1)
Dinner
Fork:
This worked beautifully for things
like meat. However, it doesn't work so well with peas or corn or such. More
tines were added to make it easier to capture a variety of things from meat to
legumes to vegetables.
Same general idea of a dinner fork
but it's a bit smaller and the tines are shorter. Notice that the tines are not
an equivalent length apart. This designed allows you to get more leverage will
dining. Here's the rule on salad forks: if your main course is a salad or if
your salad is served as a side dish to your entrée, use your dinner fork.
Otherwise, use your salad fork.
3)
Fish
Fork and Knife:
Fish is often served with lemon,
which will react with steel and will create an unpleasant taste. So if you want
eat use the fish fork , make sure it's silver. The tines on a fish fork are
shorter than a traditional meat fork. A fish fork's tines are evenly spaced. It
will be in the same place in a place setting on the opposite side. These knives
are not designed for cutting, they're more supposed to be used for separating
the fish meat from the bone clean.
4) Seafood Fork:
It can either have two or three short tines and is usually
built to
a) follow the shape
of a shell
b) get into small
spaces and spear the meat. This is an
extremely generic fork, there are
lobster forks, oyster forks, snail forks (shell food), and shrimp forks. Most
people can't even be bothered to use seafood forks so to make they are be
comfortable , there many shape of "seafood fork".
5) Beef Fork:
A fork used specifically for picking up thin slices of meat
(as you can guess beef would qualify). It's shaped like a regular fork but it's
bigger and the tines are curved outward. You're not likely to see one any time soon
, but just in case.
6) Relish Fork:
This is sometimes called a condiment fork. If you see it, it
looks like a mini fork with a long handle but there are two or three tines and
they're set very close together. Often, but not always, the ends of the tines
will be slightly splayed in order to hold more. A relish fork allows for liquid
to drain off which will make less of a mess and keep whatever food the server
is topping from getting soggy. In a pinch, just use a seafood fork.
7) Teaspoon: A
small spoon (not the measuring spoon) that is supposed to be used for ready
only beverage (though, actually, coffee does have its own spoon). The theory is
that everything else served at the table either has a separate spoon or does
not require one.
A large spoon that is nowadays, usually used for serving
rather than eating. So, naturally, the cutlery tablespoon holds the
equivalent of the measuring spoon tablespoon. Actually a cutlery
tablespoon holds less than a tablespoon.
The difference between a tablespoon and a soup spoon are
tablespoon is oval-shaped. Then a soup spoon is has a rounded bowl rather than
ovoid. It is also supposed to be slightly less than a tablespoon. Chinese soup
spoons are usually made of ceramic and flat-bottomed.
10) Caviar Spoon:
For starters these
spoons look distinctive. They look like the Fischer-Price version of a spoon -
sort of flattened, very round and with a long handle (in proportion to the size
of the bowl). These spoons will often be made of glass, bone, mother of pearl
and other non-metalic materials. Caviar comes in tins without absorbing the
metalic taste. Just to make sure it's a spoon with a non-reactive nature.
The shape is ovoid (like a tablespoon) but the size is
roughly the same size as a soup spoon.It will almost always be placed above the
plate (doesn't get confused). The dessert spoon for a formal dinner be so
large, when desserts are typical small because the spoon is not supposed to be
put in the mouth. You're supposed to eat from the side of the spoon.
12) Runcible Spoon:
This is a nonesense
spoon that does not exist and comes from Lear's poem "The Owl and The
Pussycat." Though, on the flipside, if want to make dinners feel ignorant,
apologize for not putting runcible spoons on the table.
13) Steak Knife:
A steak knife should be offered with any fibrous protein.
Steak knife will be over-sized with smaller serrations. A more upscale
restaurant will give you a smaller sharper knife with a pointed tip.
14) Butter Knife:
Smaller than a dinner knife or a steak knife with a rounded tip. To be proper, should only
use it to cut and spread butter.
15) Dinner Knife:
Generic, all-purpose knife to use every day.
16) Oyster Knife:
Not usually find this on the table but depending on the
gather. It's a short, thick knife designed to give enough leverage to pry open
an oyster without breaking the knife itself.
17) Cheese Knife:
This knife
has the feel of an inverse knife, thinner at the handle, wider at the end ( to
cut through evenly) and has a series of holes in it. This isn't to mimic Swiss
cheese, it's to keep the cheese from sticking to the knife
GLASSWARE
Ø Beer stein: More often called a beer
mug, a stein might be glass, stoneware, or decorative and sold for collectible
purposes. Beer steins are large, have a handle and straight sides. Some have a
hinged lid. Typically, they hold between 12 and 16 ounces.
Ø Chalice: Most often used for
religious or decorative purposes, a chalice is a footed goblet often made of
metal. Some have handles, though most are shaped like a wine glass.
Ø Sake sets: Sake is a traditional
Japanese alcohol made from fermented rice. Sake sets are usually ceramic, but
may be made of glass. The set consists of a small flask, which is usually
rounded with a narrow neck, and four cups, which are usually shaped like small
bowls or short, round glasses.
Ø Tankard: Similar to a beer stein, a
tankard is a large, cylindrical drinking cup that often has a hinged lid.
Tankards are a popular collectible, and can be very decorative. Many are made
of silver or pewter. Tankards often have a glass bottom.
Ø Collins glass: Similar to a highball
glass, but slightly taller and thinner, a Collins glass is used for mixed
drinks that have more mixer than alcohol. They are especially popular for fizzy
or tropical mixed drinks. Most hold 10 to 14 ounces.
Ø Dizzy cocktail glass: Similar to a
martini glass but with no stem, the dizzy cocktail glass has a V-shape and a
rounded base. Many cocktails are served in this glass, particularly the
Manhattan. Most hold around 8 ounces.
Ø Highball glass: These
straight-sided, tall glasses are used for mixed drinks that have a higher
percentage of mixer than alcohol, such as gin and tonic, scotch and soda or
bourbon and water. They hold between 8 and 12 ounces. These are a must-have for
your home bar.
Ø Juice glass: Juice glasses are
small, usually straight-sided glasses used for orange or other fresh juices.
Many other shapes are also called juice glasses, including V-shaped or flask-shaped
small glasses. Every home should have juice glasses.
Ø Old-fashioned glass: Sometimes
called a lowball glass, the old-fashioned is a short, squat glass used for
serving drinks “on the rocks.” Suitable for many cocktails or straight liquors
served on ice. Most hold 6 to 8 ounces. This is a must-have for your home bar.
Ø Shot glass: These small,
straight-sided glasses are a popular collector’s item. They are used for
serving small drinks of hard liquors such as whiskey or vodka, or certain
strong mixed drinks. Shot glasses are also used for measuring alcohol when
mixing cocktails, and hold 1.5 ounces. Your home bar should have at least a
couple of these.
Ø Table-glass: The table-glass is made
from heavy, thick glass with a faceted design that ends below the lip of the
glass. It is used for any type of drink, including water, tea or alcohol.
Ø Water glass: A water glass can be
any glass used for every day purposes. Generally taller than a juice glass, and
often rounded with straight sides, water glasses are available in many
different colors and designs. An essential for your kitchen.
Ø Whiskey tumbler: This is a small
glass with no stem, used for whiskey or other hard liquors. Most have curved
sides rising up to a narrow opening. The base can be either flat or have a
small foot. Most hold around 6 ounces.
Ø Pilsner glass: A glass for light
beers or lagers, the pilsner is tall, slender and tapers towards the bottom.
Most have a small foot, and hold 10 ounces.
Ø Pint glass: Large glasses used to
serve beer, these hold 16 U.S. fluid ounces, or a British pint of 20 imperial
fluid ounces. Pint glasses come in a variety of shapes, most tapering down to
the bottom.
Ø Pony glass: A small beer glass that
holds only 5 ounces.
Ø Champagne coupe: Also called a
champagne saucer, this is the shallow, broad champagne glass used for dry
champagnes. It has a long stem, and commonly holds 6 to 9 ounces.
Ø Champagne flute: The commonly used
champagne glass, a flute has a long stem and a narrow shape rising up to a
slightly narrowed lip. The champagne flute is designed to maintain the
carbonation of the drink. Typically, they hold 6 to 8 ounces.
Ø Cocktail glass: Sometimes called a
martini glass, a cocktail glass is a V-shaped glass with a stem. Used for many
mixed drinks that are not served over ice. Most hold between 4 and 8 ounces.
This is a must-have for your home bar.
Ø Cordial: Used for fine, after-dinner
wines, cordial glasses usually look like small wine glasses. They hold just 1
to 2 ounces.
Ø Sherbet: These short, footed
stemware glasses are used for serving sherbet, ice cream or similar desserts.
Ø Sherry glass: Resembling a small
wine glass with a tapered top, a sherry glass is useful for serving sherry,
port or liqueurs. Most hold 2 to 4 ounces.
Ø Snifter: Shaped somewhat like a fishbowl
with a stem, a snifter is traditionally used to serve brandy or whiskey. The
stem is short so the glass can be held easily in the palm, keeping the drink
warm. Snifters hold 8 to 12 ounces.
Ø Wine glass: The familiar stemmed
glasses used for serving wine. Red wine glasses are slightly fatter and rounder
than white wine glasses. Generic wine glasses are normally the red wine style.
Most wine glasses hold between 8 and 12 ounces. These are a must-have for your
home bar.
PORCELAIN
The term porcelain lacks a universally agreed definition. It was first made in
China; hence it’s commonly name china. Porcelain is generally divided into the
three main categories of hard-paste, soft-paste and bone china, depending on
the composition of the paste. Hard-paste Porcelain and Bone China are widely
used in making dinner wares.
HARD-PASTE PORCELAIN
Hard-paste porcelain consists of Kaolin, a type of clay, feldspar, and possibly
other materials, is fired at about 1400 degrees Celsius to produce great
hardness and strength. Hotel Line (or industrial line) made by most reputable
producers with enhanced stability and durability are preferable for hotel use.
BONE CHINA
Bone China is a mixture of porcelain and about 40 or 50 percent of ox bone ash.
The bone ash serves to whiten and slightly strengthen the porcelain, while
reducing the necessary firing temperature by about 150-200 degrees Celsius.
Bone china is almost snow-white that gives a better presentation on tableware.
Because it is also easier to make, harder to chip, and stronger than hard paste
porcelain, bone china has gained popularity worldwide although European
consumers continue to favor hard porcelain.
STONEWARE/ EARTHENWARE
Both Stoneware and earthenware are common ceramic materials. Stoneware is hard
enough to resist scratching by a steel point. It is more opaque, and normally
only partially vitrified. It is usually colored grey or brownish because of
impurities in the clay used for its manufacture, and is normally glazed.
Earthenware is less strong, less tough, and more porous than stoneware but it
is lower cost. Due to its higher porosity, earthenware must usually be glazed
in order to be watertight.
Stoneware/ Earthenware are generally used for more casual settings as accent
pieces to enhance the authenticity of some cultural dishes.
The service plate is the largest
plate. Service plates range in size from 11 to 14 inches across.
The service plate is laid in the
center of the cover before the diners come to the table, but the way it is used
is different for formal and informal dining. At a formal table, the service
plate decorates the cover and the rim should frame the appetizer plate with a
surround of no less than one inch.
In formal dining, food is never
placed directly on a service plate. Rather, the service plate is a base on
which to lay the plate for the appetizer course and is cleared from the table
after the first or second course is finished. Since soup splatters, the service
plate is soiled easily, and at the end of the course it is cleared from the
table with the soup plate. Because there should never be an empty space before
a guest, after the service plate and soup plate are cleared, the plate for the
next course is laid on the table immediately. But when the meal begins with a
cold first course, such as fish, followed by a hot course of soup, the fish
plate is removed at the end of the first course, and the service plate is left
on the table to hold the soup plate. At the end of the soup course, the service
plate and soup plate are cleared together, and exchanged immediately for the
plate on which the next course is served.
At an informal meal, the service
plate is an optional accoutrement of dining. Although traditionally the purpose
of the service plate is to hold the plate for the appetizer course, at an
informal meal it is used in whatever way makes sense, as a dinner plate, buffet
plate, placemat, or platter. When it is used in the traditional sense, it is
laid on the table in advance of seating and should set the mood for the
occasion. Oftentimes, dinner plates are used as service plates to hold a first
course.
Service plates are known by a host
of names - buffet plate, charger plate, cover plate, lay plate, and place
plate.
Dinner
Plate
The dinner plate is used more than
any other plate. It is used to serve the main course at all meals, formal and
informal. Modern dinner plates measure from 10 to 11 inches across.
At a formal dinner in a private
residence, the entree is the third appetizer course, such as a creamed chicken
in vol-au-vent cases, and as such is served on a medium-size plate, notably a
salad plate. But in a restaurant, the main course often follows two appetizer
courses, usually soup and salad. Typically, the entree consists of cooked meat
served with vegetables, starch, and garnish, and as such is served on a dinner
plate.
Luncheon is lighter, simpler meal
than dinner, a repast served on a plate about 9 to 9.5 inches in diameter.
Although the luncheon plate is used for formal and informal meals, it is not
essential for either occasion.
Round
Salad Plate
The round salad plate is made in two
sized. The larger salad plate is about 8 to 8.5 inches in diameter, the smaller
7 to 7.5 inches.
At a formal meal, the salad plate is
laid before the guest after the main course is cleared, an arranged salad is
presented to the diner on a platter. At an informal meal, the salad plate
functions to serve salad presented before the main course, as a side dish with
the main course, or following the main course to stimulate the palate. But when
salad is the main course, it is presented on a dinner plate.
The fish plate is a specialized
plate about 8 to 9 inches in diameter. It is not made as part of a dinnerware
set, but is recognizable by ornamentation in a fish pattern. The fish plate is
not essential for formal or informal meals; when served as an appetizer, fish
is presented on any medium-size plate, such as a salad plate or a dessert
plate. If fish is the main course, it is presented on a dinner plate.
Dessert Plate
Dessert plates are ornately
decorated. They are specialized plates about 7.25 to 8.5 inches in diameter, used
at formal and informal meals, and made not as part of a dinnerware set.
Cheese plates are recognized by
ornamentation in a cheese pattern. They are specialized plates about 7.25
inches in diameter, used at formal and informal meals, and made not as part of
a dinnerware set.
Tea
Plate
Tea plates are specialized plates,
about 7 to 7.5 inches in diameter. The purpose of the tea plate is to hold the
teacup without a saucer. Some tea plates feature a shallow well.
Fruit plates are recognized by
ornamentation in a fruit pattern. They are specialized plates about 6.25 to 8
inches in diameter, used at formal and informal meals, and made not as part of
a dinnerware set.
Bread-and-Butter
Plate
The bread-and-butter plate is used
to separate bread and butter from sauce, gravy, and juices that emanate from
foods on the plate. Although the bread-and-butter plate is optional at formal
dinners in Europe, in a private residence in North America it is not laid on a
formal dinner table because the menu is planned to provide sufficient tast and
texture without the need for bread and butter. Thinly sliced melba toast may be
passed with soup, fish may be served in a pastry shell, and toasted crackers
are passed with cheese, along with butter at room temperature. when dry toast
and crackers are served at a formal dinner, they are placed on the tablecloth.
However, at a formal dinner in a restaurant or club, bread is often provided to
cleanse the palate between different wines and to tide one over during long
lapses between courses.
Bread and butter are served at
informal meals and luncheons. When a plate is not provided for a slice of bread
or a roll, it is laid on the tablecloth or rim of the dinner plate, where the
butter is also placed.
Fruit
Saucer
Known also as a fruit dish, side
dish, or berry bowl, the fruit saucer is a small shallow dish about 4 to 6
inches in diameter by 1 inch deep. The purpose of a fruit saucer is to separate
juices that flow from raw or cooked food from other foods. Because a formal
meal is served course by course, side dishes are not used, and a fruit saucer
is provided only at informal meals.
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