2006 Spring/Summer Catalog in Review

1. Table of Contents is listed by category and subtitles on page 2,
right next to what?________________________________
2. Found in the Entertaining section …..The new Chillzanne Sectional
Server includes a bowl with a capacity of ______________ & two trays in
the shape of _________________.
3. Outdoor Party plates have a _________ diameter and come in a set of
_________.
4. What are the 3 new features of the Quick Stir Pitchers?
__________________________________________________
5. The Barbecue Skewer Set is _____inches long and has a duel purpose
tool that can be used for ____________&____________.
6. The new mid-season products are featured on page 6 in a
______________ shaded box. (color)
7. What is featured on page 8,9,10 &
11?____________________________________.
8. The new SA Stands are made of _________________ with a
______________ ______________finish.
9. The Cutting edge begins on page 12. What subtitles are included in
this section? ___________________________,
______________________________,
______________________________&______________________________
10. Cookware …. The new Executive Cookware is Hard-anodized aluminum
reinforced with a titanium alloy. What does this mean?
_________________________________
11. Name 3 other features of the Executive Cookware
_____________________ ___________________ __________________
12. What is the price difference between the Executive 8” pan & the
Professional 8” pan? ________________
The largest section
of the catalog is Kitchenware.
13. The New Wave of Colors are called ________________,
_________________& _________________.
14. The Microfiber Towels have many uses. List 3 reasons every customer
should buy one of each color!
________________________________________________________________________
_________________________
15. The Smooth Edge Can Opener is located in this section & is
pictured on page_____ The Ice Cream Dipper is on page______
16. The name of the recipe found on page 32
is____________________________________.
17. Why is page 32 important to point out to guests during a show?
_______________________________________________
18. How could pages 34 & 35 help your stoneware buying guests?
________________________________________________
19. What stones can you find on pages 36 & 37? ______________________
20. What section follows the Stoneware in the catalog?
_____________________.
21. The pantry starts on page 42. The Pampered Chef Recipes cards are
on page____. What is found on page 44? ____________
22. Page 45 displays _________(#) gifts sets and what new customer
benefit? ________________________
23. What set of cookware is a host half-priced combination?
____________________
24. The back cover of the catalog shows guests 3 potential benefits and
3 potential objections to becoming a consultant. How will
this tool help you in your show presentation?
________________________________


Hope this helps