07 Quiz 1

TH2011
Name: Garcia, Andre Nicolas O. Date: 4 /14 /2024

Section: BH-602_____________________________________________________Score: / 30
QUIZ
I. Identification: Recall the terms discussed. Write the correct answer on the space provided before each
number. (5 items x 2 points)
PIE SERVER 1. This hand tool has a triangular and flexible blade and is often used for serving pizza
slices.
BREAD PANS 2. This oven cookware is sometimes called a dough retarding pan.
CERAMIC 3. On plateware, this heating process hardens the china, making it strong and
nonpermeable and protecting it from moisture and food stains.
DIGITAL PORTION SCALE 4. This tool can measure items up to six (6) pounds, displaying its findings in 1-inch
numbers on a liquid crystal display (LCD) window.
BED SKIRT 5. This decorative piece of fabric placed between the mattress’s sides and the bottom is
used to hide the box spring.
II. Short Answers: Respond to the following items in no more than three (3) sentences. Write your
responses in the space provided. (2 items x 10 points)
1. In your perspective, which textile option is better to use for foodservice facilities: cotton, linen, or
polyester? Cite an example to support your answer.
In the food service setting, each textile is suited to its positive side and negative side, and the choice fully
depends on the specific needs and preference of the facility. Below is a small comparison.
Cotton: Soft, breathable, and absorbent, this natural material is perfect for items like kitchen towels or
aprons. Its drawback is that it wrinkles very easily, and when washing in hot water, it does shrink.
Linen: This is again another natural fiber, exceptionally cool and fresh in hot weather. Most high-end
restaurants use linen as tablecloths and napkins because of its pleasing look and feel. But like cotton,
it is the most wrinkle-prone fabric, hence mild washing and ironing with heat can straighten out the
wrinkles.
Polyester: This is a synthetic fiber that is strong, doesn't wrinkle easily, and it generally does not require
high levels of maintenance. Polyester can be found in tablecloths, napkins, and uniforms of most
foodservice facilities for the reason that it does not breathe like cotton and probably does not
absorb moisture well.
For use in food-service facilities, polyester would fill the bill best for durability, ease of maintenance, and
cost. E.g., the tablecloths and napkins for the restaurant, which are to be washed at this place often,
shall better be produced from polyester because it perfectly tolerates the washing processes, dries
out fast, and doesn't require ironing.
However, if the restaurant wants to provide a elegant dining ambiance, it could use linen tablecloths
and napkins despite a high cost for their maintenance because the texture of the linen will surely
add much more to one's dining pleasure
2. In your opinion, what is the relevance of learning the different hand tools, tableware, and napery to
your feasibility project? Provide an example to support your answer.
It is for sure important for any feasible project, but this would be more helpful, especially if the project is
in the foodservice or hospitality industry. To be accurate in obtaining knowledge about the different
hand tools, tableware, and napery. That's why.
Hand Tools: Referring to the multiplicity of other hand tools that may be used in the day-to-day
operations within a restaurant or food service operation, these may include knives, spatulas, tongs,
and others. Knowing the importance of what kinds of knives and how to use them, for example,
would probably mean making a decision on how many and what kinds of knives will be used by your
kitchen staff, hence affecting your budget and efficiency directly.
Tableware: It is the kind of tableware, like plates, glasses, cutlery, etc., that instantly affects the moment
of the meal. For example, most of the fine dining restaurants use the same to pair with an upscale
menu and ambiance: high-quality china and crystal glassware. A less casual diner would want
something more durable or maybe even more expensive. Understanding these variations will guide
you in making informed decisions as they reflect upon your restaurant's concept and target
customer.
Napery: Napery includes items like tablecloths, napkins, and placemats. The choice of napery highly
defines the esthetics and functionality of a dining area. Linen napkins, for instance, bring a high-end
feel to any fine-dining restaurant, but demand more care than cotton or polyester napkins.
Understandably, the acquaintance of the benefits of one material over the other helps you tip the
balance between cost, maintenance, and the ambiance you wish for your dining room.
Base your responses on this rubric:

Score
Criteria Performance Indicators Points #1 #2
Content Provided pieces of evidence, supporting details, and factual scenarios 8
Organization of ideas Expressed the points in a clear and logical arrangement of ideas 2
TOTAL 10
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TH2011

Name: Garcia, Andre Nicolas O. Date: 4 /14 /2024

Base your responses on this rubric:

07 Quiz 1 *Property of STI

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