When faced with white-tablecloth dining, do you know your etiquette?

Tsk, tsk. We may have the basics down pat: No elbows on the table. No blowing into straws to make bubbles in drinks. No plate licking. But when we’re faced with white-tablecloth dining, some dishes might still be a challenge.

My husband shivers when he sees a big old plate of spaghetti. The night he took the homecoming queen out is forever chiseled in his memory.

Armed with their first-date manners, Phil and beautiful Janet faced two daunting bowls of slender noodles, twisted into pasta mountains and dripping with deep-red marinara.

Not sure of spaghetti-eating protocol, they froze. Their hands neatly folded in their laps, sweating into starched linen napkins. Neither wanted to be the first to make a faux pas. So, as the pasta got cold, they struggled to make interesting conversation.

In their heads, etiquette questions ricocheted. It’s twirled, right? Oh, my, it’s supposed to be spun around the fork using a soupspoon, or is that wrong? And what about those dangling bits? Maybe I should cut it like a T-bone steak?

Edgy servers, eager to turn the table, finally forced the teens to eat. Well, a few fretful forkfuls anyway.

Think you’ve got the basics down? Take our quiz to see. If you still need help, these recipes can give you some practice.

This bean dip is so delicious there might be a big temptation to double dip. It can be prepared up to two days in advance and stored airtight in the refrigerator.

No-Double-Dip Creamy White Bean Dip

From Bon Appetit magazine

1 large clove garlic, peeled

1 (15-ounce) can cannellini (white kidney beans), drained

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

3/4 teaspoon ground cumin

Salt and pepper

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh dill

1 teaspoon grated lemon peel

For serving: Toasted pita triangles, chips, crackers or raw vegetables

With motor running, drop garlic into food processor fitted with metal blade. When minced, stop machine; add drained beans, lemon juice, olive oil and cumin. Process until smooth. Season to taste with salt and pepper; pulse to blend. Place in serving bowl; cover and refrigerate.

At serving time, combine fresh herbs and lemon peel in small bowl; gently mix. Sprinkle over bean mixture. Serve with toasted pita triangles, chips, crackers or raw vegetables.

Yield: About 1 1/4 cups

Nutrition information (per teaspoon): 46 calories, 2 grams fat (39 percent fat calories), 3.2 grams protein, 4.1 grams carbohydrate, no cholesterol, 1.8 grams dietary fiber, 100 milligrams sodium.

Spinach and cheese are a gastronomic pairing made in heaven. In this warm dish, three tangy cheeses join forces with spinach from a bag. Green tooth, anyone?

Between-The-Teeth Baked Spinach with Three Cheeses

Butter for coating dish

1 medium onion, finely chopped

1/2 cup crumbled feta cheese

1/2 cup grated Edam cheese

1/4 cup crumbled blue cheese

2 tablespoons chopped fresh dill

2 tablespoons fresh bread crumbs

1 egg yolk

3 tablespoons olive oil

2 (10-ounce) packages ready-to-use fresh baby spinach

Preheat oven to 350 degrees. Lightly butter 11-by-9-inch baking dish.

Mix next 7 ingredients in large bowl; set aside.

In large pot or Dutch oven, heat olive oil over medium-high heat. Add spinach; sauté until wilted and juices evaporate, about 3 minutes. Transfer to strainer; drain well. Shake strainer up and down to remove as much liquid as possible. Or wait until cool enough to handle and squeeze out moisture with hands.

Arrange spinach in prepared baking dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes.

Heat broiler. Broil spinach, about 6 inches from broiler element, until cheese is golden brown on top, watching closely, about 2 minutes. Serve as a first course or side dish, or, for an appetizer, serve hot, with slices of fresh, rustic bread.

Yield: 4 side-dish or first-course servings; 12 appetizer servings

Nutrition information per serving: 218 calories, 18.4 grams fat (76 percent fat calories), 11 grams protein, 2.8 grams carbohydrate, 184 milligrams cholesterol, 1 gram dietary fiber, 620 milligrams sodium.

Practice using your chopsticks with this incredible Tangerine Chicken. If you like, serve it with steamed white or brown rice. And if you prefer a milder version, omit the Asian chili sauce.

Spicy Tangerine Chicken

Adapted from “Hot Wok” by Hugh Carpenter (Ten Speed, $17.95)

For chicken:

4 boneless, skinless chicken breasts, cut into 1/4 -inch cubes

1 tablespoon soy sauce

1 tablespoon rice wine or dry sherry

1 tablespoon oyster sauce (see note)

2 teaspoons minced tangerine or orange zest, colored part of peel

2 red bell peppers, cored, seeded, cut in 1/2 -inch pieces

1 medium zucchini, trimmed, cut into 1/2 -inch pieces

1 large yellow or brown onion, cut into thin wedges

3 tablespoons vegetable oil or canola oil, divided use

4 cloves garlic, finely minced

For sauce:

1/2 cup tangerine or orange juice, freshly squeezed

1/4 cup rice wine or dry sherry

1 tablespoon oyster sauce

1 tablespoon Asian sesame oil (see note)

2 teaspoons Asian chili sauce (see note)

1 tablespoon cornstarch

To prepare chicken: In bowl combine chicken with soy sauce, rice wine, oyster sauce and tangerine zest; toss to combine and set aside. Marinate at least 15 minutes but not longer than 8 hours, refrigerated.

Combine peppers, zucchini and onion in bowl; set next to wok on stove. Place oil next to wok. Place garlic next to wok. Set plate next to wok.

In small bowl, combine sauce ingredients. Set next to wok. Place wok on highest heat. When hot, add 2 tablespoons oil. Roll oil around work and when it just begins to give off a wisp of smoke, add chicken. Stir and toss chicken just until it loses its raw exterior color, about 2 minutes. Slide chicken onto plate.

Immediately return wok to heat. Add remaining 1 tablespoon oil and garlic. When garlic turns white, about 5 seconds, add vegetables. Stir and toss until vegetables turn bright color, about 2 minutes. Stir sauce ingredients and add to wok. Add chicken and stir-fry until sauce thickens enough to glaze chicken and vegetables. Taste and adjust seasoning as needed.

Note: Oyster sauce, Asian sesame oil (sometimes labeled “dark” or “roasted”) and Asian chili sauce are available in the Asian specialty sections of most supermarkets.

Yield: 4 main-course servings, 8 servings when other entrees are served

Nutrition information per serving: 390 calories, 20 grams fat (46 percent fat calories), 18 grams protein, 34 grams carbohydrate, 65 milligrams cholesterol, 0.5 grams dietary fiber, 860 milligrams cholesterol.