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WorksheetsTLE 9 Quarter 1 Review
Total questions: 20
Worksheet time: 15mins
It is a French term that means “set in place” that is you have everything ready to cook and in its place.
Mise 'n place
table d' hote
hors d' oeuvres
It is a popular example of a self-service style where customers carry the food selected from the table of the display to the dining area.
banquet service
buffet service
formal service
It is the simplest form of table service. For this style, a host greets and sets the customers. He also provides them with menu cards for the meal.
American service
Russian service
French service
It is informal and is used in many Filipino homes. Food is served in platters or bowls placed at the center of the dining table.
Family service
Banquet service
Buffet service
These are the spoons, forks, knives, and spreaders that are made of sterling silver, stainless steel, plated silver, ceramic, wood, or plastic
flatware
holloware
dinnerware
These are the tablecloths, plastic table covers, placemats, runners, and napkins
holloware
table decorations
linens
These are the goblets, sherbet glasses, and juice, tea, and coffee sets
holloware
beverageware
dinnerware
These are the platters, serving bowls, tureens, creamers, sugar bowls, teapots and trays that are made of metal
holloware
flatware
dinnerware
These are linens that can be bought in different colors, sizes, and designs. These are traditionally folded and placed to the left of the table setting outside the outmost fork.
table cloth
placemat
napkin
These are pickled items that are raw, crisp vegetables such as julienned carrots or celery sticks.
salad
relish
canape
These are made out of thin slices of bread in different shapes.
cocktails
hors d' oeuvres
canape
This holds spread and garnish for canapés.
base
garnish
spread
This is placed on top of the base so the garnish sticks to it without falling off.
base
garnish
spread
This is a list of ingredients and procedures to prepare a food item.
recipe
menu
catalog
It is French for “table of the host”. This menu offers a complete meal at a fixed price.
Mise 'n place
table d' hote
hors d' oeuvres
It is a menu offered for special occasions such as weddings, debuts, anniversaries, etc. this menu has fixed price and is chosen beforehand.
function menu
ala carte
table d' hote
It is a French word meaning “according to the card.” This menu enables the customers to choose the type of dish
cycle menu
ala carte
table d' hote
These are food items with longer shelf life.
perishable food
non-perishable food
contract food items
It is the point at which a foodservice operation inspects and takes legal ownership and physical possession on the items ordered.
storing
receiving
purchasing
It is the process of getting the right product for a facility at the right time and in a form meeting pre-established standards of quality, quantity, and price.
storing
receiving
purchasing
