Serving and dining

Question

This piglix contains articles or sub-piglix about Serving and dining

Answer 1

All-you-can-eat seats

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All-you-can-eat seats, also called all-inclusive sections, are blocs of seats in a Major League Baseball or Minor League Baseball park in which seat holders are entitled to unlimited hot dogs, nachos, popcorn, peanuts, soft drinks, and bottled water before and during a game. Typically located in less desirable areas of the ballpark, such as the bleachers and upper decks, all-you-can-eat (AYCE) seats are priced approximately 50% higher than seats in the same section, but are viewed by patrons as a bargain considering the added cost of ballpark food. The first AYCE section was introduced at Dodger Stadium in 2007. The trend spread to 19 of the 30 major league parks by 2010 and numerous minor league parks by 2012. In 2008 AYCE seats were also inaugurated in numerous NBA and NHL arenas and at several NASCAR tracks.

The Los Angeles Dodgers introduced the first Major League Baseball AYCE section in April 2007 after conducting three pilots during the 2006 season. Soon after, the Atlanta Braves, Baltimore Orioles, Kansas City Royals, and Texas Rangers converted their under-utilized seats to AYCE seats. The concept spread to 13 Major League Baseball parks in 2008 and 19 parks in 2010.

Major League Baseball teams offering all-you-can-eat seats include the Arizona Diamondbacks,Atlanta Braves,Baltimore Orioles,Cincinnati Reds,Detroit Tigers,Houston Astros,Kansas City Royals,Los Angeles Dodgers,Miami Marlins,Minnesota Twins,Pittsburgh Pirates,San Diego Padres,Tampa Bay Rays,Texas Rangers, and Toronto Blue Jays.

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Answer 2

The Armada Service

Armada Service

The Armada Service is a set of at least 31 silver dishes that was owned by Sir Christopher Harris (c. 1553–1625) and his wife, Mary Sydenham, of Radford House at in Devon, England. Twenty-six of these dishes are now owned by the British Museum.

During the 16th and 17th centuries amassing silver was usual for wealthy English families, including royalty, the rich and the famous. Such collections served two distinct purposes – to boost family prestige and pride and to act as an investment. In the case of the silverware in the Armada Service (also known as the Tudor Service) the gilded silver, variously dated between 1581 and 1601, was collected by Sir Christopher Harris, of Radford House in Devon, and his wife Mary Sydenham, as the ancestors of the Harris family of Radford. Harris was an appointed Commissioner for Booty at Plymouth under Sir Walter Raleigh. He was elected a Member of Parliament for Plymouth in 1584 and was Vice-Admiral of Devon during the reign of James I.

One source claims that the service is "one of the most important groups of English silver to have been found in England." The parcel gilt dishes were engraved on their sides with the arms of Harris and Sydenham, and bear London Hallmarks for the years 1581, 1599, 1600 and 1601. As a set of relatively plain objects, in which the bullion value may have exceeded its artistic worth, this Service represents "the unique survival of a type of utilitarian plate which is listed in the inventories of the gentry and aristocracy of the late Tudor and early Stuart periods."

The etymology of the hoard's name is subject to speculation by scholars. Notably, the Spanish Armada debacle/triumph occurred in 1588. It may have a connection to New World silver captured and pilfered from Spanish treasure ships. 31 pieces were "commissioned to mark the conquering of the Spanish naval fleet and used at a dinner thrown" at Harris's estate in Radford. Some have hypothesized a connection to the Madre de Deus (Mother of God), a Portuguese ship captured by the English circa 1590. However, Sir Christopher Harris worked for Sir Walter Raleigh in the British Admiralty during the Anglo-Spanish War (1585–1604). His acquisition of these dishes in a relatively contemporaneous time may mean they "represent the profits of his office".

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Answer 3

Bento

Bento (, bentō^?) is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento holds rice, fish or meat, with pickled or cooked vegetables, usually in a box-shaped container. Containers range from disposable mass produced to hand crafted lacquerware. Bentos are readily available in many places throughout Japan, including convenience stores, bento shops (弁当屋, bentō-ya^?), railway stations, and department stores. However, Japanese homemakers often spend time and energy on a carefully prepared lunch box for their spouse, child, or themselves.

Bentos can be elaborately arranged in a style called "kyaraben" ("character bento"). Kyaraben are typically decorated to look like popular characters from Japanese animation (anime), comic books (manga), or video games. Another popular bento style is "oekakiben" or "picture bento". This is decorated to look like people, animals, buildings and monuments, or items such as flowers and plants. Contests are often held where bento arrangers compete for the most aesthetically pleasing arrangements.

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Answer 4

Beverage coaster

A coaster, drink coaster, beverage coaster, or beermat is an item used to rest beverages upon. Coasters protect the surface of a table or any other surface where the user might place a beverage.

Public houses usually will have beermats spread out across their tables. They are used not just to protect the surface of the table, but, as they are usually made of paper, they can also be used to absorb condensation dripping along the glass or serve as an ad-hoc notepad. Beermats are often branded with trademarks or alcohol advertising. Beermats are not to be confused with bar mats, rectangular pieces of rubber or absorbent material used to protect the countertop and soak up spilled drinks in a bar or pub.

Back in 1880, the first beermats made of cardboard were introduced by the German printing company, Friedrich Horn. In 1892, of Dresden manufactured the first beermat made of wood pulp.Watney brewery introduced them to the United Kingdom in 1920 to advertise their pale ale. The packaging company Quarmby Promotions, established in 1872, began manufacturing beermats in Milnsbridge in 1931. After Quarmby Promotions was taken over by the Katz Group, it moved production to Brighouse and in 2006 to Morley, West Yorkshire, before closing its production in 2009.

Saucers are also long used in western culture for much the same purpose. When drinking tea, it is customary to use a cup and saucer set. By the mid-twentieth century, beverage coasters made in many materials and styles were being manufactured for domestic use. Today, they are common as an everyday houseware piece and as well as used in restaurants.

Coasters are often made from high grammage paperboard, but may also be made from several layers of tissue paper. Important parameters for beer mats are water absorbency, wet rub and printability.

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Answer 5

Biscuit tin

Biscuit tins are utilitarian or decorative containers used to package and sell biscuits (such as those served during tea) and some confectionery. They are commonly found in households in the United Kingdom and Commonwealth countries, but also on continental Europe and French Canada. Popularity in the United States and English Canada spread later in the 20th century.

Because of their attractive appearance, biscuit tins have often been used by charities and by some visitor attractions as fundraising devices since the value of the biscuits in a biscuit tin is substantially less than the price that many customers will happily pay for a tin of biscuits.

Biscuit tins are steel cans made of tin plate. This consists of steel sheets thinly coated with tin. The sheets are then bent to shape. By about 1850 Britain had become the dominant world supplier of tin plate, through a combination of technical innovation and political control over most of the suppliers of tin ore. Biscuit tin manufacture was a small but prestigious part of the vast industry of tin plate production, which saw a huge increase in demand in the 19th century was directly related to the growing industrialisation of food production, by increasingly sophisticated methods of preservation and the requirements made by changing methods of distribution.

The British biscuit tin came about when the Licensed Grocer's Act of 1861 allowed groceries to be individually packaged and sold. Coinciding with the removal of the duty on paper for printed labels, printing directly on to tinplate became common. The new process of offset lithography, patented in 1877 allowed multicoloured designs to be printed on to exotically shaped tins.

The earliest decorated biscuit tin was commissioned in 1868 by Huntley & Palmers from the London firm of De La Rue to a design by Owen Jones. Early methods of printing included the transfer process (essentially the method used to decorate porcelain and pottery since about 1750) and the direct lithographic process, which involved laying an inked stone directly on to a sheet of tin. Its disadvantage was that correct colour registration was difficult. The breakthrough in decorative tin plate production was the invention of the offset lithographic process. It consists of bringing a sheet of rubber into contact with the decorated stone, and then setting-off the impression so obtained upon the metal surface. The advantages over previous methods of printing were that any number of colours could be used, correctly positioned, and applied to an uneven surface if necessary. Thus the elaborately embossed, colourful designs that were such a feature of the late Victorian biscuit tin industry became technically possible.

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Answer 6

Bread bowl

Bread bowl

A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread. Bread bowls can be used to serve chili, New England-style clam chowder, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly. The bread becomes flavored as it absorbs some of the stew's base, and can be eaten after the stew has been eaten.

Meals served in bread bowls can be found at some restaurants, such as the Canadian coffee chain Tim Hortons, Boudin Bakery, Panera Bread, Hearth 'n Kettle, Quizno's, Au Bon Pain, Domino's Pizza, and vendors at some Renaissance faires. It is also good to use for dips, using the scooped out bread for dipping.

Use of a bread bowl can add considerably to a soup's calorie count. Calorie counts posted at Au Bon Pain, for example, state that the bread bowl contains 620 calories in addition to those in the soup itself.

Bread bowls are little known in the United Kingdom; in 2008 The Daily Telegraph reported that a company in Birmingham was making a naan bread version.

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Answer 7

Buffet

A buffet (IPA: [ˈbʊfeɪ] in UK, IPA: [bəˈfeɪ] in US, from French: sideboard) is a system of serving meals in which food is placed in a public area where the diners generally serve themselves. Buffets are offered at various places including hotels, restaurants and many social events. Buffet restaurants normally offer all-you-can-eat (AYCE) food for a set price. Buffets usually have some hot dishes, so the term cold buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, including cupcakes, slices of pizza, foods on cocktail sticks, etc.

The essential feature of the various buffet formats is that the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take. Buffets are effective for serving large numbers of people at once, and are often seen in institutional settings, such as business conventions or large parties.

Since a buffet involves diners serving themselves, it has in the past been considered an informal form of dining, less formal than table service. In recent years, however, buffet meals are increasingly popular among hosts of home dinner parties, especially in homes where limited space complicates the serving of individual table places.

The buffet table originates from the brännvinsbord (Swedish schnapps, or shot of alcoholic beverage) table from the middle of 16th century. This custom had its prime during the early 18th century, and was developed into the more modern buffet around the beginning of 19th century. The smörgåsbord buffet did not increase in popularity until the expansion of the railroads throughout Europe.

The smörgåsbord table was originally a meal where guests gathered before dinner for a pre-dinner drink, and was not part of the formal dinner that followed. The smörgåsbord buffet was often held in separate rooms for men and women before the dinner was served.

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Answer 8

Centrepiece

A centrepiece is an important item of a display, usually of a table setting. Centrepieces help set the theme of the decorations and bring extra decorations to the room. A centrepiece also refers to any central or important object in a collection of items.

On the table, a centrepiece is a central object which serves a decorative purpose. However, centrepieces are often not too large, to avoid difficulty with visibility around the table and to allow for the easier serving of dishes.

Other centrepieces are often made from flowers, candles, fruit, or candy.

Centrepieces are a major part of the decoration for a wedding reception, being used widely at wedding receptions with flowers being the most popular form of centrepieces. Weddings, baby showers, engagement parties, anniversary parties and birthdays often have some form of centrepiece.

Formal functions in Europe can sometimes have very elaborate centrepieces, which can span the entire length of the table.

At holiday times, including Valentine's Day, Easter, Halloween, Thanksgiving, and Christmas, homes are often decorated with holiday centrepieces.

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Answer 9

Chocolate fountain

A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2–4 feet tall with a crown at the top and stacked tiers over a basin at the bottom. The basin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder then vertically transported to the top of the fountain by a corkscrew auger. From there it flows over the tiers creating a chocolate "waterfall" in which food items like strawberries or marshmallows can be dipped.

"Chocolate fountain machines" were invented by Ben Brisman and popularized in 1991 by a Canadian company called Design & Realisation. They did not become very popular until Design & Realisation began displaying these fountains at the National Restaurant Show in Chicago, starting in the early 1990s.

Jay Harlan (an entrepreneur and former Marriott catering executive) collaborated with D & R to introduce the chocolate fountain to the U.S. hotel and resort industry. Jay Harlan's company (Buffet Enhancements International) began distributing the D & R fountain in the U.S. in 2001. It wasn't long after 2001 that Buffet Enhancements copied and improved the D & R fountain idea and began manufacturing their own American-made version.

Chocolate fountains can be categorized as commercial-use and personal-use. Commercial Chocolate Fountains can be categorized as Auger system and Pump system.

Commercial chocolate fountains usually range in size from about 20" inches to 50" inches tall and are designed for use in professional environments such as catering. These fountains are normally constructed of food-grade stainless steel and, as such, are quite durable. Depending on the model, commercial chocolate fountains may hold as much as 35 pounds of chocolate. Originally, chocolate fountains consisted of multiple tiers that formed curtains of chocolate. New models on the market now have a 'cup' design, dropping chocolate from cup to cup which can be much more chocolate efficient than traditional models, and save quite a lot of money.

Home chocolate fountains range in size up to about 19" tall. They are primarily made of plastic and may have some stainless steel components (although all-stainless models do exist) and are usually dishwasher safe. Home chocolate fountains normally hold 6 or fewer pounds of chocolate.

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Answer 10

Carvery

A carvery is a restaurant where cooked meat is freshly sliced to order for customers, sometimes offering unlimited servings for a fixed price. The term is most commonly used in the United Kingdom, Ireland, Cyprus, and Commonwealth countries like Canada and Australia, but it is also found in the United States.

Carveries are often found in pubs and hotels, and are particularly commonly held at weekends, when they offer traditional Sunday roasts to a potentially large number of people. The meat is usually accompanied by a choice of potatoes (generally at least boiled, mashed and roasted) and other vegetables (commonly including carrots, parsnips, peas and other traditional British vegetables), with gravy and a sauce considered a traditional accompaniment to the various meats (for example, mint sauce to accompany roast lamb, apple sauce to accompany roast pork and so on).

Carverys existed as early as 1956 in London, in two of Lyons Corner Houses. One of the restaurants, in each of the Strand and the Tottenham Court Road Lyons, was a carvery. They provided a three course meal with beverage, but all but the carvery items, were served by a Nippy (waitress). Even the carvery table had an employee to help those having difficulty in the actual carving. The price at this time was five shillings.

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