Serving and dining

Question

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

Answer 1

Small plates

Small plates is a manner of dining that became popular in Western food service after 2000. Small plates may either refer to small dishes resembling appetizers which are ordered à la carte and often shared (such as tapas), or to the small courses served as part of a more formal meal.

Some types of small plates which have influenced the modern Western concept are:

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Answer 2

Smörgåsbord

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Answer 3

Surtout de table

A surtout de table is an ornamental centrepiece displayed on a formal dining table. Evolving from a simple plate or bowl on which to stand candlesticks and condiments, a surtout de table often took the form of a long galleried tray made of precious or gilded metals, often made in sections allowing its length to be determined by the leaves added to the table. During the later half of the 18th century and throughout the 19th century, no formal table was considered compete without one. Today, they are still seen and used in the most formal dining rooms.

The surtout de table first appeared in the 17th century and was a utilitarian object designed to hold candles, and protect a polished wooden table from the staining caused by spillage from the salt and vinegars in the condiments. As the great central and ceremonial salt cellars fell from favour, to be replaced by smaller individual salt cellars, during the first half of the 18th century, the surtout de table evolved to fill the role of ornamental table centrepiece. It often took the form of a raised galleried tray which would be filled with matching candelabra, figurines, vases and epergnes, the gallery itself sometimes containing candle sconces. They were not always constructed from precious metals; porcelain and glass were often used.

It was not uncommon, if a surtout de table were commissioned for a specific house, for an indigenous theme to be used in the style. Hence, a hunting lodge may have a surtout de table with figurines of dogs and their quarry while a grander town palace would feature the most fashionable Rococo or Baroque styles of the day.

During the 1850s, the fashion for themed dining table decoration reached its apogee and the surtout de table reflected this. Porcelain factories such as Meissen produced elaborate models and figurines which replaced the classical statuary of the Empire style with coloured porcelain mountains, rustic scenes with cattle and goats and, occasionally, even a jungle theme complete with lifelike porcelain snakes.

Notable examples of surtouts de table include those made the Italian goldsmith Luigi Valadier, often designed by his son, the architect Giuseppe Valadier. These monumental surtouts de table often represent Roman cities in miniature, complete with temples, colonnades and triumphal arches of coloured marbles and alabaster mounted on gold and mosaic pediments.

Waddesdon Manor in England is now home to a vast 6.7 metre long gilt surtout de table made by Pierre-Philippe Thomire (1751-1843). Made circa 1818, it was given to Prince Ruffo della Scaletta by Louis XVIII.

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Answer 4

Table setting

Table setting (laying a table) or place setting refers to the way to set a table with tableware—such as eating utensils and for serving and eating. The arrangement for a single diner is called a place setting. The practice of dictating the precise arrangement of tableware has varied across cultures and historical periods.

Informal settings generally have fewer utensils and dishes but use a layout based on more formal settings. Utensils are arranged in the order and according to the manner in which the diner will use them. In the West, forks, plate, butter knife, and napkin generally are placed to the left of the dinner plate, and knives, spoons, stemware and tumblers, cups, and saucers to the right. (By contrast, formal settings in Armenia place the fork to the right of the dinner plate and informal settings in Turkey place the fork to the right of the dinner plate if not accompanied by a knife) Sauceboats and serving dishes, when used, either are placed on the table or, more formally, may be kept on a side table.

At an informal setting, fewer utensils are used and serving dishes are placed on the table. Sometimes the cup and saucer are placed on the right side of the spoon, about 30 centimetres (12 in) from the edge of the table. Often, in less formal settings, the napkin should be in the wine glass. However, such objects as napkin rings are very rare in the United Kingdom, Spain, Mexico, or Italy.

Utensils are placed inward about 20 cm (7.9 in) from the edge of the table, with all placed either upon the same invisible baseline or upon the same invisible median line. Utensils in the outermost position are to be used first (for example, a soup spoon or a salad fork, later the dinner fork and the dinner knife). The blades of the knives are turned toward the plate. Glasses are placed an inch (2.5 cm) or so above the knives, also in the order of use: white wine, red wine, dessert wine, and water tumbler.

The most formal dinner is served from the kitchen. When the meal is served, in addition to the central plate (a service plate or dinner plate at supper; at luncheon, a service plate or luncheon plate) at each place there are a bread roll (generally on a bread plate, sometimes in the napkin), napkin, and flatware (knives and spoons to the right of the central plate, and forks to the left). Coffee is served in Butler Service style in demitasses, and a spoon placed on the saucer to the right of each handle. Serving dishes and utensils are not placed on the table for a formal dinner. The only exception in the West to these general rules is the protocol followed at the Spanish royal court, which was also adopted by the Austrian court, in which all cutlery was placed to the right of the central plate for each diner.

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Answer 5

Tablecloth

A tablecloth is a cloth used to cover a table. Some are mainly ornamental coverings, which may also help protect the table from scratches and stains. Other tablecloths are designed to be spread on a dining table before laying out tableware and food.

Ornamental tablecloths can be made of almost any material, including delicate fabrics like embroidered silk. Dining cloths are typically made of cotton, a poly-cotton blend, or a PVC-coated material that can be wiped clean, but they can range from functional coverings to fine textiles, as long as they can be laundered. Some cloths are designed as part of an overall table setting, with coordinating napkins, placemats, or other decorative pieces. Special kinds of tablecloth include runners which overhang the table at two ends only and table protectors to provide a padded layer under a normal cloth.

In many European cultures a white, or mainly white, tablecloth used to be the standard covering for a dinner table. In the later medieval period spreading a high quality white linen or cotton cloth was an important part of preparing for a feast in a wealthy household. Over time the custom of arranging tableware on a cloth became common for most social classes except the very poorest. As eating habits changed in the 20th century, a much greater range of table-setting styles developed. Some formal dinners still use white tablecloths, often with a damask weave, but other colours and patterns are possible.

Perugia tablecloths and napkins have been made since medieval times. White with characteristic woven blue stripes and patterns, the style is also associated with church linen.

Victorian interiors were full of thick, fringed draperies in deep colours, including tablecloths reaching to the floor on any kind of table.

A popular "magic trick" involved pulling a loaded tablecloth away from a table but leaving the plates behind. This trick relies on inertia.

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Answer 6

Tableware

Tableware is the dishes or dishware used for setting a table, serving food and dining. It includes cutlery, glassware, serving dishes and other useful items for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates. Special occasions are usually reflected in higher quality tableware.

"Dinnerware" is another term used to refer to tableware and "crockery" refers to ceramic dishes in everyday use as differentiated them from the fine porcelain and bone china produced by makers such as Sèvres in France, Meissen in Germany, Royal Copenhagen in Denmark, Royal Doulton in England, or Belleek Pottery in Ireland. Sets of dishes are referred to as a table service, dinner service or service set. Table settings or place settings are the dishes, cutlery and glassware used for formal and informal dining. In Ireland such items are normally referred to as delph, the word being an English language phonetic spelling of the word delft, the town from which so much delftware came. Silver service or butler service are methods for a butler or waiter to serve a meal.

Setting the table refers to arranging the tableware, including individual place settings for each diner at the table as well as decorating the table itself in a manner suitable for the occasion. Tableware and table decoration is typically more elaborate for special occasions. Unusual dining locations demand tableware be adapted.

Dishes are usually made of ceramic materials such as earthenware, stoneware, faience, bone china or porcelain. However, they can be made of other materials such as wood, pewter, silver, gold, glass, acrylic and plastic. Before it was possible to purchase mass-produced tableware, it was fashioned from available materials, such as wood. Industrialisation and developments in ceramic manufacture made inexpensive washable tableware available. It is sold either by the piece or as a matched set for a number of diners, normally four, six, eight, or twelve place settings. Large quantities are purchased for use in restaurants. Individual pieces, such as those needed as replacement pieces for broken dishes, can be procured from "open stock" inventory at shops, or from antique dealers if the pattern is no longer in production.

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Answer 7

Tapari

Tapari (Nepali: टपरी) is a leaf plate used in Nepal. Tapari is used as a plate in traditional feasts during different religious ceremonies like marriage. Nowadays tapari are used to serve food not only during traditional wedding parties and religious ceremonies, but even by urban fast food stalls.

Tapari is made from mature green leaves of Shorea robusta (sal tree). Leaves are gathered and stitched together with bamboo fine sticks called sinkaa.

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Answer 8

Tapas

Tapas

Tapas (Spanish pronunciation: [ˈtapas]) are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid). In select bars in Spain, tapas have evolved into an entire, sophisticated cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. In some Central American countries, such snacks are known as bocas. In Mexico, similar dishes are called botanas.

The word "tapas" is derived from the Spanish verb tapar, "to cover", a cognate of the English top. Before the 19th century, European roads were in bad condition. Some were originally old Roman roads (viae romanae); some were trails dating from the Middle Ages. Travelling was slow and exhausting. Most people could not read or write, and Spain was no exception. Inns, called posadas, albergues, or bodegas, grew up along the roads, offering meals and rooms, plus fresh horses for travellers. Since few innkeepers could write and few travellers read, inns offered their guests a sample of the dishes available, on a "tapa" (the word for pot cover in Spanish). In fact, a "tapa" was (and still is) a small portion of any kind of Spanish cuisine.

According to The Joy of Cooking, the original tapas were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry (see below for more explanations). The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.

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Answer 9

Tastet

Tastet

Tastet is a word of Catalan origin meaning 'a small taste of food'. The tastet is a variation of the tapas serving style; larger and more complex than tapas but smaller than a plate. Emphasis is placed on taste and presentation. The tastet can be served as an appetizer or as a small collection for a complete meal. The tastet serving style allows for the appreciation of several flavours within a single meal.

Restaurants may favour the tastet as a specialised menu format, and may offer all their tastets at a uniform price. One such restaurant is "El Jardi Del Tastets" in Palamos, Spain.

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Answer 10

Thali

Thali (Hindi/Nepali: थाली, Tamil: தட்டு; meaning "plate") is an Indian style platter, made up of a selection of various dishes, served on a dishware. The 'thali' style serving is also popular in Nepal and Bangladesh. It simply means a round platter used to serve food. The idea behind a Thali is to offer all the 6 different flavors of sweet, salt, bitter, sour, astringent and spicy on one single plate (although the latter two flavors are actually forms of chemesthesis). According to Indian food serving customs, a proper meal should be a perfect balance of all these 6 flavors.

Dishes served in a Thali vary from region to region in South Asia and are usually served in small bowls, called katori. These 'katoris' are placed along the borders of the round tray - the actual thali; even a steel tray with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, curd (yoghurt), small amounts of chutney or pickle, and a sweet dish to top it off. Rice or Roti is the usual main dish which occupies the central portion of the Thali, while the side dishes like vegetable curries and other aforementioned delicacies are lined circularly along the round Thali.

Restaurants typically offer a choice of vegetarian or meat-based thalis. Vegetarian thalis are very typical and commonplace in Tamil Nadu canteens (and South India in general), and is a popular lunch choice.

Depending on the restaurant or the region, the thali consists of delicacies native to that region. In general, a thali begins with different types of breads such as puris or chapatis (rotis) and different vegetarian specialities (curries). However, in South India, rice is the only staple served with thalis.

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