You can dine formally at home

Dec 03, 2009

THE festive season is here and many families will soon be inclined to host guests for lunch or dinner. The trick is to be prepared and plan in advance. For instance, you do not have to be qualified chef or work in a hotel to be able to set a table. It can

By Agnes Kyotalengerire

THE festive season is here and many families will soon be inclined to host guests for lunch or dinner. The trick is to be prepared and plan in advance. For instance, you do not have to be qualified chef or work in a hotel to be able to set a table. It can be part of home schooling for the entire family.

Though often taken as a preserve for hotels and restaurants, table setting is commendable for homes because it influences one’s appetite as well as health.

“A properly laid, well decorated and perhaps lit table can turn a simple meal into an unforgettable celebration,” says Obed Katushabe a chef with Amazing Grace Crystal Dinning on Lumumba Avenue.She says it is a gesture of hospitality; one way of making your dinners feel important.

When laying the table, it is important to consider the menu.” Choose the cutlery depending on the courses to be served,” advises Katushabe.

The courses may include starters, second course, main course, dessert and coffee.

Cutlery
Cutlery has its specific form according to the type of food for which it is designed, its place on the table and its proper use. For a one course dinner; place the folk on the left, the knife on the right and the spoon in front but across facing the folk.

If several similar pieces of cutlery are present, place one for each dish on the menu. The one furthermost from the plate is used first.

After the main course it is advisable to serve the dessert together with the dessert cutlery.

In case of ice-cream or fruit salad, a dessert spoon works best.
The dessert spoon always differs from the ordinary tablespoon because it is deep and round in shape.

For a fruit Plata, a folk and a knife are provided. They lie in front of the plates with the spoon handle to the right and that of the folk to the left.

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