en:items:dinnerware
Table of Contents
Dinnerware (Crockery)
Dinnerware, often referred to as Crockery, encompasses the plates, bowls, and dishes used for serving and consuming food. It forms the centerpiece of the table's visual landscape.
1. Essential Types of Plates
| Type | Typical Diameter | Function |
|---|---|---|
| Charger Plate | 30–33 cm | Decorative base; stays on the table until the main course. |
| Dinner Plate | 25–28 cm | The main vessel for the primary course. |
| Salad/Dessert Plate | 18–22 cm | Used for appetizers, salads, or desserts. |
| Bread & Butter Plate | 15–17 cm | Placed on the left; used for bread and spreads. |
2. Essential Types of Bowls
- Soup Plate: A wide, shallow bowl with a rim, used for clear or creamy soups.
- Cereal/Oatmeal Bowl: Deep and rimless, used for casual dining or morning meals.
- Consommé Bowl: A low bowl with two handles, used for formal clear soup service.
3. Specialty Items
- Ramekin: Small ceramic dish used for individual portions of soufflé or dips.
- Sauce Boat (Gravy Boat): Used for serving sauces, often accompanied by a matching saucer.
— See Also:
en/items/dinnerware.txt · Last modified: by 127.0.0.1