Nutrition and Foods ISeptember 28/29, 2010

(n) 1. a counter where light refreshments are served

2. a. a meal at which guests help themselves from a number of dishes and often eat standing up. What did you eat at the buffet breakfast?

1. Etiquette is a combination of:A. Manners and Principles

B. Life Lessons and Rules

C. Traditions and History

D. Social Class and Money

2. What are the four keys to introducing yourself? A. Stand up, shake hands/smile, repeat the person’s

name, say thank you

B. Make eye contact, shake hands, say your name, say “Where’s the buffet?”

C. Stand up, make eye contact/smile, shake hands, say “Pleased to meet you, Ted.”

D. Shake hands, smile, repeat name, walk away

3. The phrase ‘Well, excu-uuuuuuzzz me!’…

A. Proclaims your desire to get by

B. Emphasizes how truly sorry you are that you’ve bumped into/interrupted someone

C. Says you like to emphasize your vowels

D. Says “You were totally in my way jerk!”

4. How many “shakes” should a good handshake have?

A. 1

B. 3

C. 5

D. 0  

Which of the following is an acceptable way to use email?

A. To send a friend a YouTube video from your personal account

B. To tell someone off, because it’s better than doing it in person

C. To gossip without getting caught

D. To spread spam

6. Which of the following is an OK place to have your cell phone on, and answer it?

A. The park on a nice sunny day when you are alone.

B. The movie theatre

C. A restaurant when you’re at dinner with friends

D. Your friend’s house when you’re hanging out  

7. After a job interview you should always…

A. Go celebrate with your best friend

B. Ask your mom to cook you a special dinner

C. Call the company in two days to check in

D. Write a thank-you note to the interviewer and send it

8. Your friend is throwing a party, but you don’t want to go. What do you do?

A. Say, “Thanks for asking, but I’m not feeling up to a party, maybe next time?”

B. Say, “No.”

C. Say, “My mom needs me to babysit that night,” even though she doesn’t

D. Say, “I’m going out of town that night,” when you aren’t

9. Out of these four, which one is a sign of a good loser when it comes to sportsmanship?

A. Avoiding the blame-game when you lose

B. Saying “Yeah, right,” as you shake hands with the other team while they say “good game” when they go by

C. Kicking dust at the umpire

Now it’s time to practice….

You should not sit down until the host/hostess tells you where you should sit and signals that seating should begin.

You should not remove your napkin or begin eating or drinking until your host/hostess does so.

Elbows off the table. Napkin in your lap

before eating your food.

Mouth should be closed while eating.

Do not comb your hair, use toothpicks, apply makeup or blow your nose while at the table.

Do not use your cell to talk or text.

Soups should be eaten tipping the bowl and eating towards the back of the bowl.

When taking butter/margarine from the butter plate, use the butter knife to cut off a piece onto your plate and then butter your bread using your personal knife.

When you are finished, place your utensils at the 3 o’clock position on your plate. Never place utensils on the tablecloth.

Now it’s time for…

Table is set before the meal beginsServing dishes are passed around the table and people serve themselvesDishes are cleared and dessert is served in the same manner

A typical 14-course menu for a formal French dinner in service à la russe style is as follows:Oysters or clams on a half shell. Alternatively, fruit or caviar may be servedSoup (each guest may choose between clear or thick)Radishes, celery, olives and almondsFish, with potatoes and cucumbers with oil & vinegarSweetbreads (or mushrooms)Artichokes, asparagus or spinach inside a shell of pastryA roast with a green vegetableFrozen Roman punch (an alcoholic fruit punch thickened with egg whites)Game with saladCreamed sweet (e.g. a heavy pudding)Frozen sweet (e.g. a sorbet or ice cream)Cheeses with biscuits and butterCrystallized and stuffed dried fruits served with bonbonsCoffee, liqueurs, cognac, and sparkling

Extremely formalRarely used in U.S.Serving dishes and platters are not set on the tableThe servant places the food on the plate and serves it at the tablePlate replaces plate as one course is removed and another is served

Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve.

Plates are filled in the kitchenIt is used when serving small groups informally, at banquets where staff can serve large groups quickly or in situations where food selections need to be controlled

Used to serve a large group of people at once.A serving area holds everything needed for the meal and guests go through “the line” serving themselves