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Foods I Obj. 3.01—Table Appointments. 2 Table Appointments All the items needed at the table to serve and eat a meal. 3.01C Table Appointments.

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Presentation on theme: "Foods I Obj. 3.01—Table Appointments. 2 Table Appointments All the items needed at the table to serve and eat a meal. 3.01C Table Appointments."— Presentation transcript:

1 Foods I Obj. 3.01—Table Appointments

2 2 Table Appointments All the items needed at the table to serve and eat a meal. 3.01C Table Appointments

3 3 Classification of Tableware Dinnerware Flatware Beverageware Holloware 3.01C Table Appointments

4 4 Dinnerware is: Plates, cups, saucers, bowls Dinnerware includes: China stoneware earthenware pottery Other materials glass-ceramic plastic 3.01C Table Appointments

5 Flatware is: Often called “silverware” and includes: Knives Forks Spoons Specialty utensils Materials made from: Sterling Silver plate Stainless Plastic /wood 3.01C Table Appointments

6 6 Beverageware or glassware is: Lead glass Higher quality More expensive Lime glass Lighter, more brittle Ideal for much glassware  Plastic  Very casual, low cost  Unbreakable / disposable 3.01C Table Appointments

7 7 Two basic shapes of beverageware are: Stemware  Tumbler bowl stem foot Water goblets Sherbets Flutes Popular sizes are Cooler Highball Juice Popular sizes include 3.01C Table Appointments

8 8 Holloware Bowls and tureens used to serve food 3.01C Table Appointments

9 9 Table linens Used to… Protect the table surface Deaden sounds of serving and clearing Add beauty to table setting Drop – the part that hangs over the edge For casual should be 6-8 inches on all sides Deeper drop for a formal setting Even more for buffet settings 3.01 C Table Appointments

10 10 Cloth Placemats, Table Runners & Napkins Runner: inches wide placed down the table center Often used with placemats Placemats approximately 11 x 17 inches Napkins cocktail - 10 inches luncheon – 13 inches dinner – 17 or more inches 3.01C Table Appointments

11 11 Center Pieces Be creative Food and the soil of potted plants don’t mix. Candles are appropriate for evening, but not daytime meals Candles on the table should be lit and the flame above eye level. Size in proportion to the table Guests should be able to see over the centerpiece 3.01C Table Appointments

12 Centerpiece ETable Setting

13 Foods I Obj. 3.01—Table Settings

14 Table Setting Tables are set for convenience and beauty ETable Setting

15 Table Setting The cover includes Linen Dinnerware Flatware Beverageware Each cover should be at least 24 inches wide. The guests be able to discern which pieces are theirs by the spacing between covers/table setting. 15 The amount of space needed by each person is called the cover. 3.01ETable Setting

16 Begin with the Linen The cloth should extend evenly on each side of the table. Placemats flush with the edge of the table Or 1 to 1 ½ inches from the edge Runners down the center, or along both sides ETable Setting

17 Dinnerware and Flatware Plates are placed in the center of each cover “Thumb length” (1 inch) from the edge of the table Forks on the left Knives and spoons on the right Knife is next to the plate with the blade turned to the plate. How to Arrange a Place Setting for a Formal Dinner How to Arrange a Place Setting for a Formal Dinner 17 Remember: The utensils got in a fight. The knife and spoon were right. So, the fork got mad and left.

18 Place the flatware in the order in which it will be used Used with permission ETable Setting

19 Beverageware Place the water glass at the tip of the knife. A cup and saucer are placed beside the knife and spoon. Used with permission ETable Setting

20 At More Formal Meals Place the salad plate to the left of the dinner plate. Place the bread and butter plate just above the salad plate, between the salad and dinner plates ETable Setting Pretty Woman

21 Informal and one-dish meals Use ONLY the dinnerware and flatware that are needed for the meal ETable Setting

22 Service Plate (Charger) Larger than dinner plate First courses are placed on the service plate by the service person. The service plate is removed when the main entrée is served ETable Setting

23 Service Pieces Place the serving utensil on the table at the right side of a dish to be passed. If there are two serving utensils, place the “helper” utensil on the left and the main utensil on the right ETable Setting

24 Extra Details Place the salt to the right of the pepper when placing it on the table. Place the napkin beside the forks if there is enough space, otherwise put the forks on top of the napkin. The loose corner of the napkin should be beside the plate ETable Setting


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