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  • Tle 1ST Quarter

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    This document provides definitions and descriptions of various terms related to table settings, styles of food service, and facilities involved in food service. It defines different types of table linens like napkins, placemats, and tablecloths. It also describes formal, casual, and other styles of table settings. Additionally, it outlines different food service styles like classical French service, English service, and a la carte service. Finally, it mentions various rooms and facilities used in food service establishments like the linen room, refrigerator room, and silver room.

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    TLE-1ST-QUARTER (1)

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    This document provides definitions and descriptions of various terms related to table settings, styles of food service, and facilities involved in food service. It defines different types of table linens like napkins, placemats, and tablecloths. It also describes formal, casual, and other styles of table settings. Additionally, it outlines different food service styles like classical French service, English service, and a la carte service. Finally, it mentions various rooms and facilities used in food service establishments like the linen room, refrigerator room, and silver room.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    17 views2 pages

    Tle 1ST Quarter

    Uploaded by

    iiNebularBlaze - Roblox
    This document provides definitions and descriptions of various terms related to table settings, styles of food service, and facilities involved in food service. It defines different types of table linens like napkins, placemats, and tablecloths. It also describes formal, casual, and other styles of table settings. Additionally, it outlines different food service styles like classical French service, English service, and a la carte service. Finally, it mentions various rooms and facilities used in food service establishments like the linen room, refrigerator room, and silver room.

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    © All Rights Reserved
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    of 2

    TECHNOLOGY & LIVELIHOOD EDUCATION

    MS. MARY GRACE SORIANO I 1ST QUARTER REVIEWER

    Napkins - available in variety of sizes,


    may match or contrast with the other Classical French service - this style of
    linen on the table. service is elegant and spectacular.

    Linen room - it is where the Formal table setting - this is the table
    tablecloths, napkins place mats, setting for festive family dinners,
    aprons, waiters cloths, table skirting, holiday celebrations, weddings and
    table covers, glass towels, bread semi-formal events.
    baskets, menu holders are kept clean
    and ready to use. Butler service - this is mostly used at a
    banquet or reception.
    Box pleat - it is made from a sequence
    of back-to-back knife pleats. Napkin folding - it is a type of
    decorative folding done with a napkin.
    Swag - commonly attached with
    overlap clips that skirt pleating. Menu card - it is a printed list of food
    items offered in a restaurant.
    Set menu - it has been predetermined,
    usually by the host of the function or Gathered or shirred - a popular choice
    event. due to their simplicity and reasonable
    cost.
    Refrigerator room - it contains
    perishable food as meat, poultry, fish, Casual table setting - this table
    fruits, and vegetables. setting is designed for everyday use
    and is suitable for any meal.
    Placemats - they come in a wide
    range of colors, designs, materials, size French box pleat - these are narrower
    and shape. than regular box pleats, giving the
    bottom of the table skirting a fuller
    English service - it is an informal type appearance.
    of service that is designed to make the
    guest/s feel at home. Cyclic menu - this type of menu is
    suitable for establishments where
    Modern american plated service - this same customers are being served on a
    style of service as the name implies, regular basis.
    originated in America. This style of
    service is fast and efficient. A la carte - this term means “from the
    card”, each dish on an a la carte is
    Fringe - it is a playful addition to the cooked to order and price individually.
    party tables.
    Silver room - it contains completed
    stocks of silverware, chinaware,
    glassware, cutlery, ice buckets, coolers,
    bowls, trays, etc.

    Fan menu - this work especially well at


    a summer wedding or other outdoor
    event where guest would appreciate a
    little extra air.

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