10. Forks

Probably no one who has not heard of the "buffet". Her story is as follows: before define bain marie the time when the Swedes and invited guest for some reason, had to feed everyone. Guests arriving from different parts of this great country and not to wait for those who have already arrived, define bain marie the hosts served dishes durability days - salted herring, potato salad and boiled vegetables tvardosvareni eggs, cold meat sandwiches. define bain marie Today, under the buffet is of course a reception where guests serve themselves. People eat standing or sitting away from the table to not interfere with the other to take what they need. Administration can be to a large number of persons, or a small number of people. I personally like this kind of meeting because the hosts have greater freedom of action and communication.
"Buffet" is an easy way to serve that allows each guest to select their menu. Table covered with a white tablecloth necessarily. Here, the basic rule is that the workshops define bain marie are to match in style. Put fabric sandwiches, nuggets, rolls, slices roasted or boiled meat, fish, sliced sausages, all with appropriate tableware / serving forks, spoons or tongs / vegetables, sweets, cake - sliced define bain marie fruit - whole or cut creams served in cups. Food spreads - pate, butter, etc.. served in a deep dish, we expect the knife to each. Clean plates and cutlery order at the end of the table next to them napkins, define bain marie plates of sliced bread and buns to allow every guest to serve alone. It is imperative that guests have easy access to any dish. In the middle put sweets / if there is no separate table therefor /, since they are at the end of a meal. Drinks with glasses, dessert and coffee can and waitress serving trolley / if we have any / or additional table Calving buffet. It's good to be different dishes beautifully. Very effective way to serve is to nanizhem wooden skewers various products / who clash in taste characteristics /.
When we buffet not put a plate meat, fish and fruit. It is better to serve the table several times. After fish dishes change our plates and cutlery, define bain marie and move on to other dishes.
If we want to eat little sandwiches or sofas of chips, put some on his plate and only then - in the mouth. define bain marie Couch to eat a bite. Empty matches are put aside and not used for cleaning teeth.
Sandwiches are not kept in hand and do not bite the big piece. If we got ready sandwich, you have to eat with a knife and fork, as if cut pieces and put them in your mouth. If we had chosen cheese or sausage and we want to make yourself a sandwich, put the bread in the dish (not on hand!) define bain marie Buttered and by sticking two fingers of the left hand with a fork add sausage or cheese. From this sandwich also cut into small pieces.
10. Forks
Note the direction of the arrows. This is the way of the guests that they move around the table to get served in dishes. Also do not forget the decoration in the center define bain marie of the table. Here, it may be more extensive and higher.
Instruments define bain marie can be pre-served wrapped in a napkin, whether define bain marie cloth or paper. Can be placed in a suitable container or directly on the table. This does not eliminate the need for other wipes.
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My name is Mira Mira, and I was born in Sofia, Bulgaria. define bain marie I graduated in interior design and architecture. According to the people familiar with my work, I have reached a high level of professionalism and skill. Etiquette, which I taught from childhood is another thing that attracts my attention define bain marie every day, and I try to be aware of both the traditions and novelties. Now I work as an architect and designer. My name is Mira, and I'm born in Sofia, Bulgaria. I've graduated internal design and architecture. By the opinion of those, to which my works are known, I've reached some high level of skill and professionalism. Etiquette is another thing that draws my attention on a daily basis, so I've made sure to be aware both of traditions and new standards at it. Right now, I'm working as an architect and designer. View my complete profile
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