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 follow the standard rules for serving dishes. The first courses served on the table are appetizers.
Appetizers are the first course served on the tables. There is a wide variety of possible snacks. But they are all aimed at one result - to whet the appetite. Snacks can be categorized as hot and cold. Further, they are already divided according to a broad classification. Each type of snack has its own special rules for serving.
Cold snacks
Cold appetizers are served before hot ones in a strict order of types. Serving temperature 10-14 ° C. Cold snacks are served both in single-portion and multi-portion cookware, matched to the size. The main condition is that the dishes do not cover the edges of the plates. It is preferable to use porcelain dishes as dishes, as well as crystal ones for caviar.
Even before serving cold appetizers, tables should be served with appetizer plates and sets. If one of the cold snacks is crayfish, then special cutlery is a must.
Fish gastronomy is served first. This includes caviar, sardines, sprats and lightly salted white and red fish. Sturgeon and salmon caviar is served in a crystal rosette. There should be a caviar with ice under it. It is imperative to have a plate next to the napkins, on which a portion spoon is placed with the handle to the right. Caviar is cut into portions and served on a fish tray. The pressed fish is usually laid out in the form of a rhombus. Additionally, they put a socket in which there is either oil or onions. To the left of the caviar, place a dummy plate of toast. Salted fish is served on oval platters or fish trays. The fish should be cut into thin slices and served without garnish. When serving, a snack or table fork is required. Hot smoked fish is served on an oval porcelain platter with garnish. Sprats are laid out on a sprat tray and served with lemon and herbs. Herring is served with a side dish (boiled potatoes) and garnished with parsley. An additional oil outlet is also installed. From the sets, a butter knife, a herring fork and a potato spoon 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. Greens and lettuce are added as decoration. In addition to the dish, sauce bowls are placed. Crayfish, crabs, lobsters and lobsters are served whole in a china vase or salad bowl. A sauce bowl with mayonnaise is placed. Each guest must have special appliances, and on the left there is a bowl of water for washing hands.
Next on the list of serving cold snacks are vegetables. Natural ones are served in salad bowls and vases along with food ice. Pickled vegetables and mushrooms are served without ice in salad bowls and vases. Salads and vinaigrettes are often served dressed in salad bowls. Sometimes salads are made in the form of cocktails and served in portions and unseated in special glasses. Stuffed vegetables are served on salad bowls or platters. A dessert spoon must be added to each portion.
Cold meats are served on oval platters. Allsorts, roast beefs, jellied meat, stuffed rolls and game can be served with or without garnish. The rolls must be covered with a paper napkin. To the left of each dish, put the sauce on a pie plate and a dessert spoon with the handle to the right.
Hard cheese is served sliced and laid out on a pie plate or saucer. Additionally, a cutting knife is placed. The cheese platter can be served either on a china platter or in wicker trays or planks.
The canape is laid out on an oval or round dish. Studs or blades must be stuck in. In addition, there should be a glass with hairpins, covered with napkins. The felts and tartlets are laid out on a round dish covered with a napkin. Additionally, there must be a fork and a spoon, or a spatula.
Hot appetizers
Hot appetizers are served after cold ones. The serving temperature should be 75-90 ° C. Plates for serving hot snacks are preheated to 40-50 ° C. While cold appetizers are more often served on multi-portion dishes, then hot appetizers should be served in single-portion dishes.
Pancakes with filling are served separately. That is, the pancakes are separate, the filling is separate. Pancakes are served in portioned pans, the filling is served either in caviar bowls, or in sauce bowls, or in sockets.
Baked fish and julienne are served in cocotte makers in which the dish has been baked. Cocottes are placed on dummy plates with a cut out napkin. Additionally, there is a napkin for the pen and a dessert spoon for julienne.
Meatballs are served in portioned pans or multi-portion dishes. Additionally, a tablespoon and fork are added.
