Table Settings

1. Table Settings

2. School Table SettingOnly put out the items you will need for that lab. Identify the items: 1._______________________ 5._______________________ 2._______________________ 6._______________________ 3.______________________ 7._____________________ 4._______________________

3. Serving Sizes

4. Lab Procedures 1. Grab completed plan and aprons. • Personal grooming: put hair up, put apron on, roll sleeves up, make sure shoes are tied, etc. • Wash hands! Use warm, soapy water, and scrub for at least 30 seconds… don’t forget wrists, under fingernails, and between fingers. • Take out supplies needed to gather ingredients and complete the lab. • Set up dishwashing station. • Gather ingredients. • Prepare ingredients, cook food, wash dishes as you go, clean as you go, set the table… multitask! • Plate and serve your food. • Eat… remember manners count! • Fill out evaluation. • Clean up! Wash dishes, dry/wipe/sanitize all surfaces, wash hands, put supplies away in proper areas, turn in evaluation, take out trash, put aprons away, have a seat and wait to be excused.

5. Basic Table Manners Good basic table manners are important because they ensure that both guests and hosts are comfortable at the table. 1. Sit up straight. Try not to slouch or lean back in your chair. 2. Don't speak with your mouth full of food. Sure, you've heard your mother say it a hundred times, but no one likes to see a ball of masticated meat in your mouth. If you feel you must speak immediately, if you have only a relatively small bite, tuck it into your cheek with your tongue and speak briefly. 3. Chew quietly, and try not to slurp. Making noises is not only unappetizing, and distracting, but it can also interrupt the flow of conversation. 4. Keep bites small. In order to facilitate the above rules it is smart to keep bite sizes to a moderate forkful. Cut meat and salad so that it doesn't hang from your mouth after you shovel it in. Don't cut all of your meat at one time, this tends to remind people of feeding small children. 5. Eat at a leisurely pace. This rule, besides being good for the digestion, also shows your host that you want to enjoy the food and the company. Eating quickly and running is sign of disrespect for the host, as it shows that your focus is on the food and that you would rather be at home watching the grass grow than passing time with your host. 6. Don't wave utensils in the air, especially knives or if there is food on them. Besides the danger of knocking over glasses, piercing waiters or launching a pea into the eye of your date, this is a sign of over-excitedness that may be unappealing to those present. Earnestness is to be commended, but irrational exuberance goes beyond the limits of good table manners. .

6. BTM continued 7. Keep your elbows off the table. You have also heard this one from your mother, but in close dining situations it is a vital rule. Elbows take up table space and can be a danger in knocking plates or glasses. Elbows on the table give you something to lean on and tend to lull you into slouching. If you must lean on the table a good tactic is to take a roll or piece of bread into your free hand and rest part of your forearm on the table. 8. Don't Reach. You don't want to get in the way of people either eating or talking. Not only is it as impolite as standing in front of a TV with other people behind you, but there is always the possibility of upsetting glasses or running your sleeve through someone's mashed potatoes. 9. Don't forget please and thank you. These are handy words in most situations but especially vital at the table where common courtesies are noticed by everyone present. 10. Excuse yourself when leaving the table. You don't want people to think that you are tired of their company. If you must leave the table make your excuses somewhat obvious and appear to be pressing. You want to leave people with the impression that you would rather remain at the table talking with them than doing anything else, but the matter at hand is so pressing that it must be attended to at once. 11. Compliment the Cook. Even if the food is perfectly awful say something nice. You don't have to lie, simply find the positive side of the burnt leg of lamb..."Gee, the sauce was sure tasty." It is always pleasant to end a meal on a positive note. 12. Wipe your mouth before drinking. Ever notice that disgusting smudge on the edge of your water glass? This can be avoided by first wiping your lips with your napkin.

7. `Common Abbreviations t = _________________ tsp = _______________ T = ________________ tbsp = ______________ c = ________________ oz = _______________ pt = ________________ gal = ______________ lb = _______________ # = ________________ Measuring Guide 3 _______________ = 1 tablespoon 4________________ = 1/4 cup 5 tablespoons + 1 teaspoon =______ cup 8 tablespoons = ______ cup 1 cup = ______ pint 2 ________ = 1 pint 4 cups = 1 ________ 4 ___________ = 1 gallon 16 _________ = 1 pound Pinch = _____ teaspoon Dash = ____ teaspoon

8. Hand Washing Dishes 1. Fill the sink with hot water: Use the hottest water that you can without making it so hot that you burn yourself. Don’t fill the sink all the way to the top, since you need room to drop the dishes in. Make it about half full. 2. Soak pots and pans: If you have any dishes that have baked on grime that will be hard to get off, such as pots or casserole dishes, fill these dishes with the hot water as well and set them on the counter so that they are out of the way. Let them sit for about ten to 15 minutes. 3. Add the soap: Add a squirt (the size of a quarter) of dish soap for hand washing to the sink and stir it around with your hands to make a uniform solution with lots of bubbles. If the soapy water is hard on your hands, you can wear a pair of rubber gloves. 4. Start washing: Wash the cleanest first so your water doesn’t get soiled right away. Begin with the glasses and delicate plates, such as those used for dessert. Then proceed to the dinner plates, and then the pots and pans and utensils that had been soaking. Immerse the dishes in the water and scrub any grease, sauce or food off by using a kitchen brush or sponge. Replace the water and add more soap whenever it becomes too full of gunk to really clean any subsequent dishes. Keep knives separate and do not immerse them in water. 5. Rinse the dishes: As you finish with scrubbing each dish, you want to rinse it off under the tap in the second part of the sink. Using lukewarm water is fine. 6. Check the dishes: After you rinse each dish, double-check that you’ve gotten it completely clean. Any remaining sauce or food will be fairly obvious, but you may have to check with your fingers to ensure that you’ve gotten off all of the grease. If any amount of soil remains, repeat steps four and five. If you still can’t get the dish clean, you can try soaking it longer or using a stronger cleaning solution. 7. Dry the dishes: Once you’re sure each dish is indeed clean, dry it off using a dish towel. Don’t use a bath or hand towel since the lint may stick to your dishes. You’ll want to dry the dishes as you go, not save them all for the end, since you don’t want them to get streaks or spots from sitting wet. If this isn’t an option, you can leave the dishes to dry in a drying rack. Be sure to put bowls and glasses in the rack upside down so that the water doesn’t pool. 8. Put the dishes away: Put the dishes away in the cabinet after you dry them.