3 01 Understand the principles of basic table

3. 01 Understand the principles of basic table setting and meal service 3 -21 -2017 Notebook Bellringer : On-line Classification (Group) Teacher Input: Table Setting ppt Student Input: Finish Chapter 18 key terms & questions 1, 2, 3 & 4 (return) Student Input: Use your own paper today (no graphic organizer) Student Activity: “Making a Placemat” (turn in when finish) Video: Table Setting Video https: //www. youtube. com/watch? v=dg. QQEb. Ciw. SU PPA 3. 01 b_Table. Appointments 1

Group Activity On-line Shopping n n n Directions: Research the internet and find at least 2 pictures of Dinnerware, Flatware, Beverageware & Holloware. Include a description of the classification and type of material. Also find pictures of table linen (napkins, placemats, table runners) attach a brief description. Find at least two to three pictures of centerpieces and explain what occasion they would be used for. Email for assignment to: natashaf@sampson. k 12. nc. us Include group member names, date and class period PPA 3. 01 b_Table. Appointments 2

3. 01 E Table Setting Tables are set for convenience and beauty 3. 01 E Table Setting 3

Cover / table setting The amount of space needed by each person The cover includes n n n 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. 3. 01 E Table Setting 4

Begin with the Linen n n The cloth should extend evenly on each side of the table. Placemats n n n flush with the edge of the table Or 1 to 1 ½ inches from the edge Runners n n down the center, or along both sides 3. 01 E Table Setting 5

Centerpiece 3. 01 E Table Setting 6

Dinnerware Plates are placed in the center of each cover n “Thumb length” (1 inch) from the edge of the table n Forks on the left n Knives and spoons on the right n Knife is next to the plate with the blade turned to the plate. 3. 01 E Table Setting 7

Informal and one-dish meals n Use ONLY the dinnerware and flatware that are needed for the meal. 3. 01 E Table Setting 8

Service Plate n n n 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. 3. 01 E Table Setting 9

Place the flatware in the order in which it will be used Used with permission 3. 01 E Table Setting 10

Beverageware Used with permission n n Place the water glass at the tip of the knife. A cup and saucer are placed beside the knife and spoon. 3. 01 E Table Setting 11

At More Formal Meals n n 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. 3. 01 E Table Setting 12

Formal Meal Setting Video: Table Setting Video https: //www. youtub e. com/watch? v=dg QQEb. Ciw. SU

Service Pieces n n 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. 3. 01 E Table Setting 14

Details n n n 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. 3. 01 E Table Setting 15

“MAKE A PLACEMAT” Direction: Create a placemat using formal settings. Materials are placed in the back of the classroom. Use your Creative Spirit! Decorate your place mat Ind l a u d ivi y it v i t Ac Stay focused and on task! Materials: Construction paper, glue guns, plastic utensils, use plates or bowls to trace, scissors etc.