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Chapter 10: Dining PLans and Etiquette

Teacher: Sims, Kay
Across
A fork that goes closest to the left side of the plate in a formal dinner service
The utensil that sits to the right of the knives in a formal dinner service
The fork that sits horizontally along the top of the plate in a formal dinner service.
A freestanding work area, usually in the center of a L-shaped or U-shaped arrangement.
Large decorative plate positioned at each place setting
Ambiance and attractiveness of a place
Dining areas that can be changed to accommodate different needs
How many people can sit at a table/ or in a dining room
Food service should match the cuisine.
Down
Item that is placed above the tip of the knife in a formal dinner service.
The style of eating with a knife and fork, where you transfer the knife between hands with each bite.
A style of eating with a knife and fork where you transfer the knife between hands and each other.
A glass that should go to the right of, and slightly below, the water glass in a formal dinner service.
An area of the kitchen arranged for a certain task as grilling.
Decorative pieces of food used to improve the overall appearance of the plate.
Conservation of motion while successfully accomplishing a task
Room or closet for storage of non-perishable items