Presentation for the lesson (6th grade) on the topic: Setting the table for breakfast

Tired of monotony? Perhaps you spend this time in front of the TV? Why, if you can turn an ordinary morning into a small pleasant holiday. To do this, it is enough to understand the rules of table setting.

Today I will tell you about the history of serving, the correct technology, we will analyze the diagram and look at several illustrations of the design of a breakfast table.

History and development of the art of table setting

People began to eat noble meals already in Ancient Rome. Rich citizens consumed food while lying down. It was previously believed that eating foods this way improved the functioning of the digestive system. Slaves brought a three-legged table with goodies to their masters' bedside. It had something like a modern knife and spoon on it. These devices were silver or gold.

In Europe, people began to set tables for food only in the 14th-15th centuries.

Reference! When delicate porcelain dishes were already being produced in the East, clay and wood were being made in Europe, and cutlery was considered a luxury item.

When beautiful dishes were brought to European countries, this etiquette began to develop. This is how the initial requirements appeared: the table had to be covered with cloth, there had to be a vase with flowers in the center, and a cup of water for washing hands near the plates.

Over time, etiquette has evolved. In the 18th century, porcelain production appeared in Germany. They began to produce separately plates for various dishes, dessert plates, knives, spoons and forks.

Eating etiquette develops among the nobility. During the rounds, napkins are used, and the serving procedure takes on a new look.

Table setting for breakfast, presentation for lesson (6th grade) on the topic

Slide 1

Table setting for breakfast

Slide 2

Serving is the preparation and decoration of the table for eating. This is the arrangement of all the necessary items - dishes, cutlery, napkins, etc.

Slide 3

Requirements for table setting Table setting should: correspond to the event - breakfast, lunch, dinner, tea, etc.; strictly combined with the menu; be aesthetic; reflect the theme of the feast (birthday, New Year, etc.); — all serving items must be arranged in accordance with accepted rules.

Slide 4

Sequence of table setting: first, cover the table with a tablecloth; arrange plates; lay out cutlery; put glass (crystal) dishes; lay out napkins; — arrange utensils with spices, vases with flowers, etc.

Slide 6

What is needed to set the table for breakfast: tablecloth, napkins, cutlery, dishes, flowers.

Slide 7

teaspoon table spoon table knife table fork SERVING Utensils

Slide 8

SERVING ware

Slide 9

1. the cup on the saucer is placed on the right, near the tip of the knife 2. eggs “soft-boiled” or “in a bag” are served in a special stand with a teaspoon 3. porridge is served in a half-portioned plate 4. a dessert spoon is placed with it 5. the fork is placed on the left when serving from the plate, and the knife is on the right

Slide 10

BOUQUETS FOR THE TABLE

Slide 11

NAPKIN FOLDING OPTIONS

Slide 12

A pleasant breakfast with your family will contribute to a good mood all day.

Slide 13

Breakfast is the most important meal of the day because... it provides the body with the necessary nutrients, this is the key to health, well-being throughout the day and a cheerful mood.

Slide 14

DISHES SERVED FOR BREAKFAST 1. Hot drink (tea, milk, coffee, cocoa, etc.), juice. 2. Hot dish (porridge, omelet, scrambled eggs). 3. Honey, jam, preserves, butter, sausage, cheese, boiled egg, bread, buns, sandwiches.

Slide 15

To make breakfast enjoyable for everyone, you need to know the rules of behavior at the table.

Slide 16

HOW TO BEHAVIOR AT THE TABLE. 1. Don't talk with your mouth full. 2. While eating, do not blow on a dish that is too hot, or knock on the plate with a spoon. Try to eat silently. 3. Don't eat with a spoon what you can eat with a fork. 4. Don't eat from a knife. 5. When using a knife, hold it in your right hand and a fork in your left. 6. Take the last piece from a common dish without choosing. 7. If you need to get something, politely ask for it. 8. After stirring the sugar in the cup, place the spoon on the saucer. 9. When you finish eating, don’t lick the spoon. Do not place a dirty knife and fork on the tablecloth. 10. Do not sit sideways to the table or cross your legs - this is ugly and impolite.

Slide 17

Bon appetit

Technology of proper table setting for breakfast

Before arranging plates and spoons correctly, you need to know a few simple serving rules.

1. The tablecloth is the basis of the basics. We cover the table with a tablecloth. The main requirement for it is smoothness and impeccable cleanliness. Do not forget that the color of the tablecloth should be in harmony with the overall interior of the kitchen.

Note! The tablecloth runner is gaining popularity. This is a thin woven strip. It is placed in the middle of the table. It covers one third. A runner is a rectangular and square element. No one canceled the napkins. The pattern must be the same on both elements.

2. Large flat plate. This element should be at the center of the entire structure. The dishes are used for hot dishes (fried eggs). When porridge is served for breakfast, this element becomes a sub-plate. A deep hoop for food is installed on it. As for patterns, it's completely up to you.

In the proposed photo, a large plate plays the role of a plate:

3. Cutlery. This is the next stage of serving. A knife is placed on the right side of the plate, with the tip facing the dish. Next comes a tablespoon, and then a teaspoon. If there is a fork, it should be placed to the left of the plate. There should be a napkin to the left of the fork.

Note! If a tablespoon is not provided, but there should be a dessert spoon, then it is placed above the main plate. The handle of the dessert spoon should point to the right.

4. Drinkware. Mentally draw a diagonal from bottom to top from left to right. At the top right there should be a coffee cup, which stands on a saucer and a spoon.

5. Sandwiches. The small plate for this dish should be slightly to the left of the center line of the large plate. The knife should lie on the sandwich saucer with the blade to the left.

6. Sugar, jam and lemon. The first element is served in a sugar bowl. If you have a piece, then you must have special tweezers. Jam or jam should be poured into special bowls with spoons. The lemon is cut into portions and placed on a bowl. There should be a small fork nearby.

To complete the overall composition, place a small bouquet on the table. Further in the section, a selection of interesting ideas, you will find some amazing compositions with flowers.

TABLE SETTING FOR DINNER

Table setting is more important for a good mood and creating a cozy atmosphere in the house. Scientists have proven that a beautifully set table and warm company increase appetite and pleasure from eating. How to set the table for dinner? How to arrange cutlery correctly and what are the ways to decorate the table?

Let's consider several options for arranging dishes, dishes and cutlery:

As in the case of serving breakfast , the first thing you need to do is choose a tablecloth that will fit into the overall interior design and highlight the beauty of the dishes and utensils that are located on the dining table.

Lunch usually consists of two, three or four courses. When setting the dinner table, place two plates : first a shallow one, and on top of that a deep plate for soup. The plates are placed close to the edge of the table (a few centimeters) at the same distance from each other.

The cutlery is laid out near the plate. On the right side you need to place a knife and a soup spoon, on the left - a fork. When serving a festive dinner, two pairs of cutlery are laid out - knives and forks for appetizers and main courses. The spoon and fork should be positioned with the concave side down. The utensils for hot dishes are located closer to the plate.

Festive table setting for dinner is different in that bowls with spices are placed in the center of the table: salt, mustard, pepper, vinegar. This arrangement is as convenient as possible for guests (easy to reach) and looks very impressive.

Glasses for wine or water are placed next to the plate. If alcohol (wine, champagne) is expected on the table, then the bottle is uncorked in advance and placed on the table already open.

Snack or dinner plates are placed only when dishes are served in dishes from which it is not customary to eat.

Serve the butter to the table in a special butter dish or on a small flat plate. It comes with a butter knife with a wide blade.

The ceremonial home setting also includes a tureen . Soup from the pan is poured into it; if necessary, it can be heated before serving. Usually the tureen is placed near the place occupied by the hostess.

A mandatory attribute is a napkin ; it is folded and placed on a snack plate. You can use cloth or paper napkins. You can play very effectively on the color contrast of the napkin - tablecloth.

The dinner setting will be perfectly complemented by floral arrangements in the center of the table.

It is worth remembering that table setting is completely dependent on the menu, the order and sequence of serving snacks, dishes, and wines. Also, it may vary depending on whether you are expecting a reception of close friends, a regular family dinner, or a reception.

Breakfast serving plan

The requirements described above are only general conditions for table setting. You can complement the composition with various elements.

As you can see, this diagram also includes a glass for juice and milk or water. However, this arrangement is used for everyday meals. If you are expecting guests, then you need to be more responsible here.

According to the etiquette of a formal meal, there should be a snow-white tablecloth on the table. Light decor in pastel shades is allowed. The situation with napkins is similar to that described in the previous section.

As for tableware, serving breakfast when guests arrive means using crystal, nice tableware and clean white dishes.

In the center there must be a composition of flowers and dishes that are not laid out individually for each person:

main course;
salad bowls;
a vessel with a drink (water or juice);
socket with jam;
sugar.

Salt and pepper shakers should be placed at each place. The rest of the arrangement of plates, cutlery and glasses is similar.

Decorating the table before guests arrive can be schematically described as follows:

A cloth napkin is prepared individually for guests;
A large flat plate is placed on it, with a salad bowl on top;
knife - on the right with the tip towards the plate, fork on the left;
a teaspoon is placed to the right of the knife, and another snack bar is placed to the left of the fork;
A pie fork is placed above a large plate, with a dessert spoon next to it;
Drink glasses are placed diagonally to the right.

A more detailed location can be seen in the video provided:

TABLE SETTING FOR DINNER. GENERAL RULES

For many of us, family dinner is a pleasant tradition of spending time together, in which not only the dishes play an important role, but also the table setting for dinner. Properly arranged dishes and cutlery, stylish decor and pleasant little things not only help create a good mood, but will also help you express your attention and love to your family or guests.

Just like when setting the table for dinner, the first step is to choose a clean and ironed tablecloth. If this is a family dinner, then a tablecloth with an interesting pattern will be perfect (it will look very homey).

Plates for the appetizer and main course are located one inside the other, with a bread plate to the left of them. Of course, it all depends on the number of dishes, but this is the classic presentation.

Place two or three forks , and knives on the right. During meals, external devices are used first. Knives are placed with the sharp part of the blade towards the plate, and forks are placed with the teeth facing up.

Shot glasses, wine glasses, glasses are placed in front of the cutlery .

An important detail that you should pay special attention to when setting the table for dinner is the space allocated for the soup spoon . It is placed above the main plate.

An indispensable attribute of table setting is a napkin . Without a napkin it is impossible to keep the table clean; moreover, it plays not only a functional role, but also a decorative one. Linen and paper napkins are allowed; they are laid out on a plate or next to the plate.

Flowers are an indispensable decoration of the festive table . These can be homemade compositions from living plants, and decorative flowers. They help enhance the thematic focus of the serving, giving it a touch of solemnity or gentle romance.

In winter, instead of flowers, you can use a spruce branch, cones, several brushes of red viburnum or rowan. In autumn, bundles of yellow-red leaves will look original.

Setting the table for dinner is a kind of art, and a harmonious combination of tableware and tablecloth, the correct arrangement of cutlery and interesting decor will create a coherent composition and will certainly be remembered by the guests.

A selection of interesting ideas

Look at the illustrations provided. A number of photographs slightly violate the basic rules of table setting, but this is not a problem. After all, you are at home. You are an artist in your kitchen. Create, and we will help you.

With our tips and detailed illustrations, you will be able to create an amazing composition for a seemingly ordinary breakfast. Our serving rules will help you create a positive mood for the whole family for the whole day.

Try, experiment and surprise with tips from “Simply SMAK”.

Technology lesson on the topic: “Cooking breakfast. Table setting for breakfast" 5th grade

Lesson topic: Cooking breakfast. Table setting for breakfast 5th grade

Lesson type: combined, lesson on discovering new knowledge

The purpose of the lesson: to promote the organization of students’ activities to develop knowledge about the types of table settings, ways to fold napkins, and rules of behavior at the table.

Tasks:

a) educational: study types of table settings, ways of folding napkins, rules of behavior at the table

b) educational: find and present information about methods of folding napkins, about the history of napkins and cutlery

c) educational: to cultivate the ability to listen carefully to the opinions of others and objectively evaluate the work of their comrades;

Planned educational results:

Subject:

knowledge of types of table settings, ways of folding napkins, rules of behavior at the table; ability to set the table for breakfast.

Metasubject UUD

Cognitive:

choosing the most rational methods for extracting, processing and transforming information, the ability to conduct comparative analysis.

Regulatory:

ability to analyze cognitive objects; determine the learning objectives of each stage of the lesson; choose the most rational sequence of actions to complete practical work or test; make comparisons, correlate the results of your activities with the successful mastery of the material.

Communicative:

dialogue, cooperation.

Personal UUD

: ability to work in a group, ability to cooperate with the teacher, resolve conflict situations, respectful of peers during teamwork.

Basic terms and concepts: serving, preliminary and executive (on the menu) serving, napkins, etiquette

Equipment:

computer, multi-projector, presentation,
textbook N.V. Sinitsa, P.S. Samorodsky, V.D. Simonenko “Technology 5th grade” M: Publishing House, 2020, 207 pp.;

During the classes.

Organizing time.
Motivation for learning activities
The teacher welcomes students and checks the class's readiness for the lesson. Sets students up for work.
Updating students' knowledge

What types of sandwiches do you know? What is their difference?
What products are sandwiches made from?
What are the requirements for the quality of finished sandwiches?
Explain the sequence of preparing canapé sandwiches.
What types of hot drinks do you know?
What properties does tea have?
What varieties of tea are grown? What is the difference?
How to brew tea correctly?

Motivational moment

Leading students to determine the topic and goals of the lesson.

Guess the riddles:

We are sitting at the table, Delicious... we are eating. (breakfast)
This is the first meal of the day, which occurs between dawn and noon (breakfast)
It is filled with plates, deep and shallow, there are spoons, forks and knives,

What are they standing on, tell me?.. (table) 4. We sit behind it,

We eat after him, he is with the whole family

Needed...(table)

Formation of new knowledge.

In previous lessons you learned how to prepare dishes that can be eaten for breakfast. Today we will learn how to properly set the table for breakfast.

Serving

- This is the preparation and decoration of the table for meals. The main purpose of serving is to create ease of use of the cutlery.

When setting the table, preliminary and executive (on the menu) table setting is used.

Preliminary

Serving is the preparation of the table for breakfast, lunch, and dinner. The set of items for this serving is minimal and depends on the range of dishes.

Usually breakfast consists of some hot drink (tea, milk, coffee, cocoa, etc.) and a hot dish (porridge, omelet, scrambled eggs), as well as honey, jam, preserves, preserves, butter, sausage, cheese, boiled eggs, juices, bread, buns, sandwiches.

It is recommended to cover the table with a colored tablecloth. Everything on the table should be placed in such a way that you can take what you need without touching other objects. There should be no unnecessary items on the table. Linen or cotton napkins are placed on the tablecloth. Place a snack plate on a napkin. Snackware is placed to the right and left of the snack plate. The fork is placed to the left of

plates with teeth up, knife on the right with the blade facing the plate, a teaspoon can be placed on the right side of the knife or in front of the plate.

A cup and saucer for a hot drink is placed on the right in front of the tip of the knife, and its handle should be turned towards the seated person’s right shoulder. The boiled egg is served in a special bowl and placed to the right of the appetizer plate or on it. A common dish with gastronomic products is in the center of the table along with a device for unfolding, each

He takes what he wants from the common dish and puts it on his plate.

You need to put a butter dish on the table and put a knife with which everyone cuts off a piece of butter, puts it on their plate, and then spreads it on the bread with their knife lying to the right of the plate. A sugar bowl and a vase of honey are placed in the middle along with spoons for laying out. Tea and coffee are served without sugar: everyone adds it to their taste.

Napkins

- a mandatory table setting item. They should always be clean and starched. You need to know how to fold napkins.

You must be able to behave correctly at the table - these are the rules of etiquette, that is, a strict order of behavior, the correct use of cutlery and the correct eating. Etiquette is a French word; there are palace etiquette, diplomatic etiquette and table etiquette.

You need to sit straight at the table, but not tensely, but slightly leaning on the back of the chair. The chair should not be moved close to the table, but it should not be moved too far from it either. While waiting for food, your hands should be kept on your lap. While eating, you can rest your forearm lightly on the table, but you cannot put your elbows on it.

The napkin is intended for individual use; when unfolded, it is placed on the knees to protect clothing from accidental ingress of food. You are not supposed to wipe your lips with a linen napkin at the table; you can only apply the napkin to your lips before and after drinking, after each dish, but it is better to use paper napkins for this purpose.

At the end of the meal, the napkin is lightly touched to the lips and placed to the right of the plate.

They start eating when the hostess or owner begins to eat. However, if there are many guests at the table, then etiquette allows you to start eating when the dishes are served to several guests. Usually food is taken from a common dish using a fork, spoon, spatula or tongs, but some foods are taken by hand. These are bread, cookies, fruits and citrus fruits

— they don’t need to be divided with a knife, they don’t get your hands dirty. and you only touch one piece, which you then put on your plate. Chew food quietly and slowly. You should not fill your mouth with large amounts of food. If you need to take a wine glass or bread, place the fork and knife on the plate crosswise: the fork with the convex part up, the knife with the tip to the left.

If there is a festive cutlery of five or six items on the table, first use the cutlery located further from the plate, then the next one, and so on.

At the end of the meal, the plate is not moved away from you; cutlery is placed on it parallel to each other with the handles to the right. The fork should have its tines facing up.

When eating, they use a fork and a knife, the knife is held in the right hand and the fork in the left. If you eat only with a fork, then take it in your right hand. They don’t take a knife, fork, or spoon close to the base; you can’t eat with a spoon what you’re supposed to eat with a fork. You need to put enough on the fork so that it doesn’t fall off. If you eat with a fork and knife, then the knife is used to season the food that is taken with the fork. Etiquette must be observed not only at a party, but also at home, at the family table.

How to behave at the table while eating? Rule one.

You need to sit upright at the table.

And not the way some guys sit sometimes. They lean their elbows on the table, swing on the chairs, play with the tablecloth, and this is what happens: the chair falls, the tablecloth is pulled off the table, dishes fly to the floor, soup pours out of the plates.

Rule two.

Never put a knife in your mouth. You can easily cut your tongue and lips. The rule is based on this reasonable consideration: do not eat from a knife.

They only cut with a knife! Rule three.

It is very unsightly to pick your teeth with a fork, especially at the table.

If food gets stuck in your teeth, it is best to rinse your mouth with water after lunch. And the fork is for eating!

Rule four.

Cutlets, meatballs, fish, and boiled vegetables are never cut with a knife. There is no need for this. They are eaten by separating small pieces with a fork, and the fork must be held in the right hand.

Rule five.

And if you need to cut some food, then the fork should be in your left hand and the knife in your right. After all, it is more convenient to cut with your right hand.

Rule six.

When cutting any food, hold the fork like this

If you hold the fork incorrectly, that is, perpendicular to the plate, it can slide along the smooth surface of the plate and scatter all the food on the table.

Rule seven.

When you have finished eating, put your fork, knife, and spoon not on the table, but on your plate.

Rule eight.

Remember firmly: you cannot take food from shared plates, bowls, vases, or dishes with your fork, spoon, knife, and especially with your hands.

When setting the table, be sure to place a special spoon, fork or skin for the common dish, which stands in the center of the table.

Rule nine.

When you eat, do not slurp, do not slap your lips, do not splash with a spoon, do not slurp the soup so that everyone sitting at the table can hear.

You need to eat calmly, slowly, chewing your food, silently swallowing the soup and, if there is little left, not tilt the plates either towards you or away from you, so as not to spill it either on the tablecloth or on your lap.

Physical education minute.

We worked, we were tired, together we all quietly stood up,

Hands patted

One two Three. (Clap your hands as you count)

We will all smile together, wink slightly at each other,

Let's turn right, left ( turns right and left

) And then we nod in a circle (
tilts to the right and left
) All ideas won,

Our hands shot up ( raise our hands up and down

) The burden of worries was shaken off (
shaked with hands
)

And let's continue the path of science.

Consolidation of the studied material.

What is the menu called?
What types of table settings do you know?
How to behave at the table?
What is a napkin and why is it needed at the table?

A napkin is a piece of table linen that is a small tablecloth, a piece of fabric or soft paper.

Linen napkins are used to protect a person’s suit from pieces of food, splashes, etc. getting on him while eating. Therefore, they are usually placed on the knees.

Sometimes, to make the table festive, small round or rectangular napkins are used instead of a tablecloth.

There are many ways to roll napkins, the main thing is that when unfolded, the napkin does not look wrinkled.

For festive feasts, more complex forms of folding napkins are used - “sail”, “cap”, “tulip”,

“triangle”, “book”, etc. Folded napkins are placed on a snack plate for each guest. Linen napkins look beautiful in special rings - cupronickel, porcelain, ceramic.

Paper napkins are rolled into a tube or a fan and placed in a glass or glass in the middle of the table or placed to the left of each cutlery. These napkins are used for wiping lips and hands during and after meals.

History of napkins

A linen napkin is not an addition to a suit; it serves to protect our clothes from accidental stains, crumbs, and pieces of food that may fall while eating. Therefore, it is customary to spread it on your knees. And in order to wipe your lips and hands while eating, there are paper napkins. After use, they are crushed and placed on a plate. After the end of the feast, the linen napkin is removed from the lap and, without giving it its original shape, it is simply placed on the table to the left of the plate.

Previously, when noble people wore lush lace collars, it was customary to tie napkins around the neck or tuck them into the collar so as not to stain it or spoil it. Nowadays, only small children tie a napkin like this. People have been using napkins for a very long time. Already the ancient Greeks and Romans wiped their hands and lips after eating with special napkins. And at that time they were prepared from asbestos (this is a fibrous fire-resistant material).

After dinner, the napkins were not washed, but thrown into the fire for a few minutes. After that, they were taken out and could be used again. The host himself personally distributed the napkins to the guests. However, low-ranking guests brought napkins with them to discreetly place tidbits left over from the feast.

The fabric napkins we are familiar with appeared first in Spain and then in France on the occasion of the coronation of King Charles VII in the 15th century. At the court of the French king Louis XV there was already a whole staff of special people who were engaged in folding napkins. It was considered a complex art that took several years to learn.

In Russia, napkins appeared only under Tsar Peter I

Practical work.

4. Practical work. (Reinforcement of the material studied.)

Students do practical work “Setting the table for breakfast”, learn to arrange the utensils needed for breakfast, and fold napkins beautifully

The teacher, monitoring the students’ work, conducts ongoing instruction and shows how to fold napkins.

Reflection on learning activities and student assessment
Now I can…
It was interesting…
I was surprised...

Giving assessments and justifying them.
Evaluation of practical work and students' oral responses.

Homework.

§ 32 (p. 188), be able to explain the basic concepts on the topic of the lesson. Practice folding napkins in different ways