Project on table setting for dinner. Presentation on technology on the topic "table setting". Give the figure a vertical position

Serving (French servir - to serve) is preparing the table for breakfast, lunch, dinner, festive feast, banquet - buffet, banquet-cocktail, 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 setting is to create convenience for guests during the meal, to facilitate the establishment good mood, express your attention and goodwill.

Recommended table setting sequence: 1. Tablecloth 2. Plates 3. Cutlery 4. Glassware 5. Napkins 6. Spices 7. Vases with flowers 8. Cold appetizers, 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 setting the table, 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 setting the table, 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 both hands along the width, shaken sharply over the surface of the table, to form an air gap between the table and the tablecloth, which allows you to easily move the tablecloth in the desired direction, and pull it towards you. Position 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 next order: table knife - closer to the plate, to the right next to it is a fish knife and the last one is a snack knife. All knives must have the blade facing the plate.

Depending on the composition of the dessert, the dessert device can be used not completely, but partially. For example, if you plan 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 fruit or watermelon or melon, then instead of dessert utensils only a dessert knife and fork are used.

Class: 7

Purpose of the lesson: teach schoolchildren to set the table beautifully and correctly for lunch.

Tasks:

Educational:

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

Educational:

develop the creative activity of schoolchildren.
develop communication skills, the ability to express your point of view and argue your position;

Educational:

create conditions for nurturing a sense of beauty.

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

Lesson type:

combined lesson

PROGRESS OF THE CLASS

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

2. Teacher's opening remarks:

The hostess, setting the table, performs a miracle, since any feast is a small holiday, even if we are talking about a simple lunch. In home economics books they say that setting the table is an art. Experts in ancient traditions add: magical! The rules for serving and behavior at the table have been developed over the centuries, and their main goal is not to complicate the eating process with various formalities, but to make eating and communication at the table beautiful, comfortable, and enjoyable. A beautifully set table always looks better and more attractive than one that is bursting with food but does not create a feeling of celebration. Table setting is a creative matter, but even here there are general canons that should be taken into account.

3. Activation of students' cognitive activity.

Teacher: Today we will try to determine the basic rules and principles of table setting for dinner. In front of 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 cutlery?

(One of the students sets the table for one person, while commenting on his actions, explaining how and why he places plates, wine glasses, and arranges cutlery).

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

Please comment.

(The guys express their point of view about how the table is set, 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 children must, with the help of the teacher, determine the basic rules):

Slide 2 [1] General rules and serving order

Table setting involves a reasonable, comfortable, neat and symmetrical arrangement of all items.

Serving begins with the tablecloth: it must be clean and well ironed.

The set of dishes should be the same in shape, pattern, color.

Dishes on the table are placed in a strictly defined sequence, each serving item must have its own place.

A necessary finishing touch for serving is a linen napkin. It should be individual and placed on a snack plate.

Arranging flowers, arranging spice sets

4. Consolidation

Teacher: Now turn your 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 decorate the table.

Slide 3-4 Serving festive table for one person

We start with the main plate, that is, the substitution plate. Next comes the appetizer plate. Left, in the distance 5-7 cm from the main one, place a pie plate (for bread, buns, toast, croutons and other bakery products intended for each participant in the feast).

Now devices with right side: place a table knife (for meat, poultry, game) with the blade on a plate so that its edge covers the sharpened edge by a couple of millimeters. Next in 2mm is a tablespoon. The handles of cutlery and plates should be at a distance of 2 cm from the edge of the table.

Cutlery on the left side, starting from the edge of the plate: dinner fork. On top is a dessert knife, handle to the right. Both spoons and forks are placed with the convex side down.

There should be no more than three devices on each side. (In the dinner version, the tablespoon and table knife are counted as a single whole.) The substitution plate is removed before serving the second course, which is served on a warmed plate. But when serving dessert, we will need a substitution plate again. Depending on the changes in dishes, the plates change, but the substitution always remains in its place.

At a dinner party, cutlery is laid out so that they can be used, one by one, taken from the outside towards you, and glasses - from right to left (in accordance with the sequence of serving dishes).

5. Checking homework

Teacher: As was said above, “A necessary touch for table setting is a napkin.”

Students: They give historical information about napkins using multimedia equipment.

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

A little about napkins

And there are still significant differences in the manner of eating and drinking, behavior at the table and the use of napkins between representatives of different cultures.

About 300 years ago, along with tablecloths, table napkins came into use. But only in the 18th century did napkins take their rightful place in table settings - for the first time in France. True, they often played a purely decorative role - they were very large and artistically designed. Whereas today napkins are necessarily used for their intended purpose.

Impulse increased attention In 1707, when setting the table, Johann Böttger revealed the secret of porcelain production. And in 1710, the first porcelain manufactory was built in the city of Meissen. The great time has come for porcelain sets, consisting of many items with the same decor. At the same time, the exquisitely set table was complemented by beautiful silverware, both for serving and for decoration. decorative purposes. It was at this time that elegant compositions made of napkins for table decoration appeared. At the court of Emperor Franz Joseph I of Austria (1830-1916), they used, for example, napkins made of expensive patterned damask, decorated with woven imperial coats of arms.

These napkins were folded in accordance with court traditions. At large state receptions in Austria today you can still find napkins folded in accordance with the court etiquette of that time.

How grandma married grandpa

The generation of our grandparents had excellent linen napkins embroidered with patterns and monograms, sometimes quite large in size. These napkins were part of the dowry, and they were treated with amazing care, so that sometimes the napkins “outlived” their owners. Today, linen napkins are used less often, since it takes a lot of work to wash them, starch them properly, and even iron them. Those who had enough space in their closets did not fold napkins in four, but kept them straightened out so that unnecessary 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 concerned only with the problem of survival. Accordingly, interest in table setting, and even more so in decor from napkins, has noticeably decreased. And only during the time of the “economic miracle,” when the main consequences of the war were overcome, did interest in the design of both everyday and holiday tables awaken.

Slide 5-6 Accessories for napkins

Renaissance napkins

Let's remember the history of using napkins. At first, napkins most often served only as decoration. Today, compositions made from napkins in combination with vases, candlesticks or flower stands are again relevant. Decorating the table with napkins provides endless possibilities, especially in combination with other serving items. Those who prefer something unusual dare to fold napkins into voluminous shapes such as fans or columns, which make an impression even if they stand somewhere in the distance, for example on a sideboard.

In 1981, I published the first book on napkins for the German-speaking region, because the changes in table settings could not be ignored. Once again, more attention is paid not only to serving items, but also to table decor, which required non-standard solutions in the choice of color and shape. And, of course, you can’t do without skillfully laid out napkins.

The art of napkin folding is experiencing a revival today. A small “lip scarf” is regarded not only as a utilitarian item, but again becomes an important part of table decoration.

Slide 7-10

Practical work

Folding napkins in different ways. (Students fold napkins according to the diagrams on the projector screen)

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

Slide 11-12

Final part

students' self-presentation.
workplace cleaning

List of used literature:

O. A. Kozhina Technology. Service work. 6th grade, textbook for general education institutions. M.: Bustard, 2008

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

Slide 1

Setting the table for lunch Completed by: students of class 7A Andreeva Yulia, Koshkina Inna

Slide 2

Problem: Guests are coming to us and Mom asked me to help her set the table for dinner. Goal: 1.Develop a lunch menu. 2. Prepare lunch from dishes that you learned to cook in cooking lessons, or similar ones. 3. Set the table for lunch. 4.Fold the napkins beautifully. 5. Decorate the table with flowers.

Slide 3

Throughout their history, people have strived to turn the everyday process of dining into aesthetic pleasure and, accordingly, have tried to properly furnish it. A deliciously prepared dish and a beautifully decorated table stimulate 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 for a lot of improvisation. Therefore, the choice of table setting remains with the hostess of the house and involves many options: from solemn severity to democratic multi-colored table setting or the use of specific national attributes.

Slide 5

Setting the table is not just preparing it for breakfast, lunch, dinner or tea. This is a kind of art that depends more on the taste of the person setting the table, and not on his financial means. You should try to set the table every day, and not just on holidays. This makes it possible to maintain a certain order during meals, develops family traditions, and teaches neatness.

Slide 6

The main purpose of serving is to create ease of use of the devices. Table setting depends on the time of meal (breakfast, lunch), the place of meal (apartment, cafe) and 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. First, cover the table with a tablecloth, which must 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 this, the plates are placed. It is recommended not only to wash and wipe them well, but even to polish them until they shine with a towel or napkin. The snack plate should be placed strictly opposite 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 the feast, there may be several plates. In such cases, small dinner plates are placed under the appetizer 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 small dinner plate.

Slide 10

The forks are placed on the left and the knives 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 the menu includes dessert, a spoon for it is placed at the top, and the soup spoon is located next to the first knife.

Slide 11

The first to “go into action” are the devices lying on the farthest left and right of the plate. As the dishes change, we all “move” towards the plate. Serve glassware. When there are several items for drinks, the wine glass is moved to the left of the center of the plate, and next to it, to the right, the rest of the items are lined up on the same line. But it is not customary to place more than three items in one row.

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Slide 11

The first to “go into action” are the devices lying on the farthest left and right of the plate. As the dishes change, we all “move” towards the plate. Serve in glassware. When there are several items for drinks, the wine glass is moved to the left of the center of the plate, and next to it, to the right, the rest of the items are lined up on the same line. But it is not customary to place more than three items in one row.

Slide 12

A napkin is an indispensable attribute of table setting, which is laid out immediately after placing glassware on the table. There are many ways to roll napkins, both simple and requiring some skill. Folded napkins are placed on each guest's appetizer plate. In some cases, linen napkins can be replaced with paper ones.

Slide 13

The final chord of table setting is the arrangement of cutlery with spices, vases with flowers and other decorative elements. Utensils with salt and pepper are placed in the middle part of the table on special stands. If there is a need for it, the device with mustard is placed nearby. You can also place bottles of vinegar next to the spices, vegetable oil or hot sauces.

Slide 14

Self-esteem

I think the lunch turned out to be healthy and satisfying. My teacher (probably) liked the project. While working on the project, we conducted research: we learned from a technology textbook and books on cooking, the Internet, what dishes a dinner could consist of, how the table is decorated and set for dinner, and we found out the preferences of each guest. And everyone liked it, including us.

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