Food Culture and Etiquette

Contents

Outline 2

Activities 3

Quick Write: 4

Making Food Decisions 5

Your Food Habits 6

Dining Habits Survey 9

SURVEY RESPONSE: 10

Setting the Table 11

Meal Service 12

Outline

Food Culture and Etiquette HTR-F10.4

A. Table Manners and Etiquette HTR-F10.4.1

B. Table Setting HTR-F10.4.2

1. Basic Table Setting Techniques

2. Meal Service Styles

C. Differences Affecting Food Preparation and Service

1. Regions in the U.S. HTR-F10.4.3

2. Various Cultures HTR-F10.4.4

a. Food Preparation Techniques

b. Table Settings

c. Meal Etiquette

d. Food Habits

e. Traditions

D. Influences on Food Choices and Habits HTR-F10.4.5

1. Culture

2. Geographic Region

3. Socioeconomic Status

Factors that influence choices

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A. Physical

1. Health issues

2. Taste

3. Age

4. Appetite versus hunger

B. Psychological

1. Emotions

2. Food associations

3. Past experiences

C. Social

1. Family

2. Peer pressure

3. Special occasions

4. Fads

5. Lifestyle

6. Advertising

D. Cultural

1. Natural origin

2. Religion

3. Traditions

4. Ethnic customs

E. Resources

1. Food supply

2. Time

3. Energy

4. Knowledge

5. Skills

6. Money

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Scientific and technological developments

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A. New developments

1. Packaging and processing

a. Risks

b. Benefits

2. Genetic engineering

3. Fact versus fallacy

B. Additives and fortifiers

1. Purpose

2. Fortification versus enrichment

C. Regulatory agencies

D. Careers and job readiness

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Activities

Cognitive Skills

·  Discuss whether technology will be able to fully ensure the safety of the food supply. Identify sources of food contamination.

·  Examine labels of different grain products and determine whether the products have been fortified or enriched.

·  Chapter 1 Activities A and D

·  Chapter 3 Activity E

·  Chapter 7 Activity D and E

References:

Guide to good food. Tinley Park, IL: Goodheart-Willcox Company, Inc., 17-34.

Guide to good food. Tinley Park, IL: Goodheart-Willcox Company, Inc., 27-28, 30-31, 73-74, 125-141, 455.

Quick Write:

Do you think whether technology will be able to fully ensure the safety of the food supply? Identify sources of food contamination.

Observation:

Examine labels of different grain products and determine whether the products have been fortified or enriched.

Making Food Decisions

Activity A/Chapter 1

Directions: Think of a specific decision you might make about the food you buy, prepare, or order in a restaurant. Complete the following exercise to help you work through the steps of the decision-making process.

1.  State the decision to be made.

2.  List your alternatives:

3.  Identify the pros and cons of each alternative

4.  Which option do you think will best meet your needs? Explain why.

5.  How might this decision help you make decisions in the future?

Your Food Habits

Activity D/Chapter 1

Directions: Answer the following questions about your food habits.

1.  How many meals do you eat each day?

2.  How many snacks do you eat each day?

3.  What size portions do you eat?

4.  How often do you take second helpings?

5.  How much time do you spend at each meal?

6.  What times of day do you eat?

7.  Is your eating behavior different on weekends than it is on weekdays? IF so, explain why.

8.  Where do you do most of your eating?

9.  With whom do you do most of your eating?

10.  What factors, other than hunger, sometimes cause you to eat?

11.  What else, if anything, do you do while you are eating?

12.  How does food make you feel?

13.  What do you grab to satisfy hunger in a hurry?

14.  What is your favorite food?

15.  Name a food you do not like and explain why you do not like it?

16.  How does culture affect your food habits?

17.  How does lifestyle affect your food habits?

18.  How do family members and friends affect your food habits?

19.  How does mass media affect your good habits?

20.  How do current trends affect you food habits?

Dining Habits Survey

Activity E/Chapter 3

Directions: Survey five teens about their habits and preferences when dining out. Record their answers in the chart provided. Then use your survey findings to make a general recommendation for teens regarding their food choices when eating out.

1.  What is your sex?

A. Male B. Female

2.  Besides lunch how often do you eat away from home?

A. <1 week B. once a week C. 2-3 times a week D. 4-5 times a week.

3.  Besides lunch where do you most often get the food you eat away from home?

A. Fast-food B. Sit down restaurant

C. Pizza or sandwich shop D. Snack bars and concession stands

4.  What type of foods do you most often choose when you eat away from home?

A. Hamburger or sandwich B. Pizza

C. Chips and salty foods D. Fried food

E. Candy F. Soft drinks and shakes

5.  What impact does nutritional value have on your food choices when eat out?

A. A great deal of the time B. Some impact

C. Little Impact D. No impact

6.  Who do you usually eat with when you eat away from home?

A. Family member B. Friends

C. Dating partner D. Coworkers E. I usually eat alone

7.  Why do you usually eat away from home?

A. Convenience B. Entertainment

C, Variety D. to be friends with

E. Avoid cooking F. Habits

8.  What factor has the greatest influence on the foods you choose?

A. cost B. Personal likes and dislikes

C. Nutrition D. Choices of people eat with me.

SURVEY RESPONSE:

What conclusion can you draw from your survey findings?

What recommendations would you make to teens about their food choices when eating out based on these conclusions?

Setting the Table

Activity D/Chapter 7

Directions: Using the rectangles below as place mats, draw and individual cover for each of the following menus. Each cover should include the correct placement of the dinnerware, flatware, glassware, and lines needed by one person. Label or draw the menu items for each cover as shown in the following example. *There are some examples of formal setting on the next page. The book doesn’t have pictures.

Formal setting examples:

Meal Service

Activity E/Chapter 7

I. Directions: The six major styles of meal service are listed below. Read the following meal service descriptions. Then write the letter of the style of meal service to which it corresponds in the blank. (Some letters will be used more than once.)

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A.  American or family style service

B.  Russian or continental service

C.  English service

D.  Compromise service

E.  Blue plate service

F.  Buffet service

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II. Directions: Read the following statements about waiting on the table. If the statement is true, circle T. If the statement is false, circle F.

T F 11. The style of service helps determine the way in which the table is cleared and new courses are served.

T F 12. The table is cleared in a clockwise direction

T F 13. The cohost is usually served first.

T F 14. When serving, the server should stand at the guest’s left side and place the plate with the left hand.

T F 15. When clearing a course, the serving dishes should be removed first.

T F 16. A small tray should be used to remove items that will not be needed for the next course.

T F 17. Water is poured from the left side with the left hand.

T F 18. When serving a new course, the first step is to place the needed dinnerware at each cover.

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