1. Food & Nutriton Unit 7—Food Service & Etiquette

2. 7.1--23 Terms Stemware Table Appointments Table Linens Cover A La Carte Gratuity Hollowware Au Jus Dutch Treat Formal Service Etiquette Dinnerware Family Service Appetizer English Service Buffet Service Reservation Beverageware Entrée Open Stock A La Mode Blue Plate Service Compromise Service

3. 1. Food offered with a separate price for each food item on the menu— French Fries----$1.00

4. 1. A La Carte

5. 2. Topped with ice cream--

6. 2. A La Mode

7. 3. Light food or beverage that begins a meal & is designed to stimulate the appetite--

8. 3. Appetizer

9. 4. Serving food with the pan drippings from which the fat has been skimmed--

10. 4. Au Jus

11. 5. Glasses of many shapes & sizes used for a variety of purposes--

12. 5. Beverageware

13. 6. A type of meal service in which the plates are filled in the kitchen, carried to the dining room & served--

14. 6. Blue Plate Service

15. 7. Style of meal service in which a large table or buffet holds a variety of food items, the serving dishes & utensils, dinnerware, flatware & napkins --& from which guests serve themselves--

16. 7. Buffet Service

17. 8. Combination of English & formal service: The main course of the meal is served at the table by the host & the remainder of the meal is served in individual portions from the kitchen--

18. 8. Compromise Service

19. 9. The arrangement of tableware that each diner will need for a meal—also called a place setting--

20. 9. Cover

21. 10. Plates, cups, saucers & bowls

22. 10. Dinnerware

23. 11. An arrangement of paying in which each person pays his own way--

24. 11. Dutch Treat

25. 12. Style of meal service in which the plates are served by the host and/or hostess & passed around the table until each guest has been served--

26. 12. English Service

27. 13. The main course of the meal--

28. 13. Entree

29. 14. Manners established by society--

30. 14. Etiquette

31. 15. Service style that allows diners to join others in a setting where large dishes of food are placed on a table for self-service-

32. 15. Family Service

33. 16. When you are served with porcelain or fine china--

34. 16. Formal Service

35. 17. Money charged or left as a tip for service--

36. 17. Gratuity---Should be 15% of ticket

37. 18. Tableware, such as bowls, tureens, & pitchers—used to serve food & liquids--

38. 18. Hollowware

39. 19. Tableware that can be purchased as individual pieces--

40. 19. Open Stock

41. 20. 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--

42. 20. Reservation

43. 21. Glassware with 3 distinct parts: A bowl A stem A base

44. 21. Stemware

45. 22. All the items needed at the table to serve & eat a meal--

46. 22. Table Appointments

47. 23. Tablecloths, placemats & napkins--

48. 23. Table Linens

49. 7.2 Describe table appointments— (All the items needed at the table to serve & eat a meal) A. Dinnerware—Plates, cups, saucers, bowls Materials: China –most expensive Stoneware Earthenware Pottery Glass Plastic

50. Table Appointments China Dinnerware *Stoneware

51. Table Appointments- B. Flatware—Knives, forks, spoons & serving utensils Materials: Sterling Silver—92.5% silver Silver Plate—coating metal with silver Stainless Steel—no stains Steel Nickel Chromium

52. Table Appointments Flatware--Silver *Stainless Steel

53. Table Appointments- C. Beverage-ware Glasses: Tumblers—no stems Stemware—bowl, stem & foot Materials—lead glass—most expensive lime glass—most brittle plastic--casual

54. Beverage Ware Tumblers *Lead Glass

55. Table Appointments- D. Hollowware—bowls, tureens, pitchers, pots Materials: Metal Glass Wood Ceramic

56. Table Appointments- E. Linens—Table coverings, napkins, placemats Materials: Linen Lace Plastic Paper

57. Table Appointments- F. Centerpieces—Add interest & decoration—should be able to see over it Materials: Candles Flowers Ceramics (difficult to store—easy to chip

58. Centerpieces—not to high! Candles

59. Ceramic Centerpiece Could fit the theme of the dinner party-

60. 7.2.1 Compare & contrast traditional table settings to contemporary table settings--

61. 7.3 Explain principles of table settings— All pieces used by one person Dinner plate—one inch from table edge Salad plate—center of dinner plate Bread plate—top left of dinner plate Cup & saucer—right of spoon—even with plate edge Dinner fork—left of dinner plate Salad fork—left of dinner fork Napkin—left of salad fork Knife edge—right of dinner plate Spoon—right of knife Beverage glass—top right of dinner plate

62. The Table Setting Can you draw & label it?

63. 7.3.1 Demonstrate table settings for a variety of menus—Draw & label

64. 7.4 Discuss types of meal service— 1. Family Style—most common type Food is brought to table in bowls or platters which are passed to the right from person to person 2. Plate Service—used when table space is limited Food is placed on plates in the kitchen & brought to the table 3. Buffet Service—used when not enough seating for everyone at the table—guests help themselves All plates, flatware, napkins, beverages, food are arranged on a serving table

65. 7.4.1 Demonstrate table settings for different types of meal service--

66. 7.4.2 Discuss factors to consider in planning & serving food for special occasions--

67. 7.5 Describe proper manners for serving, eating & clearing meals—Thoughtfulness toward others is the basis for good manners They allow everyone to have a comfortable, enjoyable social experience *Etiquette—accepted rules of behavior in a culture

68. Manners- 1. Always wash hands & be well groomed 2. Cover mouth before coughing or sneezing 3. If you need to leave the table—excuse yourself 4. Watch host or hostess if unsure which flatware to use 5. Use serving utensils to serve yourself 6. Ask for food to be passed you—never reach 7. Start with outermost flatware first 8. Wait for host to begin eating 9. Chew & swallow food before talking 10. Sit up straight—no elbows on the table

69. Manners 11. keep napkin on your lap 12. Cut several pieces of food at a time—keep knife edge on plate 13. Break bread into pieces before eating 14. Place used flatware across plate when finished 15. Keep conversation pleasant at the table 16. keep one hand on lap while eating 17. If you cannot eat something—leave it on your plate without comment 18. Place spoon used for coffee or tea on saucer 19. Place used salad fork on salad plate 20. Thank your host & hostess before leaving

70. 7.5.1 Demonstrate proper table manners in public & private settings--

71. 7.6 Name guidelines for ordering, tipping & paying in a restaurant— Gratuity means tipping Pay for service received 15% added to price of meal is usual

72. 7.6.1 Compute various types of gratuity--