Page 89 1.

The most commonly used service styles are: Plate service Silver service

2. The maximum number of plates that a professional waiter should carry to a table at once is no more than four 3. Modern plate service is served from the right for right handed waiters and left for left handed waiters 7. Where should the main item be on the plate when it is placed in front of the guest?

9. Underliners are placed under service equipment in order to make it easier for difficult service equipment to be carried and cleared.

Week 3 Chapters 8 12 Page 96 1. Silver service is the technique of transferring food from a service dish to the guests plate from the left with use if service gear. Service gear usually means a serving spoon and fork.

2. Silver service is performed from the left side (if silver service was performed from the right, the service plate would present a barrier between the guests plate and the waiters right hand) 7. For silver service presentation of the plate should be preplanned by Calculating the size of the portions allowed for each guest and deciding how it should be presented, considering the other items to be served.

For example two green vegetables may be separated by a white item, giving satisfactory visual balance

9. Other accompaniments such as mustard and apple sauce are placed to the left of the main item in front of the guest

Page 107 1. Gueridon service refers to when food is prepared/finished/cooked for serving on a side table/trolley/gueridon at the dining table. 7. Family service is a simple method of service in which serving dishes are placed on the dining table, allowing guests to select and serve themselves. 10. Cafeteria service is where guests collect their own meals on a tray as they select their own food items

Page 110 1. Tables are usually crumbed down after the main course and side plates have been cleared. There arem any different implements that can be used to do this however, the most commonly used would be a dinner plate and folded service cloth. 4. An ashtray can be changed without any contents spilling by covering the ashtray that is being taken away and replacing it with a new clean one.

Page 120 5. Fruit can be prevented from becoming discoloured during the gueridon service in that when fruit is being peeled or cut it should be done so in an appropriate juice to discourage discolouration from occurring. 6. It is especially important for mis-en-place to be completed before cooking on the gueridon to avoid delays when serving guests because the food should be cooked and then immediately transferred to

the guests plate for consumption so that they get the freshest food possible and dont become annoyed with waiting

Page 80 questions 2, 4, 5, 8 a) b) c), 12 Page 89 questions 1, 2, 3, 7, 9 Week - Three: Read chapters 8, 10, 11, 12 Answer questions: Page 96 questions 1, 2, 7, 9 Page 107 questions 1, 7, 10 Page 110 questions 1, 4 Page 120 questions 5, 6

Week - Four: Read chapters 13, 14, Answer questions: Page 130 questions 1, 6, 7 Page 141 questions 1, 2, 3, 4, 5, 6 Week - Five: Read chapters 15, 16, 17 Answer questions: Page 160 questions 1, 2, 3, 11 Page 177 question 1, 6, 10 Page 183 questions 1, 2, 3, 5