Franklin County: 4-H Table Setting Challenge

glassware, silverware,

centerpiece and menu.

Entries may be made by

individuals or in teams of

two. They will be judged

in Junior (4-6),

Interme-diate (7-8) and Senior (9

-12) grade divisions and

in the two categories,

casual and formal.

Selected youth in each

category, casual and

formal and in each age

category will receive a

purple ribbon.

Table Setting Contest Info

Did you know that

you can be a designer

each time you set the

table? A designer

choos-es and arrangchoos-es things

according to a plan.

Actually, there is

more than one way to

set a table. The usual

way to set a table is to

put all the dishes,

flat-ware, and food on the

table before anyone sits

down.

When there is

com-pany or for a special

meal, part of the food

and dishes may be left in

the kitchen and served

later. Diners at a buffet

or a picnic may fill their

plates and glasses

be-fore they are seated.

The way to set your

ta-ble depends upon the

way the meal is to be

served. Be creative and

have fun! Color, texture,

design and creativity are

important.

For the Table Setting

Challenge one place

set-ting is to be displayed.

This place setting will

include:



A table covering



Dinnerware



Stemware or glasses



Flatware



A centerpiece



And a menu of the

food to be served.



DO NOT BRING

FOOD



You must furnish

your own card table

for the display unless

it is a picnic where

the table settings

may be placed on an

appropriate blanket

or other covering on

the floor.

The Table Setting

Challenge is open to all

H members grades

4-12 in Franklin County.

Participants select a

theme and display two

place setting, including

table covering, dishes,

I o wa S ta te U niv e r si ty

The 4-H Table Setting Challenge is open to all 4-H members in grades 4-12 and entries can be made by individuals or teams of two.

Why should you participate in the

Table Setting Challenge? You can have fun learning how to:

 Express originality and creativity in choosing a theme

 Properly set a table

 Plan nutritious meals

 Choose a costume that fits your theme

 Use your Skills for en-tertaining

Contest Details

When? 10:00 a.m.

Saturday

Where? Youth Exhib-its Building

Registration

Deadline June 21 Who to

con-tact for more information

Franklin County Extension

Set-up and Contest Judging

person’s dishes and contains the din-nerware and flatware for the meal being served.

What are Table Appointments?

These include any item used to set a table: tablecloth, placemats, din-nerware, glassware, flatware, and centerpiece.

Remember, be creative and have

fun!

What is Flatware? Flatware is

your knives, forks, spoons and

other eating utensils.

What is Dinnerware? Those are

the plates and possibly bowls that

you will use for eating.

What is Stemware or

Glass-ware? Those are the cups,

gob-lets, glasses and cups and

sau-cers or mugs that you use to drink

liquids in the meal.

What is a Centerpiece?

This is what you choose to put in

the center of your table to tie your

theme together.

What is a Cover?

A cover is the space needed for each

ration required for all menu items,

as well as food safety.

You MUST Bring a card table

for the display (except for the

pic-nic category, in which an

appropri-ate blanket or other covering may

be placed on the floor). Please

make sure your card table is

stur-dy and can handle the weight of

your table setting.

During judging, you PRESENT

your table setting to the judge by

telling them about your ideas and

why you chose this particular

theme. You should view yourself

as a host and the judge as your

guest. You should extend a

wel-come to your guest and present

your ideas behind your theme,

choice of menu, food preparation

and food handling for your meal.

Following your presentation, be

prepared to answer any questions

your guest may have. Senior age

members should be able to

de-scribe the ingredients and

prepa-Table Setting Terms to Know

Contest Categories

4-H members may enter

casu-al or formcasu-al themed place

set-tings.

Formal themed place settings

would include candles, more than

three pieces of flatware, china,

tablecloth and/or mats are

ac-ceptable and cloth napkins.

For-mal themes would be for

occa-sions where you would dress up.

Casual themed place settings

could be planned for indoors,

out-doors, use any type of cover

(tablecloth, blanket or paper) and

any type of table service.

Overall place setting should be

an expression of the youth’s

crea-tivity; homemade touches are

en-couraged! It should be evident

which theme you have selected.

“Overall place setting

should be an expression of

the youth’s creativity;

homemade touches are

encouraged! “

handle pointing to the right.  Salad, bread and or dessert plate

(s)—or bowl(s)—may be placed at the top of the fork(s).

When selecting your cover, include a dish for each course. Placement may vary according to how and when food is served.

Centerpiece

The centerpiece should be coordi-nated with the table appointment and be appropriate for the occasion The centerpiece should be visible to all as if the entire table was set and should not obstruct anyone’s view of each other. You may select or make your centerpiece. Centerpiece candles are NOT to be lit. Points will be deducted for lit candles.

Menu

When planning a menu, first de-cide on the main dish. Select appro-priate vegetables, appetizer, soup or salad, Add a bread, dessert and bev-erage, if desired.. Use My Pyramid to plan nutritious meals. Breakfast, party

Theme

What is the occasion….a family dinner, a holiday, or lunch with friends? Select a theme which fits the occasion. Possibilities can run from a fishing party sack lunch to a formal Mother’s Day dinner.

Table Appointments

These include any item used to set a table: tablecloth, placemats, din-nerware, glassware, flatware, and centerpiece. Choose table appoint-ments to fit the occasion and carry out the theme. Paper plates, plasticware and paper napkins may be used for a picnic but they would not be appropri-ate for a formal dinner. Flatware and dishware must be safe to eat from i.e., no glitter, glue, chipped plates or glassware, etc. is to be used on eat-ing surfaces.

Table Covering

This is the background for the food and table appointments placed on it. It protects the table and makes for less noise. Placemats and/or tablecloths may be used. Sometimes the table is left bare. Choose a covering which is appropriate for the occasion and the other table appointments. You may match or blend colors and textures in the dishes—or use something quite different for contrast.

Place Setting

Allow at least 20 inches for each person’s dishes. This is called a cover and each cover is set exactly the same. A cover contains the din-nerware and flatware for the meal being served.

 Put the plate, china, pottery, pa-per, glass, etc. in the center of the cover about one inch from the edge of the table. If a table is not used at the event, placement may

vary.

 Place the knives and spoons on the right side, the forks on the left about one inch from the plate and one inch from the edge of the ta-ble. Turn the cutting edge of the knife towards the plate. If there is more than one piece in each cov-er, such as one dinner fork and a salad fork or one teaspoon and a soup spoon, place the one that will be used first outside the other.  Napkins folded into oblongs are

placed next to the forks with the fold to the left so it opens like a book. Decorative and creative folds are encouraged. Placement of the napkin may vary.

 The first beverage glass is placed about one inch above the tip of the knife. If serving more than one beverage, place additional glass (es) to the right of the first glass in order served.

 If coffee or tea is served, the cup is placed on the saucer and set to the right of the spoon. Have the

What to wear as a

Participant?

Participant’s should choose

to wear clothing that will

match the theme/occasion of

their table setting.

and

picnic menus should contain

two or three food groups. Other

meals should contain five food

groups. Participants are

encour-aged to develop interesting and

creative menus. For example, you

might name a food to fit your

theme. For more information on

My Pyramid, go to http://

mypyramid.gov

**Note: The use of alcoholic

beverages in any menu will

dis-qualify table setting.

Creating Your Table Setting—(Continued)

Writing the Menu

The menu should be displayed on a 4 in x 6 in Index Card or paper, ce-ramic tile, chalkboard, etc. and be printed or typed by the participant. You may decorate and prop the menu.

1) (a) List the foods in the order in which they are served. (Every menu will not include all the foods listed.)

Appetizer Main Dish Starchy Vegetable Other Vegetables Salad Bread Dessert Beverage

(b) Group foods that are served together. Use single line spacing between food items and a double line spacing be-tween courses.

2) Use CAPITALS at the beginning of all words except: the, a, an, and, or, for, to, with, or on)

3) When an item on the menu has food or sauce that goes with it, place them both on the same line with the main item to the left

Braised Pork Chops Applesauce Tomato Soup Sesame Seed Wafers

Saltines

4) When a food is commonly prepared in more than one way, avoid confusion by de-scribing the method of cooking, such as: Roast Turkey or French Fried Potatoes. 5) List each food with the exception of butter, cream, sugar, or salad dressing, unless it

is something special, such as Honey Butter or Poppy Seed Dressing.

6) Breakfast, party or picnics should include two or three food groups and formal din-ners should include all five food groups.

7) List beverages last.

8) Plan the spacing and arrangement of the items on the menu so that the written menu is symmetrical (looks balanced).

9) Consider creativeness when choosing names of menu items (except for formal

men-Page 4

_{Franklin County: 4-H Table Setting Challenge}

Broiled Ham Grilled Pineapple Slices

Cole Slaw

Hot Gingerbread with Applesauce Coffee Milk

Cream of Broccoli Soup Curried Toast Fingers Fresh Fruit Salad Plate

with Lime Sherbet Crescent Rolls Glazed Chocolate Roll

Coffee Milk Examples for a Formal Meal:

Hot Dogs Potato Chips Watermelon Slices

Baked Beans

Space Adventure Birthday Countdown to Corn Dog

Astro Chips Moon Pies Taste of Mars Jello Jigglers Milky Way Fudge Brownies and Ice Cream

Out of this World Homemade Root Beer

Table Service (50%) Score Comments

Is the complete cover correctly set? Is the tablecloth or place mat appropriate? Clean and Pressed? 8 pts.

Are dishes and silverware appropriate? 5 pts.

Is the centerpiece appropriate (color, height, occasion, visible from all sides)? 5pts.

Total effect—coordination of originality and creativity. 8 pts.

Menu (20%)

Menu: A minimum 4x6 printed or typed menu on the medium of choice.( May be propped up.) Correct spelling, use of capital let-ters, and foods in correct order as served. 5 pts.

Food choices: Do food preparation, type and variety of foods to be served compliment each other? Are foods suitable for the occa-sion and theme? Nutritional value? 5 pts.

Participant (30%)

Is 4-H’er well-groomed? Neatly and appropriately dressed? 5pts.

Interview: How 4-H’er presents him or herself (eye contact, clarity, volume) Does the 4-H’er demonstrate an understanding of table setting techniques and the menu, food preparation, and food safe-ty? 5pts.

4-H’ers conduct and sportsmanship 5pts.

4-H Table Setting Challenge Judging Sheet

Name ________________________________________ Contestant Number _________________

4-H Grade as of Sept. 1, 2012 ____________ Division: (circle) Jr. Int. Sr.

Category:

o

Casual

o

Formal

Ribbon: P B R W

4-H Table Setting Checklist (from back of Judging Sheet)

4-H Table Setting Checklist/ Judging Sheet

o

1. The flatware, plate, and napkin should be one inch from the edge of the table.

o

2. The plate is always in the center of the place setting.

o

3. The dinner fork is placed at the left of the plate.

o

4. If a salad fork is used, it is placed to the left of the dinner fork.

o

5. The napkin is placed to the left of the fork, with the fold on the left (unless a decorative/creative fold is used). The napkin may also go under a fork or on top of the plate.

o

6. The knife is placed to the right of the plate with the sharp blade facing in towards the plate.

o

7. The teaspoon is placed to the right of the knife.

o

8. If a soup spoon is needed, it is placed to the right of the teaspoon.

o

9. The soup bowl may be placed on the dinner plate.

o

10. The drinking glass is placed at the tip of the knife.

o

11. If salad, bread and/or dessert plate(s) — or bowl(s) — is used, place at the top of the fork(s).

o

12. The cup or mug is placed to the top right of the spoons.

Setting the table influences:

• appearance of the food served

• sets the tone/feeling of the meal

• makes people feel important

There are three components of a place setting:

• Dinnerware—plates, cups, bowls, saucers, platters and other serving pieces

• Flatware—butter, dinner and steak knives; salad/dessert, dinner forks; soup, dessert and teaspoons

• Glassware—water goblet, milk and wine glasses, and sherbet glass

Cover - arrangement of a place setting for one person; dinner plate is generally in the middle of the cover.

Allow 20 -24 inches of space for each cover.

Set the table with what is needed for the meal. Flatware is arranged in the order it is used, starting at

the outside and working toward the center.

There are 6 rules in proper dinnerware placement:

1. Allow 20-24” for each place setting with the plate in the middle.

2. The rule of thumb: the plate should be 1” from the table edge (use thumb).

3. Bread/butter plate—top left, above the salad plate.

4. Salad plate—lower left, above the napkin.

5. Soup bowl—on plate or separate.

6. Cup/saucer—separate or glassware.

There are differences in flatware:

1. Soup spoon—larger than teaspoon

2. Salad/dessert fork—smaller than dinner fork

3. Butter knife—shape and size smaller than dinner knife

There are 4 rules in proper flatware placement:

1. Also a rule of thumb—place items 1 to 1 1/2 ” from the table edge so that handles are lined up

and the utensils are even with the plate.

2. Forks—to the left of the plate; dessert fork is sometimes placed above the center of the plate

Knives, spoons—to the right of the plate; dessert spoon is sometimes placed above the center of the plate

3. Arrange flatware in order of use, from outside toward plate—(salad fork at the left of the dinner fork if

the salad is the first course, otherwise, to the right of the dinner fork if the salad is served with dinner)

4. Forks—tines up; Knives—sharp cutting edge toward plate; Spoons—bowls up; Butter knife—on

bread/butter plate

There are rules of glassware placement:

1. Water goblet at the tip of the knife blade.

2. Other beverage glasses at right of goblet and slightly forward in a diagonal. NOTE: cup and saucer—lower

right.

Placement of the napkin:

1. Left of the forks

2. Center of the dinner plate or cover

3. In the water goblet

The napkin is placed so that when it is removed, it will not disturb any of the flatware!

Etiquette

Table etiquette - courtesy shown by good manners at meals. Table manners reflect part of your personality to

others; makes eating a pleasant experience for everyone, most rules of etiquette involve common sense and

consideration of other people.

Common Rules of Etiquette:

• Sit down from the left side of your chair

• Assist with passing of foods when appropriate; pass to the right

• Use flatware from the outside in

• Napkin

• place on lap before starting to eat; cover your mouth and nose if you must cough or

sneeze

• leave on your chair if leaving the table and returning during a meal

• leave to the left of the plate when finished with the meal

• When eating with a small group wait until everyone is served before eating

• Follow actions of host/hostess as a guide when dining in someone’s home

• Avoid talking with food in your mouth; chew with your mouth closed

• Cut food into pieces as you eat; cut into small bite-size pieces; but meat one bite at a

time

• Sit up straight; avoid leaning on elbows while eating

• Place spoon on soup plate rather than the bowl/cup when finished eating

• Place the knife and fork on the plate with the handles parallel to the edge of the table

when finished eating

• Break one piece of bread/roll and butter one piece at a time

• Place butter on your own plate before buttering your bread/roll

Summary:

If you apply basic principles of setting the table, table service and manners you can create a pleasant

atmos-phere so that your relationships and appearance of food are enhanced. Good manners show respect for others.

Besides eating, these things should also be taking place at the table:

• Communication via conversation

• Relationship development

• Values development (I care enough to spend time with you)

• Exchange of ideas