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Foods Unit 8 Study Guide

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Gipson, Amanda - WREN HIGH SCHOO Teacher
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41 views

Foods Unit 8 Study Guide

Uploaded by

Gipson, Amanda - WREN HIGH SCHOO Teacher
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Foods Unit 8 (Chapter 16, 18, & 19) Meal Appeal Make sure all foods are not the same color, size, or shape (makes it boring) {Types of Meal Services © Modified English -- the host or hostess serves the guests at the dinner table © Buffet -- walk down line to fill individual plates o Order of line: = Plates = Main dish m Vegetables = Salad = Rolls and butter = Napkins and silverware * Family -- food is placed in serving dishes and passed around the table to the right ‘*. Plate -- food is placed on plates directly from the pans in which it is cooked | in the kitchen and then filled plates are placed on table (think restaurants -- no serving pieces necessary) |Things to consider when preparing a meal Equipment E © you should have everything you need to make the meal before starting * Food choices and availability © Not easy to find watermelon in December ‘© Time and energy © trying to make 2 or more complicated dishes for the same meal © Start with the food that takes the longest time to prepare * Money o buying something when a larger quantity could be purchased for the same or even less (convenience stores, frozen dinners, etc) Place Settings © Set from the outside in (the fork you use first is the furthest away) Vocabulary « Place setting -- the arrangement of the tableware used by one person to eat ameal Hollowware -- silver serving pieces General Etiquette Rules j Wait until everyone at your table has been served before you begin eating © Don't have your elbows on the dinner table when there is food « Ifyou are unaware of what to do at a table (like which fork to use), watch the hostess to see what she does Do not tuck your napkin in to your belt * Break bread into small, manageable pieces If you are having trouble putting small foods on your fork, use a knife or piece of bread to help “push” them on the fork . ‘© When finished eating, put your napkin to the left of the plate and your knife and fork on the plate pointing towards the center Pass the salt and pepper together woods asinoa HassE2 gnog eel ay enn Bee di Brtitial . roy Masog ai, uopscRd | ueedsray - juem Ayeiues | t a JaUUIg PES dgones pue dng upden i + aqeid pees | W i— ayeld sayuag basheial - peaig ys} BED (awe) =< By SSEIBSUIAA usods yessag 2 ayeyd sse[Dauy, sspyi PIED aed FBTR Bunlas ajqe, iadoid

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