Table Laying And Setting

Resumen

Walk into a good hotel restaurant in Lagos and glance at a table before the guests sit down. Every fork, knife, spoon and glass is already in its exact place, spaced evenly, blades turned the same way. None of that is accident. It is a trained skill called laying the cover, and a waiter who gets it wrong tells every diner, before a single dish arrives, that the kitchen behind is careless too.

This lesson teaches you what a cover is, how the a la carte cover differs from the table d'hote cover, the order in which a table is laid, and the simple rules that decide where each item goes. By the end you will be able to lay a correct cover for any menu you are given, which is exactly what the practical examiner will ask you to do.

Objetivos

  1. Define a cover in food service
  2. Distinguish between an a la carte cover and a table d'hote cover
  3. Describe the correct procedure for laying a table
  4. Explain the rules that guide the placing of cutlery, crockery and glassware
  5. Lay a cover correctly for a given menu

Nota de la lección

A new steward is sent to lay the tables for a wedding reception at a hall in Enugu. He drops the cutlery down roughly, forks and knives on whichever side his hand reaches, glasses wherever there is room. The banquet supervisor takes one look and makes him start again, because a badly laid table is the first thing a guest sees and the last thing a caterer can afford to get wrong. Laying a cover correctly is not fussiness. It is a language of service that says the meal has been thought about, and it is a marked practical skill in every Catering Craft Practice examination.

Evaluación de la lección

Felicitaciones por completar la lección del Table Laying And Setting. Ahora que has explorado el conceptos e ideas clave, es hora de poner a prueba tus conocimientos. Esta sección ofrece una variedad de prácticas Preguntas diseñadas para reforzar su comprensión y ayudarle a evaluar su comprensión del material.

Te encontrarás con una variedad de tipos de preguntas, incluyendo preguntas de opción múltiple, preguntas de respuesta corta y preguntas de ensayo. Cada pregunta está cuidadosamente diseñada para evaluar diferentes aspectos de tu conocimiento y habilidades de pensamiento crítico.

Utiliza esta sección de evaluación como una oportunidad para reforzar tu comprensión del tema e identificar cualquier área en la que puedas necesitar un estudio adicional. No te desanimes por los desafíos que encuentres; en su lugar, míralos como oportunidades para el crecimiento y la mejora.

  1. In food service, the term 'cover' means: A. The lid placed over a serving dish B. The complete place setting and space allotted to one guest C. The table cloth spread over the table D. The menu card handed to a guest Answer: B
  2. When laying a cover, forks are placed: A. To the right of the plate B. Above the plate C. To the left of the plate D. On the side plate Answer: C
  3. The knife in a cover is laid with its blade: A. Turned toward the plate B. Turned away from the plate C. Pointing toward the guest D. Lying flat on the side plate Answer: A
  4. Which order correctly describes laying a table? A. Cutlery, cloth, crockery, glassware, napkin B. Cloth, crockery, cutlery, glassware, napkin and accompaniments C. Napkin, glassware, cutlery, crockery, cloth D. Crockery, cloth, glassware, napkin, cutlery Answer: B
  5. A cover for a fixed set menu, laid in full before the guests arrive, is a: A. A la carte cover B. Buffet cover C. Table d'hote cover D. Snack cover Answer: C

Libros Recomendados

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Subtítulo: Fourteenth edition
Editorial: Hodder Education
Año: 2021
ISBN: 978-1-3983-3295-9
Descripción: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Subtítulo: Tenth edition
Editorial: Hodder Education
Año: 2020
ISBN: 978-1-3983-0015-6
Descripción: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Subtítulo: Eleventh edition
Editorial: Hodder & Stoughton
Año: 2004
ISBN: 978-0-340-81147-4
Descripción: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Preguntas Anteriores

¿Te preguntas cómo son las preguntas anteriores sobre este tema? Aquí tienes una serie de preguntas sobre Table Laying And Setting de años anteriores.

WAEC SSCE - Catering Craft Practice - 2022

Pregunta 1 Informe

(a) List three methods of table service.

(b) List three holloware used in table setting.

(c) Explain the term garnish.

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