Many books have been written about serving dishes, because in addition to the general rules for serving the table, which are also very numerous, there are rules for serving snacks, meat, fish dishes, desserts, wines … Meanwhile, there are several most general rules for serving dishes that will help almost any situation.
It is necessary
- - tablecloth;
- - wine glasses, glasses;
- - vessels for salt, pepper, mustard;
- - fish knives and forks;
- - a large dish for fish;
- - dishes for garnish and sauce;
- - small dinner plates;
- - gravy boats and plates for pies;
- - teaspoons;
- - salad bowls;
- - tablespoons.
Instructions
Step 1
Cover the table with a tablecloth so that the corners cover the legs of the table, and the descent of the tablecloth on all sides is at least 25 centimeters, but not lower than the seat of the chair. Please note that at least 80 centimeters of table length are allocated for each guest.
Step 2
First put earthenware, porcelain dishes, then cutlery, and only after that - fragile glass, crystal. Hold glasses, wine glasses, and wine glasses by the leg when placing them on the table so that they do not have finger stains.
Step 3
Serve fish dishes: If this is a festive table, cook the whole fish and place on a large platter in the center of the table, garnish with lemon slices. Place a fish knife and fork with each appliance. Put the garnish for the fish in salad bowls and place along the edges of the table, pour the sauce for the fish into gravy boats, put them on small pie plates, put a teaspoon, put gravy boats at each device.
Step 4
Serve fish portions (boiled or grilled fish) on plates along with a side dish. If you need a sauce with a dish, place it in the gravy boats next to each appliance.
Step 5
Serve meat dishes: the way of serving depends on the culinary form of the dish (portions, meat with sauces, portioned minced meat dishes, poultry and game dishes).
Step 6
Serve the portioned meat dishes (meat in chunks, steak, chops) on a preheated shallow dinner plate with the sauce. Stew or fried meat, cut into small pieces (azu, beef stroganoff, goulash), serve on small plates with a side dish. Serve minced meat or minced meat (schnitzels, cutlets, meatballs) on small plates with a side dish.
Step 7
Serve poultry dishes (tobacco chicken) also on a shallow dining plate, put the garnish in salad bowls, pour the sauce into gravy boats and place them on small pie plates to the left of each appliance. Put a teaspoon to the sauce, on top of the side dish - a table.
Step 8
Be sure to put salt and pepper on the table, horseradish - to fish dishes, aspic and boiled meat, serve mustard to meat without fail, use a small plate or tray.
