Food and Entertaining. Chapter 24

Transcription

1 Food and Entertaining Chapter 24

2 Objectives After studying this chapter, you will be able to: Discuss table service (formal and informal). Demonstrate basic table setting techniques. Demonstrate proper table manners.

3 Table Appointments Table appointments all the items needed at the table to serve a meal Dinnerware plates, cups, saucers, and bowls Flatware knives, forks, and spoons Beverageware (glassware) drinking glasses 2 Types of beverageware: -Tumblers -Stemware

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5 Holloware Bowls, pitchers, pots May be made of metal, glass, wood, or ceramic

6 Tableware Dinnerware, flatware, beverageware, and holloware are all referred to as tableware Open stock purchase each piece individually *Dinnerware and flatware are often sold in sets Place setting all the pieces used by 1 person

7 Table Linens Includes both table coverings and napkins Tablecloths protect the surface of the table Table runner narrow and slightly longer than the table

8 Centerpieces Floral arrangements Candles

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11 Appetizers Light foods or beverages served to stimulate the appetite Served at the beginning of a meal

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13 The Meal Service Styles: 1. American 2. Russian 3. English 4. Compromise 5. Blue plate 6. Buffet

14 American (Informal) Guests serve themselves and pass the serving dishes around the table The table is cleared Dessert is served Used in homes in the United States

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16 Russian (Formal) Serving dishes are never placed on the table Waiters serve food one course at a time Plate replaces plate as one course is removed and other is served Used in fine restaurants

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18 English Host fills the plate and passes them to the guest until everyone is served Used with small groups

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20 Compromise Mix of Russian and English service The salad or dessert is served from the kitchen For other courses, host fills the plates and passes them around the table

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22 Blue Plate Used at banquets Host fills the plates in the kitchen and carries them to the dining room One person clears the table and then another person brings in the dessert course

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24 Buffet Used for serving large numbers of people A dining table, a buffet, or another surface may hold the serving dishes and utensils, dinnerware, flatware, and napkins The guests serve themselves from the buffet

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26 Waiting on the Table Removing a course Remove the dinner plate from the guest s left with your left hand. Transfer the plate to your right hand. Take cleared plates to the kitchen or place on serving cart. Continue this process (counterclockwise direction) until you have cleared everything Serving a course Place flatware Place cream, sugar, and other items on the table Place food and/or beverages

27 Table Setting Cover the table space that holds all the tableware needed by 1 person 1. Dinner plate in the center 2. Salad plate to the left of dinner plate above the napkin 3. Bread and butter plate above the salad plate 4. Place flatware in the order in which it will be used -forks go to the left of the plate -the napkin goes on the dinner plate -knives and spoons to the right of the plate -glasses just above the knives

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29 Table Manners 1. After sitting down, open your napkin and place it in your lap 2. Wait for the host to begin eating 3. Do not place your elbows on the table 4. Keep one hand in your lap 5. Do not reach ask someone to pass the food to you 6. If you cough or sneeze at the table, use you handkerchief 7. When you have finished eating, place your knife on the rim of the plate with the sharp edge pointing toward the center. Place fork next to knife. Lay your napkin to the left of the plate. 8. Offer to assist with cleanup

30 Learning Activity Make a drawing that shows how you would set the table

31 Review 1. What type of tableware are cups, plates, and saucers? 2. What are the two basic shapes of beverageware? 3. What type of meal service is used most often in homes in the US? 4. On what side of the plate should you place the dinner knife? 5. Explain what is meant by "You always eat from outside in. 6. List five examples of table manners.