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**** _ Foods and Nutrition 1 - Standard 5 - Understand the Principles of Etiquette for meal Service

AB
Above the Fork to the Upper LeftSalad plate, with bread and butter plate
Beverageware or GlasswareCups, and glasses used for drinking
Buffet ServiceWhen large groups of people need to be served
CoursesDish or set of dishes served together, forming part of the meal
Cups, SaucersNeeded for informal, right side of the dinner plate
Customary Tip15/20% of the bill before taxes
Dinner ForkLeft side ot the dinner plate, with napkin, salad fork and salad plate
DinnerwarePlates , cups, saucers and bowls
Eating Utensils (General Guidelines)Used from the outside in, or follow host or hostess, to avoid insulting or embarrasssing anyone.
Entree'The main dish of a meal
EtiquetteCustomary code of polite behavior in society.
Family ServiceLess formal type of meal service, used at home or home style resturant
Flatware/SilverwareForks, spoons, butter knives and knives.
HollowwareSoup Turens, Serving bowls, and gravy boats
Honoring the EldersHelping grandfather to the table and pulling out the chair
Inappropriate BehaviorBecoming noisy and refusing to leave a tip.
KnifeRight hand side, with waterglass, beverage and spoons. Right of the dinner plate
MannersSocial behavior, how a person acts with others
NapkinsLeft side of the dinner plate
Place Setting/CoverAll items each person will need for eating
Plate ServiceUsed in Resturants, food plated in kitchn area and served
Pleasant Dinning ExperienceCutting food into small bites and chewing with mouth closed
Rude BehaviorLeaving table before everyone has finished
Russian/ ContinentalVery formal style of meal service. No serving dishes used, table cleared after each course
Salad ForkFork Farthest from the plate on the right side
Soup SpoonFarthest from the plate on the right hand side
Table EtiquetteSet of rules to follow when eating
Washing Hands before going to the TableWhen you have been outside pruning houseplants


Ms. Glover

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