Key points in food and beverage

service co-ordination
Before the menu is presented guests are
offered an apéritif to stimulate the appetite.

Because the wines are selected to

complement the food chosen, the wine list
after the food order
is usually presented before
has been taken.
 The wine selected to accompany each course is served
just prior to the food in that course. It is usual to serve
dry wines
white wines before red, sweet before
wines beforesweet, old
dry, young
wines
wines before
before old – but what wines are chosen and in what
young
order is, of course, up to the guest; the 'right' wine is what
the guest wants.

Remind guests that dessert wines are available when the

desserts are being ordered. Dessert wines are sweet and
so they don’t sweet
complement complement
dishes. sweet dishes.

Orders for after-dinner alcoholic beverages are taken

before coffee is served. This allows the coffee and other
after-dinner drinks such as port, cognac or liqueurs, to be
served at the same time.
 A general name for alcoholic beverages made by
fermenting a cereal (or mixture of cereals)
flavoured with hops.
Notes: Most beers are brewed from malted barley
and flavored with hops, which makes them
slightly bitter. Beer is good with salty and spicy
foods, like pretzels, pizza, and hot dogs, but it can
also be used as a cooking ingredient, adding a
pleasant bitterness to chili, stews, and soups,
and softening the texture of baked goods. If a
recipe calls simply for beer, use a lager beer; a
strong ale can easily overpower a dish. De-
alcoholized beers are also available.
Substitutes: stock plus Angostura bitters (in
soups or stews) OR fruit juice OR wine
There are two types of beer: lager, which is
pale, light, and effervescent, and ale,
which is heavier and more bitter. Types
of ale include pale ale, porter, and stout.

Lager
A light beer that is fermented at a lower
temperature than most beers. It is fermented
for a period of 6 weeks to 6 months. It is the
most popular of the beers in America.
Ale
A fermented alcoholic beverage containing malt
and hops, similar to but heavier than beer.
Weissbier, wheat beer, white beer
A general name for beers made
from wheat by top fermentation;
usually very pale and cloudy and
effervescent

Bitter
English term for a dry sharp-tasting
ale with strong flavour of hops
(usually on draft)
Burton
A strong dark English ale

Pale ale = amber ale

An amber coloured ale
brewed with pale malts;
similar to bitter but drier
and lighter. These golden
brown ales are somewhat
fruity.
porter's beer, porter, porter ale
A very dark sweet ale brewed from
roasted unmalted barley

Stout
A strong very dark heavy-bodied ale
made from pale malt and roasted
unmalted barley and (often) caramel
malt with hops
 stout ale
brown ale porter ale lager beer

India pale ale bock beer pale ale

 Jo sé P i res
Ma ri a
OC
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2016/2

http://www.thefreedictionary.com
http://www.hormel.com/kitchen/glossary.asp
http://www.foodsubs.com/Beer.html