A creative project using the technology of “manufacturing a set of products for table setting”. Table setting for breakfast (grade 5) Project table setting for breakfast

Slide 4

Selection and justification of the topic

In technology lessons, I learned the rules of setting the table for breakfast and learned how to fold napkins beautifully. On Sunday, I decided to surprise my parents and set the table beautifully for breakfast. The great Russian scientist I.P. Pavlov said that “normal food is food with appetite, food with pleasure.” This is achieved by an environment that creates a good mood and beautiful table settings.

Slide 5

What is serving and why is it needed?

Setting the table means preparing it for eating. The main purpose of table setting is to create a certain order on the table and provide everyone with the necessary items. The order of table setting is not the whim of this or that housewife, it has been developed over the years, dictated by hygiene requirements and the need to provide those seated at the table with the greatest convenience. Any table should be a unique ensemble, in which there should be nothing superfluous. The festive mood is made up of little things: a beautifully set table, a bouquet of flowers, an originally decorated dish

Slide 6

Table manners

General rules of behavior or table etiquette are the minimum that every cultured person should know. Do not put your elbows on the table Sit straight, without rocking on the chair Chew with your mouth closed, do not slurp Do not blow on hot food Everything that is eaten with a spoon is eaten away from you, the plate is tilted away from you Do not eat with a spoon what you eat with a fork, you eat soft food only with a fork, without a knife. The fork is held in the left hand, the knife in the right. Hot meat is not cut immediately, but cut off piece by piece. General rules of behavior or table etiquette are the minimum that every cultured person should know. - When sitting at a table, you should only rest your wrist on its edge. Women are allowed to rest their elbow on the table for a short period of time. - You cannot roll bread balls, play with cutlery, play with a glass, roll the edge of the tablecloth into a tube, stretch your legs to the full length under the table, and perform other similar actions. - When eating, you should not spread your elbows and bow your head low over the plate. The head is only slightly tilted and a fork or spoon is brought to this height. Blowing on hot food and drinks, “slurping”, and slurping is not encouraged. - If you drink any drink with food, first swallow what is in your mouth. Beforehand, it is advisable to wipe your lips with a napkin to avoid traces of greasy stains on the glass.

Slide 7

Table setting rules

Plates and cutlery are selected depending on the menu. There are dishes that are eaten only with a fork, in which case it is placed to the right of the plate with the teeth up. If they are eaten with a fork and knife, the knife is on the right with the blade facing the plate, the fork is to the left of the plate.

Slide 8

If space on the table allows, place a pie plate to the left of the plate. Plates and cutlery are placed at a distance of 2 cm from the edge of the table. The centers of the pie and main plates are on the same line

Slide 9

Equipment necessary for table setting

Slide 10

Dishes necessary for table setting

Slide 11

Setting up the table for breakfast

Cover the table with a tablecloth Arrange the plates, arrange the cutlery Lay out the napkins, arrange the spice utensils Arrange the glasses for drinks Arrange the dishes for common use

Slide 12

Cutlery on the table for breakfast

You also need to put a butter dish and a knife on the table, with which everyone cuts off a piece of butter, puts it on their plate, and then spreads it on the bread with their knife. A sugar bowl and a bowl of jam or honey are placed in the middle of the table along with spoons for laying out. Tea and coffee are served without sugar: everyone adds it to their taste. Small sandwiches, located on a common plate, are transferred with special forks to their own plate and eaten without cutting, large ones are cut into small pieces using a knife and fork. Bread, if there is no special fork attached to it, is taken with your hands and placed on a plate or napkin. If the chunks are large, small pieces are broken off from them. It is best to immediately cut the bread into small thin slices. Butter, pate, and caviar are spread on bread. They are taken with a common knife, transferred to the edge of their plate, then transferred to the bread with their knife.

To use presentation previews, create a Google account and log in to it: https://accounts.google.com

Slide captions:

Table setting Compiled by: technology teacher Borozdina E. N. librarian Vashtaeva N. F. GBOU school No. 339 Nevsky district of St. Petersburg 2015

Vocabulary Setting - preparing and decorating the table for meals. Menu – a list of dishes and drinks included in breakfast, lunch, dinner.

Table serving items. Devices. spoons knives, forks

Breakfast Breakfast should consist of a hot dish (porridge, omelet, scrambled eggs), a hot drink (tea, coffee, cocoa, milk), and sandwiches.

Setting the table for breakfast Cover the table with a colored tablecloth and put linen or paper napkins. Place common items on the table: bread box, butter dish, salt shaker, sugar bowl. Provide a snack plate for each person. Diagonally to the right is a tea cup and saucer, a teaspoon is placed on the saucer. The fork to the left of the plate is tines up. Knife and spoon to the right of the plate. On the left, diagonally, there is a plate for pastries, bread, butter with a separate knife.

Answer the questions What dishes should be included in breakfast? What utensils are used when setting the table for breakfast? What cutlery should be present when setting the table for breakfast? How are the items of the device laid out?

Lunch The most complete and varied is lunch, consisting of four courses: appetizers, first and second courses, dessert.

Table setting for dinner For each diner, a large shallow plate is placed with a snack plate on it. Cutlery in the following sequence: to the right of the plate is a table knife, then a tablespoon, followed by a snack knife; to the left of the plate is a dinner fork, to the left of it is a snack fork.

If fish is included in the lunch menu, then a fish utensil is added: a fish knife is placed to the right of the plate between the table knife and the tablespoon; A fish fork is placed to the left of the plate between the dinner fork and the appetizer fork. Dessert utensils are placed behind the dinner plate.

In order not to create a pile of dishes on the table, follow a sequence in changing dishes. The appetizers are served first. For each diner, a large shallow plate is placed, with a snack plate on it. On the left is a pie plate with a butter knife.

When the need for snacks has passed, they are removed from the table along with snack plates and cutlery. Then they move on to the soup. Dressing soups are served in deep plates, which are placed on large shallow ones.

If the lunch menu includes clear broth, it is served in broth cups.

After the soup they move on to the main courses. To serve main courses, use small table plates for second hot courses.

Dessert Dessert is served after the dinnerware has been cleared and the table has been tidied. When serving dessert, a shallow or deep dessert plate is placed on a large table stand for each diner. If dessert is served in a bowl, then it can be placed on a dessert plate. The only cutlery left on the table was dessert (knife, fork and spoon). There may be glasses for juice or dessert wine.

Table setting when serving tea, coffee Table setting when serving tea: 1) milk jug, 2) tea cup with a teaspoon on a saucer, 3) dessert or pie plate. Table setting when serving coffee: 1) milk jug, 2) coffee pot, 3) dessert or pie plate, 4) coffee cup with coffee spoon on saucer, 5) dessert spoon or fork.

Answer the questions Where is the fish device located? Where and how is the dessert device placed? In what order is a complete set of instruments laid out? How is the table set for serving tea? coffee?

Dinner For dinner, it is advisable to include cottage cheese, cereal, dairy and vegetable dishes.

Dishes and cutlery are selected depending on the dishes included in the dinner menu. The picture shows the table setting for dinner if cheese cakes and tea are served.

Answer the questions: What dishes are desirable to include on the dinner menu? How does table setting change depending on the menu? What elements of the device are selected for table setting if cheesecakes and tea are served?

Setting the festive dinner table.

Information resources Abaturov, P.V. Cooking [text]:/P. V. Abaturov and others - M.: Gostorgizdat, 1955yu - 960 pp., ill. Barsukova, E. F. Russian cuisine [text] - L.: Lenizdat, 1989. - 174 pp., ill. ISBN 5-2890-00354-1 Ermakova, V. I. Basics of cooking [text]: A textbook for students. – M.: Education, 1993. – 192 p., ill. ISBN 5-09-003966-6 Ivashkevich, N. P. The art of the tea table [text] / N. P. Ivashkevich, L. N. Zasurina. – L.: Lenizdat, 1990. – 109 p., ill. ISBN 5-289-00743-1 Illustrations [electronic resource]: choice vnutri-doma.ru Illustrations [electronic resource]: gotovim – vkusno.at.ua

LESSON PLAN

“TABLE SETTING FOR BREAKFAST. CULTURE OF BEHAVIOR AT THE TABLE »

Chapter: Cooking 5th grade

Lesson topic: Table setting for breakfast. Table culture

Lesson type: Combined

Time: 45 minutes

The purpose of the lesson: To familiarize students with the rules for setting the table for breakfast and to form students’ idea of ​​table etiquette.

Tasks:

To ensure that students acquire knowledge about table setting and the ability to apply it in practice;

To cultivate neatness and precision in work, aesthetic taste;

To develop students’ independence in obtaining new information;

Contribute to the formation and development of cognitive interest in the subject.

Methods:

Verbal: conversation, discussion

Visual: demonstration

Practical: exercises, workshop

Materials and equipment: interactive whiteboard, computer, projector, multimedia presentation “Table setting for breakfast”, tableware, technology textbook 5th grade.

During the classes

1. Organizational moment
Checking students' readiness for the lesson. Emotional mood for the lesson.

2. Learning new material
Introductory questions on the topic:
1. What types of tableware do you know?

Answer: (cups for tea and coffee; dessert, deep, table plates; herring bowls...)

2. How are tableware divided according to purpose?

Answer: (cups and saucers are intended for tea, cocoa and coffee; glasses and glasses are convenient for cold liquids - water, juice, jelly, compote; a dinner plate - for second hot courses: meat, fish, game...)

3. What types of cutlery do you know?

Answer: (tablespoon, teaspoon, dessert spoon, fork, utility knife, bread knife...)
4. What rules for sorting dishes and cutlery do you know?

Answer: (the number of cutlery on the table for each plate may be different in different situations, but as a rule, the knife and spoon are located on the right side, and the fork is on the left side of the plate...)
5. List the general requirements for dishes and cutlery when setting the table

Answer: (dishes and cutlery must be clean, the tablecloth must be carefully ironed, napkins must be present)

Conversation with students

Etiquette and servingtable is part of the world culinary culture. Every self-respecting person should know the basic rules of etiquette and polite manners at the table. For example, how to properly greet and see off guests, how to eat correctly - and much more. Proper serving is the most important component of the holiday table, which even affects people’s mood and appetite. When choosing cutlery, we often don’t think about whether we are doing it right, in accordance with all the standards? But there are also rules for this - what devices are used for what and how to use them.

Today in the lesson we will look at ways to set the breakfast table.

Question: What is table setting? (students express their judgments about serving).

Teacher summarizes the statement and gives a definition Servings. (notebook entries)

Serving- This is the preparation and decoration of the table for meals.
The main purpose of serving– create ease of use of devices. Before setting the table, you need to think through the menu. Since the set of items depends on the range of dishes.
Typically, breakfast is served with a hot drink (tea, coffee, cocoa, milk, etc.) and a hot dish (porridge, omelettes, scrambled eggs). They also serve jam, honey, sausages, cheese, boiled eggs, juices, buns, pies, and bread for breakfast.
It is better to cover the table with a tablecloth. Arrange all items so that they are easy to reach. There should be no unnecessary items on the table. Next, tell us how to arrange the plates, cups and cutlery.

(Slide 2)

For breakfast you need several types of plates. Snack bars - designed for cold dishes and some hot ones such as omelet, scrambled eggs, etc. Pie plates (bread) - for bread, buns, sandwiches, confiture, etc. You need to place an oil can with a knife nearby. If the menu includes porridge, then it is served in a deep dining plate, which is placed on a larger flat one (under the plate). Glasses for water, milk or juice are placed on the right side, slightly lower, a coffee or tea cup and saucer. Cutlery is located on the right and left sides of the plate. To the left is a fork, to the right is a knife and spoon. Tea and coffee are served without sugar.
Napkins are a must-have item for table setting. But you need to be able to fold them. Show the type of folding napkins.

(1 option)(slide 3)

(Option 2)(slide 4)

Etiquette

Table etiquette is the art of proper behavior.

Most of the rules of etiquette are very simple and logical, as they are based on the concept of treating other people well. And although some of the old rules may seem far from the realities of today's life, most still originate from respect and generosity. For example, the tradition of buttering only the piece of bread you are about to bite into may seem strange these days, but its roots go back to the days when the remaining pieces of bread that were not buttered or eaten were given to the poor.

The rules of table etiquette are actually very simple, easy to learn and practice. Often these rules follow themselves. Dining etiquette is based on the principle of making yourself and others comfortable through appropriate behavior. Therefore, many of the rules of dining etiquette are simply expressions of politeness. For example, it is considered rude to lean over another person at a table to get something, so we ask others to pass what we need. In this case, we usually use polite words - sorry, please, thank you.

Writing in a notebook.
Rule 1
You need to sit upright at the table.
Rule 2
Never put a knife in your mouth (don't eat from a knife). You can easily cut your tongue.
Rule 3
If food gets stuck in your teeth, take a toothpick; it is rude to pick your teeth with a fork. A fork is for eating!

Rule 4
Cutlets, meatballs, fish cannot be cut with a knife.
Rule 5
If you need to cut some food, hold the fork in your left hand and the knife in your right.
Rule 6
At the end of the meal, place the knife and fork on the plate.
Rule 7
Don’t slurp, don’t slap your lips, don’t splash with a spoon, don’t slurp the liquid so that everyone sitting at the table can hear.
You need to eat calmly, without rushing. Don't tilt the plate towards you. Don't talk with your mouth full of food.

To reinforce the material, the teacher reads Yuri Chichev’s poem “At the Table”

Everyone knows this from childhood:
“When I eat, I am deaf and dumb.”
And at least a word ETIQUETTE
Will I be allowed to say or not?
When you chew, keep your mouth closed.
Swallow - then tell me.
* * *
So that your fingers don't become
Cheese, sausage grabbers,
There is a fork with every dish.
And well-mannered people
They take everything with a fork
And they put it back.

And in the salad, you see, there is a spoon.
Give yourself some
Don't pile up:
Eat it and take more later.
* * *
Vinaigrette, salad, potatoes,
Use a spoon to pick it up
Only the general one, not the one
What's been in your mouth?
* * *
Don't grab food with your hands -
Mom will be very embarrassed.
ETIQUETTE will add here:
They only take the bread by hand.

* * *
The bread dish is far away
Not easy to reach.
Don't put your sleeve in the salad,
Don't hit the delicate wine glass.
There are neighbors at the table -
Ask them politely.

Don't wipe your mouth with your hand -
There is a napkin in front of you.

Don't lick your fingers
Who grab everything.
Learn ETIQUETTE, kids:
There are napkins for your hands.
* * *
To cut something, a knife
You take it in your right hand,
Fork in left hand,
Sit down like a queen.

Whoever learns to eat at home,
There will be no pain when visiting.

Conversation with students. Invite students to tell how guests are received in their family.

Practical Job. Choose the right utensils for breakfast. Fold one of the napkin options that the teacher demonstrated earlier.

Role-playing game: visiting a cafe. The class is divided into two groups: cafe visitors and waiters.

Visitors come up with a breakfast menu, waiters set the table with the necessary cutlery according to the order.

3. Analysis and evaluation of the lesson

Analyzing the lesson, the teacher asks questions:

What new things did the students learn during the lesson?

What are your favorite ways to fold napkins?

Will you be setting the table for breakfast in your everyday life?

The teacher analyzes and compares the results of the teams’ work, makes the necessary recommendations, and evaluates the practical work.

• “Table setting. Table culture”, 128.41kb.
• Lesson outline “Table setting. Table culture”, 98.43kb.
• Goal: To foster a culture of table etiquette and communication with people, 119.19kb.
• , 40.25kb.
• Technology lesson in 6th grade Topic: “Bread on the table. Table setting for dinner. Elements of etiquette", 40.29kb.
• Commission of the Public Chamber of the Russian Federation on Interethnic Relations and Freedom of Conscience, Association, 83.67kb.
• Children's and parent's creative project “Pushkin's Tales”, 86.88kb.
• Verbatim report of the round table meetings on May 12, 2004. Opening remarks, 3172.81kb.
• Gifted children. Motivation and stimulation in the learning process, 33.85kb.

Creative project

Table setting for breakfast

Work completed:

5th grade student Plaksina Lyuba

I checked the work:

Technology teacher

Butarovich G.N.

Creative project

Table setting for breakfast

Project goals:

1. Assess your capabilities in creative activity.

2. Analyze the project, that is, bring the idea that has arisen to real results: produce products (or services).

3. Put what you have prepared into practice.

4. Evaluate the work done.

To complete the project it is necessary to draw up diagram .

Justification of the problem,

Need.

Cost price.

Occupational Safety and Health.

Cooking technology.

Table setting for breakfast.

Choice of dish.

Aesthetics.

Variety of serving.

Equipment and dishes.

Product selection.

Justification of the problem that has arisen.

My mother left for the city of Kostroma. She left early, and when I got up, she was not at home and I decided to cook breakfast for myself. And I remembered what we cooked in cooking class.

Ideas:

1 idea

I decided to make myself a fruit salad and coffee with milk for breakfast. Then a canapé sandwich with sausage and cheese.

How to make this breakfast.

Fruit salad: take apples, pears, oranges, grapes, bananas, cut them into cubes, put everything in a salad bowl and season with yogurt.

Coffee: put 3 spoons of coffee, 2 spoons of sugar, pour boiling water and add milk.

Canapes: put bread, sausage, cheese on a skewer.

2nd idea.

I decided to make myself fried potatoes and a cutlet for breakfast. Tea with sandwich butter and jam.

How to make this breakfast.

1.Fried potatoes: wash the potatoes, peel them, cut them into circles, fill the frying pan with oil and add the potatoes and in 35 minutes it’s ready.

2. Cutlets: fill the frying pan with oil and place.

3.Tea: sprinkle tea into a teapot, pour boiling water, wait 5 minutes and the tea is ready, pour it into a mug and sweeten.

4. Sandwich: cut off white bread, spread with butter and jam.

3 Idea.

I decided to make myself millet porridge, cocoa and cookies for breakfast.

How to make this breakfast .

Millet porridge: wash the millet, put a saucepan with milk on the fire, add millet, salt, add sugar, bring to a boil and finally add butter.

Cocoa: put a saucepan with milk on the fire, pour cocoa powder into boiling milk, add sugar. Pour the finished cocoa into glasses.

Serve cookies with cocoa for breakfast.

Table setting for breakfast.

For 1 breakfast.

I decided to lay a white tablecloth on the breakfast table. I put a vase of flowers in the middle of the table, a pie plate with patterns on the left, a snack bar on the right, and the main plate in the middle. I'll put a fork on the left, a spoon and a knife on the right. To the right of the snack plate I will place a cup with a saucer and a teaspoon, and to the left a vase with napkins

For 2 breakfast.

For breakfast, I decided to lay a tablecloth with red flowers, put a vase with cookies and sweets in the middle of the table, put a pie plate with blue flowers on the left, 5 cm from the edge of the table, and placed a snack plate to the right of it.

And on the left I put a milk jug and napkins

Breakfast for 3

I decided to lay out a colorful tablecloth for breakfast. I placed a carafe of juice in the middle, placed a pie plate on the left, and placed the main plate 5 cm from the edge of the table.

And on the right is a snack bar. I’ll also put a butter pan, fork, spoon, knife and napkins on the table.

Menu

Idea #1

Fried potatoes with cutlet

Sandwich with butter and jam

Idea No. 2

Fruit salad

Coffee with milk

Idea No. 3

Millet milk porridge

Cocoa with cookies

Evaluation of the work done: I think the project was a success. Mum and I really enjoyed breakfast and it was a pleasure to eat at the beautifully set table.

Creative project

Creative project- This is an independent creative work.

1. Project topic (Products for kitchen interiors, towels, potholders, napkins...)

2. Selection of information (Magazines, drawings with types of embroidery)

3. Determining the scope of work and drawing up a plan for its implementation.

4. Completion of theoretical and practical parts.

5. Design of the graphic part (drawings, diagrams, drawings)

6. Production of visual materials.

7. Preparing a project defense, assessing the quality of your work.

Activity plan during the project implementation.

1 Organizational and preparatory stage

Justification of the problem and need that has arisen.

Model selection. Description of the appearance of the model.

Selection of materials.

Selection of equipment, tools and devices.

Organization of the workplace.

2 Technological stage

Performing technological operations.

Compliance with terms and conditions and work culture.

3 Final stage

Evaluation of the work done

Project protection

When choosing creative projects, you must consider the following requirements:

Personal interests;

Specifics of local conditions

Complexity and labor intensity

Creative independence

Possibility of selling the product

Be truthful

Specific

Tell the consumer what he wants to hear or see

Arouse buyer interest.