Presentation on theme: "The introduction of Tableware and Table Setting"— Presentation transcript:
1 The introduction of Tableware and Table Setting Applied English ReportThe introduction of Tableware and Table SettingBy Sharon Wang
2 Tableware is including flatware( like knives, forks and spoons )and hollowware that are used for putting food in general.Table setting means putting the tableware on the table before guests use the dinner.
3 Outlines of Report Introduction of Flatware Introduction of Hollowware Principles of Table SettingIntroduction of MenuMenu v.s Table Setting
4 Structure of ReportFlatwareMenuTable SettingHollowware
5 Introduction of Flatware 1. Steak Knife（22cm）Point of a knife is sharp; a knife-edge is indented; for cutting beef steak.2. Table Knife or Dinner Knife(23cm)A knife-edge is no indentation; Used for all entrees except fish.
6 Introduction of Flatware 3. Fish Knife（21cm）For cutting a fish steak or seafood.4. Salad knife (21cm)Smaller than the dinner knife. Used for salads, pies, pastries, and cold meats.
7 Introduction of Flatware 1. Fish Fork (19cm)In place of the dinner fork when fish is served. Two side of tines with a little chip2. Salad Fork(16cm)Smaller than Dinner fork. Used for salads3. Table fork or Dinner fork(20cm)Used for all entrees except fish.There are 4 tines. 3
8 Introduction of Flatware 1. Dessert Spoon (19cm)Used for the dessert like a pudding, a jelly etc.2. Cream soup spoon (18cm)Used for eating pottage, and the shape is round.3. Clear soup spoon (18cm)Used for eating consomme, and the shape is oval. 3
9 Introduction of Flatware Snail Dish1. Escargot Fork or Snail Fork(14cm)It is two tines that are narrow and sharp.2. Escargot Tong or Snail Tong (14-16 cm)Used for snail with a shell
10 Introduction of Flatware 1. Lobster Cracker (14cm)Used for lobster or crab with claws2. Lobster Pick(16-20 cm)
11 Introduction of Flatware Ice Cream SpoonCoffee SpoonDessert SpoonTea SpoonGrape Fruit Spoon
12 Introduction of Flatware Pastry ForkOyster ForkFruit Fork
13 Introduction of Flatware 1. Serving Tong (24cm)2. Service Spoon (20cm)3. Service Fork (21cm)The biggest flatware ; Using for dividing food
14 Introduction of Hollowware Show Plate or Place Plate(12 inch)Used for showing a napkin or menu and placing the place.Dinner Plate (10 inch)Used for putting the entree.
15 Introduction of Hollowware Sugar ContainerCreamer
16 Introduction of Hollowware Coffee Cup and Coffee Saucer
17 Introduction of Hollowware Finger BowlIf guests Eat food with hand, they would need the finger bowl to wash fingers.
18 Introduction of Hollowware VaseSalt ShakerPepper Shaker
19 Introduction of Hollowware B&B Plate (6 inch)Bread and Butter Plate or Side Plate.Butter Knife is up the B&B Plate and 1/3 right side.
20 Principles of Table Setting Forks are on the left, Knives and Spoons are on the right. Dissert fork and spoon are above the show plate.sharp-edged of knife faces left.Each side is not over 3 pieces of the flatware.Special flatware does not set in advance.(like lobster pick, oyster fork, finger bowl.)
21 Principles of Table Setting Glass put on the upper right side.According to the shape, the bigger one goes on the upper-left, and the smaller one goes on the down-right.Salt&Pepper Shakers must put on the table in advance.B&B plate and butter knife place on the most left of the table setting.Coffee cup does not set in advance.
22 Principles of Table Setting First, setting the show plate at the center of table.The range of table edge is about 1-2cm.(one finger)
23 Principles of Table Setting Putting the napkin on the show plate.
24 Principles of Table Setting Putting the flatware on the right side first and putting them from inside to outside.
25 Principles of Table Setting Then, putting the flatware on the left side.