Catering Craft Practice WAEC

Table Laying And Setting

Aperçu

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.

Objectifs

  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

Carte mentale

Ce theme est schematise pour montrer comment les idees se relient.

Cartes memoire

Entrainement rapide sur les faits evalues dans ce theme.

Note de cours

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.

Évaluation de la leçon

Félicitations, vous avez terminé la leçon sur Table Laying And Setting. Maintenant que vous avez exploré le concepts et idées clés, il est temps de mettre vos connaissances à lépreuve. Cette section propose une variété de pratiques des questions conçues pour renforcer votre compréhension et vous aider à évaluer votre compréhension de la matière.

Vous rencontrerez un mélange de types de questions, y compris des questions à choix multiple, des questions à réponse courte et des questions de rédaction. Chaque question est soigneusement conçue pour évaluer différents aspects de vos connaissances et de vos compétences en pensée critique.

Utilisez cette section d'évaluation comme une occasion de renforcer votre compréhension du sujet et d'identifier les domaines où vous pourriez avoir besoin d'étudier davantage. Ne soyez pas découragé par les défis que vous rencontrez ; considérez-les plutôt comme des opportunités de croissance et d'amélioration.

  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

Livres recommandés

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Sous-titre: Fourteenth edition
Éditeur: Hodder Education
Année: 2021
ISBN: 978-1-3983-3295-9
Description: 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
Sous-titre: Tenth edition
Éditeur: Hodder Education
Année: 2020
ISBN: 978-1-3983-0015-6
Description: 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
Sous-titre: Eleventh edition
Éditeur: Hodder & Stoughton
Année: 2004
ISBN: 978-0-340-81147-4
Description: 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.

Questions de révision

Vous vous demandez à quoi ressemblent les questions passées sur ce sujet ? Voici plusieurs questions sur Table Laying And Setting des années précédentes.

WAEC SSCE - Catering Craft Practice - 2022

Question 1 Rapport

(a) List three methods of table service.

(b) List three holloware used in table setting.

(c) Explain the term garnish.

Détails de la réponse
(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.
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