HOSTING AND HOSTING AND SERVING SERVING

OTHERSOTHERS

PLANNING A SOCIAL GATHERING AND IDENTIFYING THE RESPONSIBILITIES

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

COURSES

Appetizer

Soup

Salad

Main Course

Dessert

Beverages Depending on the type of dinner depends on when the

courses are served.

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.

PREPARING MEALS FLAVOR

COLOR

TEXTURE

SHAPE AND SIZE

TEMPERATURE

FLAVOR

Balance and variety of: Sweet Sour Salty Bitter

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.

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.

HardChewySoftCrisp

GrittyToughSmoothStickyDry

TEXTURETHE WAY THE FOOD FEELS IN YOUR MOUTH.

SHAPE AND SIZE

Avoid serving several foods made up of small pieces. EX: Broccoli and peas should not be served with rice.

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.

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.

SERVING FOOD TO OTHERS

Neatly “Plated.”

Garnished

Took proper safety and sanitation procedures during preparation and service to the table

HOST RESPONSIBILITIES

Extend the invitation

Clean, presentable host area

Invite guest to event

Introduces guests to each other.

Talk to all guests.

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.

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?

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

Setting the Table

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!!)

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 

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