Across
- 3. Lighter teas made from tea leaves that have not been fremented.
- 4. Usually hot, caffeinated beverage made from roasted coffee beans. Coffee beans are the berries of a tropical shrub that are then roasted to develop flavor; the degree of roasting, which can be light, medium, or dark, affects the flavor of the coffee. Americans generally prefer medium roast, while dark-roast coffee is popular in Europe. Flavored coffees such as hazelnut, almond, mint, chocolate, blueberry, and strawberry are also available.
- 5. Knife that is used to butter bread and is not sharp.
- 6. Spoon with an oval spoon head, used for cream soups and long strands of pasta.
- 9. Plate with six or twelve indentations for holding snails.
- 10. Smaller than the dinner fork, used for salads, appetizers, desserts, fruit, smoked fish, and other delicate foods.
- 12. Much smaller than a coffee spoon, this spoon matches small espresso cups.
- 13. A specialized utensil for holding a snail shell so the snail can be removed.
- 15. Spoon with a jagged tip for carving into grapefruit.
- 20. Fork that is used for fish.
- 22. Flat around the edge, this plate has a dip in the center to hold soup, pastas, stews, and shellfish.
- 24. Also referred to as dinnerware, this includes the plates and bowls that make up a large part of the table setting.
- 25. Cold version of tea that is made by brewing a large potion of hot tea, adding either sugar or sugar syrup to the hot tea, thoroughly mixing it to ensure that all of the sugar has dissolved, and then chilling it through the addition of ice. this procedure should be treated as a recipe with measurements to ensure the iced tea is made the same each time to ensure optimal guest satisfaction.
- 26. Hot chocolate drink made from cocoa powder or shaved chocolate and sugar stirred into heated milk or water. The terms "hot chocolate" and "hot cocoa" are often used interchangeably, but there is a difference: hot chocolate is made from actual chocolate bars, but hot cocoa is made from the powder of the cacao bean. Hot cocoa is usually made from its instant form-a dry mix of cocoa powder, sugar, and dry milk-mixed with hot milk or water. Hot cocoa drinks can be toped with marshmallows or whipped cream.
- 27. Darker teas made from tea leaves that have been fermented.
- 28. Ten to twelve inches across, used for all kinds of entrees and main courses, and as an underliner for smaller plates and bowls.
- 31. Popular cold drinks, also called sodas or fountain drinks. Fountain drinks gain their name from the fountain dispensers that mix different types of sodas from syrups with carbonated filtered water. Sodas should be served in a glass half filled with ice to allow for proper temperature. This will not dilute the drink quickly and will lower the number of refills needed.
- 33. Small, thin fork used for shellfish.
- 35. Plate used for bread and butter, and also as an underliner for jams and other condiments that may spill easily.
- 36. Usually hot, caffeinated beverage made using tea leaves. Generally less expensive than coffee, although some rare teas can be quite expensive. Once up of tea has about half the caffeine contained in a cup of coffee.
- 37. Hot chocolate drink made from actual chocolate bars, as opposed to hot cocoa, which is made from cocoa powder or shaved chocolate and sugar stirred into heated milk or water.
- 38. Knife that is used for salads and is not sharp
- 40. Fork that is used for all entrees and main courses.
- 41. A large covered bowl used to serve food such as soup.
- 42. Soup spoon with a rounded spoon head used for clear soups or broths.
Down
- 1. A stimulant found in beverages such as coffee and tea.
- 2. Fork that often has a broader tine and can cut through a soft cake or other pastry like a knife.
- 7. Spoon with an especially long handle to dip into a deep sundae or stir large glasses of iced tea.
- 8. A very small, shallow bowl, sometimes used for relishes or dipping sauces.
- 11. Knife that is used only to fillet and cut fish
- 14. Much smaller than a dinner plate, usually seven or eight inches across, used for desserts and appetizers as well as salads, and as an underliner plate for grave, sauceboats, and sundae glasses (served with a napkin or paper doily to prevent slipping).
- 16. Tool that is usually two hinged metal levers and is used to crack the hard, thick shells of lobsters and crabs.
- 17. A boat-shaped bowl that has a special lip or spout to prevent spilling when pouring sauce onto a plate.
- 18. Drinks, such as lemonade, that are an alternative to sodas and alcoholic drinks. they can be made with fresh fruits and vegetables and tend to contain less sugar than soda. Since they can be made fresh, nonalcoholic drinks offer seasonal opportunities for menu changes and give the restaurant a signature drink. Recipes should be used to maintain drink consistency and guest satisfaction.
- 19. Spoon used for dishes in which the sauce is served on the side.
- 21. Fork with only three tines that is used to eat cakes, tortes, pies, and pastries.
- 22. Smaller and deeper with no flat edge, and used only for soup, these bowls or cups are sometimes equipped wit lids (individual tureen) or a single handle for easier service. Soup bowls and cups are served on underliners.
- 23. Knife that has a serrated edge and is used to cut beef.
- 29. Knife that is used for all entrees and main courses and is not sharp.
- 30. Smaller than a soup or sauce spoon, this spoon is used not only with coffee, tea, and hot chocolate, but also for fruit cocktails and ice cream.
- 32. Also called a service plate, this is a larger plate used during full-course dinners or to dress up special events.
- 34. Small, round fork used for both oysters and clams.
- 39. A small bowl filled with water and often a citrus fruit slice (lemon or orange) that is used to clean the fingers after eating, especially with messier meals such as shellfish and ribs.