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i] Knowledge:
1) Name/define/ outline/describe/discuss/ explain the service of a three course meal.
2). List the table ware required for the service of a three course meal.
ii]Skill :
1) Identify/demonstrate the service of a given three course meal
2) Sketch a well set table for the service of a given three course meal.
3.) Serve a three course meal./prepare and present a three course meal
B]i]Name two commonly used styles of meal service that you would mention?
Ans:
-Family/country service
-blue plate/apartment/American service
-buffet style
-Cafeteria
-tray service/trolley
ii].State five rules of table setting you would emphasize during this lesson?
-ans.
-The table is clean
-the table is steady and firm.
-the table linen is well laundered
-there is enough table ware for the family guests/the number of guests
-The table ware is clean /polished /buffed/ according to the type
-cruet and water jugs are filled and within easy reach.
-There is an appropriate centre piece.
-There is adequate space for each cover.
-Table ware should be arranged appropriately eg. Direction of handles, placement of cutlery and crokery etc.
C]. Highlight four practices of food handling that you would stress on during the lesson.
Ans .
-Ensure thorough washing of the foods to be cooked especially fruits and vegetables, meats etc.
-Use clean dishes for serving
-Use clean tableware
- ensure thorough washing of hands during and before handling food.
-Handle food with appropriate equipment.
-avoid handling food with bare hands.
- Ensure the food is covered well/appropriately.
D] Give four ways of concluding this lesson?
Ans.
-highlighting main points
-asking oral questions
-giving assignments
-answering questions
-going over written work
marto answered the question on May 3, 2019 at 05:20
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