Serving and dining

Question

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

Answer 1

Tiffin carrier

Tiffin carriers or dabbas are a kind of lunch box used widely in South Asia for tiffin meals. From South Asia, they spread to and now are widely used in India, Indonesia, Malaysia, Thailand and Singapore as well. They are known as rantang in Indonesian and mangkuk tingkat (leveled bowls) in Malay. In Arab countries they are called Safartas Arabic سفرطاس meaning travel bowls. They are also used extensively in Hungary, primarily to transport restaurant cheap workday midday meals for consumption at home. The Hungarian word for a tiffin box is éthordó (food carrier). A very similar device is called Henkelmann in Germany. It usually is round or in an oval shape similar to military campaign dishes. The Henkelmann was very popular until the 1960s, but is very rarely used by Germans today.

Normally they come in two or three tiers, although more elaborate versions can have four. The bottom-most tier, being the largest, is the one usually used for rice. Tiffin carriers are opened by unlocking a small catch on either side of the handle. The Hungarian version will typically contain a soup, main course and piece of cake.

In the Indian city of Mumbai, there is a complex and efficient delivery system that regularly delivers hot lunches packed in dabbas to city office workers from their suburban homes or from a caterer. It uses delivery workers known as dabbawalas.

Tiffin carriers are generally made out of steel and sometimes of aluminium, but enamel and plastic versions have been made by European companies.

Two dabbawalas in Mumbai delivering meals packed in tiffin carriers

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Answer 2

Tray

A tray is a shallow platform designed for the carrying of items. It can be fashioned from numerous materials, including silver, brass, sheet iron, paperboard, wood, melamine, and molded pulp. Trays range in cost from inexpensive molded pulp trays which are disposable, to inexpensive melamine trays used in cafeterias, to mid-priced wooden trays used in a home, to expensive silver trays used in luxury hotels. Some examples have raised galleries, handles, and short feet for support.

Trays are flat, but with raised edges to stop things from sliding off them. They are made in a range of shapes but are commonly found in oval or rectangular forms, sometimes with cutout or attached with which to carry them.

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Answer 3

TV dinner

A TV dinner (also called prepackaged meal, ready-made meal,ready meal, frozen dinner, frozen meal, microwave meal) is a pre-packaged frozen or chilled meal that usually comes as an individual portion. It requires very little preparation and contains all the elements for a single-serving meal.

A TV dinner in the United States usually consists of a cut of meat, usually beef or chicken; a vegetable, such as peas, carrots, corn, or potatoes; and sometimes a dessert, such as a brownie or apple cobbler. The entrée could also be pasta or a common type of fish, such as Atlantic cod. Rice is a common side item. In Europe, the meals can be more diverse, with items such as Indian or Chinese meals being common in the UK.

The term TV dinner is a genericized trademark originally used for a brand of packaged meal developed in 1953 by C.A. Swanson & Sons (the name in full was TV Brand Frozen Dinner). The original TV Dinner came in an aluminum tray and was heated in an oven. In the United States the term is synonymous with any prepackaged dinner purchased frozen in a supermarket and heated at home.

Most frozen food trays are now made of microwaveable material, usually plastic.

Several smaller companies had conceived of frozen dinners earlier (see Invention section below), but the first to achieve success was Swanson. The first Swanson-brand TV Dinner was produced in the United States and consisted of a Thanksgiving meal of turkey, cornbread dressing, frozen peas and sweet potatoes packaged in a tray like those used at the time for airline food service. Each item was placed in its own compartment. The trays proved to be useful: the entire dinner could be removed from the outer packaging as a unit; the aluminum tray could be heated directly in the oven without any extra dishes; and one could eat the meal directly from the same tray. The product was cooked for 25 minutes at 425 °F (218 °C) and fit nicely on a TV tray table. The original TV Dinner sold for 98 cents, and had a production estimate of 5,000 dinners for the first year.

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Answer 4

Verrine

A verrine is originally a small thick-glass container with no base, which purpose is to contain a solid or liquid dish (starter, course or dessert), rather than a drink. This French word is usually left untranslated in English.

By way of metonymy, a “verrine” therefore designates in the cooking world a dish served in a verrine, in a vertical manner, which allows a different aesthetic and gustatory experience from a dish served in a traditional plate.

Philippe Conticini was the first to imagine a dessert served in a verrine, in 1994. introducing, more than a simple evolution of the form, a notable evolution in taste experience.

Indeed, the sheer verticality and transparency of the verrine allows :

According to the original concept, verrines are composed of three superimposed layers, each conveying specific characteristics in terms of taste:

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Answer 5

Voiture trolley

A food cart is a mobile kitchen that is set up on the street to facilitate the sale and marketing of street food to people from the local pedestrian traffic. Food carts are often found in large cities throughout the world and can be found selling food of just about any varieties.

Food carts come in two basic styles. One allows the vendor to sit or stand inside and serve food through a window. Another uses all of the room inside the cart for storage and to house the cooking machinery, usually some type of grilling surface. The cart style is determined principally by the type of food served at the cart.

Food carts are different from food trucks because they do not travel under their own power. Some food carts are towed by another vehicle, while some alternatively are pushed by a human or animal.

The U.S. city of Portland, Oregon, is renowned as the home of many food cart "pods". These groups of food carts can have a few options, or span entire city blocks. Some of the most popular food cart pods offer a great selection of craft beer.

The first food carts probably came into being at the time of the early Greek and Roman civilizations with traders converting old hand-carts and smaller animal-drawn carts into mobile trading units. Carts have the distinct advantage of being able to be moved should a location not be productive in sales, as well as transporting goods to/from storage to the place chosen from which to trade.

However, the use of carts exploded with the coming of the railways. Firstly, highly mobile customers required food and drink to keep them warm within the early open carriages. Secondly, locomotives needed to stop regularly to take on coal and water, and hence allow their passengers use the toilets, eat and drink. Thirdly, few early trains had any form of buffet or dining car. Finally, when passengers did arrive at their destination, or at a point when they needed to switch trains or modes of transport, some refreshment was required, particularly for poorer passengers who could not afford to stay in the railway-owned hotels. This expansion lead to a mutually successful relationship with some of the first concession stands and laws developing from mobile traders operating from restricted railway property. This form of concession based operation can be seen still in many countries, but at its most original in the under developed stations and infrastructure of Africa and Southeast Asia.

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Answer 6

Welsh dresser

A Welsh dresser (British English) or a china hutch (American English), sometimes known as a kitchen dresser or pewter cupboard, is a piece of wooden furniture consisting of drawers and cupboards in the lower part, with shelves and perhaps a sideboard on top. Traditionally, it is a utilitarian piece of furniture used to store and display crockery, silverware and pewter-ware, but is also used to display general ornaments.

Originally, a dresser was located in the kitchen and was a utilitarian piece of furniture where meat and other food was dressed or prepared, while prepared food was placed on sideboards in the dining room ready to be served. They could be modified to suit local needs; for example, dressers in the Scottish Highlands may have a "porridge drawer"—a tin lined drawer into which freshly made porridge was emptied and left to cool. When cold, slices of the porridge could be cut out and taken out of the house for later consumption. Gradually the purely utilitarian function of the dresser was supplemented with other functions, such as a means of displaying the best crockery in a farmhouse. Once it became a means of display the dresser could also be found in dining rooms where it served as sideboard and a place to store and display dinner ware. In the 19th century various different styles of ceramics would evolve to fill the plate racks of the Welsh dressers of Wales and to meet the needs of the Welsh market. Furthermore, many local traditions of what constitutes the proper care and display of the items on a Welsh dresser would come to assume an important role in the culture of North Wales in particular.

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