The Basics-I

1.How many prongs are there in a standard fork?-4 2.What is the standard size of a tray used in catering establishments?-18×13 ½ inches 3.What are Pom tongs?-Stainless steel tongs without springs 4.What is Overlaying?-The process of brushing, spraying or dipping in extra silver on other silver plated flatware 5.What does the term ‘demi tasse’ mean?-Half cup 6.What kind of tea is traditionally served at a ‘Japanese Tea Ceremony’?-Matcha 7.What is the other term used for Table runner?-Deco-mat 8.What is the rich foam on an espresso called?-Crema 9.What is ABC of a table?-Ashtray, Budvase and Cruet set 10.What is Tine?-Prong on a fork 11.What is the size of a cover?-18×24 inches 12.What is a Diet egg?-A Low Cholesterol Egg with No Egg Smell 13. Who is regarded as the ‘Father of Industrial catering’?-Robert Owen 14. What is a Destination Restaurant?-A restaurant that has a strong enough appeal to draw patrons from beyond its community- 15.What is Shirley Temple?-A mocktail 16.Name the special pot used in the preparation of Turkish pot-Cezve pot 17.What is the colour of a Perrier bottle?-Green 18. Name the man who invented Coca-Cola-Dr. John Stith Pemberton 19.What gives brown colour to some soft drinks?-Caramel 20. Name the king who banned coffee houses in the year 1675 thinking that people were plotting against him in coffee houses- Charles II, King of England

(c) VJ