glassware, silverware, centerpiece and menu.

Entries may be made by individuals or in teams of two. They will be judged in Junior (4-6) at 9:30 a.m., Intermediate (7-8) & Senior (9-12) grade divisions at 10:30 a.m., and in the two catego-ries, 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

Franklin County: 4-H Table Setting Challenge

Did you know that you can be a designer each time you set the table? A designer choos-es and arranges 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 4-H members grades 4-12 in Franklin County.

Participants select a theme and display one place setting, including table covering, dishes,

I o wa S ta te Un iv e r s i 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? 9:30a.m. & 10:30a.m. Saturday

Where? Youth Exhibits Building

Registration Deadline

June 19

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 formal 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! “

Page 2 Franklin County: 4-H Table Setting Challenge

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

How to Create Your Table Setting

Page 3 Volume 1, Issue 1

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

Examples for an Informal Meal:

Page 5 Franklin County: 4-H Table Setting Challenge

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.

Franklin County 4-H Table Setting Challenge Judging Sheet

Name ________________________________________ Contestant Number _________________ 4-H Grade as of Sept. 1, 2014 ____________ Division: (circle) Jr. Int. Sr.

Category: o Casual o Formal Ribbon: P B R W

See reverse for checklist

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.

Note: Only the utensils needed are placed on the table.

Meal Service Study Sheet

Basic Table Setting

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.

3. If glassware contents are cold, serve with saucer to catch moisture condensation.

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