Introducing children to the classification of tableware: kitchen, dining, tea. Review of types of cookware by purpose and materials of manufacture

Comprehensive notes

Summary of an integrated lesson in the middle group
“Introducing children to the classification of dishes:
kitchen, dining room, tea room"

Zhirkova O.N. teacher MBDOU No. 51

Target: Introduce children to the classification of tableware - kitchen, dining, tea. To consolidate knowledge about the general concept of dishes. Continue to teach children to identify the essential features of utensils, differences, and, based on the differences, to classify utensils according to their purpose. Continue learning how to decorate dishes (cup), familiar elements of decorative drawing. Arouse interest in the lesson, the ability to clearly and correctly answer the teacher’s questions.

Visual material: sets of kitchen, dining and tea utensils. Three tables covered with beautiful tablecloths.

Progress of the lesson

The teacher offers to sit on chairs in a semicircle. In front of the children there are three tables covered with tablecloths. Objects are placed on one table different dishes- a saucepan, a frying pan, a kettle, deep and shallow plates.

What objects do you see on the table? (children list all objects, each name only one object)

What are all these items for? (To eat, cook food)

How can you describe in one word the items that are needed for cooking and eating? (Dishes)

So, guys, we remembered what dishes are.

Now imagine that you need to meet guests. First we need to prepare lunch - cook soup, fry cutlets.

What kind of utensils do you think we will take first to prepare food?

For example, we need to cook soup. What utensils will we need?

Guess the riddle

I cook your food

For lunch - soup and porridge. (Pot)

Go, Zhenya, take the pan and put it on this table.

What is the name of the place where food is prepared? (Kitchen)

Here we will have a kitchen.

“Sh-sh-sh,” the potato hisses, “

Add a little oil.”

This is hot, this is it!

Red-hot (pan).

Go, Vitalik, put the frying pan where the saucepan is.

(This is what the children call and take turns putting the dishes on a separate table).

Lunch has been prepared. Now you need to put the food in another bowl.

It can be deep, it can also be shallow,

And it's called... (with a plate).

We named all the dishes, but forgot about something. Look carefully and name something they never sit down to eat without (without spoon).

Spoons, forks and knives are always needed at the table. They are called cutlery.

This dish is called DINING ROOM

And now, I’ll tell you a riddle, and you try to find the answer on my table:

I’m standing on the table, puffing,

I would like to treat you to tea.

What is this? (Kettle).

How did you guess that it was a teapot?

Game “Assembling the teapot”.

The job was done. Now you can have some tea. But did something happen to the kettle? He crashed.

(Children collect parts of the cut picture “Teapot”)

It's on the table

Hot tea is poured into it.

What is this? (Cup)

Listen to the following riddle:

Unapproachable in appearance

Standing with his arms akimbo,

And look inside

Treat inside (Sugar Bowl)

And now I suggest you take a little rest.

Outdoor game "Find the dishes"

Children are divided into 2 teams, stand one after another. There are dishes on the table on the opposite wall. At the signal “Kitchenware”, the first team must jump to the table and take a piece of kitchenware. For another team, the teacher gives the command “Dinnerware”.

The teacher draws the children's attention. Look at this table, guys. What are all these dishes needed for? (To cook food).

Food is prepared in the kitchen, and the utensils needed to prepare the food are called KITCHEN.

Children name this word together and pronounce it.

So, we prepared the food. Now we need to set the table for lunch.

What utensils will we need for lunch?

(Children name the dishes and put them on another table).

When all the tableware is on the table, the teacher says:

What is this utensil for? (For lunch)

The utensils needed for lunch are called DINING ROOM.

The teacher suggests repeating in chorus and several children individually.

The lesson continues, the teacher draws the children's attention to the dishes that remain on the table.

Guys, what do you think this dish will be useful for?

(Cup, saucer, sugar bowl, teapot)

To drink tea.

The utensils that we need when we drink tea are called TEA ROOM.

Children repeat the word in chorus.

Today we learned that dishes are different because they are used in different ways. It can be a kitchen, a dining room, or a tea room.

Physical education minute "Washing the dishes"

We opened the water tap

(make rotational movements with your hands 4 times, as if opening a faucet)

And the dishes were washed

(put right palm to the left and make circular movements along it, as if washing a plate)

Rubbed, rubbed, washed, washed

(same movements, but with left hand on right)

Rubbed, rubbed, washed, washed

Everything is covered in water and soap.

(Spread your arms to the sides).

Part II

Let's have some tea. But it's boring to drink tea from white cups.

The teacher shows the children paper cups.

And to make the cups beautiful, let's decorate them.

I have a brush (shows), with its help we will turn into masters. The teacher asks you to close your eyes.

We found ourselves in the workshop, and I suggest you go to the work tables.

(Watercolor paint, jars of water, brushes, coasters, rags are prepared on the tables).

The attendants hand out paints, brushes, and rags. Children decorate cups with different familiar elements (circles, strokes, dots, sticks, rings, etc.)

Evaluation of work.

After painting, children clean up on their own workplace (wash brushes, cups)

Ministry of Education and Science Russian Federation

Federal Agency for Education

State educational institution higher vocational education

RUSSIAN STATE

COMMERCIAL AND ECONOMIC UNIVERSITY

4th year full-time student

specialty 080502

"Economics and enterprise management

(Restaurant and Hotel Business)"

group 41 RSL

Report

in the discipline "Technology and organization of service at a hotel catering establishment"

on the topic: Characteristics and classification of tableware

Completed:

Pavlenko O.V.

Teacher:

Assoc. Bazelyuk V.I.

Moscow 2010

TABLEWARE

Dishes- a generalized name for household items used for preparing, eating and storing food. All dishes can be divided into several categories

Auxiliary utensils - spice bowls, napkin holders, crushed ice bucket, candlesticks, etc. - sometimes included in large sets. However, these items can always be purchased separately. Originally made, they will become a table decoration.

Soup plates and portion pots are not placed on the tablecloth, but always on a stand - a small plate.

Toothpicks are placed on the table on a special stand. Butter They are served not in butter dishes, but on small plates.

The butter is pre-cut into cubes, sticks, balls, etc.

Sugar bowls and plates with thinly sliced ​​lemon are placed in two or three places large table.

Vases can be used for vinaigrettes, pates and salads various forms, but not on legs. If present at lunch large number guests, soup bowls are not placed on the table.

They are kept on a utility table, and a bowl of soup is also served there. The hostess fills the plates one by one and passes them to the guests.

For breakfast, only a snack bar and a pie plate are provided.

If both meat and fish dishes are served, two appetizer plates are desirable.

For eggs, put a porcelain or plastic glass and a special spoon.

A used knife is not placed on the tablecloth.

It is placed with the tip on a plate, or on a special knife stand.

Porcelain and earthenware dishes

Ceramics and glass are traditional materials for making tableware. Porcelain and earthenware belong to the group of ceramic products.

China good quality It is elegant, distinguished by significant strength and has a snow-white translucent shard. When you lightly strike the edge of a piece of porcelain, it produces a clear, long-lasting sound.

Distinguish different categories porcelain according to the method of drawing. Manufactured porcelain is hand-painted porcelain. This is the most expensive variety; the price of some services is comparable to the cost of a Rolls-Royce car. The second category is decal. Such products are decorated with a decal design. When making relief porcelain, the pattern is applied to the dishes using perforation or engraving. Remember that high-quality products are never completely covered with painting - the so-called “white body” of porcelain is always left.

Earthenware has a white porous shard that can absorb moisture (up to 9 - 13% of the original weight). Earthenware does not shine through even in thin layers. When lightly struck on the edge of a piece of earthenware, it produces a dull sound, which is explained by the low firing temperature. Earthenware products have lower mechanical and thermal resistance of glaze compared to porcelain ones. In restaurants of the highest category, mainly porcelain tableware is used, which is the best in appearance and quality; in other restaurants and cafes - porcelain and earthenware.

Porcelain and earthenware used in a restaurant must comply with their decorative properties general style its design and give the restaurant an individual character. Therefore, it is necessary to use branded tableware, always with a brand name. For better serving, we recommend tableware sets of up to 40 different items, manufactured to a special order of the restaurant, taking into account its design, range of dishes, etc. Artists, designers and architects who worked on the interior design of the restaurant's sales area take part in the development of sketches of service dishes. . Restaurants use porcelain or earthenware in the following range.

To serve bread, toast, baked goods:

· for individual service - pie plates (diameter 175 mm);

· for group meals - bread bins, small table plates (240 mm in diameter).

In the absence of special bread vases, bread can be placed on a snack plate for group serving and serving tourists, during buffets and receptions.

To serve cold appetizers:

· snack plates (200 mm in diameter) - they are also used as stands for salad bowls, etc.;

· square salad bowls (sizes 240, 360, 480 and 720 cm3) - for salads, pickles, marinades, mushrooms, etc. - from 1 to 6 servings;

· trays, herring bowls 250 and 300 mm long, narrow - 100, 150 mm - for serving fish gastronomy, salmon, stellate sturgeon or sturgeon, natural or with a side dish, herring, sprat, sardines, saury, etc.;

· oval dishes (350-400 mm long) - for appetizers from fish and meat gastronomy, banquet dishes (jellied sturgeon, pike perch, etc.);

· round dishes (diameter 300 and 350 mm) - for meat and vegetable snacks, canapés and banquet dishes; turkeys, lamb saddles, etc.;

· vases (diameter 240 mm) on a low leg - for a signature salad (for at least 2 - 3 servings), as well as for fresh tomatoes, cucumbers or radish salads, romaine lettuce, etc.;

· gravy boats (capacity 100, 200 and 400 cm3) - for cold sauces or sour cream from 1 to 6 servings.

When serving, appetizer plates are pre-placed on dining table, other types of utensils are used to bring snacks from the cold room dispenser to the utility table.

To serve first courses:

· broth cups (capacity 300 cm3) with saucers - for broths, puree soups, as well as for soups with finely chopped meat or chicken and other products;

· deep dining plates (capacity 500 cm3, diameter 240 mm) - for serving soups in full portions; small table plates are necessarily used as substitutes for them;

· deep plates for serving soups in half portions (capacity 300 cm3) - for soups; snack plates are used as substitutes;

· soup bowls with lids for 4, 6, 8, 10 servings; used for maintenance family dinners.

To serve second courses:

· small table plates (diameter 240 mm) - for fish, meat, poultry, game, etc.;

· round dishes (diameter 500 mm) - for poultry and game dishes, vegetable dishes, cauliflower, chicken cutlets etc.; In these dishes, the food is brought from the serving room and, on a utility table, laid out on plates with which the table is served before serving the main courses.

To serve dessert (sweet dishes):

· small dessert plates (200 mm in diameter) - for pudding, Guryev porridge, soufflé, etc.;

· deep dessert plates (200 mm in diameter) - for strawberries with cream and other sweet dishes.

To serve hot drinks:

· tea cups (capacity 200, 250 cm3) with saucers - for tea, coffee with milk, cocoa;

· tea saucers (diameter 185 mm) for glasses;

· teapots for brewing (capacity 250, 400 and 600 cm3) - for serving in hotel rooms;

· top-up boiling water kettles (capacity 1200 -1600 cm3) - for serving in hotel rooms;

· bowls (capacity 250 and 350 cm3) - for green tea;

· coffee pots for coffee (800 cm3 capacity) and coffee pots for black coffee for 1, 4 and 6 servings (100 cm3 capacity per serving);

· cups (capacity 100 cm3) with saucers - for black coffee, oriental coffee or chocolate (liquid) and express coffee;

· milk jugs - with a capacity of 200 cm3 for milk for coffee or tea;

· creamers (capacity 25, 50 and 100 cm3) for 1, 2 and 4 servings;

· vases - for jam, sugar;

· sockets (diameter 90 mm) - for jam, honey, preserves, lemon and sugar.

For serving fruits and pastries:

· small dessert plates (200 mm in diameter) - for apples, pears, grapes, watermelon, etc. (they differ from snack bars in their design depicting fruits; if they are not available, snack plates are served);

· vases with a flat surface on a low leg (diameter 300 mm) - for pastries and pies round shape;

· pie plates - for serving confectionery products. Depending on the number of places in trading floor There are 4 - 5 sets of pie plates, 1.5 - deep plates, 3 - small table plates, 1.5 dessert plates, 2 - 3 snack plates.

Restaurants also use mustard pots (capacity 100 cm3) with a removable lid made of porcelain and earthenware; closed salt shakers (with the inscription “salt”); closed pepper shakers (with the inscription “pepper”), with screw-on bottom plugs; open salt and pepper shakers, on one stand, with two compartments; ashtrays, cigarette holders and glasses - egg cups. In restaurants on ships and airplanes, as well as in the morning for breakfast in regular restaurants, porcelain or earthenware utensils with rounded, thickened edges are used. These utensils are durable and easy to use. Porcelain and earthenware dishes modern forms It is distinguished by its simplicity, originality, and hygiene. The flatter shapes of the plates without sharp corners make them easier to wash thoroughly. Some plates are available in a square shape, allowing them to take up less space on the shelves of cabinets and sideboards.

Glass and crystal glassware

When setting the table for wine, vodka and various drinks, glass and crystal dishes are used. Glassware It is produced from glass melt obtained by melting quartz sand in a mixture with alkali and other basic oxides. Glass products are made by blowing, pressing, pressblowing and casting. Colored glassware is widely used (during its production, coloring substances are added to the glass mass - lustrine, cobalt, etc.). Externally impressive, with high aesthetic merits, this tableware can become an organic part of interior design. The technology for making glass is much simpler than crystal; glassware is cheaper and therefore recommended for use in everyday maintenance practices. For special occasions - receptions, banquets - crystal glassware is usually used. Crystal products are made from white glass to which silver or lead is added. Crystal dishes are distinguished by high transparency, play of light reflected in the edges, and ringing. The quality of crystal is characterized by its decoration- diamond edges. A simple diamond-shaped pattern - four diamond edges, a complex one - with a fine mesh of edges. The capacity of glasses and glasses used for serving depends on the strength of the drink: the stronger the drink, the smaller the capacity of the glass should be.

Glasses are created so that we can truly and fully experience the taste of a particular drink, alcoholic or non-alcoholic. There are several hundred varieties of this tableware in the world, which differ in their shape, glass thickness and, of course, functional purpose. Actually, one follows from the other. We will not list all the types of glasses available in the world; we will consider only the most popular of them.

Glasses. Glasses and shot glasses can be apple-shaped, tulip-shaped, straight or unfolded. Apple- and tulip-shaped glasses allow you to reveal the aroma of wine or cognac in its entirety. Thick, aged wines are served in such glasses. Straight and unfolded forms are more suitable for sparkling and young wines, the bouquet of which is less pronounced. The shape and size of the stem of the glass are also not accidental. Glasses designed for drinks that are drunk warm have a high, straight stem. For chilled drinks and wines, glasses with a shortened stem are intended. Sometimes the stem has a club-shaped shape with a thickening - so that the heat of the fingers is not transferred to the glass and the wine does not get warm.

The word "glass" means "jar" in French. This dish appeared in France in the 18th century. Glasses were used for various wines. Now a glass is a vessel with a capacity of 125-150 ml of an elongated cylindrical, pear-shaped, or in the form of a vase for sparkling wines. The glass has a low, wide stem. A wine glass, unlike a glass, has a capacity of 200-250 ml and is used for fruit or mineral water. This is a cylindrical or tapering vessel without a stem. The glass is similar to a wine glass in shape and purpose. They drink beer and cold drinks (water, tea) from it.

Shot glasses can be cup-shaped or elongated, with long and short legs. The capacity of the glass is usually small: from 25 ml (liquor) to 100 ml (Rhine wine and Lafite). Liqueurs, vodka, cognac, wines, etc. are drunk from glasses. In general, the stronger the drink, the smaller the glass intended for it.

In relation to the serving plate, drink glasses are placed to the right and at the top. The order of their arrangement is as follows: the glass that will be used first is the farthest. If cognac and liqueur are intended for coffee, then the glasses are served along with coffee utensils. It is not recommended to place bottles of cognac or liqueur on a tea or coffee table: drinks are served poured into glasses.

They must meet the following requirements: - be made of plain (not colored) and uncut glass or crystal so that the color and purity of the wine are clearly visible; - a wine glass must have a high stem; - the glass should taper towards the top so that the aroma seems to be concentrated in a small space above the surface of the wine; Glasses with straight sides are also allowed.

Tart wines served in tall and round glasses, and light ones - in glasses that taper towards the top.

For red wines having rich rich color, deep and wide glasses are required. The bowls of these glasses are the widest and highest, usually apple-shaped, the stem is straight and high. The glass is not completely filled with wine, otherwise its flavor bouquet will be lost. The wine is poured into the glass two-thirds full, one third will be air. There are special glasses for special wines - Bordeaux, Burgundy, etc.

For dry or fortified white wine choose small glasses (smaller than for red). The stem of a glass for white wine is slightly lower than for red wine, since these wines are often drunk chilled. For the same reason, the bowl of the glass has a smaller volume. The glass most often has a tulip shape, but there are separate glasses for Rhine and Moselle wines. A white wine glass can be made of colored glass with a greenish or yellowish tint. In such a glass the wine “plays”.

For rose wines special glasses are also provided. These wines are usually drunk chilled, so the glass has a small volume and a low stem, similar to a white wine glass. The shape of the glass is unfolded, as for sparkling wines. A glass for dessert wine is even smaller than for white wine (volume about 65 ml). The shape of the bowl is varied. Sherry, port, berry liqueurs and other sweet wines are poured into such glasses.

For champagne wine There are three main forms of glasses: - “saucer” - with an extended neck. You can make a “pyramid” from glasses of this shape by placing them one on top of the other. This pyramid is filled with a “cascade” of champagne, pouring wine only into the top glass. - “tulip” - elongated, with rounded walls, slightly expanding at the top (like the bud of a blooming tulip); - “flute” - a classic shape, expanding upward (the walls are slightly concave). The stem of the glass is long and thin.

Glasses for champagne can be simple or faceted. Faceted glasses are more spectacular - sparks from champagne refract and shine between the glass crystals. A glass of champagne is held only by the stem.

Water glasses and any other without alcoholic drinks can be of two types: with and without a leg. The glass (glass) with a high stem has a straight shape and a volume of about 200 ml. A glass without a stem expands slightly at the top. A glass for carbonated drinks (lemonade) is straight, sometimes measured.

Sticky drinks, that is, those that are usually sipped through a straw (juices, cocktails) are served in tall glasses. Some cocktails are served in low, wide bowls, straight or slightly tapering at the top.

For hot alcoholic drinks(grog, mulled wine, rum) are designed in tall, voluminous bowls with handles of various geometric shapes. The cruchon is also served in a bowl with a handle.

For a variety of cocktails glasses and glasses are intended: for layered and natural drinks - a straight glass on a stem, for cocktails with fruit - a glass with a thick bottom that expands upward.

Cognac glass similar to a glass for dessert wine: a wide bottom, tapering towards the middle, and a neck that opens upward (pear-shaped), a low stem. A cognac glass can be small, with a capacity of 25-35 ml, or large - up to 125 ml. A large cognac glass is filled only 1/4-1/5 of its volume. The convex shape and large volume make it possible to appreciate the aroma of drinks. In this case, the glass is clasped with your fingers so that the cognac heats up from the warmth of your hands.

Vodka and whiskey pour into small, straight-section stacks (cups) without legs. A special glass is designed for whiskey: without a stem with a thick, massive bottom. Vodka and other strong drinks can also be served in small (50 ml) stemmed glasses with a bowl that widens or narrows at the top.

Liquor glasses, in addition to their small size, they are distinguished by their exquisite shapes: cone-shaped, almost flat bowls on a high leg, etc.

Depending on the number of seats in the restaurant sales area, the following is provided:

· wine glasses - 3 - 5 sets,

liqueur and cognac glasses (0.75 cm3),

· rainwine and lafite - 2 - 3,

· champagne glasses - 2,

· vodka - 3 - 5 sets.

When setting the table, glass or crystal tableware is used in the restaurant in the following assortment:

· glasses (capacity 25 cm3) - for liqueur (if there are no cognac glasses, cognac can be served in them);

· cognac glasses ("tulip" type, no more than 25 cm3 of cognac is poured into them), widened at the bottom and narrowed at the top, on a low stem (cognac glasses are not placed on the table when pre-serving);

· glasses (capacity 50 cm3) are served for vodka and bitters, liqueurs; this glass can also be served for cognac if guests ordered it for cold appetizers;

· Madeira glasses (capacity 75 cm3) - for fortified and dessert wines: port, Madeira, sherry, muscat;

· Rhine wine glasses (capacity 75-100 cm3) - for white table wine: tsinandali riesling, gurjaani, sylvaner. The usual color of a white wine glass is light green. A Rhine wine glass can be greenish-golden in color, which emphasizes natural color guilt. In foreign restaurants, white wine glasses are made from white clear glass with green glass leg; when white wine is poured, and it is usually greenish in color, the entire glass becomes green what creates additional effect. This glass is used to serve the table when ordering hot fish dishes or “white” poultry meat;

· lafite glasses (capacity 100 - 125 cm3) - for red table wine: mukuzani, saperavi, mattress, gamza; glasses can be pink shades;

· glasses (capacity 125 cm3) of a cylindrical shape, on a stem - for champagne and sparkling wines. These glasses are not very convenient for filling, so it is recommended to serve champagne in vases, from which carbon dioxide is removed faster and is more pleasant and convenient to drink;

· wine glasses (capacity 250 - 280 cm3) - for mineral and fruit water; they can also be used for beer;

· beer mugs (capacity 250 cm3 and 500 cm3) with a shape widened at the bottom and narrowed at the top (for beer bars);

· tea glasses (capacity 200 - 250 cm3);

· cone stacks (capacity 100 - 150 cm3) - for natural juices;

· cylindrical glasses (capacity 300 cm3) - for whiskey with ice and soda water and for punches with ice;

· glasses with a thick bottom - for iced coffee;

· jugs with lids (capacity up to 2 l) - for water, kvass, various juices;

· bowls on a leg, bowls in the form of a saucer - for compote, pears in syrup, as well as other sweet dishes;

· compote bowls in the form of saucers with handles - for sweet dishes;

· rosettes (diameter 90 mm) - for jam, sugar and lemon;

· salad bowls made of thickened glass for green natural salad with vinegar dressing, vegetable oil, mustard and salt;

· measuring glasses (beakers), made of white transparent glass with a capacity of 100, 200 ml, conical shape with a capacity of 150, 200 and 250 ml. On a glass with a capacity of 100 ml, one line corresponds to a volume of 50 ml, the other - 100 ml; on a glass with a capacity of 200 ml - one line corresponding to a volume of 150 ml, the other - 200 ml.

· glasses - for eggnog ( glass inserts for eggs mixed with sugar in a metal stand);

· devices for spices - salt, pepper, mustard;

· fruit vases (with a diameter of 200, 240 and 300 mm and a height of up to 200 mm) depending on the filling with fruit - 1, 2, 3 kg per vase; can be colored: blue, pink, ruby, purple, on a high leg for buffet tables, on a low leg for serving banquet tables, without a rook type leg;

· vases for cut flowers (10-15 cm high);

· stand for cut flowers with odd number of holes - 1, 3, 5; height 20 cm;

· vases (capacity 3000 cm3) - for preparing a cup with 10 glasses and a pouring spoon (on a tray);

· jam vases without stems;

· vases for cookies and sweets on a leg;

vase-stand for cakes or pastries on the middle leg flat shape;

· vase for champagne on a leg (capacity 100 - 125 cm3);

oval boat vase for fruits and fresh vegetables;

· bottles with a ground-in stopper - for supplying vinegar, olive oil or sunflower oil;

· devices for spices - salt, pepper, mustard with metal lids;

· decanters with stoppers for vodka, wine and cognac (capacity 0.25 l or more).

Metal utensils

Silver makes dinner more elegant and solemn. However, these metal utensils require special care - they will have to be cleaned until they shine (traces remain even from drops of water).

Restaurants usually use cupronickel silverware. Cupronickel is a stable anti-corrosion alloy of copper and nickel. When used to make dishes and cutlery, it contains 18 - 20% nickel and 80% copper and is plated with silver to a thickness of 0.3 mm. Cupronickel silverware has a good appearance and contributes to table decoration. In addition, these dishes can be heated and dishes can be served hot to visitors. Cupronickel silverware is practical, does not break and can serve for a long time if it is properly washed, polished and silvered in a timely manner. Cupronickel silverware used in the restaurant is:

To serve snacks:

· caviar bowls with a glass rosette for 1, 2 and 4 servings - for serving granular and chum salmon caviar;

· cocotte makers - small saucepans for mushrooms in sauce, crabs in sauce, game and poultry julienne and other hot appetizers;

· chill molds (shells) - for baked pike perch (pike perch “chill”), etc.;

· frying pans for kidneys, eggs, boiled potatoes (hot) for herring, fish and meat solyanka, pancakes and other hot snacks for 1 - 2 servings.

To serve first courses:

· soup bowls for 1, 2 and 4 servings with lids (to maintain the required temperature of the dishes).

To serve main courses with sauce:

· round lambs with a lid for 1 and 2 servings - for serving meat dishes in sauce (beef stroganoff, cabbage rolls), as well as pilaf, pancakes, cauliflower, etc.;

· oval lambs with a lid - for poultry, game, meat and fish dishes in sauce for 1, 2 and 4 servings;

· gravy boats - for hot sauces for 1, 2 and 4 servings;

· poachers - for serving hot peeled eggs to the broth.

To serve natural fried second courses:

· oval dishes for 1, 2, 4 and 10 servings (for a banquet) - for chicken Kiev, fried fish, kebabs, schnitzel, etc.;

· round dishes for 6 and 10 servings (for a banquet) - for turkey, game, etc.;

· buckets - for ice and for cooling champagne;

· turntables - for champagne;

· warmers - for heating red table wines and fortified wines and cognac;

· stands - for collection wines;

stands (from stainless steel) for hot cast iron frying pans(Taganchiki);

· cup holders - for tea glasses;

· cone-shaped stands - for laying crayfish;

· bowls - for ice cream, mousse, cream, jelly, canned compotes;

· juicer;

· Turkish cups for 1, 2, 4 servings - for brewing and serving coffee (oriental style);

· milk jugs for 1, 2 and 4 servings and creamers for 1 (25 g) and 4 (100 g) servings - for serving coffee with milk or cream;

· vase for washing fingers - after serving asparagus, crayfish, tobacco chickens;

· round, rectangular and square trays (large and small);

· flower stands;

· candelabra and candlesticks (for 3.5 candles);

· stands for cigarettes and cigars.

Plastic utensils and utensils

Restaurants on river boats and airplanes use the following types dishes and cutlery made of synthetic materials:

· trays for serving various snacks,

· dishes and drinks;

· single-serve bread bins;

· stand-glasses for soft-boiled eggs;

· snack plates;

· dessert plates;

· bowls for sweet dishes and ice cream;

· ice cream spoons;

· spice devices;

· caviar spatulas;

· pins for paper napkins;

· tattoos for flowers.

To serve buffet and cocktail receptions, restaurants use plastic forks, skewers, and toothpicks, mainly when serving canapé sandwiches.

Colorful decor

performed either under the glaze or above it. Underglaze painting is especially common on Chinese porcelain. This method involves applying a design directly to the shard, and then the product is fired along with the glaze. The oldest overglaze technique is painting with enamel paints, the disadvantage of which is that their palette is rather limited. U different types porcelain has its own characteristics of drawing. On hard porcelain, for example, such paints often stand out plastically on the surface of the glaze, since they are fired when high temperature they cannot and therefore do not bond with the glaze. On soft porcelain, they often melt along with the glaze and merge with it.

Relief decor embedded directly into the material of the object itself - by engraving, perforation or through relief-like overstatements. The object is either cast in molds together with the relief, or the relief or plastic parts of the decor (flowers, buds, leaves, figures as handles, etc.) are molded separately and then glued on.

The tableware market is much less susceptible to technological influence. Use for centuries traditional materials– varieties of porcelain, ceramics and glass - greatly limits the possibilities of technological improvement of products. But it gives unlimited scope for designers. Therefore the majority fashion trends usually result from improvement in the first place appearance.

It is also worth noting the trend of using the idea of ​​“environmentally friendly” products as a competitive advantage. The idea is justified using several theses. Firstly, glass is an “eco-friendly” material by definition and is 100% recyclable. Secondly, glass products more durable than ceramic cookware and require less energy and lower emissions to produce carbon dioxide.

Wine glasses and glasses made according to our own modern technology, with external fragility, they withstand quite strong blows.

Unexpected materials. Advances in modern chemistry have made it possible to use various materials to make tableware. For example, artificial stone- Corian. It allows you to cast objects in unexpected shapes that are durable and easy to care for.

APPLICATION

Table 1.

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A person cannot go a day without dishes, if it is a good day. According to their purpose, utensils are divided into kitchen utensils, intended for cooking, and tableware, intended for serving the table and eating food.

Tableware

Cups, glasses, plates, salad bowls, gravy boats and cutlery. In addition to convenience, appearance is important for such dishes. Tableware should please the eye both on holidays and on weekdays. Dishes selected in the same style, harmoniously combined with the interior design, look very impressive.

Cookware

Pots, pans, bowls, knife sets, whisks, measuring cups and cutting boards. Important Requirements for kitchen utensils - this is ease of use, durability, quality and hygiene of the material used to make the utensils. Kitchen utensils should have shapes that prevent the accumulation of dirt and ensure easy washing. It should be noted that the shape, size and design of kitchenware should first of all be suitable for the kitchen in which they will be used.

The dishes are made from various materials, each of which has its own advantages and disadvantages.

Ceramic tableware

It has high thermal insulating properties. She's capable long time keep food or drinks warm. Typically, ceramics are used to make tableware, but ceramic cookware can also be used for cooking. Among the disadvantages, it can be noted that ceramic tableware It absorbs grease well and is more difficult to wash.

China

It is distinguished by its beauty and grace, and can retain heat for a long time. Decorating porcelain tableware can be done either by applying a pattern with paints or by engraving or perforation. Often decorative elements are produced separately and glued to the base. Porcelain dishes are used only for table setting.

Glassware

As a rule, it is used for drinks - these are glasses, wine glasses, glasses and decanters. They are very fragile and require careful care to maintain their original shine and transparency. Currently, kitchen utensils made of fire-resistant and durable glass are actively used. This tableware is environmentally friendly and hygienic. Glass does not react in any way with cooked food and can retain heat for a long time. Separate view glassware, usually rectangular or oval, intended for microwave ovens. Glass dishes allow food to be heated evenly in the microwave.

Metal utensils

It is used both for table setting and for cooking. Kitchen metal utensils can be made of aluminum, stainless steel, cast iron, enameled metal, Teflon coated metal.

Cast iron cookware

Used for dishes that require long cooking with uniform heating of all contents. Utensils made of cast iron are heavy and at the same time quite fragile; in addition, they tend to rust with prolonged contact with water. After washing, cast iron cookware should be dried quickly. It is not recommended to store the finished dish in cast iron.

Aluminum cookware

Lightweight, durable and cheap, has high thermal conductivity, that is, it heats up and cools down quickly. However, aluminum cookware has many disadvantages. Aluminum reacts chemically with foods containing acids and alkalis, such as some soups, sauces, and dairy products. Aluminum cookware is best suited for boiling water, cooking vegetables and pasta. It is not recommended to store prepared food in aluminum containers.

Stainless steel cookware

Durable and functional. Important characteristic steel cookware is the thickness of the bottom and walls. The thicker they are, the more evenly the heat is distributed and, therefore, the better the food is cooked. Smoothly polished surface correct operation allows you to avoid burning and even cook without oil, like in a Teflon frying pan.

Enameled cookware

Characterized by the absence chemical reactions with food and attractive appearance. At the same time, the dish prepared in enamel dishes, tends to burn. Requires proper care, because if the enamel is damaged, the dishes will begin to rust.

Teflon cookware

The main advantage of Teflon-coated cookware is non-stick. Teflon cookware requires careful handling; you cannot cook on it using metal spoons and spatulas to avoid damaging the Teflon coating. It should be noted that it is not recommended to cook in Teflon cookware with a damaged coating.

Features of some types of dishes

Modern pans can be made of aluminum, stainless or enameled steel, fire-resistant glass or ceramics. The best option- a steel pan with a double bottom, since the likelihood of food burning during cooking is minimized. The bottom of such pans consists of two layers, the first layer is steel, the second is made of metal with high thermal conductivity, for example, copper, bronze or aluminum. Similar design ensures fast and even heating of the contents of the pan.

A frying pan is indispensable for frying and stewing. The frying pan can be made of cast iron, stainless steel or Teflon coated metal. Cast iron frying pan Ideal for dishes that require long simmering. For quick frying at high temperatures, Teflon or stainless steel pans are used.

All utensils are divided into kitchen and dining utensils. The first is intended for cooking, the second is for serving the table and food.

Kitchen utensil set includes the following appliances: pots, bowls, frying pans, knife sets, cutting boards, etc. All these cooking utensils are made from high-quality and hygienic materials that can last for a long time.

Dinnerware set- plates, cups, salad bowls, knives, forks, spoons - are used, as already mentioned, for table setting and food. Therefore, they should be not only comfortable, but also presentable.

Material

Now let's look at the materials from which kitchen and tableware is actually made. These are ceramics, porcelain, glass and metal.

Ceramic The good thing about cookware is that it can maintain the temperature of food and drinks for a long time. In other words, it has high thermal insulation properties. Today, not only tableware, but also food preparation products themselves are made from ceramics. These are pots, pans, ladles, frying pans, stewpans and frying pans with ceramic coating. They are very convenient to use.

Porcelain The set of dishes is distinguished by its beauty and elegance. Like ceramics, porcelain can retain heat for a long time. Due to its good and elegant appearance, porcelain tableware is used only for dining purposes.

Glass- as you know, the material is fragile. However, this does not mean that products made from it cannot be used for cooking. Glasses, glasses, glasses, wine glasses are absolutely not suitable for this purpose. We are talking about saucepans, decks and frying pans, which are made of special heat-resistant glass that does not melt under high temperature.

Ceramics, porcelain and glass are certainly good raw materials for making kitchen and dining utensils. However, the most common today metal dishes. It is equally used for setting the table and for preparing dishes. Among the most common sets of dishes from metal materials, used for making kitchen utensils, we can distinguish: aluminum, stainless steel, cast iron, as well as metal with Teflon and enamel coating. Stainless steel can be called a favorite. It could be seen in the kitchen several centuries ago. It is especially suitable for preparing dishes that will be stored for a long time. A steel pan makes delicious porridges and vegetable stews.

Story

Since time immemorial, humanity has used one or another type of utensil. At first, dishes were made mainly from clay - the most easily processed heat-resistant and liquid-resistant material. Subsequently, from the 4th-6th centuries BC. e. Cast iron cookware began to appear, later copper utensils. The need to replace clay as the main material for making utensils arose with the transition from cooking over an open fire, on coals or in an oven to using hobs(burners). Later, in the 20th century, stainless steel cookware appeared. At the end of the 50s of the 20th century, cookware with non-stick coating, which is extremely popular today, appeared.

The word “dishes” comes from the Old Russian “sud”, meaning vessel, utensils. Related words used in many languages ​​of the Slavic group.

Categories

Items for table setting

This category includes everything that we regularly see on the dinner table. There are also glass (and crystal) products: plates, glasses; and ceramic or porcelain gravy boats, plates, cups, mugs; and many metal objects- spoons, forks, knives. A lot of disposable plastic tableware is used - which, of course, is very hygienic, but is considered unacceptable in expensive restaurants.

Cooking products

We meet representatives of this category every day in the kitchen (mostly metal ones) - these are: frying pans, pots, ladles, stewpans.

Vessels for storing food

This category includes food storage containers. Most often they are made of metal (coated with enamel), glass or plastic. Cereals can be in any container. IN glass jars As a rule, pickles, jams, and canned compotes are stored. For liquid products(milk, fermented milk, juices, mineral and soda waters) glass, plastic or specially made cardboard containers are used. Glass bottles are used for alcoholic drinks. Processed meat (sausage) and cheese products with a limited shelf life are packaged in thick plastic, inaccessible external environment. Canned meat and fish - in metal cans (with a limited shelf life).

Classification of cookware by material

Glassware

Glass is most often used to make tableware items. But in addition to very elegant glass (and crystal) glasses, goblets, vases, glasses, plates, cups and saucers, teapots and saucepans made of heat-resistant (borosilicate) glass or glass ceramics are regularly found). Such pans can be absolutely safely placed both on the stove and in the microwave; thanks to their transparency, you will always be able to see the state of the food being prepared, and since glass is a chemically inert material, you are reliably protected from changes in taste or other characteristics of the food being prepared. food.

Clay and ceramic dishes

Titanium cookware

Titanium, due to its lower density than steel, is used in mass production of tourist utensils. And since the metal has good thermal conductivity in lately Attempts have been observed to make frying pans and cauldrons from it, however, when used in the kitchen, where the weight of the dishes does not matter of decisive importance, titanium cookware does not have any significant advantages over aluminum or steel.

Probably titanium cookware is a myth generated by cookware distributors. Due to the _POOR_ thermal conductivity of titanium, it cannot be used as the main component of cookware.

Plastic dishes

Made from polypropylene, polystyrene and other materials. As a rule, it is intended for one-time use. Widely used in restaurants fast food(fast food) and when organizing picnics. Some types of plastics are not intended for hot foods or alcoholic beverages, since they release when exposed to heat or in contact with alcohol. harmful substances. Hazardous substances may also contain masterbatch dyes used in the production of disposable tableware. Reusable plastic dishes can also be hazardous to human health. This is especially true for melamine products. Disposable plastic dishes can be recycled and reused for the manufacture of products that do not come into contact with food.

Paper tableware (disposable)

Nowadays, paper dishes are used much less frequently than plastic ones. This is due to the fact that making paper cups is technologically more difficult than stamping plastic. Paper or thin cardboard is usually impregnated with water-repellent substances. Quite often Teflon is used for this. The scope of application of such utensils is the same as that of disposable plastic utensils.

Silicone cookware

If we talk about dishes made of silicone (and not dishes with some elements made of silicone), then the vast majority of them are baking dishes. Silicone lids for frying pans and pots are also quite common.

Non-stick coatings

On modern cookware you can see a huge number of non-stick coatings. The most common coatings are Teflon from the American company DuPont. But there are also many more companies producing along the line non-stick coatings for cookware made of aluminum or steel. Coatings vary in the number of layers, thickness and resistance to mechanical damage. The thinnest coatings, with a thickness of 10-15 microns, are used for application to baking dishes, since mechanical loads there are minimal. For dishes, as a rule, coatings with a thickness of 25 to 50 microns are used. Higher-class coatings usually include abrasive additives that increase their strength - different manufacturers use ceramic and diamond dust, or other various additives, usually of mineral origin, for these purposes. For aluminum cookware You can draw a correspondence between the thickness of the bottom and the class of coating: as a rule, the greater the thickness of the bottom, the higher class of coating is used for dishes.

See also

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