Catering Craft Practice WAEC

Table Laying And Setting

Bayani Gaba-gaba

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.

Manufura

  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

Taswirar tunani

An zana wannan batu don ka ga yadda ra'ayoyi ke hadewa.

Katunan tunawa

Gwaji mai sauri kan abin da ake jarraba a wannan batu.

Takardar Darasi

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.

Nazarin Darasi

Barka da kammala darasi akan Table Laying And Setting. Yanzu da kuka bincika mahimman raayoyi da raayoyi, lokaci yayi da zaku gwada ilimin ku. Wannan sashe yana ba da ayyuka iri-iri Tambayoyin da aka tsara don ƙarfafa fahimtar ku da kuma taimaka muku auna fahimtar ku game da kayan.

Za ka gamu da haɗe-haɗen nau'ikan tambayoyi, ciki har da tambayoyin zaɓi da yawa, tambayoyin gajeren amsa, da tambayoyin rubutu. Kowace tambaya an ƙirƙira ta da kyau don auna fannoni daban-daban na iliminka da ƙwarewar tunani mai zurfi.

Yi wannan ɓangaren na kimantawa a matsayin wata dama don ƙarfafa fahimtarka kan batun kuma don gano duk wani yanki da kake buƙatar ƙarin karatu. Kada ka yanke ƙauna da duk wani ƙalubale da ka fuskanta; maimakon haka, ka kallesu a matsayin damar haɓaka da ingantawa.

  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

Littattafan da ake ba da shawarar karantawa

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Sunaƙa: Fourteenth edition
Mai wallafa: Hodder Education
Shekara: 2021
ISBN: 978-1-3983-3295-9
Bayanan bayanin.: 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
Sunaƙa: Tenth edition
Mai wallafa: Hodder Education
Shekara: 2020
ISBN: 978-1-3983-0015-6
Bayanan bayanin.: 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
Sunaƙa: Eleventh edition
Mai wallafa: Hodder & Stoughton
Shekara: 2004
ISBN: 978-0-340-81147-4
Bayanan bayanin.: 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.

Tambayoyin Sake Nazari

Kana ka na mamaki yadda tambayoyin baya na wannan batu suke? Ga wasu tambayoyi da suka shafi Table Laying And Setting daga shekarun baya.

WAEC SSCE - Catering Craft Practice - 2022

Tambaya 1 Rahoto

(a) List three methods of table service.

(b) List three holloware used in table setting.

(c) Explain the term garnish.

Bayanin Amsa
(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.
Duba Amsa