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This piglix contains articles or sub-piglix about Serving and dining
piglix posted in Food & drink by Galactic Guru
   
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Drink carrier


A drink carrier, sometimes also known as a cup carrier, beverage carrier or is a device used to carry multiple filled beverage cups at the same time.

There are many different designs for drink carriers, but they commonly include relatively deep indentations, holes, or compartments into which the cups are placed. This keeps the drinks from falling over during transport, and distinguishes drink carriers from cafeteria trays, though both may be used to carry both drinks and food.

Drink carriers may be made from paperboard, molded pulp, plastic or other materials.



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Doily


A doily (also doiley, doilie, doyly, doyley) is an ornamental mat, typically made of paper or fabric, and variously used for protecting surfaces or binding flowers, in food service presentation, or as a head covering or clothing ornamentation. It is characterized by openwork, which allows the surface of the underlying object to show through.

Doiley was a 17th-century London draper, who made popular "a woolen stuff, 'at once cheap and genteel,' introduced for summer wear in the latter part of the 17th c." At the time, it was used as an adjective, as in "doily stuffs" or "doily suit." Later, usage shifted to refer to "a small ornamental napkin used at dessert," known as a "doily-napkin."

In addition to their decorative function doilies have the practical role of protecting fine-wood furniture from the scratches caused by crockery or decorative objects, or from spilled tea when used on tea trays or with cups and saucers. When used to protect the backs and arms of chairs, they are serving as antimacassars.

Doilies are traditionally used to bind the stems in posies (formal flower arrangements called tussie-mussies in the Victorian Era).

Doilies figure prominently in the custom of finger bowls, once common in formal, multi-course dinners. The linen doily (never paper) separates the dessert plate from the finger bowl. The custom requires that both doily and finger bowl are removed to the upper left of the place setting before briefly dipping fingertips into the water and drying them on the napkin. Failing to move both together is a faux pas.

Disposable paper doilies "were designed as a cheaper but respectable alternative to crocheted linen doilies" and are commonly used to decorate plates, placed under the food for ornamentation. In the UK, "sales rocketed in the 1950s as a reaction to post-war austerity and the doily quickly became a symbol of upward social mobility." However, the UK is currently experiencing a decline, prompting a "Save our Doilies" campaign. Once "a symbol of suburban gentility" they are now perceived as outdated.

They are crocheted, tatted or knitted out of cotton or linen thread. Many patterns for crocheting or knitting doilies were published by thread manufacturers in the first part of the 20th century. The designers were often anonymous. The designs could be circular or oval starting from the center and working outward, reminiscent of the Polar coordinates system. Doilies, as well as other household items, may be made by crocheting rows on a grid pattern using a technique called filet crochet, similar to points on the Cartesian coordinate system.



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Finger bowl


A finger bowl is a bowl of water used for rinsing one's fingers between courses during formal, multiple course meals. It is typically served before the dessert course, arriving with the dessert plate and with a linen doily between plate and bowl. A glass ornament, flower, flower petals, lemon slice, sprig of mint or other decoration is often floated in it. It is especially useful when the main course involves food which cannot be eaten entirely with silverware, such as lobster, clams, or corn on the cob.

This custom starts with the delivery of the dessert plate with finger bowl and silverware, as one unit. "This is the only time during a formal meal that a guest takes part in placing the appointments for a course"; that is, they are responsible for moving the silverware and finger bowl (together with doily) off of the dessert plate. The bowl is "less than half" or as much as "three-quarters" filled with water. Guests lightly dip fingertips into the water, one hand at a time, and then wipe them on the napkin below the table.

As with most formal customs of etiquette, there are considered to be right and wrong ways to present and use a finger bowl, and these can differ. The acceptability of floating lemon or of using the finger bowl to wet the mouth, for example, are disputed. Unfamiliarity with this custom has led to many common faux pas, including drinking the water, eating the flower, or failing to move the doily with the bowl when shifting it off of the dessert plate.

The decline of the finger bowl in American restaurants was due to the war effort during World War I when everyone was encouraged to minimize excess. However before that, "live music and finger bowls were two amenities put forward as competitive attractions over places that didn’t have them."

A finger bowl that carries the monogram of Ottoman Emperor Abdulhamid II is kept at the Corning Museum of Glass.




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Food presentation


Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.

The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes.

Historically, the presentation of food has been used as shows of wealth and power. Such displays often emphasize the complexity of a dishes composition as opposed to its flavors. For instance, ancient sources recall the hosts of Roman banquets adding precious metals and minerals to food in order to enhance its aesthetic appeal. Additionally, Medieval aristocrats hosted feasts involving sculptural dishes and shows of live animals. These banquets existed to show the culture and affluence of its host, and were therefore tied to social class. Contemporary food aesthetics reflect the autonomy of the chef, such as in nouvelle cuisine and Japanese bento boxes. Dishes often involve both simplistic and complex designs. Some schools of thought, like French nouvelle cuisine, emphasize minimalism while others create complicated compositions based on modern aesthetic principles. Overall, the presentation of food reflects societal trends and beliefs.

The arrangement and overall styling of food upon bringing it to the plate is termed plating. Some common styles of plating include a 'classic' arrangement of the main item in the front of the plate with vegetables or starches in the back, a 'stacked' arrangement of the various items, or the main item leaning or 'shingled' upon a vegetable bed or side item. Item location on the plate is often referenced as for the face of a clock, with six o'clock the position closest to the diner. A basic rule of thumb upon plating, and even in some cases prepping, is to make sure you have the 5 components to a dish; protein, traditionally at a 6 o'clock position, vegetable, at a 2 o'clock position, starch at an 11 o'clock position, sauce and garnish.



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Foodservice


Foodservice (US English) or catering industry (British English) defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.

The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.

The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. Full-service and Fast-food restaurants account for 77% of all foodservice sales, with full service restaurants accounting for just slightly more than fast food in 2010. The shifts in the market shares between fast food and full-service restaurants to market demand changes the offerings of both foods and services of both types of restaurants.

According to the National Restroom Association a growing trend among US consumers for the food service industry is global cuisine with 66% of US consumers eating more widely in 2015 than in 2010, 80% of consumers eating 'ethnic' cuisines at least once a month, and 29% trying a new 'ethnic' cuisine within the last year.

The Foodservice distributor market size is as of 2015 $231 billion in the US; the national broadline market is controlled by US Foods and Sysco which combined have 60-70% share of the market and were blocked from merging by the FTC for reasons of market power.

Foodservice tends to be, on average, higher in calories and lower in key nutrients than foods prepared at home. Most restaurants, including fast food, have added more salads and fruit offerings and either by choice or in response to local legislation provided nutrition labeling.



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Haft-Seen


Haft-Seen also spelled as Haft Sīn (Persian: هفت‌سین‎‎, the seven seen's) is a tabletop (sofreh) arrangement of seven symbolic items traditionally displayed at Nowruz, the Persian new year. The haft-seen table includes seven items all starting with the letter Seen (letter) () (س) in the Persian alphabet.

The Haft-Seen items are:

The following items may also appear on the Haft-Seen table as ornaments or for the sake of completeness. Although some of these items are Persian symbols, they are not the main part of the traditional Haft-Seen.

Haft-Seen Table

Haft-Seen Table

Haft-Seen table

Haft-Seen table

Haft-Seen table

Haft-Seen table at Sharif University

Haft-Seen in the White House

Haft-Seen table, Fazaye-no, Tehran 1389

Haft-Seen table, Fazaye-no, Tehran 1390

Haft-Seen table, Fazayeno, Tehran 1391

Haft-Seen Mashhad 1391 (2012) The year of Whale

Haft-Seen traditional table of Nowruz

Haft-Seen traditional table of Nowruz

Haft-Seen traditional table of Nowruz

Haft-Seen traditional table of Nowruz




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Holloware


Holloware (hollowware, or hollow-ware ) is tableware such as sugar bowls, creamers, coffee pots, teapots, soup tureens, hot food covers, water jugs, platters, butter pat plates, and other metal items that go with the dishware on a table. It does not include flatware. Holloware is constructed to last a long time. It differs from some other silverplated items in being made with thicker walls and more layers of silverplate.

Dining car holloware is a type of railroad collectible (railroadiana). The relative value of pieces depends on their scarcity, age and condition, and the popularity of the trains the items were used on.

Holloware is the traditional gift in the UK and the modern gift in the US for the 16th wedding anniversary. Holloware is the traditional gift for jubilee or wedding in Russia.



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House dish


A house dish is a very large wooden dish, often ornately carved and painted in various human or animal figures, used in First Nations ceremonies in British Columbia. House dishes may be reserved only for special foodstuffs and not used for more common fare.




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Household silver


Household silver or silverware (the silver, the plate, or silver service) includes tableware, cutlery and other household items made of sterling silver, Britannia silver or Sheffield plate silver. Silver is sometimes bought in sets or combined to form sets, such as a set of silver candlesticks or a silver tea set.

Historically, silverware was divided into table silver, for eating, and dressing silver for bedrooms and dressing rooms. The grandest form of the latter was the toilet service, typically of 10-30 pieces, often silver-gilt, which was especially a feature of the period from 1650 to about 1780.

Silver requires a good deal of care, as it tarnishes and must be hand polished, since careless or machine polishing ruins the patina and can completely erode the silver layer in Sheffield plate.

A silverman or silver butler has expertise and professional knowledge of the management, secure storage, use and cleaning of all silverware, associated tableware and other paraphernalia for use at military and other special functions. This expertise covers the maintenance, cleaning, proper use and presentation of these assets to create aesthetically correct layouts for effective ambience at such splendid occasions. The role of silverman tends now to be restricted to some private houses and large organizations, in particular the military.

One advantage of silverware is that growth of bacteria is inhibited by the oligodynamic effect.

Sterling silver candlestick, One of a pair of candlesticks made for the 5th Earl of Bath's widow. Marks for silversmith Robert Cooper, London, and 1679. They bear the arms of the widow of the 5th Earl of Bath.

Mark of Robert Cooper

De Lamerie

Pair of salts, salver and cream jug bearing arms of family of Beachcroft. (Arms granted 12 Nov. 1717: Bendy of siz argent and gules three stags heads cabossed or. Crest: A beech tree proper behind six park pales argent.)



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