A centerpiece is a decorative object placed on tables to add beauty and interest. Centerpieces should not block the customer's view. Properly maintain and clean centerpieces.

Lighting Centerpieces

Lighting centerpieces, such as candles, are the most common centerpieces. Generally, they are used during the evening hours.

Floral Centerpieces

Floral centerpieces can be made from fresh, dried, or artificial flowers, leaves, and branches. Fresh flowers require extra care and are not always available.

Edible Centerpieces

Edible centerpieces are made from items that can be eaten, such as fruit or carved vegetables. They also can be spun sugar creations. Handle spun sugar centerpieces carefully. They are very delicate and will break easily.

Sculpted Centerpieces

Ice, butter, chocolate, and beeswax can all be carved into centerpieces. Large ice sculptures are often used on buffet tables. Ice sculptures are not practical as regular table centerpieces.

Determine What materials are used to make floral centerpieces?

CBHEEHfc Area of a Rectangle The area (A) of a rectangle Is equal to its length (/) times its width (w): A = lw. If necessary, convert the length and the width to the same units before you multiply the correct figures. Starting Hint Following the formula for finding the area of a rectangle, the area of the place mat equals 20 inches X 14 inches. Because each measurement is already in inches, no conversion is necessary to find the correct answer.

Review Key Concepts

1. Explain the correct technique for refilling salt and pepper shakers.

2. Compare and contrast the different categories of glassware.

3. Illustrate the correct way to change a table linen.

4. Describe the materials that are used in an edible centerpiece.

Practice Culinary Academics ^^ Mathematics

5. Your restaurant chooses to use place mats at each table setting instead of tablecloths on each table. Each rectangular place mat that your restaurant uses measures 20 inches long and 14 inches wide. What is the area of this place mat in square inches?

CBHEEHfc Area of a Rectangle The area (A) of a rectangle Is equal to its length (/) times its width (w): A = lw. If necessary, convert the length and the width to the same units before you multiply the correct figures. Starting Hint Following the formula for finding the area of a rectangle, the area of the place mat equals 20 inches X 14 inches. Because each measurement is already in inches, no conversion is necessary to find the correct answer.

NCTM Geometry Use visualization, spatial reasoning, and geometric modeling to solve problems.

fill Check your answers at this book's Online Learning Center at

Chapter Summary f

There are five different types of dining environments: fine-dining, theme restaurants, casual-dining, quick-service, and catering services. There are also different styles of meal service, including modern American plated, booth, banquette, family style, classical French,

Russian/English, butler, and buffet service. Bus stations should be stocked at all times with supplies. Cleanliness, uniformity, and customer comfort should be stressed when preparing table settings. Centerpieces bring beauty and interest to table settings.

Content and Academic Vocabulary Review

1. Create multiple-choice test questions for each content and academic vocabulary term.

Content Vocabulary

• fine-dining restaurant (p. 142)

• casual-dining establishment (p. 142)

modern American plated service (p. 144)

• classical French service (p. 146)

Russian/English service (p. 147) butler service (p. 148) hors d'oeuvre (p. 148) buffet (p. 148) chafing dish (p. 148) side work (p. 151) condiment (p. 152) nonperishable (p. 152) glassware (p. 155) heat treated (p. 155) tableware (p. 155) flatware (p. 155) serviette (p. 155) table setting (p. 156) preset menu (p. 158) centerpiece (p. 158)

Academic Vocabulary

Review Key Concepts

2. Categorize the five main types of dining environments.

3. Distinguish between different styles of meal service.

4. Describe the side work that must be done before a service.

5. Contrast the different types of glassware, dishware, and flatware.

6. Illustrate how to properly set a table for different situations.

7. Describe different types of centerpieces.

Critical Thinking

8. Evaluate dishware. How might the tableware, glassware, and flatware used in a fine-dining restaurant differ from those used in a quick-service restaurant? Why?

9. Judge the importance of side work in customer service.

10. Analyze the benefits of a centerpiece. Why are centerpieces used when they serve no practical function?

Academic Skills

^^ English Language Arts

11. Table Setting Guide Imagine that you are the head server in a fine-dining restaurant, and you have just hired new servers. Create a guide to table setting for each meal. Include illustrations or diagrams if you wish. Make sure that someone who is a new hire would be able to understand your instructions. Explain each step clearly and completely, and label illustrations and diagrams as necessary.

NCTE 5 Use different writing process elements to communicate effectively.


12. Test Serving Styles Systems of serving were developed by restaurants over time by observing what was most efficient and least likely to cause problems.

Procedure Compare the modern American plated service style with a service that is not based on any procedure. What do you observe about the difference between following a procedure and not following a procedure? Analysis Make a list of your observations. As a class, discuss the importance of testing and creating procedures for table service.

NSES A Develop abilities necessary to do scientific inquiry.


, Calculate the Perimeter of a Triangle You work at a restaurant that uses cloth napkins. Each napkin is in the shape of a square measuring 20 inches on each side. It is your job to fold each napkin in a decorative design. You begin by folding the square napkin in half diagonally, creating a right triangle with two equal sides and one longer side. What is the perimeter of this triangle?

iAWimiWlll Using the Pythagorean Theorem If you know the lengths of two sides of a right triangle, you can determine the third length using the Pythagorean Theorem. This states that a2 + b2 = c2 (where c is the length of the hypotenuse, or side opposite the right angle, and a and b are the other two sides). Starting Hint The perimeter is the sum of the lengths of the triangle's three sides. Because the two shorter sides of the folded napkin are identical to two of the sides of the original square, the length of each of those sides is 20 inches. Find the length of the longer side (the hypotenuse) of the triangle by solving for c in the Pythagorean Theorem: c = Va2 + b2 , or c = V202 + 202.

NCTM Geometry Analyze characteristics and properties of two- and three-dimensional geometric shapes and develop mathematical arguments about geometric relationships.

Certification Prep

Directions Read the questions. Then, read the answer choices and choose the best possible answer for each.

14. What is the cart used in French tableside service called?

a. garçon b. guéridon c. wagon d. charrette

15. How often should condiment containers be cleaned?

a. daily b. two times per week c. weekly d. monthly

Sharpen your test-taking skills to improve your kitchen certification program score.

Test-Taking Tip

Right after you read the question, try to predict the answer before looking at the choices. Then, if an option matches your prediction, choose that option.

Real-World Skills and Applications

Interpersonal and Collaborative Skills

16. Practice Service Styles Follow your teacher's instructions to form teams. Practice each style of service until each team member has been the server. All team members should help do the side work. Rotate styles until each team has practiced all styles of service. Discuss with the class how the experience changed the more you worked with the same team.

Time-Management Skills

17. Fold Napkins Practice folding napkins like those shown on page 153. You should be able to make each of these napkin folds easily, and the napkin should retain its shape. Practicing skills like these will make you more efficient. The faster you can fold napkins, the more time you will have to set up.

Technology Applications

18. Create a Checklist Imagine that you are the front of the house manager for a restaurant. Choose the style of restaurant and type of service. Then, use a word-processing program to create a checklist for your employees. The checklist should have the steps to follow to create the appropriate dining atmosphere for your customers. Add as many details as possible from the chapter.

Financial Literacy

19. Purchase Glassware Imagine that you are in charge of purchasing glassware for a family-style restaurant. Lead crystal glasses cost $10.50 each, and heat-treated glasses cost $3.15 each. You need to purchase 100 glasses for your restaurant. How much money will you save by purchasing the heat-treated glasses?

Continue reading here: Culinary Lab

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