REVIEW MATERIALS FOR LICENSURE EXAMINATION FOR TEACHERS

FOODS
by
EMMA L. PACLIBAR, Ph. D.
Food is one basic need of humans. It is anything we eat or drink that nourishes the body.
It furnishes materials that build and repair the body tissues. It supplies fuel that
gives heat and energy for work and activity. It provides substances that regulates
body processes and keep the body from diseases.
Nutrition is the study of food in relation to health. It is the process of supplying the body
with the right kind and amount of food for growth, repair, energy, and regulation
of body function and of maintaining the body in good working condition.
Sources of Foods
The variety of food available to any group of people invariably originates from two major sources: plants and
animals. Agricultural land, rivers, lakes, and seas are necessary for the constant sourcing of food. Some foods originate
from forest or wildlife but these are fast dwindling and rapidly being depleted.
Terminologies
Enriched Foods. The enrichment process replaces nutrients lost in processing and refining some foods.
Fortified Foods. Fortification goes beyond enrichment. In this process, a nutrient is added that was not
originally present of food.
Required Daily Allowance (RDA). This is the minimum requirements plus an
extra margin of safety to maintain good health.
Minimum Daily Requirements (MDR). These are estimates of the minimum requirements to prevent
deficiencies.
Food Additives. Food additives are chemicals which are added to foods during production, processing, storage
or packaging. It is used to improve or safeguard the flavor, color, texture or to keep quality and nutritional value of foods.
Fiber or Bulk. It is the part of food you dont digest. The cellulose in plants and the connective tissue in meat.
Absorption. Once protein have been broken down into their amino acids, carbohydrates to simple sugar, fats
to fatty acids digestion is over. These nutrients together with the dissolved vitamins and minerals are ready to be absorbed
across the walls of the small intestines and into the blood streams.
Metabolism. The blood carries the nutrients to all the cells in the body through the network of tiny blood
vessels called capillaries. As they travel, the nutrients pass through the livers filter and travel in the blood to the heart,
onto the lungs where the red blood cells pick up oxygen back to the heart, and on to the waiting cells.
As blood passes by, the cell pick and choose the protein, vitamins, and minerals they need. For energy, they
take some of the oxygen from the red blood cells and mix it with a little glucose or fatty acid. Within a few hours, all the
nutrients are on the job in the body. The sum of these cell activities is called metabolism.
Digestion. Digestion is natures way of releasing the nutrients from food. All digestion takes along the
alimentary canal which include the mouth, stomach and intestines. Strong muscle contraction mix food with enzymes and
acids and break into simple substances that the body can use.

Preparation Terms
A. Mixing
Stir is to mix ingredients gently with a spoon in a circular motion
Blend is to mix two or more ingredients together or until one ingredients cannot be distinguished from the other.
Mix to combine two or more ingredients by beating or stirring
Combine is to mix two or more ingredients together
Beat is to mix ingredients thoroughly with a spoon or beater. To mix with a spoon, an
over and over motion is used, beating hard and quickly
Whip is to beat rapidly with a beater, mixer or whip to incorporate air and to increase
volume.
Cream is to beat until soft, smooth and creamy with a spoon or mixer.
Cut-in is to mix shortening and flour with a pastry blender or two knives.
Fold-in is to combine two mixtures by gently cutting down through mixtures across
bottom, and turning over near the surface. Repeat until well mixed.
Toss is to tumble ingredients very lightly with a spoon and fork, such as a salad

B. Cutting
Chop is to cut food into small pieces with a knife, food chopper or scissors.
Mince is to cut food into tiny pieces or as small as possible.
Cube is to cut into four equal sides, or cut into small equal squares.
Pare is to cut a very thin layer of peel from fruits or vegetables. To remove the skin with
the use of a knife.
Peel is to remove the skin with the use of the hands.
Shred is to grate food coarsely by rubbing it on a grater. To tear food apart into long, thin
pieces.
Grate is to rub food on a grater to make small particles.
C. Other terms
Baste is to brush or pour liquid over food as it cooks. This adds moisture to the food and
keeps it from drying out.
Brush is to spread a liquid over food with the use of a brush or spoon.
Garnish is to decorate a food or dish with a small colorful foods. To adorn.
Grease is to spread a thin layer of non-salt shortening on a baking pan.
Season is to add seasoning to improve the flavor of a food.
Coat is to cover the surface of a food with a dry ingredients
Strain is to remove solid from a liquid by passing the liquid into a sieve or strainer.
Drain is to remove excess liquid by placing food in a strainer or colander.
Chill is to refrigerate food until it is cold.
Dot is to put small pieces of food, such as butter or margarine on a food already prepared
and ready for cooking.
Marinate is to soak food in a mixture such as oil, vinegar and seasoning to add flavor.
Basic Cooking Methods
1. Dry Heat Method
Broiling- cooking directly under or over a live charcoal.
Barbeque-to roast or broil.
Baking- cooking by dry heat usually in an oven.
Roasting- cooking by dry heat usually in an over with out adding moisture
Pan-broiling- cooking food on hot surface and pouring off fat as it accumulates.
Toasting - browning bread or any food or any food over direct heat.
2. Moist Heat Methods
Boiling- cooking in the liquid until big bubbles rise and breaks on the surface.
Simmer- cooking just below boiling point. Small bubbles break on the surface
Poaching- is cooking food slowly in liquid of just enough amount to cover the food.
Melt- change a solid to liquid by boiling
Steam- Cook food by steaming in a covered steamer rather than in boiling water
Scald- is to heat liquid in the upper part of a double boiler until tiny bubbles appear
around the edge.
Frying- cooking over a deep hot fat.
Sauteing- is cooking in a small amount of fat.
Braising- browning food in small amount of fat then, add small amount of fat then, add
small amount of liquid bring to boil until tender.
Fricassee- cook by braising
Sear- brown meat quickly on all side at high temperature to develop flavor and improve
its appearance.
Stewing- cooling food for a long time in a small amount of liquid at simmering
temperature.

The Nutrient Team

The body needs nutrients for a number of jobs energy, growth, repair, and basic processes. The six basic types of
nutrients that works together as a team. They are carbohydrates, proteins, fats, vitamins, minerals and water. Each type of
nutrient has a special role in keeping your body healthy.

Carbohydrates- are the bodys main source of energy. They are consists of sugar and starches in foods. Sugar are also
called simple carbohydrates. Fruits, vegetables, and milk naturally contain a small amount of sugar. Starches are also
called complex carbohydrates. They should make up a large part of your diet. Good sources include breads, cereals, rice,
pasta, dry beans and peas, and starchy vegetables such as potatoes and corn. Foods high in complex carbohydrates contain
fiber. Fiber of plant materials that do not Break down completely when food is digested. It helps the body get rid of waste
products.
Protein- is a nutrient used to build and repair body tissues. It helps regulate a number of body functions. It can also
provide energy if your diet doesnt include enough carbohydrates. Protein is made up of chemicals called amino acids.
Essentials amino acids, which could be taken from the food because the body cannot make them foods from animal source
contain essential amino acids. They are also called complete protein while plant foods such as grains, dry beans, peas,
nuts, seeds contains protein too. However these proteins are lacking in one or more of the essential amino acids. Therefore
they are called incomplete proteins.
Every part of your body contains protein, the hair, and skin, internal organs such as the heart and lungs. Eating a
variety of protein foods is essential to good health.
Fats- are the most concentrated form of food energy. They also carry the fat soluble vitamins (A,D,E,K) in the body. Fats
provide substances that your body needs for normal growth, reproduction, and healthy skin. Food such as butter,
margarine, salad dressing, and sour creams and fats to the diet. Fats are also hidden in food such as meat, fish, poultry,
eggyolks, whole milk, cheese and nuts. For most people, getting enough fat in the diet is easy. The challenge is to avoid
getting to much. There are two main types of fats: saturated Fats (animal source, solid at room temperature also found in
tropical oils, such as coconut palm and palm kernels) Unsaturated Fats (found mainly in vegetable oils, with exception of
tropical oils).
Cholesterol is a fat-like substance which the body uses to make necessary chemicals and to help in digestion. Your
body manufactures all the cholesterol it needs.
Vitamins- human body needs a very small amount of substance called vitamins. They are chemicals that regulates your
body process. Unlike carbohydrates, protein, and fats, vitamins can result in poor health. Vitamins can be group into a) fat
soluble and b) water soluble.
Fat- soluble contains such as A,D,E, and K are taken into the body with foods containing fat. The body can store
fat-soluble vitamins, so it does not have to develop on a day supply. If you get too much Vit. A and D, the excess builds up
i9n the body and can be harmful. Water soluble vitamins (C and B-complex) are not stored in the body. Therefore try to
eat foods containing them every day. If you get too much water soluble Vit., the extra generally is passed out of the body
urine.
Water. A person can live longer without food that without water. Water is needed for digestion and to carry nutrients
throughout the body. It also help removes body waste and control body temperature. Foods with a high water content,
such soup, provide some of the water you glasses of liquid is recommended everyday.
Conserving Nutrients in the Preparation and Cooking of Food
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Wash fruits and vegetables before paring or cutting them.

Cut up vegetables and fruits just before serving or cooking them.
Pare fruits and vegetable thinly. If possible, scrape them only.
Use small amount of water in cooking vegetables. Utilize the broth the broth for soups or sauces.
Bring water to boiling point before adding vegetables.
Cover the pot when cooking vegetables.
When using frozen vegetables, you do not have to thaw them before cooking.
Do not stir food \unnecessarily.
Cook starchy vegetables with their skin on.
Do not overcook or reheat vegetables.
In cooking vegetables, do not use baking baking soda to preserve green color.
Wash rice only once or twice. Use rice-washing for soups.
To freshen vegetables, sprinkle them tightly with water or place in the refrigerator.
Serve vegetables dishes immediately. After cooking.
Avoid over frying meat, fish, and poultry because it will cause their protein contents to be indigestible.
Use low heat in boiling meat.
Cook vegetables in whole or in big pieces
Tips in the Selection of Food

Pork- good quality of pork should be firm, fine-grained, velvety and marbled with white fat. The flesh is usually pinkish
in color. Pork should have no objectionable odor. The skin should be soft and thin.

Beef- good quality beef is cherry red in color. The flesh is compact, is firm, smooth, elastic, and has fine texture. It should
be marble with creamy fat. It should not have an objectionable odor. The meat that comes from an old animal has stringy
and course flesh.
Poultry- refers to birds and fowls like chicken, turkeys, ducks, geese, pigeons and quails that are used for food. Poultry
may be bought alive, dressed or frozen. The term dressed refers to poultry that has been killed, with the feathers and
internal organs or entrails removed. Dressed poultry may be frozen. They are cut up and sold as drumstick thighs, wings
breast, livers, and giblets. Drumstick, livers, breasts, and other choice cuts are expensive than the other cuts.
Eggs- are always available in the markets. These are sold by the dozen. Eggs are fresh when the shells are chalky and
rough. Those with smooth shells are not fresh anymore. Avoid buying eggs with dirty shells because they spoil easily.
Fish- is a backboned animal in fresh and salty water. Shellfish, on the other hand, is an invertebrate animal with shell.
Crabs, clams, mussels, oysters, snails and shrimps are examples of shellfish. When buying fish, make sure the gills are
red. The eyes of the fish must be bright, clear and bulging. The flesh is firm and elastic. When the fish is pressed, the flesh
should spring back into the place. Fresh is covered with natural slime, has no objectionable odor and its stomach should
be intact. The scales of the fish should be firmly attached to the skin.
Buy crabs that are heavy in size and with joint that are firm. The color of the crab should be blackish. Press the
body of the crab to be sure that it is fleshy. Female cabs, the ones with the rounded shape underneath are preferable since
plenty of fat call
Aligue are found under their shells.
Fresh shrimps- have no objectionable odor and have firm flesh. They are somewhat translucent and their heads should
not be severed from their body.
The fresh oysters have flesh that is creamy in color and the shells are not easy to open.
While fresh clams have shells that are closed very tightly.
Vegetables- when buying vegetables, select those that are fresh. Do not buy wilted and limp vegetables even if they are
sold at give away prices. Select vegetables that are young because these have a natural, delicate, and sweet flavor.
Overripe vegetable are usually though because their fibers have already hardened. Vegetables in season are cheaper. But
firm vegetables that are free from bruises and imperfections.
Fruits- fresh fruits are crisp, plump, and their ripeness is just right. They are bright in color and free from bruises and
imperfections like black spots and insect infestation. The skin of fresh fruit is smooth, not wrinkled.
Canned Goods some processed foods are packed in bottles o cans. When buying these make sure the containers have no
bulges, rust and other distortions. When opened, the contents should have no objectionable odor. Purchase only those with
labels bearing the address of the manufacturer.
Rice- high quality rice is free from insects, stones, molds, palay and other materials. Buy those have whole grains. Never
buy those that smell of kerosene or any chemicals because these may be injurious to your health.
Sugar- white sugar should be fine-grained, free from objectionable odor and dirt. Brown sugar should be light in color
and free from dirt and unpleasant odor. Sugar must be stored in an airtight containers to prevent it fro absorbing humidity
in the air.
Milk- when buying canned milk, inspect the label to know its nutrient content. Never buy milk in cans that have dirt, rust
and bulges. The milk in the can should have a creamy odor. There should no floating solid particles on the milk. Stale
milk has a unpleasant odor and sour taste.
Root cops- camote, potatoes, cassava, gabi, ube, and other roots crops are fresh, if they are smooth and not shriveled or
wrinkled. The flesh should be firm with no cuts and decayed portions. The skin has no plant sprouts or deep eyes.
Principle of Baking
Cakes are favorite of everyone. They are baked from delicate sweet batter with definite
flavor. There are two types of cakes. The shortened and un-shortened cake.
Chiffon cakes are a combination of both.
Cookies are closely related to cakes. They are considered tiny cakes. There are six basic types of cookies. They are bar,
drop, pressed, molded, rolled, and refrigerator cookies. They can be made by either conventional mixing method
or the quick-mix (one bowl) method. Different foods are added to flavor cookies. Some of these are chocolate,
coconut, nuts, fruits, herbs, and spices.
Breads are made from batter or dough. Quick breads usually use baking powder as a leavening. They includes pancakes,
waffles, muffins, and biscuits. Yeast breads use yeast for leavening. The dough must be allowed to rise before it
can be shape and baked.
Pies are a combination of a flaky crust and a flavorful filling. Two pie crust has the bottom and top crust with a filling
between. One crust pie has a bottom crust only. They usually have toppings such as meringue, whipped cream or
whipped toppings.
Tart is a small pie. It has one crust and filling. Sometimes a topping is used.

Ingredients for Baking

Flour makes up the structure of any baked product. The flour soaks up the liquid in the mixture. This causes the
flour particles to swell and stick together. The protein in the flour make up gluten. Gluten is needed to give baked products
a framework. As the dough is mixed, the gluten strengthens to form an elastic mesh that is composed of tiny cells. The
more the dough is mixed, the stronger the gluten becomes.
Kinds of Flour
a.
b.
c.
d.

All-purpose flour
Unbleached flour
Cake flour
Pre-sifted flour

e. self-rising flour
f. whole wheat flour
g. cracked wheat flour
h. rye flour

Leavening Agents produce air and gas. The air or gas its trapped by the cell in the mixture. When the product is
heated, the air or gas expands. As it expands, the product rises. There are four types of leavening agents. They are air,
steam, gas formed by chemical action (baking powder and baking soda) and yeast (active dry yeast and compressed
yeast).
Liquid help the flour to form the structure of baked product. They also make possible many of the chemical
changes which take place in the mixture. The common liquids are water, milk, fruit juice, vegetable water and sour cream.
Shortening or fats makes the product rich and tender. It also adds flavor and brown the crust. Any fat or oil can be
used in baking. The most popular ones are butter, margarine, vegetable oil, lard and shortening.
Eggs have several important jobs to do in baking. It help to emulsify batters. When beaten, eggs trap air as a
leavening. It also adds flavor and richness to the bake product. They also give it a tender texture.
Sweetener or sugar gives flavor. They also help crust to brown. Some of the most common sweetener used in
baking are: granulated sugar, brown sugar, powdered or confectioners sugar, honey, molasses and corn syrup.
Seasoning and flavorings give special flavor to baked products. They include chocolate, spices, herbs, fruit juices,
and extracts (vanilla and almond).
Food Preservations
Food preservations- is the application of techniques to prevent or minimize undesirable changes in food.
Spoilage, no matter what from it takes, has to be minimizes and possibly prevented, otherwise large portions of fruits,
vegetables, fish, and other food materials would go to waste.
Food preservation assures the consumer of a supply of foods that are out of seasons. In addition it prevents the
waste of perishable foods that are seasons. Surplus of preserve foods may be sold to augment family income. Farmers will
be encouraged to plant and raise more crops thus stimulating agricultural development.
Causes of food Spoilage
Food deteriorates o spoils in quality because of biochemical action of enzymes in the food or of those found in
molds, yeast and bacteria. Enzymes are found in all foods and although their action is important to the ripening of certain
foods ( such as fruits and vegetable ) the continuance of this action after the peak of maturity bring about undesirable
changes in the food tissue. These changes include the darkening of cut surface, the formation of soft spots, and the
development of off-flavors.
Bacteria, yeast and molds may cause putrefaction, fermentation or molding in foods. Most foods are subject to
microbial spoilage. Microorganisms are usually found on the skin membrane of food, they penetrate the inner tissues only
when the outer covering of the food has been broken.
Worms, bugs, weevils, fruit flies and months may damage food and render it unfit for human consumption. The
bruises and cuts caused by these insects serve as pathways by which microorganisms reach the inner tissues of foods.
Chemical reaction is another cause of food spoilage. Temperature, moisture, and oxygen favor these chemical
reactions. Decomposition of refined oil, non-enzymatic browning or amino-aldehyde reaction, and oxidation of ascorbic
acid are example of purely chemical reactions.
Physical and mechanical causes also contribute to food deterioration. Bruising, moisture loss o gain,
temperature extremes, absorption of foreign odors of flavors is not associated with enzymatic reactions, are just a few
examples.
Principles of Food Preservation
A. Microbial decomposition may be prevented or delayed by:
1. Keeping out microorganisms through sanitary handling.
2. Removal of microorganism;

3. Hindering the growth and activity of microorganisms by low temperature, drying, anaerobic conditions or
chemicals; and
4. Killing microorganisms by heat.
B. Self-decomposition of food may be prevented or delayed by;
1. Destruction or inactivation of food enzymes; and
2. Prevention of delay of purely chemical reactions such as preventing oxidation by
means of an antioxidant.
C. Damage by external factors like insects, animals, or mechanical causes may be
prevented only with adequate packaging of food.
Common Methods of Preservation
A. Salting- is curing food through the application of salt. Salt is not only the most important curing ingredient but
also provides the most desirable flavor. There are two methods of salting. One method is by salting itself (tapa and
bagoong). The other method is by soaking food in a salt solution, then cooking it until dry (tinapa and ham).
B. Drying- is applying salt in food then exposing them under the heat of the sun. (tuyo and daing).
C. Pickling- there are two kinds of pickling: simple and fermented pickling. Simple pickling uses a mixture of
vinegar, salt, sugar, and spices which is boiled then added to the vegetable or food to be pickled. Fermented
pickling uses salt and sugar directly on food as agents that cause fermentation.
D. Sugar preservation- is applied to fruits which are cooked with sugar to attain a concentration of 40 to 60 percent,
saturated sucrose sugar level. Fruits may be whole, cut or pureed, or it may be a fruit juice, or a combination of
fruit juice and pulp.
Candied fruit- the process of this is exactly the same as that for fruit preserves. Fruits are drained from the syrup,
rinsed lightly in water and dried in a rack. When dried, you may or you may not roll it in sugar or packing.
Jams- these are fruit preserves that they are reduced to a fine or coarse pulp either by chopping, grinding or
grating. Pectin and acids of fruit are important in this product. Principles of jelly making are applied. The jam is
cooked until it forms a mound on the edge of the spoon. They packed in sterilized containers.
Fruit Paste or Pastillas- this kind of sugar preserve is done by cooking fruit pulp and sugar until dry to an almost
solid mass. It is poured on a greased pan to cool; then slightly flattened to one half inch thickness, cut into pieces
x 1 of uniform size. Roll each piece on sugar and wrap individually.
Jellies- these are fruit juice products. Juice is extracted by boiling finely cut or ground fruit with judicious amount
of water for 15 to 30 minutes. The mixture is strained through a muslin cloth or bag. The juice must taste about as
sour as a diluted calamansi juice made out of one tablespoon and cup of water to be sure of its pectin
requirements. Pectin which is found in the fruit cells reacts with sugar to give a gel. It is responsible for a good
result in making jellies. It gives the body to your jelly enabling it to maintain its shape.
Marmalades- are fruits preserved with a good proportion of protein, containing fruit extract cooked with suitable
amount of acid and sugar to the jellying point. After cooking, it is poured into sterilized jars, sealed and coated
with paraffin safe keeping.
E. Canning- it is poured of applying heat to kill microorganism and sealing the
container tightly to prevent food contamination. The two most often used methods
of canning are the hot-water-bat and the pressure-cooker methods. Hot-water-bath
method is used for acids foods like fruit and tomatoes. Foods are put into jars or
cans either cold or hot. Hot water is poured into the container completely covering
the food and kept at the temperature to kill harmful bacteria.
F. Freezing- is a process of preserving food where the temperature is kept low enough to inactive enzymes and
microorganism. Freezing keeps the appearance, taste and food values more like those of fresh food. Most fruits
and vegetables can be frozen except for watermelons and lettuce.
G. Curing- is the application of salt, sugar, salitre (potassium nitrate) and other preservatives in order to prolong the
preservation time of the product. This process is often used on meats and poultry.
Curing Ingredients and Their Functions
Salt. It is the most important curing ingredient. It is not only a good preservative but it provides the most desirable
flavor. There are three kinds of salt; the coarse or solar salt, the Pangasinan salt, and the refined salt. Refined salt is
the most suitable for meat curing because it is most concentrated and has least impurities.
Sugar. A secondary ingredient in curing formula is sugar. It counteracts the astringent quality of salt, and enhances
the flavor. Refined sugar is most suitable.
Nitrate and nitrite (salitre and saltpeter). They are color fixation agents responsible for the development of proper
color in cured meat product.
Vinegar. It is added for flavoring but it has also some antiseptic value.
Spices. They are aromatic vegetable substances used for seasoning food. They can be the leaves, buds, flowers, fruits
and seeds of these aromatic plants. Example Pepper, ginger, garlic, laurel onion.
TABLE SERVICE
Concepts:

= a service where one sits at a table and is served by a waiter or waitress.

= it is the oldest form of food service
= preferred by those who wish to relax and enjoy a leisurely meal
= is a form of service where food or drinks are served to the customer's table.
= is the norm in most restaurants, while for some fast food restaurants counter service is the common form. With table
service, the customer generally pays just before leaving rather on the delivery of the food or drink.
Styles of Table Service
American Service or Country Style Service

Is the oldest food service

All food cooked and plated in kitchen.

Foods are served from right with right hand

Desert may be served from the kitchen

European Service

A formal type of food service

Sometimes called Russian Service or Continental Service

The service of food is from the sides not from the table.

No food appears on the table other that compotes of fruits and candies or nuts

The service plate is removed with the soup plate, but is replaced with simultaneously by the plate of the
next course.
English Service

All foods are cooked in the kitchen.

Foods are brought from the kitchen and passed around the table.
Plates are preset and food is carved and put on plate by host then guests serve themselves side dishes.
Server can use sideboard and plate all food for guests.

Family Service or Compromise Service

It is a restyled English style

Food is put on table and guests serve themselves.
Some persons who dines on the table acts as waiters or waitress
A person that sits at the left of the host may assist in serving to expidite serving.
Compromise service is best used when the group at the table is small not more that eight .

Apartment or Blue-Plate Service

Plate service are served up in the kitchen and placed on the table just before the diners sit down. Eating
begins when the hostess signals.
A course that precedes the main course is most served before the diners come to the table. Removal of the
main course and service of dessert are done by some members of the group at the table.
This pattern of service is used when the group is small, the dining table is small and the area of the dining
is small.
Serving up any large number of plates is time consuming and is apt to result in food being cold when
eaten.
Buffet Service

The most used style if the guest is big and space is limited.
Guests are invited to serve themselves at the buffet. They dine according to the arrangements of the
hostess.
Tables are set with all the appointments for dining except the dinner plate and it may even occasionally
appear on the set table.

Tray Service

Food is served onto plates and they are placed on tray. Trays are then picked up by family members and
taken to guests; the meal is eaten wherever the group chooses.
Tray are set according to the rules followed for table setting although some modifications may be
desirable for comfortable eating.
Commonly used in the hospital , the breakfast in bed or meals for ill members of the family.

Meals without Waiting on the Table

Families eat many meals at which there is no waiting on the table.
It is a simple, easy way to eat a simple meal.
It is good because the family remains together throughout the meals
The mother plays the role of hostess, a role she forsakes for that of a servant when she waits on her own
table.
The total time for dining is reduced without the meal becoming hurried.
The unfavorable comments are: the dining table can become a sea of dirty dishes; poor table etiquette
may be fostered and special props are essential to effect such services smoothly.
The main course could be served according to American, Compromise, Blue-Plate styles, preferably the
last one, to keep passing from hand to hand is minimal.
Clearing can take place by passing of soiled plates from hand to hand to hostess or host. The dessert and
beverages are passed from hand to hand.
Types of Menus

Table dHte Menu

Menu of the host

Choices within a category

Price fixed by entre choice

Prix Fixed Menu

Set meal at set price

No choices
A la Carte Menu

From the Card

Each item priced separately

Guests combine as they wish

Tableware or Table Appointments includes the dishes, glassware, and cutlerys (knives, forks, spoons, chopsticks and so
on) used to set a table for eating a meal. The nature, variety, and number of objects varies from culture to culture,
and may vary from meal to meal.
Tableware consisting of a complete set of articles (silver or dishware) for use at table
TABLE SETTING
The following guide is a basic set of rules for setting the table. It can be used for setting a formal as well as an informal
one. An attractive table adds to the enjoyment of a meal. To set the table, you need a place setting for each person. A
place setting is all the items each person needs for eating. This includes the following appointments :

dinnerware (plates, cups, saucers, and bowls);

glassware (glasses of all shapes and sizes);
flatware (forks, spoons, and knives);
napkins;
centerpiece; and
placemats or tablecloths, optional.

How a table should be set is determined in a large part by the serving style. Every family has its own eating style. There is
really no right and wrong way to serve a meal, but there are three traditional serving styles:

family,
formal, and
buffet.

Learn the following tips that deal with eating manners so you wont be embarrassed!

Try some of every food served even if you dont like it or dont think you will.
Avoid playing with foods on your plate.
Ask to have foods passed to you, rather than reaching in front of someone else or across the table.
Eat quietly with your mouth closed. Wait to speak until you have swallowed any food in your mouth.

Take small bites. Eat all that you take on your fork or spoon in one bite.
Look neat and talk about cheerful topics to make mealtimes pleasant.
Pass food at the table to the right with your left hand. Try not to blow on soup to cool it - it is not polite.
Cut salad with a knife if the pieces are too large to fit in your mouth.
Use a small piece of bread as a pusher to help guide food onto your fork.
Break off a whole piece of bread or roll into 2 or more small pieces.
Leave your silverware on the plate or saucer under a bowl when you have finished.

The following rules for setting a table correspond to the numbers seen in the table setting illustration below.

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The flatware, plate, and napkin should be one inch from the edge of the table.
The plate is always in the center of the place setting.
The dinner fork is placed at the left of the plate.
If a salad fork is used, it is placed to the left of the dinner fork.
The napkin is placed to the left of the fork, with the fold on the left. It can also go under a fork, or on top of the
plate.
The knife is placed to the right of the plate with the sharp blade facing in towards the plate.T
he teaspoon is placed to the right of the knife.
If a soup spoon is needed, it is placed to the right of the teaspoon.
The soup bowl may be placed on the dinner plate.
The drinking glass is placed at the tip of the knife.
If a salad plate is used, place it just above the tip of the fork.
The cup or mug is placed to the top right of the spoons.

Tips for setting the table

The table should be clean; it can be left bare or a table covering can be used as the background for the food and
appointments placed on it. A table covering helps protect the table and muffles the noise of clanking glassware
and dishes.
Placemats or tablecloths can be used for special occasions.
Choose dinnerware and flatware appropriate for the occasion and that compliment the other table appointments.
Match or blend colors and textures in the dishes or contrast with something different.
Use appointments that match the meal or food to be served. That means, a snack can be served on a paper plate
with paper napkins while a home-cooked dinner should be served on attractive dishes to show off the meal. On
the other hand, party food may use the familys best dinnerware and cloth napkins.
Only the utensils necessary for the meal need to be placed on the table.
Put down the correct number of placemats or a tablecloth, if these are being used.
If there is room, serving utensils and dishes can be placed in the center of the table or on a nearby counter or
server.
The centerpiece should be attractive. Simple ones such as fresh flowers, a plant, or fruit can be used. If candles
are used, they should be lit with the flame above eye level. Be sure that the centerpiece is:
o low, so that people at the table can see over it,
o colorful and blends with the colors of the tablecloth and dishes;
o fresh and clean looking.

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