Serving is a decoration of the table, dishes. It is used both for festive events and hostesses for a family lunch or dinner. We will try to figure out what types of serving are, what are the basic rules for arranging a festive table. And also find out if there are special rules for unfolding appliances.
Terminology
Serving is a term that is used to refer to a number of processes that occur when eating. For example, decorating dishes. It is used to give dishes an outwardly interesting look - this is serving dishes. There is also a table service or wine service. At the same time, it is taken into account that the supply of different varieties of wines should be made to certain dishes. Serving can be standard or festive. The latter helps to give the meal the right mood.
Festive serving - how is it?
Certainly, one of the most important table settings is the festive one. There are several general ruleswhich must be observed regardless of the occasion of the celebration, as well as the number of persons for whom the table is laid.
First of all, for a gala dinner, the table is set with a clean tablecloth. In most cases, it is better to give preference to the white color of the fabric. For each guest, a separate large serving plate is prepared, which, one might say, acts as a stand. It is on this large plate that appetizers are displayed, then first courses and second courses.
The hostess should also remember that there is a pie plate on the table, in which bakery products are laid out. The pie plate is located to the left of the serving plate. A knife is placed on top of it, in case the guest is offered sauces, jam or butter. In some cases, you can see a cup of water or mint on the table to wet your fingers.
It is advisable to put a vase of flowers or a fruit basket in the center of the table. Also often, when changing dishes, a birthday cake is placed in the center of the table.
Cutlery
Of course, we should not forget about the required number of appliances, which depends on the dishes served. Cutlery is laid out along the edges of the serving plate. And in the correct location: all the knives on the right, the forks on the left.
If dessert is included in the menu, the first course (soup) utensil is placed above the serving plate. If no dessert is expected, the spoon is moved to the first knife. Appliances intended for first courses (in order of serving) are the last ones themselves. In this case, the movement of the cutlery occurs towards the serving plate.
According tomodern serving rules, a set of cutlery should include a small snack fork and knife, which are served with cold and a limited part of hot dishes. Larger cutlery is intended for the first and second courses. Fish utensils include a fork with 3-4 prongs and a hole for the bones, as well as a spatula-shaped knife. There is also a dessert set, which consists of a knife, fork and spoon.
Serving meals
Serving of this type is called decorating dishes for serving. For example, a salad laid out through a certain mold on a plate can also be called a serving of this dish. Here are the most famous types of serving salads. Greek salad is most often decorated with cheese plates and olives, as well as colored onion rings.
When serving a salad, the ingredients are not mixed, but laid out in layers. The photo shows a serving of a classic Greek salad with an interesting presentation.
Salad "Olivier" is served on the table dressed, garnished with parsley or Chinese cabbage leaves. It is also often decorated with various desserts for serving. For this, mint, powdered sugar or grated chocolate are used. When serving drinks, you can use mint, lemon wedges or various berries.
Serving hot meals can also be interesting. For example, restaurant chefs advise serving hot soups in a bowl made from bread. Meat baked with vegetables can be served in special clay pots, they allow the dish to stay longer.hot. Meat can be accompanied by various sauces in separate bowls for each guest.
"Secret" signs
It is important not only to correctly arrange the served dishes, plates and cutlery, but also to be able to use the entire dining arsenal. For example, if a guest pauses but wishes to continue tasting a dish, cutlery etiquette advises placing the fork and knife with the handles on the table, and with the tips on the plate, turning them slightly away from you.
If the guest wants to leave the table for a while without finishing the meal, he needs to cross the cutlery on the plate so that the prongs of the fork are directed to the left, and the edge of the knife is to the right.
After dinner, you need to put the cutlery parallel to each other. Leave a tablespoon for soup in a bowl. It is important to note that the presence of half-eaten food does not disrespect the chef, so guests should not worry about this. After all, a large number of dishes are served on holidays and you need to try them all.
