(a) Define the term cover
(b) State three characteristics of a cover.
(c) List two table accompaniments necessary for every cover.
(d) List four examples of alcoholic beverage.
(c) List two table accompaniments.
Explanation
(a) Definition of the term cover: Cover is the space on a table for keeping all cutlery, crockeries, glass and linen for one guest/ customer. OR Cover is a total number of customers to be catered for in a food service.
(b) Characteristics of a cover: (i) A cover should be balanced in terms of spatial arrangement. (ii) It should not be crowded with tableware: (ii) All cutlery and table accompaniment are placed at least 1.25cm ( inch) away from the edge of the table. (iv) Knives and spoons are placed on the right side while forks are placed on the left side. (v) The water glass is placed at the tip of the joint knife. (vi)- Cruet is always available. (vii) Cutlery should be laid from the inside to the outside.
(c) Table accompaniments necessary for every cover: (1) Centre piece/ floral table centre/ flower and vase. (ii) Cruet set. (iii) Table number/ place card.
(d) Examples of alcoholic beverages: (i) Spirit / kain kain / ogogoro/ whisky/ gin / rum / vodka. (ii) Wine champagne/ red wine/white wine. (iii) Beer. (iv) Cider. (V) Perry. (vi) Palm wine. (vii) Pito drink. (vin) Liqueur. (Viii) Burukutu.