Content
Introduction……………………………………………………………………… 1
1. Theoretical part………………………………………………...… 2
1.1.History of table setting………………………………………………2
1.2. Banquet table setting…………………………………………..5
2. Practical work………………………………………………………8
2.1. The main set of dishes……………………………………………...8
2.2. Cutlery…………………………………………………...11
2.3. Drinkware…………………………………………………12
2.4. Tablecloths and napkins…………………………………………………….13
2.5. Table setting color harmony……………………………….15
2.6. Flowers and flower arrangements in the table setting………………18
Conclusion………………………………………………………………………19
References…………………………………………………………...20
Application…………………………………………………………………...21
Introduction
The role of food is not limited to being a means to provide
vital human needs. Food can give us
aesthetic enjoyment of its appearance, taste, aroma. If pleasure
also caused by simultaneous communication with friends, relatives and interesting
us humans, it becomes a holiday. No wonder all solemn occasions in
our lives are usually celebrated with a festive table.
A festive table is always a pleasant event, although troublesome, and
tiresome for those who prepare it. Preparing a festive table is far from
a simple matter. It requires skill, a sense of proportion, tact, grace and much more.
another, without which it is impossible to create a healthy festive atmosphere. it
every housewife must learn, as well as the fact that the attitude to the organization
the festive table should be, above all, reasonable.
Purpose: to identify the features of serving a banquet table.
Tasks:
1. Study the literature on the topic.
2. Study the history of table setting.
3. Develop a technology for serving a banquet table.
4. Analyze the main appliances and utensils for table setting.
5. Develop schemes for folding napkins for table setting.
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1. Theoretical part
1.1 Table setting history
Charlemagne, who lived from 744 to 814, revived the traditions of the Greeks and Romans and
turned the feast into a magnificent ritual. While eating he listened to music or
read aloud. At the table he was served by a steward and a kravchiy. Your holidays
Charlemagne arranged on a grand scale. The hall was decorated with carpets, food was served
on golden platters. Meat at the table was eaten with small knives, because
there were not enough spoons. Numerous singers, jesters and
dancers. After the holiday, saying goodbye to the guests, Karl presented them with rich
present.
From the 11th century, women were also allowed to eat; guest behavior during
feasts immediately became more civilized. They sat at the table in pairs and
used one cup and a dish for two. The table was decorated with a tablecloth, oh
which, however, you could wipe your hands. How to behave at the table
taught special rules: it was recommended not to wipe greasy fingers on
festive clothes, eat and drink slowly. An important accessory of the table was
luxuriously decorated salt shaker. It has always been closed and guarded, because
everyone was afraid of possible poisoning attempts: the opinion prevailed that there was poison in salt
cannot be detected.
The rules of good manners forbade talking with a full mouth and
snatching the best piece from under the nose of a neighbor. The ladies must have been fine
eat in advance, so that at a feast with a pure soul and without internal torment, offer
knights the best cuts of meat. The order of seating guests was strictly observed; in
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at the end of a wide table sat the owner of the house, at special tables his family and
guests of honor. The rest of the guests sat on simple benches along the walls.
In the 13th century, wine and bread were on every table. Porridge, peas, eggs and beans
were the staple food. Meat was the privilege of the rich.
For the most part, though, they didn't eat better, just more often. In princely circles
hand washing has become a ritual. At this time, plushies were favorite
tablecloths folded in half and strewn with flowers. Vessels on the tables also
decorated wreaths of flowers. But the number of knives and spoons was limited. Pages
brought dishes on silver and pewter trays and first approached
roast carver, and then to the guests. They took food aristocratically: three
fingers and placed on round pieces of bread, which served as plates.
The wealthy flaunted cutlery, spreading them out on serving tables.
Commoners were content with dishes made of wood, clay or simple
thick, so-called "forest" glass. In the XIV-XV centuries, the heyday begins
burghers. The new nobility also aspired to a more luxurious life. In houses
wealthy merchants appeared knives, spoons, salt shakers, vessels for drinks. All
more were used plates made of tin and wood. But for the celebrations
As before, each guest brought knives and spoons with him, since the host often
there were few of them and only enough for himself and his loved ones.
The rules of conduct at the table became more and more refined. into new and
the latest time. In the 16th century, it became common in Europe to use knives and
spoons. Only the fork rooted slowly. She was borrowed from
Venetians, who used it when they ate fruit, so that the juice would not stain
fingers. In France, a five-fingered fork was used for a long time. It was her
meant Montaigne when he said: "Sometimes I eat so hastily that I bite
fingers".
But the culture of feasts was enriched, and now the tablecloth and napkins have become
familiar serving items. There were special dishes for roasts,
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tureens and plates made of tin and silver, rarely porcelain, which was brought from
China. Nobles and wealthy townspeople arranged luxurious holidays similar to those
that were in late Rome.
Inedible replicas of food came into fashion; the table was decorated with copies
fortresses, cities and landscapes. People who have reached a high level
well-being, were obliged to own, the art of cutting the roast. There were
even teaching aids, "Carver's Booklets", in which they often talked about how
how to fold napkins During the holidays, the premises were magnificently decorated.
flowers, with an increasing role played by cut flowers, which for the first time
began to put in special vessels.
In the 17th century, the modern look of cutlery began to take shape.
(knives, forks, spoons). The fork became widespread and acquired that
the shape it has to this day with three or four slightly bent
teeth. The spoon began to be made flat, and the knife received a rounded end. Guests
now it was no longer necessary to bring appliances with you, since in every house
they were enough. Flowers in special vessels decorated the table, fastened on the walls
garlands of flowers and branches. On this basis, in the 19th and early 20th centuries, more and more
the culture of feasts was improved. The dinner party itself has become shorter, in vogue
included table speeches (toasts). The service now consisted of many items,
intended for individual dishes; cutlery were open
new metals and alloys (nickel, nickel silver, or cupronickel, and others). special
artfully folded napkins that complemented the serving were important
table.
The current era is distinguished by the rationalization of time and labor. Effects
This also affected the culture of food. After World War II in this area,
as in many others, Americanization began. Everywhere there were
equipped for "fast food" self-service restaurants. Polbufet with
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cold appetizers replaced the round table, parties with cocktails
"coffee mugs".
However, in recent years, more attention has been paid to
to beautifully set the table and make a good menu. "Fast Food" by
American or the culture of feasts today you have to choose. Not every
day you can festively set the table, and, nevertheless, even small
means, but, following some rules when choosing dishes, jewelry from
flowers and other decorative attributes, you can create a special atmosphere.
(For the history of dishes, cutlery, napkins, see Appendix 1).
1.2. Banquet table setting
Banquet - a solemn dinner party or dinner held in honor of someone
or anything. The organization and holding of any banquet consists of three parts:
order acceptance, preparatory work related to the banquet, and
service.
Depending on the form of service, the following types of banquets are distinguished:
banquet at the table with full service; banquet at the table with partial
service; banquet buffet; combined banquet; banquetcocktail;
banquet tea.
Types of banquet tables, accommodation of guests at the festive table.
Banquet at the table with full service
The full service banquet is a celebration where everyone
participants are seated at a beautifully set table, and the serving of drinks and various
dishes are carried out by waiters. No snacks, dishes and
drinks.
A banquet at the table with full waiter service is held on
about official visits of officials, foreign representatives and
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delegations, during international symposiums, conferences,
exhibitions, etc.
Banquet at the table with partial service
Banquet at the table with partial service - the most common
type of banquet during friendly meetings, family celebrations, anniversaries and
weddings. The placement of guests at the table, as a rule, is arbitrary, however, for
guests of honor and the organizer of the banquet places are provided in the center of the table.
Banquetcocktail
A banquet cocktail is organized when serving participants of international
symposiums, conferences, congresses, meetings, etc.
The characteristic features of the cocktail banquet are as follows:
All guests drink and eat standing up
Banquet tables are not placed, small tables are placed in the hall near the walls or in the corners
tables on which they put cigarettes, cigarettes, matches, put vases with
paper napkins, flowers.
Plates and cutlery are not served to each guest; instead of forks, guests use
skewers.
Snacks and drinks are offered by waiters on trays.
Trays are placed on several utility tables to collect used
utensils.
Banquet tea
Banquet tea is organized mainly for birthdays and other
solemn occasions and dates. Banquet tea is held in the afternoon,
usually at 16 - 18 hours. The banquet lasts no more than 2 hours.
The banquet menu differs from the menu of other banquets and consists of flour
confectionery products (cakes, pastries, sweet pies, cookies, brushwood, etc.),
chocolates, chocolate, jam, honey, sugar, fruit, milk or cream
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etc. The banquet menu sometimes includes 1 - 2 sweet dishes - jelly, mousse, cream,
ice cream, etc.
Combined banquet
A combined banquet usually consists of two or three banquets, for example
from banquet buffet and banquet at the table with full service.
Serious attention is required to the issue of accommodating guests when they are just
came, as well as the question of their location at the festive table.
During large official feasts, seating guests, it is necessary
adhere to certain rules.
Usually the hosts must reserve seats for themselves in advance for the festive
table. At a rectangular table, the host and hostess sit opposite each other in
ends of the table, or in the middle of the long sides of the table. At a round table
they also sit opposite each other. But if there are many guests: eight or
twelve people, such a calculation is unjustified. In this case, the host takes
place in the middle, and the hostess sits on the side of him.
International diplomatic protocol dictates that
the hosts in any case sat on the same side of the table with the guests of honor,
which are assigned such places: the wife of an honored guest - on the left hand of
host, guest of honor - on the right hand of the hostess, this is the place
is considered the most honorable at the festive table. Further order of places
depends on the composition of the guests.
Married couples are seated separately and in no case against each other
friend. The exceptions are the bride and groom, who are supposed to sit
nearby, and lovers, who are specially seated opposite each other.
It is necessary to take into account one more important rule of the feast: honorary
seats should always be located "facing" the front door. If
the table cannot be placed in this way, then it is placed so that the honorary
the seats were facing the windows facing the street.
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The design of the table should be in harmony with the interior of the living room, hall.
The choice of colors plays an important role in creating a favorable
atmosphere. There are warm and cold colors, romantic and business colors, etc.
If the choice of colors and the design of the hall is the business of the designer, then the selection
some details can often go beyond the duties of the waiters. To
for example, live plants and fresh cut flowers are an important design element
interior. In addition, they cheer up visitors and decorate the table.
The waiter must be able to properly select, arrange and support them in
good condition.
Lighting: during the day, natural light or bright light is preferred.
Subdued lighting is more suitable for evening events.
It is also customary to light candles in the evening, and not during the day, they emphasize
intimacy of the environment.
Music: the background music has a significant effect on the mood of the guests and
visitors (if live music is played in the restaurant, tables should be arranged,
given the location of the stage).
2. Practical work
2.1. Basic set of dishes
Currently, there is a large selection of dishes of various shapes and
colors.
Kettle. Previously, a beautiful painted samovar on a tin plate was used for boiling water.
tray. Well, today everything has become much simpler, and they put it on the table before the tea party
Sugar bowl. You can fill the sugar bowl with both granulated sugar and cubes
refined sugar, the main thing is to put the necessary devices: for granulated sugar - a spoon, for
crushed sugar or refined sugar - tweezers. If the feast is designed for many guests,
then sugar bowls are placed in two or three places on a large table.
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Milkman. During breakfast, the milk jug is used for whipped cream or
cream for coffee. You can also put it on the table for hot or cold
milk, cocoa, hot chocolate and eggnog.
Cup with saucer. Whatever hot drink you drink at the table (tea, cocoa,
coffee, hot chocolate), you will always need a cup and saucer. Although each
a cup for such a drink has its own specific shape and size, but in
basically they are all the same and interchangeable, so if you don't have
cups for hot chocolate, it can easily be replaced with a simple tea cup.
The cake tray is very handy for transporting cakes from the kitchen to
Hall. Each guest himself will take the cake he likes with special tongs
mi. As a rule, such a tray is made of stainless steel.
Dish for cakes. Represents the same tray, only not tin, but
ceramic or crystal. The cake dish has a round shape,
therefore it looks more impressive and expensive than a cake tray.
Cake dish. This dish is used for specially decorated cakes,
which, before being cut, show the guests in all their splendor from all
sides.
Dishes for meat. Meat dishes are oval shaped so they are easy to recognize
among other dishes. They are intended for both roasts and individual dishes.
meat or for slicing fish, ham, etc.
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Basic set of dishes
Dinner plate. For serving hot main courses (second) is used
large dinner plate with a diameter of 240 mm. It can also be used as
a stand plate on which all the rest are placed.
Soup bowl (deep). Soup plate with a diameter of 240 mm, serves for
serving hot and cold dressing soups (shchi, borscht, okroshka, etc.). Serving
this plate with a coaster plate, which can be a dining room or a diner.
Bowl for soup (broth). Transparent soups - broths, as well as soup puree
served in a special bowl with a capacity of 250-300 ml, having one or
two handles on the sides. She certainly put on a saucer.
Snack plate. Snack plate with a diameter of 200 mm, used for
cold and hot appetizers and salads. Also can be used for desserts,
e.g. fresh and canned puddings, cheese and fruit, as
dessert plate. And when serving soup, it is often placed as a coaster plate.
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Plate for bread (patty plate). Bread plate (sometimes called
pie plate) - an indispensable attribute of serving any table.
It is 175 mm in diameter and is used to serve bread, buns, toasts. Is put
it is to the left of the pyramid of the main plates, at a distance of 515 cm. Often this
a personal dessert knife or butter knife is placed on the plate.
Bowl for compote. Such a bowl resembles an ordinary bowl, only a little
lower, she has no handles, so they just wrap their fingers around her and drink compote,
for which it is intended.
Bowls for vegetables. IF fresh uncut vegetables are served on the table (cucumbers,
tomatoes), then they should be in bowls for vegetables, in which they are placed
special, deep spoons for vegetables, so that it is convenient for guests to take vegetables.
Salad bowl: Salad bowls come in square and round shapes, also portioned or
general. If the salad bowl is shared, then you need to put special spoons in it
for laying out salad in personal plates.
Sauce bowl. A gravy boat is used for cold and hot sauces and sour cream.
Thanks to the special spout of the gravy boat, the guest can easily pour into his plate
the right amount of sauce.
Tureen. It is a streamlined pot with a lid. Serving
tureen on the table just before the soups are poured into soup bowls or special
soup bowls.
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2.2. Cutlery
Large cutlery for second hot dishes; medium canteen
snack device; device for hot fish dishes; lobster needle; fork
for oysters and mussels; knife for butter, caviar, pate; device for crabs, crayfish,
shrimp; citrus knife; cake fork; device for fruit;
tea spoon; scissors for grapes; splitting tongs
nuts; spatula and knife for cake; cake tongs; ice tongs;
sugar tongs; soup ladle; ladle for liquid cereals; a spoon
dining room soup; dessert spoon; teaspoon; mocha coffee spoon;
egg spoon; ice cream spoon; ladle for sauces; ladle for
hot drinks - mulled wine, grog, punch.
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2.3. Drinkware
Wine glasses and glasses for wine and glasses for drinks are placed behind the plate
on the right (and if there are a lot of devices, then they are placed directly behind the plate) in that
the order in which drinks are served.
Coffee, tea, milk, cocoa, beer are served in glasses. The glass is placed on the right behind
device. Saucers are needed for coffee, tea, milk and cocoa, a beer glass is placed on
metal, plastic, wicker, paper or glass stand.
Sweet, dessert, red wines are served in glasses. For sweet and dessert wines
we need tulip-shaped glasses with legs, for red ones - also in the shape of a tulip,
but larger and with a wider top. White wine is poured into
the glass is even larger, on a higher leg.
Champagne - in the tallest glass.
Vodka and liqueur are served in small glasses.
Cognac is served in large glasses, tapering to the top, cognac is poured onto
the bottom.
Punch is poured into wide glasses with a handle. Colored shot glasses use only
for white wine, slightly colored can be taken for vodka. at banquets when
the range of drinks is very impressive, the dishes for drinks are placed in
two rows, since it is not customary to put more than three items in one row. Usually in
the first row from right to left put a glass for vodka or tincture, a glass for
strong wine (madera) and a glass, in the second row they put a glass for white wine
(colored) and a champagne glass. Full serving is used only in special
solemn occasions. By the way, at such gala dinners, as a rule,
soup is served, and therefore, fortified wine to it. Therefore, from serving
the Madeira glass is excluded, and a glass is rearranged in its place from the second row
rhine
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2.4. Tablecloths and napkins
A tablecloth is not only a table decoration, but also the basis of serving. Performs
it has three functions: first of all, aesthetic, because without a tablecloth a table
looks naked and not so smart. Secondly, the tablecloth muffles the knock
plates and cutlery on the countertop (any noise while eating seems very
loud). Thirdly, the tablecloth reduces the sliding of plates on the table.
(imagine how uncomfortable it is to eat with a knife and fork a piece of meat from a plate standing on
bare table).
Today there are many types of tablecloths. classic material for
they are linen and cotton fabric. Linen is a good-quality fabric, which, however,
wrinkle easily.
For informal events, color is the best fit.
tablecloths: they are practical, in addition, bright saturated colors raise
mood, give the feast an additional charm. The color of the tablecloth
bat anyone, but we must remember that the tablecloth should always be in harmony in color with
dishes on the table.
Diolene, acrylic, dralon and preset are new generation fabrics. They don't require
special care and are therefore suitable for daily use. Sometimes tablecloths
of these fabrics are made in such a way that the lower colored layer shows through
through the top and the tablecloth plays with new colors. In addition, there are
tablecloths decorated with patterns to match the china: either printed or embroidered
manually.
The tablecloth is the basis of the entire table composition: porcelain, glasses, knives, forks,
spoons, napkins, candles and flowers should be in harmony with it. And here everyone
15
can experiment to put into practice his idea of
color.
The choice of tablecloth should always correspond to the occasion and purpose of the feast.
You should be careful with tablecloths with a bright pattern. On the motley
tablecloth can only put plain dishes.
A folded table napkin is placed to be used
guests, and to decorate the serving. Every restaurant has its own style.
folding napkins, they depend on the type of serving.
It is considered a virtue if the napkin is folded as simply as possible. How
the simpler it is folded, the more hygienic it is and the more time is saved on
its folding. However, some restaurants encourage more elaborate styles.
folding napkins for aesthetic purposes. For this you can also use
linen and paper napkins.
A professionally folded napkin should stand on its own without
cutlery or glasses. (Options for folding napkins
see attachment).
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2.5. Table setting color harmony
In fact, table setting is more than meets the eye.
at first sight. Of course, having mastered the basic laws of this art, you will
feel more confident when guests come to your house, especially those with
which you are not familiar with. But do not forget that serving is the same
art, and like any art, it involves creativity. To
the holiday you arranged turned out to be more interesting, it is important to think over
many details, from the occasion for inviting guests to
decorative table decorations.
Let's pay the deserved attention to the color of the room decoration and
table. After all, choosing a color, you determine the mood in the most decisive way.
and the nature of the holiday. So, let's start with the traditional white color.
White color.
White linen tablecloths, white porcelain, crystal are all classics that
looks simple, but at the same time noble and elegant. She has
a definite advantage over all other serving options if
a high-level ceremonial reception is planned. However, white
much more generous with creative ideas than it might seem. He can
express a variety of moods and look completely different in
depending on what color it is combined with. Try to set the table
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white tulle, decorate it with daisies or dandelions, add fresh greenery
and you will get a cheerful and light atmosphere of a feast in flight. Silver and
shades of champagne in combination with white emphasize the festive character, as
wedding celebration, or any other. White can be combined with black, and in
depending on the predominance of any of these colors, you will get a character
serving from strict to avant-garde. White combined with delicate
Pastel colors are the best way to emphasize a romantic occasion for dinner.
Green color.
In almost every serving, green is the color of nature and freshness.
Moreover, green is able to be unobtrusive, while emphasizing the beauty.
other colors, especially complementary red. However, the green one color
serving will also look amazing. Feel the spring
mood will help the yellow color with which we associate sunlight.
Complement the table setting with other elements of yellow shades: napkins,
bows, candles, etc.
Pastel shades.
Delicate elegance will be acquired by your table if you serve it in pastel colors.
tones. Muted shades of pink, lilac, salmon, cream, color
champagne will not look faded and inconspicuous, on the contrary, such soft
contrasts will become a source of radiation of a warm, calm aura. crockery too
it is better to choose gentle tones or neutral white, because bright
colors are unlikely to be appropriate for such a serving.
Red color.
When choosing red as the dominant color, you should be careful.
Red color will always catch the eye and can even become intrusive.
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Dilute the abundance of red with faded pink shades, you will be enveloped in atmosphere
sensuality and restrained passion. Add gray or green colors will arise
the feeling of warmth from the fire. The red color will look completely different in
depending on lighting.
Blue colour.
A varied palette of blue, which one day you will definitely choose for
decorating your table. Just imagine what scope for imagination
leaves us this color: from gentle blue-gray to rich steel color:
blue color goes well with other colors. Combination of blue and white
will convey a sense of solidity, purity and vitality. And by combining this color with
other options, you can create a stylish serving. Get inspired, blue
color, remember the beauty of the nights, the romance of the sea and the purity of blue
sky.
Grey colour.
Have you thought about the possibilities of gray? Not? But with his
help to easily achieve impressive results by arranging and emphasizing
the right accents. Gray neutral color, it can be combined with both
warm and cold tones. On a gray tablecloth you can create
various compositions. "Cold", "technical" atmosphere can be
emphasize with chrome, steel, silver, mirrors. On the contrary, warm
the atmosphere will help to create a combination of gray with yellow, red colors.
If you put candles, the overall color of the holiday will be even warmer and
special.
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2.6. Flowers and flower arrangements in the table setting
No matter how beautifully and with fiction the festive or anniversary
table, without flowers it will look casual. Flowers refresh the table, complement
living room decor. They bring joy to people, create a mood, and sometimes
charming aroma and variety of colors give the highest aesthetic
pleasure is a spiritual fusion of man with nature. Flowers speak of
many things, and most of all about human joys.
Only those of them that fit the general
the compositions of the laid table and correspond to the celebrated event.
Overloading the table with flowers and other decorations does not emphasize the celebration
moment.
When decorating the table with flowers, candles, all kinds of compositions, remember one thing
from the serving rules: decorations should not cover cutlery and snacks.
This is especially true for flowers, because flowers and leaves often hide
ladybugs, moths, caterpillars, bugs. You may not even notice them
the most careful inspection of flowers. It is not customary to put especially large ones on the table.
flowers such as dahlias.
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To compose original flower arrangements, you can use
a silver sugar bowl, an antique crystal salad bowl, a candy vase in
in the form of a boat and much more, giving originality to the festive table, and
hence beauty.
Conclusion
Working on this topic, I achieved the goal that I set for myself.
In the theoretical part, I considered: the history of table setting, the main
a set of dishes for table setting, cutlery, dishes for drinks,
tablecloths and napkins, color harmony of the table setting, flowers and floral
table setting compositions.
Demonstrated practical skills in table setting, learned
different ways to fold napkins.
Table setting is more than meets the eye.
Of course, having mastered the basic laws of this art, you will feel
more confident when guests come to your house, especially those with whom you do not know much.
But do not forget that serving is the same art, and like any art, it
implies creativity. To make your holiday more
interesting, it is important to think over many details, starting from the reason for
invitations to guests and ending with decorative elements of table decoration.
21
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1. Balashov V.V. Waiter's Handbook. - M.: Economics, 1986. - 192 p.
2.
The Golden Book of the Hostess - M.: ASTPRESSKNIGA, 2004 - 304 p.: ill. -
(1000 tips).
3. Inga Wolf. Modern etiquette. - M .: "Christina and Co", 1997.
4. Lyba S. A. Reception of guests. M.: TKO "AST", 1994. - 212 p.
5. Musskaya I.A. Popular Cuisine. Festive table. - Veche, 1996. -
416 p.
6. Pokrovsky A.A. A book about tasty and healthy food M .: VO "Agropromizdat",
1988. 300s.
7. Riedel R. 49 Bars and restaurants. Service technique. – Rostov n/a: Phoenix,
2002. - 352 p. - (Series "Hit of the season.")
Stankovich G.P., Duntsova K.G. The Young Waiter's Handbook. - M .: Higher.
8.
shk., 1989. 224 p.: ill.
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9. Textbook for students ZFMS on the course “Rules of good manners.
Etiquette” / Comp. T.P. Starzhevskaya. – M.: MEPhI, 1998.
10.Etiquette dated. A to Z. / avt.st. Gusev I.E. – Minsk: Harvest, 1999.
Internet
1. http://www.millionmenu.ru/rus/kitchen/facts/posts21/artic19/
2. http://domovodstvo.fatal.ru/Page/Culinary/History_servirovki.htm
Application
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The history of dishes, cutlery, napkins
History of the knife
Of course, the most ancient of them is a knife. He appeared at the dawn of mankind:
flint knives were used by primitive people during hunting, and
cut the food. After hundreds of thousands of years, knives acquired handles, then
turned into bronze, iron and, finally, steel. But many more centuries
until forks appeared, with the help of knives not only cooked food and
they butchered it at the table, but also brought pieces to their mouths. Alas, in the Middle Ages feasts
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the nobility often ended in bloody battles: the guests flushed with wine
launched their instruments. The matter took such a serious turn that
passed a law prohibiting the use of daggers at the table
knives. Since then and to this day, at the table we use personal knives.
with a rounded blunt end.
History of the spoon
Historians find it difficult to say exactly when a person began to use
such a device as a spoon, but, according to some sources, two thousand years ago it
was already known. The first spoons were carved from wood and had a hemispherical
scoop. In the Middle Ages, the European nobility began to use spoons from other
materials: gold, silver, sea shells, mother-of-pearl. Made them
jewelers, in one or two copies, and therefore they were very expensive. in Russia,
always famous for its skillful blacksmiths (remember Lefty, who shod a flea?),
spoons were forged from silver and iron. Later, when bowls were replaced by deep
flat-bottomed plates, scoops of spoons also became flatter for eating
the leftover liquid dish was more convenient.
Fork History
The plug is the "youngest" personal device. Forks appeared in Europe
only at the beginning of the 16th century, at the Italian court, which, according to statements
historians, was a consequence of the then fashion for puffy collars - jabot,
supporting the chins of the courtiers. There are in such clothes, as you know, it was
very uncomfortable, and in order to make it easier to bring food to the mouth, it was
fork invented. The first European forks had two and three prongs, later -
four. The bend on them appeared in the first half of the 17th century, for convenience.
use: when a piece cut on a plate is held with a fork, the bend
gives it great stability, and it does not slip. To be more comfortable
use a fork when eating a side dish with it,
turn over. Interestingly, the Italian nobles used a knife and fork
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separately; when forks from Italy were brought to France, it was there,
there was a custom to use these devices at the same time - that we, and
we do to this day.
History of the plate
Plates, a table setting item so familiar to us, appeared
rather late, much later than knives and spoons. In the 8th century, with many
royal courts of Europe, food was served in recesses carved in
oak tables; in the 13th century, aristocrats took food with three fingers with
silver dishes and put on round pieces of bread; and only in the XIV-XV centuries in
use included plates made of pewter and wood. The very word "plate",
borrowed from the German language, has replaced the ancient word "bowl" - in
In the Russian language in the Middle Ages there was even the word "misennoye" (that was the name of the dish,
served in bowls).
History of napkins
Napkins appeared in most European countries in the era
middle ages. Before that, instead of them, they used either their own sleeves,
or the ends of a tablecloth hanging down to the floor. In Ancient Greece over 3000 years ago
napkins were fig leaves, with which the slaves wiped the lips of their masters.
In Russia, napkins became widespread only in the 18th century.
Napkin folding options
1 "Step";
2 "Roll";
3 "Rectangle"
4 "Accordion";
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5 "Cap";
6 "Cosmos";
7 "Shell".
8 "Fan"
9 "Water Lily"
10 "Cap"
11 "French Lily"
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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.
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Group project on technology The project was completed by: Piven Alina Tyurina Daria Shchedrova Alena Yaroshuk Anastasia Chernomorets Yulia Kimmel Natalia Kharlanova Milana Ishchenko Elena 7th grade students Project leader: Tkachenko S.V.
Municipal state educational institution
Voznesenskaya Secondary School named after Leonid Chekmarev
"Festive sweet table"
cooking
Problem situation
- What dishes to cook
- How to serve a festive sweet table
- How to behave at the table
- How to make invitation cards
- What competitions to hold for boys
The holiday of February 23 is approaching, and we thought about how we would congratulate our classmates. And we just finished the cooking section. That's how we came up with the idea of congratulations. We decided to prepare a festive sweet table for our boys. For the project to be successful, you need to think about:
Objective of the project
- Prepare a festive sweet table and invite the boys of our class
- Develop a sweet table menu.
- Prepare confectionery, drinks.
- Lay the table.
- Fold nicely napkins.
- Make invitations.
- Cake "Longevity".
- Fresh fruits in an interesting cut.
- Biscuit.
- Waffles with condensed milk.
- Fruits in chocolate.
- Cake "Turtle".
- Cake "Hedgehog".
Five boys, eight girls, a technology teacher and guest teachers.
Question 2 Which table will we use?
We will lay one big table for all guests.
Question 3 What kind of table linen to serve the table?
We will prepare beautifully folded disposable napkins for each participant
Napkin folding tutorial. Question 4 What kind of dishes and confectionery will we cook?
- Haralnova Milana - cake "Longevity".
- Piven Alina - fresh fruits in an interesting cut.
- Tyurina Daria - waffles with condensed milk.
- Schedrova Alena - fruits in chocolate.
- Kimmel Natalia and Ishchenko Elena - cake "Turtle"
- Yulia Chernomorets - biscuit cake.
- Yaroshuk Anastasia - cake "Hedgehog".
Tea and cherry compote
"Cherry compote"
- Cherry Compote Ingredients:
- Cherry
- Sugar- 1 stack.
- Water
Sort the cherries and wash. Wash jars well and sterilize.
Pour about 1/3 of the berries into the jar, maybe less, but then the taste will not be so saturated. Pour a glass of sugar there. If the cherry is very sour, you can add another half a glass.
Pour boiling water over the cherries, close with sterilized lids and twist. You can turn it over a couple of times so that the sugar dissolves. Turn over and cover with a blanket. When it cools down, you can clean it up.
Question 6 What kind of invitations to make?
We will execute invitations on a computer using Microsoft Word
Dear Konstantin.
We invite you to the Defender of the Fatherland holiday.
That will take place
at 12.20 pm in our classroom.
We will be glad to see you!
Cake "Longevity" 2 eggs, 1 item of margarine, 1.5 st. sugar, 0.5 tsp disperse soda in vinegar, and knead the dough, roll it out in small koloboks and bake in the oven (1 tbsp. Sugar and 1 tbsp. sour cream) and lay down a slide. Then after filling with glaze. Glaze: 3 tbsp. sugar, 2 tbsp. cocoa, 2 tablespoons milk, a little margarine, boil everything, cool and pour
Harlanova Milana
Dough:
- 2 eggs
- 1 pack of margarine
- 1.5 cups sugar
- o.5 teaspoons baking soda
- A little bit of vinegar. Cream:
- 1 cup of sugar
- 1 cup sour cream
- Glaze:
- 3 tablespoons of sugar
- 2 tablespoons cocoa
- 2 tablespoons of milk
- A little bit of margarine
"Longevity Cake"
Calculation of food consumption Fresh fruits in an interesting cut It will take: 2 - 3 apples 2 - 3 oranges Preparation: We are thinking about cutting methods, cut fruits, serve beautifully!
Piven Alina
For test:
1 st. Sahara
1 hour l. soda slaked with vinegar
Beat with a mixer.
For cream:
100 gr. powdered sugar
Beat with a mixer.
WE DECORATE!
Waffles with condensed milk
- Prepare the dough for waffles: beat 3 eggs with 1 stack. sugar, 1.2 butter, 1.5 wheat flour
- The dough is ready! It should be like a pancake, not too thick, but not too thin.
- 1 st. l. We spread the dough, close the waffle iron and fry the waffles.
- We roll into a tube.
- Take it out and let it cool down!
- Fill the tube with condensed milk Bon appetit!
Tyurina Daria
Waffles with condensed milk
Cake "Hedgehog"
Dough: beat 4 proteins with 1 cup of sugar, add 4 yolks, vanillin, 1 cup of semolina and 0.5 cups of flour.
- Mix everything thoroughly and bake 2 cakes at a temperature of 100-150 degrees (25 minutes).
- Grease the base of the cake with cream. Parts A and B are also smeared with cream and put on the base, forming the back of a hedgehog. Then glue the creamed parts of the cake E and F, then C and D, creating rounded sides for the hedgehog. If something protrudes, cut or stick to the sides and back.
- Grease the top of the cake with cream, stick the needles - fried peeled sunflower seeds with the tip up, sprinkle the hedgehog with poppy seeds, make the nose and eyes out of chocolate.
If the cakes are baked in turn, then in anticipation of the second, the first must be covered with a napkin.
Cut the cakes as shown in the picture.
Cream: 2 eggs, 1 glass of sugar, grind 2 full tablespoons of flour, add 1 glass of milk.
We put the mass on fire in an aluminum pan, bring it to a thickening with constant stirring, cool and add 200 g of soft butter.
Shchedrova Alena
Fruits in chocolate
Egg 6 pcs.
Sugar 1 cup
Soda 1 tsp (slaked)
Sour cream 500 g (I take 700-800 g)
Sugar 1 cup
Vanillin - to taste
Butter 300 g
Kimmel Natalia, Ishchenko Elena
1. First, prepare the cream. Mix sour cream with sugar and vanillin (or vanilla sugar), when sugar dissolves, add melted butter, mix everything well.
Set aside, prepare the dough. Beat eggs with sugar until smooth, add slaked soda and flour, mix (I mixed everything in a food processor with a whisk for dough). The dough is ready.
2. Put the dough on a baking sheet with a small spoon and bake for 5 minutes at t = 220 ° C until golden brown.
3. While the cakes have not cooled yet, I remove them from the baking sheet and immediately throw them into the cream, where they float while I spread the next batch of dough. We blame the soaked cakes from the cream and put them on a dish in the form of a slide. This time I lined a deep plate with a film and put it in it, sprinkled walnuts between the layers, but this is already mosking gag in the recipe there is no such
4. After I baked everything, soaked it and laid it out, left it in the refrigerator for 3 hours, then turned it over onto a dish, our miracle plate and got such a blank
5. I have 30 cm in diameter, and 8 cm in height in the center.
We decorate at will, mood and other parameters. I poured melted chocolate over, they didn’t let me do anything else, so I left it as it is.
Enjoy your meal!
How to eat plums
Plums and apricots are divided by hand in half, the stones are removed and the fruits are put into the mouth with their hands. Small plums can be eaten like cherries.
How to eat oranges and tangerines
Tangerines and oranges are cut with a knife into 4-6 parts so that only the skin is cut without touching the pulp. Then they lay out asterisk and carefully separate the pieces.
How to eat grapefruit
Grapefruit must first be cut into two parts, and then scraped out the pulp with juice with a spoon, trying not to splash on the neighbors. You can sprinkle the cut grapefruit with powdered sugar.
The results of the survey of boys
Sources of information:
- Textbook “Technology. House keeping technology. for 7th grade students.
- Internet resources.
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Municipal educational institution "Secondary school No. 12 ZATO Shikhany Saratov region" Creative project on the topic: "Table setting for breakfast" Project author Pupil 5 "A" class Polunina Valeria Supervisor - Anisimova O.I. Shihany 2012
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Choice and substantiation of the topic At the technology lessons, I got acquainted with the rules of table setting for breakfast, I learned how to fold napkins beautifully. On Sunday, I decided to surprise my parents and lay a beautiful table for breakfast. The great Russian scientist I.P. Pavlov said that “normal food is food with appetite, food with pleasure.” This is achieved by an atmosphere that creates a good mood and a beautiful table setting.
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What is table setting and why is it needed To set a table means to prepare it for eating. The main purpose of table setting is to create a certain order on the table, to provide everyone with the necessary items. The order of table setting is not a whim of this or that hostess, it has been worked out over the years, dictated by the requirements of hygiene and the need to provide the greatest convenience to those sitting at the table. Any table should be a kind of ensemble, in which there should be nothing superfluous. The festive mood is made up of little things: a beautifully served table, a bouquet of flowers, an originally decorated dish.
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Rules of conduct at the table General rules of conduct or etiquette at the table - this is the minimum that every cultured person should know. Do not put your elbows on the table Sit upright, do not sway in a chair Chew with your mouth closed, do not munch Do not blow on hot food Everything that is eaten with a spoon is eaten away from oneself, the plate is tilted away from oneself Do not eat with a spoon what is eaten with a fork, eat soft food only with a fork, without a knife The fork is held in the left hand, the knife in the right. Hot meat is not cut immediately, but cut off piece by piece. General rules of conduct or etiquette at the table - this is the minimum that every cultured person should know. - Sitting at the table, you should only rest your wrist on its edge. Women are allowed to lean on the table with their elbow for a short period of time. - You can not roll up bread balls, play with cutlery, a glass, roll the edge of the tablecloth into a tube, stretch your legs under the table to the full length and perform other similar actions. - In the process of eating, you should not spread your elbows and bow your head low over a plate. The head is only slightly tilted and a fork or spoon is brought to this height. Blowing on hot food and drinks, "champing", sipping is not welcome. - If you wash down food with any drink, then first swallow what is in your mouth. And before that, it is advisable to wipe your lips with a napkin to avoid traces of greasy stains on the glass.
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Table setting rules Plates and cutlery are selected depending on the menu There are dishes that are eaten only with a fork, in this case it is placed to the right of the plate with the prongs up.
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Table setting rules If space on the table allows, a pie plate is placed to the left of the plate. Plates and cutlery are placed at a distance of 2 cm from the edge of the table. The centers of the patty and main plates are on the same line
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Table setting for breakfast Set the table with a tablecloth Arrange plates, lay out cutlery Lay out napkins, arrange spice utensils Arrange glasses for drinks Arrange communal dishes
