A lot of books have been written about serving dishes, because in addition to the general rules for table setting, which are also very many, there are rules for serving snacks, meat, fish dishes, desserts, wines … Meanwhile, there are several most general rules for serving dishes that will help in almost every situation.
Pick your recipe
You will need
- - tablecloth;
- - wine glasses, glasses;
- - vessels for salt, pepper, mustard;
- - fish knives and forks;
- - a large dish for fish;
- - dishes for garnish and sauce;
- - small table plates;
- - sauces and plates for pies;
- - teaspoons;
- - salad bowls;
- - tablespoons.
Instruction manual
1
Cover the table with a tablecloth so that the corners cover the legs of the table, and the descent of the tablecloth from all sides was at least 25 centimeters, but not lower than the seat of the chair. Please note that at least 80 centimeters of table length is allocated for each guest.
2
First, put earthenware, porcelain dishes, then appliances, and only after that - fragile glass, crystal. Hold glasses, wine glasses, wineglasses by the leg when you put on the table so that there are no spots from fingers on them.
3
Serve fish dishes: if this is a festive table, cook the whole fish and put it on a large dish in the center of the table, decorate with lemon slices. Put a fish knife and fork for each appliance. Put the garnish for the fish into salad bowls and place on the edges of the table, pour the fish sauce into the sauceboats, put them on small patty plates, put a teaspoon, and put the sauceboats on each device.
4
Serve portioned fish (pieces of boiled or fried fish) on plates with a side dish. If you need a sauce for the dish, put it in the gravy boats of each appliance.
5
Serve meat dishes: the way of serving depends on the culinary form of the dish (portioned meat, meat with sauces, portioned meat dishes, poultry dishes and game).
6
Serve portioned meat dishes (piece of meat, steak, chops) on a shallow dinner plate, preheated, along with the sauce. Serve the stew or fried meat, cut into small pieces (azo, beef stroganoff, goulash), serve on small plates with a side dish. Serve the dishes of minced meat or minced meat (schnitzels, meatballs, meatballs) on small plates with a side dish.
7
Serve poultry dishes (tobacco chicken) also on a shallow dinner plate, put the side dish in salad bowls, pour the sauce into sauceboats and place them on small pie plates to the left of each appliance. Put a teaspoon in the sauce, on top of the side dish is the dining room.
8
Put salt and pepper on the table, horseradish - for fish dishes, aspic and boiled meat, mustard for meat, be sure to use a small plate or tray.
- How to serve second courses
- serving dishes