HOME ECONOMICS

UNIT 9

meal manners
It takes much time and effort to have an attractive table and a tasty meal. When a cook prepares a
meal, you should respect the time and effort by coming to the meal with a decent appearance, a
grateful attitude, and careful consideration for the others dining.  Slouching in your chair, displaying a
grumpy, negative spirit, and being thoughtless or selfish can ruin an otherwise wonderful meal.

No one enjoys eating with someone who wolfs his food down, slurps his soup, talks with his mouth full,
or who burps loudly.  Manners are common  courtesy shown to others so that everyone can enjoy
delicious food in a pleasant atmosphere.  If you practice using good manners at every meal, you  won’t
be embarrassed on special occasions by not knowing what to do.  Or you won’t be viewed as  acting rude
out of a daily habit that you should not be doing.

When we are at home, it has been said that we act the worst with those we love. That is a sad thing to
say. The opposite should be true.  We may wolf our food down because we are in a hurry: or we reach
across the table, because we are getting impatient.  We may unknowingly come from outside all dirty
and not wash up to make ourselves presentable.

Our family mealtime should be one of the most pleasant times of our day. We should engage in good
conversation, instead of monotone answers.  

Here are some things to remember when eating a meal with family

 Sit up and remember to bring the food to your mouth

 Wait for a lull in the conversation to ask politely to pass food
 Answer questions pleasantly
 Be alert to requests from other family members
 Use your napkin
 If you are missing something, like a fork, get up and get it yourself

Using appropriate humor is also good at the table. It creates a happy mood.  Avoid teasing and joke
telling at this time. It is a good time to discuss current events, things that are important at your
church, and maybe some interesting things that happened during the day.

Whoever is responsible for making the meal, be sure to THANK THEM.  Even if you did not enjoy
something, thank them for taking the time to make the food for you to eat.  Always help CLEAN UP
AFTERWARDS.  Don’t view your Mom, or whoever is making your meals,  as a slave who cooks and cleans
for you.  Ask BEFORE they have to tell you what you can do.

Rules for when you are a guest in someone else’s home, many will apply to home life as well:

 Leave your personal problems at home, don’t use this time to discuss negative things going on in your life.
 Stand behind your chair and wait to sit down until the hostess sits down.
 If you are a boy, you should help the girl sit in her chair
  Keep your hand in your lap when not using it, instead of on the table
 When food is passed, take a moderate helping, keeping in mind there are others eating.
 Lay your utensils on your plate when taking a drink
 Cut your food into small pieces.  Place your knife across the top of your plate in between cutting
 Use your napkin frequently, which should be in your lap
 Chew slowly and quietly with your mouth closed.  Swallow your food before you begin to talk.
 Wait to begin eating until the hostess begins passing the food.  Pass it to your left.  Pass all the food before you
begin eating.
 Bread or rolls should be torn apart, and butter should be placed on it as you eat it.
 When eating soup, spoon should be brought up away from you then into your mouth.
 When you are finished eating you should place your knife and fork across the middle of your plate.  Place your napkin
to the left of your plate.
 If an accidental spill occurs, instantly offer to help clean it up
 Engage in lively conversations with your hostess, try and get others to talk about things. Do not talk much about
yourself.  Avoid topics of controversy.  Make things pleasant.
 Do not leave the table before your hostess does.  Always ask to be excused before leaving the table.
 If all else fails, and you are not sure what to do during a meal, follow your hostess’s lead.
 You can follow up with a thank you card or a quick phone call of thanks.

Conversation table starters

Family meal time is an important time for everyone in the family. Families who eat dinner together
regularly are more likely to have stronger, happier family relationships. As families struggle to find
amounts of quantity and quality time together, family dinnertime provides the opportunity for both.

I would encourage you to print this list of questions off, and cut them into individual questions.  Roll
them up, place them in a mason jar, and set them on your table. Take a few out at meals, and ask
everyone what their answers are. I am sure you will get a good quality conversation going.

Download conversation meal starters

Here are some added “rules of etiquette” to remember when you are having a meal in a more formal setting:

 Seat yourself from the left side of the chair and rise from the same side to avoid bumping into others.
 Sit upright at the table.  Do not rest your arms on the table or crowd the individual next to you.  Keep your arms
close to your body to avoid hitting the person beside you.  Be especially careful when cutting food. Place your
feet on the floor not under you.
 Your elbows should not be on the table when utensils are being used.  In between courses or after a meal is
finished it is okay.
 No one should begin eating until all are served and the hostess begins eating.
 Before a plate is passed for a second serving, place the knife and fork close together across the center of the
plate .
 Take small bites and eat slowly and quietly. Do not attempt to talk with food in your mouth.
 If you need to put your fork down while eating, place it on the side of the plate to show that you are still eating. 
Placing it at the top with the knife shows you are finished and the waiter may clear it.
 When eating from  a spoon, eat from the tip of the spoon. Soups are eaten from the side
 Talk about cheerful, pleasant things at the table.
 Do not sniff food to determine if you like it.
 If you need to stir your beverage with sugar or cream, only do it once or twice.
  Do not play with your food or move it around on your plate.
 Pace your meal.  Never continue to eat long after others have stopped.
 When drinking water, hold the glass near the base of the drink.
 Do not crumble crackers or mix foods when served in a formal setting.
 If you are using catsup, pour on one section of the plate, not over the entire food portion.  Think—-to keep your
plate from looking messy.
 It is okay to use a spoon to stir your drink and then taste it, no slurping!
 Fingers, not forks, are used to eat such foods as crackers, olives, pickles, radishes, and potato chips.
 Pick up serving dishes in front of you and pass them to the right.  Take small portions so that all present will have
an equal portion.
 Salt and pepper shakers are to be passed together, even when only one is requested.
 If sugar is in small packages and requested, pass the container, not one or two packages.  Place paper envelopes
on the edge of the saucer or under the rim of your plate.
 Ask to have an article passed rather than reach in front of a person.
 Used silverware is left on the dish with which it was used.  Do not leave spoons in bowls or cups, place them on
the saucer when finished.
 Do not blow on hot food.  Let it cool by itself.
 Accept a second helping, only after everyone has been served once.
 Never use a toothpick while sitting at the table.  Ask to be excused and use the restroom.
 Place your napkin on your knees.  Use it to wipe your mouth and fingers as needed.
 If you need to leave the table, ask to be excused and place your napkin in the seat of your chair lightly folded up.
 When the meal is finished and everyone is done, place your napkin to the left of your plate.  Lightly folded.
 Don’t make an issue if you don’t like something or can’t eat it.  Do your best to have a few bites if possible.
 Avoid touching your hair at mealtime.
 Use the fork in preference to the knife or spoon whenever possible.  Hold the fork, tines up, lightly in the right or
left hand, between the thumb and the first finger.  Rest the fork on the reverse side of the third finger, except
when using in cutting, then hold it in the left hand, tines down.  Avoid an upright position of the fork when
cutting.
 Do not hold food on the fork or spoon while talking, nor wave your silverware in the air or point with it.
 Be sure to tell your host that you enjoyed your meal.
 Move out of the way when being served a beverage or a dish by a waiter. (just slightly move over:)
 Remove your jacket before being seated.  Do not place your purse on the table.
 Never make a phone call when in a formal setting.  Don’t even look at your phone unless necessary.
 It is proper etiquette for a man to stand when a women leaves the table—to use the restroom, and then stand when
she returns.

how to set a table

How to set a table

In your life, most of the meals you serve and eat will probably be in an informal setting. For special
occasions, you might get to eat at a fancy restaurant or a nice event for a formal meal. Here you will
learn of both of them.

This is a basic everyday table setting. One that you might already set each night for dinner in your own
home. This is the easiest of the two, involving the least amount of tableware as there are less courses
involved.
The longer tined forks are the dinner forks and the shorter ones are for salad.

Soup spoons are fatter and larger.

The sharp side of the knife is facing inward towards your plate.

Make sure everything is balanced and even when setting the table.

Most of us won’t see a formal table setting very much in our life.  It requires a lot of dishwashing!!!   A
good rule to remember when eating at a formal place setting is start from the outside and work your
way in. That way you will be able to know which utensils to use.

formal table setting

On your bread and butter plate is placed a butter knife on an angle pointing towards the upper left.

The tea cup and saucer is generally not placed on the table until dessert time.

If soup is served, the waiter will bring that out separately to stack on top of your plate position.

Napkin etiquette

  Depending upon where you dine, a napkin may be folded neatly on the center of your plate or off
to the left.
 When seated, immediately take the napkin and place it in your lap. There is no need to open the
napkin fully. Fold it in half, and place it on your lap.
  Carefully blot your mouth when eating, to remove crumbs and food. Do not wipe.

 If you need to leave the table to use the restroom, place the napkin loosely to the left side of
your plate.
 When you are finished eating, place your napkin loosely to the left of your plate.
 It is acceptable to place your fork and knife lengthwise at the top of your plate, signaling that
you are finished with your meal
 NEVER blow your nose, use it as a bib , or throw it on the plate when you are finished..
  If you bite into something difficult to chew (like a piece of meat or gristle), you don’t spit it into

your cloth napkin. When no one is looking, you discreetly take it out with your two fingers and put
it on the edge of your plate. You do this in case your napkin drops accidentally and the server
picks it up. You don’t want food to roll out of it.

 planning a nutritious meal

 Good nutrition doesn’t just happen.  You must plan for it.  The concerned homemaker does not
wait until meal time to start thinking about what food she will prepare for her family. She takes
the time beforehand and learns all that she can about nutrition. She applies that information to
her preparation of food for her family.  She delights in planning meals that are nutritious and
tasty. By beginning now, while you are young at practicing making well balanced meals, will enable
you to be proficient as you get older.
 How do you go about planning a balanced meal?  You need to choose foods that give your family
the proper number of servings of the various food groups each day.  At the same time don’t
overload fats and sugars.

 This gives you a generalized idea of what you should serve your family. The majority of the plate
is to be vegetables or fruit. The rest of the plate is split between your protein and whole grains.
Keep sauces, condiments, and extras to a minimum.

 The government sets recommendations as to how much we should be eating of each different
food group. That changes often as new nutrition information is discovered. We can get a
generalized guideline of how much portion sizes of each food we are to have as young woman.
This is for an adult woman not a child

  

1 cup raw leafy vegetables

(about the size of a small fist)

Vegetables 4 servings per day 1/2 cup cut-up raw or cooked

vegetables

1/2 cup vegetable juice

1 medium fruit (about the size
of a baseball)

1/4 cup dried fruit

Fruit 4 servings per day
1/2 cup fresh, frozen, or
canned fruit

1/2 cup fruit juice

1 slice bread

1 oz dry cereal (check nutrition

label for cup measurements of
Whole grains 6 servings per day different products)

1/2 cup cooked rice, pasta, or

cereal (about the size of a
baseball)
3 oz cooked meat (about the
size of a computer mouse)
Protein 3 servings per day
3 oz grilled fish (about the size
of a checkbook)
Dairy 2.5 servings per day 1 cup fat-free or low-fat milk

1 cup fat-free or low-fat

 yogurt

1 and 1/2 oz fat-free or low-

fat cheese (about the size of 6
stacked dice)

tips on planning meals

Tips for planning meals
1. Use seasonal foods in your meal plan.  Since foods are generally cheaper in season, it will help save money.
Strawberry shortcake with fresh strawberries may look good in winter, but if you are paying $5 a quart for them,
that is not a frugal choice.
2. Use variety in your meal planning.  Just because you cooked a big pot roast, doesn’t mean you should eat it for the
next 4 days.  Freeze some of the leftovers for another time.
3. Use your creativity to make meals appealing.
4.  Your food textures should vary.  You don’t want a whole meal full of just crunchy items.
5. You want a variety of tastes.  If your meal contains all hot and spicy Mexican items, it would be good to offset that
with something mild in your meal.
6. You want your meal to look good.    You don’t want to serve all of the same colored foods in one meal.  Use some
garnishes to make things presentable.

Tips for organizing a meal plan

1. Begin with a basic menu.  A good cook doesn’t usually make it up as they go along.  They might deviate a little with a
side dish, but their main food stays the same.  Having a menu saves time and money.
2. You need to think ahead.  While preparing your meal, you should be constantly thinking, “what is it that I can do next
to complete my meal?’  When your meat is browning and you are waiting, peel some vegetables to be used in the meal.
You also have to think about what foods you have to prep before cooking.  Does your meat need to be thawed?  Do I
need to mix up my bread dough early enough to have it be done for dinner time?
3. Think about how long it takes to cook something.  That way you can be prepared to start the meal on time.
4. You should plan some “make ahead foods.”  If you have all last minute items for your menu, you are going to be
running around trying to get them done.  Plan some food that you can make and do ahead of time, that is a key.
5. Read the entire recipe before beginning to make sure you have all the ingredients.
6. Ask other good cooks what it is they do, or how they made something.  Learn from the best.

making hardboiled eggs

How to make hardboiled eggs

Hardboiled eggs are an easy way to get quick protein for the day. You can make some of these up, and
leave in the refrigerator for a quick grab and go snack or make some into sandwiches. There are 2 ways
to make them, try both.

Making in the oven

 Preheat oven to 350 degrees.

1. Put 1 egg in each of 12 muffin cups.

2. Bake in preheated oven for 30 minutes.
3. Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.
4. Carefully pierce egg on side of pan and begin peeling off the shells.

Making on the stove

 Place eggs in saucepan large enough to hold them in a single layer.

 Add cold water to cover eggs by 1 inch.
 Heat over high heat just to boiling.
 Remove from heat and cover pan.
 Let eggs stand in hot water for 10 minutes.
 Drain immediately and place in bowl of ice water.
 Pierce shells and peel off.

Tips for hardboiled eggs

  Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into
the egg. Also, piercing creates hairline cracks in the shell through which bacteria can enter after cooking.
  Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
  Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in
advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes
from the shell.
  Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
 To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands
to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
 Storage time: In the shell, hard-boiled eggs can be refrigerated safely for  up to one week. Refrigerate in their
original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
 Sometimes your egg yolks will appear greenish.  This is a harmless but unsightly discoloration that can be unappealing.  This happens
when eggs have been cooked for too long or too high of a temperature because of a reaction between sulfur in the egg white and iron in
the yolk.

VIDEO 1

hands on skills making lunch

This meal of the day will vary depending upon who you are cooking for.  Most of us can get by with a
small salad, sandwich, or soup.  Others working more labor intense jobs will need a hearty meal.  Make
sure you plan accordingly when deciding which recipes to make.

  Choose a sandwich from the list below.

  Choose some fresh vegetables and fruit to cut up and enjoy.

  Choose a side to compliment your meal, hard-boiled eggs, crackers, cheese slices, dill pickles,

cottage cheese, yogurt, depending upon your sandwich choice.

   If you are making this as a special treat, why not make a light dessert?

Club sandwich
Egg salad

Chicken salad

Grilled ham and cheese

Grilled cheese

Wraps

Peanut butter sandwiches

BLT

Use this as an evaluation for yourself

Did you remember to follow all safety rules when preparing food in the kitchen?

Did you serve lunch on time?

Did you remember to completely clean up your work area leaving it better than when you started?

Did you set your table according to the informal table setting?

Did you follow all of the table manners that you have learned this unit?

After lunch be sure to wash all dishes and put them away.

Store leftovers in the refrigerator for another meal.