utensils, kitchens, and service
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| work center | section in a kitchen that has been designed around a specific activity or activities
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| work triangle | imaginary triangle formed by the focal points of the three major work centers found in a kitchen
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| natural light | light that comes from the sun
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| artificial light | light that comes from electrical fixtures
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| ground | to connect an appliance electrically with the earth
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| pigtail | small wire that is part of a two prong adapter. The pigtail is attached to the screw on the electrical outlet plate, thereby grounding the appliance
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| table appointments | all the items needed at the table to serve and eat a meal
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| dinnerware | plates, cups, saucers, and bowls
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| flatware | forks, knives, spoons, serving utensils, and specialty utensils used to serve and eat food
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| sterling silver | material that contains 92.5 percent silver used in the manufacture of flatware
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| silver plate | a type of flatware that is made by coating a base metal with silver
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| stainless steel | a solid alloy composed of steel, nickel, and chromium used in the manufacture of flatware
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| beverageware | glasses of many shapes and sizes used for a variety of purposes
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| lead glass | material made by combining lead with silica (in the form of sand) and other materials used in the production of glassware; finest and most expensive type of glass
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| lime glass | material used in the production of glassware, which is made by combining the mineral lime with silica (in the form of sand) and soda or potash; least costly type of glass.
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| tumbler | a piece of glassware without a stem
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| stemware | glassware with three distinct parts: a bowl, a stem, and a base
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| holloware | tableware, such as bowls, tureens, and pitchers, used to serve food and liquids.
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| open stock | tableware that can be purchased as individual pieces
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| place setting | all the dinnerware or flatware pieces used by one person
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| table linens | table coverings and napkins
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| American (family style) service | style of meal service in which diners pass serving dishes from hand to hand around the table and serve themselves
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| Russian (continental) service | style of meal service that requires the help of servants. No food is placed on the table; servants do all of the serving and clearing
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| English service | style of meal service in which the plates are served by the host and or hostess and passed around the table until each guest has been served
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| compromise service | style of meal service in which part of the food is served from the kitchen and part is served at the table
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| blue plate service | type of meal service in which the plates are filled in the kitchen, carried to the dining room, and served
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| buffet service | style of meal service in which a large table or buffet holds the serving dishes and utensils, dinnerware, flatware, and napkins and from which guests serve themselves
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| cover | the amount of space needed by each person at a dining table; area on a table that contains the linen, dinnerware, flatware, and glassware needed by one person
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
raiver
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