1. Meal Service Serving Food Family and Consumer Science

2. Menu terms A la king- served with white cream sauce containing mushrooms and peppers A la mode- served with icecream Almondine- made with almonds. Au gratin- served with cheese. Au jus- served with natural juices. Du jour- of the day, ex. Soup of the day. Florentine- prepared with spinach. Picata- prepared with lemon.

3. Meal Service The way the Meal is served. Family service Plate service Buffet service English service

4. Meal Service cont. Family service Table set with plates and flatware. All foods placed on table in serving dishes. Pass the food. Plate service Often used in restaurants. Individual portions are placed on each person’s plate. Plates brought to table.

5. Meal Service Cont. Buffet service Serve large and small groups with ease. Food is served from a buffet table. Guests walk around and dish up. English Service Special occasion meals. Head-of- the-table serves each person by filling their plates. Formal type.

6. Dinnerware Includes plates, cups, saucers, and bowls. Fine china, earthenware, pottery, or plastic.

7. Flatware Term refers to knives, forks, and spoons. Commonly made of sterling silver, silver plate, or stainless steel.

8. Glassware Items such as juice, water, and iced beverage glasses. Tumblers are sturdy for family use. Stemware is for special occasions.

9. Table linens Table clothes, place mats, and napkins. When choosing keep in mind the cost, durability, and ease of care.

10. Center piece Adds beauty and interest to a table. Wide range of materials. Should be below eye level. Avoid large arrangements that are overbearing.

11. Place setting Liquids on the right Fork and napkin on the left. Plate in the center. Very important to set the table correctly!