Franklin County: 4-H Table Setting Challenge

Iowa State University

Table Setting Contest Info

Why should you participate Did you know that in the you can be a designer Table Setting Challenge? each time you set the table? A designer choos- You can have fun learning es and arranges things how to: according to a plan.  Express originality and Actually, there is creativity in choosing a more than one way to theme set a table. The usual  Properly set a table way to set a table is to put all the dishes, flat-  Plan nutritious meals ware, and food on the table before anyone sits  Choose a costume that down. fits your theme When there is com- pany or for a special  Use your Skills for en- meal, part of the food tertaining and dishes may be left in The 4-H Table Setting Challenge is open to all 4-H members in the kitchen and served grades 4-12 and entries can be made by individuals or teams of later. Diners at a buffet two. or a picnic may fill their plates and glasses before they are seated.  DO NOT BRING Contest Details The way to set your ta- FOOD glassware, silverware, ble depends upon the  You must furnish centerpiece and menu. When? 9:30a.m. & way the meal is to be your own card table Entries may be made by 10:30a.m. served. Be creative and for the display unless individuals or in teams of Saturday have fun! Color, texture, it is a picnic where design and creativity are the table settings two. They will be judged Where? Youth important. may be placed on an in Junior (4-6) at 9:30 Exhibits appropriate blanket a.m., Intermediate (7-8) Building For the Table Setting or other covering on & Senior (9-12) grade Challenge one place set- the floor. divisions at 10:30 a.m., Registration June 19 ting is to be displayed. and in the two catego- Deadline This place setting will The Table Setting ries, casual and formal. include: Challenge is open to all Who to con- Franklin  A table covering 4-H members grades 4- Selected youth in each tact for more County  Dinnerware 12 in Franklin County. category, casual and information Extension  Stemware or glasses formal and in each age  Flatware Participants select a category will receive a  A centerpiece theme and display one purple ribbon.  And a menu of the place setting, including food to be served. table covering, dishes, Page 2 Franklin County: 4-H Table Setting Challenge

Table Setting Terms to Know

What is Flatware? Flatware is lets, glasses and cups and sau- person’s dishes and contains the din- your knives, forks, spoons and cers or mugs that you use to drink nerware and flatware for the meal other eating utensils. liquids in the meal. being served. What are Table Appointments? What is Dinnerware? Those are What is a Centerpiece? These include any item used to set a the plates and possibly bowls that This is what you choose to put in table: tablecloth, placemats, din- you will use for eating. the center of your table to tie your nerware, glassware, flatware, and theme together. centerpiece. What is Stemware or Glass- ware? Those are the cups, gob- What is a Cover? Remember, be creative and have A cover is the space needed for each fun! Contest Categories

4-H members may enter casu- Casual themed place settings “Overall place setting al or formal themed place set- could be planned for indoors, out- tings. doors, use any type of cover should be an expression of (tablecloth, blanket or paper) and Formal themed place settings the youth’s creativity; any type of table service. would include candles, more than homemade touches are three pieces of flatware, china, Overall place setting should be encouraged! “ tablecloth and/or mats are ac- an expression of the youth’s crea- ceptable and cloth napkins. For- tivity; homemade touches are en- mal themes would be for occa- couraged! It should be evident sions where you would dress up. which theme you have selected. Set-up and Contest Judging

You MUST Bring a card table theme. You should view yourself ration required for all menu items, for the display (except for the pic- as a host and the judge as your as well as food safety. nic category, in which an appropri- guest. You should extend a wel- ate blanket or other covering may come to your guest and present be placed on the floor). Please your ideas behind your theme, make sure your card table is stur- choice of menu, food preparation dy and can handle the weight of and food handling for your meal. your table setting. Following your presentation, be During judging, you PRESENT prepared to answer any questions your table setting to the judge by your guest may have. Senior age telling them about your ideas and members should be able to de- why you chose this particular scribe the ingredients and prepa- Volume 1, Issue 1 Page 3

How to Create Your Table Setting

Theme What is the occasion….a family dinner, a holiday, or lunch with friends? Select a theme which fits the occasion. Possibilities can run from a fishing party sack lunch to a formal Mother’s Day dinner. Table Appointments These include any item used to set a table: tablecloth, placemats, dinnerware, glassware, flatware, and centerpiece. Choose table appointments to fit the occasion and carry out the theme. Paper plates, plasticware and paper napkins may be used for a picnic but they would not be appropriate for a formal dinner. Flatware and dishware must be safe to eat from i.e., no glitter, glue, chipped plates or vary. handle pointing to the right. glassware, etc. is to be used on eating surfaces.  Place the knives and spoons on  Salad, bread and or dessert plate the right side, the forks on the left (s)—or bowl(s)—may be placed Table Covering about one inch from the plate and at the top of the fork(s). one inch from the edge of the ta- This is the background for the food When selecting your cover, include a ble. Turn the cutting edge of the and table appointments placed on it. It dish for each course. Placement may knife towards the plate. If there is protects the table and makes for less vary according to how and when food more than one piece in each cov- noise. Placemats and/or tablecloths is served. may be used. Sometimes the table is er, such as one dinner fork and a left bare. Choose a covering which is salad fork or one teaspoon and a Centerpiece soup spoon, place the one that appropriate for the occasion and the The centerpiece should be coordi- will be used first outside the other. other table appointments. You may nated with the table appointment and match or blend colors and textures in  Napkins folded into oblongs are be appropriate for the occasion The the dishes—or use something quite placed next to the forks with the centerpiece should be visible to all as different for contrast. fold to the left so it opens like a if the entire table was set and should Place Setting book. Decorative and creative not obstruct anyone’s view of each folds are encouraged. Placement other. You may select or make your Allow at least 20 inches for each of the napkin may vary. centerpiece. Centerpiece candles are person’s dishes. This is called a cover NOT to be lit. Points will be deducted and each cover is set exactly the  The first beverage glass is placed for lit candles. same. A cover contains the din- about one inch above the tip of nerware and flatware for the meal the knife. If serving more than one Menu being served. beverage, place additional glass When planning a menu, first de- (es) to the right of the first glass in cide on the main dish. Select appro-  Put the plate, china, pottery, pa- order served. per, glass, etc. in the center of the priate vegetables, appetizer, soup or cover about one inch from the  If coffee or tea is served, the cup salad, Add a bread, dessert and bev- edge of the table. If a table is not is placed on the saucer and set to erage, if desired.. Use My Pyramid to used at the event, placement may the right of the spoon. Have the plan nutritious meals. Breakfast, party Page 4 Franklin County: 4-H Table Setting Challenge

Creating Your Table Setting—(Continued) and picnic menus should contain theme. For more information on What to wear as a two or three food groups. Other My Pyramid, go to http:// meals should contain five food mypyramid.gov Participant? groups. Participants are encour- **Note: The use of alcoholic Participant’s should choose aged to develop interesting and beverages in any menu will dis- to wear clothing that will creative menus. For example, you qualify table setting. match the theme/occasion of might name a food to fit your their table setting. Writing the Menu

The menu should be displayed on 4) When a food is commonly prepared in more than one way, avoid confusion by de- a 4 in x 6 in Index Card or paper, ce- scribing the method of cooking, such as: Roast Turkey or French Fried Potatoes. ramic tile, chalkboard, etc. and be printed or typed by the participant. 5) List each food with the exception of butter, cream, sugar, or salad dressing, unless it You may decorate and prop the is something special, such as Honey Butter or Poppy Seed Dressing. menu. 1) (a) List the foods in the order in which 6) Breakfast, party or picnics should include two or three food groups and formal din- they are served. (Every menu will not ners should include all five food groups. include all the foods listed.) Appetizer 7) List beverages last. Main Dish Starchy Vegetable 8) Plan the spacing and arrangement of the items on the menu so that the written Other Vegetables menu is symmetrical (looks balanced). Salad Bread 9) Consider creativeness when choosing names of menu items (except for formal men- Dessert Beverage Examples for an Informal Meal: (b) Group foods that are served together. Space Adventure Birthday Countdown to Corn Dog Use single line spacing between food Hot Dogs items and a double line spacing be- Astro Chips Potato Chips Moon Pies tween courses. Watermelon Slices Taste of Mars Jello Jigglers Milky Way Fudge Brownies and Ice Cream Baked Beans 2) Use CAPITALS at the beginning of all Out of this World Homemade Root Beer words except: the, a, an, and, or, for, to, with, or on) Examples for a Formal Meal:

3) When an item on the menu has food or sauce that goes with it, place them both on the same line with the main Broiled Ham Cream of Broccoli Soup item to the left Grilled Pineapple Slices Curried Toast Fingers Braised Pork Chops Applesauce Cole Slaw Fresh Fruit Salad Plate Tomato Soup Sesame Seed Wafers Hot Gingerbread with Applesauce with Lime Sherbet Saltines Coffee Milk Crescent Rolls Glazed Chocolate Roll Coffee Milk Page 5 Franklin County: 4-H Table Setting Challenge

Franklin County 4-H Table Setting Challenge Judging Sheet

Name ______Contestant Number ______

4-H Grade as of Sept. 1, 2014 ______Division: (circle) Jr. Int. Sr.

Category: o Casual o Formal Ribbon: P B R W

Table Service (50%) Score Comments

Is the complete cover correctly set? Is the tablecloth or place mat appropriate? Clean and Pressed? 8 pts. See reverse for checklist Are dishes and silverware appropriate? 5 pts.

Is the centerpiece appropriate (color, height, occasion, visible from all sides)? 5pts.

Total effect—coordination of originality and creativity. 8 pts.

Menu (20%)

Menu: A minimum 4x6 printed or typed menu on the medium of choice.( May be propped up.) Correct spelling, use of capital let- ters, and foods in correct order as served. 5 pts.

Food choices: Do food preparation, type and variety of foods to be served compliment each other? Are foods suitable for the occasion and theme? Nutritional value? 5 pts.

Participant (30%)

Is 4-H’er well-groomed? Neatly and appropriately dressed? 5pts.

Interview: How 4-H’er presents him or herself (eye contact, clarity, volume) Does the 4-H’er demonstrate an understanding of table setting techniques and the menu, food preparation, and food safety? 5pts.

4-H’ers conduct and sportsmanship 5pts. 4-H Table Setting Checklist (from back of Judging Sheet)

4-H Table Setting Checklist/ Judging Sheet o 1. The flatware, plate, and napkin should be one inch from the edge of the table. o 2. The plate is always in the center of the place setting. o 3. The dinner fork is placed at the left of the plate. o 4. If a salad fork is used, it is placed to the left of the dinner fork. o 5. The napkin is placed to the left of the fork, with the fold on the left (unless a decorative/creative fold is used). The napkin may also go under a fork or on top of the plate. o 6. The knife is placed to the right of the plate with the sharp blade facing in towards the plate. o 7. The teaspoon is placed to the right of the knife. o 8. If a soup spoon is needed, it is placed to the right of the teaspoon. o 9. The soup bowl may be placed on the dinner plate. o 10. The drinking glass is placed at the tip of the knife. o 11. If salad, bread and/or dessert plate(s) — or bowl(s) — is used, place at the top of the fork(s). o 12. The cup or mug is placed to the top right of the spoons.

Note: Only the utensils needed are placed on the table. Meal Service Study Sheet

Basic Table Setting

Setting the table influences: • appearance of the food served • sets the tone/feeling of the meal • makes people feel important

There are three components of a place setting: • Dinnerware—plates, cups, bowls, saucers, platters and other serving pieces • Flatware—butter, dinner and steak knives; salad/dessert, dinner forks; soup, dessert and teaspoons • Glassware—water goblet, milk and wine glasses, and sherbet glass

Cover - arrangement of a place setting for one person; dinner plate is generally in the middle of the cover. Allow 20 -24 inches of space for each cover.

Set the table with what is needed for the meal. Flatware is arranged in the order it is used, starting at the outside and working toward the center.

There are 6 rules in proper dinnerware placement: 1. Allow 20-24” for each place setting with the plate in the middle. 2. The rule of thumb: the plate should be 1” from the table edge (use thumb). 3. Bread/butter plate—top left, above the salad plate. 4. Salad plate—lower left, above the napkin. 5. Soup bowl—on plate or separate. 6. Cup/saucer—separate or glassware.

There are differences in flatware: 1. Soup spoon—larger than teaspoon 2. Salad/dessert fork—smaller than dinner fork 3. Butter knife—shape and size smaller than dinner knife

There are 4 rules in proper flatware placement: 1. Also a rule of thumb—place items 1 to 1 1/2 ” from the table edge so that handles are lined up and the utensils are even with the plate. 2. Forks—to the left of the plate; dessert fork is sometimes placed above the center of the plate Knives, spoons—to the right of the plate; dessert spoon is sometimes placed above the center of the plate 3. Arrange flatware in order of use, from outside toward plate—(salad fork at the left of the dinner fork if the salad is the first course, otherwise, to the right of the dinner fork if the salad is served with dinner) 4. Forks—tines up; Knives—sharp cutting edge toward plate; Spoons—bowls up; Butter knife—on bread/butter plate

There are rules of glassware placement: 1. Water goblet at the tip of the knife blade. 2. Other beverage glasses at right of goblet and slightly forward in a diagonal. NOTE: cup and saucer—lower right. 3. If glassware contents are cold, serve with saucer to catch moisture condensation.

Placement of the napkin: 1. Left of the forks 2. Center of the dinner plate or cover 3. In the water goblet The napkin is placed so that when it is removed, it will not disturb any of the flatware!

Etiquette

Table etiquette - courtesy shown by good manners at meals. Table manners reflect part of your personality to others; makes eating a pleasant experience for everyone, most rules of etiquette involve common sense and consideration of other people.

Common Rules of Etiquette: • Sit down from the left side of your chair • Assist with passing of foods when appropriate; pass to the right • Use flatware from the outside in • Napkin • place on lap before starting to eat; cover your mouth and nose if you must cough or sneeze • leave on your chair if leaving the table and returning during a meal • leave to the left of the plate when finished with the meal • When eating with a small group wait until everyone is served before eating • Follow actions of host/hostess as a guide when dining in someone’s home • Avoid talking with food in your mouth; chew with your mouth closed • Cut food into pieces as you eat; cut into small bite-size pieces; but meat one bite at a time • Sit up straight; avoid leaning on elbows while eating • Place spoon on soup plate rather than the bowl/cup when finished eating • Place the knife and fork on the plate with the handles parallel to the edge of the table when finished eating • Break one piece of bread/roll and butter one piece at a time • Place butter on your own plate before buttering your bread/roll

Summary:

If you apply basic principles of setting the table, table service and manners you can create a pleasant atmos- phere so that your relationships and appearance of food are enhanced. Good manners show respect for others.

Besides eating, these things should also be taking place at the table: • Communication via conversation • Relationship development • Values development (I care enough to spend time with you) • Exchange of ideas