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1. Prayer Time "When LIFE gets too Hard to STAND, KNEEL"

2. LET'S LEARN TLE - 9 In a Fun and Engaging way.

3. GREETINGS!

4. CHECKING OF ATTENDANCE

5. Back to School Ice Breaker Game I spy

6. I spy with my eye something... Big and round!

7. I spy with my eye something... Big and round!

8. I spy with my eye something... long and numbered!

9. I spy with my eye something... long and numbered!

10. I spy with my eye something... round and sticky!

11. I spy with my eye something... round and sticky!

12. I spy with my eye something... big and wearable!

13. I spy with my eye something... big and wearable!

14. I spy with my eye something... wooden and pointy!

15. I spy with my eye something... wooden and pointy!

16. I spy with my eye something... cream and paste!

17. I spy with my eye something... cream and paste!

18. Review

19. FIND THE MISSING LETTER Let’s Play

20. _IN_ER F__K

21. DINNER FORK

22. D_S__RT _PO_N

23. DESSERT SPOON

24. F_U_T _ORK

25. FRUIT FORK

26. S_EAK _N_FE

27. STEAK KNIFE

28. B_T__R SP_EA_ER

29. BUTTER SPREADER

30. S_L_E_WA_E

31. SILVERWARE

32. TLE-9 ST. BERNARD Tableware in Dining Room/ Restaurant

33. CLASSROOM RULES 1. LISTEN CAREFULLY 2. SIT PROPERLY 3. KEEP QUITE 4. COOPERATE

34. LEARNING OUTCOMES: A. RECOGNIZE THE TYPES OF TABLEWARE. B. ILLUSTRATE AND ELABORATE THE PURPOSE OF TABLEWARE. C. REALIZE THE IMPORTANCE OF TABLEWARE.

35. TABLEWARE Serveware Dinnerware Glassware Flatware

36. FLATWARE/ SILVERWARE is a utensils, such as knives, forks, and spoons, used at the table for serving and eating food.

37. EXAMPLES OF FLATWARE

38. The dinner fork measures about 7 inches in length. It is used to eat the main course at formal and informal meals. DINNER FORK

39. The fish fork is approximately 71⁄4 to 73⁄4 inches in length and is used in formal and informal dining. To provide leverage in separating fish from the body, the fish fork features an extra-wide left tine and an optional notch, grooved to fitover the bones. FISH FORK

40. The luncheon fork is approximately 63⁄4 inches long, a size in proportion with a luncheon plate, and is found more often in older flatware sets. LUNCHEON FORK

41. It is approximately 63⁄4 to 8 inches long. It is made with on long narrow tine that ends with two hooks or with a long, narrow center tine and two hooked tines on either side; both shapes are used to spear lobster served in a shell. LOBSTER FORK

42. The fruit fork is made with narrow tines and a long slender handle; it is approximately 61⁄4 inches in overall length. FRUIT FORK

43. The tines of salad forks are flatter and slightly broader than a dinner fork, and the utensil is approximately 6 inches long. SALAD FORK

44. The dessert fork is a specialized fork approximately 6 to 7 inches in length that looks similar to a salad fork, only a little narrower. It is not made as part of a flatware set. DESSERT FORK

45. The ice cream fork features a wide shallow bowl with three tines at the tip. The spoon is used to scoop and eat soft ice cream, and the tines to cut, spear, and lift firm bites to the mouth as two dessert utensils are provided informal dining, namely a dessert. ICE CREAM FORK

46. The pastry fork evolved about 1880. It looks similar to a salad fork, but it is narrower and slightly shorter, approximately 5 to 51⁄2 inches long. To provide leverage in cutting, the left tine is often notched. PASTRY FORK

47. It is approximately 41⁄2 to 51⁄2 inches in overall length. The purpose of a seafood fork is to spear seafoodserved in a compote or a shell, such as shrimp cocktail or coquille St. Jacques. SEAFOOD FORK

48. The strawberry fork is used to pierce fresh strawberries and dip them into condiments, such as powdered sugar, brown sugar, whipped cream, and sour cream. STRAWBERRY FORK

49. The snail fork is approximately 41⁄2 inches in overall length, a small fork made with two long, pointed tines. Informal dining, snails are prepared without shells and served on a snail dish made with indentations to hold the buttery sauce, and the meat is eaten with a snail fork. SNAIL FORK

50. The oyster fork is a small utensil made with three short wide curved tines, approximately 4 inches in overall length. The left tine is extra wide to assist in cutting the membrane that connects the oyster to the shell. OYSTER FORK

51. Spoons are used to sip, stir, and sup. The following fourteen types are discussed below in order of descending size. SPOONS

52. The iced-beverage spoon, also known as an iced-tea spoon, it is the longest in a set of flatware, with approximate of 7-10 inches. it is used to stir sugar in cold beverages served in a tall glass, such as iced tea or iced coffee. ICE-BEVERAGE SPOON

53. It is similar in size and shape to a tablespoon, only the bowl is a little smaller and tapers slightly to a tip, and the handle is shorter. The overall length of the oval soup spoon varies from approximately 5¾ to 8¼ inches. OVAL SOUP SPOON

54. The dessert spoon lies midway in length between the tablespoon and teaspoon, approximately 7 to 7¼ inches long. The shape of the bowl is oval and holds approximately two teaspoons of food, a size that affords a generous bite. DESSERT SPOON

55. It is an all-purpose spoon slightly larger than a teaspoon but smaller than a tablespoon, a utensil used originally to sip cream soup and eat dessert. The shape of the bowl is oval, and the length is approximately 6½ to 7½ inches. PLACE SPOON

56. It is approximately 6 inches long. It is made with a round bowl to fit the shape of the cream soup bowl. To reach the depth of the cream soup bowl, the cream soup spoon is made with a longer handle than a teaspoon. CREAM SOUP SPOON

57. The average teaspoon measures approximately 5½ to 6¼ inches in length. The teaspoon is used only in informal dining to stir hot beverages, sip soup, and eat solid food, and it is the wise host who collects extras. TEASPOON

58. It is a specialized spoon found in older sets of silver. Made for an era when afternoon tea was taken at five o'clock, the spoon is approximately 5 ¼ to 5 ½ inches long. Although the five o'clock teaspoon is slightly shorter than a teaspoon, it is a little larger than an after-dinner coffee spoon. FIVE O'CLOCK SPOON

59. The ice-cream spoon is used at informal meals only to eat frozen dessert served on a plate, such as an ice-cream roll, also known as an "Ice Cream Scoop". It is approximately 5 inches in length and made with a wide shallow bowl to afford a generous bite. ICE-CREAM SPOON

60. The citrus spoon, also known as a grapefruit spoon, orange spoon, and fruit spoon, features an elongated bowl and a pointed tip. The overall length is approximately 5½ to 6½ inches. The citrus spoon is made with a plain or serrated edge. CITRUS SPOON

61. The bouillon spoon is used at light meals, such as formal and informal luncheons, when the clear or jellied soup is served first. The bouillon spoon looks like a cream soup spoon. However, the bowl is smaller, and the handle is shorter; it is approximately 5 to 5 ½ inches long. BOUILLON SPOON

62. It is used only for informal dining, , a small cup of strong coffee is served after the meal to aid digestion, and after-dinner coffee spoons are used. The after-dinner coffee spoon is approximately 4½ to 5 inches long, a length that balances the after-dinner coffee cup. AFTER-DINNER COFFEE SPOON

63. A chocolate spoon is only used today when hot chocolate is served in a small chocolate cup. Any small spoon will do, such as an after-dinner coffee spoon or a demitasse spoon. CHOCOLATE SPOON

64. The demitasse spoon, also known as a mocha spoon (to stir coffee made with an equal amount of hot chocolate), is approximately 3¾ to 4½ inches long, in proportion with the demitasse cup and saucer used informal dining. DEMITASSE SPOON

65. A salt spoon is placed in a salt cellar before and after use. SALT SPOON