Technical Vocational

Education
Quarter 1-Module 2
Food andQuarter 1 Services
Beverage
Maintain Hand Tools, Drawing Instruments,
Equipment and Paraphernalia
TLE_ICTTD7/8MT-0b-1

English – Grade 7
Technical and Vocational Education
FOOD and BEVERAGE SERVICES
Alternative Delivery Mode
Quarter 1 – Module 2: Provide Link between Kitchen and Service Areas
First Edition, 2020

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The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary : Leonor M. Briones
Undersecretary : Diosdado M. San Antonio

Development Team of the Module

Author : Rowena V. Medida

Language Reviewer: Rechman V. Avila
Content Editor : Maricel A. Sayson
Illustrator : Charmaine Fay C. Carlos
Layout Artist : Rommel M. Medida

Management Team:

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor - LRMDS

Joel I. Vasallo, PhD

EPS – Technology and Livelihood Education

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Glenda S. Constantino
Project Development Officer II

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 Technical and
Vocational Education
Quarter 1-Module 2

Food and Beverage Services

 Introductory Message

For the Facilitator:

Welcome to the Technology and Vocational Education Project CAP-LRE

Alternative Delivery Mode (ADM) Module on Food and Beverage Services
Quarter 1-Module 2

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic constraints
in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body
of the module:

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners’ progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and the learners as they do the tasks included in the module.

For the Learner:

Welcome to the Technology and Vocational Education Project CAP-LRE

Alternative Delivery Mode (ADM) Module on Food and Beverage Services
Quarter 1-Module 2.

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.
This module has the following parts and corresponding icons:
This will give you an idea of the skills
or competencies you are expected
to learn in the module.
This part includes an activity that
aims to check what you already
know about the lesson to take. If you
get all the answers correctly (100%),
1 you may decide to skip this module.
This is a brief drill or review to help you
link the current lesson with the
previous one.
In this portion, the new lesson will be
introduced to you in various ways; a
story, a song, a poem, a problem
opener, an activity
or a situation.
This section provides a brief discussion
of the lesson. This aims to help you
discover and understand new
concepts and skills.
This comprises activities for
independent practice to solidify your
understanding and skills of the topic.
You may check the answers to the
exercises using the Answer Key at the
end of the module.
This includes questions or blank
sentence/paragraph to be filled in to
process what you learned from the
lesson.
This section provides an activity
which will help you transfer your new
knowledge or skill into real life
situations or concerns.
This is a task which aims to evaluate
your level of mastery in achieving the
learning competency.
In this portion, another activity will be
given to you to enrich your
knowledge or skill of the lesson
learned.
This contains answers to all activities
in the module.
\

At the end of this module, you will also find:

References- This is a list of all sources used in developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
 Table of Contents

COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
TABLE OF CONTENTS
Lesson 1- Mis-en-Place
What I need to know 1
What I know 1
What’s In 2
What’s New 3
What is it? 3
What’s more 5
What I have learned 6
What I can Do 6
Assessment 7
Additional Activities 8
Lesson 2- Table Layout and Set-Up
What I need to know 8
What I know 9
What’s In 10
What’s New 10
What is it? 11
What’s more 16
What I have learned 16
What I can Do 16
Assessment 17
Additional Activities 18
Lesson 3- Napkin Folding
What I need to know 18
What I know 19
What’s In 20
What’s New 20
What is it? 21
What’s more 26
What I have learned 26
What I can Do 27
Assessment 27
Additional Activities 28
Answer Key 29
References 30
Lesson 1- Mis-en-Place

What I Need to Know

Nowadays, safety and cleanliness are the key factors that we need to practice to
successfully face the new normal. Keeping ourselves clean will help us from getting harmful
viruses. In this lesson, you will be able to learn about the preparations that have to be done
in a restaurant to ensure that not only food is served clean but also its surroundings.

At the end of the lesson, you are expected to:

⚫ define Mis-en-Place;
⚫ explain ways on how to keep utensils and restaurant area clean; and
⚫ Apply the concept of Mis-en-Place in your daily life.

What I Know

Pre-Test: Multiple Choice

Direction: Choose the letter of the best answer. Write the chosen letter in a separate sheet
of paper.

1. The process of removing dirt using potable water and detergent.

A. cleaning B. disinfecting C. sanitizing D. scrubbing

2. It is considered to be the most powerful type of cleaning agent.

A. abrasives B. acids C. degreasers D. detergents

3. If the clean object will be immersed in a sanitizing solution, which form of sanitation will take
place?
A. chemical sanitation C. liquid sanitation
B. heat sanitation D. radiation

4. These are substances or chemicals which has the effectiveness that depends on rubbing
or scrubbing action to clean dirt from hard surfaces.
A. abrasives B. acids C. degreasers D. detergents

5. Which of the following reduces the growth of germs on surfaces or objects to a safe level?
A. cleaning B. disinfecting C. sanitizing D. scrubbing

6. Domex, Lysol, Chlorox and Zonrox are good examples of this kind of cleaning agent.
A. abrasives B. acids C. degreasers D. detergents

1
7. Which chemical is NOT used for sanitation?
A. chlorine B. iodine C. mercury D. quats

8. This process is meant to kill infected areas and remove microscopic organisms on surfaces.
A. cleaning B. disinfecting C. sanitizing D. scrubbing

9. Which of the following method is NOT performed during chemical sanitation?

A. drying B. immersing C. spraying D. swabbing

10. This is the process of exposing surface to high temperature to kill harmful organism.
A. chemical sanitation C. liquid sanitation
B. heat sanitation D. radiation

11. Tide powder, Ariel, Pride and Champion are well known brands of which kind of cleaning
agent?
A. abrasives B. acids C. degreasers D. detergents

12. Lina’s mom cooked nilagang baka for dinner. After eating, she was tasked to wash the
soiled dishes. Which cleaning agent will she use?
A. abrasives B. acids C. degreasers D. detergents

13. Which among the choices is the most common type of cleaning agent?
A. abrasives B. acids C. degreasers D. detergents

14. Mis-en-Place is putting everything in place. Which action is not included during this
preparation?
A. checking correct temperature of air conditioning unit
B. cleaning of windows and doors
C. wiping of utensils and side stations
D. scrubbing of floors

15. Which is the most suitable cleaning agent to use when cleaning toilet bowls?
A. abrasives B. acids C. degreasers D. detergents

What’s In

In the previous lesson, you have learned about the different table wares that are used
in setting a table as well as how to maintain them. Let us find out if you still remember them
by writing down on your answer sheets the table wares that you can see in the word hunt.

2
 G E Y X A C B E P I T C H E R R I C
L L A B H G I H W E E S L S A N E A
O S A C A K L O B B K O K C G D A W
M C B S N X Z Q W E C R T A B L E Y
J O R D S S A X V B U N M R L W Y J
Q L A Z R E T U O A B E R G E Y I P
S L O R C D S V B M E N I O F P U R
A I B E Y U I P O Q C K R T I M V E
I N K U R R E B O U I L L O N C U P
M S P O O N F D E T K U L E K N E S

What ‘s New

DO YOU KNOW THEM?

Direction: Identify the following pictures and tell their uses.

1._____________________________________ 3._____________________________________

2. ____________________________________ 4._____________________________________

What is It

Mis- En-Place
Is a French term which literally means “putting in place’. It is a term commonly used
for putting things in proper place with proper anticipation and planning. It involves the cleaning
and polishing of all the items and stacking them neatly in the correct places.
It includes the following:
3
1. Restaurant cleaning- scrubbing floors, cleaning windows and walls, sweeping,mopping
and dusting.
2. Tables and chairs- these must be clean and dusted regularly. Special care of the nooks
and legs should be taken. If they are wobbling then proper packing and repair work should
be carried out in time to avoid embarrassment.
3. Side stations- involves wiping, polishing and stacking of all the required items in sufficient
quantities in order to help the station waiter to relay his covers efficiently.
4. Flowers- flower arrangements are an important factor in creating pleasant layout. Flower
buds should be used and changed occasionally. Fresh waters should be replenished.
5. Linen- should be changed as and when required. It is a waiter’s duty to collect, classify and
count all the soiled table napkins, table cloths, slip cloths and wiping cloths. Soiled linen is
usually bundled into tens for easy counting.
6. Condiments- cruet sets, bowls, bottles and other condiment sets should be cleaned and
refilled from time to time. The mouths of the bottled sauce and other liquid items should be
cleaned at regular intervals.
7. Silverware- should be polished every week for good shine and durability.

Cleaning is the process of removing dirt using potable water,detergent and cleaning
implement such as scrubbing pads and brush. It is is a two-way process and occurs when a
cleaning agent like detergent is put in contact with a soiled surface.

Sanitizing reduces the growth of germs on surfaces or objects to a safe level. It is

important and necessary when surfaces come contact with food.

Disinfecting is meant to kill infected areas and remove microscopic organisms on

surfaces.

Types of Cleaning Agents

1. Detergents-most common type of cleaning agent and are used in home and commercial
kitchens. They work by breaking up dirt or soil, making it easy to wash it away. They are
usually synthetic detergents made from petroleum products and may be in the form of powder,
liquid, gel or cystals.( ex. : Tide powder, Ariel, Pride, Champion)
2. Degreasers- are used to remove grease from surface such as oven tops, counters and grill
( ex.: Joy dishwashing liquid)
3. Abrasives- are substance or chemicals that depend on rubbing or scrubbing action to clean
dirt from hard surfaces. ( ex.: Domex, Lysol, Clorox, Zonrox)
4. Acids- are the most powerful type of cleaning agent and should be used with care. If they
are not diluted correctly, acid cleaners are poisonous and corrosive. ( ex. :Muriatic Acid)

Principles of Sanitizing

The process of sanitizing is done after cleaning. All food contact surfaces must be
sanitized in order to lower the presence of harmful microorganisms to safe levels. These
contact surfaces are dinnerware, flatware, beverage ware, equipment and work surfaces in
the kitchen.
Heat sanitizing- This is exposing the surfaces to a high heat long enough to kill harmful
microorganisms. It can be done manually or by a high-temperature machine. The minimum
4
temperature range necessary to kill most harmful microorganisms is usually 162 degree
Farenheit to 165 degree Farenheit.

Chemical Sanitizing- This is sanitizing through the use of chemicals. Over heat sanitizing,
chemical sanitizing saves energy. This method is achieved in two ways. The first is through
immersing. A clean object is immersed in a sanitizing solution of the right concentration and
for a specified length of time, usually one minute. The second method is by rinsing, swabbing
or spraying the object with sanitizing solution. The rinsing or spraying can be done manually
or mechanically using a machine. The three types of chemicals commonly used in food service
operations are chlorine, iodine, and quaternary ammonium compounds.

Sanitation Measures During Mis-en-place and Set Up

1. Only clean and sanitized glasses, cutleries, chinaware and other service equipment shall
be set-up and to be used for service.
2. Equipment should not be exposed to contamination. Keep them in close drawers or
cabinets.
3. All service equipment must be air dried to protect them from watermarks.
4. All glassware, chinaware and cutleries should be completely dry before placing in the
service station.
5. When setting cutleries, carry them to the table in a tray or plate underlined with tablecloth
to avoid direct hand contact.
6. Never place cutleries directly on tables or counters. Use tablecloth to cover the table.
7. Have bowls underlined with appropriate plate and never to be set-up or serve with finger
touching them.
8. Never set-up or return to the station any cutlery that has fallen on the floor.
9. Always wash wares within 30 minutes after use.
10.Handle glasses and dinnerware properly, not touching the sensitive surfaces used for
eating.

What’s More

Direction: Look at the pictures below. Tell the necessary mis-en-place that you have learned
that must be applied for each one of them.

1.

5
 2.

3.

4.

5.

What I Have Learned

Reflections!!!
Direction: Complete the following sentences below.

1. Mis-en-Place is important in our daily life because…

2. Cleaning is a must in order to…

3. Sanitizing should be performed even in our house so that…

4. The sanitation measure that I remembered most is…

5. Cleaning agents are useful because…

What I Can Do

Let us Apply!
After learning the different mis-en-place procedure, let us do it in our own home.
Choose a cleaning agent ( except acids) that you have at home and clean your sink and
6
floors. Follow the guide instruction provided at the back of the pack or wrapper for the
administration. You could ask your parents or guardian to assist you while doing the activity.
Take a picture of the sink before and after cleaning it. Happy Cleaning!

Assessment

Direction: Choose the letter of the best answer. Write the chosen letter in a separate sheet
of paper.

1. Which of the following reduces the growth of germs on surfaces or objects to a safe level?
A. cleaning B. disinfecting C. sanitizing D. scrubbing

2. Domex, Lysol, Chlorox and Zonrox are good examples of this kind of cleaning agent.
A. abrasives B. acids C. degreasers D. detergents

3. If the clean object will be immersed in a sanitizing solution, which form of sanitation will take
place?
A. chemical sanitation C. liquid sanitation
B. heat sanitation D. radiation

4. Which chemical is NOT used for sanitation.

A. chlorine B. iodine C. mercury D. quats

5. This process is meant to kill infected areas and remove microscopic organisms on surfaces.
A. cleaning B. disinfecting C. sanitizing D. scrubbing

6. Which of the following method is NOT performed during chemical sanitation?

A. drying B. immersing C. spraying D. swabbing

7. This is the process of exposing surface to high temperature to kill harmful organism.
A.chemical sanitation C. liquid sanitation
B. heat sanitation D. radiation

8. Tide powder, Ariel, Pride and Champion are well known brands of which kind of cleaning
agent?
A. abrasives B. acids C. degreasers D. detergents

9. Lina’s mom cooked nilagang baka for dinner. After eating, she was tasked to wash the
soiled dishes. Which cleaning agent will she use?
A. abrasives B. acids C. degreasers D. detergents

10.The process of removing dirt using potable water and detergent.

A. cleaning B. disinfecting C. sanitizing D. scrubbing

11.Which among the choices is the most common type of cleaning agent?
7
 A. abrasives B. acids C. degreasers D. detergents

12. Mis-en-Place is putting everything in place. Which action is not included during this
preparation?
A. checking correct temperature of Air conditioning unit
B. cleaning of windows and doors
C. wiping of utensils and side stations
D. scrubbing of floors

16. These are substances or chemicals which has the effectiveness that depends on rubbing
or scrubbing action to clean dirt from hard surfaces.
A. abrasives B. acids C. degreasers D. detergents

13. Which is the most suitable cleaning agent to use when cleaning toilet bowls?
A. abrasives B. acids C. degreasers D. detergents

14. It is considered to be the most powerful type of cleaning agent.

A. abrasives B. acids C. degreasers D. detergents

Additional Activities

Let’s Do This.

Direction: Schedule a general cleaning at your home and apply different Mis-en-Place
measures . Use your available cleaning agents and ask your parents to take a picture of you
while cleaning. Paste it in a short bond paper. Share your experience by writing a two
paragraph composition.

Lesson 2. Table Layout and Set-Up

What I Need to Know

It has always been said that “customers are the royalties” . Their satisfaction must
always be given preferential attention. Therefore, even the tiniest details must not be
overlooked and high standard must be met. In this lesson you will be given an idea of the
different Table Layout and Set-Up.
At the end of the lesson, you are expected to:
⚫ explain the different table layouts and set-ups;
⚫ identify the different tableware used in the different table layouts; and
⚫ perform the different table layouts and set-up.

8
 What I Know

Multiple Choice
Direction: Choose the letter of the best answer. Write the chosen letter in a separate sheet
of paper.

1. It is placed at the center of the “cover” and is used when table is not covered with a table
cloth.
A. place mat B. table linen C. table napkin D. table runner

2. This is also known as Plate Service.

A. American Service B. French Service C. Russian Service D. Table d’ hote

3. Which of the following is a good example of a centerpiece?

A. flatware B. flower vase C. plates D. water goblet

4. When you are trying to achieve a presentable whole table set-up, you are considering
which of its standards?
A. balance and uniformity C. eye appeal
B. cleanliness and condition of equipment D. order

5. This service is distinguished by the fact that food is cooked and completed at the side table
in front of guests.
A. American Service B. French Service C. Russian Service D. Table d’ hote

6. Russian Service is also known as:

A. Ala Carte Service B. Gueridon Service C. Plate Service D. Platter Service

7. One of the standards of table set-up which is characterized by the use of fresh and not
wrinkled table cloth and table napkin.
A. balance and uniformity C. eye appeal
B. cleanliness and condition of equipment D. order

8. Which of the following shows the correct sequence of meal pattern?

A. appetizer, entree, salad, soup C. appetizer, salad, soup, entree
B. appetizer,soup salad, entree D. soup, appetizer, salad, entree

9. In table set-up, this is placed first at the center of the place setting.
A. dinner fork B. dinner plate C. dinner plate D. water goblet

10. Which is placed at the extreme right of the cover after the spoon?
A dinner fork B. fish fork C. oyster fork D. salad fork

11. In formal dining, how long is the cloth drop of the table cloth in length and in width?
A. 10”-15” B. 12”-15 C. 16”-20” D. 16”-24”
9
12. It is also known as the Platter Service?
A. American Service B. French Service C. Russian Service D. Table d’ hote

13. A Chef de Rang in English Term is called ____________.

A. bartender B. busboy C. manager D. senior waiter

14. Which must be served last in the meal pattern?

A. appetizer B. entree C. salad D. soup

15. When placing the dinner plate during table set-up, how far must it be from the edge of the
table?
A. 1” B. 1.5” C. 2” D. 2.5”

What’s In

Let us review!
Direction: Answer the following questions. Write your answer on your answer sheet.
1. What is Mis-en-Place?
2. Where do we apply Mis-en-Place?
3. When do we perform Mis-enPlace?
4. How do we perform Mis-en-Place?

What ‘s New

Rebus Puzzle
Direction. Use the following pictures to identify the idea/word asked in each number.

1. =_______________ 4. = ________________

2. = ______________ 5. = ________________

3. = _______________________

10
 What is It

Table Set Up

The standard set up of restaurant and function rooms differ depending on the type of
service and requirements of customers. A pre-set up of the tables before service begins is
usually required by Fine Dining Restaurants. For banquets, complete set-up is required
before the start of a function while the food is pre-ordered. Requirements for a banquet set-
up are stated in an event order that is prepared by the banquet office.

A cover is the space allotted for each person in the table which consist of all
the the table appointments.

General Rules of Laying Table Appointments/Implements

Centerpiece
1. Table center piece must be kept low. If a bud vase is used as a decorative piece, it should
not be very large or tall as it impede the view of guests sitting opposite each other.
2. Heavily scented flowers should be avoided, as they affect the flavor of the food.

Table Linens
1. Table linens are spread evenly on the table and laid properly according to standard
procedure. White and pastel plain fabrics are used for more formal occasions, and usually
patterned or colored tablecloths are used for casual dining.
2. Collect correct size of the tablecloth for the table and it should be free from holes,stain.
Also, it must be well-ironed and without creases. .
3.. Tablecloth is laid over the silence pad or directly over the table. For formal tablecloth, 16”
to 24” for both the length and width for the drop is required. Then, for informal tablecloth, fewer
drops usually 10” to 15” are suggested.
4. Placemat is set up when the table is not covered with tablecloth. It is placed at the center
of the cover.
5. Linen napkins should be folded elegantly and placed in the center of the dinner plate.

Dinnerware
1. Dinner plates should be placed on the table first at the center of the place setting.
2. Bread and butter plate are placed left of the cover, directly above the tines of the dinner
fork.
3. Do not place items such as coffee cups, teacups, and/or dessert plates on the table if it
crowds your guests. It is appropriate to bring those items to the table after the main course
has been cleared and the dessert is served.
4. For dessert --- dessert plates and coffee/teacups will be set out after dinner. If a fork is to
be used with dessert, this will be placed on the dessert plate. A dessert spoon should have
already been set above the dinner plate.

11
Beverage Ware/Glassware
1. Water glass/goblet is placed at the right of the cover, 1 inch above the tip of the dinner
knife.
2. Wine glasses are placed to the right of the water glass either in a straight line or in a
triangular fashion.
3. No more than 3 glasses are allowed on the table at one time, in exception for table d’ hote
or pre-set menu. Additional glasses may be placed after the used ones are removed.

Table Accessories
1. Sugar bowls and salt and pepper shakers are generally placed in the center of small tables.
But when table is large, several sets are needed.
2. Cruet sets, a butter dish, an ashtray, meal accompaniments and a bud vase should be
placed in between the covers at the center of the table.
3. Coffee/tea must go with sugar and milk/creamer.
4. Salt and pepper shakers are placed adjacent with the centerpiece.
5. Ashtrays are placed at the center of the table.

Flatware
1. Flatwares are to be placed in order of use. The first course will use silverware farthest from
the dinner plate, while the last course will utilize the silverware closest.
2. Handle flatware (cutlery) without touching the eating surface perpendicular to the table and
1 inch from the edge of the table so that handles are lined up and should be arranged
according to the courses.
3. No more than three of any flatware’s are ever placed on the table, except when an oyster
fork is used in addition to three other forks. If more than three courses are served before
dessert, then the utensil for the fourth course is brought in with the food; likewise, the salad
fork and knife may be brought in when the salad course is served.
• Forks are placed to the left of the cover with the tines pointing up.
• Knives are placed to the right of the dinner plate with the cutting edge of the blade
toward the plate. Technically, one should only use a knife if one is cutting meat; however, up
to three knives can be placed on the table, in order of use.
• Spoons are laid with bowls up at the right of the cover.
• Dinner knives and forks are laid about 11-13 inches apart, so that the dinner plate
may be easily placed between them.
• Oyster and cocktail forks are placed at the extreme right of the cover, after the spoons.
• Dessert flatware’s are not normally on the table unless the number of flatware is small,
in which case, they are placed at the top of the cover with the handle of the dessert spoon
towards the right of the cover and handle of the dessert fork towards the left of the
cover.
• Butter spreader may be placed across the top edge of the bread and butter plate in a
parallel line with the table or across the right side of the bread and butter placed
perpendicular to the table edge.
• Coffee spoons should be placed on the saucer. Coffee/tea mugs are not used for a
formal dinner.

The placement of utensils is guided by the menu, most of the time, complete meal
courses follow this meal pattern:

12
 1. Appetizer, Starter or Hors d'oeuvre 4. Entrée/ Main Course
2. Soup 5. Dessert
3. Salad
Type of Place Setting
1. À la Carte Setting/Basic Place Setting – menu that has individually priced dishes. These
dishes are divided into entrée, salads, main course and desserts. It is commonly used by
most restaurants because it is appropriate for most restaurant and the set up have fewer
utensils .
2. Table d' Hote Place Setting – a table d' hote menu is a type of menu that has a set price
for several courses that means ---- “table of the host”.

Styles of Table Set-Up

1. American Style of Table Set-up or Plated Service
This is usually called “plate service” because the food is already plated in the kitchen ready
to be served to the guest. The chef prepares the food attractively on a plate with trimmings,
garnishing and other accompaniments.

Flower vase

Salt and pepper Shaker

Butter spreader Water goblet

Dessert spoon
Dessert fork
Bread plate

Dinner fork Dinner knife

Table Napkin
Dinner plate

2. French Style of Table Set-up (also called Gueridon Service)

Partially prepared foods are finished cooking on a rechaud (small portable stove) that
is on a gueridon (moveable service trolley). The chef de rang (senior waiter) finishes the
preparation of the pre-prepared food near the guests table and individually plates the finished
foods, then the commis de rang (lowest ranking waiter) serves the food to guests

13
 Flower vase

Salt and Pepper Shaker

Dessert fork Creamer set
Water goblet
Dessert spoon

Bread plate Red wine glass

Butter spreader
White wine glass

Dinner fork
Coffee cup and saucer
Fish fork
Coffee spoon
Salad fork
Escargot fork

Table Napkin Base plate

Salad knife Soup spoon

Dinner plate Fish knife

Bouillon cup and saucer

Dinner knife

3. Russian Style of Table Set-up (also called Platter Service)

Russian style table settings are formal settings used for banquets, formal dinner
events and any fine dining restaurants. The table setting is distinctive and appealing whereas
the dinnerware, glassware and flatware are placed precisely on the table.
Flower vase

Dessert spoon Salt and Pepper shaker

Creamer set

Red wine glass

Bread plate
Water Goblet

Butter spreader White wine glass

Table napkin Dessert fork

Dinner fork

Fish fork Demitasse cup and saucer

Salad fork Demitasse spoon

Escargot fork
Bouillon Cup and Sauce
r Soup spoon
Dinner Plate
Salad knife

Base Plate Fish knife

Dinner knife

Standards of Table Setting

1. Completeness
14
 • All needed tablewares are set on the table prior to serving orders.
• Required condiments are set up before service.
• Client requirements as stated in the event order are available properly installed
before the start of the function.
• If pre-set up is made, additional cutleries are completed prior to service.
2. Cleanliness and Condition of Equipment
• All pre-set equipment must be clean, sanitized with sanitizing detergent,
wiped dry, and free of spots or water marks.
• No wobbly tables or chairs.
• No chipped/stained glasses and plates or damaged tines of cutleries.
• Linen is fresh, no foul odor and without spots or stains
3. Balance and Uniformity
• There is even spacing between chairs and covers.
• Cutleries are spaced at least one inch from the edge.
• Same equipment is set-up for the same order.
• Cutleries are aligned properly, with the same distance from the edge.
4. Order
• All service equipment is placed on the appropriate side of the cover.
• The cutleries are arranged in proper sequence following the order by which they will
be served.
• Fork and side dishes are on the left side.
• Folded paper napkin (if used) on the left side under the fork.
• Water glass is placed on the right side, about an inch on top of the dinner knife.
• The glasses, cups, saucer, spoons, knife and cocktail fork are on the right side.
• Required condiments as well as flower vase are placed at the center of the table.
5. Eye Appeal
• The whole set up looks presentable.
• Presidential and buffet tables are skirted for banquet functions.
• Appropriate color combinations are used.
• Appropriate centerpiece and other decors are provided for.
6. Timeliness
• Set up is completed on time –- at least 30 minutes prior to the start of operation or
banquet functions. How the table should be set depends on:
- the style of service to be used - the size of the table
- the menu to be served - the available table appointments.

Remember!
In table setting, common sense should be the best guide when one is not sure of what
to do. Anything that is not needed on the table, or is not required by the menu, need not to be
set.

15
 What’s More

True or False.
Direction. Write T if the statement is correct and F if NOT.
________ 1 Linen must be fresh, with no foul odor and must be without spots or stains.
________ 2 Bouillon Cup must always be served with an under liner plate.
________ 3 Salad fork is placed at the right side after the soup spoon.
________ 4 Timeliness suggests that set-up must be complete 30 minutes prior to the start of
the event.
________ 5 French Style of table set-up is where food is partially cooked from the kitchen and
will be finished,plated and garnished in front of the guests.
________ 6 Table d’ Hote Place Setting employs a menu where dishes are priced individually.
________ 7 Coffee spoon is also arranged in the table after the escargot fork.
________ 8 Water glass/goblet is placed at the right of the cover, 2 inches above the tip of the
dinner knife.
________ 9 Table napkin is placed on the lap to protect clothes from spillages.
________ 10 Cutleries are spaced at least one inch from the edge of the table.

What I Have Learned

My Realizations!
Direction. Complete the following sentences. Write your answer on your answer sheet.
1. Table layout and set up for me is…
2. The most important standard for me in table set up is…
3. When placing centerpiece during table set up, I should remember to…
4. The easiest table set up for me is…
5. I enjoyed learning table set up because…

What I Can Do

You can make It!

Direction. Practice the different table set up by using table wares that you have at home. You
can improvise the table wares that you lack by attaching a label into it. The goal of this activity
is to master the different table wares used in the different table set up. Once you are already
familiar,try to set it up again with a timer. Let us find out how fast can you can set it up. Ready?
1,2, 3, Go!!!

Note: You may try taking pictures and compare your work with your classmates.

16
 Assessment

Multiple Choice
Direction: Choose the letter of the best answer. Write the chosen letter in a separate sheet
of paper.

1. This is also known as Plate Service.

A. American Service B. French Service C. Russian Service D. Table d’ hote

2. When you are trying to achieve a presentable whole table set-up, you are considering
which of its standards?
A. balance and uniformity C. eye appeal
B.cleanliness and condition of equipment D. order

3. Russian Service is also known as:

A. Ala Carte Service B. Gueridon Service C. Plate Service D. Platter Service

4. Which of the following shows the correct sequence of meal pattern?

A. appetizer, entree, salad, soup C. appetizer, salad, soup, entree
B. appetizer,soup salad, entree D. soup, appetizer, salad, entree

5. Which is placed at the extreme right of the cover after the spoon?
A .dinner fork B. fish fork C. oyster fork D. salad fork

6. It is also known as the Platter Service?

A. American Service B. French Service C. Russian Service D. Table d’ hote

7. Which must be served last in the meal pattern?

A. appetizer B. entree C. salad D. soup

8. It is placed at the center of the “Cover” and is used when table is not covered with a table
cloth.
A. place mat B. table linen C. table napkin D. table runner

9. Which of the following is a good example of a centerpiece?

A. flatware B. flower vase C. plates D. water goblet

10.This service is distinguished by the fact that food is cooked and completed at the side table
in front of guests.
A. American Service B. French Service C. Russian Service D. Table d’ hote

11.One of the standards of table set-up is characterized by the use of fresh and not wrinkled
table cloth and table napkin.
A. balance and uniformity C. eye appeal
B. cleanliness and condition of equipment D. order

17
12.In table set-up, this is placed first at the center of the place setting.
A. dinner fork B. dinner plate C. dinner plate D. water goblet

13.In formal dining, how long is the cloth drop of the table cloth in length and in width?
A. 10”-15” B. 12”-15 C. 16”-20” D. 16”-24”

14.A Chef de Rang in English Term is called:

A. bartender B. busboy C. manager D. senior waiter

15.When placing the dinner plate during table set-up, how far must it be from the edge of the
table?
A. 1” B. 1.5” C. 2” D. 2.5”

Additional Activities

Draw the 3 different table lay-out and set up in a manila paper. Include the necessary
table wares in your drawing. You can use coloring materials to make it more presentable. Ask
one of your family members to take a picture of you while doing the activity. In 1 short bond
paper, attach your pictures (including your finished output) and write a short composition
answering the following :

1. How do you feel while doing the activity?

2. What are the problems that you have encountered while accomplishing the activity?

Lesson 3. Napkin Folding

What I Need to Know

In this lesson, you will be able to learn about different Napkin Folding and how to
make them.

Objectives:
At the end of the lesson, you are expected to:
⚫ define table napkin and table napkin folding;
⚫ identify the different Napkin Folding Designs; and
⚫ perform the different napkin folds.

18
 What I Know

Multiple Choice
Direction: Choose the letter of the best answer. Write the chosen letter in a separate sheet
of paper.
1. Tucking the end of the roll into the base on the backside and stand it is which step in making
a Candle Napkin fold?
A. 1 B. 2 C. 3 D. 4
2. The standard size of Cocktail Napkin is __________.
A. 6”-7” at all sides C. 16” x 16”
B. 9”-10” at all sides D. 20” x 20”
3. Which kind of Fan napkin fold is characterized by folding in half and making an accordion
from the bottom all the way to the top but leaving 2-3 inches of the cloth?
A. candle B. fan C. pyramid D. rosebud
4. Table napkin is also called as ___________.
A. hanky B. mat C. runner D. serviette
5. Which of the following is NOT a function of a table napkin?
A. blowing your nose on table C. decoration
B. coaster D. wiping food and drinks from mouth
6. If the room and table setting is unconventional in its style of decor, which table napkin must
be used?
A. decorative napkin C. flashy napkin
B. elaborative napkin D. plain napkin
7. The standard size of table napkin for dinner is ______________.
A. 6”-7” at all sides C. 16” x 16”
B. 9”-10” at all sides D. 20” x 20”
8. When making a Bishop’s Hat napkin fold, what is the the second step?
A. Fold napkin in half forming a rectangular C. Fold napkin in half forming a triangle
B. Fold napkin in three D. Fold napkin in quarters
9. The standard size of table napkin for luncheon or breakfast is:
A. 6”-7” at all sides C. 16” x 16”
B. 9”-10” at all sides D. 20” x 20”
10.Where is the most suitable placement for the Standing Fan napkin fold?
A. center of the cover C. right of the cover
B. left of the cover D. none of the above
11.Which Table Napkin has a size of 16” x 16”?
A. Cocktail Napkin B. Dinner Napkin C. Lucheon/Breakfast D. Tea napkin
12.A table napkin with a size of 20” x 20”?
A. Cocktail Napkin B. Dinner Napkin C. Lucheon/Breakfast D. Tea napkin
13. Where must guests place their table napkin after unfolding it?
A. Arms B. face C. lap D.Neck
14. Which table Napkin has a size of 6”7” at all sides?
A. Cocktail Napkin B. Dinner Napkin C. Lucheon/Breakfast D. Tea napkin
15.A table napkin with a size of 9”-10” at all sides?
B. Cocktail Napkin B. Dinner Napkin C. Lucheon/Breakfast D. Tea napkin
19
 What’s In

Boxed Out
Direction. Complete the sentences by choosing your answer/s from the box.

1. Table centerpieces must be kept_______________.

2.Heavily scented flowers should be_________________.
2. Dinner plates should be placed on the table_________________.
3. Water goblet is placed 1 inch above the tip of the_________________.
4. Salt and pepper shaker are placed adjacent with the__________________.
5. Flatwares are to be placed in order of________________.
6. Oyster and cocktail forks are placed after the ________________.
7. Additional glasses may be placed after used ones are_______________.
8. Bread and butter plate are placed_________________.
9. Table cloth must be free from holes, stains and without________________.

creases low centerpiece use removed

Avoided first dinner knife spoon left

What ‘s New

Direction. Identify the idea/word being describe in each number by filling in your answer in
the boxes below.

1. A molded or dipped mass of wax or tallow containing a wick.

2. A royal or imperial headdress or cap of sovereignty

3. A flower with pinnate leaves and prickly shrubs

4. A polyhedron having for its base a polygon and for faces triangles with a common vertex

5. An instrument for producing current of air

20
 What is It

Table Napkin or Serviettes

A table napkin or serviette is used at the table for wiping the lips fingers and protects
the clothes while eating. It is usually small and folded. Napkins may be of the same color as
tablecloths, or in a color that blends with the decor of the restaurant. Napkins should be
spotlessly clean and well-pressed.

Functions of Table Napkin

1. Table napkins serve a very practical function and they can be decorative as well.
2. They can be used to wipe food and drink from the mouth and face, or they can be placed
in the lap or under the chin to protect clothes while eating.
3. Napkins can also serve as coasters when setting down a drink or soak up small spills at
the table. Napkins can also cover an occasional cough, but etiquette dictates they should not
be used for blowing your nose at the table.

Types of Table Napkin

The two major types of table napkins include paper and cloth napkins.
1. Cloth napkins are often referred to as linen napkins, although they may be made from a
variety of fabrics, such as cotton, polyester, twill, damask or blends of several materials.
2. Paper napkins are disposable, making them convenient for everyday use and
used with small children.

Standard Size of Napkins

1. Dinner – 20 x 20 inches (perfect square)
2. Luncheon/Breakfast – 16 x 16 inches
3. Tea napkin – 9 to 10 inches at all sides
4. Cocktail napkin – 6 to 7 inches at all sides

Cloth napkins come in several sizes; each size is tailored to a specific use. A beverage
napkin used when serving drinks and hors d’oeuvres, like most cloth napkins, is square, about
five inches in each side. A luncheon napkin is a couple of inches larger, and a dinner napkin
larger still. The theory, evidently, is that the more food and drink that is served, the more
potential there is for spillage, so the bigger the napkin must be to catch it.
Factors to Consider in Selecting Proper Table Napkin Folding
Dining room is better served using the correct style and size of napkin fold, and the
right color in respect of the room décor. As the objective of creating a beautiful napkin fold is
to enhance table presentation and create a harmonious atmosphere, there are things to
consider in selecting proper style of table napkin. Every case is different as it depends a great
deal on the circumstances. For example, the location of the venue, the occasion of the
celebration, the choice of napkin fold, the shape of the glass and above all, individual taste,
style and ambiance.

1. Height of Ceiling – high standing napkins are more appropriate in rooms where the ceiling
is high and vice versa. However, if the view from the dining room window or balcony is a gift
21
of nature or picturesque view, it is not advisable to use a napkin design that conflicts with that
view. Obviously, this principle is not applicable to special events where a suitable napkin fold
honors the purpose of the formal occasion. In a restaurant situation uniformity between all
tables is very important.
2. Style of décor in the Dining Area – if the dining room and table setting is quite
unconventional in its style of decor, a plain napkin fold will be more suitable to enhance the
modern look, where as an elaborate fold would be more appropriate in a retro style of setting.
3. Table Surface - should the dining room table have a glass top or a highly polished surface
(e.g. shiny and sliding tablecloth), you may find certain table napkin designs that will hold it
shape. There is no shortage of designs to choose from to overcome this situation.

Basic Style of Table Napkin Folds

1. Banana Napkin Fold
1. Lay the napkin face – down in and fold the napkin in half and position the open end towards
you.
2. Fold the near – left corner diagonally, resting it so that it lays right next to the previous fold.
Do the same on the other side.
3. Flip the napkin over and turn it so it points to the far – left and to the near – right. Fold the
bottom half of the napkin up and away from you, laying it so the far edges run on top of one
other. Reach underneath of the napkin and pull out the flap on the right, making the near side
come to two points as seen in the picture.
4. Gently roll the left half of the left triangle over and tuck its end underneath the right triangle.
Fold the right – triangle to the left, tucking its end into the other triangle.
5. Open the hat and press the material inside down to fill it up.
1 2 3 4 5

2. Birds of Paradise Napkin Fold

1. Lay the napkin face – down and fold the napkin in half and orient the open end towards you
and fold the napkin in quarters.
2. Fold the napkin in half diagonally, creating a triangle. Orient the triangle so the open tip is
facing away from you.
3. Fold the right corner diagonally towards you – laying it down along the center – line of the
triangle, making a new tip pointing towards you. An iron can make this important fold a whole
lot easier. Do the same with the left corner, fold it diagonally toward you and press it down
next to the previous fold. Now you have a diamond.
4. Fold the two "wings" and fold the triangle in half by bringing the center seam towards you
and allowing the ends to fall.
5. While holding the base firmly to keep your folds together, pull up the four 'flaps' created by
the napkin's corners.

1 222 3 4 5
3. Pyramid Napkin Fold
1. Lay the napkin face down in front of you and fold the napkin in half to form a triangle with
the open ends point away from you.
2. Fold the left end up to meet the far corner, ensuring the edge of this new fold lays on the
center – line as shown and repeat the last step with the left side, folding the left tip up to the
far corner,creating a diamond shape with a seam running down the center.
3. Fold the napkin in half by bringing the endpoint of the diamond to the back to create a
triangle with two open folds in front.
4. Fold the napkin along the center seam and you have a neat, sturdy pyramid. If your napkin
won't stand neatly then you may need a little starch.
1 2 3 4
1

4. Candle Napkin Fold

1. Lay the napkin face down in front of you and fold the napkin in half to from a triangle with
the open ends point away from you.
2. Fold the long side up just about an inch. Press this fold down well.
3. Starting at either end, tightly roll the napkin into a cylinder. Take care to roll it straight so it
will stand solidly.
4. Tuck the end of the roll into the base on the backside and stand it up.

1 2 3 4

5. Bishop Hat Napkin Fold

1. Lay the napkin face – down in front of you.
2. Fold the napkin in half to from a triangle with the open ends point away from you.
3. Fold the right-corner up so that the point rests directly on top of the middlecorner. The edge
of this new flap should lay on the center line of the napkin.
4. Repeat step four on the other side, bringing the left-most corner up to meet the middle-
corner, creating a diamond shape.
5. Flip the napkin over.
6. Fold the bottom of the napkin up about 2/4's of the way and press this fold down well.
7. Curl the left and right sides of the napkin up so they meet in the middle and tuck one into
the other.

23

1 2 3
6. Crown Napkin Fold
1. Lay the napkin face – down in front of you and fold the napkin in half to from a triangle with
the open ends point away from you.
2. Fold the left – corner up so that the point rests directly on top of the middle – corner. The
edge of this new flap should lay on the center line of the napkin and repeat step four on the
other side, bringing the left – most corner up to meet the middle – corner, creating a diamond
shape.
3. Fold the bottom of the napkin up about 2/4's of the way and press this fold down well.
4. Fold the smaller triangle down so the point rests on the near edge of the napkin. Press.
5. Curl the left and right sides of the napkin up so they meet in the middle and tuck one into
the other

1 2 3 4 5

7. Standing Fan Napkin Fold

1. Lay the napkin face – down in front of you and fold the napkin in half and orient the open
end towards you.
2. Fold the napkin like an accordion starting at either narrow end. Leave one end with 2 – 3
inches of unfolded napkin to support the standing fan.
3. Fold the napkin in half with the accordion folds on the outside.
4. Grasp the unfolded corners where they meet on the open end and fold them in diagonally,
tucking them under the accordion folds.
5. Open it and stand it up.
1 2 3 4 5

8. Fan in the Goblet Napkin Fold

24
1. Lay the napkin face – down in front of you and fold the napkin in half and orient the open
end towards you.
2. Begin accordion folding from the bottom, all the way up to the top. Make each fold about
3/4" - 1" wide. Fold the pleated napkin in half.
3. Insert the napkin into the goblet, folding the first inch or so under (as shown) to keep pleats
secure.
4. Unfold the pleats and shape into a fan. Interlock the two center pleats if needed to keep the
fan intact.

1 2 3 4

9. Rosebud Napkin Fold

1. Lay the napkin face – down in front of you and fold the napkin in half diagonally. Orient the
napkin so the open-end points away from you.
2. Fold the far – right corner up diagonally so that the point rests on top of the far corner. The
edge of this new flap should lay right on the center line.
3. Repeat step two on the other side, bringing the left-most corner up to meet the far corner,
creating a diamond shape. Flip the napkin over while keeping the open end pointing away
from you. Fold the bottom of the napkin up about 3/4’s of the way as shown and press the
fold down well.

4. Flip the napkin over. Curl both sites up so they meet in the middle and tuck one into the
other. Stand it up and straighten it out

1 2 3 4

10. Lotus Napkin Fold

1. Lay the napkin face – down in front of you.
2. Fold all the corners of the napkin in so the tips rest at the center.
3. Fold the two right corners of the napkin in so the tips rest at the center and once all the tips
are folded you are left with a square about 1/4 the size of the unfolded napkin.
4. Flip it over. Fold the corners in so they meet in the center and then place something sturdy
in the center, or hold it with your fingers and reach underneath each corner and pull out the
flaps to create petals

25

1 2 3 4
 What’s More

What was the Picture?

Direction. Identify the following pictures. Write your answer on your answer sheet

1. =__________________ 6. =_______________

2. =__________________ 7. =_______________

3. =__________________ 8. =_______________

4. =__________________ 9. =_______________

5. =__________________ 10. =_______________

What I Have Learned

Complete the following sentences.

1. Table napkin is used for…
2. The functions of table napkin are…
3. In my own opinion, table napkin is necessary because…
4. I love to do napkin folding because…
5. My favorite napkin folding is….

26
 What I Can Do

Practice the 10 Table Napkin Folds that you have learned. You can use big
handkerchief if you don’t have cloth table napkin at home. Once you have mastered the steps,
try to perform all of them with a timer. Challenge yourself on how fast can you finish them .
Monitor your speed by recording your time. Try to do it in 10 minutes, 5 minutes and 2
minutes.

Assessment

Multiple Choice
Direction: Choose the letter of the best answer. Write the chosen letter in a separate sheet
of paper.

1. The standard size of Cocktail Napkin is _____________.

A. 6”-7” at all sides C. 16” x 16”
B. 9”-10” at all sides D. 20” x 20”
2. Tucking the end of the roll into the base on the backside and stand it is which step in making
Candle Napkin fold?
A. 1 B. 2 C. 3 D. 4
3. Which of the following is NOT a function of a table napkin?
A. blowing your nose on table C. decoration
B. coaster D. wiping food and drinks from mouth

4. Which kind of Fan Napkin fold is characterized by folding in half and making an accordion
from the bottom all the way to the top but leaving 2-3 inches of the cloth?
A.candle B. fan C. pyramid D. rosebud
5. Table napkin is also called as _____________.
A. hanky B. mat C. runner D. serviette
6. The standard size of table napkin for dinner is:
A. 6”-7” at all sides C. 16” x 16”
B. 9”-10” at all sides D. 20” x 20”
7. If the room and table setting is unconventional in its style of decor, which table napkin must
be used?
A. decorative napkin C. flashy napkin
B. elaborative napkin D. plain napkin

8. When making a Bishop’s Hat napkin fold, what is the the second step?
27
 A. Fold napkin in half forming a rectangular C. Fold napkin in half forming a triangle
B. Fold napkin in three D. Fold napkin in quarters
9. Where is the most suitable placement for the Standing Fan napkin fold?
A. Center of the cover C. right of the cover
B. Left of the cover D. none of the above
10.The standard size of table napkin for luncheon or breakfast is _____________.
A. 6”-7” at all sides C. 16” x 16”
B. 9”-10” at all sides D. 20” x 20”
11. Which table Napkin has a size of 6”7” at all sides?
A. Cocktail Napkin B. Dinner Napkin C. Lucheon/Breakfast D. Tea napkin
12. A table napkin with a size of 9”-10” at all sides?
C. Cocktail Napkin B. Dinner Napkin C. Lucheon/Breakfast D. Tea napkin
13.Which Table Napkin has a size of 16” x 16”?
D. Cocktail Napkin B. Dinner Napkin C. Lucheon/Breakfast D. Tea napkin
14.A table napkin with a size of 20” x 20”?
B. Cocktail Napkin B. Dinner Napkin C. Lucheon/Breakfast D. Tea napkin
15.Where must guests place their table napkin after unfolding it?
B. Arms B. face C. lap D.Neck

Additional Activities

Congratulations! You’ve finally mastered the 10 Napkin Folds in this lesson. As an

addition to your learning, search for 10 more napkin folds. Make an album by drawing each
napkin fold in a half oslo paper. Write, follow and practice the steps and be ready to perform
it next meeting.

Your album will be evaluated based on the criteria below:

Criteria Points
1. Creativity 10
2. Cleanliness 5
3. Appearance 10
4. Performance 25
Total 50

28
 29
ANSWER KEY
Lesson 1
What I Know What’s More
1. A 6. A 11. D 1.Table
2. B 7. C 12. C 2.Centerpiece
3. A 8. B 13. D 3.Condiment Set
4. A 9. A 14. A 4.Chairs
5. C 10.B 15 A 5.Floor
What’s In Assessment
Knife, spoon, table, escargot, glasses 1. C 6. A 11. D
1. Collins, Highball, Pitcher, icebucket , bouilloncup 2. A 7. B 12. A
3. A 8. D 13. A
What’s New 4. A 9.C 14. A
1. Zonrox 5. B 10.A 15. B
2. Dishwashing Liquid
3. Domex
4. Detergent powder
_____________________________
Lesson2
What I Know What’s More
1. A 6. D 11. D 1. T 5. T 8. F
2. A 7. B 12. C 2. T 6. F 9.T
3. A 8. B 13. D 3. F 7. F 10.T
4. C 9. B 14. B 4. T
5. B 10.C 15. A
Assessment
What’s New 1. A 6. C 11. B
1. Plated 4. French 2. C 7. B 12. B
2. Glass 5. Platter 3. D 8. A 13. D
3. Table Set up 4. B 9. B 14. D
5.C 10.B 15. A
______________________________
Lesson 3
What I know What’s More
1. D 6. D 11.C 1. standing fan 6. banana
2. A 7. D 12. B 2. bishop’s hat 7. crown
3. B 8.C 13.C 3. rose 8.candle
4. D 9. C 14. A 4. pyramid 9. Birds-of- Paradise
5. A 10.A 15. D 5.rosebud 10.Fan in Goblet
What’s In Assessment
1. Low 6. use 1. A 6. D 11. A
2. Avoided 7. spoon 2. D 7. D 12. D
3. First 8. removed 3. A 8. C 13. C
4. Dinner knife 9. left 4. B 9. A 14. B
5. centerpiece 10.creases 5. D 10.C 11. C
What’s New
1. Candle
2. Crown
3. Rose
4. Pyramid
5. fan
References

Andrews, A. Food and Beverage Management. .Tata McGraw-Hill Publishing Company

Limited,2008

Arcos, CM., Yu, Ey. And Flores, JM. Food and Beverage Service Manual, 2017

Ditan, JL A., Fundamentals of Food and Beverage Service Operation, National Bookstore,
2008

Roldan, A. S. and Edica B T., Food Service and Bartending . Paranaque City, Air Skills
Development and Management Services, Inc.2008

D’Souza, E., Food and Beverage , A Practical Guide,. Rupa Publications India Pvt, Ltd.2012

30
For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan

Email Address: lrmdsbulacan@deped.gov.ph

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