Culinary Essentials pg.
104
1. Table setting depends upon what 2 things?
2. Summarize the general guidelines for setting
tables.
3. Define: Flatware, serviette
Setti
ng
the
Tableware
• Tableware refers to any item used for
serving and eating food
• A place setting is the tableware needed by
one person to eat a meal
• Dinnerware is what most people mean by
“dishes”
• Dinnerware includes the largest pieces in a
place setting – dinner plate, salad plate, cup,
saucer, and the numerous serving vessels.
• Flatware - knives, forks and spoons, gravy
ladles and cake servers and other large serving
pieces.
• Glassware – stemware or tumblers
• Stemware has a thin stem between the bowl
and the base
• Tumblers are flat bottomed with no stem
• Crystal indicates the amount of lead
• The arrangement of these place settings is
called a cover.
• The placement of pieces in a cover is based
on tradition and function.
• Allow at least 20 inches in width for each
cover.
Table Setting Basics
• Center the plate on the cover about 1 inch
from the edge of the table.
• In a restaurant where diners will not fill
their own plate, leave a space for the plate
on the cover.
• Flatware is arranged in the order in which it
is used starting at the outside and working
toward the plate.
Table Setting Basics
Place knives to the right
of the plate with the
blades facing the plate
Place spoons to the right of the knives.
Place forks to the left of the plate. If dessert forks are needed,
bring them to the table when you bring the dessert
If you have both a soupspoon and a teaspoon, the soupspoon
will probably be used first so it goes to the right of the
teaspoon.
In a more formal setting, the dessert flatware
may be place above the plate. The spoon
will “point” to the left, the fork to the right.
The beverage glass sits just above the tip of the dinner
knife. If a water glass is used, it takes that position
and the beverage glass is set to its right.
A cup and saucer for coffee or tea would go to the right of the
spoons but are often brought to the table after the meal.
If a bread-and-butter plate is used, place it above the forks.
Place the salad plate or bowl either to the left of the forks or
above them, depending on the available space.
Place a folded napkin to the left of the forks. It can also be
arranged on the dinner plate or tucked into a glass.
Basic Place Setting
Basic Setting
Informal Place Setting
Formal Setting
Formal Place Setting
Seafood Fork
The purpose of a seafood fork is to spear seafood served in a compote
or a shell, such as shrimp cocktail.
Dessert Course Setting
Name
the
over piece .
1. Napkin
1.Napkin
2.Salad fork
1.Napkin
2.Salad fork
3.Dinner fork
1.Napkin
2.Salad fork
4.Dessert fork
3.Dinner fork
5. Bread- and- butter plate
1.Napkin
2.Salad fork 4.Dessert fork
3.Dinner fork
5. Bread- and- butter plate
6. Dinner Plate
1.Napkin
2.Salad fork
4.Dessert fork
3.Dinner fork
5. Bread- and- butter plate
6. Dinner Plate
1.Napkin
7. Dinner knife
2.Salad fork 4.Dessert fork
3.Dinner fork
5. Bread- and- butter plate
6. Dinner Plate
1.Napkin
7. Dinner knife
2.Salad fork 4.Dessert fork 8. Teaspoon
3.Dinner fork
5. Bread- and- butter plate
6. Dinner Plate
1.Napkin
7. Dinner knife
2.Salad fork 4.Dessert fork 8. Teaspoon
9. Teaspoon
3.Dinner fork
5. Bread- and- butter plate
6. Dinner Plate
1.Napkin
7. Dinner knife
2.Salad fork 4.Dessert fork 8. Teaspoon 10. Soup spoon
9. Teaspoon
3.Dinner fork
5. Bread- and- butter plate
6. Dinner Plate
1.Napkin
7. Dinner knife
2.Salad fork 4.Dessert fork 8. Teaspoon 10. Soup spoon
9. Teaspoon
3.Dinner fork 11. Cocktail fork
5. Bread- and- butter plate
12. Water glass
6. Dinner Plate
1.Napkin
7. Dinner knife
2.Salad fork 4.Dessert fork 8. Teaspoon 10. Soup spoon
9. Teaspoon
3.Dinner fork 11. Cocktail fork
5. Bread- and- butter plate
12. Water glass
13. Red
wine glass
6. Dinner Plate
1.Napkin
7. Dinner knife
2.Salad fork 4.Dessert fork 8. Teaspoon 10. Soup spoon
9. Teaspoon
3.Dinner fork 11. Cocktail fork
5. Bread- and- butter plate
12. Water glass 14. White wine glass
13. Red
wine glass
6. Dinner Plate
1.Napkin
7. Dinner knife
2.Salad fork 4.Dessert fork 8. Teaspoon 10. Soup spoon
9. Teaspoon
3.Dinner fork 11. Cocktail fork
5. Bread- and- butter plate
12. Water glass 14. White wine glass
13. Red
wine glass
6. Dinner Plate
15. Coffee cup
1.Napkin and saucer
7. Dinner knife
2.Salad fork 4.Dessert fork 8. Teaspoon 10. Soup spoon
9. Teaspoon
3.Dinner fork 11. Cocktail fork
What cover pieces will you need for the following menus?
Basic Menu
Fish and Chips
Mixed vegetables
Water
Basic Menu
Hamburger
French Fries
Water
Basic Menu
Fettuccini Alfredo
Broccoli, cauliflower
and carrots
Water,
Coffee or tea
Basic Place Setting
Informal Menu
White rolls
Cream of broccoli soup
Caesar salad
Roast beef with gravy
Garlic mashed potatoes
Glazed Carrots
Water
Informal Menu
White rolls
Cream of broccoli soup
Caesar salad
Roast beef with gravy
Garlic mashed potatoes
Glazed Carrots
Water
Formal Menu
Multi-grain rolls
Caesar Salad
Broccoli cheese soup
Shrimp cocktail
Vegetable lasagna
Broccoli, cauliflower and carrots
Water, or tea
Red Wine
White Wine
Strawberry Cheesecake
Coffee
Formal Menu
Multi-grain rolls
Caesar Salad
Broccoli cheese soup
Shrimp cocktail
Vegetable lasagna
Broccoli, cauliflower and carrots
Water, or tea
Red Wine
White Wine
Strawberry Cheesecake
Coffee
Formal Menu
Red Wine
Crusty rolls
Fennel soup
Stuffed pork loin with plum sauce
Rice pilaf
Turnip soufflé
Three tomato salad with fresh
mozzarella, basil and olives
Water
Coffee or tea
Chocolate swirl cheesecake
Formal Menu
Red Wine
Rolls
Fennel soup
Stuffed pork loin with plum sauce
Rice pilaf
Turnip soufflé
Three tomato salad with fresh
mozzarella, basil and olives
Water
Coffee or tea
Chocolate swirl cheesecake
Basic Setting
Standart Setting
Lunch Setting
Elaborate Set up
