Table Setting Guidelines
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The Art of Formal Table Setting Made Simple
The Art of Formal Table Setting Made Simple Student Textbook McDaniel Publishing 1st Edition Introduction to Table Setting .............................4 Identification ......................................................13 Setting the Table ................................................22 References .........................................................29 An Introduction The Art of Formal Table Setting Made Simple text is created for use with the student booklet The Art of Formal Table Setting Made Simple. The intention of this text is to help you understand the various aspects of formal table setting. Activities designed to discuss the necessity of a formal table setting as well as identify key components, such as china, flatware, and glassware are included in this booklet. Additionally, you will find activities that explore and reinforce table etiquette. This booklet will reinforce your learning so that you may apply it in unlimited formal table setting arrangements. The activities in this text are divided into chapters that correspond with the chapters in the book. When possible you should try to complete the activities in this booklet without referring to the text. If you are unsuccessful at completing any activity in this booklet, you should reference the text. At that time, you can also check your previous answers with the information in the text. You will discover that this booklet contains a variety of activities. Some of the activities in this booklet will include activities, such as true/false, multiple choice, matching, labeling, and crossword puzzles that have answers with only one correct choice. Other activities that require an opinion or ask for ideas cannot be judged on just one correct answer. These activities are designed to encourage your creativity and thought and help you apply what you have learned in the text. -
Red Tablecloth Handout
THE RED TABLECLOTH M A K E T H E H E A R T H E A L T H Y C H O I C E T H E E A S Y C H O I C E PROMOTE HEART HEALTH: BRING A RED TABLECLOTH TO YOUR NEXT EVENT LEEding Toward Wellness is a community health coalition devoted to educating, empowering, and connecting Lee County residents to healthy resources. The red table cloth is a quick and simple way to promote heart healthy options at your next event! Simply use a red tablecloth to designate a spot for heart healthy foods. SAMPLE SCRIPT TO SHARE AT THE START OF THE EVENT: We want the heart healthy choice to be the easy choice. When choosing foods at today's event, look for the red table cloth. The red symbolizes that foods on this table promote heart health. If you are interested in having a red table cloth at other events, please grab the handout located [insert location]. This initiative is promoted by LEEding Toward Wellness, a community health coalition devoted to educating, empowering, and connecting Lee County residents to healthy resources. *This can be included in opening remarks, signage on the table, on the agenda, or in a program. SUGGESTED ITEMS Beverages Breakfast Water Fresh fruit Coffee Fat-free yogurt Unsweetened tea Whole grain bread Sparkling water Peanut butter Fruit infused water Whole grain English-muffins Skim milk Fruit, yogurt, & granola parfait Oatmeal Snacks Lunch and Dinner Fresh fruit Salad with dressing to the side Vegetable tray Whole grain sandwiches Whole grain crackers Lean meats such as chicken or turkey Nuts Roasted vegetables Fruit, yogurt, & granola Steamed vegetables parfait Vegetable tray Hummus Whole grain rolls Hummus SHARE ON SOCIAL MEDIA #REDTABLECLOTHLEE Want more information or resources for heart healthy recipes? Contact Alyssa Anderson Family and Consumer Sciences Agent NC Cooperative Extension, Lee County Center (919) 775-5624 [email protected] lee.ces.ncsu.edu. -
Tableware, Kitchenware and Household Articles of Wood, Metals, Glass and Plastics
Tableware, kitchenware and household articles of wood, metals, glass and plastics A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Mailing address: P.O. Box 30009 3001 DA Rotterdam The Netherlands Phone: +31 10 201 34 34 Fax: +31 10 411 40 81 E-mail: [email protected] Internet: http://www.cbi.nl Office and showroom: WTC-Beursbuilding, 5th floor Centre for the Promotion of Imports from developing countries 37 Beursplein Rotterdam The Netherlands TABLEWARE, KITCHENWARE AND HOUSEHOLD ARTICLES OF WOOD, METALS, GLASS AND PLASTIC A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Compiled for CBI by: ProFound Advisers in Development in collaboration with Mr. R.W. van den Bosch September 1999 DISCLAIMER The information provided in this market survey is believed to be accurate at the time of writing. It is, however, passed on to the reader without any responsibility on the part of CBI or the authors and it does not release the reader from the obligation to comply with all applicable legislation. Neither CBI nor the authors of this publication make any warranty, expressed or implied, concerning the accuracy of the information presented, and will not be liable for injury or claims pertaining to the use of this publication or the information contained therein. No obligation is assumed for updating or amending this publication for any reason, be it new or contrary information or changes in legislation, regulations or jurisdiction. Update of CBI market survey ‘Tableware, kitchenware, and household articles -
DFAC Rental Agreement Nov 2017.Pdf
Capacity Founders Hall use Sq. Ft. Rental Fee Standing Max Receptions * F-S: $2000 Food & drinks open space only. 3,000 300 100 M-Th: $1500 Galleries for viewing. Luncheons ** Private Luncheon Bookings over 20 guests $150 2 Event Equipment and Audio Visual Needs Prices include set-up and break-down Item Description Per Item Rectangle Table 6 ft. $6.00 Bar – Two 6ft Tables with extended legs $12.00 Hi-Top Bar Tables covered in 42” high X 30” diameter $10.00 Black Cover 12 Available Round Table Seats 6 - 22 46” diameter $6.00 Available Chairs -124 available White, folded, padded seat $3.00 Sound System $50.00 Podium $10.00 Projector $50.00 Screen $50.00 Staging Room Required for West Wing $50.00 Caterer Table Cloths and Table Outside Vendor n/a (See Page 6) Skirts Chair Covers Outside Vendor n/a (See Page 6) ADDITIONAL REQUIRED SERVICES A House Manager is included in the rental fee for fi ve hours. We allow one hour set-up prior to the event, three hours for the event and one hour break-down. Events that run over the fi ve hour period will be charged an hourly fee. The renter is encouraged to secure the appropriate time period at the time of rental. For example, if the invitation says 6 – 9 pm but you book the DJ to 11, then the rental agreement would be 5 – 12 pm, 7 hours. FOOD Chef Brian at the Palm Café can provide for all your catering needs at the Dunedin Fine Art Center. -
PERFECT RECIPES for HAVING PEOPLE OVER Sharing a Meal the Greater End of Table Fellowship Was Brought Home to Me Forcefully a Few Years Back
Perfect Recipes PERFECT RECIPES F 0 R HAVING PEOPLE OVER PAM ANDERSON PHOTOGRAPHS BY RITA MAAS HOUGHTON MIFFLIN COMPANY Boston New York CONTENTS Acknowledgments ix Introduction x T H E B I G STUFF A L L T H E Main Courses REST 2 Kitchen Gatherings Appetizers and 54 Outdoor Affairs First Courses 114 70 In the Dining Room First-Course Soups 154 95 Breakfasts for Company Salads 165 Side Dishes 194 Breads 223 Really Simple Desserts 233 Drinks 281 Index 294 INTRODUCTION hen I first started cooking, back in the late 1970s, entertaining was a production. I starched and ironed the tablecloth and napkins, polished each glass, and set the table at least a day before the big event. I slavishly followed menus, trekking from store to store to find the exact ingredients. No recipe was too long, no meal too elaborate. In fact, I thrived on multistep dishes that required days of attention and care: puff pastry, layered pates and vegetable terrines, miniature sweet and savory tarts. I still love to have friends over, but something happened along the way. First one daughter was born, then a second. Part-time work evolved into a full-time job. Casual hobbies became passionate avocations. With all these activities fighting for my time, I had to change the way I cooked. My menus are simple and flexible now, and my parties mostly spur-of-the- moment. I love potlucks and shared suppers, and kids are always welcome. The food's fun, the atmosphere's casual, and family and friends always gravitate to the kitchen. -
The Pot Rack Registry Planner
Registry Planner To register, call for an appointment with a Wedding Registry Specialist (913) 364-5038 Appointment Date: Appointment Time: Appointment With: © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 1 Registry Planner Thank you for choosing our store! We have created this planning tool to assist you in creating the best possible Wedding and Gift Registry. Please take your time to review each section, make notes, write questions, and take stock of what you have, where you are in your cooking and entertaining and where you want to be in the future. Planning and reviewing now, before you come to the store, will help you create a well balanced, thoughtful registry; giving your friends and family good choices and yourself every opportunity to receive what you truly want and need. Please bring your planner to your registration appointment. If you have questions while using this planner please call us. (913) 364-5038 © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 2 Registry Planner Table of Contents Category Page Cookbooks 4 Tabletop 5 Barware 6 Cookware 7 Cutlery 8 Bakeware 9 Baking Accessories 10 BBQ 11 Gadgets & Utensils 12-13 Kitchen Electrics 14-15 Kitchen Linens 15 Organize, Clean & Store 16 Miscellaneous 16-17 © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 3 COOKBOOKS ITEM DESCRIPTION SKU QTY PRICE Basic: Specialty: Reference: Cookbook Holder Recipe Box Recipe File Keeper © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 4 TABLETOP ITEM DESCRIPTION SKU QTY PRICE Dinnerware Butter Bell Butter Dish Butter Warmer Cake Plate Dip Chiller Drinking Glasses Egg Plate Flatware Fondue Gravy Boat Menu Board Olive Oil Bottle Pitcher Place Tiles Salad Bowl Set Salad Servers Salt and Pepper Serving Bowl Serving Platter Sugar/Creamer Tea Pot BIA, Emile Henry, Now Designs, Revol, tag, Zwilling © 1998-2012 Your Registry ®, Inc. -
History FHEQ Level
Richmond, the American International University in London January 2016 COURSE SPECIFICATION DOCUMENT Academic School/Department: Communications, Arts and Social Sciences Programme: History FHEQ Level: 5 Course Title: History of Food and Table Manners Course Code: HST 5815 Course Leader: Rosanna Graziani (Rome) Student Engagement Hours: 120 Lectures: 45 Seminar / Tutorials: Independent / Guided Learning: 75 Semester: Fall/Spring/Summer Credits: 12 UK CATS credits 6 ECTS credits 3 US credits Course Description: ITALIAN STUDY CENTRES ONLY. This course explores food and food habits in human history from early civilization to the Modern period, via the Classical world and the Middle Ages. Themes such as the social function of banquets, dietary rules, food models, cultural identity and table manners are considered. Students examine evidence based on written sources and on archaeological and artistic remains in order to compare the dining habits of different social groups across different historical periods (e.g. Romans vs. Barbarians; nobles vs. peasants; lay vs. religious; urban vs. rural). The social, political, economic and cultural history of food and table manners are studied within the spaces in which the people lived and ate - including the interiors of households, palaces and monasteries. Prerequisites: HST 3200 World Cultural History or GEP 4180 Research and Writing II Richmond, the American International University in London January 2016 Aims and Objectives: The course aims to provide students with knowledge of the history of food of the European territories, focusing in particular on the Italian peninsula and Rome, attempting to demonstrate the similarity of food cultures in different epochs and territories, and to explain how dining habits and cooking techniques changed. -
SETTING the TABLE Glossary of Table Setting Utensils
SETTING THE TABLE Glossary of Table Setting Utensils: Spoon Dinner Fork Salad Fork Knife Dessert Napkin 4-H Special Foods Handbook 14 Milk Glass Juice/Water Glass Dinner Plate Cup and Saucer Salad Plate Dessert Cup Dessert Plate Bread and Butter Plate Bowl with Knife 4-H Special Foods Handbook 15 Basic Table Setting: (may be used at any meal) Your menu and recipe influence the number and type of dinnerware, flatware, and glasses/cups that you choose for your place setting. Unfolded Napkin Folded Napkin Fold Open edges Fold Grilled Reuben Sandwich Dill Pickles German Potato Salad Milk Open edges Fold Turkey Tetrazzini Crisp Relishes French Bread Chocolate Pudding Milk Open edges 4-H Special Foods Handbook 16 Dinner/Lunch: Your menu and recipe influence the number and type of dinnerware, flatware, and glasses/cups that you choose for your place setting. In casual family settings, bread plates are often not needed. Sweet & Sour Pork Chow Mien Noodles Asparagus-Lettuce Salad Fan-Tan Rolls Milk Iced Tea Raspberry Pie (the dessert is served following the meal) Tossed Green Salad Lasagna Skillet Zucchini Garlic Bread Fresh Fruit Compote Cookies Milk (Salad served before meal) Beef Roll-Ups Buttered Noodles Green Peas w/ Mushrooms Perfection Salad Crusty Rolls Coffee Milk Blueberry Cheesecake (the dessert is served following the meal) 4-H Special Foods Handbook 17 Breakfast: Your menu and recipe influence the number and type of dinnerware, flatware, and glasses/cups that you choose for your place setting. Tomato Juice Toasted English Muffins Sausage Links Milk Coffee Oatmeal Granola with Fresh Strawberries *Toast Orange Marmalade Milk *May use a separate bread plate or the plate under the bowl. -
Disposable Catering Tableware Buying Guide
DISPOSABLE CATERING TABLEWARE BUYING GUIDE In a changing world and with the growing concern for the environment, it is essential to be able to offer your customers ecological choices in terms of disposable, recyclable and biodegradable tableware. Today, many customers are more likely to buy your food and dishes if you offer the option of recyclable and compostable tableware, cutlery and kitchen accessories. Whether you are a caterer, a bistro or restaurant owner, hotel manager, or take-out restaurant, Solia offers a wide range of disposable catering tableware, which is elegant, stylish, practical and recyclable and/or compostable. Look through this guide to learn more about all the possibilities available to you, in terms of compostable and recyclable materials, glassware, tableware, cutlery and food packaging. What are the disposable and reusable materials available for catering tableware? With the evolution of the recycling technology, the plastic has become easier to recycle, even for the food-related business. But this is not the only available material out there. Here is an overview of each material that we use to create our amazing disposable catering tableware collection. Eco-Friendly Plastic As we have mentioned before, plastic is now much easier to dispose of and to recycle. Plastic can withstand high and long temperature and stands out by its versatility. Solia creates high-end plastic catering tableware, cutlery, glassware, and catering accessories with sustainable plastic that is 100 % recyclable and reusable. You will find plastic trays, plastic plates, plastic mini-dishes, plastic cutlery and more! Our recommendations: PLASTIC BALL CHAIR WHITE 1.7 OZ (CASE OF 200) Plastic Cocktail Cup 20 oz (Case of 48) Cooking Pot 22 oz with Lid Transparent (Case of 100) Sugarcane Pulp First, using disposable sugarcane pulp tableware reduces pollution and energy consumption. -
Chinese Cuisine the Most Common Way to Greet People Is to Say
Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗? Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet. -
Welcome to Restaurant Denc
Welcome to Restaurant DenC, Euro-Toques: DenC is a proud member of Euro-Toques Netherlands. Euro-Toques is founded in 1986 by the French 3* chef Paul Bocuse. Every member works according to “The Code of Honour”, this means striving for excellent culinary standards and always working with natural quality products from high standard without artificial addictive. Restaurant DenC is a partner from “Fish and Season”, this foundation stimulates sustainable fish consumption and fishery in the right season. Or: consume fish decency, only in the right season! 3 course Theatre menu (including coffee) 36,50 For guests who are about to visit the theatre, we have the possibility to serve a 3 course surprise menu, we serve this menu between 17:00 and 18:30. Our dishes could contain allergens, would you please be so kind to let us know if you have any allergies? Please let us know if you are short in time before you order? we are pleased to help you with your choice! Choice menu’s 3 course menu starter-main course and dessert 37,50 3 course menu starter- entremets- main course 40,50 4 course menu starter- entremets- main course and dessert 45,50 5 course menu 2 starters- entremets, main course and dessert 54,50 Starters Tuna / radise / Taggiasca olive Summer beetroot / horseradish / goat cheese Wild rabbit / smoked eel / string bean / goats yogurt Entremets Monkfish / clams / fennel Pumpkin / jasmine rice / shitake Wild Boar / fennel / black garlic Main Courses Skate wing / roasted leek / salted lemon Porcini / omelette -
Plated Dinners — Appetizers
Plated Dinners — Appetizers Plated dinners include a three course menu consisting of an appetizer, an entrée with two accoutrements (side dishes) and dessert. You may offer your guests a choice of three entrées. Prices are $28.00 per person. A children’s meal is available at $8.00 per person. (Please add 7% sales tax and 19% gratuity to plated dinners.) Please select an appetizer to begin composing your plated meal. First Course: Appetizers – Select One Asparagus Soup with Goat Cheese Crouton Roasted Corn Chowder with Lobster Meat Fresh Cut Fruit in Parfait Glass with Mint Garnish Acorn Squash Bisque Fresh Cut Fruit with Sorbet Scoop Home Style Minestrone Soup Garden Salad Pacific Northwest Salmon Chowder Classic Caesar Salad Gazpacho Maryland Crab Cake on Bed of Greens with Lemon Mayonnaise Chilled Strawberry Soup Served with Sugar Wafer Pear Walnut Gorgonzola Salad Chilled Mixed Berry Soup Served with Sugar Wafer Roasted Pear “Craisin” and Stilton Salad Strawberry and Goat Cheese Salad with Candied Pecans on Greens Caprese Salad with Layered Tomatoes Mozzarella and Basil Three Cheese Ravioli with Kalamata and Grape Tomato Marinara Mesclun Salad with Dijon Mustard Vinaigrette Sauce topped with Basil Pesto Drizzle Chilled Asparagus with Roasted Peppers and Walnut Vinaigrette Citrus Salad with Mandarin Oranges, Ruby Red Grape Fruit, Marinated Green Bean Salad with Red Wine Vinaigrette Red Onions, Almonds and Sesame Seeds on Greens Shrimp Cocktail with Horseradish Cream Sauce on Feta, Roasted Red Peppers, Artichoke Hearts and Greek Olives Marinated Shredded Cabbage on Chopped Romaine Seafood Newburg in Phyllo Cup Golden Beet Salad with Goat Cheese, Cashews, and Chopped Figs Grilled Portobella with Layered Thyme, Provolone, on Red Leaf Lettuce Sun Dried Tomatoes and Swiss Chard Sausage and Chicken Gumbo Heirloom Tomato and Roasted Pepper Bisque Creamy Potato Leek Stew Summer Watermelon Salad To add an additional course from this list, please add $5.00 per person.