Table Laying And Setting

Visão Geral

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 Aula

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.

Avaliação da Lição

Parabéns por concluir a lição em Table Laying And Setting. Agora que você explorou o conceitos e ideias-chave, é hora de colocar seu conhecimento à prova. Esta seção oferece uma variedade de práticas perguntas destinadas a reforçar sua compreensão e ajudá-lo a avaliar sua compreensão do material.

Irá encontrar uma mistura de tipos de perguntas, incluindo perguntas de escolha múltipla, perguntas de resposta curta e perguntas de redação. Cada pergunta é cuidadosamente elaborada para avaliar diferentes aspetos do seu conhecimento e competências de pensamento crítico.

Use esta secção de avaliação como uma oportunidade para reforçar a tua compreensão do tema e identificar quaisquer áreas onde possas precisar de estudo adicional. Não te deixes desencorajar pelos desafios que encontrares; em vez disso, vê-os como oportunidades de crescimento e melhoria.

  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

Livros Recomendados

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Legenda: Fourteenth edition
Editora: Hodder Education
Ano: 2021
ISBN: 978-1-3983-3295-9
Descrição: 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
Legenda: Tenth edition
Editora: Hodder Education
Ano: 2020
ISBN: 978-1-3983-0015-6
Descrição: 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
Legenda: Eleventh edition
Editora: Hodder & Stoughton
Ano: 2004
ISBN: 978-0-340-81147-4
Descrição: 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.

Perguntas Anteriores

Pergunta-se como são as perguntas anteriores sobre este tópico? Aqui estão várias perguntas sobre Table Laying And Setting de anos passados.

WAEC SSCE - Catering Craft Practice - 2022

Pergunta 1 Relatório

(a) List three methods of table service.

(b) List three holloware used in table setting.

(c) Explain the term garnish.

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