Presentation on Sunday table setting. Presentation on the topic "table setting for dinner." Everyday dining table setting

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.

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 various options table decor and decor.

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. introduction teachers:

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 holiday 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 cleanly decorative role- 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 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

To use the preview of presentations, create a Google account (account) and sign in: https://accounts.google.com

Slides captions:

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 a 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 dining 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

slide 1

slide 2

slide 3

slide 4

slide 5

slide 6

Slide 7

Slide 8

Slide 9

slide 10

slide 11