Testy Tuesday Results

5 October 2021

Here are the correct answers for today’s Testy Tuesday Quiz:

QUESTION 1
The item of equipment is used to keep food hot on a buffet is a chaffing dish. A chafing dish is a metal cooking or serving pan on a stand with an alcohol burner holding chafing fuel below it. It gets its name from the French chauffer, ‘to make warm’.

chaffing dish

QUESTION 2
While not the only way to know, an indication that a guest’s plate is ready to be cleared is when the guest’s knife and fork are placed together on the plate.

Keep in mind that generally it’s best practice to wait until all guests at a table have finished before clearing a course’s dishes, especially if you work in a relatively formal dining setting. Clearing one guest’s dish before the others may make his or her companions feel rushed and uncomfortable. That said, there are circumstances in which clearing dishes as they are finished may be appropriate, especially in more casual dining situations. If you aren’t sure which approach to use at your workplace, ask your manager.

QUESTION 3
The traditional western world sequence of courses for an elaborate dinner is hors-d’oeuvre (starter), soup, fish, meat, sweet (dessert).

A meal course is a single food item or a set of food items served at once, such as a sandwich, soup and crackers, or steak and mashed potatoes. An average meal consists of one or more meal courses.

QUESTION 4
Serving a room service meal, a waiter should carry the tray shoulder-high in her / his left hand, knock and wait until told to enter.

As a Room Service Waiter you are responsible for preparing orders, setting trays and delivering items to guest rooms in an attentive and efficient manner, and ensuring to provide excellent quality service as per the Hotel Standard operating procedure.

QUESTION 5
A bisque soup is made of lobster, crab or prawns.

A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells. Julia Child was one chef to popularize lobster bisque in the United States; her recipe uses both the shells of the lobster and rice to thicken the bisque.

Today, the definition of bisque has expanded to include vegetable bisques, like tomato and butternut squash. The word is more related to the smooth texture of the dish and the use of cream. Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture. The richest bisques also include butter!

Bisque should feel smooth and luxurious so it must be very thoroughly blended. In the past, chefs would’ve used a vintage tool called a food mill to ensure everything was absolutely smooth, but you can use an immersion blender.

Shrimp Crab Seafood Bisque

See you next week. In the mean time, keep on learning as you go

The Team at Testy Tuesday