(a) The diagrams above illustrate different types of napkin folds. Study them and name the napkin folds labelled I - IV (b) State the two items required for...

(a) Naming the napkin folds I - IV

Reading the four folds shown in the diagram by their shapes:

• I - Water Lily (Lotus) fold. The napkin opens out into a cup with several sharp pointed petals radiating from the centre, like an open lily. It is a display fold used as a centre-piece or to hold a bread roll.
• II - Fan fold. The napkin is concertina (accordion) pleated so that it opens out into an upright, evenly ribbed semicircular fan.
• III - Bird of Paradise fold. A fanned, wing-like base lies open on the table while several pointed, leaf-like plumes rise and spread from the centre, giving the plumed-bird appearance.
• IV - Candle fold. The napkin is rolled tightly into a tall upright cylinder with a diagonal spiral overlap, tapering to a point at the top like a lit candle.

(b) Two items required for polishing glassware

Glasses are polished by holding them in the steam that rises from very hot water and then rubbing them to remove smears and water marks. The two items required are:

1. A bowl (or urn) of hot/boiling water, to produce steam over which the glass is held.
2. A clean, dry, lint-free glass cloth (linen tea towel or chamois leather) for wiping and buffing the glass.

(c)(i) Four equipment used in gueridon service

Gueridon service is the finishing, carving, cooking and serving of food from a mobile trolley at the guest's table. Four items of equipment used are:

1. Gueridon trolley (the mobile service table).
2. Rechaud / spirit (flare) lamp - the heating burner or hotplate.
3. Service spoon and fork (service gear/joint).
4. Carving board and carving knife.

(c)(ii) One use each of any two of the above

• Rechaud / spirit (flare) lamp: it supplies the heat used to cook, flambe or keep the dish hot on the trolley in front of the guest.
• Service spoon and fork: held together in one hand, they are used to lift and transfer portions of food neatly from the serving dish onto the guest's plate.