Podcast
Questions and Answers
What type of dish is Panna Cotta?
What type of dish is Panna Cotta?
- Savory pie
- Custard made with cream (correct)
- Chocolate cake
- Fruit salad
Which ingredients are in a Midsummer Breeze beverage?
Which ingredients are in a Midsummer Breeze beverage?
- Apple juice, orange juice, plum juice, and cola
- Apple juice, orange juice, pineapple juice, and 7UP (correct)
- Apple juice, grape juice, pineapple juice, and ginger ale
- Apple juice, orange juice, pineapple juice, and lemon-lime soda
Which of the following best describes a compote?
Which of the following best describes a compote?
- Fruit stew in syrup (correct)
- Cream-based soup
- A savory meat pie
- A type of green salad
During breakfast service, what should the crew ensure for passengers?
During breakfast service, what should the crew ensure for passengers?
During a cheese and fruit course, what should the crew offer to passengers?
During a cheese and fruit course, what should the crew offer to passengers?
When serving sake, what preference should the crew inquire about?
When serving sake, what preference should the crew inquire about?
Is it appropriate to drizzle salad dressing on the greens of the starter, salad, or hors d'oeuvres?
Is it appropriate to drizzle salad dressing on the greens of the starter, salad, or hors d'oeuvres?
In Hanakoireki, how many items in the bento box must be heated?
In Hanakoireki, how many items in the bento box must be heated?
On flights with satay service, if a passenger requests nuts, how are they provided?
On flights with satay service, if a passenger requests nuts, how are they provided?
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, what choice should crew offer passengers?
When serving cereal during breakfast, what choice should crew offer passengers?
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, what should the crew use?
When preparing a double espresso, what should the crew use?
How can garnishes that look limp be refreshed?
How can garnishes that look limp be refreshed?
When serving brunch, what should the crew offer to passengers?
When serving brunch, what should the crew offer to passengers?
Where is the ICP Chef Alfred Portale from?
Where is the ICP Chef Alfred Portale from?
Does 'vintage' on a wine label refer to quality?
Does 'vintage' on a wine label refer to 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?
Must the plating guide must be followed at all times?
Must the plating guide must be followed at all times?
For an ad hoc request of chili sauce, how are crew required to present it?
For an ad hoc request of chili sauce, how are crew required to present it?
How are Indian mints offered to passengers?
How are Indian mints offered to passengers?
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 B773ER and A380 Diamond Seats?
How many manual over-ride levers are located on B773ER and A380 Diamond Seats?
What is the proper method of holding atlas equipment?
What is the proper method of holding atlas equipment?
In what form can drinks for tech crew be served?
In what form can drinks for tech crew be served?
Where does Gouda cheese originate from?
Where does Gouda cheese originate from?
Before commencing order taking, what are crew to ensure?
Before commencing order taking, what are crew to 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 classified?
How are Roquefort and Cambonzola classified?
What is Café Au Lait is made up of?
What is Café Au Lait is made up of?
Planning and creating exotic signature dishes comes under whose purview?
Planning and creating exotic signature dishes comes under whose purview?
For flights departing at 1000hrs, what is served on ground?
For flights departing at 1000hrs, what is served on ground?
What is Veloute made from?
What is Veloute made from?
How should danish pastries be served?
How should danish pastries be served?
Before serving Danish pastries, what should be done?
Before serving Danish pastries, what should be done?
Are you advised to pre-cut cheese before service when they are uplifted in bulk?
Are you advised to pre-cut cheese before service when they are uplifted in bulk?
Must the lateral bi-fold tray table of the spacebed be stowed before the seat is reclined?
Must 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?
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 main ingredients are used to prepare Veloute?
What main ingredients are used to prepare Veloute?
What does the word "Appellation" on a French wine label refer to?
What does the word "Appellation" on a French wine label refer to?
What does the DND function found on the seat control panel stand for?
What does the DND function found on the seat control panel stand for?
What type of wine is typically served in a brandy glass?
What type of wine is typically served in a brandy glass?
What is the composition of Café Au Lait?
What is the composition of Café Au Lait?
Flashcards
Panna Cotta is a type of:
Panna Cotta is a type of:
A custard made with cream.
Midsummer breeze contains:
Midsummer breeze contains:
Contains Apple Juice, Orange Juice, Pineapple Juice, and 7UP.
Compote is best described as:
Compote is best described as:
A fruit stew in syrup.
Coffee/tea replenishment during breakfast?
Coffee/tea replenishment during breakfast?
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Service during cheese and fruit course:
Service during cheese and fruit course:
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Serving sake: Temperature check?
Serving sake: Temperature check?
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Salad dressing placement?
Salad dressing placement?
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Hanakoireki heating?
Hanakoireki heating?
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Nuts for satay flights?
Nuts for satay flights?
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Port always with cheese?
Port always with cheese?
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Serving cereal options:
Serving cereal options:
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Inflight meal vegetables: Prep?
Inflight meal vegetables: Prep?
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Preparing double espresso:
Preparing double espresso:
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Refreshing limpy garnishes:
Refreshing limpy garnishes:
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Brunch beverage service:
Brunch beverage service:
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ICP Chef Alfred Portale:
ICP Chef Alfred Portale:
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Vintage equals good quality?
Vintage equals good quality?
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JCL menu pre-setting?
JCL menu pre-setting?
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"True" Champagne:
"True" Champagne:
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Plating guide always?
Plating guide always?
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Chilli sauce presentation:
Chilli sauce presentation:
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Serving Indian mints:
Serving Indian mints:
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Michelin Star ICP Chef?
Michelin Star ICP Chef?
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Manual override levers:
Manual override levers:
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Holding atlas equipment?
Holding atlas equipment?
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Drinks for tech crew:
Drinks for tech crew:
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Gouda cheese origin:
Gouda cheese origin:
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Know wine types before order?
Know wine types before order?
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Main course personalization
Main course personalization
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Roquefort/ Cambonzola
Roquefort/ Cambonzola
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Café Au Lait
Café Au Lait
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Exotic signature dishes
Exotic signature dishes
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Champagne on ground?
Champagne on ground?
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Velouté ingredients
Velouté ingredients
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Danish pastries served?
Danish pastries served?
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Danish pastries heating
Danish pastries heating
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Don't pre-cut bulk cheese?
Don't pre-cut bulk cheese?
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Stow table before reclining?
Stow table before reclining?
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Weber seat positions
Weber seat positions
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Exclusion cheese course
Exclusion cheese course
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Ice cream spoon?
Ice cream spoon?
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Ice cream bowl is served with
Ice cream bowl is served with
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What to clear after meal
What to clear after meal
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Chopsticks placement for Japanese Passengers
Chopsticks placement for Japanese Passengers
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Chopstick rest: necessary?
Chopstick rest: necessary?
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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 replenish pax's coffee/tea throughout the flight.
- During the cheese and fruit course, offer pax a selection of wine if they are having cheese and offer a fruit basket.
- When serving sake, check the preference for room temp/warm or chilled serving style.
- Salad dressing should be drizzled on the greens of the starter/salad/hors d'oeuvres.
- In Hanakoireki, three out of 5 compartment items in the bento box must be heated.
- On flights with satay service and if a pax requests nuts, provide 30g individual packs.
- Port is not always offered when cheese is featured in JCL.
- When serving cereal during breakfast service, you should offer a choice of 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 2 separate espresso pods and serve the espresso in a coffee cup.
- Refresh limp garnishes by soaking them in ice water.
- When serving brunch, offer wines to people having the lunch main course and coffee/tea to those having the breakfast main course.
- ICP Chef Alfred Portale is from the USA.
- A vintage on a wine label does not indicate the wine is of good quality.
- The JCL menu and beverage list may be preset on the ground in literature pockets for all flights.
- True Champagne is made by Method Champenoise (2nd fermentation in the bottle).
- The plating guide must be followed at all times.
- For adhoc requests for chili sauce, present it in a butter dish/chip.
- Indian mints are placed in a dessert bowl and offered with pralines.
- Yoshihiro Murata/George Blanc is an ICP Chef with a Michelin Star.
- B773ER and A380 Diamond Seats contain two manual over-ride levers.
- The correct method of holding atlas equipment is by its base.
- Drinks for tech crew can be any of the options.
- Gouda cheese originates from Holland.
- Ensure familiarity with types of wine before taking orders.
- When taking the main course order, personalize the approach by determining the quantity of the main course, the main ingredients, method of preparation, sauces, and accompaniments.
- Roquefort and Cambonzola are classified as blue cheese.
- Café Au Lait is made up of 2 espresso shots and hot milk (no froth).
- Planning and creating exotic signature dishes comes under international culinary panel chefs.
- On flights departing at 1000hrs, champagne, orange juice and a welcome drink are 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.
- Avoid pre-cutting cheese before service when uplifted in bulk.
- The lateral bi-fold tray table of the spacebed must be stowed before the seat is reclined.
- JCL Weber seats have 4 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 tablespoon.
- When clearing the table 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 due to its association with prayers and funeral rites.
- Tray service does not require a chopstick rest and soup spoon base.
- Red wine has higher levels of tannin.
- A full dinner service usually comprises hors d'oeuvres, the main course, dessert, cheese and fruit, and coffee or tea.
- Milk for the cereal and yoghurt course is served on the cart for the JCL breakfast service.
- Crew can preset headsets into the seat pockets for all flights.
- "Appellation” on a French wine label refers to the area/region where the grape is grown.
- “Mascarpone”, a type of Italian cheese, is used in the dessert Tiramisu.
- Special meal main courses are not required to be served before others.
- For lunch, dinner and supper, the Hanakoireki hot box has two boxes.
- The Hanakoireki hot box consists of three hot and two cold items.
- Accept requests to have their meal after take-off and before landing.
- Mango rassi is served with a water glass.
- On SIN-MNL, a bottle of water is available 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 entrée cart.
- Wet wipes are not served on request for satay service.
- Nann and roti for Indian flights are served with the main course on a side plate.
- Sandwiches should be heated for 8-10 minutes.
- Bal paese is an Italian cheese.
- Tannin is a process of squashing grapes for wine. Stems give off a woody flavor.
- Sparkling wine undergoes a second fermentation with sugar and yeast added during the traditional Methode Champenoise. The bottled sealed carbon dioxide is released, trapped in a bottle and impurities are removed
- Full bodied wines have a higher percentage of alcohol content.
- Tech crew are offered drinks every 45 minutes.
- Café Royal includes brandy, coffee, and half a packet of brown sugar.
- Vermouth is aromatized wine.
- Cheese should be served 30 minutes after taking out from the fridge.
- Julienne vegetables, meat, or fruits are cut into strips as garnishes.
- Heat satay peanut sauce over medium heat for 20 minutes.
- Heat satay using dry heat for 15 minutes.
- Polenta is corn meal cooked by boiling to a 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 served with brandy glasses.
- Serve pax requesting English tea at the end of lunch service with a short mug.
- Satay is displayed in a gratin dish.
- Serve a large bowl with a base plate and cover.
- Use dip dishes for dishes with gravy.
- Use a plate tong when serving a main course in a square plate.
- Select the ISPS switch only after take-off.
- Seat reset for Weber seat is DND/TTOL/LIEFLAT.
- IPod integration is available with the Weber seat.
- The cover color of the IFE Emergency switch is red.
- The DND function is found on the seat control panel.
- For spacebeds, stow the tray table before making the bed into bedmode.
- To recline a spacebed seat, turn the solenoid lever to 45 degrees and anticlockwise to release.
- 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.
- Heat garlic bread using dry heat for 4 minutes.
- Heat croissants and garlic bread on dry heat mode for 4 minutes in JCL.
- Portugal is considered an "Old World" wine-producing country.
- During satay trolley service, both satay choices are displayed in separate tin foils.
- Pan searing and deep-fat frying are dry heat cooking methods.
- Tech crew drinks cannot be served in a water glass.
- Chianti is not a grape variety.
- Reset JCL Weber seats 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 it in paper and baking it in the oven.
- Ensure the food container is covered, has no metallic content, and the oven is clean when operating the microwave oven.
- Sparkling wines undergoing the traditional Methode Champenoise go through two fermentation processes.
- After take-off, drinks will be accompanied by either 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 is known as the Vintage.
- Overlapping service may be carried out on all flights.
- Olive oil does not replace butter during the bread service in JCL service.
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