Presentation on the technology of table setting for dinner. Table setting presentation for a lesson on technology on the topic. Give the shape a vertical position

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Table setting Compiled by: technology teacher Borozdina E. N. librarian Vashtaeva N. F. GBOU school No. 339 of the Nevsky district of St. Petersburg 2015

Vocabulary Serving - preparing and decorating the table for meals. Menu - a list of dishes, drinks included in breakfast, lunch, dinner.

Table setting items. Devices. spoons, knives, forks

Breakfast Breakfast should consist of a hot meal (porridge, scrambled eggs, scrambled eggs), a hot drink (tea, coffee, cocoa, milk), sandwiches.

Table setting for breakfast Cover the table with a colored tablecloth, put linen or paper napkins. Put items on the table common use: bread box, butterdish, salt shaker, sugar bowl. Set up a snack plate for each person. Obliquely to the right - a tea cup with a saucer, a teaspoon is placed on the saucer. The fork is to the left of the plate with the prongs up. Knife and spoon to the right of the plate. Left obliquely - a plate for pastries, bread, butter with a separate knife.

Answer the questions What dishes should be included in breakfast? What utensils are used when setting the table for breakfast? What cutlery should be present when setting the table for breakfast? How are the objects of the device laid out?

Lunch The most complete and varied lunch is a four-course meal: appetizers, first and second courses, and dessert.

Table setting for dinner For each diner, they put a large small plate, a diner on it. Cutlery in the following sequence: to the right of the plate is a table knife, then a tablespoon, followed by a snack knife; to the left of the plate - a table fork, to the left of it - a snack fork.

If fish is included in the lunch menu, then a fish utensil is added: a fish knife is placed to the right of the plate between a table knife and a tablespoon; to the left of the plate, a fish fork is placed between the dining and snack forks. Dessert cutlery is placed behind the dinner plate.

In order not to create heaps of dishes on the table, follow the sequence in changing dishes. First put appetizers. For each diner they put a large small plate, on it - a diner. On the left is a pie plate with a butter knife.

When the need for snacks is over, they are removed from the table along with snack plates and cutlery. Then they move on to the soup. Refueling soups are served in deep bowls, which are placed on large small ones.

If the lunch menu includes clear broth, it is served in broth cups.

After the soup, they move on to the second course. For serving second courses, use small dinner plates for the second hot dishes.

Dessert Dessert is served after the dinnerware has been removed and the table has been put in order. When serving dessert, each diner is placed on a large dinner plate-stand dessert shallow or deep plate. If the dessert is served in a bowl, then it can be put on a dessert plate. Only dessert (knife, fork and spoon) remained on the table from the cutlery. Glasses for juice or dessert wine can stand.

Table setting when serving tea, coffee Table setting when serving tea: 1) a milk jug, 2) a tea cup with a teaspoon on a saucer, 3) a dessert or pie plate. Table setting when serving coffee: 1) a milk jug, 2) a coffee pot, 3) a dessert or pie plate, 4) a coffee cup with a coffee spoon on a saucer, 5) a dessert spoon or fork.

Answer the questions Where is the fish equipment located? Where and how is the dessert appliance located? In what order is the complete set of instruments laid out? How is the tea table set? coffee?

Dinner For dinner, it is desirable to include cottage cheese, cereals, dairy and vegetable dishes.

Dishes and cutlery are selected depending on the dishes included in the dinner menu. The figure shows the table setting for dinner, if syrniki and tea are served.

Answer the questions What dishes would you like to include in the dinner menu? How does the table setting change depending on the menu? What elements of the appliance are selected for table setting if syrniki and tea are served?

Serving a festive dinner table.

Information resources Abaturov, PV Culinary [text]:/P. V. Abaturov and others - M .: Gostorgizdat, 1955 - 960s., Ill. Barsukova, E. F. Russian cuisine [text] - L .: Lenizdat, 1989. - 174 p., ill. ISBN 5-2890-00354-1 Ermakova, VI Fundamentals of Cooking [text]: Textbook for students. - M .: Education, 1993. - 192 p., ill. ISBN 5-09-003966-6 Ivashkevich, N. P. The Art of the Tea Table [text] / N. P. Ivashkevich, L. N. Zasurina. - L .: Lenizdat, 1990. - 109 p., ill. ISBN 5-289-00743-1 Illustrations [electronic resource]: choice vnutri-doma.ru Illustrations [electronic resource]: gotovim - vkusno.at.ua

___________________________________ 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

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 Have a good mood, express your attention 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 intend to serve also 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 down at dinner table when it's nicely tucked away. 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.