In the restaurant business, there are rules for serving various dishes, the violation of which has a very negative effect on the service. When organizing a home banquet, you should also be guided by the standard rules for serving dishes. The first dishes served on the table are snacks.
Pick your recipe
Snacks - This is the first dish served on the tables. There is a wide variety of possible snacks. But all of them are aimed at one result - to stimulate appetite. Snacks can be divided into hot and cold. Further, they are already divided according to a broad classification. Each type of snack has its own special serving rules.
Cold snacks
Cold starters are served before hot in strict order by type. Supply temperature 10-14 ° C. Cold appetizers are served both in single-serving and in multi-serving dishes, selected by size. The main condition is that the dishes do not cover the edges of the plates. As dishes, it is preferable to use porcelain dishes, as well as crystal dishes for caviar.
Even before serving cold appetizers, tables should be served with snack plates and sets. If crayfish are one of the cold appetizers, then special cutlery is required.
First of all, fish gastronomy is served. It includes caviar, sardines, sprats and salted white and red fish. Sturgeon and salmon caviar is served in a crystal outlet. Under it should be caviar with ice. Be sure to have a plate next to napkins, on which they place a portion spoon with the handle to the right. Poultry caviar is cut into portions and served on a fish tray. Spread fish are usually spread in the form of a rhombus. Additionally, they put a socket in which there is either oil or onion. To the left of the caviar they put a fake plate with toasts. Salted fish is served on oval dishes, or fish stalls. The fish should be cut into thin slices and served without a side dish. When serving, a snack or table fork is required. Hot smoked fish is served on a porcelain oval dish with a side dish. Sprats are laid out on a sprat tray and served with lemon and herbs. Herring is served with a side dish (boiled potatoes) decorated with parsley. An additional socket for oil is also provided. Of the sets, a butter knife, a fork for herring and a spoon for potatoes are required. Also chopped herring can be laid out in the form of a whole fish with a head and tail. Boiled fish is served with a vegetable side dish. The fish is cut into pieces, cooled, and then laid out on a dish. As a decoration, greens and lettuce are added. In addition to the dish, sauces are placed. Crayfish, crabs, lobsters and lobsters are served whole in a porcelain vase or salad bowl. A saucepan with mayonnaise is placed. Each guest must have special appliances, and on the left there is a bowl of water for washing hands.
The following on the cold appetizer list are vegetables. Naturals are served in salad bowls and vases along with food ice. Pickled vegetables, as well as mushrooms, are served without ice in salad bowls and vases. Salads and vinaigrettes are served more often in seasoned form in salad bowls. Sometimes salads are made in the form of cocktails served in portions and unfilled in special glasses. Stuffed vegetables are served on salad bowls or dishes. For each serving, add a dessert spoon.
Cold meats are served on oval dishes. Allsorts, roast beefs, aspic meat, stuffed rolls and game can be served with or without a side dish. Rolls must be covered with a paper towel. To the left of each dish is put sauce on a patty plate and a dessert spoon with the handle to the right.
Hard cheese is served sliced and laid out on a patty plate or saucer. Additionally put a knife for slicing. Assorted cheese can be served on a porcelain dish, as well as in wicker trays or on boards.
Canapes are laid out on an oval or round dish. Be sure to stick studs or blades. In addition, there should be a cup with studs covered with napkins. Valovans and tartlets are laid out on a round dish, covered with a napkin. Additionally, there should be a fork and a spoon, or a spatula.
Hot snack
Hot snacks are served after cold ones. The supply temperature should be 75-90 ° C. Plates for serving hot snacks are preheated to 40-50 ° C. If cold appetizers are more often served on multi-serving dishes, then hot appetizers should be served in single-serving dishes.
Stuffed pancakes are served separately. That is, pancakes separately, filling separately. Pancakes are served in portioned pans, the filling is served either in the icicles, or in the gravy boats, or in outlets.
Baked fish and julienne are served in cocotte dishes, in which the dish was baked. Kokotnitsy are located on front plates with carved napkins. In addition, a napkin for a handle and a dessert spoon for julienne are placed.
Meatballs are served in portioned pans or in multi-serving dishes. Additionally put a tablespoon and fork.
Related article
Non-standard rules for serving dishes