D e p a r t m HOUSEHOLD u c a t i o n • 1R e p u b l i c o f t h e P h i l i p p i n e s

e n t o f E dSERVICES
QUARTER 3 – WEEK 5-6
 LESSON TABLE
5-6 APPOINTMENT
Writer : Rosalie E. Cornelia
Household Services
Specialization

One of the many courses offered in Technology Livelihood Education is

Household Services which has two core competencies namely: 1) preparing hot
and cold meals/food, and 2) providing food and beverage. This module is
designed for students taking up their specialization course who ought to
develop their knowledge, skills, and attitudes towards Household Services.
This module will acquire competencies and skills intended for National
Certification Level I and II set by TESDA.

Competencies:
Learners are expected to become proficient in performing skills on the
following competencies:
❏ Demonstrate basic napkin folding

Before you start on this module, please read the given instructions below:
1. Follow carefully the instructions indicated in every page of this module.
2. Takedown notes, (make a diagram) with all the concepts that you may
encounter about the lessons. This may help you to enhance your
learning, as writing skills developed.
3. Perform all the tasks and activities given in this module.
4. Let your facilitator or guardian assess your answers using the answers
key sheet.
5. Apply what you have learned for a better understanding of the concept.
6. Enjoy studying.

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Learning Outcomes: Set up Table
1. Identify different types of materials for table appointment
2. Demonstrate napkin folding

Directions: Read the following questions carefully. Choose the letter of the
correct answer and write it in your answer sheet.
1. Which of the following does not belong to the group of flat wares.
A. Fork B. Knife C. Plate D. Spoon
2. Which of the following dinnerware used as under liner plate.
A. Breakfast plate B. Dinner plate C. Show plate D. Soup plate
3. Brandy snifter, Goblet and Soda glass is an example of what kind of beverage ware?
A. Glass B. Footed glass C. Tumbler D. Unfooted glass
4. Rose, Birds of Paradise and Pyramid is an example of______?
A. Menu B. Nature C. Napkin folding D. Title of a song
5. Beer mug, High ball glass and Shot glass is an example of what kind of
beverage ware?
A. Glass B. Footed glass C. Tumbler D. Unfooted glass
6. Which of the following is not an example of serving utensils?
A. Fillet knife B. Fish knife C. Ice tong D. Soup ladle
7. What kind of flower arrangement design in geometric figure.
A. Cone B. Circular C. Crown D. Triangular
8. What is the common size for a table napkin?
A. 14x14 inches C. 18x18 inches
B. 16x16 inches D. 20x20 inches
9. Which of the following table appointment uses an object to decorate the table.
A. Beverage ware B. Centerpiece C. Dinnerware D. Flatware
10. Which of the following beverage ware intended for water to pour.
A. Goblet B. High ball glass C. Juice glass D. Soda glass

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Directions: Read the questions carefully. Underline your BEST answer.

1. Laid on top of the tablecloth for added (Table runner, Top cloth)
impact and less changing linen.
2. Linen place underneath the plate (Doilies, Placemat)
to catch some residue during the meal.
3. A piece of linen act as ornamental accent (Doilies, Placemat)
to the surface of the tablecloth.
4. A type of cloth used because of its (Cotton, Linen)
durability and long-time used.
5. Linen added to minimize the sliding (Silence cloth, Tablecloth)
of tablecloth.

Table Appointments are all the materials needed (use of Linen,

Silverwares, Dinnerware, Glassware and Centerpiece) for setting up the table
intended for dining, whether formal or informal style
TABLE APPOINTMENT
DINNERWARE- the tableware (plates Types:
and platters and serving bowls etc.) 1. Show plate- 30 cm in size, used
used in serving a meal. as under liner for dinner plate.
Made of metal, wood or porcelain.
2. Dinner plate- 25 cm in size, used
for main dish.
3. Breakfast plate- 23 cm in size.,
used for daily dining.
4. Soup plate- 23 cm in size deep
plate.
5. Salad plate-18 cm in size, used
for dessert and glass under liner.
6. Cereal bowl- 15 cm in size, used
https://commons.wikimedia.org/wiki/File:MelmacDinnerware.jpg for soup
7. Bread and butter plate- 15 cm in
size, used for breads or individual
portion of rice.
8. Cup and saucer- used as under
liner for a cup of coffee or tea.
9. Demitasse cup and saucer-
small cup and saucer for a cup
coffee or tea.

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BEVERAGE WARE- used to hold and FOOTED GLASS (stemmed)
served all kinds of liquor, coffee, and a. Liqueur glass (1-2 ounce)
juices. b. Sherry glass (3 ounce)-used for
aromatic beverages.
c. Red wine glass (8 ounce)-
rounder with wider bowl.
d. White wine glass (12.5 ounce)-
smaller mouth with wide shallow
glasses.
e. Champagne coupe (4 ounce)-
with shallow, broad-bowled glass.
f. Champagne flute (7.5 ounce)-
with a tall, narrow bowl on top,
https://pixabay.com/illustrations/drinking-glasses-glasses-outline-
5761067/
perfect for sparkling wine.
g. Champagne tulip (9 ounce)-the
Types glass rim is narrower than the
UNFOOTED GLASS (unstemmed) midpoint.
a. Shot glass (2 ounce)- small glass h. Brandy snifter (8-12 ounce)-
for liquor short stem with wide bottom,
b. Rock glass (8-10 ounces)- short narrow top glass.
tumbler for whisky with ice. i. Cocktail/Martini glass (4-12
c. Juice glass (4-6 ounce) ounce)-cone-shaped bowl with
d. High ball glass (6-8 ounce)-taller flat base
than rock glass. j. Margarita glass (12 ounce)-
e. Collin glass (10-14 ounce)-narrow cocktail glass for serving tequila
than highball glass served with salt on the glass rim.
f. Zombie glass (10-16 ounce)-used k. Goblet (11 ounce)- used for
for cocktail juices. serving water
g. Beer Pilsner (16 ounce)-used in l. Sherbet glass (3.5 ounce)- used
light beers. for serving ice cream.
h. Beer mug (16 ounce)-cylindrical m. Soda glass (12 ounce)-tall
shaped mug slender glass.
n. Sour glass (8-12 ounce)-small,
champagne glass
o. Hurricane glass (15-20 ounce)-
glass tumbler.
p. Colada glass (10-13 ounce)-used
for pina colada drink.

FLATWARE- a tool used for serving Fork

and eating. a. Luncheon fork-7-7.38 inches in
length.
b. Dinner fork- 7-8 inches in
length.
c. Dessert fork-6-7 inches in
length.
d. Grille fork- 7-8 inches in length,
used to hold meat/fish coming
https://www.freepik.com/free-photo/gold-cutlery-set-black- from the grill.
background_4506324.htm#page=1&query=FLATWARE&position=47
e. Chipped Beef fork-7-8 inches in
Types:
Spoon
length, pointing outward for
a. Teaspoon- 5-6 inches in length. holding slice of meat.
b. Place spoon- 6.5-7.5 inches in f. Cocktail fork-5-6 inches in
length. length, used for eating
appetizers.

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c. Bouillon spoon-5-6 inches in g. Oyster fork-7-8 inches in
length, used for thin soup. length.
d. Cream soup spoon- 6-7 inches in h. Escargot fork-5-6 inches in
length used for thick soup. length, used for serving snails.
e. Gumbo spoon -7-8 inches in
length used for large pieces of Knife
meat with thick soup. a. Luncheon knife-7-8 inches in
f. Fruit spoon-5-6 inches in length length.
with a sharp point used for fruits. b. Dinner knife-8-9 inches in
g. Sundae spoon-7.5 to 8.5 inches length
in length with a long-handled c. Fruit knife-6-7 inches in length.
teaspoon. d. Grille knife-8-9 inches in length
h. Demitasse spoon-4-5 inches in e. Cake knife-8-10 inches in
length, smaller than teaspoon. length.
i. Dinner spoon-8-10 inches in f. Steak knife-8-9.5 inches in
length. length.
j. Dessert spoon-5-6 inches in length. g. Bread knife/spreader-9-10
k. Sugar spoon-6-7 inches in length. inches in length, with small
l. Salt spoon- 3-5 inches in length. broad spatula.
h. Fish knife- 8-9 inches in length,
with wide blade dull edge tip.

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_use_of_cutlery.htm

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Serving Utensils
a. Cake serving fork b. Cake server c. Cheese scoop
d. Fillet knife e. Fish server f. Serving spoon
g. Ice cream scooper h. Ice cream slicer i. Soup ladle
j. Ladle k. Pastry server l. Pasta server
m. Butter server n. Sugar tong o. Iced tong

TABLE NAPKIN FOLDING- it is a COMMON SIZE OF NAPKIN

decorative way of folding napkin. 1. Refreshment_ (14x14)
2. Standard (20x20)
3. Dinner (24x24)

Pyramid Napkin Fold

https://pixabay.com/photos/napkin-non-woven-restaurants-table-1498595/

Bird of Paradise napkin fold

1. Fold the napkin in quarters

2. Place it so that the free corners are https://www.pinterest.ph/pin/264868021808259148/

at the bottom, then fold in half

diagonally to form a triangle with 1. Fold the napkin in half diagonally
the free corners on top. to form a triangle
3. Hold your fingers on the top corner 2. Place the folded edge at the top.
as you fold first side, then the left 3. Fold down the right point to the
side, to the corner. bottom point.
4. Fold the lower points under the 4. Fold down the left point to the
napkin bottom point.
5. Fold the triangle in half by bringing 5. Fold the napkin in half by bringing
the left side under the right side. the bottom point under the top
The center fold will open slightly. point. To make it stand, lift the
6. Lay the napkin down so the corner napkin at the center of the bottom
points are on the top. Holding the edge so it rests on the two side
broad end of the napkin with one edges.
hand, pull up the four corner points Rose Napkin fold
to form petals.

ihttps://www.pinterest.ph/pin/445645325599912411/
1. Fold the napkin in half diagonally
https://www.pinterest.ph/pin/505388389419129743/
to form a triangle.
2. Place the napkin so the fold is
1. Lay the napkin face-down in front
along the bottom edge.
of you.
3. Fold up the bottom edge about one
2. Fold the two right corners of the
and one half inches
napkin in so the tips rest at the
4. Turn the napkin over and roll it up center.
fairly and tightly.

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5. Stand the candle up and tuck the 3. Fold the remaining two corners of
corner into the cuff to hold the the napkin in so the tips meet
rolled shape in place. If you like, with the last two in the center.
fold down layer at the tip of the 4. Once again, begin folding the
candle to resemble a flickering outer corners in so they meet at
flame. the center.
5. Once all of the tips are folded you
Standing Fan napkin fold are left with a square about 1/4
the size of the unfolded napkin.
6. Flip it over.
7. Fold the corners in so they meet in
the center and then place
something sturdy in the center, or
hold it with your fingers.
8. While maintaining downward
pressure in the center of the
napkin, reach underneath each
corner and pull out the flaps to
create petals.
9. Remove the center weight and
https://www.pinterest.ph/pin/644366659171849816/
your rose should look as pictured
here.
1. Fold the napkin in half to make a 10. If you like you can reach
rectangle underneath the center of each
2. Fold the napkin into one-inch side and pull out a second set of
accordion pleats, leaving the last petals to fancy it up some more.
four inches unfolded. Place something in the center and
you're done, have a rosy meal!
3. Fold in half, with the pleats on the
outside.
4. Fold up the bottom left corner and
tuck it into the pleats. Then stand
the napkin up so the pleats form
fan.

TABLE CENTERPIECE- an object BASIC FLORAL ARRANGEMENT

(flowers) used as table decoration. DESIGN
1.Triangular design- triangular
shape flower.
2. Cone design- with vertical 3D
isosceles triangle secured with
floral foam and chicken wire.
3. Circular design- consist of many
flowers arranged a geometric
https://pixabay.com/photos/dining-table-dining-room-furniture-
figure.
1348717/
LINE DESIGN
1. Horizontal design- plants where
arrange in parallel to the table.
2. Vertical design- very tall flower
arrangement.

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 Activity #1

Directions: Categorize the following materials for table appointment. Write

your answer in your answer sheet.

Cereal bowl Luncheon fork Dinner spoon Dessert spoon

Goblet Dinner plate Cup and saucer Champagne coupe

Shot glass Sherbet glass High ball glass Juice glass

Margarita glass Salad plate Dinner fork Beer mug

Soup spoon Bread knife Dessert fork Cake knife

Butter spreader Demitasse spoon Oyster fork Steak knife

DINNERWARE FLATWARE BEVERAGE WARE

Activity #2

Directions: Draw at least 5 examples of table appointments under the

following category: Dinnerware (5), Beverage ware (5), Flatware
(5). Place it in 1 whole sheet of bond paper or post it to your
corresponding FB group page.

Your work will be graded according to the following rubrics.

Scoring Rubrics:
TARGET EXCELLENT VERY SATISFACTORY NEEDS NO POINTS
SATISFACTORY IMPROVEMENT ATTEMPT EARNED
CRITERIA (4) (2) (0)
(3) (1)

FINAL Output is Output is Output is Output is No

OUTPUT very presentable quite not attempt
presentable and meet the presentable presentable
and exceed standard but still meet and did not
standard the standard meet the
standard
TIME Work Work Work Work No
MANAGEMENT
completed completed completed completed attempt
ahead of within beyond the too much
time allotted time time allotted beyond the
allotted time

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 Activity #3

Directions: Look for the best table appointment on the internet. Paste it in
one whole sheet of bond paper, then post to your corresponding
FB group page.

LET’S PASTE IT!

Scoring Rubrics:
TARGET EXCELLENT VERY SATISFACTORY NEEDS NO POINTS
SATISFACTORY IMPROVEMENT ATTEMPT EARNED
CRITERIA (4) (2) (0)
(3) (1)

FINAL Output is Output is Output is Output is No

OUTPUT very presentable quite not attempt
presentable and meet the presentable presentable
and exceed standard but still meet and did not
standard the standard meet the
standard
TIME Work Work Work Work No
MANAGEMENT
completed completed completed completed attempt
ahead of within beyond the too much
time allotted time time allotted beyond the
allotted time

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 Directions: Kindly access the given link below. After watching, practice doing
it at home. Make a documentation then send it in your respective FB group
page.

Candle folding
https://www.youtube.com/watch?v=U8q8NGPQAc4
Birds of Paradise folding
https://www.youtube.com/watch?v=yvg6TTM_czs
Rose folding
https://www.youtube.com/watch?v=9ngrR-gptOI
Standing fan folding
https://www.youtube.com/watch?v=NHQWjy41YrA
Pyramid folding
https://www.youtube.com/watch?v=OhV_jmVEppM
Your performance will be graded according to the following rubrics.

Scoring Rubrics:
TARGET EXCELLENT VERY SATISFACTORY NEEDS NO POINTS
SATISFACTORY IMPROVEMENT ATTEMPT EARNED
CRITERIA (4) (2) (0)
(3) (1)

FINAL Output is Output is Output is Output is No

OUTPUT very presentable quite not attempt
presentable and meet the presentable presentable
and exceed standard but still meet and did not
standard the standard meet the
standard
TIME Work Work Work Work No
MANAGEMENT
completed completed completed completed attempt
ahead of within beyond the too much
time allotted time time allotted beyond the
allotted time

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Directions: Read the following questions carefully. Choose the letter of the
correct answer and write it in your answer sheet.
1. Which of the following is not an example of serving utensils?
A. Fillet knife B. Fish knife C. Ice tong D. Soup ladled
2. What kind of flower arrangement design in geometric figure.
A. Cone B. Circular C. Crown D. Triangular
3. What is the common size for a table napkin?
A. 14x14 inches B. 16x16 inches C. 18x18 inches D. 20x20 inches
4. Which of the following table appointment uses an object to decorate the table.
A. Beverage ware B. Centerpiece C. Dinnerware D. Flatware
5. Which of the following beverage ware intended for water to pour.
A. Goblet B. High ball glass C. Juice glass D. Soda glass
6. Which of the following does not belong to the group of flat wares.
A. Fork B. Knife C. Plate D. Spoon
7. Which of the following dinnerware used as under liner plate.
A. Breakfast plate B. Dinner plate C. Show plate D. Soup plate
8. Brandy snifter, Goblet and Soda glass is an example of what kind of beverage
ware?
A. Glass B. Footed glass C. Tumbler D. Unfooted glass
9. Rose, Birds of Paradise and Pyramid is an example of______?
A. Menu B. Nature C. Napkin folding D. Title of a song
10. Beer mug, High ball glass and Shot glass is an example of what kind of
beverage ware?
A. Glass B. Footed glass C. Tumbler D. Unfooted glass

REFLECTIVE LEARNING SHEET

Directions: You have made it to the end of this module. Let us see what you
think about yourself about the topic being discuss. Write down
your thoughts in your answer sheet.

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Name:
Quarter: 3 Week: 5-6 Teacher:
Technology and Livelihood Education
HOUSEHOLD SERVICES
3RD QUARTER - WEEK 5-6
ANSWER SHEET
Grade: ___________Section: _____________________________
__ School: __________________

PRE- TEST POST TEST

1. 6. 1 6
2. 7. 2 7
3. 8. 3 8
4. 9. 4 9
5. 10. 5 10
6.
ACTIVITY #1
LOOKING BACK DINNERWARE FLATWARE BEVERAGE WARE

Activity #2 To be submitted via FB Messenger/Page

Activity #3 To be submitted via FB Messenger/Page
Check your understanding To be submitted via FB Messenger/Page

Reflection

LEARNING TARGET PRESENTATION OF IDEAS

1. I can identify the materials

needed in table appointment.

2. I can apply the table

appointment during special
occasion.

3. I can share and apply all the

learnings with my family and
peers.

What is my conclusion about the lesson? ______________________________

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 14
HOUSEHOLD SERVICES
QUARTER 3 – WEEK 5-6