Unit 7Serving and Eating Food

Food and Nutrition

Tonja BoldingLakeside High School Revised 2008

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

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

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

7.2 Describe table appointment

A table appointment is all 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)

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

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

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.

HollowareCan be expensive, fragile and hard to

store.Can be purchased to match dinnerware.Unmatched is less expensive and more

popular.

Table linens

Care depends on the material they are made of.

Should coordinate with your table appointment.

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

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.

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

Teaspoon to the right of the knife

Soupspoon to the right of the teaspoon

The dinner fork goes to the left of the plate.

The salad fork to the left of the dinner fork.

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.

Dessert spoon and/or fork above the plate

Water glass just above the tip of the knife

Other glasses below and to the right of the water glass

Cup and saucer to the right of the knife and spoon

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

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

The soup bowl may be placed in the middle of the plate leaving the bread and butter

plate in it’s place

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”.

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)

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

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.

Table Manners/Etiquette

Proper etiquette (manners established by society) showsconsideration 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.

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.

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

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)

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.

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.

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.