A properly served table is of great importance at receptions and parties. The design of dishes, appetizers, and cuts is equally important. Sausage and cheese must be present at any gala dinner. Properly designed cheese and meat plates will add to the skill of the laid table.
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The main thing is a sharp knife
Professional chefs are specially taught to perform various slices, but it is possible for everyone to cut sausage and cheese beautifully with certain knowledge and skills. The beautiful view of the dish pleasantly surprises guests, raises the appetite. The main rule to make the cut is a sharp thin knife. With an inconsistent cutter, you can ruin the product, it is impossible for them to cut a really thin slice. Torn edges, a rough middle will never look aesthetically pleasing.
Both products are cut with plates of about a millimeter. Various shapes can be made from cut pieces and plates: flowers, envelopes, rolls. Small branches of greens are sometimes placed in sausage tubes.
The rules for serving a snack plate determine the order of the layers: lower meat, upper cheese. The combination of boiled, boiled-smoked, raw smoked, dry sausages gives room for creativity. The same is possible with cheeses.