Quarter III

PROVIDE FOOD AND BEVERAGE

 Lesson 2
PROVIDE FOOD AND BEVERAGE

Overview
This quarter on Household Services focuses on providing food
and beverage for in-house or food establishment use. Knowledge and
skills in this area could help you obtain clear understanding of the
knowledge, skills, and attitude that are highly needed in food and
beverage service.

Lesson 2 includes relevant core concepts in clear and concise

presentations for better and more effective understanding and
assimilation. After each discussion enhancement activities both written
and hands -on are given to help gauge your comprehension of the
lesson and to develop your critical thinking.
This quarter prepares and guides you to Independently provide
food and beverage service according to standards.

Objectives
At the end of the quarter, the learner is expected to:
LO 1: Prepare Dining Area
2: Set – Up Table

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 Let’s See What You Know

PRE-TEST III

I. MULTIPLE CHOICE:
Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on your test notebook.

1. What is the basic set-up performed before the guest arrive designed for a
main course only?
A. basic set-up (ala carte)
B. menu cover
C. table centrepiece
D. table appointments

2. What is the term for a set menu which features pre-arranged items at fixed price
meal based on the types of service use?
A. basic set-up (ala carte)
B. menu cover
C. table centrepiece
D. table appointments

3. Which of the following is considered as a central object with a decorative

purpose intended for table decoration?
A. basic set-up (ala carte)
B. menu cover
C. table centerpiece
D. table appointments

4. What is the term for materials used in setting individual covers on a table?
A. basic set-up (ala carte)
B. menu cover
C. table centrepiece
D. table appointment

5. What kind of cloth is used under the table cloth which deadens noise of dishes
and prevents tablecloth from sliding?

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 A. silence cloth
B. table cloth
C. table runner
D. center piece

6. What kind of cloth is used over the table and improves the overall look of the
table?
A. silence cloth
B. table cloth
C. table runner
D. center piece

7. What is the term for small pieces of materials placed on top of tablecloths which
lessen changing of large tablecloth more frequently?
A. silence cloth
B. table cloth
C. table runner
D. center piece

8. Which of the following linens have long, narrow strips of cloth used on bare
tables without under liners and can be used even without tablecloths?
A. silence cloth
B. table cloth
C. table runner
D. center piece

9. What is placed underneath the individual plates and dishes to catch crumbs and
protects the tablecloth?
A. table runner
B. center piece
C. place mat
D. napkin

10. What is the term for a small piece of table linen used to wipe the mouth and to
cover the lap to protect clothing of the guest?
A. table runner
B. center piece
C. place mat
D. napkin

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Directions: Supply the correct word that will best describe each statement. Write your
answer on a sheet of paper.
11. is the process of arranging the table in order.
12. is usually placed to the left of the fork(s).
13. is a plate placed to the left of the cover near the fork tip.
14. _________ are laid down in the order of use from the outside toward the
plate.
15. is placed with the tines facing up at the left of the plate.
16. is placed at the tip of the knife.
17. should be placed with the bowls facing up at the right of the knife.
18. consists of the table cloths, placemats and other table covers and
napkins used on the dining table, regardless of fiber content.
19. is laid with the table edge of not more than ½‖ from it.
20. is a four-pronged fork used for regular meals.

II. IDENTIFICATION:
Directions: Identify each utensil as indicated by each number. Write your
answers on a piece of paper.

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LEARNING OUTCOMES 1

Prepare Dining Area

This lesson provides you with the basic knowledge and principles in
proper furniture set-up and dining area preparation by using different table
appointments and ways of table setting according to standards.

Objectives:

At the end of the lesson, the learner is expected to:

1. List down step by step procedures in dining area preparation.

2. Demonstrate the correct procedure in table setting and furniture

arrangement

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 LM-Household Services Grade 10

DINING AREA PREPARATION

Furniture set up

After the food has been prepared and cooked, the next step will be
the place of delivery. In food service industry, there are different styles to
apply ranging from small to large groups and from simple to elegant
Set-up. It may depend on the type of occasion

Some of the room arrangement considerations to remember:

 Size or square footage of the room area.

 Aisle space required for service personnel to go around
while serving the food.
 Service areas or wait stations, including the soiled dish areas.
 Placement of the beverage stations, coffee stations, and
portable bar.
 Number of seats at each table.
 Shape and size of a table
 Total number of guests
 Activity and flow of the guests
 Fire and safety codes and the emergency exits
Banquet style is generally used to describe room set ups

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 for meal functions.
 Use round tables 66 to 72 inches
 Sit eight to ten guests per table
 Tables are usually ten feet apart from center to center
 Place chains a minimum of two feet from sidewalks.

A. Banquet style set –up

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B. Classroom Set- Up

C. U – shaped set-up

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 D. Board room set-up

Arrangement of Tables and Chairs

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 The preparation of the dining room is not complete without well -
arranged tables and chairs. The important guide is to provide enough space as
required by the type of service to be used. Formal services require wider covers
compared to the informal ones, such as the American and English services.

In a buffet service, tables can be arranged in different shapes such as

the A shape, G shape, zigzag, and hollow square. These can be arranged

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separately to form food stations, such as a station for roasts, salads, and the
like. Folding tables can be constructed for this type of service to allow for
different arrangements.

In arranging the tables, it is important to remember the following:

1. Provide for adequate space for the number of guests served.

2. Set the buffet table as close to the source of food as possible to allow
the food servers to replenish the buffet table promptly and with minimum
obstruction
3. Study the logical movement of the diners to prevent crisscrossing, thereby
avoiding traffic and making service prompt and efficient

Tables and Table Settings

Table setting or laying a table and otherwise known as

place setting refers to the way to set a table with tableware, such
as-eating utensils and for serving and eating. The arrangement for
a single diner is called a place setting.

Tables should be set clean and orderly to make it inviting

and appealing to the client. Clean and plain table cloth with
creative napkin folding and a simple yet attractive centerpiece
should be displayed.

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Table setting is directly influenced by:

 The pattern of table service to be used, which gives

the established positions of some items.

 The menu to be served, which determines the specific appointments

to be placed at covers.

 The size of the table, which influences the exact position

of appointments at covers.

Below are some tables setting guide to remember for a

successful table preparation:

1. Check that all tables are stable and do not wobble.

2. Wipe the chairs and be sure they are clean and set at
an appropriate length from the tables.

3. Check that the tables are clean on the top and edges. If
plants or ledges are nearby, they should also be free of
dust and dirt.

4. Examine the salt and pepper shakers, sugar bowl and

any condiments. The shakers and bowl should be full and clean;
sugar and sugar substitute should be stocked. Position these item

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 at the center of tables according to the restaurant ‘s procedures.

2. Inspect the table settings. Be sure everything is clean

and aligned properly.

6. Be sure the floor is clean around and under the tables.

Pick up trash. Whenever you have extra time, perform
extra duties to make sure guests are taken care of.
Side work duties are assigned and are expected to be
carried out at the end of a shift to the expectations set forth.

Placing of Linens

1. The shape of the tablecloth fit the shape of the dining table.
2. Drop at the sides of the table or overhang should be even and
should not exceed 12 inches.
3. Place mats are laid with a distance of not more than 1 to 1 ½
inches from the edge.
4. Napkins are placed at the left of cover beside the fork or may be placed
at the center on the plate or between knives and forks.
5. Napkins ‘open edges should face right.

Placement of Dinnerware

1. Bread- and- butter place is placed at the left of the cover near the tip of
the fork.
2. A salad plate is laid near the tip of the fork, if there is no bread-and-
butter plate but if present, place the salad plate a little below the bread-
and-butter plate.
3. Plates occupy the center of the cover and should be one inch from the
edge of the table.

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Laying the Flatware

1. Pieces are laid in order of use from the

outside toward the plate.
2. Dinner knife is placed to the right of the
plate with the cutting edge next to the plate.
3. Spoons are laid with the bowls facing
up at the right of the plate.
4. All forks are laid at the left of the plate
with the exception of the oyster fork which should be to the right of the
soup spoon.
5. The butter spreader is placed on the
bread –and-butter plate parallel to the table edge.
6. The dessert fork or spoon is usually
placed in the center of the cover above the dinner plate.
7. No more than three forks should be set
at the left.
8. Spoons for coffee served with the
dessert should come with the service.
9. All flatware should be one inch from the
edge of the table.

Laying of Beverage Ware

1. Water glass is placed just above the tip of the dinner knife.
2. Second glass, usually a wineglass, is placed to the right of the water
glass.
3. At formal dinner, the second glass is moved back and the third glass
is in the forward position and the three forming a triangle or in a
diagonal fashion.
4. No more than three glasses should be placed at the cover.

Layingthe Table Décor or Centerpiece

1. For formal tables, a centerpiece is placed in the center.

2. The centerpiece should not be so large that it covers oneperson
from conversing with another across the table.
3. Candles should be tall enough to be above the eye level.
4. Place cards may be needed in a formal dinner where more than eight
guests are to be seated. These cards are placed on the napkin across
the service plate.

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 Sample Table Settings

Breakfast/Lunch Table Setting:

(Dinnerware, flatware and beverage ware may vary depending on your menu.

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Formal Dinner Table Setting:

(Dinnerware, flatware and beverage ware may vary depending on your menu.)

1 Napkin 8 Teaspoon

2 Salad fork 9 Soup spoon

3 Dinner fork 10 Cocktail fork

4 Dessert and fork spoon 11 Water glass

5 Bread and butter plate with 12 Beverage glass

spreader

6 Dinner plate 13 Beverage glass

7 Dinner knife 14 Coffee cup and saucer

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Family Dinner Table Setting:

(Dinnerware, flatware, and beverage ware may vary depending on your menu.)

Dining Equipment as Per Standard Operating Procedure

Work is made easier, labor costs are reduced, and sanitation is improved
with the use of the right food service equipment. Equipment must be properly

17
arranged in the dining area or kitchen, used and operated according to the
manufacturer ‘s specifications to ensure lasting service

Important Food Service Equipment

.
1. Serving counters
2. Trays
3. Shelving cabinets
4. Refrigerators and freezers
5. Working tables
6. Weighing scales
7. Ranges
8. Griddles
9. Mixers
10. Slicer

Serving counters, also known as cafeteria counters, are custom-built or

made-to-order equipment which are used in the distribution of food. The serving
counter may be 6 meters or longer depending upon the number of sections it
contains. Its length depends upon the variety of food items to be offered, rather
than the number of customers to be served.

The counter surface is ideally covered with a plastic material such as

Formica or stainless steel. It should also include a hot food container, also
known as bain-marie, a steam table designed to keep hot food hot. A tray trail
measuring 25 to 30 cms. in width is usually placed at level with the counter
space upon which trays can be made to slide.

Trays are available in varied sizes and shapes but the one commonly
used in food service is the rectangular type which measures 36 by 46 cms.
Other kinds of trays include aluminum, stainless steel, plastic, and fiberglass
trays, Trays with divided sections are also used to eliminate the use of
breakable dishes and the problem of washing them.

Shelving cabinets are made of wood or metal supported by uprights to

offer visibility of the shelf contents and allow for maximum air circulation. They
are primarily used for storage of dry goods and supplies.

Refrigerators and freezers are used to hold food at sufficiently low

temperature in order to preserve the food ‘s quality and safeguard it against

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 bacterial growth. There are different types of refrigerators and freezers. These
include the walk-in and reach-in refrigerators and upright and box-type freezers.

Working tables are especially made-to-order equipment for the food

preparation and cooking areas. Ideally, these tables should have built-in ranges,
fryers, broilers, and oven.

Review of Learning Outcome 1

A. NAME IT

I. IDENTIFICATION
Directions: Identify each utensil that corresponds to each number. Write your answers
on your test notebook.

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II: TRUE/FALSE
Directions: Read each statement carefully. Place a T if you think a statement is
TRUE. Place an F if you think the statement is FALSE. If you have questions, raise
your hand and ask your teacher.

1. Always inspect the table settings to be sure everything is clean and aligned
properly.

2. Whenever you have extra time, perform extra duties to make sure guests are taken
care of.

3. The centerpiece should not be so large that it covers one person from
conversing with another across the table

4. More than three glasses should be placed at the cover.

5. The dessert fork or spoon is usually placed at the left side of the cover near the
dinner plate

6. The shape of the tablecloth must not fit the shape of the dining table.

7. All flatware should be one inch from the edge of the table.

8. Spoons are laid with the bowls facing up at the right of the plate.

9. All forks are laid at the left of the plate with the exception of the oyster fork
which should be to the right of the soup spoon.

10. Candles should be short enough to be at the level of the glass.

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 ENHANceMent ACtIvIty

I. WINDOW FRAMES
Directions: Make Window Frames in your portfolio with cut-out pictures from
magazines and/ or downloaded pictures showing the different table set-up. Write a
brief description.

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 Let’s Do IT!

II. Demonstration
Directions: Perform the different activities.
Performance will be evaluated based on Scoring rubrics shown below.
.
A. Table Set-up
Activity No. 1 Banquet Set-up
Activity No, 2 Classroom Set-up
Activity No. 3 U-shaped Set-up
Activity No. 4 Board Room Set-up

B. Table Setting
Activity No. 1 Breakfast/Lunch
Activity No. 2 Formal Dinner
Activity No. 3 Famil

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 Scoring Rubrics for Furniture and Table Set – Up/Table Setting
Highly Skilled Moderately Unskilled No attempt
30% Skilled (28-27) Skilled (24-23) (22-21)
(30-29) (26-25)

Proper and Appropriate Appropriate and Appropriate and Did not select,
effective and effective effective effective prepare, and No attempt to
use of selection, selection, selection, use appropriate use tools/
tools, preparation and preparation and preparation and materials and equipment to
equipment, use of use of materials use of materials tools/ task given.
and materials and and tools/ and equipment.
materials tools equipment are tools/equipment
/equipment are practiced most are practiced
practiced all the of the time. sometimes
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)

Work Systematic Systematic Systematic Did not follow No attempt to

Application application of application of application of systematic apply
procedure all work work procedure work procedure is application of procedure to
procedure is is followed most followed procedure and the task given.
followed all the of the time with sometimes with highly
time even minimum constant dependent on
without proper supervision. supervision. supervision.
supervision.
(25-24) (23-22) (21-20) (19-18) (17-16)
25%
Highly self- Self- motivated Self- motivated Need to be Not motivated
Safety and motivated and and and observed motivated and and totally
security observed all observedsafety some safety and did not observe disregard
work habits safety and and security security safety and safety and
security precautions precautions security security
precautions all most of the time. precautions. precautions.
the time.
(15-14) (13-12) (11-10) (9-8) (7-6)
15%

Speed/Time Finished the Finished the Finished the work Finished the No work
work ahead of work on time. close to given work beyond the
time. time. given time.

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 Learning Outcome 2:
Set – Up Table

This lesson provides learners with the basic knowledge and principles in dining area and
table preparation. It includes lessons on different table appointments and table
centerpieces, and table napkin demonstration.

Objectives:

At the end of the lesson, the learner is expected to:

1. Lay out different types of table cloth.

2. Set – up table appointments according to standards

3. Demonstrate basic napkin folding

4. Design a creative table centerpiece.

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 Dining Area

Table Cloth

Linen is broadly used to include the tablecloth, silence cloth,

runners, placemats, and napkins.

Linens come in varied types of materials, including fiber, plastic, and

paper. They provide the background for the dining table, as they come
in different colors, styles, textures, and designs to fit the theme,
occasion, or atmosphere in the dining room. They are chosen to blend
with the other table appointments and create the desired dining
ambience.

Kinds of Linens

Silence Cloth
- a thick material used on a dining table under the table cloth which
deadens noise of dishes and prevents tablecloth from sliding

Tablecloth
- a cloth used to over the table and improves overall look of the table.

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 Top Cloth
- small pieces of materials placed on top of tablecloths. It lessens the need of
changing the large tablecloth more frequently.

Table Runners
- long, narrow strips of cloth used on bare tables without under liners.
These can be used even without tablecloths especially when the tabletop
is of special finish.

Placemats
- it is placed underneath the individual plates and dishes to catch crumbs, and
protect the tablecloth, A protective table pad usually made of paper, plastic
or cloth for restaurants and households.

Napkins
- a small piece of table linen that is used to wipe the mouth and to cover the
lap
in order to protect clothing of guests. It can be folded plain or in a variety of
fancy shapes when set on the table.

Doilies
- small ornamental piece of lace or linen or paper used to protect a surface
from scratches by hard objects such as vases or bowls; or to decorate a
plate of food. It can be round, oblong, or square depending on the material
placed over it. It is placed under the salt and pepper, or other dishes on the
table.

Selection and Care of Linens

Linens must be selected based on the following considerations:

occasion, type of material, color and design, durability, and versatility.

Formal occasions call for ramie or damask materials. Paper and

plastic are only used for informal occasions.

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 Linens must be made of absorbent material. They must also be
durable to withstand frequent washing and colorfast to be always presentable
in the dining room.

The color and design of the linen must be selected to blend with the
overall color motif and style of the dining room. It is wiser and more practical in
the long run to purchase linens of a durable material, even at a relatively
higher price, than to practice false economy by buying cheaper linens which
are not durable. The more uses can be made of one ‘s linen, the less
investment is needed.

Table Appointment

Table appointments are the materials used in setting individual covers on

a table. It can be formal or informal which depends on the type of occasions.
These include linens, dinnerware, flatware, hallow-ware, beverage ware, and
centerpiece.

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1. Dinnerware
Dinnerware includes all table appointments over which food is
placed. The following are some of its types:

a. Place/Show plate, a 30-cm. plate usually made of metal,

wood, porcelain, or wicker and serves as an under liner for
other dinnerware used during the meal, especially formal
dinners.
b. Dinner plate, a 25-cm. plate used for the main dish in formal
dinners.
c. Luncheon or breakfast plate, a 23–multipurpose plate used
for daily dining.
d. Soup plate, a 23–cm. deep plate used for soup in formal or
sit-down dinners.
e. Salad plate, an 18–cm. plate used for salads and desserts as
underlines for glass stemware.
f. Cereal bowl, a 15–cm. multipurpose plate used for cereals,
desserts, salads, and soups depending on the depth.
g. Bread and butter plate, a 15-cm. plate, which has a flat,
smooth, surface and used for breads, desserts, molded salads,
or individual portions of rice.

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 h. Cup and saucer, used for serving hot beverages, such as
coffee or tea. The saucer is used as an under liner for the cup.
i. Demitasse cup and saucer, a small cup with small saucer
used to contain half the number of hot beverages as served in
the regular cup. This is used in the formal dinners where, with
the number of courses served, the regular cup of coffee or tea
may be more than what the guest can consume.

2. Beverage Ware (Glassware)

These are containers used to hold and serve all kinds of beverages
such as liquor, coffee, juices, and the like. These are classified according
to its selection. It can be un-footed or footed beverage ware.

Types of Un-footed Glass

a. Shot Glass (2 oz.)- is a small glass designed to hold or

measure spirits or liquor, which is either drunk straight from the glass ("a
shot") or poured into a cocktail.

b. Rock Glass/Old Fashioned Glass (8-10 oz.)

Lowball glass is a short tumbler used for serving an alcoholic
beverage, such as whisky, with ice cubes (―on the rocks‖). It is also
normally used to serve certain cocktails, such as the Old fashioned from
which it receives its name.

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 c. Delmonico / Juice Glass (4-6 oz.) – is a juice glass, for fruit juices
and
vegetable juices

d. High Ball Glass (6-8 oz.)

It is used to serve highball cocktails and other mixed drinks.
A highball glass is taller than an Old-fashioned glass, and shorter
and wider than a Collin glass.

e. Collin Glass (10-14 oz.)

It is used to serve mixed drinks, especially Tom Collins cocktails.
It is cylindrical in shape and narrower than a highball glass.

f. Zombie Glass (10-16 oz.)

It is used for a cocktail juices of mixed fruit juices, liqueurs, and
various rums, so named for its perceived effects upon the drinker.

g. Beer Pilsner (16 oz.)

It is used for many types of light beers, including pale
lager or pilsner. Pilsner glasses are generally smaller than a pint
glass, usually in 200 ml, 250 ml, 300 ml, 330 ml or 400 ml sizes

h. Beer Mug (16 oz.)

A mug intended for serving beer with handle and usually
cylindrical
In shape.

Types of Footed Glass (with Stem)

a. Liqueur Glass (1-2 oz.)

b. Sherry Glass (3 oz.)

It is generally used for serving aromatic alcoholic beverages, such
as sherry, port, aperitifs, and liqueurs, and layered shooters. The copita,
with its aroma-enhancing narrow taper, is a type of sherry glass.

c. Red Wine Glass (8 oz.)

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 It is used for red wine characterized by their rounder, wider bowl,
which increases the rate of oxidation.

d. White Wine Glass (12.5 oz.)

It varies enormously in size and shape, from the delicately tapered
vary enormously in size and shape, from the delicately tapered Champagne flute,
to the wide and shallow glasses. It has smaller mouth to reduce the rate of
oxidation.

e. Champagne Coupe (4 oz.)

The champagne coupe or champagne saucer is a shallow, broad-
bowled, stemmed glass, commonly used at wedding receptions, often
stacked in layers to build a champagne tower.
f. Champagne Flute (7.5 oz.)
It is characterized by a long stem with a tall, narrow bowl on top.
The shape is designed to keep sparkling wine desirable during its
consumption.

g. Champagne Tulip (9 oz.)

Particularly in a "tulip" or "belly" shape in which the rim of the
glass is narrower than the midpoint, as it permits the drinker to get more
of the aroma than a traditional flute, while still not having enough surface
area to cause the champagne to quickly lose carbonation.

h. Brandy Snifter (8-12 oz.)

A snifter (also called brandy snifter, cognac glass, or balloon) is a
type of stemware with a short-stemmed glass whose vessel has a wide
bottom and a relatively narrow top. It is mostly used to serve aged brown
spirits such as brandy and whisky.

i. Cocktail / Martini Glass (4-12 oz.)

It is also called a martini glass, a stemmed glass which has a
cone-shaped bowl placed upon a stem above a flat base.

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j. Margarita Glass (12 oz)
is used for margarita, a Mexican cocktail consisting of tequila
mixed with Cointreau or flavored liqueur and lime or lemon juice, often
served with salt on the glass rim.

k. Goblet (11 oz.)

It is characterized having a stem and base and used for serving
water in formal dinners.

l. Sherbet Glass (3.5 oz.)

A small glass with a short stem, used in serving ice cream or
desserts.

m. Parfait / Soda Glass (12 oz.)

A tall slender glass with a short stem, used in serving a parfait
(cold fruit dessert/creamy frozen dessert)

n. Sour Glass (8-12 oz.)

It is also called a whiskey sour glass. It has small, stemmed
glass with wider top and resembles a small champagne glass.

o. Hurricane Glass (15-20 oz.)

It is a glass tumbler which will contain 20 0z. (600ml) fluid. It is
used to serve mixed drinks.

p. Poco Grande / Colada Glass (10-13 oz.)

A glass tumbler which will contain 13 0z. fluid. It is used to
serve piña colada drinks.
 3. Flatware (silverware/cutleries)
Flatware includes all tools used for eating and serving. It comes in
different materials such as sterling silver, plated silver, vermeil, stainless steel,
and other combination of metals. The more commonly used flatware pieces are
as follows:

 Spoon

a. Teaspoon (5-6” in length)- A small spoon with an oval bowl used for coffee or
tea
b. Place Spoon (6.5-7.5” in length)- basically a larger version of the teaspoon.

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 c. Bouillon Spoon (5-6” in length)- A spoon with a round bowl used for thin soup
d. Cream Soup Spoon (6-7” in length)- A spoon with a round bowl used for thick
soup
e. Gumbo Spoon (7-8” in length)- spoons that are round and used for
thick soups with large pieces of meat and vegetables usually served in a rimmed
soup bowl.
f. Fruit Spoon (5-6” in length)-tapers to a sharp point or teeth, used
for citrus fruits and melons.
g. Iced Tea/Sundae Spoon (7.5-8.5” in length)- A long handled teaspoon used
for drinks served in a tall glass.
h. Demitasse Spoon (4-5” in length) -smaller than standard teaspoon and used
for after dinner coffee or tea.
i. Dinner Spoon (8-10” in length)- a spoon with an oval bowl used for luncheons
and dinners.
j. Dessert Spoon (5-6” in length)-intermediate in size between a teaspoon and
a tablespoon and used in eating dessert and sometimes soup or cereals.
k. Sugar Spoon (6-7” in length)- a small teaspoon with spreading bowl used for
serving sugar
l. Salt Spoon (3-5” in length) –miniature in size and used with an open salt
cellar for individual service.

 Fork

a. Luncheon Fork (7-7.38” in length) a size in proportion with a

luncheon plate, and found more often in older sets of flatware.
b. Dinner Fork (7-8” in length)- a fork used for regular meal.
c. Salad/Dessert Fork (6-7” in length)- a fork shorter and broader than the dinner
fork and used for salads and dessert.
d. Grille Fork (7-8” in length)- used to hold meat or fish directly from the grille.
e. Chipped Beef Fork (7-8” in length)- are used to serve chipped beef, a smoke-
dried beef that has been sliced very thinly. The chipped beef fork has tines that
point outward for the piercing and holding of the slice of meat
cocktail Fork (5-6” in length)- also known as oyster forks used for eating small
appetizers, such as cheese cubes or olives.
g. Oyster/Fish Fork (7-8” in length)- A small three prolonged fork used to pick
the
oyster, clams and other bivalves from its shell
h. Escargot Fork (5-6” in length)-stainless steel fork for serving snails.

 Knife

34
 a.Luncheon Knife (7-8” in length)- a size that balances the proportions
of the luncheon plate, which is 8½ inches in diameter and is used during
formal and informal occasions.
b. Dinner Knife (8-9” in length) – has either straight or serrated blade and a
broad
or rounded tip used for luncheons and dinners
c. Fruit Knife (6-7” in length)- somewhat smaller than dinner knife and used in
addition to the fruit spoons.
d. Grille Knife (8-9” in length)- like its counterpart, grille fork, is used for
carving delicacies that are served directly from the grille.
e. Cake Knife (8-10” in length)- is most often considered to be a serving utensil
for cutting cakes at events and made of stainless steel, lightweight and have a
slightly curved blade that easily cuts through various textures of cakes and
frostings
f. Steak Knife (8-9.5” in length)- a knife with a serrated blade and a pointed tip
used for steaks
g. Bread Knife/Spreader (9-10” in length)- A small broad spatula used as
an individual butter spreader
h. Fish Knife (8-9” in length)-features a wide blade with a dull edge and a
tip made with a notched point used to separate the skeleton from
the
body and lift the bones onto a plate and used in both formal and
informal dining.

 Serving Utensils
They come in a variety of configurations to cut, spear, scoop,
grasp, spread, strain, and transfer food from plates, trays, platters,
and bowls. Learn more about each:

a. Cake Serving Fork (9-10” in length)- used to hold cakes.

b. Cake Server (10-12” in length)- is a serving utensil used in the cutting
and serving of pies and cakes
c. Cheese Scoop (5-8” in length)- is made with a short-curved blade
attached to a long handle, a shape similar to a garden trowel and
used to extract firm cheese from a wax-covered ball,
d. Fillet Knife- is a kitchen knife used for filleting. It gives good control and aids
in filleting
e. Fish Server (10-12” in length)- includes both a fish knife and a fish fork.
The fish knife is approximately 10 ½”- 12” long and has a long

35
asymmetrical blade that curves to a pointed tip. The fish fork has
three or four wide tines and is approximately 8”-10” inches long.
f. Serving Spoon/Fork (9-10”in length) the serving fork and serving spoon
are used as tongs to serve food that requires two implements, such
as
a tossed salad or pasta. Individually, the serving fork is used to spear
food from a platter, and the serving spoon to lift food from a bowl.
g.Ice Cream Scooper- made of metal or aluminum used to scoop ice cream.
h.Ice Cream Slicer-made of metal used to slice ice cream into different shapes.
I. Soup Ladle – Cream (5-6” in length)- A big, round bowl with a long handle
used for serving soup
ladle – Gravy (6-8” in length)- A big, round bowl with a long handle
used for serving gravy and sauces.
k. Pastry/Pie Server (9-10’in length) – a short handled spatula and bigger
than spreader used for serving butter.
l. Pasta Server/Ladle (10-12” in length)-is made with a deep oval
bowl (often slotted), surrounded by large wide tines and also
known as a pasta server; pasta scoop and fried oyster server.
m.Butter Server- a small broad spatula bigger than spreader used
for serving butter
n. Sugar Tongs- small tongs used for serving sugar cubes
o. Iced Tongs- tongs with a rounded bowl and short prongs used to picked
cubes of iced.

Table Napkin Folding

Napkin folding is done with a table napkin. It is usually used in fine dining
restaurants and Hotels for table decorations to look more elegant and
classier. The table napkin is usually placed at the left of the fork or forks, but
it can be placed at the center of a cover between the knife and the fork as in
family service, on the dinner plate for the formal service, or at the center of
the table.

The manner by which the napkin is folded contributes to the beauty of

the table. Napkin at a formal meal should match the color of the tablecloth
(generally ivory or white). They should have a simple border and weave.

36
 Generally, the preferred shape for the folded napkin is the rectangle but
the square is also used. Refreshment (14‘x14‖), Standard (20‖x20‖) and
Dinner (24‖x24‖) are the three common sizes of table napkin use in any
occasions.

The following are some of the commonly used table napkin designs with
its steps-by-steps procedures.

 Pyramid Napkin Fold

1. Fold the napkin in half diagonally to form a triangle

2. Place the folded edge at the top.
3. Fold down the right point to the bottom point.
4. Fold down the left point to the bottom point.
5. Fold the napkin in half by bringing the bottom point under the top
point. To make it stand, lift the napkin at the center of the bottom edge
so it rests on the two side edges.

 Bird of Paradise napkin fold

1. Fold the napkin in quarters

2. Place it so that the free corners are at the bottom, then fold in
half diagonally to form a triangle with the free corners on top.
3. Hold your fingers on the top corner as you fold first side, then the
left side, to the corner.
4. Fold the lower points under the napkin
5. Fold the triangle in half by bringing the left side under the right
side. The center fold will open slightly.

37
6. Lay the napkin down so the corner points are on the top. Holding the
broad end of the napkin with one hand, pull up the four corner points
to form petals.
7.

 Candle napkin fold

1. Fold the napkin in half diagonally to form a triangle.

2. Place the napkin so the fold is along the bottom edge.
3. Fold up the bottom edge about one- and one-half inches
4. Turn the napkin over and roll it up fairly and tightly.
5. Stand the candle up and tuck the corner into the cuff to hold the
rolled shape in place. If you like, fold down layer at the tip of the
candle to resemble a flickering flame.

38
 Standing Fan napkin fold

1. Fold the napkin in half to make a rectangle

2. Fold the napkin into one-inch accordion pleats, leaving the last four
inches unfolded.
3. Fold in half, with the pleats on the outside.
4. Fold up the bottom left corner and tuck it into the pleats. Then stand
the napkin up so the pleats form fan.

39
 Rose Napkin fold

1. Lay the napkin face-down in front of you.

2. Fold the two right corners of the napkin in so the tips rest at the
center.
3. Fold the remaining two corners of the napkin in so the tips meet
with the last two in the center.
4. Once again, begin folding the outer corners in so they meet at
the center.
5. Once all of the tips are folded you are left with a square about 1/4 the
size of the unfolded napkin.
6. Flip it over.
7. Fold the corners in so they meet in the center and then
place something sturdy in the center, or hold it with your
fingers.
8. While maintaining downward pressure in the center of the
napkin, reach underneath each corner and pull out the flaps to
create petals.
9. Remove the center weight and your rose should look as
pictured here.
10. If you like you can reach underneath the center of each side
and pull out a second set of petals to fancy it up some more. Place
something in the center and you're done, have a rosy meal!

40
 Table Centerpiece

Table centerpiece is a central object which serves as a decorative purpose intended

for. table decoration. Generally, it is made of flowers that is placed at the center of a
table which adds beauty and elegance to the set-up. It is an important item of a
display, usually of a table setting. Centerpieces help set the theme of the occasion and
bring extra decorations to the room. However, centerpieces are often not too large, to
avoid difficulty with visibility around the table and to allow for the easier serving of
dishes. Other centerpieces are often made from herbs, candles, fruits, or candies. This
is a major part of the decoration for a wedding reception, with flowers being the most
popular form of centerpieces. Weddings, baby showers, engagement parties,
anniversary parties and birthdays often have some form of centerpiece.
In some countries they have a very elaborate centerpieces, which can span the entire
length of the table.
Here are some basic flower arrangement designs giving you interest in
creating your own. You can make a lovely but simple and inexpensive table
arrangement that will work for any dinner party.

Basic Floral Arrangement Designs:

1. Triangular Designs
three distinct sides and corners, angles or tips
one-sided designs‖ (normally viewed only from one side)
can be symmetrical or asymmetrical
equilateral, isosceles

Triangular Design Construction:

Add three flowers or stems of foliage to create the framework (usually toward
the back and angled forward since these are typically one-sided arrangements)

41
 2. Cone Designs
Typical of Byzantine style
3-D vertical isosceles triangle
Floral foam wrapped with chicken wire or cut into a cone shape to
be used.

Cone Design Construction:

1. secure foam and chicken wire
2. add thin moss with green pins
3. add fruit, veggies, berries, pine cones if desired with green
pins, wire or wood picks
4. insert short stemmed flowers

42
3. Circular Designs
can be one-sided (oval, fan) or viewed from all sides (round,
oval)
can be symmetrical or asymmetrical
Round
oval
fan-shaped

43
Line Styles
Crescent
Hogarth Curve

Creating Line Style Arrangements:

You should select curving stems to form the shape.

1. Vertical Design Styles

used when strong vertical line needs to be emphasized

usually put in vertical containers
height emphasizes

Creating Vertical Designs

- Bud vases
- Stylized vertical designs
1. Select appropriate container
2. Establish height of arrangement
3. And primary flowers
4. Add a component that extends downward
5. Keep line as you finish
6. Add mass foliage for focal point

44
 2. Horizontal Designs
Strong horizontal line
Provides a peaceful, restful feeling
Usually combined with the triangular shape

Creating Horizontal Designs

1. Select low container
2. Establish framework
3. Establish narrow width
4. Establish height
5. Add flowers to fill in

How to Set – up table

For an attractive and well-set table, everything should be

spotlessly clean and placed so that the table as a whole appears
well balanced.

Below are some of the checklists for a well set-up table:

1. The silver, china, and glassware should be placed in straight

lines both lengthwise and across the table. All pieces should be
placed parallel with even spacing between them.

4. The linen-table cloth or placements and napkins should be free

from wrinkles and should match or harmonized each other.

45
 5. The centerpiece may be placed at the center, to the side, or at
one end of the table, but its position should be considered in
arranging a well-balanced table. The centerpiece should be low
enough that each person sees each other across the table.

6. The chairs should be placed so that the center of the chair is in

line with the center of the plate.

Here are some of the reminders in setting the dinnerware in the table.

 Plates
Large plates, such as the dinner plate and luncheon plate, are laid about 1 inch
in from the edge of the table.
Small plates, such as the salad plate, fish plate, and dessert plate, are laid in the
center of the cover, about 2 inches from the edge of the table.

 Cups and saucers

Cups and saucers are placed approximately 1 inch beyond the outermost piece
of flatware.

 Bowls
Soup bowl and soup cup handle are aligned parallel with the edge of the table.

47
  Bread-and- Butter Plates
Elbow room requires a minimum of 15 inches between place settings, or
approximately 24 inches from the center of one place setting to the middle of the
next.

Seven Basic Rules in Placing Flatware’s

1. Flatware is laid on the table in the order of use. A placement that starts
on the outside of the place setting and moves inward toward the plate. Flatware
is never laid on the table according to size.

2. Because the majority of people are right-handed, the knife and spoon
are laid on the right side of the place setting and the fork on the left. The left-
handed diner reverses the placement.

3. With an uneven number of people are seated, the odd numbered place
settings are laid opposite the middle of the even-numbered place settings.

4. The lower edges of the utensils are aligned with the bottom rim of
the plate, about 1 inch up from the edge of the table.

5. To avoid hiding a utensil under the rim of a plate or bowl, lay it

approximately 1 inch away from the side.

6. To eliminate fingerprints on the handle, hold flatware by the "waist,"

the area between the handle and the eating end of the utensil.

7. Fork tines may be placed downward, continental style, or upward,

American style. In the continental placement of flatware, the fork is laid
on the table in the way it is held, tines downward. In the American
style although the fork is used tines downward to cut food, it is held
tines upward to eat, and the fork is laid on the table tines upward.

Standard table set -up procedures:

Breakfast Set – up

1. Place the dinner fork on the left, dinner knife on the right, and
with blade facing left
2. Position folded napkin on top of the placemat or the show
plate (which is used)
 3. Place water goblet on top of the dinner knife, at a distance of
½ inch. Glasses and beverage items are to be set up on the
right side so guests can conveniently reach for these.

4. Place condiment at the center, beside the flower vase.

5. Place bread plate on the left side of the fork when a square
or rectangular table is used; or on top of the fork if a round
table is used.

6. Set up the cup and saucer on the right side of the cover,
with the handle in a 5 o‘clock position.

Lunch / Dinner Set – up (Semi- formal)

Same set-up in as in breakfast except the following modifications:

 Cup, saucer, sugar, and creamer are set- up before the coffee/tea is
served (if a coffee/tea is ordered)

 Under liner/ show plate is set- up on the center of the cover.

 Table appointment is placed as food is being served.

 For appetizer- an appetizer knife / fork or cocktail fork is set on

the right side of the outermost part of the cover.

 For soup- a soup spoon is placed on the right side, next to the
appetizer knife or cocktail fork.

 For side salad- an additional salad fork is needed.

 For dessert- a teaspoon or fruit fork (whichever is appropriate)

is placed on the top of the cover.

 If wine is served, wineglass for white wine is placed at the center

above the dinner knife and beside the goblet; and wine glass for
red wine is placed above the wineglass for white wine.

48
 Review of Learning Outcome 2

I. MULTIPLE CHOICE:
Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on your test notebook.

1. What is the basic set-up performed before the guest arrive designed for a
main course only?
A. basic set-up (ala carte)
B. menu cover
C. table centerpiece
D. table appointments

2. What is the term for a set menu which features pre-arranged items at fixed price
meal based on the types of service use?
A. basic set-up (ala carte)
B. menu cover
C. table centerpiece
D.table appointments

3. Which of the following is considered as a central object with a decorative

purpose intended for table decoration?
A. basic set-up (ala carte)
B. menu cover
C. table centerpiece
D. table appointments

4. Which of the following are the materials used in setting individual covers on
a table?
A. basic set-up (ala carte
B. menu cover
C. table centerpiece
D. table appointments

5. What kind of cloth used under the table cloth which deadens noise of dishes
prevents tablecloth from sliding?
A.silence cloth

49
 B. table cloth
C. table runner
D. center piece

6. What kind of cloth used over the table and improves the overall look of
the table?
A.silence cloth
B. table cloth
C. table runner
D. center piece

7. What is the term for small pieces of materials placed on top of tablecloths which
lessen changing of large tablecloth more frequently?
A. silence cloth
B. table cloth
C. table runner
D. center piece

8. Which of the following linens with long, narrow strips of cloth used on bare
tables without under liners and can be used even without tablecloths?
A. silence cloth
B. table cloth
C. table runner
D. center piece

9. What is placed underneath individual plates and dishes to catch crumbs and
protects the tablecloth?
A. table runner
B. center piece
C. place mat
D.napkin

10. What is the term for a small piece of table linen that is used to wipe the mouth and
to cover the lap in order to protect clothing the guest?
A. table runner
B. center piece
C. place mat
D. napkin

50
II.IDENTIFICATION
Directions: Read each sentence carefully. Supply the word/ words being described by
writing your answers on your test notebook.
1. A knife with either straight or serrated blade and a broad or
rounded tip used for luncheons and dinners.

2. A knife with serrated blade and a pointed tip used for steaks.

3. A small, broad spatula used as an individual butter server.

4. A four-pronged fork used for regular meals.

5.A four-pronged fork, shorter and broader than the dinner fork, used
for salads and desserts.
6. A 30 cm. plate usually made of metal, wood or porcelain and serves as an
underliner.
7. It is used to serve mixed drinks, especially Tom Collins cocktails. It is cylindrical in
shape and narrower than a highball glass.
8. It is used for a cocktail juices of mixed fruit juices, liqueurs, and various rums, so
named for its perceived effects upon the drinker.
9. It is also called a martini glass, a stemmed glass which has a cone-shaped
bowl placed upon a stem above a flat base.
10. It is characterized having a stem and base. Used for serving water in formal
dinners.

III. ENUMERATION

Kinds of Linens Dinnerware Flatware Beverageware Napkin Folding

Designs
1. 1. 1. 1. 1.
2. 2. 2. 2. 2.
3. 3. 3. 3. 3.
4. 4. 4. 4. 4.
5. 5. 5. 5. 5.

51
 ENHANceMent ACtIvIty

I. SCRAPBOOK
Directions: Make your own scrapbook showing at least Five pictures of the following:
Kinds of Linens, Napkin Folding designs, Dinner ware, Beverage ware, Flat ware, and
Table Centerpiece. Write a brief description of the different pictures you collected. You
are given at least two weeks to prepare and collect it. Share your ideas about the
importance of this in relation to your course.

To assess students ‘learning on table appointments the following hands on activities

are given to each group. They should be able to perform it properly following the
Scoring rubrics provided by the teacher.

Activity No. 1. Familiarization with different Table appointment through parade of

tools

Activity No. 2. Designs of Napkin folding:

A. pyramid napkin folding

B. candle napkin folding
C. birds of paradise napkin folding
D. fan napkin folding

Activity No. 3. Design a creative Centerpiece

52
Rubrics for Napkin Folding/Centerpiece
Criteria 5 3 1 Score
Appropriate and Appropriate and Inappropriate
correct used correct used of and incorrect
1. Use of Tools
of tools all the tools most of the used of tools
time time all the time

Used the Used the Failed to use the

correct correct correct method.
2.Procedure method. method. Procedures not
Procedures Procedures followed.
correctly partly
followed. followed.
Finished the Finished the Finished the
work ahead of work on time. work more than
3. Speed time. the allotted
time.
All details were Some All details were
correctly and details were presented
4. Design accurately inaccurately and incorrectly and
presented inaccurately inaccurately.
(attractive) presented (not attractive)
(less attractive)

53
POST-TEST III

I. IDENTIFICATION:
Directions: Identify each utensil as indicated by each number. Write your
answers on a piece of paper.

II. MULTIPLE CHOICE:

Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer on your test notebook.
1.What is the basic set-up performed before the guest arrive designed for a main
course only?
A.basic set-up (ala carte)
B. menu cover
C. table centrepiece
D. table appointments

2.What is the term for a set menu which features pre-arranged items at fixed
price meal based on the types of service use?
A.basic set-up (ala carte

54
 B.menu cover
C.table centrepiece
D.table appointments

3. Which of the following is considered as a central object with a decorative purpose

intended for table decoration?
A.basic set-up (ala carte
B.menu cover
C.table centrepiece
D.table appointments

4. What is the term for materials used in setting individual covers on a table?
A.basic set-up (ala carte)
B.menu cover
C.table centrepiece
D.table appointments

5.What kind of cloth used under the table cloth which deadens noise of dishes
prevents tablecloth from sliding?
A.silence cloth
B. table cloth
C. table runner
D. center piece

6.What kind of cloth used over the table and improves the overall look of
the table?
A.silence cloth
B. table cloth
C. table runner
D. center piece

7.What is the term for small pieces of materials placed on top of

tableclothswhich lessens changing of large tablecloth more frequently?
A. silence cloth
B. table cloth
C. table runner
D. center piece

8.Which of the following linens with long, narrow strips of cloth used on bare
tables without under liners and can be used even without tablecloths?

55
 A. silence cloth
B. table cloth
C. table runner
D. center piece

9.What is placed underneath individual plates and dishes to catch crumbs and
protects the tablecloth?
A. table runner
B. center piece
C. place mat
D. napkin

10. What is the term for a small piece of table linen that is used to wipe the
mouth and to cover the lap in order to protect clothing of the guest?
A. table runner
B. center piece
C. place mat
D. napkin

III. FILL IN THE BLANK:

Directions: Supply the correct word that will best describe each statement. Write your
answer on a sheet of paper.
1. is the process of arranging the table in order.
2. is usually placed to the left of the fork(s).
3. is a plate placed to the left of the cover near the fork tip.
4. are laid down in the order of use from the outside toward the plate.
5. is placed with the tines facing up at the left of the plate.
6. is placed at the tip of the knife.
7. should be placed with the bowls facing up at the right of the knife.
8. consists of the table cloths, placemats and other table covers
and napkins used on the dining table, regardless of fiber
content.
9. . is laid with the table edge of not more than ½‖ from it.
10. is a four-pronged fork used for regular meals
 References

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Belmonte, L.R. et Al. (year). Philippine fiesta recipes. Place: Publisher.

Bennion, M., & Sheule, B. (2004). Introductory to foods (12th Ed.). Place of
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Bobby George, Food and Beverage Service, Jaico Publishing House, pp. 19, 82 - 86

Chavez, Libia et al, Basic Foods for Filipinos, 4th edition, Merriam & Webster
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Cruz, Clarinda Rosario, T.H.E. in the 21st Century (1st edition 2003), Rex Printing Co.,
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Diaz Edec and Soriano Nora; Home Technology, Phoenix Publishing House Inc., 2003, pp.
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Ditan, J. L., Fundamentals of Food and Beverage Service Operation, (2007), Quad
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Fulgencio Maria Gracia A and Paragas Alma, Technology and Livelihood Education IV,
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Gatchalian, Corazon F., Food Service Management

Lewis, Dora S. et. al, Family Meals and Hospitality, pp. 96-105.

Payne Palacio, June and Theis Monica; Introduction to Food Service, 11th Edition,
2009, Pearson Education, Inc., pp. 198 – 199, pp. 260 – 261, 646

Samson, Janil Jose F. and Borja Mitchell; Food Production Management, Mind
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Tabbada, Epifania V. et al, Technology and Home Economics I, Phoenix Publishing,

1997, pp. 80 - 81

The American Culinary Federation, Culinary Essentials, 1 st edition, 2006, Pearson

education Inc. pp.279- 339, 695- 707
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Villanueva, Benita V. Restaurant and Cafeteria – Management Service, Mind

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56