Service set
Service cutlery refers to cutlery for carving , portioning, serving , serving and cleaning at the dining table or service furniture such as the sideboard , the guéridon , the buffet table or the counter . The service cutlery is usually used in the catering trade by the service staff, in the self-service or in the Russian and German service by the guests and the host himself. It must be differentiated from cutlery that is used for direct food intake and is only used by one person. In gastronomic non-fiction and teaching literature, carving and serving cutlery are recorded as a group, which is then called carving and serving cutlery , auxiliary devices or serving devices ; In the Hessian system , too , the carving and serving cutlery are recorded together in subgroup 3.2.6 table auxiliary cutlery . The cleaning utensils are located in subgroup 3.3.1 Cleaning device .
In addition to the special service cutlery, parts of the basic and special cutlery can also be used for serving and carving. Some service cutlery also serve as kitchen tools .
Carving cutlery
The carving cutlery in the narrower sense consists of a carving fork (meat fork with long prongs) (see picture) and a carving knife (large, long knife). The host or a service employee uses this cutlery to cut a roast into slices ("slices") or, in the case of meat dishes with bones, into pieces. The carving of poultry instead of the knife one is often additionally or alternatively poultry shears used.
In a broader sense, the carving set can include:
- Oyster knife
- Bread knife
- Fish serving cutlery (consist of a fish serving knife and fork, for filleting and serving whole fish)
- Cheese knife
- Ham knife
- Pie / cake knife
- Grape shears
- Truffle slicer
Serving cutlery
Vorlegebesteck in the narrow sense is a set combination of a serving fork and a serving spoons, the same in the form of menu forks and spoons menu, but are much larger. If such parts are not at hand, the menu fork and the menu spoon are used, especially in catering for serving . To do this, you take the two pieces of cutlery in one hand, either with the serving, spreading (also called flat handle) or pincer handle.
Special serving devices are:
- Roast or meat fork
- Butter knife (which rests against the butter dish)
- Pastry tongs
- Vegetable spoon
- Honey spoon
- Potato spoon
- Sideboard knife
- Olive spoon
- Rice spoon
- Cream spoon
- Salad servers (consisting of a salad serving spoon and a salad serving fork)
- Salt, pepper and spice spoons
- Sauce spoon
- Ladle / spoon
- Slotted spoon
- Spaghetti server
- Spaghetti pliers
- Cake server
- Serving sticks (usually larger than chopsticks )
- Sugar spoon
- Sugar tongs
Some cutlery manufacturers offer sets, known as serving sets . These consist of the most common serving devices: meat fork, vegetable spoon, sauce spoon, serving spoon, cake server, cream spoon, sugar spoon and / or salad servers.
Cleaning utensils
Cleaning utensils are used less and less. It is mainly used to remove crumbs from the dining table. Cleaning devices are:
- Crumb scraper
- Table broom (and shovel)
- Table scooter
literature
- Walter Schwarz: The classic dinner service . Matthaes Verlag, Stuttgart 1995, ISBN 3-87516-089-4 .
Individual evidence
- ^ Wilhelm Gutmayer, Hans Stickler, Heinz Lenger: Service. The basics . 2006
- ↑ Marianne Müller (ed.), Günter Rechfahl (ed.), Ota Mikolasek, Helmut Winter, Erik Pratsch: The great lexicon of the hotel and catering trade . 2004
- ^ Reinhold Metz, Hermann Grüner, Thomas Kessler: Restaurant & Gast . 2008
- ↑ System for the inventory of cultural-historical holdings in museums . (PDF) Hessischer Museumsverband e. V., 1993
- ^ Walter Schwarz: The classic dinner service . 1995, p. 24.
- ^ Walter Schwarz: The classic dinner service . 1995, pp. 111-113.