Technology and Livelihood Education

Home Economics Household Services Quarter 4 - Module 1

Serving Food and Beverages

Photo Taken by Rey M. Macalipay

Department of Education • Republic of the Philippines

10

Technology and Livelihood Education Grade 10 Home Economics - Household Services Alternative Delivery Mode Quarter 4 - Module 1: Serving Food and Beverages First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education - Division of Bukidnon

Printed in the Philippines by Department of Education - Division of Bukidnon Office Address: Fortich Street, Sumpong, Malaybalay City Telefax: (088) 813-3634 E-mail Address: bukidnon@deped.gov.ph Website: depedbukidnon.net.ph

Development Team of the Module Writer: Rey M. Macalipay Editors: Elenita L. Rara, Ma. Nelly M. Vildosola Reviewer: Mary Jane R. Cardente, PhD Illustrator and Layout Artist: Rey M. Macalipay Management Team: Chairperson: Arturo B. Bayocot, PhD, CESO III Regional Director Co-Chairpersons: Victor G. De Gracia, Jr. PhD, CESO V Assistant Regional Director

Randolph B. Tortola, PhD, CESO IV Schools Division Superintendent Shambaeh A. Usman, PhD Assistant Schools Division Superintendent Mala Epra B. Magnaong, Chief ES, CLMD Neil A. Improgo, PhD, EPS-LRMS Bienvenido U. Tagolimot, Jr., EPS-ADM

Members: Elbert R. Francisco, PhD, Chief ES, CID

Mary Jane R. Cardente, PhD, EPS in TLE Rejynne Mary L. Ruiz, PhD, LRDMS Manager Jeny B. Timbal, PDO II Shella O. Bolasco, Division Librarian II

10 Technology and

Livelihood Education Home Economics

Household Services Quarter 4 - Module 1

Serving Food and Beverages

Department of Education • Republic of the Philippines

This module was collaboratively developed and reviewed by educators from public schools. We encourage teachers and other education stakeholders to email their feedback, comments and recommendations to the Department of education at bukidnon@deped.gov.ph. We value your feedback and recommendations.

Table of Contents Page COVER PAGE COPYRIGHT PAGE TITLE PAGE TABLE OF CONTENTS INTRODUCTORY MESSAGE Lesson 1. Table Service Procedures and Techniques 1

What I Need to Know 1 What I Know 2 What’s In 4 What’s New 4 What Is It 5 What’s More 11 What I Have Learned 12 What I Can Do 13 Additional Activities 13 Assessment 14

Lesson 2. Rules to Observe in Table Service 16

What I Need to Know 16 What I Know 17 What’s In 19 What’s New 20 What Is It 20 What’s More 29 What I Have Learned 30 What I Can Do 30 Additional Activities 31 Assessment 32

Lesson 3. Washing and Handling Fresh Fruits 34

What I Need to Know 34 What I Know 35 What’s In 36 What’s New 37 What Is It 38 What’s More 39 What I Have Learned 39

What I Can Do 40 Additional Activities 41 Assessment 41

Post Assessment 43 Answer Key 45 References 48

Introductory Message For the Facilitator:

Welcome to the Technology and Livelihood Education Grade 10 Home

Economics - Household Services Alternative Delivery Mode (ADM) Module on Serving Food and Beverages!

This module was collaboratively designed, developed and reviewed by

educators from public 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.

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 assist the learners as they do the tasks included in the module.

For the Learner and Parents:

Welcome to the Technology and Livelihood Education Grade 10 Home Economics - Household Services Alternative Delivery Mode (ADM) Module on Serving Food and Beverages!

Our hand is the most essential parts of our human body. It is usually used to

illustrate skill, action and purpose. Using our hands, we learn, create and accomplish. Thus, the use of hand in this learning material signifies that you as a learner is capable and endowed to successfully achieve the significant competencies and skills at your own pace and time.

This module was designed to provide you with meaningful and fun-filled

opportunities for guided and independent learning. You will be enabled to process the contents of the learning resource while being an active learner.

How to Learn from This Module

To achieve the objectives, you are to do the following:

• Take your time reading the lessons carefully. • Follow the directions and/or instructions in the activities and exercises

diligently. • Answer all the given tests and exercises.

Icons of This Module What I Need to This part contains learning objectives that

are set for you to learn as you go along the module. Know

What I Know This is an assessment as to your level of

knowledge to the subject matter at hand, meant specifically to gauge prior related knowledge

What’s In This part connects previous lesson with that

of the current one.

What’s New An introduction of the new lesson through

various activities before it will be presented to you.

What Is It These are discussions of the activities as a

way to deepen your discovery and under- standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to master the competencies.

What I Have These are activities designed to process

what you have learned from the lesson Learned

What I Can Do These are tasks that are designed to show-

case your skills and knowledge gained, and applied into real-life concerns and situations.

Additional Activities

In this portion, additional activity will be given to you to deepen your knowledge or skill of the lesson learned.

Assessment This is an undertaking which aims to assess your level of mastery in achieving the learning competency.

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

This consist the sources used in developing this module.

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. Be sure to answer What I Know before moving to the other activities included in the module.

3. Read the instruction very carefully before doing each task. 4. Observe honesty and integrity in doing the activities as well as in

checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher once you are done 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 in serving food and beverages. You can do it!

What I Need to Know

This module will guide you to acquire the essential knowledge and competencies and at the same time develop your skills in the performance of every activity that will help you to practice to gain understanding. The lessons are arranged to follow the standard sequence of the course.

This module is divided into 3 lessons, namely:

• Lesson 1. Table Service Procedures and Techniques; • Lesson 2. Rules to Observe in Table Service; and • Lesson 3. Washing and Handling Fresh Fruits

After going through this module, you are expected to:

1. Demonstrate correct table service procedures and techniques; 2. Describe the procedure for serving food at the table; 3. Have a working knowledge of the rules in table service with regard to order of service, loading trays and clearing dishes; and 4. Learn the proper steps in washing and handling fresh fruits.

What I Know Direction: Let us test what you know about serving food and beverages by

answering the questions below. Read them carefully and choose the letter that is best described by the statement. Write your answers in the quiz notebook.

1. This must always be remembered when setting the table for diners. a. comfort c. preference b. seating arrangement d. area 2. The type of table service where all foods are cooked and plated in the kitchen is

a. American service c. English service b. Russian service d. family service

3. It is a formal type of table service, elaborated and dignified. a. French service c. Russian service b. English service d. American service 4. This is a table service where the food is displayed and the guests will serve themselves.

a. buffet service c. family service b. Russian service d. English service 5. These together include salt and pepper shakers, toothpick, paper napkins, sauces, flower vase and ashtray with food accompaniments. a. condiments c. dessert b. fruits d. main dish 6. This is used to facilitate the serving of food. a. tray c. food container b. serving dish d. plates 7. These are defined as any liquid swallowed to quench the thirst for nourishment or enjoyment. a. beverages c. softdrinks b. wine d. fruit juice 8. It is a glassware made of sand, pot ash, lime and lead oxide and is termed crystal. a. lead glass c. lime glass b. blown lead glass d. wine glass 9. It is an alcoholic beverage produced from the fermented juice of grapes and other fruits. a. wine c. beer b. liquors d. spirits 10. These are drinks obtained by distillation after fermentation from vegetables, grains, fruits, plants and other substances with sugar or starch bound. a. spirits c. gin b. whiskey d. rum 11. These are primarily used for cultivation of crops and making it harmful to human health. a. pesticides c. herbicides b. chemicals d. garden tools

12. The main effect of this is just to remove the dirt present on the surface of the product. a. water c. cloth b. insecticides d. brush 13. This occurs after the product has been purchased, during food preparation or through inadequate storage. a. contamination c. fermentation b. washing d. storing 14. This is done with the products before peeling. a. rinse c. wash b. slice d. drain 15. This is found to stay in pesticides and chemicals after harvesting or even after storing. a. residue c. germs b. bacteria d. dust

Lesson

1 Table Service Procedures

and Techniques

What I Need to Know

Food and beverage services present knowledge, skills and attitude in dining area preparation which shows correct table set-up and table setting following the standard procedures. Table appointments which include table cloth, napkin folding and table center piece are also discussed and illustrated to prepare students in the actual industries.

Here, the individual students will learn how to usually design table

appointments based on the decorative theme of a gathering of people for special events, such as wedding or holiday get-together. Hence, the theme of the event serves as the inspiration for the table appointment.

This lesson gives knowledge, skills and right attitude in serving food for

the client. Table service procedures together with the techniques and guidelines are provided to perform the task independently and effectively.

This includes relevant core concepts in clear and concise presentations for better and more effective understanding and assimilation. After each discussion, there are enhancement activities both written and hands-on to help gauge your comprehension of the lesson and to develop your critical thinking. Skills and Competency: At the end of the lesson you are expected to: ● Demonstrate correct table service procedures and techniques.

1

What I Know

Direction: To test yourself about the table service procedures and techniques, answer the questions below. Write your answers in your quiz notebook.

________1. When laying flatware, the fork is placed with tines facing up at the ________of the plate. a. left side c. upper side b. right side d. lower side ________2. Serving flatware is generally laid at the _______ of the dish, have the serving flatware stuck into the food at the start of the meal. a. left side c. upper side b. right side d. lower side ________3. Cups and saucers are placed at the ________. a. left side c. upper side b. right side d. lower side ________4. Drinking glasses are placed at the tip of the knife or spoon at ________ of the cover. a. left side c. upper side b. right side d. lower side ________5. Serving dishes are placed at the middle of the table in a manner that will not make the table look cluttered. Make sure that _____ for each dish is provided and placed near the dishes. a. serving flatware c. knife b. fork d. tongs ________6. It is a general name for liquor, which means water of life. It is distilled from a fermented mash or corn or other cereal grains called ________. a. gin c. rum b. juice d. whiskeys ________7. It is distilled from a fermented mash of sugar cane juice or molasses, which is produced in most tropical countries and

2

generally bottled at 40 %alcohol. a. gin c. rum b. juice d. whiskeys ________8. It comes from the French word genievre, which means junifer berry, the chief flavoring agent in a kind of beverage referred to as: a. gin c. rum b. juice d. whiskeys ________9. This is a table appointment which must not be placed near the sides or edges of the tray where they are likely to fall off. a. plates c. glasses b. spoons d. knife ________10. Usually, the food is served from the________ side of the customer. a. left c. center b. right d. top ________11. Serve red wine, new, slightly chilled at a temperature of _____. a. 12 -14 0 C c.15 -160 C b. 10-11 0 C d. 22 -24 0 C ________12. For breakfast, the order of service begins with _________ . a. water c. coffee b. fruits d. bread ________13. It is defined as any liquid swallowed to quench thirst for nourishment or enjoyment. a. water c. liquor b. soda d. beverage ________14. In stacking soiled dishes, place the _________ at the center of the tray so that one arm can support them. a. light glasses c. spoon and fork b. heaviest plates d. heaviest teaspoons ________15. The march of the menu should include; a. appetizer, soup, main course, dessert b. soup, rice, meat, fish c. salad, dressing, beverage, water

d. breakfast, cake, wine, coffee 3

There are rules to be taken into consideration with regards to preparing the dining area wherein the table appointments like dinnerware, flatware, glassware and decorative accent pieces are laid in specific places. However, nowadays, table appointment setters become innovative wherein they create their own elegant, functional table settings by decorating event and holiday tables according to their own tastes, budgets and available resources.

What’s In

What’s New Direction: Fill the blanks by completing the sentences. Choose your answers from the box. Write your answers in another sheet of paper.

1. A well planned and attractive _______ contribute to the success of a party. 2. Place only the essential _______ depending on the style of meal service. 3. Have an artistic mind when _______ the table. 4. Use a _______ to completely cover the surface if it is unattractive. 5. When laying flatware, the _______ is placed with tines facing up at the

left side of the plate while the spoon is laid with bowls up at the right. 6. Drinking _______ are placed at the tip of the knife or spoon at the right side of the cover. 7. The food _______ picks up the plate and delivers this to the guest. 8. Table appointments are inspected for _______. 9. Table appointments are positioned following _______ procedures. 10. At the _______ table, tables are fully set with all appointments for

dining except the dinner plate.

table tablecloth fork server tableware glasses setting cleanliness dining standard

4

What Is It

A well planned and attractive table contributes to the success of a party. The application of creative skills can be judged according to how the dining table is presented.

The following are some principles to follow in table service: 1. Place only the essential tableware depending on the style of meal

service when setting the party table to avoid too much clutter.

2. Keep in mind the comfort of the diner when setting the table. Table appointments should be placed logically and neatly where they are to be used. For example, forks are placed at the left side of the plate since it is generally used with the left hand.

3. Have an artistic mind when setting the table. There should be balance and simplicity in the table setting. Balance can be achieved through the size of serving platters and the type and color of table appointments used. Make sure that table appointments fit the occasion and style of service.

4. Make sure that the table appointments are appropriate for the dishes to be served. For example, teaspoons should be laid out when serving ice cream. However, forks should be laid out when serving cake since they are the more appropriate to use.

5. The party table may or may not be covered depending on its appearance. Use a tablecloth to completely cover the surface if it is unattractive. Be sure the tablecloth is well-pressed and creaseless except for the centerfold.

6. When laying flatware, the fork is placed with tines facing up at the left side of the plate while the spoon is laid with bowls up at the right. Knives are placed with the cutting edge toward the plate at the right side. When the knives and spoons are set, the knife is placed nearer the plate. When teaspoons are necessary, these are placed at the right of the spoon or above the cover, with bowls up.

7. Serving flatware is generally at the right of the dish. When two pieces are necessary, they may be placed at either side of the dish. It is

5

improper to have the serving flatware stuck into the food at the start of the meal.

8. Dinner plates are placed turned up at the center of the cover. Soup bowls are placed on the dinner plate. Cups and saucers are placed at the top right or right side of the cover. If a salad plate is necessary, it is placed at the top left.

9. Drinking glasses are placed at the tip of the knife or spoon at the right

side of the cover. If wine or juice glasses are needed in a meal, these are placed below the drinking glass in a diagonal fashion. Coasters should be set when cold beverages are served in ordinary drinking glasses or un stemmed beverage ware.

10. Serving dishes are placed at the middle of the table in a manner that will not make the table look cluttered. Make sure that serving flatware for each dish is provided and placed near the dishes.

There are several styles of table service. Some ways are formal and elaborate. Others are casual and relaxed. Generally, these styles can be classified as formal, informal, and compromise. Table Service Procedures and Its Techniques 1. American Service or Blue-Plate Service

All food cooked and plated (portion or arranged) in kitchen. The food

server picks up the plate and delivers this to the guest. In table setting, individual covers are laid, except dinnerware. The food server serves from left.

https://www.pinterest.ph/pin/183592122286058129/

6

Advantages - casual dining, portion control, less service skill needed

Disadvantages - less personal; guests can not choose portion.

2. English and Family Service

All foods are cooked in the kitchen. Food servers carry platters or bowls of food to the table. These are presented to the host / hostess who passes the food including the dinnerware.

https://www.pinterest.ph/cateringtwist/family-style-dinner/

Advantages - casual dining, guests control portions, less service skill needed. Disadvantages - less formal, may run out of food, no presentation

3. French Style Service

It is truly a formal service. It is called service à la française. It is elaborated and dignified. It needs well trained servers and all the essentials are available. This service calls for:

a. Rechaud – a small heater b. Gueridon – a potable table wheeled where the small heater is placed c. Chef de rang‖ – the chief waiter, who does the complete preparation, e.g. boning, carving, flaming or making sauce. He serves the plates, which are carried by commis de rang‖. d. Commis de rang‖ – an assistant waiter.

The cover should have the setting of all the cutleries and beverage ware needed for the entire course.

7

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_types_of_service.htm

Advantages - elegant, showcases food, high check average

Disadvantages - need highly-trained staff, high labor costs, capital investment in cart, fewer turns of tables, fewer tables in the dining room

4. Russian Service

It is the most popular style used in restaurants. The cover is arranged the same as French Service. But the food is arranged on platters by the chef in the kitchen. The platters are served from the guest’s left side. The server holds the platter with the left hand, holding the serving spoon and fork with the right hand, apportions the food from the platter and places on the plate of the guest.

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_types_of_service.htm

Advantages - casual dining, server controls portions, less service skill needed.

Disadvantages - formal, no choice portion, no presentation 5. Buffet Service (Smorgarbord Service)

Guest goes to the food which is displayed. It is simple, fast and economical with large groups set price.

8

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_types_of_service.htm

Three (3) Possible Dining Arrangements:

1. At the dining table, tables are fully set with all appointments for dining except the dinner plate.

2. If lacking room for table, the guest maybe provided with a tray that holds plate and beverages and the guest places this on his or her lap.

3. At times, the only arrangement made for dining is to have plenty space in

which the guest can place a beverage while they sit wherever they can and eat from the plate held in the hand.

Advantages - Foods are displayed; speed; economical; and less service skill needed. Disadvantages - food safety, capital investment

A person who sets the table must possess the following qualities: 1. Common sense - to easily identify the convenient position of the table appointments and prepare only what is needed. 2. Concern for the comfort of those at the table - Thinking about the diners

will facilitate the preparation of everything they may need when dining.

3. Courtesy - All the tools essential for refined eating are provided and these

tools are conveniently placed.

9

Tasks Involved in Setting the Table 1. Prepare the dinnerware, beverage ware, flatware and hollowware.

a) Availability of table appointments needed are checked or requested based on the setting capacity plus 50% standby. b) The table appointments are inspected for cleanliness. Thus, these

should be spotless, dry, with no chips and clear when seen through the light.

c) The required table appointments are stocked according to the standard layout based on the seating capacity plus 50% standby.

2. Prepare the condiments and food accompaniments.

a) Condiments and food accompaniments which may include the following: salt and pepper shakers, toothpick, paper napkins, condiments, sauces, flower vase and ashtray, are replenished or refilled. b) These are inspected for cleanliness. Smudges and smears at the neck

of the bottles are cleaned. Spoiled condiments and sauces are discarded. Salt and pepper condiments are free from clog and caking.

c) These are stocked or loaded on trays and ready for distribution.

3. Set the covers.

a) Tables and chairs are checked for functionality and cleanliness. These should be well-polished, not wobbly and do not have rough surfaces. Tables and chairs have to be positioned according to the standard lay-out.

b) Tablecloth is spread on the table, equal on all sides. Check also the shape of the tablecloth, which conforms to the shape of the table. The tablecloth should have no holes, well-ironed and with no stain when set.

c) Table appointments are positioned following the standard procedures.

4. Check and prepare the function and order arrangement.

10

a) The server confers with the headwaiters about diners with special needs. Reservation books are there for this purpose. b) Proper arrangements for special request are prepared; table preference, number of diners, etc.

What’s More

Direction: Find the table service procedure in the puzzle below, then describe. Write the answers in your activity notebook. A M E R I C A S E R V I C E F S D H U L O N M N X I O K A R M N E S Q C Y U G O P V W S E H I Q S W R E T L U I O P T N H U I I R T Y A I Z I B N I C M N B A C T U I S T I O W Y H G I E N Q T F S H E Y U I P S Q W E S R T Y U & I O O P E T R W W E Q Q Y U F O U I O E Y D T Q R U E Y I A C A T S E L F U S V B D W O M W O R K Y E T I A I R E Q Y I R R W W U W Y O F C E E B R L T I K I J R U E Q E Y T U W Y W O L W G Y I Q A W T E I Q R Q Q V Q F B O Y U D E P E D A S R E U D M T Q I R E A A U T U Y I O S N E B U F F E T S E R V I C E C

11

Table service Description

1._________________ 1.______________________

2._________________ 2.______________________

3._________________ 3.______________________

4._________________ 4.______________________

5._________________ 5.______________________

What I Have Learned Direction: Read each statement carefully. Write T if you think the

statement is TRUE and F if it is FALSE. Write your answers in your activity notebook.

_____ 1. Always inspect the table settings to be sure everything is clean and aligned properly. _____ 2. Whenever you have extra time, perform extra duties to make sure guests are taken care of. _____ 3. The centerpiece should not be so large that it covers one person from conversing with another across the table. _____ 4. More than three glasses should be placed at the cover. _____ 5. The dessert fork or spoon is usually placed at the left side of the cover near the dinner plate. _____ 6. The shape of the tablecloth must not fit the shape of the dining table. _____ 7. All flatware should be one inch from the edge of the table. _____ 8. Spoons are laid with the bowls facing up at the right of the plate. _____ 9. All forks are laid at the left of the plate with the exception of the oyster fork which should be at the right of the soup spoon. _____10. Candles should be short enough to be at the level of the glass. _____11. Tables must be left unattended after the guests are finished eating. _____12. Small plates must be the first to be removed. _____13. You can use any kind of tray for bussing. _____14. It is proper to remove the plates of the guests without their permission. _____15. It is appropriate to remove soiled utensils at the right side of the guests.

12

What I Can Do

Direction: Using the pictures below, identify the different styles of table service. Give their characteristics.

1. 2. 3.

Additional Activities

Direction: To have a deeper understanding of the topic Option 1: Watch a video that shows the different styles of table service.

Observe how it is done. Write your observation in your quiz notebook.

Option 2: Illustrate / draw in your activity notebook the different styles of

table service. Describe how these are done. Write your descriptions in your quiz notebook.

13

Assessment Direction: To test yourself about maintaining the freshness and quality of

cereal dishes, answer the questions below. Write your answers in your quiz notebook.

_______ 1. When laying the flatware, the fork is placed with tines facing up at the ________of the plate. a. left side c. upper side b. right side d. lower side _______ 2. Serving flatware is generally laid at the _______ of the dish in which the serving flatware stuck into the food at the start of the meal. a. left side c. upper side b. right side d. lower side _______ 3. Cups and saucers are placed at the top ________ a. left side c. upper side b. right side d. lower side _______ 4. Drinking glasses are placed at the tip of the knife or spoon at ________ of the cover. a. left side c. upper side b. right side d. lower side _______ 5. Serving dishes are placed at the middle of the table in a manner that will not make the table look cluttered. Make sure that _____ for each dish is provided and placed near the dishes. a. serving flatware c. knife b. fork d. tongs _______ 6. It is a general name for liquor, which means water of life. It is distilled from a fermented mash or corn or other cereal grains called ________. a. gin c. rum b. juice d. whiskeys _______ 7. It is distilled from a fermented mash of sugar cane juice or molasses, which is produced in most tropical countries and generally bottled at 40 %alcohol known as a. gin c. rum b. juice d. whiskeys _______ 8. It comes from the French word genievre, which means junifer berry, the chief flavoring agent is a kind of beverage referred to

14

as: a. gin c. rum b. juice d. whiskeys _______ 9. This is a table appointment, which must not be placed near the sides or edges of the tray where they are likely to fall off. a. plates c. glasses b. spoons d. knife _______ 10. Usually, the food is served from the________ side of the customer a. left c. center b. right d. top _______ 11. Serve red wine, new, slightly chilled at a temperature of__; a. 12-14 ° C c.15-16 ° C b. 10-11 ° C d. 22-24 ° C _______ 12. For breakfast, the order of service begins with _______. a. water c. coffee b. fruits d. bread _______ 13. It is defined as any liquid swallowed to quench thirst for nourishment or enjoyment. a. water c. liquor b. soda d. beverage _______ 14. In stacking soiled dishes, place the _________ at the center of the tray so that one arm can support them. a. light glasses c. spoon and fork b. heaviest plates d. heaviest teaspoons _______ 15. The march of the menu should include a. appetizer, soup, main course, dessert b. soup, rice, meat, fish c. salad, dressing, beverage, water d. breakfast, cake, wine, coffee

15

Lesson

2 Rules to Observe in

Table Service

What I Need to Know The history of food service is as old as the time, although few specifics were known about the first vendors and inn keepers who served meals in exchange of currency. The modern hospitality industry has developed a body of knowledge about best practices that increase the odds of success for a food service business. These practices are often intentionally implemented by larger businesses and franchises that develop replicable systems, but they can also be valuable for smaller companies run by individuals or smaller teams. Modern food service management is characterized by efficiency, economies of scale and technologies that increase productivity and also provide enhanced food safety. In the restaurant industry. Contemporary catering management relies heavily on computerized information systems for receiving and tracking orders. This allows caterers to streamline their offerings and easily communicate basic menus and delivery information. Catering management has also been transformed by the widespread availability of food service ingredients and equipment and the streamlining of service and delivery infrastructure using standard-sized pans and storage boxes. Skills and Competency:

At the end of the lesson you are expected to: ● Describe the procedure for serving food at the table and ● Develop a working knowledge of the rules in table service.

16

What I Know Direction: Let us find out what you know about the rules to observe in table

service. Write your answers in your quiz notebook. 1. Statements below are the order of service for lunch or dinner except one.

a. As soon as the guest is seated, fill the water glass ¾ full with ice water.

b. Serve chilled butter on a bread and butter plate and the appetizer at the center of the cover, if these are included in the menu.

c. When the guest is through, remove the appetizer dish. d. Place the heaviest plate at the center of the tray. 2. It is a common type of glass, which is brittle, scratch-resistant, and gives a soft luster. a. lime glass b. lead ball c. blown glass d. beer glass 3. These tools and utensils are very essential in mixing beverages except one. a. blender b. mixing glass c. strainer d. knife 4. Plastic, wood, metal, styrofoam and papers are commonly used nowadays in mixing wine but are not advisable. a. increase flavor b. loose the taste c. enhanced the flavor d. affects the appearance 5. It is a fermented, slightly alcoholic beverage and brewed from malt. a. liquor b. wine c. beer d. alcohol 6. These are distilled alcoholic drinks. a. wine b. beer c. vodka d. liquor

17

7. These are drinks obtained by distillation after fermentation from vegetables, fruits, grains and other substances with sugar starched bound. a. spirit b. whiskey c. liquor d. wine 8. It is an alcoholic beverage that is usually taken with ice. a. beer b. spirit c. whiskey d. vodka 9. This is generally referred to as bourdon that contains at least 51 % of maize and is aged at least 2 years oak. a. Canadian whiskey b. American whiskey c. Irish whiskey d. Japanese whiskey 10. It is a distilled drink fermented from sugarcane or molasses, which is produced in most tropical countries and generally bottled at 40 % alcohol. a. vodka b. rum c. whiskey d. alcohol 11. This is a clear and colorless drink that resembles a gin but has a faint citrus-like flavor. a. whiskey b. vodka c. beer d. wine 12. Which of the following is not the order of serving plated food? a. Serve food from the left side of the customer. b. Use your left hand in placing the food plate of the customer, while

your right hand holds the tray. c. While placing the food plate from the customer’s left side, step your

left foot forward for balance. d. When removing dirty plates from the table, do it from the right side of

the customer. 13. What is the order for breakfast that one must observe? a. Begin with fruits or fruit juice. b. Begin with appetizer. c. Begin with the main course. d. Begin with dessert.

18

14. This is to be observed in serving dinner using the Russian service. a. fruit or fruit juice b. soup and appetizer c. dessert d. water 15. It is where the dessert must be served on the table. a. center of the cover b. left side of the cover c. right side of the cover d. front of the cover.

What’s In Direction: To check your previous knowledge in lesson 1, answer the

questions below. Write the letter F if the statement is a fact and NF if it is not in your activity notebook.

1. A well planned and attractive table contributes to the success of a party. 2. In a cover, we can place any tableware depending on the style of meal service when setting the party table. 3. We should see to it that the table appointments are appropriate for the dishes to be served. 4. Drinking glasses are placed at the tip of the fork at the left side of the cover. 5. In an English and family style of table service, the food is cooked at the kitchen where the food servers will carry platters or bowls to the table and present to the host or hostess who passes the food including the dinnerware. 6. The French style of table service is the most popular style used in restaurants. 7. In a Smogarbord or buffet style of table service, the guests will get their food. 8. At the dining table, the tables are not set with all appointments for dining except the dinner plate. 9. In setting the table, table appointments are inspected for cleanliness. 10. The food server is not obliged to confer with the headwaiters about diners with special needs.

19

What’s New

Direction: Observe the picture below. Write your observations in your in your activity notebook.

https://www.wisegeek.com/what-is-proper-serving-etiquette.htm

What Is It

There are dining places that are not particular about the order of service. Establishments like these only aim to get the food on the table. A good food server however, does his / her work professionally.

Here are some guidelines on the order of service, to wit:

1. In banquets and formal gatherings, serve the host / hostess or the guest of honor first, following a counterclockwise direction.

2. In informal groups, serve the hostess first if she is known. If the hostess is not identified, start with the most senior female in the group.

3. In small, intimate groups, serve the female first, then the males. Serve following a counterclockwise direction. 4. The service of lunch or dinner follows this order:

a. As soon as the guest is seated, fill the water glass three-fourths full with ice water. Keep the water glass refilled continuously during the meal.

b. Serve the chilled butter on a bread and butter plate and the appetizer at the center of the cover, if these are included in the

20

menu. c. When the guest is through, remove the appetizer dish. d. Serve the soup at the center of the cover.

e. Remove the soup plate or soup bowl after the guest is finished with the course. f. Serve the main dish or entrée at the center of the cover in front of the guest.

g. When the guest is through, remove the main dishes and used flatware. Leave the water glass, which is constantly replenished throughout the meal. Leave the dessert implements, either teaspoon or dessert fork, if they are set on the table.

h. If morsels of food or crumbs are on the table, clear the table with the use of a napkin.

i. Set the dessert implements, if they have not yet been set. j. Serve the dessert at the center of the cover. k. Serve the beverage, if the diner prefers it be served with the dessert.

Otherwise, beverage may be served after the dessert.

5. For breakfast, the order of service begins with the fruit or fruit juice. This is equivalent to soup and appetizer for lunch and dinner. Loading of Trays

Part of being a good server is being systematic with one‘s work. Trays are used to facilitate service. Knowing how to load trays contributes to prompt, smooth and efficient service and helps reduce accidents and unnecessary work strain.

The following should be remembered when loading trays:

● Place the heaviest plates at the center of the tray. Distribute the other dishes evenly on the sides of the tray while maintaining proper balance.

● Glasses, cups, teapots and coffeepots must not be placed near the sides or edges of the tray where they are likely to fall off. ● During service, arrange the cups and saucers on the tray separately instead of having each cup on top of a saucer. This will occupy much space and will lessen the load of the tray. As the guests are served, place each cup over a saucer one at a time until all the guests have been served. ● In stacking soiled dishes, place the heaviest plates at the center of the tray so that one arm can support them. Its weight can help stabilize the tray. ● Place tall objects, such as glasses and bottles, as close together as possible to prevent them from falling. This way they will support each other

21

and will have less chances of falling. ● Be sure trays are always clean, dry and free from any spillages or food particles. All throughout the service, keep the tray clean and dry. Beverages are defined as any liquid swallowed to quench thirst for nourishment or enjoyment. It is classified as alcoholic and non-alcoholic drinks, which are taken depending upon the occasion and event. Beverage ware includes

A. Glassware 1. Lime Glass - common type of glass, brittle, scratch resistant and gives a soft luster. 2. Lead Glass - It is made of sand, pot ash, lime and lead oxide, and is

termed crystal. It gives a bell-like tone when tapped and with brilliant luster.

3. Blown Lead Glass - is considered fine and expensive with exquisite

and intricate decorations like etchings and sand carvings. Different Glasses Used in Serving Beverages

Collins / Highball 8 oz. - 16 oz. (230 ml. - 473 ml.)

Used for serving juices, aerated drinks, gin and tonic, etc.

Rock Glass or Tumbler

6 oz. - 10 oz. (177 ml. - 295 ml.) Used for serving drinks 'On the Rock's'

22

Whisky / Shooter

1 oz. - 2 oz. (29ml. - 59 ml.) Used for single measures of liquor and ‘shooters’

Beer Schooner

12 oz. - 14 oz. (354 ml. - 414 ml.) Used for pilsner and bottled beers

Beer Mug 12 oz. - 14 oz. (354 ml. - 414 ml.) Used for ½ measure of draft beer

Beer / Pint 1 Pint (473 ml.)

Used for serving draft beer

23

Red Wine / Bordeaux 8 oz. - 14 oz. (236 ml. - 414 ml.)

Used for serving red wine

Wine / All Purpose 8 oz. - 14 oz. (236 ml. - 414 ml.)

Used for serving red wine and white wine

Champagne Tulip / Champagne Flute 6 oz. - 8 oz. (177 ml. – 230 ml.)

Used for serving sours, champagne and champagne cocktails

Plastic, wood, metal, styrofoam and papers are also commonly used

nowadays. However, these materials may lose the taste of class if served to guests.

Other tools used include: blender, mixing glass, cocktail shake, funnel, strainer, squeezer, ice scoops, ice pricks, fruit cutting board, two-way jigger, champagne cooler and knives.

These tools and utensils are very essential in mixing beverages. In alcoholic beverages, the common ingredient is ethyl alcohol.

24

Common Alcoholic Beverages ● Wine is produced from the fermented juice of grapes and other fruits. It

contains alcohol. Usually, wine is used to compliment meals and in cooking to enhance flavor of various dishes.

● Beer is fermented, slightly alcoholic beverage. Brewed from malt or any malt substitutes such as grains, grain products, sugars, syrups containing 3-8% alcohol.

● Liquors are distilled alcoholic beverages. Beverages are expressed as proof. Below are some of the famous liquors.

1. Spirits The drinks are obtained by distillation after fermentation from vegetables, grains, fruits, plants and other substances with sugar or starch bound. Typically, these contain 37.5 percent of alcohol or greater and are not refined with flavor during distillation process with the exception of modern spirits, which are refined with flavors after distillation such as The Absolute (Swedish Vodka) and Vodka Sobieski (with cranberry Whiskey). It is the general name for liquors, which means water of life. It is distilled from a fermented mash or corn or other cereal grains. Whiskeys are broadly divided into two categories: straight which are made of grain or malt (sprouted grain); and blended, which is made from grain, malt and water.

Other substances such as sherry and burned sugar (caramel) are added in small amounts to achieve various blended whiskeys.

2. Whiskey

It is an alcoholic beverage that is commonly drank with ice. It is associated with scotch whiskeys, so it is called ‘On the Rocks’, which means with ice cubes only, as in the oft-heard request: scotch on the rocks. When it is mixed, it is combined with either water or soda. It does not commonly share billing with a major mix (citrus is an exception).

25

Classifications of Whiskey ● American – generally referred to as Bourbon, which contains at least 51 %

of maize and is aged at least two years in oak. Wild Turkey is an example.

● Canadian – also called Rye is a distinctive product of Canada. It is distilled from a mash of cereal grains such as rye, barley or wheat. It is aged at least three years before it is bottled. Canadian Club and Crown Royal are examples of this type.

● Irish Whiskey – is a triple distilled from a mash of barley malt and is aged for at least four years in wood. Examples are Jamierson and Bush Mills.

● Japanese – are from various blended grains that sometimes include small amounts of rice, but almost never wheat or rye.

● Scottish Whiskey – is the whiskey made in Scotland also known as worldwide scotch. It uses barley in its composition and is found in three basic types according to the raw material utilized. Single malt scotch is distilled from a mash of smoked barley malt. Blended scotch is a whiskey which contains blends derived from a single malt scotch whiskey originating from several distilleries.

3. Gin comes from the French word genievre, which means junifer berry, the chief flavoring agent in gin. It is a highly aromatic blue-green berry of the junifer, a low-slung evergreen bush (genus Juniperus) that is commercially grown in Northern Italy, Croatia, United States and Canada. Present day gins are flavored, distilled and colorless to pale yellow

liquor made from a fermented mash of cereal grains. The distinct flavor of the gin comes from exposing the vapor to juniper berries and other plant products. It serves as a mixer for cocktails like Martini and Gimlet, Tom Collins and the Gin Tonic.

It is recognized as a refreshing and cosmopolitan drink. Gin became the darling of the famous canard cruises, when an American hostess crossed the Atlantic from U.S.A to the U.K. who wanted to fill in her blank time party. In the Philippines, the most popular brand of gin among local consumers is the Ginebra San Miguel label.

4. Rum is distilled from a fermented mash of sugar cane juice or molasses,

which is produced in most tropical countries and generally bottled at 40 % alcohol.

26

Rums usually derive their name from their place of origin, and each has its own distinctive flavor. Differing styles such as Amber, Spiced, Dark and Blanco are produced by different methods.

In the traditional method of process, sugar that has been harvested is placed in a hacking machine. Then the resulting small pieces are then soaked in water and grounded. The juice is extracted and filtered, then fermented.

5. Vodka is clear and colorless and thus resembles gin but has a faint citrus- like flavor. It is often used instead of gin or whisky in mixed drinks.

Serving Technique for Plated Food 1. Serve food from the left side of the customer. 2. Use your left hand in placing the food plate of the customer while your right hand holds the tray. 3. While placing the food plate from the customer’s left side, step your left foot forward for balance. 4. When removing dirty plates and dishes from the table, do it from the right side of the customer. 5. While removing the used plates from the customer’s right side, your left

hand should be holding the tray as your right hand reaches to take out the plates. Maintain your left foot forward for balance.

6. Follow the 3S in dishing out (stack, scrape, separate). Use a tray in delivering plates of dishes as well as in removing used dishes. Proper Sequence of Serving 1.Cold dish followed by hot. 2. Liquid followed by solid. 3. Salty or sour flavored items followed by sweet. 4. The march of the menu should be appetizer, soup, main course, and dessert. Serving Sandwich with Coffee

If a customer orders sandwich with coffee, the waiter proceeds with the following service:

1. Place the necessary appointments. Keep knife on the right side of the

27

cover; fork on the right side of the cover; salt and pepper shaker on top of the cover (middle of the table); tomato sauce and mustard next, to the right side of the salt and pepper shaker.

2. If coffee is served and is still in the middle of the cover, the waiter moves the cup and saucer to the right side of the guest while excusing himself. In moving the cup and saucer, lift and never drag the cup and saucer.

3. If the food is ready for service, pick up the sandwich from pantry and place it on the tray.

4. Hold the tray with the right hand on the left side of the guest and with your left hand holding the plate. Put it in the middle of the cover.

5. Note your handling of plate: No thumb on the plate margin. Place the sandwich in front of the guest while the side dish such as French fries or slices of vegetables is placed on the top side.

6. After placing the plate, wish the guest a good meal. Say, “Enjoy your clubhouse, sir”. Move four places away from the table and take a look at other tables.

7. If guest is finished with his sandwich, move to his right side and ask, “Are you done, sir?”

8. If the guest say yes, with the tray on your left hand, hold the empty plate with your right hand and place it on the tray.

9. Likewise, remove the condiments, move the cup and saucer to the middle of the cover, then, offer another cup of coffee.

In Serving Beverages 1. All types of beverages are served on a bar tray. 2. Serve all drinks from the right or front of the table, (whichever is more convenient for the server and the guest) with a coaster and a napkin. 3. Refill water goblet continuously. 4. To serve soft drinks, pour directly into the glass ¾ full without touching the rim of the glass. 5. Carbonated drinks are served with drinking straw. 6. Serve bottled drinks (beer and soft drinks) by pouring them into a glass. 7. To serve wine from the bottle, hold the bottle slightly to the right to prevent spillage. 8. To serve white wine, pour from a great height, about 5 to 10 centimeters above the glass. 9. To serve red wine (high quality one and old types), pour very delicately with the neck of the bottle almost in contact with the glass without actually touching the glass. 10. To serve sparkling wine, pour from quite high up so that the bubbles of carbon dioxide are freed as these enter the glass and rise to the surface of the wine. 11. Serve red and high-quality wine at 15 to 18 °C (57-63 °F). Serve red wine,

28

new, slightly chilled at 12 to 14 °C (54-57 °F). 12. Serve white wine, light and gassy, quite cold at 8 to 10 °C (46 to 50 °F). Serve white wine, robust and with a strong bouquet cold at 10 to 12 ° C (50-54 °F).

What’s More

Direction: Write the word TRUE if the statement is correct and FALSE if it is not correct. Then change the underline word/s to make the statements correct. Write all your answers in the activity

notebook. 1. All types of beverage are served on a bar tray. 2. Serve all drinks from the right or front of the table, (whichever is more convenient for the server and the guest) with a coaster and a napkin. 3. Refill water goblet continuously. 4. To serve soft drinks, pour directly into the glass ¾ full without touching the rim of the glass. 5. Carbonated drinks are served with drinking straw. 6. Serve bottled drinks (beer and soft drinks) by pouring them into a glass. 7. To serve wine from the bottle, hold the bottle slightly to the right to prevent spillage. 8. To serve white wine, pour from a great height, about 5 to 10 centimeters above the glass. 9. To serve red wine (high quality one and old types), pour very delicately with the neck of the bottle almost in contact with the glass without, however, actually touching the glass. 10. To serve sparkling wine, pour from quite high up so that the bubbles of carbon dioxide are freed as these enter the glass and rise to the surface of the wine. 11. Serve red and high-quality wine at 15 to 18 °C (57-63 °F). Serve red wine, new, slightly chilled at 12 to 14 °C (54-57 °F). Serve white wine, light and gassy, quite cold at 8 to 10 °C (46 to 50 °F). Serve white wine, robust and with a strong bouquet cold at 10 to 12 °C (50-54 °F). 12. Serve food from the left side of the customer. 13. Use your left hand in placing the food plate of the customer while your right hand holds the tray. 14. While placing the food plate from the customer‘s left side, step your left

29

foot forward for balance. 15. When removing dirty plates and dishes from the table, do it from the right side of the customer.

What I Have Learned Direction: Based on the topic, explain the rules to be observed in any

table service. Be sure to enumerate the importance of this procedure. The scoring rubrics below will be the basis for evaluating your essay.

Scoring Rubrics for Essay Criteria Percentage Content 10% Organization 3% Delivery 2% Total 15%

What I Can Do Direction. Arrange the following procedure of serving foods at the table in chronological order using number 1 as the first step, 2 as the

second and so forth. Put your answers in your activity notebook. Serving Plated Food ● Serve food from the left side of the customer. ● Use your left hand in placing the food plate of the customer while your right hand holds the tray. ● While placing the food plate from the customer‘s left side, step your left foot forward for balance. ● When removing dirty plates and dishes from the table, do it from the right

30

side of the customer. ● While removing the used plates from the customer’s right side, your left hand should be holding the tray as your right hand reaches to take out the plates. Maintain your left foot forward for balance. ● Follow the 3S in dishing out (stack, scrape, separate). ● Use a tray in delivering plates of dishes as well as in removing used dishes.

Number Procedure

Additional Activities

Watch an advertisement on the television about the different food

chains in the country, such as Jollibee, Mang Inasal, Chowking and others. Observe the different food service procedure and techniques offered to clients. Write an essay about the activity. Write your observations in your activity notebook.

Food Chains Observation

1. 2. 3. 4. 5.

31

Assessment

Direction: To test yourself about the rules to observe in table service, answer the questions below. Write your answers in your quiz notebook.

1. The following statements are the order of service for lunch or dinner except one.

a. As soon as the guest is seated, fill the water glass ¾ full with ice water.

b. Serve chilled butter on a bread and butter plate and the appetizer at the center of the cover, if these are included in the menu.

c. When the guest is through, remove the appetizer dish. d. Place the heaviest plate at the center of the tray. 2. This is a common type of glass, brittle, scratch-resistant, and gives a soft luster. a. lime glass b. lead ball c. blown glass d. beer glass 3. These tools and utensils are very essential in mixing beverages except one. a. blender b. mixing glass c. strainer d. knife 4. Plastic, wood, metal, styrofoam and papers are commonly used nowadays in mixing wine but these are not advisable. a. increase flavor b. loose the taste c. enhanced the flavor d. affects the appearance 5. It is a fermented, slightly alcoholic beverage and brewed from malt. a. liquor b. wine c. beer d. alcohol 6. These are distilled alcoholic drinks. a. wine b. beer c. vodka d. liquor

32

7. These are drinks obtained by distillation after fermentation from vegetables, fruits, grains and other substances with sugar starched bound. a. spirit b. whiskey c. liquor d. wine 8. It is an alcoholic beverage that is usually taken with ice. a. beer b. spirit c. whiskey d. vodka 9. This is generally referred to as bourdon that contains at least 51 % of maize and is aged at least 2 years oak. a. Canadian whiskey b. American whiskey c. Irish whiskey d. Japanese whiskey 10. It is a distilled drink fermented from sugarcane or molasses, which is produced in most tropical countries and generally bottled at 40 % alcohol. a. vodka b. rum c. whiskey d. alcohol 11. This is a clear and colorless drink that resembles a gin but has a faint citrus-like flavor. a. whiskey b. vodka c. beer d. wine 12. Which of the following is not the order of serving plated food? a. Serve food from the left side of the customer. b. Use your left hand in placing the food plate of the customer while

your right hand holds the tray. c. While placing the food plate from the customer’s left side, step your

left foot forward for balance. d. When removing dirty plates from the table, do it from the right side of

the customer. 13. What is the order for breakfast that one must observe? a. Begin with fruits or fruit juice. b. Begin with appetizer. c. Begin with the main course. d. Begin with dessert. 14. This is to be observed in serving dinner using the Russian service. a. fruit or fruit juice b. soup and appetizer c. dessert d. water 15. It is where desserts must be served on the table. a. center of the cover.

33

b. left side of the cover. c. right side of the cover. d. front of the cover.

What I Need to Know

The fruits and vegetables you eat are loaded with pesticides and chemicals, making it harmful to human health. Pesticides are primarily used for cultivation of crops and in some cases as residues. Fruits and vegetables, however, possess a high amount of pesticides. High levels of chemicals and pesticides pose a threat to human health by damaging the nervous and reproductive systems, disrupting the immune system and even leading to cancer in some cases. The risk factors make it necessary to wash vegetables in the right way to stay safe from diseases. While all the food items get contaminated easily, some food items harbor more contaminants than others. Skills and Competency: At the end of the lesson you are expected to: ● Wash and handle fresh fruits.

34

Lesson

3 Washing and Handling

Fresh Fruits

What I Know

Direction: Let us test what you know about washing and handling fresh fruits. Write your answers in your quiz notebook.

1. These are primarily used for cultivation of crops and in some residues. a. pesticides c. water b. soap d. storage 2. It poses a threat to human health by damaging the nervous and reproductive systems, disrupting the immune system and that will also lead cancer.

a. high level of chemicals c. freezing b. washing d. sacking

3. This is the best way to stay safe from diseases. a. washing products c. food storage b. contamination d. storage techniques 4. Doing this alone cannot remove the harmful pesticides and chemicals from the surface.

a. washing c. storing b. brushing d. freezing 5. This usually removes only the dirt present on the surface. a. water c. soap b. brushing d. storing 6. This is the stage where products may be contaminated by animals, harmful substances in the soil or water and poor hygiene among workers. a. planting phase c. harvesting b. growing phase d. fertilization 7. This can occur even after the product has been purchased, prepared, or through inadequate storage.

a. fermentation c. storing b. contamination d. washing 8. This is to be removed when washing lettuce or cabbage. a. crown leaves c. withered leaves b. outermost leaves d. fresh leaves 9. This is to be used in drying products to reduce bacteria that may be present. a. clean towel c. apron b. clean cloth d. table rag 10. This is used to scrub firm products, such as melons and cucumbers. later. a. clean rag c. feather duster b. clean brush d. clean cloth

35

11. This alone will not remove pesticides and chemicals in fruits and vegetables. a. fermenting c. washing b. cleaning d. brushing 12. This only removes the dirt present on the surface of the product. a. brush c. water b. cloth d. feather duster 13. This can also be the cause of foodborne illnesses. a. food c. products b. fruits d. containers 14. The maximum time limit of washing hands with warm water and soap before and after preparing fresh product is very important. a. 20 minutes c. 20 seconds b. 30 minutes d. 30 seconds 15. This is to be done while holding the product under plain running water so that there will be no need of using soap. a. brush c. gently rub b. wipe gently d. peel

What’s In Direction: To check what you learned in lesson 2, answer the questions

below and write letter F if the statement is a fact and NF if it is not in your activity notebook.

1. All dining places are particular about the order of service. 2. In small intimate groups, the female guests are served first followed by the males. The food is served in a counterclockwise direction. 3. Even if the guest is through, you cannot remove yet the appetizer dish. 4. For breakfast, the order of service begins with the fruit or fruit juice. This is equivalent to soup and appetizer for lunch and dinner. 5. In loading trays, the heaviest plates are placed at the side of the tray. 6. A lime glass is the common type of glass. It is brittle, scratch-resistant and it gives a soft luster effect. 7. A red wine or Bordeaux glass is used for serving red and white wine. 8. Liquors are distilled alcoholic beverages. 9. An American whiskey, also called as Rye, is a distinctive product of Canada. 10. All types of beverages are served on a bar tray.

36

What’s New Direction: Match Column A with Column B. Write only the letter of your answer. Column A Column B 1. This makes the fruits contaminated, a. pesticides that is why we need to wash fresh fruits. 2. The part of the pesticides and b. residue chemicals that stays on the products that can make life- threatening at times. 3. This occurs even after the product c. contamination has been purchased, prepared or through inadequate storage. 4. The most efficient storage for lettuce d. refrigerator or watermelon. 5. This is the maximum time of e. 20 seconds washing hands before and after preparing fresh products. 6. This is to be done when there are f. cut damages or bruised areas of the product. 7. This is to be done before peeling g. rinse the fruits so that the dirt and bacteria cannot transfer from the knife to the fruit. 8. While holding the product under h. gently rub plain running water, this is what we must do for us not to use soap while washing. 9. This is used to scrub firm products, i. clean brush particularly melons and cucumbers. 10.This is to be removed from the j. outermost leaves head of a lettuce or cabbage.

k. storage time

37

What Is It Pesticides and chemicals keep the food items safe from insects and

pests. However, the residue of these pesticides and chemicals stay on the product, which can be life-threatening at times. Washing fruits and vegetables with water doesn’t remove the harmful pesticides and chemicals from the surface. Just washing fruits and vegetables under running water is not enough. Water usually just removes the dirt present on the surface.

Although most people know animal products must be handled carefully to prevent illness. Products too can be the culprit in outbreaks of foodborne illnesses. In recent years, the United States has several large outbreaks of illnesses caused by contaminated fruits and vegetables including spinach, cantaloupe, tomatoes and lettuce.

Glenda Lewis, an expert on foodborne illness with the Food and Drug Administration, says “Fresh produce can become contaminated in many ways. During the growing phase, produce may be contaminated by animals, harmful substances in the soil or water and poor hygiene among workers. After a product is harvested, it passes through many hands, increasing the contamination risk. Contamination can even occur after the product has been purchased, during food preparation or through inadequate storage.”

If possible, we need to choose products that are not bruised or damaged, and make sure that pre-cut items such as bags of lettuce or watermelon slices are either refrigerated or on ice both in the store and at home. In addition, follow these recommendations:

1. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh product.

2. If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating.

3. Rinse product BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.

4. Gently rub product while holding under plain running water. There’s no need to use soap for washing a product.

5. Use a clean vegetable brush to scrub firm product such as melons and cucumbers.

38

6. Dry product with a clean cloth or paper towel to further reduce bacteria that may be present.

7. Remove the outermost leaves of a head of lettuce or cabbage.

What’s More

Direction: Read each statement carefully. Write T if you think the statement is TRUE. Write F if the statement is FALSE. If you have questions, write your answers in your test notebook.

1. Fruits and vegetables you eat are loaded with pesticides and chemicals that make these harmful to human health. 2. Fruits and vegetables possess a high amount of pesticides. 3. Pesticides and chemicals keep the food items safe from insects and pests. 4. Washing fruits and vegetables with water does not remove harmful pesticides and chemicals from the surface. 5. Just washing fruits and vegetables under running water is not enough. 6. Water is enough to remove the dirt present on the surface. 7. During the growing phase, products are not contaminated by animals, harmful substances in the soil or water, and poor hygiene among workers. 8. After the product is harvested, it does not pass to many hands. 9. Contamination can never occur after the product has been purchased. 10. If there is a damage or bruise that occurred before eating or handling, do not cut the damaged or bruised areas before preparing or eating.

What I Have Learned Direction: Based on the topic, explain the steps to be observed in

washing fresh fruits. The scoring rubrics below will be the basis for evaluating your essay.

39

Scoring Rubrics for Essay Criteria Percentage Content 10% Organization 3% Delivery 2% Total 15%

What I Can Do Direction: At home, you buy fruits and vegetables from the market or

harvest from your vegetable garden if you have. Together with your family members, wash the products below based on

what you have learned from the lesson.

apple chico santol papaya guava citrus

Your answers will be rated using the scoring rubric below.

SCORE CRITERIA 10 Can perform the skill very satisfactorily without

supervision and with initiative and adaptability to problem situations

7 Can perform the skill satisfactorily without

assistance or supervision

4 Can perform the skill less satisfactorily but requires some assistance and/or supervision.

1 Can perform parts of the skill satisfactorily, but

requires considerable assistance and/or supervision

40

Additional Activities Direction: To deepen your understanding of the lesson, research for other

important details on how to wash fresh fruits. Write your answers in your assignment notebook.

Assessment

Direction: Let us test what you have learned about washing and handling fresh fruits. Write your answers in your quiz notebook.

1. These are primarily used for cultivation of crops and in some residues. a. pesticides c. water b. soap d. storage 2. It poses a threat to human health by damaging the nervous and reproductive systems, disrupting the immune system, and that will also lead to cancer.

a. high level of chemicals c. freezing b. washing d. sacking

3. This is the best way to stay safe from diseases. a. washing products c. food storage b. contamination d. storage techniques 4. Doing this alone cannot remove the harmful pesticides and chemicals from the surface.

a. washing c. storing b. brushing d. freezing 5. This usually removes only the dirt present on the surface. a. water c. soap b. brushing d. storing 6. This is the stage where products may be contaminated by animals, harmful substances in the soil or water and poor hygiene among workers. a. planting phase c. harvesting b. growing phase d. fertilization 7. This can occur even after the product has been purchased, prepared, or through inadequate storage.

41

a. fermentation c. storing b. contamination d. washing 8. This is to be removed when washing lettuce or cabbage. a. crown leaves c. withered leaves b. outermost leaves d. fresh leaves 9. This is to be used in drying products to reduce bacteria that may be present. a. clean towel c. apron b. clean cloth d. table rag 10. This is used to scrub firm products, such as melons and cucumbers. a. clean rag c. feather duster b. clean brush d. clean cloth 11. This alone will not remove pesticides and chemicals in fruits and vegetables.

a. fermenting c. washing b. cleaning d. brushing 12. This only removes the dirt present on the surface of the product. a. brush c. water b. cloth d. feather duster 13. This can also be the cause of foodborne illnesses. a. food c. products b. fruits d. containers 14. The maximum time limit of washing hands with warm water and soap before and after preparing fresh product is very important. a. 20 minutes c. 20 seconds b. 30 minutes d. 30 seconds 15. This is to be done while holding the product under plain running water so that there will be no need of using soap. a. brush c. gently rub b. wipe gently d. peel

42

Post Assessment Direction: Let us test what you have learned on serving food and

beverages by answering the questions below. Read them carefully and choose the letter that is best described by the statement. Write your answers in your quiz notebook.

1. This must always be remembered when setting the table for the diners. a. comfort c. preference b. seating arrangement d. area 2. The type of table service where all the foods are cooked and plated in the kitchen.

a. American service c. English service b. Russian service d. Family service

3. It is a formal type of table service, elaborated and dignified. a. French service c. Russian service b. English service d. American service 4. This is a table service where the food is displayed and the guests will serve themselves.

a. buffet service c. family service b. Russian service d. English service 5. These together with food accompaniments include salt and pepper, shakers, toothpick, paper napkins, sauces, flower vase and ashtray.

a. condiments c. dessert b. fruits d. main dish 6. This is used to facilitate the serving of the food. a. tray c. food container b. serving dish d. plates 7. These are defined as any liquid swallowed to quench thirst for nourishment or enjoyment. a. beverages c. softdrinks b. wine d. fruit juice 8. It is a glassware made of sand, pot ash, lime and lead oxide and is termed as crystal. a. lad glass c. lime glass b. blown lead glass d. wine glass 9. It is an alcoholic beverage produced from the fermented juice of grapes and other fruits. a. wine c. beer b. liquors d. spirits 10. These are drinks obtained by distillation after fermentation from vegetables, grains, fruits, plants and other substances with sugar or starch bound. a. spirits c. gin b. whiskey d. rum

43

11. These are primarily used for cultivation of crops and making it harmful to human health. a. pesticides c. herbicides b. chemicals d. garden tools 12. The main effect of this is just to remove the dirt present on the surface of the product. a. water c. cloth b. insecticides d. brush 13. This can occur after the product has been purchased, during food preparation or through inadequate storage. a. contamination c. fermentation b. washing d. storing 14. This is to be done with the products before peeling. a. rinse c. wash b. slice d. drain 15.This is found to stay in pesticides and chemicals after harvesting or even after storing. a. residue c. germs b. bacteria d. dust

44

Answer Key

Lesson 1

45

Lesson 1 -Assessment 1. a 2. c 3. b 4. b 5. a 6. d 7. c 8. a 9. c 10. a 11. a 12. b 13. d 14. b 15. a

Lesson 1 - What I Can Do 1. Family Style of Table Service 2. American Style of Table Service 3. French Style of Table Service

Lesson 1 - What I Have Learned 1. T 2. T 3. T 4. T 5. T 6. T 7. T 8. T 9. T 10. T 11. T 12. T 13. T 14. T 15. T

Lesson 1 - What’s More 1. American

Service 2. English

Service 3. French

Style 4. Russian

Style 5. Buffet

Style

Lesson 1 - What’s New 1. table 2. tableware 3. setting 4. table cloth 5. fork 6. glasses 7. server 8. cleanliness 9. standard 10.dining

Lesson 1 - What I Know 1. a 2. c 3. b 4. b 5. a 6. d 7. c 8. a 9. c 10. a 11. a 12. b 13. d 14. b 15. a

Module 1 - What I Know (Pre-Test) 1. a 2. a 3. a 4. a 5. a 6. a 7. a 8. a 9. a 10. a 11. a 12. a 13. a 14. a 15. a

Lesson 2

46

Lesson 2 -Assessment 1. a 2. c 3. b 4. b 5. a 6. d 7. c 8. a 9. c 10. b 11. a 12. b 13. d 14. b 15. a

Lesson 2 - What's More 1. TRUE 2. TRUE 3. TRUE 4. TRUE 5. TRUE 6. TRUE 7. TRUE 8. TRUE 9. TRUE 10. TRUE 11. TRUE 12. TRUE 13. TRUE 14. TRUE 15. TRUE

Lesson 2 - What’s In 1. F 2. 3. F 4. 5. F 6. 7. F 8. 9. F 10.

Lesson 2 - What I Know 1. a 2. c 3. b 4. b 5. a 6. d 7. c 8. a 9. c 10. b 11. a 12. b 13. d 14. b 15. a

Lesson 3

47

Lesson 3 -Assessment 1. a 2. a 3. a 4. a 5. a 6. b 7. b 8. b 9. b 10. c 11. c 12. c 13. c 14. c 15. c

Lesson 3 - What's More 1. T 2. T 3. T 4. T 5. T 6. F 7. F 8. F 9. F 10. F

Lesson 3 - What’s New 1. a 2. b 3. c 4. d 5. e 6. f 7. g 8. h 9. i 10. j

Lesson 3 - What’s In 1. 2. F 3. 4. F 5. 6. F 7. 8. F 9. 10. F

Lesson 3 - What I Know 1. a 2. a 3. a 4. a 5. a 6. b 7. b 8. b 9. b 10. c 11. c 12. c 13. c 14. c 15. c

Module 1 - Post Assessment 1. a 2. a 3. a 4. a 5. a 6. a 7. a 8. a 9. a 10. a 11. a 12. a 13. a 14. a 15. a

References Belmonte, L.R. et Al. (year). Philippine Fiesta Recipes. Place: Publisher. Bennion, M., & Sheule, B. (2004). Introductory to Foods (12th Ed.). Pearson Education. Bobby George, Food and Beverage Service, Jaico Publishing House, pp. 19,

82 - 86 Chavez, Libia et al, Basic Foods for Filipinos, 4th edition, Merriam & Webster

Bookstore, Inc.2006, pp. 81 – 88, pp. 460 – 466, pp. 446 – 449

Online Resources https://setupmyhotel.com/train-my-hotel-staff/f-and-b/366-glasswares-types.html

https://www.wisegeek.com/what-is-proper-serving-etiquette.htm https://www.academia.edu/31769385/_Food_and_Beverage_Service_Operation_History_of_Food_Service_Organization_Module

https://bizfluent.com/13636624/the-history-of-food-service-managemen

https://www.bing.com/images/search?q=food+server+image&qpvt=food+server+image&form=IQFRML&first=1&scenario=ImageBasicHover

https://www.bing.com/images/search?q=image+of+bussing+the+table&qpvt=image+of+bussing+the+table&form=IQFRML&first=1&scenario=ImageB

https://www.bing.com/images/search?q=image+of+bussing+the+table&qpvt=image+of+bussing+the+table&form=IQFRML&first=1&scenario=ImageBa

https://www.bing.com/images/search?view=detailV2&ccid=FtL2p%2b3M&id=keep-clean-wall=signages+of+cleaning+the+table&FORM=IRPRST&ajaxhist=0 https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables#:~:text=Rinse%20produce%20BEFORE%20you%20peel,such%20as%20melons%20and%20cucumbers.

https://www.webstaurantstore.com/article/90/fine-dining-etiquette-for-servers.html

48

For inquiries and feedback, please write or call: Department of Education - Bureau of Learning Resources (DepEd-BLR) DepEd Division of Bukidnon Fortich Street, Sumpong, Malaybalay City Telefax: (088) 813-3634 E-mail Address: bukidnon@deped.gov.ph Website: depedbukidnon.net.ph