The Planning And Serving Of Meals
( Originally Published 1918 )
Experience has shown that some foods are more acceptable at one time of day than other foods, and that certain combinations are more pleasing than others. The choice of foods will also depend upon the season of the year. For example, breakfast is, as a rule, made up of simple foods that are not highly seasoned nor subjected to elaborate methods of cooking. A fruit, a cereal, and bread, with, possibly, eggs or meat, are served at breakfast. A hot beverage is added by most people to this meal.
Fundamentally, dinner consists of a hot meat or other protein dish, with one or two vegetables. Soup, salad, and a sweet dessert are often served. The soul) is served before the meat course, and the salad and dessert follow it. The dessert may be a fruit, a cookie or other pastry, a pudding, or a frozen dish.
Lunch or supper may be a very simple meal, consisting of a soup with crackers, one protein dish (eggs, milk, or meat) with bread and stewed fruit, or a salad, with a simple dessert.
The table should always he neatly set, with individual places arranged for each one who is to partake of the meal. Each place should he wide enough for a plate, with a knife and spoon at the right and a fork at the left side. A tumbler should he placed at. the point, of the knife and a napkin at. the left of the fork. Everything on the table should be perfectly clean, the napkin should be neatly folded. and all the articles should be uniformly arranged, in order to give a neat appearance to the table. A flower or plant in the centre will add to its attractiveness. Salt, pepper, sugar, vinegar, and anything of the kind that may be needed with the meal should be arranged where it can be easily reached. Fresh water should be poured into the tumblers just before the meal is served. The bread, butter, and so on, may he put on the table several minutes before the meal is announced but the hot diches should be placed immediately before the family is seated.
If Lesson V I, entitled " Setting and Clearing the Table " as outlined in the course on the Care of the IIome lias been given, this lesson may be devoted to what to serve and how to serve it. or it may precede the lesson on `' Waiting on Table "_ The manner of serving may be demonstrated in the next lesson, in connection with the course on the Care of the Home.
Simple equipment for family service will be required, if the form of serving is to be taken up. For class practice, a table for four may be arranged. This will necessitate a table-cover, four dinner plates, four bread-and-butter plates, four tumblers, four cups and saucers, four knives, four forks, four teaspoons, four napkins, a platter, one serving spoon, and one serving fork.
METHOD OF WORK
Discuss meal service from the standpoint both of choice and combination of foods and of the method of service. Let the class plan a meal, then go through the form of serving that meal at table. In the absence of a table, the top of a desk may be used. Later in the course, the teacher should plan to combine this lesson with one on cooking and have the food served. In each cooking lesson, suggestions for serving the food should lie made, and each dish cooked should be carefully served.' Interest in this lesson may be increased by allowing the pupils to make original menus, and, if they are having some lessons in drawing, simple menu cards may be planned arid executed.
Household Science in Rural Schools:
The Value Of Carbohydrates In The Diet
Fruits And Vegetables
The Planning And Serving Of Meals
Eggs And Egg Preparation
Simple Desserts - Custards
Batters And Doughs
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