Match the Styles of Food Service to Their Descriptions

Match the styles of food service to their descriptions.
-Combination buffet

A) Hors d'oeuvres are passed around on trays and guests serve themselves
B) Guests are seated and large serving platters are placed on the table. Guests pass the food around the table.
C) Inexpensive items are presented in buffet style, while more expensive items are served by an attendant for portion control.
D) Food is attractively arranged on tables Guests serve themselves and then take their place to a table to sit and eat.
E) Guests are seated and there is one server for every two guests. Servers wear white gloves, carry two plates and stand behind the two guests, serving them at a signal.
F) The food is fully prepared in the kitchen, then served from platters or an Escoffier dish.
G) Guests are served by chefs or attendants; more elegant with more portion control than other services.
H) Light foods are served buffet style or are passed on trays by servers.
I) Sometimes referred to as "performance stations" or "exhibition cooking."
J) Guests are seated and served food that has been proportioned and plated in the kitchen.