1. Culinary Essentials pg. 104 1.Table setting depends upon what 2 things? 2.Summarize the general guidelines for setting tables. 3.Define: Flatware, serviette

2. Setting the Table

3. Tableware Tableware refers to any item used for serving and eating food A place setting is the tableware needed by one person to eat a meal Dinnerware is what most people mean by “dishes”

4. Dinnerware includes the largest pieces in a place setting – dinner plate, salad plate, cup, saucer, and the numerous serving vessels. Flatware - knives, forks and spoons, gravy ladles and cake servers and other large serving pieces.

5. Glassware – stemware or tumblers Stemware has a thin stem between the bowl and the base Tumblers are flat bottomed with no stem Crystal indicates the amount of lead

6. The arrangement of these place settings is called a cover. The placement of pieces in a cover is based on tradition and function. Allow at least 20 inches in width for each cover.

7. Table Setting Basics Center the plate on the cover about 1 inch from the edge of the table. In a restaurant where diners will not fill their own plate, leave a space for the plate on the cover. Flatware is arranged in the order in which it is used starting at the outside and working toward the plate.

8. Table Setting Basics

9. Place knives to the right of the plate with the blades facing the plate

10. Place spoons to the right of the knives.

11. Place forks to the left of the plate. If dessert forks are needed, bring them to the table when you bring the dessert

12. If you have both a soupspoon and a teaspoon, the soupspoon will probably be used first so it goes to the right of the teaspoon.

13. In a more formal setting, the dessert flatware may be place above the plate. The spoon will “point” to the left, the fork to the right.

14. The beverage glass sits just above the tip of the dinner knife. If a water glass is used, it takes that position and the beverage glass is set to its right.

15. A cup and saucer for coffee or tea would go to the right of the spoons but are often brought to the table after the meal.

16. If a bread-and-butter plate is used, place it above the forks.

17. Place the salad plate or bowl either to the left of the forks or above them, depending on the available space.

18. Place a folded napkin to the left of the forks. It can also be arranged on the dinner plate or tucked into a glass.

19. Basic Place Setting

20. Basic Setting

21. Informal Place Setting

22. Formal Setting

24. Formal Place Setting

25. Seafood Fork The purpose of a seafood fork is to spear seafood served in a compote or a shell, such as shrimp cocktail.

27. Dessert Course Setting

28. Name the cover piece...

30. 1. Napkin

31. 2.Salad fork

32. 1.Napkin 2.Salad fork 3.Dinner fork

33. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork

34. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate

35. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate 6. Dinner Plate

36. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate 6. Dinner Plate 7. Dinner knife

37. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate 6. Dinner Plate 7. Dinner knife 8. Teaspoon

38. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate 6. Dinner Plate 7. Dinner knife 8. Teaspoon 9. Teaspoon

39. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate 6. Dinner Plate 7. Dinner knife 8. Teaspoon 9. Teaspoon 10. Soup spoon

40. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate 6. Dinner Plate 7. Dinner knife 8. Teaspoon 9. Teaspoon 10. Soup spoon 11. Cocktail fork

41. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate 6. Dinner Plate 7. Dinner knife 8. Teaspoon 9. Teaspoon 10. Soup spoon 11. Cocktail fork 12. Water glass

42. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate 6. Dinner Plate 7. Dinner knife 8. Teaspoon 9. Teaspoon 10. Soup spoon 11. Cocktail fork 13. Red wine glass 12. Water glass

43. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate 6. Dinner Plate 7. Dinner knife 8. Teaspoon 9. Teaspoon 10. Soup spoon 11. Cocktail fork 13. Red wine glass 12. Water glass 14. White wine glass

44. 1.Napkin 2.Salad fork 3.Dinner fork 4.Dessert fork 5. Bread- and- butter plate 6. Dinner Plate 7. Dinner knife 8. Teaspoon 9. Teaspoon 10. Soup spoon 11. Cocktail fork 13. Red wine glass 15. Coffee cup and saucer 12. Water glass 14. White wine glass

45. What cover pieces will you need for the following menus?

46. Basic Menu Fish and Chips Mixed vegetables Water

48. Basic Menu Hamburger French Fries Water

50. Basic Menu Fettuccini Alfredo Broccoli, cauliflower and carrots Water, Coffee or tea

51. Basic Place Setting

52. Informal Menu White rolls Cream of broccoli soup Caesar salad Roast beef with gravy Garlic mashed potatoes Glazed Carrots Water

53. Informal Menu White rolls Cream of broccoli soup Caesar salad Roast beef with gravy Garlic mashed potatoes Glazed Carrots Water

54. Formal Menu Multi-grain rolls Caesar Salad Broccoli cheese soup Shrimp cocktail Vegetable lasagna Broccoli, cauliflower and carrots Water, or tea Red Wine White Wine Strawberry Cheesecake Coffee

55. Formal Menu Multi-grain rolls Caesar Salad Broccoli cheese soup Shrimp cocktail Vegetable lasagna Broccoli, cauliflower and carrots Water, or tea Red Wine White Wine Strawberry Cheesecake Coffee

56. Formal Menu Red Wine Crusty rolls Fennel soup Stuffed pork loin with plum sauce Rice pilaf Turnip soufflé Three tomato salad with fresh mozzarella, basil and olives Water Coffee or tea Chocolate swirl cheesecake

57. Formal Menu Red Wine Rolls Fennel soup Stuffed pork loin with plum sauce Rice pilaf Turnip soufflé Three tomato salad with fresh mozzarella, basil and olives Water Coffee or tea Chocolate swirl cheesecake