A person cannot do without dishes even a day, if it is a good day. According to their purpose, the utensils are divided into kitchen utensils, intended for cooking and table utensils, intended for serving the table and eating.
Dinnerware
Cups, glasses, plates, salad bowls, gravy bowls and cutlery. In addition to convenience, appearance is important for such dishes. Tableware should please the eye both on a holiday and on weekdays. Looks very impressive dishes, selected in uniform style in harmony with the interior design.
Kitchen dishes
Pots, pans, bowls, knife sets, whisks, measuring containers and cutting boards. Important requirements for kitchen utensils are ease of use, durability, quality and hygiene of the material used to make the utensils. Kitchen utensils should be shaped to prevent accumulation of dirt and ensure easy cleaning. It should be noted that the shape, size and design of cookware must first of all be suitable for the kitchen in which they will be used.
Dishes are made from various materials, each of which has its own advantages and disadvantages.
Ceramic tableware
It has high thermal insulating properties. She is capable long time keep food or drinks warm. As a rule, ceramics are used to make tableware, but ceramics can also be used for cooking. Among the disadvantages, it can be noted that ceramic dishes absorb fat well and are more difficult to wash.
China
Differs in beauty and grace, can keep heat for a long time. Porcelain tableware can be decorated both by drawing a pattern with paints, and by engraving or perforating. Often, decorative elements are made separately and glued to the base. Porcelain dishes are used only for table setting.
Glassware
As a rule, it is used for drinks - these are glasses, wine glasses, glasses and decanters. They are very fragile and require careful care to maintain their original luster and transparency. Currently actively used kitchen dishes fire-resistant and durable glass. This cookware is environmentally friendly and hygienic. Glass does not enter into any reactions with cooking food and is able to retain heat for a long time. A separate type of glassware, usually rectangular or oval, is intended for microwave ovens. Glassware allows you to heat food in the microwave evenly.
metal utensils
It is used both for table setting and for cooking. Kitchen metal utensils can be made of aluminum, stainless steel, cast iron, enameled metal, Teflon-coated metal.
Cast iron cookware
It is used for dishes that require a long cooking time with even heating of the entire contents. Cast iron cookware is heavy and at the same time quite fragile, in addition, it tends to rust with prolonged contact with water. After washing, cast iron cookware should be dried quickly. It is not recommended to store the finished dish in cast iron.
Aluminum cookware
Lightweight, durable and cheap, it has a high thermal conductivity, that is, it quickly heats up and cools down. However, aluminum cookware has many disadvantages. Aluminum reacts chemically with foods containing acids and bases, such as some soups, sauces, and dairy products. Best of all, aluminum cookware is suitable for boiling water, cooking vegetables and pasta. It is not recommended to store cooked food in aluminum dishes.
Stainless steel cookware
Durable and functional. Important characteristic steel cookware is the thickness of the bottom and walls. The thicker they are, the more evenly the heat is distributed and therefore the better the food is cooked. A smooth polished surface, when used correctly, allows you to avoid burning and even cook without oil, like in a Teflon pan.
Enamelware
It is characterized by the absence of chemical reactions with food and an attractive appearance. At the same time, a dish cooked in enamelware, tends to burn. Requires proper care, because if the enamel is damaged, the dishes will begin to rust.
Teflon cookware
The main advantage of Teflon-coated cookware is non-stick. Teflon utensils must be handled with care and should not be cooked with metal spoons or spatulas to avoid damage to the Teflon coating. It should be noted that in Teflon dishes with damaged coating cooking is not recommended.
Features of some types of dishes
Modern pans can be made of aluminium, stainless or enamelled steel, fire-resistant glass or ceramic. The best option is a steel pan with a double bottom, since the likelihood of food burning during cooking is minimized. The bottom of such pans consists of two layers, the first layer is steel, the second is made of a metal with high thermal conductivity, for example, copper, bronze or aluminum. This design provides fast and uniform heating of the contents of the pan.
A frying pan is indispensable for frying and stewing. The pan can be made of cast iron, stainless steel, or Teflon-coated metal. Cast-iron pan Ideal for dishes that require a long stew. Teflon or stainless pans are used for fast frying at high temperatures.
Porcelain tableware will probably never go out of style. It's still a classic, and a classic is eternal. Therefore, if you choose porcelain for serving a festive table, you will not be mistaken.
Preference should be given to white: now it is the favorite color of designers interior. In addition, white tableware is versatile and goes well with almost any tablecloth. The "classic" deviation from the ideal white color may be blue or gold border. The most important thing is that your cups and plates are combined with other appliances and with each other: if the dishes are decorated with gold, then there should be some other gilded items on the table.
Real porcelain should be thin and transparent to light. High quality porcelain is usually spotless white, and coloring is sometimes used to hide imperfections in the ware.
Crockery
Previously, faience was simply called opaque porcelain: it is thicker and does not transmit light. But faience is stronger than fragile porcelain. Therefore, it is better to choose faience dishes as an everyday option, but porcelain is still more suitable for a festive table.
Crystal
Crystal, once beloved by everyone, is quickly being replaced by more democratic and universal glass. Already, unfortunately, massive crystal glasses and decanters, decorated with a relief pattern, have finally gone out of fashion. This, of course, does not mean that you need to rush to the sideboard and take out all the long years crystal. Just remove it until better times - fashion is changeable.
glassware
If you want to show your refined aristocratic taste, place large glass goblets on the table. They should not have any decorations, and the glass should be completely transparent and in no case colored. The fact is that the glass should not hide its contents, let the color of the wine and the fact that there is no sediment in the wine be visible. There is a legend that colored glasses were invented by an unfortunate French winemaker, who produced cloudy wine with sediment.
Glass is not only made from glasses. It's quite suitable material and for plates. But with glass plates, you should be careful and carefully select the tablecloth so that it is combined not only with cutlery, but also with the contents of the plates. For example, ham laid out on a transparent plate will simply merge with a pink tablecloth.
And some designers suggest serving tea in a transparent teapot.
Colored glass is allowed for various ice cream makers, vases and candy bowls. And, of course, if you are just having a friendly party, and not a gala dinner, then colored glass would be quite appropriate.
metal utensils
Forks, spoons and knives must be all metal. Handles made of wood and plastic are a thing of the past. It is preferable that the handles of the devices are smooth, without any threads and convex patterns. Firstly, it is functional, because such devices are easier to wash, and secondly, they go well with any dishes. The attention of designers is riveted to the form of devices. Strictly oval-shaped spoons and forks with shortened handles are in fashion.
But plates and glasses made of metal are rather simple decorative items. Putting them on the table as dishes is not recommended.
It should be noted that all these recommendations relate to a regular, not stylized table. Of course, if you decide to set the table "antique", massive carved candlesticks and silver forks with convex ornaments or even inlays will suit you. Yes, and you can serve drinks in metal glasses, similar to old goblets.
Plastic dishes
Plastic utensils are very convenient. But it is not suitable for special occasions. But it is quite suitable for youth parties and children's table. Kids will love the colorful plates and cups, and plastic utensils won't break.
In addition, plastic utensils are a great option for picnics as well.
Yulia Nikolaeva and Alexandra Tyrlova, based on materials from the site "AiF Daughters-Mothers".
Alexandra Tyrlova
Comment on the article "What are our dishes made of"
Porcelain. On every day. Tableware. Economy. Housekeeping Tips for Housekeeping Recommend dishwasher-safe chinaware that the family can use every day. Any dishes, porcelain, glass, heat-resistant plastic.
Discussion
I agree with you, porcelain tableware is simply incredibly beautiful. But why don't you write about Russian factories? Now on sale are Gzhel porcelain, beautiful in beauty and quality [link-1], products of the Gardner manufactory. It is also worth mentioning Czech porcelain
Leander, which has been known to the world since 1907.
Tableware. Cooking. Cooking recipes, help and advice on cooking, festive menu and reception of guests, selection of products. Tall pots made of glass somehow never came across in a store like. Please advise and share your experience. And to be able to...
Discussion
stainless steel optimal cookware for food preparation and storage
you can’t just ferment and store cabbage in it, because of the salt there is some kind of reaction that is harmful to the body
plastic jars of any company are much more harmful :)
stainless steel does not enter into a chemical reaction with food, I store it in a saucepan in which I cooked it, pour it with a ladle and heat it in the microwave
about porcelain. Tableware. Economy. Housekeeping: tips on housekeeping, cleaning, buying and using household appliances, repair Lenox beautiful dishes and sets to eat. There was a discount for the holidays, I bought such a service for $ 100 :), beautiful and for every day, but worth it ...
Discussion
Porcelain. Just white, thin. OH-BO-JAM-S! :-)
If there is no stroke with gold or a chandelier, then there is nothing to be washed off on porcelain. Decals - figs wash off. So if you choose chinaware without gold-silver - please wash it. By the way, sometimes I also wash with gold and a chandelier. Nothing. But it wears off over time, yes.
Tableware. Cooking. Culinary recipes, help and advice on cooking, festive menus and receptions, selection of stainless steel utensils. The first time I bought myself a Gipfel saucepan, I am very pleased, by the way. But is it possible to store cooked food in it?
Discussion
as far as I know, you can. Stainless steel is a neutral metal, does not react with food, so I always leave it in this pasuduevina :))
Thank you, dear inhabitants of this lovely serpentarium, for your valuable advice. And if you need anything, don't hesitate to reach out too.
Glass ceramics: dishes need to be changed?. Appliances. Economy. Housekeeping: advice on housekeeping, cleaning, shopping and Aluminum cookware is harmful (aluminum oxides get into food), so it is better not to cook in it at all, and in particular on glass ceramics.
Discussion
The rules are generally the same as when using any electric stove:
-ware should have a flat bottom
- the size of the burner is chosen as close as possible to the size of the dishes, and it is better (for the stove, not for you) to use a smaller size of the burner than a larger one - so that heat transfer from the burner occurs evenly over all its surfaces.
Another aesthetic point is added to this - it is better that the dishes are "decent" - without burrs on the outer part of the bottom - so that they do not scratch.
Everything!%)
All these stories with "bimetallic bottoms" are unnecessary bells and whistles. Such a bottom only affects the process of cooking a dish in a dish, i.e. on the temperature inside. It practically does not affect the stove and burners. For example, I do not like pans with a thick steel bottom - firstly, heavy, and secondly, inertial. Why buy a non-inertia electric stove, so that later you can mess with inertial pots ??? :)) In frying pans this can be useful, but in pans - IMHO - no.
Aluminum utensils are harmful (aluminum oxides get into food), so it is better not to cook in it at all, and in particular on glass ceramics. Maybe that's why manufacturers recommend cooking in stainless steel, copper or enameled dishes.
You can’t put a bucket, it has a rim on the bottom, the bottom itself is 5 millimeters higher. And when using glass ceramics, the bottom must be absolutely flat, touching the surface of the stove completely. Yes, and the bucket weighs more than 10 kilograms, I'm not sure that the glass (and the surface is durable, but glass) will withstand it. A basin, probably, is possible, but the size of the burner is or slightly larger, and with a completely flat bottom. Moreover, it is desirable, with a bimetallic bottom, that is, with a steel disk inside. It turns out, heaped up. Aluminum cookware should not be used due to the fact that it is easily deformed when heated. They produce a special one with the bimetallic bottom mentioned above. Soviet frying pans are also not suitable for the same reason - as a rule, an uneven bottom. In general, glass ceramics implies a certain way of life, different from the "Soviet" one. So don't hesitate to buy traditional stove with cast-iron "pancakes", since there is no gas in the house.
If you are looking for comfortable and beautiful, modern - feel free to choose Luminarc. I don't think you will regret a single day.
So decide for yourself.
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AND The history of dishes goes back to ancient times. The technique of its production has been known to people for many centuries. It is in pottery that the progress towards the formation of mankind and its culture is most fully reflected. Moreover, ceramics is completely unaffected by the environment, so many ancient products have survived to this day in their original form. Ceramic production is one of the most ancient on Earth. It is mainly clay, available everywhere, which led to the rapid development and spread of pottery. This craft was also a manifestation of the creative traits of a person, which has been proven by numerous archaeological excavations in different points peace. Its origin was noted at the very beginning of the appearance of man, that is, it belongs to the primitive communal system. Excavations unearthed a large number of ceramic vessels, on which the fingerprints of ancient people remained. These prints indicate that in those days women were engaged in pottery.
The first plates appeared almost 600 years ago in France and had 
quadrangular shape. No less respectable age and napkins. They were used by the ancient Romans. True, they made napkins from alabaster. After dinner, they were not washed, but to be cleaned, they were thrown into the fire. In Russia, napkins took root under Peter I. The word itself came to us from the Germans, who, in turn, borrowed it from the Italian language. Porcelain tableware appeared in Russia much later than in European countries. For a long time, preference in noble houses was given to dishes made of silver and gold. One of the largest silver dinner sets, weighing more than two tons, was presented to her favorite Grigory Orlov by Catherine II. Cutlery began its journey much earlier than ceramics.
The most ancient is the knife. It was made and used by primitive people. Carcasses of animals killed during hunting were cut with stone knives, but they were never used in a meal. In the Neolithic era, the knife changed its appearance, became like a modern knife, long and thin.
In ancient Rome, the profession of a cutler was one of the most common. Knives were already made of steel.
But knives came into use as appliances only in the 15th century, and even then in the homes of rich people. They were considered a luxury item and were served only to noble persons. As a rule, these were beautiful items with handles made of gold or expensive breeds trees, decorated with carvings and stones. With the advent of porcelain in Europe, knives with porcelain handles came into fashion. They were painted with figurines of bizarre animals, birds and flowers. Until the 17th century, all knives were pointed, which made it possible to use them at the table not only for cutting meat, but also for picking teeth. It didn't look very aesthetically pleasing. According to legend, Cardinal Richelieu decided to correct this state of affairs, who ordered the production of eating knives with rounded ends.
The first spoons were not made of stone, as might be expected, but of baked clay, since they did not need strength, because then soft food was eaten with spoons. She represented a hemisphere with a handle. In the future, people began to use various materials to make spoons. In ancient Europe, they were made mainly of wood. In Egypt, spoons were made from ivory, stone and wood. The most common material for making spoons in Scandinavia and Russia is wood. The first mention of silver and gold spoons dates back to 1259; only kings and aristocrats used such spoons.
And what names of spoons did not exist! In Russia, a simple spoon of medium size was called a mezheumka; a thick and rough spoon of a barge hauler, which he wore behind a ribbon of a hat on his forehead, was called butyrka or butuzka (from the word butuz - fat man, peanut); a graceful oblong but blunt-nosed spoon was called a bosca, that is, beautiful, and a more round spoon was called a half-bosca. There were also silver and with shoulders on the handle, and bends, and Siberians. For rich and noble people, lozhkari, spoon makers, made special nosed spoons, i.e. pointed, thin, smoothly trimmed.
Metal spoons firmly entered European use in the 10th century. The main material for their manufacture was tin, although silver and gold were not neglected. For several years, aluminum products were the most fashionable and expensive. Not only spoons were made from it, but also jewelry. Then, aluminum jewelry went out of fashion, but aluminum spoons became the most common among the common people, just like wooden ones. Wooden spoons were made from birch, aspen and maple, and over time this craft became widespread in Russia, for example, Semenovsky district in the second half of the 19th century produced up to three million wooden spoons a year. They were decorated with drawings, polished, painted, covered with a special varnish.
The fork is the youngest of the brothers on the table. True, in the ancient world there was a fork-like device for pulling pieces of meat out of boilers or a brazier, but it looked more like a two-pronged small pitchfork (agricultural tool) than a modern fork. The first mention of a fork is found in the 9th century in the Middle East. There is evidence that the fork was born in 1072 in Byzantium in the city of Constantinople in the imperial palace. It was made in one copy of gold, and its handle was decorated with mother-of-pearl inlay on ivory. This fork was intended for the Byzantine princess Maria of Iberia, who can be considered the inventor of the fork. Considering it humiliating to eat with her hands, she invented it herself. A fork was made at that time with two straight prongs, with the help of which it was only possible to string, and not to scoop up food. Initially, it was rather a kind of indicator of the prestige of the monarch, and not a cutlery at all.
The fork did not take root well, and for several centuries it was considered not only unnecessary, but even a harmful and prohibited item.
In Russia, the first forks appeared in the middle of the 17th century at the court of Tsar Alexei Mikhailovich, and even then, only for honored guests. Not without the help of Peter I, the Russian aristocracy recognized the fork at the beginning of the 18th century. In one old edition there is information about how the table was set for Tsar Peter: A wooden spoon seasoned with ivory, a knife and a fork with green bone handles were always placed at his device, and the duty batman was charged with the duty to carry them with him and put them in front of the king even if he happened to dine at a party. Apparently, Peter I was not sure that even in best houses he will be served the whole set of cutlery.
Modern tables are served with appliances, among which there can be a dozen types of forks: regular and snack, for meat, fish, side dishes, two-pronged - large and smaller, used for cutting meat fibers, special for cutting lobsters, a fork complete with a knife for oysters, forks in combination with spatulas - for asparagus ... All of them are of recent origin: XIX - early XX century. At the same time, the mass production of cutlery began.
Natalia Petrova, specially for the site
Photo: website, Natalya Petrova
Modern tables are served with appliances, among which there can be a dozen types of forks: regular and snack, for meat, fish, side dishes, two-pronged - large and smaller, used for cutting meat fibers, special for cutting lobsters, a fork complete with a knife for oysters, forks in combination with spatulas - for asparagus ... All of them are of recent origin: XIX - early XX century. At the same time, the mass production of cutlery began.
High-quality cutlery has a wonderful property to bring a festive accent to the decoration of the dining table with its mirror shine and grace of lines. The most common cutlery of the three main materials.
The most expensive are made of silver. They require special and careful care. More affordable products from cupronickel. True, its constituent copper and zinc can form compounds that are not harmless to the human body.
Cutlery made of 18/10 chromium-nickel steel is quite popular. These figures mean that in addition to pure iron, the alloy contains 18% chromium and 10% nickel. It does not contain any harmful impurities: arsenic, mercury, zinc or copper. It is no coincidence that such an alloy is called medical.
Products from it perfectly tolerate processing in the dishwasher. They are quite aesthetic, durable, easy to clean and hygienic. Manufacturers usually give a guarantee for these products for at least 20 years.
The best cutlery is distinguished not only by the quality of the material, but also by the design that turns simple utilitarian objects into true works of art. It could be classical form with embossed bevel. Exquisite Art Nouveau lines with a faceted handle. Rococo with shanks decorated with curlicues.
An avant-garde style with dramatic lines and a simple folklore form with wooden handles painted with some kind of ornament. The main thing when purchasing cutlery is to remember that in style they must match the service. Otherwise, the festive table will not look too harmonious.
Cutlery is sold, as a rule, in sets for 6 persons of 24 items, including tablespoons, forks, knives and teaspoons. Or for 12 persons out of 72 items. Such a set can be supplemented with a ladle, a gravy boat, salad spoons and a fork, 2 garnish spoons, a cake spatula, 2 serving forks, a sugar spoon and tongs, a dinner spoon and a spoon for jam.
Well-known companies also offer additional sets for 6 people for tea (16 items), as well as fish (12 items). Knives for her resemble spatulas and do not have a cutting edge, as they are intended only for separating bones. The fish fork has shorter teeth and an elongated slot in the middle.
All appliances should be washed immediately after use. Otherwise, food residues form hard-to-remove stains on the surface. Then you will have to get rid of them with special means for the care of stainless steel dishes. For washing and cleaning cutlery, do not use detergents and cleaning products containing abrasives. Chlorine-containing preparations are also unacceptable. Regular liquid or concentrated dishwashing detergents are fine. If you use dishwasher strictly follow the instructions. Knives, forks and spoons should be placed in the cutlery basket with the handles down and interspersed. Otherwise, the devices may stick together and wash poorly. Do not dry anything directly in the machine. Remove cutlery immediately after the wash cycle and dry with a soft cloth.
You also need to be able to store such household products. The main rule is this: knives should always be kept separate from all other items.
The success of well-known manufacturers often "inspires" some dealers to make cheaper fakes. You can distinguish them from real products by some features.
Steel is used to make fake, cheaper cutlery Low quality. It is usually nickel-free, which means that the products are duller and cannot be polished to a mirror finish.
Real products made of 18/10 steel do not heat up well. This material has low thermal conductivity.
Poorly processed side edges, milling marks between the teeth of the forks should alert you, as high-quality cutlery always has carefully rounded and polished edges.
Use a magnet to spot fakes. Low-quality devices are attracted by a magnet, while medical steel products are not magnetized (except for knife blades), since they contain 10% nickel.
Ministry of Education and Science Russian Federation
Federal Agency for Education
State educational institution higher professional education
RUSSIAN STATE
TRADE AND ECONOMIC UNIVERSITY
4 full-time course
specialty 080502
"Economics and management at the enterprise
(Restaurant and hotel business)»
group 41 RSL
Report
in the discipline "Technology and organization of service at a catering enterprise in a hotel"
on the topic: Characteristics and classification of tableware
Performed:
Pavlenko O.V.
Teacher:
Assoc. Bazelyuk V.I.
Moscow 2010
DINNERWARE
Tableware- a generalized name for household items used for cooking, eating and storing food. All dishes can be divided into several categories
Auxiliary utensils - vessels for spices, napkin holders, a bucket for crushed ice, candlesticks, etc. - sometimes included in large services. However, these items can always be purchased separately. Originally made, they will decorate the table.
Soup bowls and serving pots are not placed on a tablecloth, but always on a stand - a small plate.
Toothpicks are placed on the table on a special stand. Butter served on the table not in butter dishes, but on small plates.
Butter is pre-cut in the form of cubes, sticks, balls, etc.
Sugar bowls and plates with thinly sliced lemon are placed in two or three places. big table.
For vinaigrettes, pates and salads, you can use vases of various shapes, but not on legs. If there are a large number of guests at dinner, soup plates are not put on the table.
They are kept on an auxiliary table, and a bowl of soup is also served there. The hostess fills the plates one by one and passes them to the guests.
For breakfast, only snack and pie plates are placed.
If both meat and fish dishes are served, two snack plates are desirable.
For eggs, a porcelain or plastic glass and a special spoon are placed.
The used knife is not placed on the tablecloth.
It is placed with the tip on a plate, or on a special stand for a knife.
Porcelain and faience dishes
Ceramics and glass are traditional materials for making tableware. Porcelain and faience dishes belong to the group of ceramic products.
Porcelain ware of good quality is elegant, distinguished by considerable strength and has a snow-white translucent shard. When lightly struck on the edge of a piece of porcelain, it produces a clear, sustained sound.
There are different categories of porcelain according to the way the pattern is applied. Manufactory is called hand-painted porcelain. This is the most expensive variety, the price of some services is comparable to the cost of a Rolls-Royce car. The second category is the decal. Such products are decorated with a decal. In the manufacture of embossed porcelain, the pattern is applied to the dishes by perforation or engraving. remember, that quality products they never cover the entire painting - they always leave the so-called "white body" of porcelain.
Earthenware has a white porous shard capable of absorbing moisture (up to 9 - 13% of its original weight). Faience does not shine through even in thin layers. With a light blow on the edge of the faience product, it makes a dull sound, which is explained by the low firing temperature. In faience, compared to porcelain, the mechanical and thermal resistance of the glaze is lower. In restaurants of the highest category, chinaware is predominantly used, which is the best in appearance and quality; in other restaurants and cafes - porcelain and faience.
Porcelain and earthenware used in the restaurant according to their decorative properties should correspond to the general style of its design and give the restaurant an individual character. Therefore, it is necessary to use branded dishes, always with a brand name. For better serving, service sets of up to 40 different items are recommended, made by special order of the restaurant, taking into account its design, assortment of dishes, etc. Artists, designers and architects who worked on the interior design of the restaurant's trading floor take part in the development of sketches of service dishes. . Restaurants use porcelain or faience dishes in the following range.
To serve bread, toast, baked goods:
· for individual service - patty plates (diameter 175 mm);
· at the group - bread bins, small dinner plates (diameter 240 mm).
In the absence of special bread vases, bread can be put on a snack plate for group service and tourist service, during buffet receptions, receptions.
For serving cold snacks:
snack plates (200 mm in diameter) - they are also used as coasters for salad bowls, etc.;
· square salad bowls (size 240, 360, 480 and 720 cm3) - for salads, pickles, marinades, mushrooms, etc. - from 1 to 6 servings;
Trays, herring bins 250 and 300 mm long, narrow - 100, 150 mm - for serving fish gastronomy, salmon, stellate sturgeon or natural sturgeon or with a side dish, herring, sprats, sardines, saury, etc .;
· oval dishes (350-400 mm long) - for appetizers from fish and meat gastronomy, banquet dishes (jelly sturgeon, pike perch, etc.);
round dishes (diameter 300 and 350 mm) - for meat and vegetable snacks, canapes and banquet dishes; turkey, lamb saddles, etc.;
vase (diameter 240 mm) on a low leg - for branded salad (for at least 2 - 3 servings), as well as for fresh tomatoes, cucumbers or radish salads, romaine lettuce, etc.;
· gravy boats (capacity 100, 200 and 400 cm3) - for cold sauces or sour cream from 1 to 6 servings.
When serving, snack plates are pre-arranged on dining table, other types of utensils are used to bring snacks from the dispensing cold shop to the utility table.
For serving first courses:
bouillon cups (capacity 300 cm3) with saucers - for broths, mashed soups, as well as soups with finely chopped meat or chicken and other products;
deep dinner plates (capacity 500 cm 3, diameter 240 mm) - for serving soups in full portions; as substitutes for them, small dinner plates are necessarily used;
deep plates for serving soups in half portions (capacity 300 cm3) - for soups; snack plates are used as substitutes for them;
soup bowls with lids for 4, 6, 8, 10 servings; used for family meals.
For serving second courses:
small dinner plates (diameter 240 mm) - for fish, meat, poultry, game, etc.;
round dishes (diameter 500 mm) - for poultry, game, vegetable dishes, cauliflower, chicken cutlets, etc.; on these dishes, food is brought from the serving room and laid out on plates on the auxiliary table, which are used to serve the table before serving second courses.
To serve dessert (sweet dishes):
small dessert plates (200 mm in diameter) - for pudding, Gurievskaya porridge, soufflé, etc.;
· deep dessert plates (diameter 200 mm) - for strawberries with cream and other sweet dishes.
For serving hot drinks:
· tea cups (capacity 200, 250 cm3) with saucers - for tea, coffee with milk, cocoa;
tea saucers (diameter 185 mm) for glasses;
teapots for tea leaves (with a capacity of 250, 400 and 600 cm3) - for serving in hotel rooms;
· topping kettles for boiling water (capacity 1200-1600 cm3) - for serving in hotel rooms;
bowls (with a capacity of 250 and 350 cm3) - for green tea;
coffee pots for coffee (capacity 800 cm3) and coffee pots for black coffee for 1, 4 and 6 servings (100 cm3 capacity per serving);
cups (capacity 100 cm3) with saucers - for black coffee, oriental coffee or chocolate (liquid) and express coffee;
· milk jugs - with a capacity of 200 cm3 for milk for coffee or tea;
Creamers (capacity 25, 50 and 100 cm3) for 1, 2 and 4 portions;
vases - for jam, sugar;
sockets (diameter 90 mm) - for jam, honey, jam, lemon and sugar.
For serving fruits and confectionery:
small dessert plates (200 mm in diameter) - for apples, pears, grapes, watermelon, etc. (they differ from snack bars in a pattern depicting fruits; if they are not available, snack plates are served);
vases with flat surface on a low leg (diameter 300 mm) - for cakes and cakes of a round shape;
pie plates - for serving confectionery. Depending on the number of seats on the trading floor, 4-5 sets of patty plates, 1.5 deep plates, 3 small table plates, 1.5 dessert plates, 2-3 snack bars are provided.
From porcelain - faience, restaurants also use mustard pots (with a capacity of 100 cm3) with a removable lid; closed salt shakers (with the inscription "salt"); closed pepper shakers (with the inscription "pepper"), with screw-on bottom plugs; open salt and pepper shakers, on one stand, with two compartments; ashtrays, cigarette holders and glasses - egg cups. In restaurants on ships and planes, as well as in the morning hours for breakfast holidays in ordinary restaurants, porcelain or faience dishes with rounded thickened edges are used. This cookware is durable and easy to use. Porcelain and earthenware dishes of modern forms are distinguished by their simplicity, originality, and hygiene. Flatter plate shapes without sharp corners provide an opportunity for their thorough washing. Some plates are produced square shape, which makes them occupy less space on the shelves of cabinets and sideboards.
Glass and crystal tableware
When laying the table for wine and vodka products and various drinks, glass and crystal utensils are used. Glassware is made from glass obtained by melting quartz sand mixed with alkaline and other basic oxides. Glass products are produced by blowing, pressing, press-blowing and casting. Wide application found a color glassware(during its manufacture, coloring substances are added to the glass mass - lustrin, cobalt, etc.). Outwardly spectacular, with high aesthetic qualities, this dish can become an organic part of interior design. Glass manufacturing technology is much simpler than crystal; glassware is cheaper and therefore recommended for everyday service practice. For solemn occasions - receptions, banquets - as a rule, crystal tableware is used. Crystal products are made of white glass, to which silver or lead is added. Crystal tableware is distinguished by high transparency, the play of light reflected in the edges, and ringing. The quality of crystal is characterized by its decoration- diamond edges. A simple diamond-shaped pattern - four diamond edges, a complex one - with a fine mesh of edges. The capacity of glasses, glasses used for serving depends on the strength of the drink: the stronger the drink, the smaller the capacity of the glass should be.
Glasses are designed so that we can truly and fully experience the taste of a particular drink, alcoholic or non-alcoholic. There are several hundred varieties of this dish in the world, which differ in their shape, glass thickness and, of course, their functional purpose. In fact, one follows from the other. We will not list all the types of glasses available in the world, we will consider only the most popular of them.
Glasses. Glasses and glasses can be apple-shaped, tulip-shaped, straight and expanded. Apple-shaped and tulip-shaped glasses allow you to reveal the aroma of wine or cognac in its entirety. Thick, aged wines are served in such glasses. Straight and expanded forms are more suitable for sparkling and young wines, the bouquet of which is less pronounced. The shape and size of the stem of the glass is also not accidental. High straight stem for glasses intended for drinks that are drunk warm. For chilled drinks and wines, glasses with a short stem are designed. Sometimes the stem has a club-like shape with a thickening - so that the heat of the fingers is not transferred to the glass and the wine is not heated.
The word "glass" in French means "jar". This dish appeared in France in the 18th century. The glasses were used for various wines. Now a glass is called a vessel with a capacity of 125-150 ml of an elongated cylindrical, pear-shaped shape, or in the form of a vase for sparkling wines. The glass has a low, wide stem. A glass, unlike a glass, has a capacity of 200-250 ml and is used for fruit or mineral water. This is a cylindrical or tapering vessel without a leg. A glass is similar to a wine glass in shape and purpose. They drink beer and cold drinks (water, tea) from it.
Glasses can be bowl-shaped or elongated, with long and short legs. The capacity of the glass is usually small: from 25 ml (liqueur) to 100 ml (rhine and lafitte). They drink liqueurs, vodka, cognac, wines, etc. from glasses. In general, the stronger the drink, the smaller the glass intended for it.
In relation to the serving plate, glasses for drinks are placed on the right and at the top. The order of their arrangement is as follows: the glass that will be used first is farthest. If cognac and liquor are provided for coffee, then glasses are served together with coffee utensils. It is not recommended to put bottles of cognac or liquor on a tea or coffee table: drinks are served poured into glasses.
They must meet the following requirements: - be of plain (not colored) and uncut glass or crystal, so that the color and purity of the wine are clearly visible; - a wine glass must have a high stem; - the glass should taper upwards so that the aroma seems to be concentrated in a small space above the surface of the wine; glasses with straight walls are also allowed.
Tart wines served in high and rounded glasses, and light - in glasses tapering upwards.
For red wines having a rich saturated color, deep and wide glasses are needed. The bowls of these glasses are the widest and highest, usually apple-shaped, the stem is straight and high. The glass is not filled with wine completely, otherwise its flavor bouquet will be lost. Wine is poured into a glass by two thirds, one third will be occupied by air. There are special glasses for special wines - for Bordeaux, Burgundy, etc.
For dry or fortified white wine choose small glasses (smaller than for red). The stem of a glass for white wine is slightly lower than for red wine, as these wines are often drunk chilled. For the same reason, the bowl of the glass has a smaller volume. The glass is more often tulip-shaped, but there are separate glasses for Rhenish and Moselle wines. A glass for white wine can be made of greenish or yellowish colored glass. In such a glass, the wine "plays".
For rosé wines special glasses are also intended. These wines are usually drunk chilled, so the glass has a small volume and a low stem, similar to a white wine glass. The shape of the glass is expanded, as for sparkling wines. A glass for dessert wine is even smaller than for white (about 65 ml). The shape of the bowl is varied. Sherry, port wine, berry tinctures and other sweet wines are poured into such glasses.
For champagne there are three main forms of glasses: - "saucer" - with an extended neck. From glasses of this shape, you can make a "pyramid" by placing them one on top of the other. Fill this pyramid with a "cascade" of champagne, pouring wine only into the top glass. - "tulip" - elongated, with rounded walls, slightly expanding upwards (like a bud of a blossoming tulip); - "flute" - a classic shape, expanding upwards (the walls are slightly concave). The stem of the glass is long and thin.
Glasses for champagne can be simple and faceted. Faceted glasses are more spectacular - sparks from champagne are refracted and shine between glass crystals. A glass of champagne is held only by the stem.
Water glasses and any other without alcoholic beverages can be of two types: on the leg and without it. A glass (glass) on a high leg has a straight shape and a volume of about 200 ml. A glass without a stem expands slightly upwards. Glass for carbonated drinks (lemonade) - straight, sometimes measured.
viscous drinks, that is, those that are customary to sip through a straw (juices, cocktails) are served in tall glasses. Some cocktails are served in low wide bowls, straight or slightly tapering at the top.
For hot alcoholic drinks(groga, mulled wine, rum) high voluminous bowls with handles of various geometric shapes are intended. Kryuchon is also served in a bowl with a handle.
For a variety of cocktails glasses and glasses are intended: for layered and physical - a straight glass with a leg, for cocktails with fruit - a glass with a thick bottom expanding upwards.
cognac glass similar to a glass for dessert wine: a wide bottom, tapering towards the middle, and a neck that opens up (pear-shaped), a low leg. A brandy glass can be small, with a capacity of 25-35 ml, or large - up to 125 ml. A large cognac glass is filled only 1/4-1/5 of the volume. The convex shape and large volume make it possible to appreciate the aroma of drinks. At the same time, the glass is wrapped around with fingers so that the cognac is heated by the warmth of the hands.
Vodka and whiskey poured into small, straight-section stacks (glasses) without legs. A special glass is intended for whiskey: without a leg with a thick, massive bottom. Vodka and other strong drinks can also be served in small (50 ml) stemmed glasses with an expanding or narrowing bowl.
Liquor glasses, in addition to their small size, they are distinguished by exquisite shapes: cone-shaped, almost flat bowls on a high leg, etc.
Depending on the number of seats in the trading floor of the restaurant, it is provided:
wine glasses - 3 - 5 sets,
liquor and cognac glasses (0.75 cm3),
Rheinwein and lafitte - 2 - 3,
glasses for champagne - 2,
· vodka - 3 - 5 sets.
When setting the table, glass or crystal dishes are used in the restaurant in the following range:
glasses (with a capacity of 25 cm3) - for liquor (in the absence of cognac glasses, cognac can be served in them);
cognac glasses (of the “tulip” type, no more than 25 cm3 of cognac is poured into them), expanded downwards and narrowed at the top, on a low leg (brandy glasses are not placed on the table during preliminary serving);
· shot glasses (with a capacity of 50 cm3) are served for vodka and bitters, liqueurs; this glass can also be served for cognac, if guests ordered it for cold appetizers;
Shot glasses (with a capacity of 75 cm3) Madeira - for fortified and dessert wines: port, Madeira, sherry, nutmeg;
Rhein wine glasses (with a capacity of 75-100 cm3) - for white table wine: Riesling tsinandali, gurjaani, sylvaner. The usual color of a white wine glass is light green. The Rhine wine glass can be a greenish-golden color, which emphasizes natural color guilt. In foreign restaurants for white wine, white transparent glass glasses with a green glass stem are used; when white wine is poured, and it is usually greenish in color, the whole glass becomes green color, which creates an additional effect. A table is served with such a glass when ordering hot fish dishes or “white” poultry meat;
glasses (with a capacity of 100 - 125 cm3) lafitte - for red table wine: mukuzani, saperavi, mattress, gamza; glasses can be shades of pink;
glasses (capacity 125 cm3) cylindrical shape, on a leg - for champagne and sparkling wines. These glasses are not very convenient for filling, therefore it is recommended to serve champagne vases, from which carbon dioxide is removed faster and it is more pleasant and more convenient to drink;
· wine glasses (capacity 250 - 280 cm3) - for mineral and fruit water; they can also be used for beer;
· beer mugs (with a capacity of 250 cm3 and 500 cm3) with a shape extended downwards and narrowed upwards (for beer bars);
· tea glasses (capacity 200 - 250 cm3);
· stacks cone (capacity 100 - 150 cm3) - for natural juices;
· Cylindrical glasses (capacity 300 cm3) - for whiskey with ice and soda water and for punches with ice;
· glasses with a thickened bottom - for coffee glass;
· pitchers with lids (capacity up to 2 l) - for water, kvass, various juices;
· bowls on a leg, bowls in the form of a saucer - for compote, pears in syrup, as well as other sweet dishes;
compote holders in the form of saucers with handles - for sweet dishes;
sockets (diameter 90 mm) - for jam, sugar and lemon;
thickened glass salad bowls for green natural salad with vinegar dressing, vegetable oil, mustard and salt;
· Measuring glasses (beakers) are made of white transparent glass with a capacity of 100, 200 ml of a conical shape with a capacity of 150, 200 and 250 ml. On a glass with a capacity of 100 ml, one risk corresponding to a volume of 50 ml, the other - 100 ml; on a glass with a capacity of 200 ml - one line corresponding to a volume of 150 ml, the other - 200 ml.
glasses - for mogul-mogul (glass inserts for eggs mixed with sugar, in metal stand);
· devices for spices - salt, pepper, mustard;
· vases for fruit (diameter 200, 240 and 300 mm and height up to 200 mm) depending on the filling with fruit - 1, 2, 3 kg per vase; can be colored: blue, pink, ruby, purple, on a high leg for buffet tables, on a low leg for serving banquet tables, without a boat-type leg;
vases for cut flowers (10-15 cm high);
stand for cut flowers with odd number of holes - 1, 3, 5; 20 cm high;
· vases (capacity 3000 cm3) - for the preparation of a bowl with 10 glasses and a pouring spoon (on a tray);
vases for jam without legs;
vases for cookies and sweets on a leg;
Vase-support for cakes or pastries on the middle leg flat shape;
vase for champagne on a leg (capacity 100 - 125 cm3);
vase-boat oval for fruits and fresh vegetables;
vials with a ground stopper - for supplying vinegar, olive oil or sunflower oil;
· devices for spices - salt, pepper, mustard with metal covers;
· decanters with stoppers for vodka, wine and cognac (with a capacity of 0.25 liters and more).
metal utensils
Silver makes the dinner more refined, solemn. However, these metal utensils require special care - they will have to be cleaned to a shine (traces remain even from drops of water).
Restaurants usually use cupronickel dishes. Cupronickel is a stable anti-corrosion copper-nickel alloy. When used for the manufacture of dishes and appliances, it contains 18 - 20% nickel and 80% copper and is covered with silver with a thickness of 0.3 mm. Cupronickel tableware has a good appearance and contributes to the decoration of the table. In addition, these dishes can be heated and served hot to visitors. Cupronickel dishes are practical, do not break and can serve for a long time if they are properly washed, polished and silvered in a timely manner. From cupronickel dishes in the restaurant are used:
For snacks:
· caviar bowls with a glass rosette for 1, 2 and 4 servings - for serving granular and salmon caviar;
Kokotnitsy - small saucepans for mushrooms in sauce, crabs in sauce, juliennes from game and birds and other hot snacks;
· chill molds (shells) - for baked pike perch (perch "chill"), etc.;
· frying pans for kidneys, eggs, boiled potatoes (hot) for herring, saltwort fish, meat, pancakes and other hot snacks for 1-2 servings.
For serving first courses:
soup bowls for 1, 2 and 4 servings with lids (to maintain the required temperature of the dishes).
For serving second courses with sauce:
round rams with a lid for 1 and 2 portions - for serving meat dishes in sauce (beef stroganoff, cabbage rolls), as well as pilaf, pancakes, cauliflower, etc .;
· oval rams with a lid - for poultry, game, meat and fish dishes in sauce for 1, 2 and 4 portions;
gravy boats - for hot sauces for 1, 2 and 4 servings;
· plowing machines - for serving hot, peeled eggs to the broth.
For serving natural fried second courses:
· oval dishes for 1, 2, 4 and 10 servings (for a banquet) - for Kiev cutlets, fried fish, barbecue, schnitzel, etc.;
· round dishes for 6 and 10 portions (for a banquet) - for turkey, game, etc.;
buckets - for ice and for cooling champagne;
turntables - for champagne;
heating pads - for heating red table and fortified wines and cognac;
stands - for collection wines;
coasters (stainless steel) for hot cast iron pans(taganchiki);
coasters - for tea glasses;
· cone-shaped stands - for laying crayfish;
bowls - for ice cream, mousse, cream, jelly, canned compotes;
· juicer;
Turks for 1, 2, 4 servings - for brewing and serving coffee (oriental style);
coffee pots-milk jars for 1, 2 and 4 servings and creamers for 1 (25 g) and 4 (100 g) servings - for serving coffee with milk or cream;
a vase for washing fingers - after serving asparagus, crayfish, tobacco chickens;
Trays round, rectangular and square (large and small);
flower stands;
Candelabra and candlesticks (for 3.5 candles);
stands for cigarettes and cigars.
Plastic crockery and cutlery
In restaurants on river boats and in airplanes, the following types of dishes and cutlery made of synthetic materials are used:
trays for serving various snacks,
food and drinks;
single-portion bread bins;
stand-glasses for soft-boiled eggs;
Snack plates
Dessert plates
bowls for sweet dishes and ice cream;
spoons for ice cream;
equipment for spices
spatulas for caviar;
· tattoos for paper napkins;
· headbands for flowers.
For serving receptions of the type "buffet", "cocktail" in restaurants, plastic forks, skewers, toothpicks are used, mainly when serving canapé sandwiches.
colorful decor
performed either under glaze or over it. Underglaze painting is especially common on Chinese porcelain. This method involves drawing a design directly on the sherd, and then the product is fired along with the glaze. The oldest overglaze technique is painting with enamel paints, the disadvantage of which is that their palette is rather limited. At different types porcelain has its own characteristics of drawing. On hard porcelain, for example, such colors often plastically stand out on the surface of the glaze, since they cannot be fired at high temperatures and therefore do not combine with the glaze. On soft porcelain, they often melt together with the glaze and merge with it.
Relief decor embedded directly into the material of the object itself - by engraving, perforation or by means of relief-like overstatements. The object is either cast in molds together with the relief, or the relief or plastic parts of the decor (flowers, buds, leaves, figurines as handles, etc.) are molded separately and then glued on.
The tableware market is much less influenced by technology. The use of traditional materials for many centuries - varieties of porcelain, ceramics and glass - greatly limits the possibilities for technological improvement of products. But it gives unlimited scope for designers. Therefore, most fashion trends are usually the result of improvement in the first place. appearance.
It should also be noted the trend - about the use of the idea of \u200b\u200b"environmental friendliness" of products as competitive advantage. The idea is substantiated with the help of several theses. First, glass is a material that is “green” by definition and 100% recyclable. Secondly, glass products are more durable than ceramic dishes and use less energy and lower carbon dioxide emissions to produce them.
Wine glasses and goblets made according to the most modern technology, with external fragility, can withstand quite strong blows.
Unexpected materials. The achievements of modern chemistry have made it possible to use various materials for the manufacture of dishes. For example, artificial stone - corian. It allows you to cast objects of unexpected shape, durable and easy to clean.
APPENDIX
Table 1.
| Type of dish | Tableware |
| Bread, toast, flour products | Pie plates (diameter 175 mm) |
| Cold snacks | Snack plates (200 mm, can be used as coasters for salad bowls) Salad bowls square and round (portioned or for several servings), trays, herring bowls Oval dishes (for slicing fish, meat, ham, etc.), round (for meat and vegetable snacks, sandwiches, canapes) Vases on a low leg Gravy boats (for cold sauces and sour cream) |
| First meal | Bouillon cups (with a capacity of 250-300 ml - for broths, pureed soups, etc.) Deep dinner plates (diameter 240 mm, capacity up to 500 ml and smaller diameter, capacity up to 300 ml; they are served with stand plates - small table or snack plates) Soup bowls with lids (for multiple servings), ceramic pots for single or multiple servings |
| Main dishes | Small dinner plates (usually 240 mm in diameter) Round dishes for several servings Ceramic serving pots |
| Dessert (sweet dishes) | Small pie plates or dessert plates (diameter 200 mm) Deep dessert plates (200 ml diameter for sweet fruit soups and strawberries with cream) Cheese dish Vases (for jam, sugar) Creamers (for ice cream, mousses, creams) Rosettes (90 mm diameter for honey, jam, lemon, sugar, etc.) Flat vase or round cake dish |
| Dessert plates small Vases for fruit (may consist of several tiers) |
|
| Tea cups (capacity 200-250 ml) with saucers Kettle for brewing Kettle for boiling water Milk jugs, creamers. Sugar Bowl Green Tea Bowl |
|
| Coffee cups (capacity up to 100 ml) with saucers Coffee pot for black coffee |
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Dinnerware - dishes that serve the table and serve hot dishes. The history of the appearance and reincarnation of tableware has evolved over the centuries, as it is inextricably linked with the culture of eating.
The roots of the art of table setting, probably, should be sought during the Italian Renaissance, when merchants arranged magnificent feasts. These Italian traditions of Catherine de Medici dinners when marrying french king Henry II, took with her to France. But only under Louis XIV, that is, in the second half of the 17th century, the first rules for table setting and ceremonial dinners were established in France. But this was the impetus for the development of the production of tableware, and by the middle of the 18th century, no one was surprised by the abundance of factories producing porcelain and glassware.
This fashion was picked up by England, it was in her Victorian era(1837-1901) was destined to become a legislator and a zealous champion of table setting traditions. The types of tableware have reached their peak - from chocolate forks to 8 types of salad forks. Not surprisingly, it is at this time that the highest level of tableware production in history is noted.
The current time dictates its own conditions, the modern pace of life does not allow us to devote as much time to eating as during the reign of Victoria. Table setting has become easier, and as a result, the number of tableware has also decreased. V ordinary life we manage with a small set consisting of two or three plates, a salad bowl, a cup, a fork, a couple of spoons and a knife.
And yet, sometimes, when we celebrate some event at home, we want to set the table for real, beautifully and luxuriously, like in the good old days, when delicious food, placed on an exquisitely served table, were an indicator of culture and inspired guests and hosts for lofty conversations. Table setting is a whole art, which we will definitely talk about in another article, but for now let's return to our topic and see what types of tableware are used now.
| View | Name | Description |
 |
Dining room deep | Plates with a diameter of 20-24 cm and a capacity of 250-500 cm 3. Used to serve first courses, both hot and cold. |
| Canteen small | Plates with a diameter of 27-32 cm. Used for serving second courses (side dishes and dishes with side dishes). | |
| Diner big | Plates with a diameter of 26-31 cm. Used for serving hot and cold appetizers, cold meat dishes, sweet hot dishes with sauce. | |
| Diner small | Plate with a diameter of 20 cm. Used for serving cold snacks. | |
| Dessert deep | Plate with a diameter of 20 cm. Used for serving desserts with sauces. | |
| Dessert small | A plate with a diameter of 20 cm, as a rule, with a wavy edge or a pattern along the rim. Used to serve fruits and sweet desserts. | |
| Pirozhkovaya | A plate with a diameter of 16-18 cm. It is used to serve bread, croutons, pies. | |
| fish plate | Plate 33-37 cm long and 23-26 cm wide. Used for serving fish dishes. | |
| Chill plate | It is used for snack dishes such as oysters, stews, salads. | |
| Serving plate | It is used for serving several types of side dishes and salads, as well as for serving fondue. | |
| Dish | Round and oval, square and rectangular plates with a diameter (long) of 40-45 cm. Used for serving cold fish, meat, poultry and game dishes. You can also put canapés on them. | |
| salad bowl | deep plates different forms volume from 120 cm 3. Used to serve salads, fresh vegetables, pickles, marinades, etc. | |
| herring | An oblong plate for serving herring and canned fish. | |
| caviar plate | A plate with a diameter of 15 cm. Designed for serving pressed caviar. | |
| egg plate | Designed for serving scrambled eggs. | |
| Saucer | Plates on which cups or glasses are placed. | |
| Power socket | A saucer with a diameter of 9-10 cm. Used to serve jam, jam or honey. | |
| Kremanka | Deep plate with a diameter of 9 cm (may be on a leg). Used to serve jelly, fruit salads, fresh berries. |
| View | Name | Description |
| Bouillon cups | Cups with a capacity of 350-400 cm 3 with one or two handles. It is used to serve broths and pureed soups. | |
| tea cups | Cups with a capacity of 200-250 cm 3. Used to serve tea, cocoa and hot chocolate. | |
| Coffee cups | Cups with a capacity of 75-150 cm 3. The smallest ones are used to serve oriental coffee, the largest ones are used for cappuccino. | |
| Cup | Large bowl with handle. The purpose is the same as that of a cup, but they are used for everyday life, they are not suitable for serving. | |
| bowl | Cups with a capacity of 220-400 cm 3. Used to serve green tea and koumiss. | |
| Kese (kise) | Cups up to 900 cm3. It is used to serve lagman, pilaf and similar national dishes. |
Special utensils
| View | Name | Description |
| Sheep | Dishes with a lid for serving: round - for hot dishes of meat, poultry and pancakes; oval - for hot fish dishes. | |
| Vase round | Vase with a diameter of 20-24 cm with a recess, can be one-, two- and three-tiered. Used to serve fruit. It can be both on the leg and without it. | |
| Vase flat | Vase with a flat surface. Used for serving cakes and pastries. | |
| caviar | Grainy caviar is served in such elegant gizmos. | |
| Kokilnitsa | The sink on the stand, as a rule, is metal. Used for cooking and serving fish and seafood. | |
| Cocotte | Device up to 90 cm 3 . It prepares and serves special hot snacks, such as crabs or mushrooms in sour cream. | |
| coffee pot | A device with a volume of 200-1000 cm 3 for serving black coffee. | |
| Jug with lid | A device with a volume of up to 2 liters for supplying water, kvass and similar drinks. | |
| Milkman | A device with a volume of 100-400 cm 3 for supplying milk to coffee or tea. | |
| Pashotnitsa | Stand for serving peeled eggs, boiled in a bag, to the broth. Also called a saucepan, shaped like a ladle, in which these eggs are boiled. | |
| Spice utensils | Small containers for salt, mustard, pepper, etc. Oil and vinegar are served in special bottles. | |
| Glass | Stand for serving soft-boiled eggs with a diameter of 5 cm. | |
| napkin holder | Napkin holder. | |
| sugar bowl | A device with a volume of 100-400 cm 3 for supplying sugar. | |
| creamer | A device with a volume of 50-200 cm 3 for supplying cream. | |
| gravy boat | Device with a volume of 10-400 cm 3 with a handle and a drawn toe. Used to serve sour cream and various cold sauces. | |
| horseradish | A device with a volume of 100-200 cm 3 for serving horseradish sauce. | |
| Kettle for brewing | A device with a volume of 100-600 cm 3 for serving brewed tea. |
All this tableware is made mainly of porcelain and faience. Dishes, in which not only serve, but also bake dishes, are often made of stainless steel and cupronickel. Also often metal are devices for spices and small special dishes (for example, cupronickel or silver caviar with a crystal insert). Ceramic dishes are more appropriate if you are serving the corresponding dishes of national cuisine.
A separate topic for conversation are such types of tableware as