QUIZ 1 TLE 10 (2ND QUARTER)

This is a part of many courses, from appetizers to main course to dessert. It gives pleasant plating appearance to meat and gravies.

(a)  

It is used to serve the main course at all meals, formal and informal.

(a)  

This is a formal way of table setting and serving. This is done in big and formal parties. In this style a waiter or housemaid serves each dish to the person eating.

(a)  

A simplified version of informal table setting. Perfect for daytime brunches, casual dinner parties or for fancy dinner at home.

(a)  

This style is use when there are many guest. Each one gets his own plate, fork, spoon and food to eat.

(a)  

It is the largest plate, ranging in size from 11 to 14 inches across.

(a)  

A method of plating where the placement of three basic elements to a dish: protein, starch, and vegetables are based on clock layout.

(a)  

They are ornately decorated. They are specialized plates about 7.25 to 8.5 inches in diameter, used at formal and informal meals.

(a)  

The most symmetrical out of all table setting types.

(a)  

It is a small shallow dish about 4 to 6 inches in diameter by 1 inch deep.

(a)