- Olive oil does not replace butter during bread service in JCL service.
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