LutreCer

25/10/2021

How to behave at the table
1.
Broths are served in cups with one or two handles. One thing is a hint that the first can be drunk, two - that it should be spoon.

2
Bread is cleaned over a plate and eating small pieces. For buns bring a special saucer. A bun with a common tray first put on this saucer, but only then eating.

3.
Meatballs, cutlets, cabbage rolls, omelet are cleaned with a fork, the knife is optional.

4.
A spoon and fork are simultaneously needed when they eat spaghetti. On the plug, which the der-zhat in his right hand is wound up pasta, and then "cut off" by their spoon.
5.
To***co chickens (pieces after the preliminary cutting of the carcass) can be arms. It is assumed that the waiter will bring a bowl with warm water and a woven napkin so that you rinse your fingers.

6.
Grapes fell on one berry, and the bones are imperceptibly laid out on the plate. But, no matter how hard you tried, it looks outnetic. Therefore, either kischimis or grapes are applied to the table at the lush secular routes.

7.
Compotets do not drink, but eating a spoon. First drink fluid, and then eat dry-fruit is not commens. Bones are put on a saucer, which is served specifically.

Annette Orlova:

-Ticket is some points of support that form a certain style of behavior. When a lot of people are going at the table, everyone brings their habits - since the use of food, ending with conversations. Here is etiquette and is the bridge that can associate different people.

Choosing a cutlery, we often do not think about whether they are doing correctly, in accordance with all the norms. After all, when guests come, you will need to serve the table, and without such details it is simply impossible. And I don't want to "fall as a face in the dirt" and put on the table with ugly spoons, forks and knives, or more - not to know where to "trust them." That all this does not happen, we offer you a short description of all cutlery
, as well as the rules of their application - which devices for what and how to use them.

25/10/2021

Unlike the above, additional forks are not included in the number of mandatory when serving. They are served only when dishes are present on the banquet, for the use of which they are designed:

Fork for lemon - its role can also play a standard for fruit. It is characterized by modest sizes and two sharp teeth.
Fork for herring - also has a pair of teeth.
For the sprot, it is characterized by a large amount of teeth - 4 or 5, the ends of which are connected by jumpers, its base is a wide vane.
For shrimps and crayfish - double long fork.
For cold cocktails from seafood - has three teeth, with one longer and sharp than the rest.
For lobster - has two small slightly curved teeth and a long rod to extract meat from the shell.
What makes forks
Forks and spoons, like other cutlery, make out of the same materials:

Stainless steel is the perfect option for everyday life. This metal is easily clean, not subject to corrosion, will not fuss and is inexpensive.
Aluminum - Currently, cutlery from it are rarely found, but before he was very popular because of its cheapness. His drawback is soft, therefore, the devices from it are easily bent, scratched, losing attractiveness and functionality.
Silver and Melchior are beautiful cutlery for solemn dinners. But they require careful care and regular cleaning, as they quickly darken.
Tree - Wooden forks are used mainly as blades for stirring stew or other dishes on frying grounds with non-stick coating.
Plastic - Children's sets are made from it, with the help of which the baby learns safely and deftly handle the cutting devices. In addition, plastic is used for the manufacture of disposable dishes for picnics.

25/10/2021

What are the forks and why they are intended for
Types of forks and their place on the table
As a table appliance, the plug is much younger than the spoon. For the first time, they began to use only in the 9th century, and she received wide distribution only in the XVII century. For a long time, the church resisted the input of the plug into everyday life, despite its convenience. The argument was the similarity of this table appliance with the forks of the devil. But the requirements of ergonomics and personal convenience turned out to be stronger than prejudice, and today the plug is in each house in a set or single instances.
Variety of forks
Like spoons, the forks are divided into two large groups: basic and auxiliary. Among the mains mentioned:

Dining room - can have the most diverse form. It uses hot second dishes to use it, and therefore, when serving is located closest to the left of the main plate of strictly teeth up. Most often it has four teeth, and its length is equal to the diameter of the plate.
Snack bar - needed for the use of cold and row of hot snacks (scrambled eggs, for example). In form, it is a twin dining force, but somewhat less than her. Her place on the table to the left of the fish.
Fish - it is served to dishes from sea and river fish. It usually has four teeth, and then its form can vary from the type of fish feed: for example, a small recess can be located between the central teeth or rounded edges. In length, it is slightly less diner, and its place is to the left of the dining room fork.
Dessert - serves to make it convenient to eat sweet pies, cakes and the like. It has only three teeth and an original shape, often decorated with enamel or other types of decor. In size, it is equal to the diameter of the dessert plate, and is located according to the rules of serving by the teeth to the right above the plate.
Fruit - also called Salad. It is served if the presence of fresh or canned fruit on a banquet, as well as salads of them. Despite the fact that the knife to this fork is not required, it should be a pair of fruit knife both in size and decor. Among the main devices, it is easily located because it has only 2 teeth.

25/10/2021

25/10/2021