(a) List three methods of table service. (b) List three holloware used in table setting. (c) Explain the term garnish.

(a) Three methods of table service are: 1. American service: In this method, the prepared food is placed on a platter or in a bowl, which is then served to the guests by the server from the left side. 2. English service: Also known as 'family style' service, in this method, the food is brought to the table on platters or bowls and guests help themselves. 3. French service: This is the most formal and elegant method of service, where food is cooked and prepared in front of the guests and served individually. (b) Three holloware used in table setting are: 1. Sugar bowl: A small bowl with a lid used for serving sugar with tea or coffee. 2. Creamer: A small pitcher used for serving cream with tea or coffee. 3. Gravy boat: A small boat-shaped vessel used for serving gravy with meat or vegetables. (c) Garnish refers to the decorative elements added to a dish to enhance its visual appeal. Garnishes can be edible or inedible, and can include items such as herbs, fruits, vegetables, sauces, or other decorative elements. The purpose of garnishing is to make the dish look more appetizing and visually appealing. Garnishing is a common practice in the culinary arts, especially in fine dining, where presentation is just as important as taste.