Presentation on "table setting for dinner." Presentation on technology on the theme of "table setting" Basic rules of etiquette at the dining table

"Table setting for dinner"

The very word "serving" is rooted in France, it comes from "servir" which means preparing a table for a meal and arranging the necessary equipment for it. What is table setting for? Firstly, it is aesthetically pleasing and it will be more pleasant for you to sit down at the dining table when it is beautifully cleaned. If this is just a Sunday dinner with your family, you don’t need much time to prepare it, but you can pleasantly surprise your family. Secondly, serving is simply necessary at the reception of guests, it will become a harmonious addition to the festive atmosphere. The table setting process is creative in itself and has many variations, but at the same time there are generally accepted rules that must be followed:

Table setting should be appropriate for the upcoming meal, breakfast, lunch or dinner.
If there is a celebration 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 sitting at the table and will be regarded as caring and hospitality by the hosts to their guests.
A tablecloth, napkins and cutlery should succinctly complement the interior, and not get out of it. If a theme evening is planned, in a particular style, the table should be properly decorated.
All devices must be arranged according to the serving rules, in their sequence. All dishes that are planned to be used should be from one service, not contain cracks, punctures and, of course, be perfectly clean.

Preparation of appliances and utensils

Before buying new dishes, consider the size of your table. If the table is not too large, choose not very overall plates so that they easily fit on the countertop.
Forks and knives are wiped separately before serving. Grab the appliances with one edge of the towel, and wipe them with the other.
Glasses are wiped, holding one side of the towel by the leg, and the second is carried out in a circle of its inner part.
Plates are wiped according to the principle of knives and forks.
Glassware should not be blown.

Tablecloth preparation

For a festive dinner, use only a cloth tablecloth, oilcloth is unacceptable for this event.
The tablecloth should be clean and perfectly ironed, without wrinkles and creases.
Put on the table, the tablecloth must be a sharp movement taking the corners diagonally. Thus, a layer of air will be created that will help to even out and put the tablecloth exactly as you need.
The corners of the tablecloth should go down exactly along the leg of the table with the same distance, as a rule, 20-30 cm is enough.
Hang a tablecloth from the table, should not be lower than before sitting chairs.

Napkin preparation

Napkins are better to use fabric rather than paper.
Napkins should be in the tone of the tablecloth or be from one 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 it on his knees. How the napkin will be folded, not fundamentally, everything will depend on the skills and imagination of the hostess.
Additionally, napkins are placed on the center line of the table, so that they are easily accessible.

Preparation of seasoning appliances

The salt shaker should be filled a third with salt.
Pepper pepper is filled to half.
If you serve vinegar and sunflower or olive oil, they must be poured into special bottles for seasoning.
Mustard is also placed on the table so that it does not dry out, you can drip a couple drops of milk from above. A spoon is definitely placed on a container with mustard.

Proper table setting for lunch

For one guest, there should be an average of 70–90 cm of space at the table.

Chairs, before guests arrive, should be extended from the table by 45-50 cm, for the convenience of seating.

The table is covered with a tablecloth about how it should look, as described above.

The first on the table are small dining plates or, as they are also called, dummy ones. 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 no 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 chair.

To the right of the diner plate are knives. The knife blade should be turned to the plate.

The sequence of knives:

dining room;
fish;
snack bar.

To the left of the plate are the forks, with the teeth pointing up, in the same sequence as the knives.

The end of the knives and forks must be 2 cm from the edge of the table.

Only three sets of appliances are allowed on the right and left side 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 plates.

A spoon is placed, to the right of the plate, with a recess upward, between a snack knife and a fish knife.

A pie plate, placed a little to the left, diagonally from the snack bar at a distance of 10 cm. It is used for laying out bread, pastries, fritters, etc.

A knife designed for butter is placed on top of a 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 intersection with the tip of the snack knife. Following a glass for a drink, put a glass of champagne, then a glass for white wine, then red and the last for dessert. If brandy is supposed to be served, a glass for it closes a row of glasses.

Dessert spoon and fork are placed right behind the main plate, parallel to each other, with an interval of 1 cm.

Dessert plates and a fruit knife are served later, already with the dessert.

Gravy boats, spices, mustard are placed along the center line of the table.

The main hot dish is placed in the center of the table, and 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, it is necessary to adhere to the elementary rules of etiquette at the table, then you will not look stupid.

It's ugly to be late for the table.
Sit upright, without putting your elbows on the table, and keep them pressed to the body.
The napkin is placed on your knees not in the gate, but at the end of the meal it is placed on the right side of the plate.
You can’t eat with a spoon what you can eat with a fork.
Food should not be laid on a fork with a knife or eaten from it.
The man on whose right hand sits women, must look after her.
A teaspoon is placed on the saucer, after use for its intended purpose, but does not leave in the cup.
The fork is held in the left hand, and the knife in the right.
With a napkin, slightly wet your lips and fingers, but do not wipe your face.
Do not eat up the dishes to the last crumbs.

Daily dining table setting

Ordinary, daily serving, does not require so much adhere 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 is deep for the first dish. 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 bunch of flowers. Having set which in the center of the table, you will certainly raise the mood, both for yourself and your loved ones.

Now, knowing all the intricacies 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 will not be amiss to also 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, which will undoubtedly unite all loved ones.

Serving history

The first information about the culture of the meal comes from

ancient Egyptian scrolls and paintings on the walls of temples and vases.

In the XVII century, the modern appearance of cutlery (knives, forks, spoons) began to take shape.

The plate appeared in 12-13 centuries in Europe

(before that, instead of plates, they used large pieces of bread).

The deep plate became individual in the 17th century

(before this, several people used the same common plate)

First china

services appeared

at the beginning of the XVIII century.

It allowed

to serve

tables are the same

the dishes.

Cutlery

SILVER SPOON in Russia first appeared on the table of Prince Vladimir in Kiev in the X century.

In pre-revolutionary Russia, a wooden spoon was the main attribute of the village table and was the subject of folk crafts (in the nineteenth century they were made up to 3 million pieces a year.)

KNIFE became a cutlery in the fifteenth century.

The knife was pointed; often they picked it in their teeth.

By order of Cardinal Richelieu, the ends of the knife began to be rounded.

FORK appeared in the 11th century and had a two-toothed appearance, which took large pieces of meat.

A person has been using a modern fork relatively recently: 700-800 years.

For a long time, the fork was considered a whim of wealthy people.

Serving - This is the preparation and decoration of the table for eating. The main purpose of serving is to create the convenience of using devices .

Menu - A list of dishes, drinks included in breakfast, lunch, dinner.

Table Setting Requirements

Table setting should:

match the event - breakfast, lunch, dinner, tea, etc .;

strictly combined with the menu;

to be aesthetic;

reflect the theme of the feast (birthday, New Year, etc.);

all serving items must be located in accordance with accepted rules.

The serving should be modern so that it is convenient to eat and no one feels awkward.

It is necessary to use available items for serving.

All items must be safe for health.

Serving Rules

Cover the table with a tablecloth
Spread out napkins
Put a plate
Place the fork to the left of the plate
Knife to the right of the plate
Spoon - to the right of the plate, after the knife
Glasses for drinks are placed in front of a knife.

Table linen:

tablecloth

Tableware items. Devices.

spoons knives forks

Napkin folding techniques

"Junk"

1. Fold the napkin in half (fold to the right).

2. Fold the rectangle in half again.

3. Bend the bottom half diagonally up.

4. Fold the left corner forward. Bend the right corner as well.

5. Bend both protruding corners back.

6. Fold the cloth along the longitudinal axis back.

7. Holding the bent corners with your hand, we pull out in turn the edges of the “sail” napkin.

"Tent for three"

1. The initial shape of the napkin is folded diagonally (fold below).

2. Align the left corner with the right, folding the napkin in half.

3. Align the upper corner with the lower right corner, folding the napkin again.

4. Put the figure upright

"Lily"

1. The initial shape of the napkin is folded diagonally.

2. Align the left and right corners with the top of the triangle.

3. Fold the cloth in half along the horizontal axis.

4. Bend the top of the upper triangle.

"Artichoke"

1. Place the napkin with the wrong side up. Bend all four corners to the center.

2. Bend all the corners to the center again.

3. Turn the cloth over.

5. Pull out the tip of the napkin that is inside the quadrangle.

6. Pull out the remaining tips.

7. Pull out the remaining four corners from under the folded figure.

"South Cross"

1. The original form of the napkin lies upside down.

2. Turn all corners in turn towards the center.

3. Turn the cloth over.

4. Again, bend all the corners to the center.

5. Turn the cloth over.

6. And once again, bend each corner to the center.

7. Pull out the upper right corner.

8. Then all the other corners. Lightly smooth the napkin.

Breakfast

Breakfast - This is the most important meal, as it provides the body with the necessary nutrients, it is the key to health, well-being throughout the day and cheerful mood.

Breakfast It should consist of a hot dish (porridge, omelet, fried eggs), a hot drink (tea, coffee, cocoa, milk), sandwiches.

Breakfast table setting

Cover the table with a colored tablecloth, put linen or paper napkins.

Put common objects on the table: a bread box, a butterdish, a salt shaker, a sugar bowl.

For each person put a snack plate.

Diagonally to the right - a tea cup and saucer, a teaspoon is placed on a saucer.

Fork to the left of the plate with teeth up. Knife and spoon to the right of the plate.

Left obliquely - a plate for baking, bread, butter with a separate knife.

Dinner

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

For each dinner they put a big small plate, a snack bar on it.

Cutlery in the following order: a table knife to the right of the plate, then a tablespoon, followed by a snack knife; to the left of the plate is a table fork, to the left of it is a snack fork.

If fish is included in the lunch menu, a fish device is added: a fish knife is placed to the right of the plate between the table knife and the tablespoon; a fish fork is placed to the left of the plate between the dining room and the diner fork.

Dessert appliances are placed behind a dinner plate.

When the need for snacks has passed, they are removed from the table along with snack plates and appliances.

Then go to the soup. Refueling soups are served in deep plates, which are placed on large shallow ones.

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

Dessert

Dessert is served after dinner utensils are cleaned and the table is put in order.

When serving dessert, each diner has a shallow or deep dessert plate placed on a large dining plate. If dessert is served in a bowl, then it can be put on a dessert plate.

Only dessert left on the table from the appliances (knife, fork and spoon). Glasses for juice or dessert wine can stand.

Table setting for serving tea, coffee

Tea table setting:

1) milk jug, 2) a tea cup with a teaspoon on a saucer, 3) a dessert or pie plate.

Table setting when serving coffee:

1) milk jug, 2) coffee pot,

3) dessert or pie plate,

4) a coffee cup with a coffee spoon on a saucer; 5) a dessert spoon or fork.

Dinner

Dishes and appliances are selected depending on the dishes included in the dinner menu.

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

Banquets

BANQUET - a gala dinner or dinner.

Banquets can be held both at home and in the restaurant.
For each of those invited to the banquet, a small dinner plate is placed on the table, a snack is on it, and to the left of it is a pie plate for bread. To the right of each small plate is a spoon and a knife (with the sharp side of the blade toward the plate), on the left is a fork.
Spoons and forks should lie convex side down. Place napkins folded in the shape of a regular triangle or more elegantly in the shape of a flower, put on snack plates.
At a festive banquet on the table, as a rule, there is a fairly large variety of alcoholic beverages. Therefore, it is advisable to place a small glass for vodka, a glass for wine, a glass for champagne, a tall glass for mineral water or fruit juice near each device.
Fresh flowers look very elegantly and festively on a table set for a banquet. They should be placed in low vases and placed in several places along the midline of the table, only so that they do not interfere with those sitting at the table to use dishes and communicate with each other.
With a large number of guests present at the banquet, it is customary to deliver hot dishes. Moreover, you should know and observe the following rule: the dish, already laid out on plates, is served to the guest on the right side; the dish, offered on the dish, is served, on the contrary, on the left, and the guest himself must put it on his plate.
Here is an approximate set of dishes that you might need for serving a banquet table: deep plates, small plates, snack plates, pie plates, herring, salad bowls, gravy boats, oval dish, round dish, bread stand, pepper shaker, salt shaker, mustard sockets, decanter for water, a decanter for fruit juice, a decanter for vodka, glasses for vodka, glasses for wine, wine glasses, champagne glasses, knives, table and dessert forks.

Banquet buffet

Banquet receptions are usually organized in those cases when in a fairly limited time it is necessary to receive a large number of guests.
Banquet tables are set up so that guests can move freely around the banquet hall. There are small tables near the walls or at the corners of the hall, on which ashtrays stand and cigarettes lie.
At the banquet-buffet, guests are offered a free choice of dishes and drinks, located on the buffet tables.
The menu consists mainly of various snacks, the assortment of which is much wider than the menu of other banquets.
Sometimes the buffet banquet menu also includes hot meat dishes, which are served on the table, after cutting them into small slices. All other snacks are also offered in small portions, so that they are conveniently eaten standing, with one fork, without a knife.
Guests eat and drink while standing and chatting with each other, and can also leave the banquet at any time without waiting for it to finish.

Banquet Tea

Banquet tea is designed for about two hours, held in the afternoon.
In the center of the hall put a round table and chairs. Sofas and armchairs are placed along the walls, and between them are small tables, covered with elegant colored tablecloths, on which cigarettes and matches lie, ashtrays.
The menu consists of confectionery - cookies, cakes, cakes, chocolates, preserves, honey, as well as fruits. The menu may include one or two sweet dishes - jelly, ice cream or mousse.
Opposite each guest’s place, they put a tea device, a dessert plate, dessert knives and forks to the right and left of it, and if there is fruit in the menu, a fruit device on the dessert plate, before which, in especially special occasions, put champagne glasses. Wine glasses do not serve a tea table, since it is not customary to serve either mineral or fruit water to the banquet.
Half an hour before the start of the banquet, sweet dishes and various pastries are placed on the table. The cake is cut into portions in advance. All sweet dishes must certainly be served with special devices for folding - shovels, forks and tongs.
Jam rosettes are stacked on each vase with jam, honey or jam.

Buffet

"Buffet" is a reception characteristic of hotels. Used by travel agencies in organizing all kinds of trips. Usually, coming to the buffet, you pay a fixed amount, which does not depend on what and in what quantities you eat. For a fee, only water, juices and alcoholic drinks are served.
In the restaurant room on separate tables a variety of cold snacks, hot dishes, desserts and fruits are displayed. Each of these tables has a stack of clean plates that you use for self-service.
Filling the plate with the dishes you like, you sit down at a separate table and calmly take food. If you have a desire to “get an additive”, then you should know some of the rules of etiquette that are observed at buffets: they don’t go for a supplement with a dirty plate! Used dishes remain on the table and, while you are serving yourself, the waiter removes it.
If you want to drink something (whether it is alcoholic or not), you should contact the waiter who will offer a wine list and a list of soft drinks, and then complete the order.
You must make coffee or tea yourself - everything you need for this is on the dessert table.

Rules of conduct at the table

At the table you need to sit slightly leaning forward and on the entire seat, and not on the edge of it. When talking with a neighbor on the left, do not turn your back on the one sitting on the right. You need to sit at the table directly, turning only your head when talking. The legs in front of you do not stretch, but hold them together near the chair. Hands can be on the table, but not elbows. The elbows are pressed to the body as far as possible. If you eat only with one hand, then the second is on the table. The fingers are folded together.
Sitting at the table, do not criticize what is on the table, and those who are sitting at it. Do not follow who eats how much. They don’t rummage in dishes, but put everything in their mouths. They eat and drink quietly, silently, without grimacing. The mouth is not stuffed with food and too large pieces. You need to chew with your mouth closed. They don’t talk or laugh with a mouthful.
A napkin is taken from the plate when they start serving. She is put, doubled on her knees, and not thrust into the collar. Having finished eating, put a napkin on the table to the left of the plate. The paper towel is slightly wrinkled and placed on a food plate.
The spoon is held between the thumb and forefinger, and its handle rests slightly on the middle finger. They bring it to the mouth a little obliquely (not sideways) and do not stick it into the mouth. They fill the spoon so that it can be brought to the mouth without spilling a drop.
The fork is held in the left, and the knife in the right hand. When eaten with one fork, it is held in the right hand. The handle of the knife and fork are in the palms. The tip of the index finger can rest against the joint of the pen and the tip, but not lower. They also hold the fork, bulge up.

Do not talk with your mouth full.
When eating, do not blow on a dish that is too hot, do not hit the plate with a spoon. Try to eat soundlessly.
Do not eat with a spoon what you can eat with a fork.
Do not eat with a knife.
Using a knife, hold it in your right hand, and the fork in your left.
From the general dish, take the last piece, without choosing.
If you need to get anything, c7. ask me to hand over every week.
After stirring the sugar in a cup, put a spoon on a saucer.
After finishing the meal, do not lick the spoon. Do not put dirty knife and fork on the tablecloth.
Do not sit sideways to the table or cross-legged - this is ugly and impolite.

Some rules of etiquette

Sitting at the table, they don’t cut bread with a knife, but break off small pieces.
When eating soup - do not tilt the plate. Just a small amount of soup remains on the plate. Neither during a meal, nor after they put a spoon on a table, leave it in a plate.
Broths, soups served in cups are drunk without using a spoon. They use a spoon when they want to get croutons, an egg, pieces of meat from the soup.
Fish both in cold and in hot form does not allow a knife. The knife is used only for pickled herring.
If the whole fish is on your plate, then first the upper part of the fillet is separated from the skeleton, eat, then the spine and bones are separated, set aside, then eat the second part.
When eating seafood dishes, you will be served specially - tongs, a fork for lobsters or a knife for crayfish.
Do not worry about the cleanliness of your hands, after the meal, the waiter will surely give you a bowl of water in which you can wash your hands, and a specific smell will destroy a piece of lemon floating in the water.
The bird is eaten with a knife and fork.
It is customary to eat meat with vegetables without letting go of the knife and fork.
Green salad is not customary to cut with a knife; if the leaves are too large, then cut them with a fork.

Table posting rules

When inviting guests, you need to think about how to plant them. Places near the owner, both on the right and on the left hand from them are considered honorable. At a rectangular table, these places are in the center of its long sides.
The hosts are sitting against each other. In this case, the lady sits on the right hand of the owner, and the man on the left hand of the hostess.
When seating guests, they try to plant men and women interspersed whenever possible. They adhere to the second basic rule: couples disconnect, with the exception of the newlyweds and those celebrating anniversaries of married life.
The heroes of the day are sitting in a place of honor in the center.
If guests know their places, they stand near them and do not sit until the hostess sits down.
A man helps his neighbor sit down. To do this, he pushes her chair from the table and, when she sits down, again pushes the chair to the table, trying not to knock it.
Naturally, the youth does not sit until the elders sit.

Slide 2

Problem: Guests will come to us and Mom asked to help her set the table for dinner. Purpose: 1. Develop a lunch menu. 2. Prepare dinner from dishes that have learned to cook in cooking classes, or similar. 3.Servovat table for lunch. 4. Fold beautifully wipes. 5. Decorate the table with flowers.

Slide 3

Throughout their history, people sought to turn the ordinary process of eating into aesthetic pleasure and, accordingly, tried to properly arrange it. A deliciously prepared dish and a beautifully decorated table cause an 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 many improvisations. Therefore, the choice of serving remains with the hostess of the house and suggests many options: from solemn severity 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. To set the table you need to try every day, and not just on holidays. This makes it possible to maintain a certain order during meals, develops family traditions, accustoms to accuracy.

Slide 6

The main purpose of serving is to create the convenience of using devices. 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. At first, they lay a tablecloth, which should be spotlessly clean and ironed. It is desirable that the ends of the tablecloth hang evenly on 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, arrange the plates. It is recommended that they not only be washed and wiped well, but even polished to a shine with a towel or napkin. The snack plate should be located strictly against 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 a feast, there may be several plates. In such cases, small eateries are placed under the snack plates, and the pie 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 shallow dinner plate.

Slide 10

The forks are placed on the left, and the knives are on the right of the serving plate, with the forks lying with their teeth up and the knives with their blades inward. The place of the soup spoon is at the top, above the serving plate. If a dessert is provided in the menu, a spoon for it is placed at the top, and the soup is located next to the first knife.

Slide 11

The first to "go into business" are the instruments that lie extreme from the plate to the left and right. As the dishes change, we all “move” to the plate. Serve with glassware. With several items for drinks, the wine glass is shifted to the left of the center of the plate, and next to it to the right, the remaining objects are aligned. But to put in one row more than three items is not accepted.

Slide 12

A napkin is an indispensable attribute of table setting, which is displayed immediately after placing glassware on the table. There are many ways to wrap napkins, both simple and requiring a certain skill. Folded napkins are placed for each guest on a snack plate. In some cases, linen napkins can be replaced with paper.

Slide 13

The final chord of table setting is the arrangement of appliances with spices, vases with flowers and other decorative elements. Devices with salt and pepper are placed in the middle of the table on special stands. A device with mustard, if necessary, is placed next to it. Vials of vinegar, vegetable oil or hot sauces can also be placed next to spices.

Slide 14

Self-esteem

I think the dinner turned out to be useful and satisfying. The project was liked (probably) by my teacher. While working on the project, we conducted a study: I \u200b\u200blearned from a textbook on technology and cookbooks, on the Internet, what dishes lunch can consist of, how to decorate and serve a table for dinner, and find out the preference of each guest. And everyone liked it, including us.

View all slides

Grade: 7

The purpose of the lesson: To teach schoolchildren to beautifully and correctly set the table for dinner.

Tasks:

Educational:

introduce schoolchildren to the basic rules of table setting for dinner;
show various design options and table decorations.

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 the conditions for the education of a sense of beauty.

Training and metodology complex:multimedia installation, photo of table setting, cards with pictures, a set of dishes and cutlery, a tablecloth, napkins, table decoration elements.

Lesson Type:

combined lesson

LESSON COURSE

1. Organizational start of the lesson: communication of the topic of the lesson, task setting for students.

2. Introduction by the teacher:

The hostess, laying the table, performs a miracle, since any feast is a small celebration, even if it is a simple dinner. Home economics books say 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 hinder the food process with various formalities, but to make eating and socializing at the table beautiful, convenient, 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 thing, but here there are general canons that should be taken into account.

3. Enhancing 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 the plates and appliances?

(One of the students sets the table for one person, while commenting on his actions, explains how and why he puts plates, wine glasses, lays out cutlery).

Teacher: Let's see what happened. Your comments and suggestions?

Please comment.

(The guys express their point of view on how the table is laid, make comments, correct, help each other).

Teacher: Now let's try to determine, using our knowledge and life experience, the basic principles and rules of table setting for dinner.

(The guys should, with the help of the teacher, determine the basic rules):

Slide 2 [1] General rules and serving order

Table setting involves a reasonable, convenient, neat and symmetrical arrangement of all objects.

Serving begins with a tablecloth: it should 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 should have its place.

A necessary touch to serving is a linen napkin. It must be individual, and put it on a snack plate.

Set flowers, arrange sets for spices.

4. Fastening

Teacher: Now attention to 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, and learn how to beautifully design a table.

Slide 3-4 Festive table setting for one person

We start with the main plate, that is, a wildcard. This is followed by a snack plate. Left in the distance 5-7 cm from the main one, place a pie plate (for bread, rolls, toasts, croutons and other bakery products intended for each party to the feast).

Now the devices are on the right side: we put a table knife (for meat, poultry, game) with a blade of a potato so that its edge covers a sharpened edge for a couple of millimeters. Next in a 2mm tablespoon. Instrument handles and plates should be 2 cm from the edge of the table.

Devices on the left side, starting from the edge of the plate: table fork. Top - dessert knife, handle to the right. Both spoons and forks are laid convex side down.

There should be no more than three appliances on each side. (In the dining version, a tablespoon and a table knife are considered as a whole.) The substitute plate is removed before serving the second dish, which is served on a heated plate. But when serving dessert, we will need a replacement plate again. The dishes change depending on the changes in the dishes, but the substitution always remains in place.

At the dinner party, the cutlery is laid out so that they can be used, taking one after the other “from the outside to yourself,” and glasses from right to left (in accordance with the sequence of serving dishes).

5. Checking homework

Teacher: As mentioned above, “A necessary touch to table setting is a napkin”.

Students: Provide historical background information on napkins using multimedia equipment.

In force majeure circumstances, the teacher himself takes the word:

A little bit about napkins

And still significant differences remain in the manner of eating food and drinks, table behavior and using napkins between representatives of different cultures.

About 300 years ago, along with a tablecloth, table napkins came into use. But only in the XVIII century, napkins took their rightful place in the table setting - for the first time in France. True, often they played a purely decorative role - they were very large and artistically decorated. Whereas today wipes are necessarily used for their intended purpose.

The impulse of 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 china sets, consisting of many objects with the same decor. At the same time, the exquisitely set table was supplemented with fine silverware, both for serving and for purely decorative purposes. It was at this time that graceful compositions of napkins appeared to decorate the table. At the court of the emperor of Austria, Franz Joseph I (1830-1916) they used, for example, napkins made of expensive patterned kamchi decorated with woven imperial emblems.

These napkins folded in accordance with the court traditions. At large government receptions in Austria, even today you can find napkins folded in accordance with court etiquette of the time.

How Grandma Married Grandfather

The generation of our grandparents had excellent linen napkins embroidered with patterns and monograms, sometimes quite large sizes. These napkins were part of the dowry, and they were surprisingly careful with them, so sometimes napkins “outlived” their masters. Today, linen napkins are used less often, since it is very difficult to wash them, how to starch and even iron them. Whoever had enough space in the cabinets, the goth did not fold the napkins four times, but kept them straightened so that extra folds did not form.

Napkins in our century.

In our century, two world wars and their consequences led to the fact that most people were only concerned with the problem of survival. Accordingly, interest in table setting, and even more so in the decor of napkins, has noticeably decreased. And only at the time of the “economic miracle”, when the main consequences of the war were overcome, did interest in the design of both everyday and festive tables awakened.

Slide 5-6 Napkin Accessories

Renaissance wipes

Recall the history of the use of napkins. At first, napkins most often served only as decoration. Today, napkin compositions in combination with vases, candlesticks or flower stands are again relevant. Table decoration with napkins provides unlimited possibilities, especially in combination with other serving items. Anyone who prefers something unusual, dares to fold from napkins volumetric figures such as fans or columns that make an impression, even if they are standing somewhere in the distance, for example, on a sideboard.

In 1981, I published the first book on napkins for the German-speaking region, as changes in the table layout could not be overlooked. Once again, more attention is paid not only to serving items, but also to table decor, which required non-standard solutions in choosing colors and shapes. And without skillfully laid out napkins, of course, can not do.

The art of folding napkins is experiencing its rebirth today. The small "lip scarf" 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 many ways. (Students on schemes on the projector screen stack napkins)

Table setting for dinner. (Students are divided into groups of 4-5 people and using table decor elements, pictures of dishes, a tablecloth, dishes, appliances, folded napkins, table setting).

Slide 11-12

Final part

self-presentation of students.
cleaning jobs

Bibliography:

O. A. Kozhina Technology. Maintenance work. 6 cl., A textbook for educational institutions. M.: Bustard, 2008

Horst Hanish, “The Art of Serving: Napkins,” Niola Press, 2009