Presentation on the topic of dining table setting. Presentation on technology on the topic "table setting". Basic rules of etiquette at the dinner table
Serving (fr. servir - to serve) is the preparation of the table for breakfast, lunch, dinner, festive feast, banquet - buffet, cocktail banquet, tea ceremony. Table setting includes arranging in a certain order all the items necessary for organizing a meal (meal): tablecloths, dishes, cutlery, glass, napkins, etc. The purpose of serving is to create convenience for guests in the process of eating, to help establish a good mood, express your care and kindness.
Recommended table setting sequence: 1. Tablecloth 2. Plates 3. Cutlery 4. Glassware 5. Napkins 6. Spices 7. Flower vases 8. Cold snacks, etc. By following such a strict sequence, you will quickly and correctly arrange numerous table setting items without missing the slightest detail. Remember that before the table setting begins, all cutlery and glass must be polished to a shine with a clean, dry towel or napkin. By following such a strict sequence, you will quickly and correctly arrange numerous table setting items without missing the slightest detail. Remember that before the table setting begins, all cutlery and glass must be polished to a shine with a clean, dry towel or napkin.
Tablecloth. A fresh, perfectly ironed (starched) tablecloth for table setting is taken with two hands in width, shaken sharply above the table surface, to form an air gap between the table and the tablecloth, which allows you to easily move the tablecloth in the right direction, attract it towards you. Arrange it so that the transverse and longitudinal folds lie strictly in the center of the table. The ends of the tablecloth should hang evenly on all sides, approximately cm.
Devices. The number of cutlery knives, forks and spoons used when setting the table depends on the proposed menu for breakfast, lunch and dinner. To the right of the snack plates, knives are laid out in the following order: a table knife is closer to the plate, to the right next to it is a fish knife, and the snack knife is placed last. All knives should be facing the plate.
The dessert device, depending on the composition of the dessert, can be used not completely, but partially. For example, if you intend to serve one sweet dish for dessert, say compote or jelly, then you will only need dessert spoons for serving. If you also intend to serve fruits (apples, pears, peaches) or any confectionery (for example, Napoleon cake), then, in addition to spoons, you will also need dessert knives and forks. If the dessert consists only of fruits or watermelon or melon, then only a dessert knife and fork are placed instead of dessert cutlery.
"Table setting for dinner"
The very word "serving" originated from France, comes from "servir" which means preparing the table for the meal and arranging the necessary utensils for it. What is table setting for? Firstly, it is aesthetically pleasing and it will be more pleasant for you to sit at the dining table when it is beautifully cleaned. If it's just a Sunday dinner with the family, you won't need much time to prepare it, but you can pleasantly surprise your loved ones. Secondly, serving is simply necessary when receiving guests; it will become a harmonious addition to the festive atmosphere. The table setting process itself is creative and has many variations, but there are generally accepted rules that must be followed:
- Table setting should correspond to the upcoming meal, breakfast, lunch or dinner.
- If there is a celebration ahead and you will have a lot of guests, you can put a card with the name of the banquet participant behind the pie plate. This will avoid nuances when seating at the table and will be regarded as care and hospitality from the hosts to their guests.
- Tablecloths, napkins and cutlery should succinctly complement the interior, and not stand out from it. If a themed evening is planned, in a certain style, the table should be decorated accordingly.
- All appliances must be arranged according to the rules of serving, in their sequence. All dishes that are planned to be used must be from the same service, not contain cracks, punctures and, of course, be perfectly clean.
Preparing cutlery and utensils
- Before buying new dishes, consider the size of your table. If the table is not too large, choose not very large plates so that they can easily fit on the countertop.
- Forks and knives are wiped before serving, separately. Grab the appliances with one edge of the towel, wipe them with the other.
- Glasses are wiped by holding one side of the towel by the leg, and the other is carried out in a circle of its inner part.
- Plates are wiped on the principle of knives and forks.
- Do not blow on glassware.
Preparing the tablecloth
- For a festive dinner, it is necessary to use only a cloth tablecloth, oilcloth is unacceptable for this event.
- The tablecloth should be clean and perfectly ironed, without folds and creases.
- Put on the table, the tablecloth must be taken with a sharp movement by the corners diagonally. Thus, a layer of air will be created, which will help to level and lay the tablecloth exactly as you need.
- The corners of the tablecloth should descend exactly along the table leg with the same distance, as a rule, 20-30 cm is enough.
- The tablecloth hanging from the table should not be lower than before the seat of the chairs.
Napkin preparation
- Napkins are better to use cloth, not paper.
- Napkins should match the tablecloth or be from the same set.
- One napkin should be folded on a plate in front of the guest. It is assumed that when the guest starts the meal, he puts her on his knees. It doesn’t matter how the napkin is folded, everything will depend on the skills and imagination of the hostess.
- Additionally, napkins are placed along the center line of the table, so that they are easily accessible.
Preparing condiment utensils
- The salt shaker should be filled a third with salt.
- The pepper box is half filled with pepper.
- If you serve vinegar and sunflower or olive oil, they must be poured into special condiment bottles.
- Mustard is also placed on the table, so that it does not dry out, you can drip a couple of drops of milk on top. A spoon must be placed on top of the mustard container.
Proper table setting for dinner
For one guest, there should be an average of 70-90 cm of space at the table.
Chairs, before the arrival of guests, should be pushed out from the table by 45–50 cm, for the convenience of seating them.
The table is covered with a tablecloth; how it should look like was described above.
First, small dinner plates are placed on the table, or, as they are also called, dummy. A snack plate is placed on top of them, a napkin can be placed between them so that the dishes do not slip and make extraneous sounds.
The distance of the plate from the edge of the table should be 2-2.5 cm and they should stand clearly, opposite the guest's chair.
Knives are placed to the right of the snack plate. The blade of the knives should be turned towards the plate.
The sequence of the knives:
- canteen;
- fish;
- diner.
To the left of the plate, the forks are laid out, tines up, in the same sequence as the knives.
The end of the handles of knives and forks should be at a distance of 2 cm from the edge of the table.
It is allowed to place only three sets of devices on the right and left sides of the plate. If it is necessary to place four sets of devices, instead of three, the fourth device is wrapped in a napkin and placed on the edge of the front plates.
The spoon is placed, to the right of the plate, with the recess up, between the snack knife and the fish one.
A pie plate, placed a little to the left, diagonally from the diner at a distance of 10 cm. It is used for laying out bread, pastries, pancakes, etc.
The butter knife is placed on top of the patty plate.
A deep plate, for the first, is placed on top of the diner.
A glass for juice or water is located in line with the edge of the plate, at the point of its intersection with the tip of the snack knife. Following the glass for a drink, a champagne glass is placed, then a glass for white wine, then red and the last for dessert. If cognac is supposed to be served, a glass for it closes the row of glasses.
The dessert spoon and fork are placed directly behind the main plate, parallel to each other, with a gap of 1 cm.
Dessert plates and a fruit knife are served later, along with dessert.
Sauces, utensils with spices, mustard are placed along the center line of the table.
The main hot dish is placed in the center of the table, drinks are next to it.
Basic rules of etiquette at the dinner table
It is not enough to know the basic principles of table setting, you must also adhere to the elementary rules of table etiquette, then you will not look stupid.
- It's not nice to be late for the table.
- Sit straight, without putting your elbows on the table, but keep them pressed to the body.
- The napkin is placed on the knees not behind the collar, but at the end of the meal it is placed from the plate on the right side.
- You can not eat with a spoon, what you can eat with a fork.
- Food must not be put on a fork with a knife or eaten from it.
- The man on the right hand of whom the woman sits should look after her.
- A teaspoon is placed on a saucer after being used for its intended purpose, but not left in a cup.
- The fork is held in the left hand and the knife in the right.
- The lips and fingers are slightly wetted with a napkin, but do not wipe the face.
- Don't eat your food down to the last crumb.
Everyday dining table setting
Ordinary, daily serving does not require so much adherence to all the rules and subtleties. It will be enough if you cover the table with a tablecloth, put a snack plate, and on top of it a deep one for the first course. One type of knife, fork and spoon will be sufficient. Paper napkins can also be used by placing them in a special stand along the center line of the table. You can decorate the table with a bouquet of flowers. Putting them in the center of the table, you will certainly cheer up both yourself and your loved ones.
Now, knowing all the subtleties of table setting for dinner and the rules of etiquette, you can enjoy the time when the whole family gets together during a meal. It would also be nice to invite close friends. Then your joint dinners at a beautifully decorated table, pleasant communication, will give you and everyone else only positive emotions. It can even become a wonderful family tradition that will undoubtedly unite all loved ones.
slide 1
Table setting for dinner Completed by: students of grade 7A Andreeva Yulia, Koshkina Innaslide 2
Problem: Guests will come to us and Mom asked me to help her set the table for dinner. Goal: 1. Develop a lunch menu. 2. Prepare lunch from the dishes that you learned to cook in cooking classes, or similar ones. 3. Serve a table for dinner. 4. Fold beautifully napkins. 5. Decorate the table with flowers.
slide 3
Throughout their history, people have sought to turn the ordinary process of eating into an aesthetic pleasure and, accordingly, tried to properly furnish it. A deliciously prepared dish and a beautifully decorated table cause appetite, which contributes to better digestibility of food.
slide 4
In many cultures, table decoration is a whole philosophy, with its own traditions and rituals. But today, the mutual influence of different cultures leads to a mixture of styles and allows for many improvisations. Therefore, the choice of serving remains with the hostess and involves many options: from solemn austerity to democratic multi-colored serving or the use of specific national attributes.
slide 5
Table setting is not just preparing it for breakfast, lunch, dinner or tea. This is a kind of art, which is more dependent on the taste of the person setting the table, and not on his financial resources. You should try to serve the table every day, and not just on holidays. This makes it possible to maintain a certain order during meals, develops family traditions, and teaches to be careful.
slide 6
The main purpose of serving is to create ease of use of appliances. Table setting depends on the time of eating (breakfast, lunch), on the place of eating (apartment, cafe) and on the occasion (everyday, birthday, business lunch, wedding, etc.).
Slide 7
There is a certain sequence of actions that helps to quickly and correctly arrange numerous serving items. First, the table is set with a tablecloth, which must be spotlessly clean and ironed. It is desirable that the ends of the tablecloth hang down evenly from all sides of the table by about 25-30 cm, and the corners of the tablecloth should cover the legs of the table.
Slide 8
Slide 9
After that, the plates are arranged. It is recommended not only to wash and wipe them well, but even polish them to a shine with a towel or napkin. The snack plate should be located strictly opposite each chair at a distance of about 2 cm from the edge of the table. A pie plate is placed at a distance of 5-15 cm to the left of the snack plate. In this case, the center of the plates should be on the same line. Depending on the type and occasion of the feast, there may be several plates. In such cases, small dinner plates are placed under the snack plates, and a patty plate (bread plate) can be placed so that the edges of the plates farthest from the edge of the table are in line with the small dinner plate.
slide 10
The forks are placed to the left and the knives to the right of the serving plate, with the forks serrated up and the knives blades inward. The place of the soup spoon is at the top, above the serving plate. If the menu provides for a dessert, a spoon for it is placed at the top, and a soup spoon is located next to the first knife.
slide 11
The first to "go into action" are the devices that lie on the extreme left and right of the plate. As the dishes change, we all "move" to the plate. Serve with glassware. With several objects for drinks, the glass is shifted to the left of the center of the plate, and next to it, to the right, the rest of the objects are lined up on the same line. But putting more than three items in one row is not accepted.
Class: 7
The purpose of the lesson: teach schoolchildren to beautifully and correctly set the table for dinner.
Tasks:
Educational:
- to acquaint schoolchildren with the basic rules for setting the table for dinner;
- show different options for decorating and decorating the table.
Developing:
- to develop the creative activity of schoolchildren.
- develop communication skills, the ability to express one's point of view and argue one's position;
Educational:
- create conditions for nurturing a sense of beauty.
Training and metodology complex: multimedia installation, table setting photo, picture cards, set of dishes and cutlery, tablecloth, napkins, table decoration elements.
Lesson type:
- combined lesson
STUDY PROCESS
1. Organizational beginning of the lesson: communication of the topic of the lesson, setting the task for students.
2. Introductory speech of the teacher:
The hostess, setting the table, performs a miracle, since any feast is a small holiday, even if it is a simple dinner. Home economics books say that table setting is an art. Connoisseurs of ancient traditions add: magical! The rules of serving and behavior at the table have been developed over the centuries, and their main goal is not to complicate the process of eating with various formalities, but to make eating and communication at the table beautiful, convenient, and enjoyable. A beautifully laid table always looks better and more attractive than one that is bursting with food, but does not create a sense of celebration. Table setting is a creative matter, but even here there are general canons that should be taken into account.
3. Activation of cognitive activity of students.
Teacher: Today we will try to determine the basic rules and principles of table setting for dinner. Before you is a set of dishes and cutlery, a tablecloth. Let's try to set the table for one person. How do we arrange plates and cutlery?
(One of the students sets the table for one person, while commenting on his actions, explains how and why he puts the plates, glasses, lays out the cutlery).
Teacher: Let's see what happened. Your comments and suggestions?
Comment.
(The guys express their point of view on how the table is set, make comments, correct, help each other).
Teacher: And now let's try to determine, using our knowledge and life experience, the basic principles and rules for setting the table for dinner.
(Children should determine the basic rules with the help of the teacher):
Slide 2 [ 1 ] General rules and serving order
Table setting involves a reasonable, convenient, neat and symmetrical arrangement of all items.
Serving begins with a tablecloth: it must be clean, well-ironed.
A set of dishes should be the same in shape, pattern, color.
The dishes on the table are placed in a strictly defined sequence, each serving item must have its place.
A necessary touch to serving is a linen napkin. It should be individual, and put it on a snack plate.
They put flowers, arrange sets for spices
4. Fixing
Teacher: Now look at the screen. Now I suggest you look at the slides and consolidate your knowledge of the basic rules and principles of table setting for dinner, determine something new for yourself, learn how to decorate the table beautifully.
slide 3-4 Serving a festive table for one person
We start with the main plate, that is, the substitution. Next comes the appetizer plate. Left, in the distance 5-7 cm from the main one, we place a pie plate (for bread, buns, toasts, croutons and other bakery products intended for each participant in the feast).
Now the appliances are on the right side: we put a table knife (for meat, poultry, game) with a blade on a plate so that its edge covers the honed edge for a couple of millimeters. Next in 2mm is a tablespoon. Handles of cutlery and plates should be at a distance of 2 cm from the edge of the table.
Cutlery on the left side, starting from the edge of the plate: dinner fork. Above is a dessert knife, handle to the right. Both spoons and forks are placed with the convex side down.
There should be no more than three devices on each side. (In the dining version, a tablespoon and a table knife are counted as a single unit.) The substitution plate is removed before serving the second course, which is served on a warmed plate. But when serving dessert, we again need a substitution plate. Depending on the changes in the dishes, the plates change, but the substitution plate always remains in its place.
At a dinner party, cutlery is laid out so that they can be used, taking one by one “from the outside to yourself”, and glasses - from right to left (in accordance with the sequence of serving dishes).
5. Checking homework
Teacher: As it was said above, "A necessary touch to table setting is a napkin."
Students: Provide historical information about napkins using multimedia equipment.
Under force majeure circumstances, the teacher himself takes the floor:
A little about napkins
And there are still significant differences in the manner of eating and drinking, behavior at the table and use of napkins between representatives of different cultures.
Approximately 300 years ago, along with the tablecloth, table napkins came into use. But only in the 18th century did napkins take their rightful place in the table setting - for the first time in France. True, they often played a purely decorative role - they were very large and artistically designed. Whereas today napkins are necessarily used for their intended purpose.
The impetus for increased attention to table setting was the solution in 1707 by Johann Betger of the secret of porcelain production. And in 1710, the first porcelain manufactory was built in the city of Meissen. The great time has come for porcelain services, consisting of many items with the same decor. At the same time, an exquisitely laid table was complemented by beautiful silverware, both for serving and for purely decorative purposes. It was at this time that elegant compositions from napkins appeared to decorate the table. At the court of Austrian Emperor Franz Joseph I (1830-1916) they used, for example, napkins made of expensive patterned kamcha, decorated with woven imperial coats of arms.
These napkins were folded in accordance with court traditions. At large state receptions in Austria, one can still find napkins folded in accordance with the court etiquette of that time.
How Grandma Married Grandpa
The generation of our grandparents had excellent linen napkins, embroidered with patterns and monograms, sometimes quite large. These napkins were part of the dowry, and were treated with amazing care, so that sometimes the napkins "survived" their owners. Today, linen napkins are used less often, because it takes a lot of work to wash them, starch them properly, and even iron them. Whoever had enough space in the closets, the Goth did not fold the napkins in four, but kept them straightened so that unnecessary folds did not form.
Napkins in our century.
In our century, two world wars and their aftermath have left most people concerned only with the problem of survival. Accordingly, interest in table setting, and even more so in decor from napkins, has noticeably diminished. And only during the "economic miracle", when the main consequences of the war were overcome, interest arose in the design of both everyday and festive tables.
Slide 5-6 Accessories for napkins
Renaissance napkins
Recall the history of the use of napkins. At first, napkins most often served only as a decoration. Today, napkin compositions are again relevant in combination with vases, candlesticks or flower stands. Decorating the table with napkins provides endless possibilities, especially when combined with other serving items. Anyone who prefers something unusual dares to fold napkins into voluminous figures such as fans or columns, which make an impression even if they stand somewhere in the distance, for example, on a sideboard.
In 1981, I published the first book on napkins for the German-speaking region, because the changes in table setting could not be overlooked. Again, more attention is paid not only to serving items, but also to the decor of the table, which required non-standard solutions in choosing colors and shapes. And, of course, you can’t do without skillfully laid out napkins.
The art of folding napkins is experiencing a renaissance today. A small "lip handkerchief" is regarded not only as a utilitarian thing, but again becomes an important detail of table decoration.
Slide 7-10
Practical work
Folding napkins in different ways. (Students fold napkins according to the diagrams on the projector screen)
Table setting for dinner. (Students are divided into groups of 4-5 people and using elements of table decor, pictures of dishes, tablecloths, dishes, cutlery, folded napkins, they perform table setting).
slide 11-12
Final part
- student self-presentation.
- cleaning jobs
Bibliography:
OA Kozhina Technology. Service labor. Grade 6, textbook for educational institutions. M.: Bustard, 2008
Horst Hanisch “Serving Art: Napkins”, Niola-Press, 2009
___________________________________ Table setting rules for breakfast. Table culture. How to fold napkins.
“ Whoever does not visit, does not call to himself, is reputed to be unkind”
Table setting - this is preparing him for breakfast, lunch or dinner, that is, arranging all the necessary items in a certain order.
Dishes
Dining room deep
diner
Pirozhkovaya
Cutlery
Tea spoon
Tablespoon
Table-knife
Table fork
tea couple - cup and saucer
SERVING SEQUENCE
TABLE
1. Cover the table with a tablecloth.
2. Serve the table with plates.
3. Serve the table with cutlery.
4. Arrange the dishes (glasses, cups).
5. Serve the table with napkins.
6. Arrange devices for spices, a vase of flowers.
Exercise "Ways folding napkins"
FISH
STEP-BY-STEP
HANDBAG
STEP-BY-STEP
puzzles and riddles
The lesson is over. Thank you for your attention!
INFORMATION SOURCES
Makarenko Natalya Evgenievna, technology teacher.
http://primier.com.ua/page_history
http://npavlovsksoh.ucoz.org/load/vneklassnoe_meroprijatie_po_technologii_quot_servirovka_stola_iskusstvo_skladyvanija_salfetok_quot/1-1-0-46
OA Kozhina Technology. Service labor. Grade 6, textbook for educational institutions. M.: Drofa, 2010.
Horst Hanisch “The Art of Serving: Napkins”, Niola-Press, 2009.
From Wikipedia, the free encyclopedia.
http://ru.wikipedia.org/wiki/%D1%E0%EB%F4%E5%F2%EA%E0
V.D. Simonenko. Textbook "Technology" for students of educational institutions. Grade 5 Ventana-Graf, 2010.
http://ms2.znate.ru/tw_files2/urls_1/110/d-109086/109086_html_1ea737ab.png tea party
http://kgu-journalist.ucoz.ru/svoya/food/1080_svoya_food_collection-117-.jpg breakfast table setting
http://web-receptik.ru/wp-content/uploads/2014/03/breakfast.jpg vase of flowers
http://fzap.ru/sites/fzap.ru/files/art-images/shkolnaya-stolovka.jpg schoolchildren at the table
http://svet.lyahovichi.edu.by/be/sm_full.aspx?guid=5573 table manners
http://gorodskoyportal.ru/nizhny/pictures/8187404/newspic_big.jpg Khokhloma crockery
http://img0.liveinternet.ru/images/attach/c/7/95/178/95178002_cup_of_tea.gif cup of tea
http://www.schemata-na-sonyericsson.estranky.cz/img/picture/42/Kočka-K750i.gif animated cat
http://img.espicture.ru/21/povarenok-kartinki-1.jpg cook
http://i.tmgrup.com.tr/sfr/galeri/tarifgaleri/bogazin_son_gozdesi_secret_passion_693017323075/spagetti5_d_d.jpg a plate of food
