Serving and dining

Question

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

Answer 1

Butter dish

A butter dish is a specialized dish in which butter is served. It would normally have a base with a separate fitting lid with its own handle. A typical measurement is 8 inches by 5 inches. Butter dishes are commonly made of stainless steel, silver or porcelain. The metal examples tend to have within them a glass base to protect the metal from the corrosive effects of salt within the butter. An alternative to a standard butter dish is a French butter dish, also known as a butter crock.

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Answer 2

Cloche (tableware)

A cloche (from the French for "bell") is a tableware cover, sometimes made out of silver though commercially they are available as glass, stoneware, marble or other materials. They often resemble a bell, hence the name.

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Answer 3

Combination plate

A combination plate can refer to several things, including:

A combination plate may refer to a meal or plate with a combination of foods.

A combination plate may refer to a type of tableware plate, dish or platter that is designed with separate compartments for foods to be placed in. This has also been referred to as a compartment plate and a partition plate. Combination plate meals are sometimes served on this type of plate. In Nepal, this type of plate is called a thaali, and is typically made of metal. In Nepalese cuisine, the dish daal bhaat is often served on a thaali. In the United States, compartment plates have been used to serve table d'hôte dinners. In the United States, combination plates have been used as a part of U.S. army mess kits.

An airline meal served on a partition tray

Plastic partitioned tableware

Apple pies served on partitioned tableware

A mess kit with a combination plate (bottom)

In dentistry, the term has referred to dentures prepared and cast with a combination of materials, such as gold and rubber, plastic and metallic material, and gold and porcelain.

In gemology, a combination plate refers to two or more crystals and/or minerals that have formed in a combination.

A rare and fine combination plate from the Tsumeb Mine. Glassy, mostly transparent, smoky-colored wulfenite crystals with sharp beveled edges are richly and aesthetically scattered on the matrix. Bundles of lustrous, yellowish-tan mimetite are concentrated at the top of the piece, and the largest wulfenite, at 9 mm, is aesthetically framed by two mimetite crystal clusters.

In printing and graphic arts, a printing plate that has "both halftones and line drawings, often combined"

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Answer 4

Cookie jar

Cookie jars are utilitarian or ceramic or glass jars often found in American and Canadian kitchens. In the United Kingdom, they are known as biscuit barrels or biscuit jars. If they are cans made out of tinplate, they are called biscuit tins. While used to store actual cookies or biscuits, they are sometimes employed to store other edible items like candy or dog treats, or non-edible items like currency (in the manner of a piggy bank).

Cookie jars, also known as biscuit barrels or jars, have been used in England since the latter part of the 18th century. They were often made of glass with metal lids. Cookie jars became popular in America around the time of the Great Depression in 1929. Early American cookie jars were made of glass with metal screw-on lids. In the 1930s, stoneware became predominant as the material for American cookie jars. Early cookie jars typically have simple cylindrical shapes and were often painted with floral or leaf decorations or emblazoned with colorful decals.

The Brush Pottery Company of Zanesville, Ohio is generally recognized as producing the first ceramic cookie jar. The jar was green with the word "Cookies" embossed on the front. Most cookie jar manufacturers followed Brush's move to ceramics in the late 1930s, and designs became more innovative with figures, fruits, vegetables, animals, and other whimsical interpretations such as the Hull "Little Red Riding Hood" predominating. The golden period for American cookie jar production covers the years from 1940 until 1970, with several manufacturers rising to prominence.

Artist Andy Warhol amassed a collection of 175 ceramic cookie jars. These were in a multitude of shapes and figures. Most were purchased at flea markets. Warhol's collection was featured in a prominent news magazine and sparked an interest in collecting cookie jars. When asked in the 1970s why he pursued the 1930s and 1940s jars, Warhol said simply, "They are time pieces." At an auction of his apartment's contents in 1987, Warhol's collection of cookie jars realized $250,000.

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Answer 5

Cruet

A cruet /ˈkruː.ᵻt/, also called a caster, is a small flat-bottomed vessel with a narrow neck. Cruets often have an integral lip or spout, and may also have a handle. Unlike a small carafe, a cruet has a stopper or lid. Cruets are normally made from glass, ceramic, or stainless steel.

Cruets today typically serve a culinary function, holding liquid condiments such as olive oil and balsamic vinegar. They often have a filter built into them to act as a strainer, so that vinegar containing herbs and other solid ingredients will pour clear. Cruets also serve as decanters for lemon juice and other oils. They are also used for the serving of the wine and water in a Catholic mass. In Canada and the UK a small cruet can also hold previously ground salt or pepper, according to Merriam-Webster sources.

The English word cruet originates with the Old French crue, "earthen pot" Some speculate that the early use of cruets was ecclesiastical—there is for example Biblical use of a "cruse of oil", a jug or jar to hold liquid (I Kings 17:16). A few cruets dating from the Medieval ages still exist today. Its culinary use however was first introduced in the late 17th century. Cardinal Mazarin had a pair of salad cruets on his dining table at his home in France, one for olive oil and the other for vinegar. The use of oil and vinegar cruets rapidly spread throughout Italy, where oil and vinegar were already in frequent use. Oil and vinegar cruets are common on Italian and Portuguese tables to this day.

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Answer 6

Cruet-stand

A cruet-stand (or cruet in British English) is a small stand of metal, ceramic, or glass which holds containers for condiments. Typically these include salt and pepper shakers, and often cruets or bottles of vinegar and olive oil. The stand and containers form a cruet set.

Sherlock Holmes uses a cruet set as a prop for his newspaper in The Adventure of the Six Napoleons: "Holmes propped it against the cruet-stand and read it while he ate."

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Answer 7

Crumber

A crumber (also called a table crumber) is a tool designed to remove crumbs from a tablecloth, used especially in fine dining situations. The modern form of the crumber was invented in 1939 by John Henry Miller, owner of a restaurant on West Fayette Street in Baltimore. The crumber was intended to be carried "conveniently in the pocket", and less conspicuous than the brush and pan customarily used to remove crumbs after the meal. Miller was granted a patent for his invention in 1941, obtained another patent for improvements in 1946, and ultimately and later sold his patents to the Ray Machine company of Baltimore, which still manufactures and sells the tool. As of 2010, Ray Machine was selling about 85,000 crumbers per year. A typical Table Crumber is approximately 6 inches in length, 1/2 inch in girth, curved, and made of metal, but a wide variety of designs exist.

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Answer 8

Culinary theatre

Culinary theatre is the creation or enhancement of a spectacle during the service of food and beverages. This form of theatrics aims to excite or even entertain the diner, patron or customer, usually without affecting the flavour of the food(s) and/or beverage(s) to be consumed. In its simplest form, this may include candles and/or sparklers placed on a birthday cake, which give a dining room an exciting ambiance.

It is a long established practice in many restaurants and eateries to combine some element of theatrics into the dining experience for their patrons. Crêpes Suzette, when served in medium to high-end restaurants, is traditionally served by being bussed out from the kitchen, and set alight just before being placed on the patron's table.

The practice of enhancing the presentation of beverages, and especially cocktails, by use of theatrics became increasingly elaborate over the 20th century. Such enhancement may include highly skilled and very fast-paced throwing, spinning, catching and juggling of liquor bottles (to the point of being a feature of the 1988 film Cocktail).

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Answer 9

Dishmaker

Dishmaker is a machine which creates cups, bowls, and plates from acrylic material and can recycle them into their raw material when they are done being used.

It was designed by Leonardo Bonanni and made by The MIT Media Lab’s Counter Intelligence Group.

Dishmaker uses the shape-memory property of acrylic to make the dishes.

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Answer 10

Epergne

Epergne (/ɪˈpɜːrn/ or /eɪˈpɛərn/) is a type of table centerpiece, usually made of silver, but may be made of any metal or glass or porcelain.

An epergne generally has a large central "bowl" or basket sitting on three to five feet. From this center "bowl" radiate branches supporting small baskets, dishes, or candleholders. There may be between two and seven branches. Epergnes were traditionally made from silver, however from around the start of the 20th century glass was also employed.

An epergne may be used to hold any type of food or dessert. It may also be used as a designer object to hold candles, flowers or ornaments for a holiday etc.

In traditional use, an epergne is a fancy way to display side dishes, fruit, or sweetmeats, or can be used for chips, dips, or other finger foods etc.

Probably from the French "épargne" meaning "saving," the idea being that dinner guests were saved the trouble of passing dishes (although an epergne in French is called a surtout). In addition the word epergne in French can also mean "spare," another way of saying "to save," or a spare meaning "reserve or extra."

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