MODULE 4:
LESSON 1: Select and collect cutlery, crockery and table items.
Embedded Files
PRE-TEST
DIRECTION: Choose the letter of the correct answer and write it in your answer sheet.1. What is the purpose of selecting appropriate cutlery and crockery?
A. To match the restaurant’s color
B. To impress the chef
C. To suit the type of food and enhance customer experience
D. To save time cleaning
2. Which of the following is considered cutlery?
A. Plate
B. Glass
C. Fork
D. Napkin
3. What item belongs to crockery?
A. Spoon
B. Knife
C. Soup bowl
D. Straw
4. When collecting table items, what should staff check for?
A. Brand names
B. Cleanliness and no damage
C. Colors only
D. Matching staff uniforms
5. Why is it important to match cutlery and crockery to the menu?
A. To increase customer orders
B. To make the table look full
C. To ensure proper service for each dish
D. To keep them from being stolen
6. What table item is used to protect diners’ clothes and clean their hands?
A. Glass
B. Napkin
C. Fork
D. Placemat
7. Which of the following should not be used if it is chipped or cracked?
A. Napkin
B. Plate
C. Tray
D. Menu
8. Where should clean cutlery and crockery be stored before use?
A. In a drawer under the sink
B. On the dining table
C. In a clean, dry storage area
D. In the chef’s locker
9. What is the best way to carry multiple pieces of cutlery and crockery to the dining area?
A. All stacked on one hand
B. One by one
C. With a clean tray or in a trolley
D. In a plastic bag
10. What table item is used to hold drinks like juice or water?
A. Bowl
B. Knife
C. Glass
D. Plate
Information Sheet
Learning Objectives:
Trinee will select and collect cutlery, crockery and table items in a workplace. Cutler, Crocker & table items are select We know that small details can make a big difference to your event, so we have three different sets of cutleries for you to choose from including Princess, Luxor and Elegance cutlery. We also have a huge array of table accessories and serving tools to suit all manner of food service. Select from items such as vases, salt and pepper shakers, table stands and table numbers. We can even provide a three tiered high tea cake stand, as well as various serving tools, food warmers, plus
Our crockery comes in a variety of shapes, both traditional and modern, including flat soup bowls, rice bowls, oval platters and a range of salad bowls 1n different sizes. There are tea cups and saucers and milk jugs, salt and pepper shakers, as well as dinner plates, side plates and serving dishes.
Cleaning and Sanitizing
Cleaning an item means washing it with soap and water. Cleaning is essential to a healthy workplace, but it doesn’t kill all the Bacteria and microorganisms.
Sanitizing kills bacteria. Sanitizing is done after washing with a chemical sanitizer to ensure that the item is free of bacteria.
All equipment Ill your facility must be cleaned and sanitized after use without exception
HYGIENE
Dirty clothing can spread bacteria so try to stay as clean as possible.
Wash your hands for a full 20 seconds with soap and hot water before and routinely during your shift as well as acer you have Finished work. You can’t wash your hands too much in the food service business.
Whenever possible, wear disposable gloves. They need to be changed routinely to avoid cross contamination between products. o Don’t wear jewelry at work as it too be a source of contamination.
Type of Table services
What is Table Service and Types of Table Service? In this type of service, the guests enter the dining area and take seats. The waiter offers them water and menu card. The guests then place their order to the waiter. The table is covered in this service.
It is grouped into the following types.
1. English or Family Service
Here, the host contributes actively in the service. The waiter brings food on platters, shows to the host for approval, and then places the platters on the tables. The host either makes food portions and serves the guests or allows the waiter to serve. To replenish the guests’ plates, the waiter takes the platters around to serve or to let the guests help themselves. This is a common family service in specialty restaurants where customers spend more time on premise.
SELF-CHECKSummative Assessment( Click the link to access Activity)
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