Technology and

Livelihood Education
Home Economics (Household Services)
Quarter 1 – Module 9
Presenting Cooked Dishes
Food Serving

Department of Education • Republic of the Philippines

Technology and Livelihood Education
Home Economics (Household Services) Grade 10
Alternative Delivery Mode
Quarter 1 – Module 8: Presenting Cooked Dishes – Food Serving
First Edition, 2020

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Published by the Department of Education – Division of Bukidnon

Development Team of the Module

Writerr: Irene O. Cagadas
Content Editor: Naneth D. Soriano, PhD, Grace T. Palahang, PhD,
Language Editor: Estrelita D. Bahalla
Proofreader: Mary Jane R. Cardente, PhD
Illustrator / Layout Artist: Irene O. Cagadas
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Chairperson: Arturo B. Bayocot, PhD, CESO III
Regional Director
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Randolph B. Tortola, PhD, CESO IV
Schools Division Superintendent
Shambaeh A. Usman, PhD
Assistant. Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Neil A. Improgo, PhD, EPS – LRMS
Bienvenido U. Tagolimot, Jr., EPS – ADM
Members: Elbert R. Francisco, PhD, Chief ES, CID
Mary Jane R. Cardente, PhD, EPS in TLE
Rejynne Mary L. Ruiz, PhD, LRMDS Manager
Jeny B. Timbal, PDO II
Shella O. Bolasco, Division Librarian II
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Office Address: Fortich Street, Sumpong, Malaybalay City
Telefax: (088)-813-3634
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Website: depedbukidnon.net.ph
 TABLE OF CONTENTS

Page

COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
WHAT THIS MODULE IS ABOUT
INTRODUCTORY MESSAGE
TABLE OF CONTENTS

LESSON 1: PRESENTING COOKED DISHES – FOOD SERVING

What I Need to Know 1

What I Know 2
What’s In 4
What’s New 5
What is it 5
What’s More 8
What I Have Learned 9
What I Can Do 9
Assessment 11
Additional Activities 12
Glossary 13
Answer Key 14
References 15
 10
Technology and
Livelihood Education
Home Economics (Household Services)
Quarter 1 – Module 9
Presenting Cooked Dishes
Food Serving

This instructional material was collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stake holders to email their feedback, comments, and
recommendation to the Department of Education at bukidnon@deped.gov.ph.
We value your feedback and recommendations.

Department of Education • Republic of the Philippines

What this Module is About
Introductory Message
For the Facilitator:
Welcome to the Technology and Livelihood Education Home Economics
(Household Services) Grade 10 Alternative Delivery Mode (ADM) Module on
Presenting Cooked Dishes – Food Serving.
As set by the Kto12 Curriculum standards to overcome the social, personal
and economic contributions of schools, teachers are instructed to creatively design,
develop and review modules both from public institution to help learners in meeting
such standards.
This module is creatively developed to engage learners independently in
doing learning activities to their convenient time. Moreover, this module aims to help
learners in acquiring the needed 21st century skills to do and comprehend tasks
requiring technical abilities and skills.
For the Learner and Parents:
Welcome to the Technology and Livelihood Education Home Economics
(Household Services) Grade 10 Alternative Delivery Mode (ADM) Module on
Presenting Cooked Dishes – Food Serving.
Recipes are essentials in all cooking activities especially dishes that require
measured ingredients. Almost all chefs and home cooks follow recipes in order to
achieve the desired tastes and outcome of the food they wanted to recreate.
This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the skills or

Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
What I Know
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In
the current lesson with the previous one.
In this portion, the new lesson will be
What’s New
introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
What Is It
the lesson. This aims to help you discover
and understand new concepts and skills.
 This comprises activities for independent
What’s More
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned
sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do
help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment
level of mastery in achieving the learning
competency.
In this portion, another activity will be given to
Additional Activities
you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
This contains answers to all activities in the
Answer Key
module.
At the end of this module you will also find:

References This is a list of all sources used in developing

this module.
The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Technology and Livelihood Education. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

This module is all about food servings:

 Types of meal service
 Serving etiquette

After going through this module, you are expected to:

 enumerate and explain types of meal service.
 demonstrate etiquette in food serving

Hello students! How are you today?

Since we are now facing a new normal education I have prepared
something for you dear students so that you will be able to continue the
learning process even if you are in your home with your families.
Before you start the new lesson you have to answer first the “What I
Know” to test how far you have learned in this new lesson.

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 What I Know

MULTIPLE CHOICE: Choose the letter of the best answer. Write your answer on
your activity notebook.

1. What meal service requires fewer and less extensively-trained service staff
members?
A. Banquette B. Booth
C. Modern American D. Russian
2. A type of meal service that all customers are served from a single focal point
or serving point is called?
A. Banquette B. Booth
C. Modern American D. Russian
3. __________is an elegant, formal service that is used internationally?
A. Banquette B. Booth
C. Modern American D. Russian
4. What meals service that customer is seated facing the server with their backs
against the wall?
A. Banquette B. Booth
C. Modern American D. Russian
5. The most elaborate and elegant style of service is__________.
A. Banquette B. Classical French
C. Modern American D. Russian
6. _________is a type of meal service that a customer serve themselves and
pass the food around the table.
A. Booth B. Family - style
C. Modern American D. Russian
7. What meal service that the server carries the prepared food on a silver tray
to standing or seated customers?
A. Butler B. Classical French
C. Modern American D. Russian
8. A type of meal service that all food is attractively displayed on the table for
the customers to see is ________________.
A. Buffet B. Family-style
C. Modern American D. Russian
9. __________ is the most important as you present the venue.
A. Smile B. Personal Hygiene
C. Hair D. Menu
10. The general rule of thumb is you should aim to serve from the __________.
. A. Left B. Right
C. Front D. Back
11. ___________will occur before a customer is seated.
A. Wash Hands B. Menu
C. Table Setting D. All of the above
12. Who is in-charge of well-being of a customer?
A. Chef B. Owner
C. Server D. Janitor

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13. Always wear a ________ to the customer.
A. Apron B. Hairnet
C. Smile D. Laugh
14. In pouring wine in the wine glasses, hold the wine glass in the _______.
A. Body B. Mouth
C. Stem D. All of the above
15. What is the number one rule of customer serving?
A. Smile B. Laugh
C. Talk D. Both a and b

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Lesson
Presenting Cooked Dishes
1 Food Serving

What’s In

In a business of food services there are a lot of food establishments who

practice open hand service method, means that a server’s arm are never be crossed
in front of a guest and serve the food always at the left side of the guest’s. When
being serve to the guest the plates should be rotated the protein of the dish is facing
to the guest, as opposed to vegetables.
To provide great service in a restaurant, it must be followed by the good
etiquette where the servers make sure that the customers have an amazing
experience, from start to finish.
In this lesson, the students will learn the different types of food or meal
servings such as modern american pleated, booth, banquette, family - style, classical
french, russian, butler, buffet services and good etiquette.

Notes to the Teacher

As the facilitator, you are expected to use the teacher’s
manual and other sources in taking this lesson.

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 What’s New

Food Servings
Food serving is an amount of food that is given to one or more person at a
meal. A food may be served on tableware.

Food serving also is an amount of food listed on food label.

Types of Food Servings

 Modern American Pleated Service
 Booth Service
 Banquette Service
 Family – Style Service
 Classical French Service
 Russian Service
 Butler Service
 Buffet Service

Serving Etiquette

What is It

Hello dear students, in this lesson you will be able to know the different types
of Food Servings and Etiquette. Well anyone of you knows what are the different
types of food serving? Have you practice these types of food serving at good
etiquette in your home? Well, we will find out so let’s start.

Types of Food Serving

1. Modern American Pleated Services
It requires less extensive – trained service staff members. The food is
absolutely prepared, portioned, plated, and garnished in the kitchen.

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2. Family – Style Service
Consumers serve themselves and pass the food around the table. It creates
eating a dinner in our house. The advantage is that customer may choose their own
portion sizes.

3. Russian Service
It is an elegant and formal service that is used internationally. It is ideal for
banquets where everyone is eating the same meal. Each course is completely
prepared, cooked, portioned, and garnished in the kitchen and then place on a
service plate or platters.

4. Banquette Service
Consumers are seated facing the server with their backs against the wall.

5. Butler Service
A server carries the prepared food on a silver tray to standing or seated
customers. Customers serve themselves from the trays.

6. Booth Service
All customers are served from single focal point or serving point.

7. Buffet Service
All food is attractively displayed on the table for the customers to see.
Customer go to the buffet, choose what they want and serve themselves.

8. Classical French Service

The most elaborate and elegant style of services. Some foods are fully or
partially prepared tableside in full view of the customer. More time consuming and
labor intensive.

Food Serving Etiquette

Is like a code of conduct; actions and behaviors that reflect how polite and
professional an individual or venue is.

It defined as the formal manners and rules that are followed in social or
professional settings.

It helps us show admiration and respect to others and makes others glad that
we are with them. Without proper manners and etiquette, the customer of polite
society would soon disappear and we would act more like animals and less like
people. Ferociousness and an “every man for him” attitude would take the lead.

Serving Etiquette Tips

1. Always wear a smile in front or talking to customers

Be as kind and pleasing as possible when greeting or talking to customers. Be
cheerful. Nobody wants to deal with grumpy server; service provided to the customer
is the most memorable element of a customer’s experience.

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2. Keep the conversation light
Some of the customers like to chat, or stay seat and leave them be .If the
customers want to chat with you, keep questions light. Try not to bring yourself into
the conversation too much.

3. Proper Hygiene
The physical appearance is most important in representing the venue,
whether you have a formal uniform or stick with the classic black jeans and t-shirt,
it’s most important that you look presentable to the guest, just make sure that you
iron your shirt, look neat and clean, have your long hair tied and a pair of shoes to
come to work.

4. Know your menu

This is your home ground, make sure that you know the menu and can
explain dishes to customers where required. Ensure that you are across key
ingredients to advice customers with allergies or diet preference on appropriate
dishes. If you are not sure inform the customer and go and have a chick chat to the
chef to confirm the customer.

5. Table setting
Usually in a restaurant table setting will occur before a customer is seated.
Some venues will just offer a basic cutlery and side plates, while others have a full
silver service set up. In laying cutleries, forks on left, knives and spoons on the right.
If your table is set with wine glasses or extra cutlery and the guest does not require.

6. To the Left
If you work in a fine dining restaurant, it is likely that you’ll be guided in your
initial restaurant server training on the best serving etiquette for the particular venue.
As a general rule, you should aim to serve from the left: that is, changing cutlery,
laying down food, and serving drinks. The reason why serving from the left is that
majority of customers will be right – handed, so less likely to interrupt their
movements as you serve.

7. Hand Placement
When pouring a glass of wine, laying out cutlery, or placing place of food
down, the way you hold an item is more important than you think. No customers
want to end up with a fingerprint on their glasses. Hold the wine glasses by the stem
as you pour or if you have skills, pour while holding the bottom of the bottle.

8. Keep an eye out

As soon as you seat a customer, remember that you are in charge of
wellbeing while they are in your venue; be attentive but not overbearing, and ensure
that they know you are approachable and available.

9. Clearing Up
Don’t start clearing plates until everyone at the table is finished, and always
ask if the customer wants another drink or dessert when you do start cleaning.

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10. Bills
Never bring out the bill before the customer asks for it. Even if their plates are
cleared and seem to be nursing their final drinks, hold back on handing it over. If the
venue settles the bill at the front desk, make sure you let the customers know at the
end of their meal – but assure them that there’s no rush.

What’s More

IDENTIFICATION
DIRECTION: Identify the word that is described in each statement. Write your
answer in your activity notebook.

1. All customers are served from a single focal serving point.

2. Customers are seated facing the server with their backs against the wall.
3. An atmosphere of eating dinner at home.
4. The most elaborate and elegant style of service.
5. Elegant, formal service that is used internationally.
6. Server carries the prepared food on a silver tray to standing or seated customer.
7. All food is attractively displayed on the table for the customer to see.
8. The food is completely prepared, portioned, plated, and garnished in the kitchen.
9. This is where your judgement needs to be on display to customers.
10. The number one rule of customer service.
11. A general rule of thumb.
12. An in-charge of the wellbeing of the customer.
13. Parts of wine glasses that you hold in pouring wine.
14. Do not start clearing _____until everyone at the table is finished.
15. The server should aim to serve from the _________.

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 What I Have Learned

FILL IN THE BLANKS

Direction: Supply the missing word / s. Write your answer in your activity notebook.
.

_________1____________is like a ______2________; actions and behaviors that

reflect how _______3______and professional an individual or venue is. It is defined
as the ___________4_____and rules that are followed in ____5_______or
_______6_________settings. It helps us show ______7_______and
_______8________to others and makes others _______9_______ that we are with
them. Without proper _____10________and ______11_______, the customer of
polite _______12_________would soon disappear and we would act more like
_____13_______and less like ______14________. _______15___________ and an
“every man for him” attitude would take the lead.

What I Can Do

Direction: Draw a table set – up by selecting two of the following:

1. Modern American Service

2. Booth Service
3. Banquette Service
4. Classical – French Style
5. Buffet Service

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 Assessment Rubric
Excellent Good Fair Needs to
5 points 4 points 3 points Improve
2 points
The idea and The idea and The idea and The idea and
approach of approach of approach of approach of
Creativity and the final the final the final the final
originality outcome is outcome is not outcome is outcome is a
unique unique similar to other copy of others
existing ones
The sequence The sequence The sequence The sequence
of contents in of contents in of contents in of contents in
the recipe is the recipe is the recipe is a recipe seems
Organization well organized, quite well bit difficult to to have been
logical and organized. follow randomly
clear. organized.
The text The text The text The text does
follows a unity follows a unity follows a unity not follow a
Text structure and and relevant but no unity, and no
corresponding connectors corresponding relevant
connectors used. connectors connectors
have been have been have been
used. used. used.
The author The author The author The author
makes no makes a few makes a makes a lot
Spelling grammar (1-3) spelling several (4-5) (6 or more)
mistakes and mistakes. spelling spelling
uses verb mistakes. mistakes.
tenses
carefully

10
 Post Assessment

MULTIPLE CHOICE: Choose the letter of the best answer. Write your answer on
your activity notebook.

1. What meal service requires fewer and less extensively-trained service staff
members?
A. Banquette B. Booth
C. Modern American D. Russian
2. A type of meal service that all customers are served from a single focal point
or serving point is called?
A. Banquette B. Booth
C. Modern American D. Russian
3. __________is an elegant, formal service that is used internationally?
A. Banquette B. Booth
C. Modern American D. Russian
4. What meals service that customer is seated facing the server with their backs
against the wall?
A. Banquette B. Booth
C. Modern American D. Russian
5. The most elaborate and elegant style of service is__________.
A. Banquette B. Classical French
C. Modern American D. Russian
6. _________is a type of meal service that a customer’s serve themselves and
pass the food around the table.
A. Booth B. Family - style
C. Modern American D. Russian
7. What meal service that the server carries the prepared food on a silver tray
to standing or seated customers?
A. Butler B. Classical French
C. Modern American D. Russian
8. A type of meal service that all food is attractively displayed on the table for
the customers to see is ________________.
A. Buffet B. Family-style
C. Modern American D. Russian
9. __________ is the most important as you present the venue.
A. Smile B. Personal Hygiene
C. Hair D. Menu
10. The general rule of thumb is you should aim to serve from the __________.
. A. Left B. Right
C. Front D. Back
11. ___________will occur before a customer is seated.
A. Wash Hands B. Menu
C. Table Setting D. All of the above

11
 12. Who is in-charge of wellbeing of a customer?
A. Chef B. Owner
C. Server D. Janitor
13. Always wear a ________ to the customer.
A. Apron B. Hairnet
C. Smile D. Laugh
14. In pouring wine in the wine glasses hold the wine glass in the _______.
A. Body B. Mouth
C. Stem D. All of the above
15. What is the number one rule of customer serving?
A. Smile B. Laugh
C. Talk D. Both a and b

Additional Activities

Direction: Recall your experience of dining in a restaurant or food chain. Be able to

share your experience. Write it in your activity notebook.
Assessment Rubric
Excellent Good Fair Needs to Improve
5 points 4 points 3 points 2 points
The sequence of The sequence The sequence The sequence of
contents in the of contents in of contents in contents in recipe seems
recipe is well the recipe is the recipe is a to have been randomly
Organization organized, quite well bit difficult to organized.
logical and clear. organized. follow
The text follows The text The text follows The text does not follow a
a unity and follows a unity a unity but no unity, and no relevant
Text corresponding and relevant corresponding connectors have been
structure connectors have connectors connectors used.
(recipe) been used. used. have been
used.
The author The author The author The author
makes no makes a few makes a makes a lot
Spelling grammar (1-3) spelling several (4-5) (6 or more)
(recipe) mistakes and mistakes. spelling spelling
uses verb tenses mistakes. mistakes.
carefully

12
Glossary

Modern American Pleated Services - food is absolutely prepared, portioned, plated, and garnished
in the kitchen.
Family – Style Service - consumers serve themselves and pass the food around
the table.
Russian Service - an elegant and formal service that is used internationally.
Banquette Service - consumers are seated facing the server with their backs
against the wall.
Butler Service - a server carries the prepared food on a silver tray to standing or
seated customers. Customers serve themselves from the trays.
Booth Service - customers are served from single focal point or serving point.
Buffet Service - food is attractively displayed on the table for the customers to
see.
Classical French Service - most elaborate and elegant style of services.

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 14
Post Asssessment What I Have What’s More What I Know
1. C Learned 1. C
2. B 1. Food etiquette 1. Booth 2. B
3. D 2. Code of conduct 2. Banquette 3. D
4. A 3. Polite 3. Family Style 4. A
5. B 4. Formal manners 4. French 5. B
6. B 5. Social 5. Russian 6. B
7. A 6. Professional 6. Butler 7. A
8. A 7. Respect 7. Buffet 8. A
9. B 8. Consideration 8. Modern 9. B
10. A 9. Glad American 10. A
11. C 10. Manners 9. Conversation 11. C
12. C 11. Etiquette 10. Smile 12. C
13. C 12. Society 11. Left 13. C
14. C 13. Animals 12. Server 14. C
15. A 14. People 13. Stem 15. A
15. Aggressiveness 14. Plates
15. Left
Answer Key
References

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Household Services Specialization Course for Grade 10
Learner’s Material, 2016

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Household Services Specialization Course for Grade 10
Teacher’s Guide, 2016
Etiquette, http://www.google.com.ph/search?q=etiquette+means&ie=UTF-
8&oe=UTF-8&hl=en-ph&client=safari

Food Serving, https://www.collinsdictionary.com/dictionary/english/serving

Types of Food Servings, https://quizlet.com/69691575/list-and-describe-eight-types-

of-meal-service-flash-cards/

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For inquiries or feedback, please write or call:

Printed in the Philippines by

Department of Education – Division of Bukidnon
Office Address: Fortich Street, Sumpong, Malaybalay City,
Telefax: (088)-813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

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