hosting and serving others planning a social gathering and identifying the responsibilities
TRANSCRIPT
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HOSTING AND HOSTING AND SERVING SERVING
OTHERSOTHERS
PLANNING A SOCIAL GATHERING AND IDENTIFYING THE RESPONSIBILITIES
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VOCAB
Menu= a list of the foods to be served at the meal.
Course= a part of the meal made up of all the foods served at one time
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COURSES
Appetizer
Soup
Salad
Main Course
Dessert
Beverages Depending on the type of dinner depends on when the
courses are served.
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WHEN PLANNING A MEAL…
1. Choose the main course first.
2. Select a grain to accompany the main course.
3. Select 1 or 2 fruits or vegetables that complement the main course.
4. Select appetizer and/or dessert.
5. Plan beverages for courses.
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PREPARING MEALS FLAVOR
COLOR
TEXTURE
SHAPE AND SIZE
TEMPERATURE
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FLAVOR
Balance and variety of: Sweet Sour Salty Bitter
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COLOR
Garnishing is a great way to add color.
“Presentation” refers to the way food looks when it is brought to the table and presented to the diner.
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COLOR (CONT.)
2 rules:1. Avoid heaping foods on top of one another. -- Place them side
by side and spread apart slightly.2. Do no smear or splash food on the edge of the plate. – If you
drip use a paper towel to wipe the edge.
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HardChewySoftCrisp
GrittyToughSmoothStickyDry
TEXTURETHE WAY THE FOOD FEELS IN YOUR MOUTH.
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SHAPE AND SIZE
Avoid serving several foods made up of small pieces. EX: Broccoli and peas should not be served with rice.
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TEMPERATURE
When serving make sure hot foods are served hot and cool foods are served cold.
Luke warm foods do not stimulate the senses of taste or sight.
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PLATING FOOD
Attractive to the eye.
Use garnishes for color and it gives the guests a hint of what is in the food.
Be sure to place appropriate utensils when serving.
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SERVING FOOD TO OTHERS
Neatly “Plated.”
Garnished
Took proper safety and sanitation procedures during preparation and service to the table
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HOST RESPONSIBILITIES
Extend the invitation
Clean, presentable host area
Invite guest to event
Introduces guests to each other.
Talk to all guests.
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GUEST RESPONSIBILITIES
Answer the invitation with an RSVP
Arrive at the party at the designated time.
Follow house rules.
Greet host and host’s family.
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Before eatingPlace the napkin on your lap before your
start eating
Wait until everyone is served before you begin to eat
You may reach for serving dishes as long as
you don’t have to lean across your neighbor
What is the best way to get something you cannot reach?
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While Eating
Don’t talk with your mouth full
Break bread into smaller pieces before buttering it or eating it
Cut food into small pieces before eating
Sit up straight when you eat and don’t
lean on your elbows
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Setting the Table
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Table-Setting Basics
The cover is usually on the table before people sit down to eat.
The plate goes in the center of the cover, about 1 inch from
the edge of the table
Arrange flatware in the order in which it is used, starting at
the outside and working in toward the center
Forks go on the left of the plate, knives to the right (knife
blades face IN!!)
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Family Service
The cover is set with the necessary tableware
The food is placed in serving dishes and passed around the table with people helping themselves
The main advantage of family service is that people
can serve themselves the amount they want
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Plate Service
Plate service is generally used for family meals and in restaurants
Food is placed on the plates directly from the
containers in which it was cooked and the plates are then brought to the table
The only exception is salad
Plate service saves cleanup time more than
family service does