Table Napkin Folds

 Basic Fold/ Pyramid

 Bishops Hat/ Butterfly/ Blossom Variations
 Bird of Paradise
 Artichoke
 Candle
 Crown
 Mexican Fan

Sequence of Table Layout for any Kind of Service Style

1. Spread the tablecloth, having in mind that the tabletop should be fully covered. Handle the
tablecloth as little as possible to avoid creases.
2. Position the placemats according to service style.
3. Place the silverware-flatware made of or plated with silver. Start from the inside of each
setting and work outward. For example, place the table knife first then the fish knife on the right;
place the table fork then the fish fork on the left.
4. Set the dinnerware based on the food service style specifications..
5. Place the napkins and the glasses for water, wine, or other beverage to be served with the
meal.
6. Position the table centerpiece or other decorations.

Proper Dinning Etiquette

Link: https://www.youtube.com/watch?v=FDGGv7z5r2c&t=216s

Type of Salads and Salad Dressings

Salad is any cold dish of meat, poultry, seafood, fruits, vegetables, or dairy products served
individually or in combination of two or more of these food items and accompanied with a
dressing.
Appetizer Salads are light and can therefore stimulate the appetite without giving a feeling of
fullness.
Accompaniment Salads are side dishes to the main course in a dinner.
Main Course Salads can serve as a one-dish meal as it contains practically all the essential
nutrients - from protein to carbohydrates, fats, vitamins and minerals, and fiber.
Dessert Salads are generally sweet and served in the last course of a meal.
Fruits Salads includes combinations of fruits with dressing like cream, condensed milk, and
cheese.
Vegetable Salads are potatoes and raw vegetables like lettuce, cabbage, carrots, celery onions,
tomatoes, etc.
Protein Salads are consists of meat, fish, or poultry is the main ingredients plus some vegetables
and dressings.
French Dressing is mostly used in vegetable salads and a mixture of vinegar, oil, lime or lemon
juice and seasonings.
Mayonnaise is an emulsion composed of salad oil, vinegar or lemon juice, egg yolk, and
seasonings.
Cooked Salad Dressing is a used of cooked starch paste to substitute part of the egg yolk.

Importance of Salads
 They stimulate one's appetite and add essential nutrients to the diet.
 They are generally low in calorie and are therefore appealing to weight watchers and
vegetarians.
 They provide an opportunity for students like you to create your own salad and express
your artistic ability in combining ingredients with a variety of form, color, texture, and
flavor that would appeal to customers.

Nutritive Value of Salads and Salad Dressings

 Protein - meat, fresh poultry, eggs
 Vitamins and minerals - fruits, vegetables
 Fat - mayonnaise, olive oil, peanut oil, sesame oil
 Carbohydrates - potatoes, croutons, pasta

Tips in Preparing Salads

 Choose the freshest salad greens. In this state, they are crispy and free from any
blemishes, bruises, dark spots, and in their bright, natural color.
 Create an attractive interplay of color, texture, shape, and flavor. Natural colors of fruits
and vegetables such as green, orange, yellow, and white are fresh to look at. Arrange the
salad attractively. Toss the ingredients lightly to create a free intermingling of ingredients
with their shapes, colors, and flavors. Create a three-dimensional appearance in your
salad E or platter by avoiding a fixed arrangement of ingredients and tossing ingredients
lightly thus creating volume and height.
  Choose the right dressing for the right type of salad. Add dressing immediately before the
salad is served to avoid looking limp or wilted. However, for potato or macaroni salads,
the addition of mayonnaise is done hours before it is served to allow the penetration of
flavor or mayonnaise into the potatoes or noodles.
 Arrange the salad attractively. Toss the ingredients lightly to create a free intermingling
of ingredients with their shapes, colors, and flavors. Create a three-dimensional
appearance in your salad E or platter by avoiding a fixed arrangement of ingredients and
tossing ingredients lightly thus creating volume and height.

Computer
<html> encloses the complete HTML document.
<title> specifies a title for the document and displays it on the title bar of the browser window.
<head> contains the document's header information.
<!DOCTYPE> defines the document type and HTML version.
<body> contains the web page content that will be displayed on the browser window.
NOTE: Browsers do not display the HTML tags but use them to render the content of the page.
Elements are the building blocks of web page that are represented by tags.
Elements are usually made up of two tags, the opening tag and closing tag.
Tag are referred to as elements and enclosed in angle brackets.
Container tags have their corresponding tags like <html> </html> tag and <body> </body>
Empty tags have no starting tag and closing tags like <br> tag and <hr> tag.
Attributes provides additional information about the content/s of an element.\
Attributes are made up of two parts, the attribute name and value which are separated by an equal
sign.
NOTE: HTML is not case-sensitive.

HTML Tags
Heading Tag
<h1> tag is the most important heading tag.
<h6> tag is the least important heading tag.
HTML Tags Syntax
 Heading 1 Tag - <h1></h1> or <h1>
 Paragraph Tag - <p></p> or <p>
 Line Break Tag - <br/> or <br>
 Preformatted Tag - <pre>
 Horizontal Rule Tag - <hr/> or <hr>
Character Entities
 Non-Breaking Space - &nbsp; / &#160;
 Less Than - &lt; / &#60;
 Greater Than - &gt; / &#62;
 Ampersand - &amp; / &#38;
 Double Quotation - &quot; / &#34;
 Apostrophe - &apos; / &#39;
 Cent - &cent; / &#162;
 Pound - &pound; / &#163;
 Yen - &yen; / &#165;
 Euro - &euro; /&#8364
 Copyright - &copy; / &#169;
 Register Trademark - &reg; / &#174;