O level Notes : Food Technology Design - Table setting, decoration, the menu card & table etiquette

The way the food looks on the plate is what tempts our eyes and makes us want to eat it. Food presentation also enables the cook to emphasise the theme and showcase his/her creativity. Simple and ordinary dishes can be made tempting by creative and imaginative presentation. The way food is presented, the state of serving dish and surroundings in which food is served have an impact on our desire to eat it. Hence the need to ensure that the surroundings in which food is served creates a pleasant and attractive atmosphere. To create an attractive visual appearance of food, chefs put so much time and effort into plate presentation.

We shall discuss how to create an attractive surrounding for serving a meal, choice and placing of cutlery on the table, rules to follow when setting a table and table decorations.

Colour of surroundings

Choose a colour scheme for the table and decoration that blend well. Ensure that colours for the serving dishes, serviettes, table cloths flower and other decorations blend well. The surroundings also need to be clean, warm, well ventilated and well-lit to ensure comfort of guests. Other than the surroundings the following points should be considered when setting a table:

Points to consider when laying a table

• The number of people to be served and ensure that there is enough space for each person to sit and eat comfortably.
• The food to be served and number of courses and choose appropriate serving equipment.
• Decide on the style of food service to use.
• Cover a clean table with a clean neatly ironed table cloth, with the centre fold running down the middle of the table and see that the cloth hangs evenly on all sides. An attractive cloth is used for afternoon tea. A seersucker (a cotton fabric) or checked cloth may be used for breakfast, an informal meal or children's meals.
• Table mats should be used for hot plates and dishes.
• Warm the serving dishes for hot dishes.

Choosing and setting the cutlery for a meal

Can you recognise the different kinds of knives, forks and spoons used for table setting? Below are a series of diagrams to help you. Each picture of cutlery is labelled with its name and the course of a meal for which it is used is listed below the diagram.

- Table knife: it is used for the main savoury course of the meal.

- Fish knife: it is used when eating fish dishes.

- Small knife: it is used for fruit cheese and bread and butter.

- Table fork: it is used for the main savoury course of the meal.

- Fish fork: it is used when eating fish dishes.

- Dessert fork: it is used when eating pies, puddings and cold sweets.

- Table spoon: never used for eating but can be used for serving dishes.

- Dessert spoon: it is used when eating puddings and cold sweets.

- Soup spoon: it is used for all soups.

- Tea spoon: it is used when eating for stirring drinks.

• Place clean and well-polished cutlery in order of courses i.e. cutlery for the last course nearest to the plate.

- Knives are usually placed on the right with the cutting edge turned inwards.

- Cutlery for the sweet dish must be placed above the serving mat.

- Place cutlery ten millimetres from the edge of the table and close together.

• Place side plate on the left-hand side.
• Glasses for wine and water on the right-hand side above the knives.
• Water should be served ice cold in a jug.
• Salt and pepper containers/cruets should be filled and fresh mustard made.
• Serving spoons and tongs should be neatly and conveniently placed in the centre of the table.
• Serve hot food hot and cold food cold.
• Garnish and decorate dishes before serving.
• For breakfast table setting place the cup and saucer above the knife and spoon on the right side of the plate while the water glass sits just to the left of the saucer.
• Place juice glass on the upper left of the plate.

Arranging the table for a buffet

• Use a steady table large enough to hold all the dishes and necessary serving equipment.
• Everything required for the meal must be set before the arrival of guests.
• Cover the table with an attractive clean table cloth. Secure a skirting to cover the legs of the table it is a make shift.
• Arrange the decoration or the centre piece of your choice as planned.
• Place the tableware in such a way that guests will find it easy to help themselves to the food.
• Roll knife and fork individually in a serviette and place near a stark of plates.
• Leave sufficient space  for  placing  the  dishes  of  food  and  provide  serving equipment.
• Protect the table with mats from hot dishes.
• Serve hot food in chaffing dishes in order to keep it hot.
• At least one hot dish must be served even in summer.
• If a soup is served place the tureen, a plate of croutons or rolls at the beginning of the table and in front of the tureen place the soup bowls or cups and the soup spoons.
• Guests are expected to walk their way along the table helping themselves to each of

the dishes; therefore, place the dishes in the correct sequence of the meal with sweet dishes at the far end of the table or bring them to the table later.

• If serving tea or coffee place it at the end of the table or place it on a separate table.
• Empty dishes and plates must be removed during the meal without obstructing the guests.

• If guests will eat on their laps provide individual trays.

Buffet table setting

Table napkins

Table napkins or serviettes must be neatly folded and placed either on a small side plate next to the cutlery or in a wine glass. Fabric or paper napkins may be used. Try the following simple ways of folding a table napkin:

The corn

The corn

Fold the napkin diagonally forming a triangle. Pick up corners alone the folded edge and fold them to the top point of the triangle. Pick the same corners and fold them halfway down forming half triangle. Fold the back triangle tips down ¾ of the way. Turn the napkin over and bring the side angles in overlapping each other. Tuck the top angle into the pocket created by the bottom one. Pull the top layer down on each side like a corn husk. This is why it is called the summer corn.

Rose

Rose

Fold the napkin diagonally to form a triangle. From the longest side make 2,5cm fold repeatedly until you reach ¾ of the way. Roll the napkin all the way, along the longest side. Tuck the free flap into the loose flap above the roll. Fold the two flaps down to cup the rose. You can add a green leaf under the rose. This rose is ideal for weddings and summer garden parties.

Bow tie

The bow tie

Fold the napkin in half diagonally. Fold the long side 2,5cm until you reach the middle. Fold the top free point of the triangle in 5cm. continue folding the rest of the napkin all the way. Bend or fold the bottom side up and the top side down ensure that they form an X. Pinch the middle and tie a ribbon to make the bow.

The leaf

The leaf

Fold the napkin diagonally. At the bottom part of the triangle fold, fold a zigzag 2,5 cm apart until you reach the longest side of the triangle. Fold the folded napkin in half and tie a sting around the folded end. Iron the napkin to emphasise the folds. Lay the leaf on a plate and open it up.

Appropriate flower arrangement and table decorations

Flower arrangements for family meals are usually simple ones. A flower centre piece enhances the beauty of a table by giving colour and freshness at any time of the year. It is not necessary to buy expensive flowers. Make use of what is available and remember the simplest decorations of real flowers is to be preferred than artificial flowers. If flowers are not available, make use of twigs or sprigs of evergreen plants. Other decorations that can be used on a dining table include; a bowl of fruit decorated with holy leaves, washed pine cones. If having a special dinner party, you may use candles.Ameal by candle light has extra appeal.

Rules to bear in mind when arranging flowers for the table and other table decorations

• A table decoration should be small and low so that it does not prevent people from seeing each other across the table.
• Size of flower arrangement should be proportional to the table. On a small table the decoration should not take up too much space; if the table is large the decoration must not be too small.
• The flower arrangement should be symmetrical so that it looks attractive to everyone seating on the table.
• Choose a round vase for a round table, on oval vase for an oval table, and a square or an oblong vase for a square or oblong table.
• Do not use flowers with a heavy perfume.
• Use clean fresh water for the flowers.
• The pin holder or wire used to hold flowers must be covered by the flowers or foliage.
• Decorations must be suitable for the occasion.

Below are illustrations of simple flower arrangements and other decorations for the dining table.

The menu card

A menu is a list of dishes in a meal. It's not only a simple card that people look and

browse through to see food available at a restaurant or available for a particular function but also an important tool that provides more details about the branding and theme of the restaurant or purpose of the occasion for which the menu card would be used. The list of dishes should be neatly written on a menu card. Other than showing the list of dishes available menu cards also give a decorative effect if well made. Start with the first course, and all the dishes for a particular course should be grouped together. Leave space between each different course. The main dish of each course should be at the top with any accompaniments underneath.

Try to think of some unusual shapes for home-made menu cards. The following suggestions might help.

• Make use of an old Christmas or birthday card and stick a piece of paper with the menu on top or the verse.
• Cut the menu card in a special shape for example at Christmas you can cut the shape of a holy sprig or Santa clause.
• Cut a menu card in the shape of a scroll.

Designing menu cards using CAD software.

Computer software can be used to design intricate menu cards that help in building an impressive brand image of your business. The software provides menu templates with creative designs. These templates are used to customise your menu card to suite you brand by:

• changing the images.
• change the fonts.
• change the background.
• change the colours of text boxes and text to add extra flair.

The use of a computer in designing menu cards enables one to produce very accurate menu card designs with minimal effort and time.

Table etiquette

These are manners or rules used while eating which may include use of utensils for

example knives, forks and spoons. Different cultures observe different rules for table manners. Each family or group sets its own standards for how strictly these rules are to be enforced.

Table rules are set and followed in every family. Meal time is a very important occasion as it brings the family members together. It is therefore important for parents to help their children develop good eating habits. The following table manners may help families and guests enjoy each other's company:

• Napkin etiquette
• Place the napkin on your lap either when you take your seat or when your drink arrives. Tucking your napkin into your collar is acceptable especially when eating food such as spaghetti or other potentially messy meal. Napkin tucking is not the most elegant loo but it helps protect your clothes.

• When leaving the table temporarily place your napkin on your chair.
• At the end of the meal fold your napkin and place it to the left of your place setting.

Cutlery etiquette

-    Hold your fork in your left-hand prongs or tines downwards.

-     Hold your knife in your right hand extending your index finger along the top of knife the blade.

-    Use utensils on the far end first and working your way in.

-     Resting cutlery- the diagrams below shows how to rest cutlery when taking a break and when finished eating a course.

• Resting cutlery when taking a break
• Resting cutlery when finished eating
• Always pass salt and pepper together.
• Wait until everyone else has been served or begin to eat when the host asks you to do so.
• Do not stretch your hand over someone's food rather ask for items to be passed along.
• Do not eat too fast. Try to finish at the same time as the rest of the family.
• When eating soup, the soup spoon should never be put in the mouth, but soup should be shipped from the side of the spoon not the end.
• It is very bad to find fault with the food, rather say 'no thank you if you do not want it.
• Finish eating before you drink. Do not drink with food in your mouth.
• Chew food with the mouth closed.
• Do not talk with food in the mouth.
• Chew and swallow food silently.
• Do not lick your fingers.
• Do not pick your teeth.
• Do not make mess up your eating area.
• Sit up straight, do not lean against the chair or put elbows on the table.
• Do not place keys, phone, handbag or wallet on the dining table.
• Loudness, bad jokes, or heated arguments are not desirable at the table.