Food and Nutrition

1. Food and Nutrition Unit 7 Serving and Eating Food Tonja Bolding Lakeside High School Revised 2008

2. 7.1 Define terms related to serving and eating food at home and away from home 1. a la carte - food offered with a separate price for each food item on the menu 2. a la mode - topped with ice cream 3. appetizer - light food or beverage that begins a meal and is designed to stimulate the appetite 4. au jus - serving food with the pan drippings from which the fat has been skimmed 5. beverageware - glasses of many shapes and sizes used for a variety of purposes 6. blue plate service - a type of meal service in which the plates are filled in the kitchen, carried to the dining room, and served 7. buffet service - style of meal service in which a large table or buffet holds a variety of food items, the serving dishes and utensils, dinnerware, flatware, and napkins and from which guests serve themselves

3. 8. compromise service - a combination of English and formal service, the main course of the meal is served at the table by the host and the remainder of the meal is served in individual portions from the kitchen 9. cover - the arrangement of the tableware that each diner will need for a meal, also called a place setting 10. dinnerware - plates, cups, saucers, and bowls 11. Dutch treat - an arrangement of paying in which each person pays his own way 12. English service - a style of meal service in which the plates are served by the host and /or hostess and passed around the table until each guest has been served 13. entrée - the main course of a meal 14. etiquette - manners established by society 15. family service - a service style that allows diners to join others in a setting where large dishes of food are placed on a table for self-service, also known as modified English Service

4. 16. flatware - forks, spoons, knives and serving utensils used to serve and eat food 17. formal service - when you are served with porcelain or fine china 18. gratuity - money charged or left as a tip for service 19. hollowware - tableware, such as bowls, tureens, and pitchers, used to serve food and liquids 20. open stock - tableware that can be purchased as individual pieces 21. reservation - an arrangement with a restaurant to hold a table, or with a hotel to hold a room, for a guest on a given date at a given time 22. stemware - glassware with three distinct parts a bowl, a stem, and a base 23. table appointments - all the items needed at the table to serve and eat a meal 24. table linens - tablecloths, placemats and napkins

5. 7.2 Describe table appointment • A table appointment isall the items needed at the table to serve and eat a meal. • It includes: • dinnerware (plates, cups, saucers, and bowls) • flatware(forks, spoons, knives and serving utensils used to serve and eat food) • beverageware(glasses of many shapes and sizes used for a variety of purposes) • holloware (tableware, such as bowls, tureens, and pitchers, used to serve food and liquids) • table linens (tablecloths, placemats and napkins)

6. Dinnerware • The material used determines the durability and cost. • china: most expensive, elegant, durable • stoneware: less expensive, casual, heavier • earthenware: moderate price, less durable • pottery: least expensive, chips easily, thick and heavy • glass ceramic: moderate price, strong and durable • plastic: inexpensive, casual, durable

7. Flatware • choosing flatware that is open stock(tableware that can be purchased as individual pieces) so that pieces can be replaced when needed • material used determines the appearance and cost • sterling silver and silver plate: tarnishes/ requires polishing • stainless steel: does not tarnish

8. Beverageware • Tumblers: no stems • Stemware (glassware with three distinct parts a bowl, a stem, and a base) • Consider how the beverageware will look with your dinnerware and flatware.

9. Holloware • Can be expensive, fragile and hard to store. • Can be purchased to match dinnerware. • Unmatched is less expensive and more popular.

10. Table linens • Care depends on the material they are made of. • Should coordinate with your table appointment.

11. 7.3 Explain principles of table setting The occasion, style of service, size of the table and menu will help you determine how to set the table. • Begin with the linens: • table cloth and/or place mat

12. Place dinner plate in the center of each cover(the arrangement of the tableware that each diner will need for a meal),1” from the edge of the table.

13. Knife to the right of the dinner plate with the blade toward the plate.

14. Teaspoon to the right of the knife

15. Soupspoon to the right of the teaspoon

16. The dinner fork goes to the left of the plate.

17. The salad fork to the left of the dinner fork.

18. Napkin to the left of the salad fork. For a casual setting the forks may be placed on top. In a restaurant they may place the napkin on the plate.

19. Dessert spoon and/or fork above the plate

20. Water glass just above the tip of the knife

21. Other glasses below and to the right of the water glass

22. Cup and saucer to the right of the knife and spoon

23. Salad plate/bowl to the left of the dinner plate above the forks

24. Bread and butter plate just above the salad plate between the salad plate and dinner plate

25. The soup bowl may be placed in the middle of the plate leaving the bread and butter plate in it’s place

26. Rule of Thumb • Set the table with only the tableware that you need for that particular meal. • Most meals will not require a complete set up. • If you use the wrong table ware you will cause a “domino” effect for the whole table. • Use flatware from the “outside in”.

27. Things that make you go Hmmm…… • “RIGHT” has 5 letters. • Flatware on the right side has 5 letters: • knife • spoon (teaspoon) • spoon (soup spoon) • “LEFT” has 4 letters. • Flatware on the left side has 4 letters: • fork (dinner) • fork (salad)

28. 7.4 Discuss types of meal service • blue plate service - a type of meal service in which the plates are filled in the kitchen, carried to the dining room, and served • family service - a service style that allows diners to join others in a setting where large dishes of food are placed on a table for self-service. Also known as modified English Service • English service - a style of meal service in which the plates are served by the host and /or hostess and passed around the table until each guest has been served • compromise service - a combination of English and formal service. The main course of the meal is served at the table by the host and the remainder of the meal is served in individual portions from the kitchen • buffet service - style of meal service in which a large table or buffet holds a variety of food items, the serving dishes and utensils, dinnerware, flatware, and napkins and from which guests serve themselves

29. 7.5 Describe proper manners for serving, eating and clearing meals Serving and Clearing: • The host should clear the table in a counter-clockwise direction beginning with the person seated to their right. • Serve the new course in the same manner. • Use both hands when serving and clearing, but usually at different times. • Stand at the guest’s left and place or remove the plate with your left hand. This avoids a possible collision with the water glasses at the right. • Remove beverageware and unused knives and spoons from the guest’s right side with your right hand. • Place dessert flatware, if it is not already there, in the same manner. • Pour beverages from the right with the right hand.

30. Table Manners/Etiquette Proper etiquette(manners established by society) shows consideration for others: • Remember to be polite and specific when you make reservations(an arrangement with a restaurant to hold a table, or with a hotel to hold a room, for a guest on a given date at a given time) • A man should help seat women who are sitting near him. • Shortly after sitting down, open your napkin and place it in your lap. • When passing dishes at the table, always pass them in one direction. • Wait for the host to begin eating. • Try to eat a least a small portion of each food served. If you cannot eat something, leave it without comment.

31. Use eating utensils from the outside toward the plate. Never set a used utensil on the table. Place it on the plates with which you used them. Leave salad fork on salad plate. Do not place elbows on the table while eating. Keep one hand in your lap while eating. Do not reach in front of another diner for food, ask for dishes to be passed. Take average size helpings. Even at formal events, you may use your fingers when eating many appetizers. Don’t take a bite from a whole slice of bread. Tear bread into quarters; tear biscuits and rolls in half.

32. Remove seeds, pits, or bones from your mouth with your fingers as inconspicuously as possible. If you have a coughing or sneezing spell cover your mouth and excuse yourself from the table. Do not fix your hair or apply make up at the table. When you finish eating, place your knife on the rim of the plate with the sharp edge pointing toward the center. Place the fork parallel to the knife. Lay your napkin casually to the left of the plate. DO NOT COVER YOUR PLATE WITH YOUR NAPKIN Wait for your host to invite you to leave the table

33. 7.6 Name guidelines for ordering, tipping and paying in a restaurant Ordering: • As you are seated, you will receive a menu. • Pricing may be a la carte(food offered with a separate price for each food item on the menu) • The menu will be divided into sections which may include appetizers(light food or beverage that begins a meal and is designed to stimulate the appetite) and entrées (the main course of a meal) • Desserts may give you the option of ordering them a la mode(topped with ice cream)

34. Meat dishes may be served au jus (serving food with the pan drippings from which the fat has been skimmed) Tell the waiter your choice. Let the waiter know if you need separate checks. Be polite and well mannered. If there is a problem, avoid making a scene.

35. Paying: • When someone invites you to go out for a meal, the person extending the invitation generally pays. • When a group goes out they often go Dutch treat(an arrangement of paying in which each person pays his own way). • If the bill is in a folder or on a tray enclose the cash or credit card and the waiter will return with your change or receipt • At casual restaurants you may pay at the door.

36. Tipping: • Whether you pay the waiter or cashier, it is customary to leave gratuity(money charged or left as a tip for service) • At a casual restaurant you should leave a tip of 15% based on the cost of the meal not including tax. • For formal dining or exceptional service you should leave at least 20%. • If you are dining in a large group, usually 6 or more, some restaurant add gratuity to the bill for you. Most establishments will have this posted.