Pay careful attention to the details
At the time of preparing this special occasion, we must consider all the factors that determine the content and form of this meal. It is important to think about the purpose of the event, the number and characteristics of the guests in our house capacity and resources, both financial and kitchenware, we have handy. To choose the menu, are decisive on the season and time of day.
Setting the table can become an art when you consider intervening protocol knowledge, good taste and creativity, skills that can turn a meal into a feast for all five sentidos.Veamos some tips to follow to prepare a table very formal.
the menu
If it is a lunch menu consists of a regular incoming light (juice, soup, salad, Menúetc.), Main course (usually fish), main course (usually meat, game, etc.) And desserts. At night, the food has to be lighter and usually offer only after the incoming plate, preferably with fish being more easily digested.
Traditionally these dishes are accompanied with corresponding wines: sherry broth, white wine for fish, red for meats and champagne or cava for dessert, especially if it's a celebration. However, both the composition of the menu and the wines presented today vary in light of new trends in cuisine and the contributions of the traditional wine consumption of wine.
Setting the table can become an art when you consider intervening protocol knowledge, good taste and creativity, skills that can turn a meal into a feast for all five sentidos.Veamos some tips to follow to prepare a table very formal.
the menu
If it is a lunch menu consists of a regular incoming light (juice, soup, salad, Menúetc.), Main course (usually fish), main course (usually meat, game, etc.) And desserts. At night, the food has to be lighter and usually offer only after the incoming plate, preferably with fish being more easily digested.
Traditionally these dishes are accompanied with corresponding wines: sherry broth, white wine for fish, red for meats and champagne or cava for dessert, especially if it's a celebration. However, both the composition of the menu and the wines presented today vary in light of new trends in cuisine and the contributions of the traditional wine consumption of wine.
Napkins, tablecloth and silverware
The tablecloth has to be spotless, perfectly pressed. It is best to be white or ivory linen. If lunch is allowed very light colors, smooth. The napkin for these occasions is the 60 x 60 cm., Is the most elegant and placed folded into a rectangle or triangle to the left of the plate or on the plate (if plain). There are formal bow forming napkins, flowers or placed inside the cup.
The cutlery need not be of silver, although a stainless steel quality and with a design according to other elementos.Los have the following form:
To the left of the plate and the outside in: salad fork (if necessary), fish fork, meat fork.
To the right of the plate and the outside in: spoon, if we serve soup or broth, salad knife, fish knife blade.
The tablecloth has to be spotless, perfectly pressed. It is best to be white or ivory linen. If lunch is allowed very light colors, smooth. The napkin for these occasions is the 60 x 60 cm., Is the most elegant and placed folded into a rectangle or triangle to the left of the plate or on the plate (if plain). There are formal bow forming napkins, flowers or placed inside the cup.
The cutlery need not be of silver, although a stainless steel quality and with a design according to other elementos.Los have the following form:
To the left of the plate and the outside in: salad fork (if necessary), fish fork, meat fork.
To the right of the plate and the outside in: spoon, if we serve soup or broth, salad knife, fish knife blade.
Never become more than three side covered. The order of use should not pose any difficulty since the provision is considering what will be consumed first. Thus, once the incoming cutlery used, will be removed, so that the table will be those corresponding to the following plates, and so on.
It is common to find silverware dessert prepared from the outset between the cups and saucer. They can be spoon, knife and fork, depending on the type of desserts. Some people prefer to put them in just before serving dessert in this case are placed next to the plate (knife and spoon on the right, fork on the left).
There is also the basic cutlery, a variety of special cutlery: snails tongs, pincers for seafood, ice cream spoons etc.. Some of them are essential to take some food. When choosing the menu is important to consider our trousseau.
Glassware and tableware
The arrangement responds to the cups in order to be consumed wine and other beverages, from the right. If you start with a sherry, post the corresponding cup on the far right.
Successively placed the glasses of white wine, the red wine (a little high) and water (the largest). Generally, the champagne glass standing after the water and slightly displaced towards the center of the table. Another possibility is to present the cup when the desserts, at the time of serving champagne.
It is common to find silverware dessert prepared from the outset between the cups and saucer. They can be spoon, knife and fork, depending on the type of desserts. Some people prefer to put them in just before serving dessert in this case are placed next to the plate (knife and spoon on the right, fork on the left).
There is also the basic cutlery, a variety of special cutlery: snails tongs, pincers for seafood, ice cream spoons etc.. Some of them are essential to take some food. When choosing the menu is important to consider our trousseau.
Glassware and tableware
The arrangement responds to the cups in order to be consumed wine and other beverages, from the right. If you start with a sherry, post the corresponding cup on the far right.
Successively placed the glasses of white wine, the red wine (a little high) and water (the largest). Generally, the champagne glass standing after the water and slightly displaced towards the center of the table. Another possibility is to present the cup when the desserts, at the time of serving champagne.
In the most formal occasions bajoplato is used, it will remain on the table until we finish the main course. It is a very decorative piece and give more solemnity to the food. As for the other dishes, you can leave posts in the right order: soup bowl, dinner plate and bajoplato, but more orthodox is to leave the place bajoplato and others at the time of serving.
If we serve soup, we will in the cup (special, with two handles) with the appropriate dish. Recall also that the saucer of bread is placed on the left. ! And not distributed ashtrays!
Finally, if we want to decorate the table with flowers, do it with a discreet and elegant center that does not obstruct the visibility at the table and, above all, not very fragrant. The chandeliers are suitable only for dinner.
Preparing an elegant table is a task that can take hours. In addition to reviewing all the elements to make sure they are in perfect condition, proper placement and aesthetics require dedication. It is something we can not take in a hurry: the Solemnity of each act begins in preparation.
If we serve soup, we will in the cup (special, with two handles) with the appropriate dish. Recall also that the saucer of bread is placed on the left. ! And not distributed ashtrays!
Finally, if we want to decorate the table with flowers, do it with a discreet and elegant center that does not obstruct the visibility at the table and, above all, not very fragrant. The chandeliers are suitable only for dinner.
Preparing an elegant table is a task that can take hours. In addition to reviewing all the elements to make sure they are in perfect condition, proper placement and aesthetics require dedication. It is something we can not take in a hurry: the Solemnity of each act begins in preparation.
The positioning of the table
In a nice dinner or holiday meal, so important is to delight guests with a delicious menu, how to present the dishes in an attractive and decorate the table as the occasion deserves. First we have to choose a suitable tablecloth. To set the table, it is advisable to place a service of dishes for each diner, with two forks left and paddle fish. To the right will place two knives and a spoon and bread plate to the left and cutlery dessert among glasses (red, white and water), and the dish.
Decorate the table in line with the evening's fundamenrtal. Put flowers is good choice, or we can use a holiday center with pinecones, dried flowers and candles. The napkins, to the left of the plate can be matched to the tablecloth. If you do not want to have to wash the paper are a good alternative, there are many models with Christmas in red and gold, available in any supermarket or shop and not prohibitively expensive.
In a nice dinner or holiday meal, so important is to delight guests with a delicious menu, how to present the dishes in an attractive and decorate the table as the occasion deserves. First we have to choose a suitable tablecloth. To set the table, it is advisable to place a service of dishes for each diner, with two forks left and paddle fish. To the right will place two knives and a spoon and bread plate to the left and cutlery dessert among glasses (red, white and water), and the dish.
Decorate the table in line with the evening's fundamenrtal. Put flowers is good choice, or we can use a holiday center with pinecones, dried flowers and candles. The napkins, to the left of the plate can be matched to the tablecloth. If you do not want to have to wash the paper are a good alternative, there are many models with Christmas in red and gold, available in any supermarket or shop and not prohibitively expensive.
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