Tableware is utensils that are used when setting the table. On an industrial scale, full-fledged sets of tableware began to be produced only in late XIX century. Until that time, production was carried out only by private craftsmen in pottery shops.

What is tableware made from?

Quite a lot of materials are used to produce tableware, each of which has certain advantages. Among them are:

• Porcelain.
• Faience.
• Ceramics.
• Glass.
• Crystal.
• Metal.
• Plastic.
• Tree.

Porcelain tableware is considered the most elegant. It has low weight and high strength. It can be found in expensive restaurants. Porcelain dishes are the most expensive. Its price is directly affected by the thickness of the walls. The thinner they are, the more expensive the product. Porcelain dishes are very smooth and have a glossy surface. Expensive porcelain products are translucent. If you hit it, it produces a sound reminiscent of the hum of crystal. Sometimes the bottom of porcelain dishes has roughness, which is caused by contact with the kiln shelf during firing.

Earthenware tableware is inferior to porcelain. It has thicker walls and is porous, which can be felt if you feel the edge of the bottom and other fracture areas. This is a less durable material that also has a higher moisture absorption rate. To eliminate this problem, it is coated with a special glaze.

Ceramic made of clay, followed by firing and glazing. These are inexpensive products, the cost of which is 10 times less than porcelain. They are distinguished by good strength indicators, but with sufficiently strong impacts they break. Ceramic cookware has thick walls. It also comes in natural colors.

Glass is also quite common. It is distinguished by high strength indicators. The glass used can be transparent or opaque. Dishes made from clear glass It is heat-resistant, so it can be used when heating dishes in the microwave. In terms of impact resistance properties, it is 6 times stronger than porcelain.

Khrustalnaya made from a special type of glass. It is often used in combination with white porcelain, to which it may not be inferior in cost. It is used in luxury restaurants, and is also used when serving festive table.

Products from metal have the highest strength indicators. This is an inexpensive utensil, the use of which when setting a holiday table is considered bad manners. It is made of stainless steel, so it does not impart any flavor impurities to the dish, since it does not absorb odors.

Plastic tableware is usually presented in disposable sets, which are thrown into the trash after eating. Eating from it is inconvenient, but it eliminates the need to wash dishes. You can also find a more durable one on sale. plastic dishes, which provides for reusable use. Such products are replete with a huge variety of colors. A big advantage in their favor is their resistance to mechanical stress.

Wooden is practically not used anymore. It is usually used when serving ethnic dishes. The main disadvantage of wooden plates and cups is their tendency to absorb moisture. Thus, if the product is not processed well enough, then over time it begins to give off the smell of the spicy dishes that were served in it.

Types of tableware

IN Everyday life A rather modest set of tableware is used, including only a few plates, cups and a couple of saucers. In fact, there are many types of dishes that are used when setting the table.

In general, tableware can be divided into 3 groups:

• Dishes.
• Cups.
• Special dishes.

Types of plates

Plates are a very popular tableware, a group of which includes products various diameters and depth. Each shape is tailored to specific dishes. There are both universal plates and more specialized ones that are used less frequently.

All of them can be divided into groups:

• Dining rooms.
• Snack bars.
• Dessert.
• Pies.
• For fish.
• Chill.
• Menazhnitsy.
• Dishes.
• Salad bowls.
• Saucers.
• Sockets.
• Cream bowls.

Dining rooms plates are deep and shallow. Deep ones have a diameter of 20 to 24 cm and can hold up to 0.5 liters. They are used to serve first courses. Small dinner plates have a larger diameter - up to 32 cm. They are used for second courses, such as side dishes.

Snack bars There are also large and small ones. Large ones have a diameter of 31 cm. They are used for cold appetizers, as well as cold cuts. Small plates have a diameter of 20 cm.

Dessert are deep and shallow. The deep ones have a diameter of 20 cm and are used for serving desserts. Small ones are intended for dessert dishes and usually have wavy edges. They serve cakes as well as fruit slices.

Pies have a size of 18 cm. They serve bread, croutons and pies. They are very similar to small dessert ones, but have smooth edges. Usually these are white dishes without any patterns or designs.

Dishes for fish unlike previous types they have elongated shape up to 37 cm in length and up to 26 cm in width. Fish dishes are served on them. The dimensions of the plate allow you to lay out the whole fish, making it look more attractive.

One of the most unusual are plates chill mold. They are rarely found in home set dishes. Its size may vary, but it always resembles half of a flat shell, with a characteristic protrusion on one side. It is used for oysters, as well as snack dishes.

Menazhnitsa the most easily recognized of all varieties. Her inner surface divided into sectors, each of which contains small portions different dishes. Usually, side dishes and salads are used for this. The menagerie may have different quantity sectors. When using, it is necessary that each of them be filled with different dishes.

Dishes the largest, they reach up to 45 cm in diameter. They can be used to serve uncut poultry, game, fish or large cuts of meat. Canapés are also served with the meals. They can be either round or rectangular in shape.

Salad bowls designed specifically for serving salads, as well as pickles and fresh vegetables. They have a wide variety of forms. Typically, salad bowls have a small volume of only 120 ml.

Saucers– small plates that are used as a stand for a cup. They are also widely used as desserts, which is a violation of etiquette, but is quite acceptable in a family or friendly circle.

Sockets are presented in small deep plates with a diameter of up to 10 cm, in which jam, honey or jam are served. Their contents are scooped up with a spoon and added on top of sweet dishes on dessert plates.

Also very recognizable varieties of plates are bowl. It has a small diameter of only 9 cm and is distinguished by great depth. Often bowls have legs, resembling a small vase. They are used to serve jelly, berries or fruit salads.

Types of cups

Cups are presented in a more modest assortment compared to plates.

They are:

• Bouillon.
• Teahouses.
• Coffee.
• Mugs.

Bouillon A cup is a fairly common tableware that has two handles. It is intended for serving broths and puree soups. The capacity of such a product does not exceed 400 ml.

Teahouse can hold 250 ml. It serves hot chocolate, tea and cocoa. Often it comes with a saucer. It can have different colors and is usually sold as tea sets for different numbers of people.

Coffee very similar to tea cups, but have a capacity of up to 150 ml. You can also find very small 75 ml cups that are used for strong coffee. Large cups are designed for cappuccino.

Mugs– universal cups that are not used when setting the table, but are used in everyday life. They have a huge capacity compared to coffee ones, but are still used for drinking coffee and tea.

Specialized dishes

Such tableware is much less common than cups and plates. It is represented by a huge assortment, most of which can only be found in expensive restaurants, since they are not used in everyday life.

Among the current varieties of specialized dishes are:

• Vases.
• Coffee pots.
• Jugs with lid.
• Sets for spices.
• Sugar bowls.
• Gravy boats.
• Teapots for brewing.

Vases used for serving fruits, sweets, as well as cakes and pastries. They can be deep or flat. Flat ones are more suitable for large desserts, and deep ones for sweets and fruits.

Coffee pot used to serve black coffee on the table, which is subsequently poured into guests’ cups. It can have a capacity of up to 1 liter, which depends on the number of people.

Jug with lid has a volume of 2 liters, it is used for serving non-alcoholic soft drinks such as compotes, decoctions and or kvass. Typically, jugs are made of clear glass, allowing the contents to be viewed.

In almost every kitchen, as well as on the table of any establishment Catering, available spice utensils. They consist of a container for salt and pepper. Each of them has small holes, which allows you to pour out spices.

Sugar bowl used to store sugar. It has a tight lid that prevents the contents from coming into contact with moist air. The capacity of the sugar bowl rarely exceeds 400 ml.

Gravy boat has a specific elongated shape. Its volume ranges from 10 to 400 ml. This tableware has an elongated spout and a fairly large handle for a comfortable grip. It serves cold sauces and sour cream. Thanks to the spout, sauces are poured directly onto the dish without using a spoon.

Teapot for brewing used to serve prepared tea. It is similar to a coffee pot, but is more rounded. The kettle has a tight lid, a short spout and a large handle. Capacity can be up to 1 liter.

It is difficult to calculate how many and what kind of dishes exist in modern world. And how many classifications have been invented for it: by purpose, by material, by shape, by size, by color, by style, by method of heat treatment, by method of decoration, by completeness, etc. It is unlikely that we, ordinary housewives, need to know all these nuances, but some of them will be useful. So, all dishes can be divided according to their purpose and the materials from which they are made.

Types of cookware by purpose

Cookware. These are the usual pots, patches, stewpans, ladles, frying pans... in general, all those utensils in which food can be cooked.

Storage utensils. These are containers glass jars and bottles, containers for cereals made of various materials.

Dinnerware. This is all the utensils used to set tables and in which dishes are served. This is the biggest cookware class, in which you can distinguish your own subclasses, for example, teaware, coffeeware, for wine and vodka products, cutlery...

Types of cookware by material

Kitchenware is made from materials that have good thermal conductivity. The main materials for such utensils are various metals.

• Aluminum cookware. Aluminum has the best thermal conductivity, but is not very beneficial for our health, so now all cookware made from this metal is made with a non-stick coating, which prevents contact of the metal with food. The thicker the bottom of such dishes, the better its quality.
• Enameled dishes. These are cookware made of cast iron or black steel, coated with 2-3 layers of glassy enamel coating. This coating is resistant to both acids and alkalis, so you can not only cook food in such dishes, but also store it.
• Cast iron cookware. Perhaps the most durable type of cookware. Having low thermal conductivity but high heat capacity, cast iron cookware can heat up to very high temperatures and retain heat for a long time, which is important for preparing certain dishes. It’s not for nothing that some housewives still keep cast iron frying pan for cooking pancakes and a cast iron casserole dish - ideal utensils for long-term cooking dishes. The main disadvantage of such cookware is the possibility of rust if left wet.
• Copper and brass utensils. Once upon a time, copper utensils were very common. To this day, in some homes you can find copper basins with a long handle for making jam. The owners of these houses can be understood, because copper has the highest thermal conductivity, which allows you to cook jam faster and eliminates the possibility of it burning. But, unfortunately, copper, like aluminum, interacts with alkalis and acids from food, which makes copper utensils not the most useful for humans.

  Less harmful and harder is an alloy of copper and zinc - brass utensils. But, while remaining harmful, such dishes significantly lose their thermal conductivity. Therefore, in our time, you can only find Turks for making coffee and samovars made of copper and brass. But both copper and brass are still used to make cookware, but in combination with stainless steel. Thus, steel is given what it lacks positive traits these metals.

• Stainless steel utensils. Such dishes are hygienic, resistant to acids and alkalis, even at high temperatures. But it has one drawback - very low thermal conductivity. This means that pure stainless steel cookware slowly transfers heat from the stove inside and distributes it unevenly along the bottom. Hence the constant burning of food.

  Copper and aluminum helped solve this problem. Since 1990, stainless steel cookware with double and even triple bottoms began to be produced. That is, one layer of aluminum or copper is placed between two layers of stainless steel. This made it possible to preserve all the advantages of stainless cookware and supplement them with the properties of high heat-conducting metals. Dishes with such a bottom retain heat for a long time, do not burn and do not go into chemical reactions with cooked food.

• Ceramic tableware. This cookware has a very low thermal conductivity, which makes it absolutely unsuitable for use on hobs. But it does not react with any food, does not burn and is easy to clean. This cookware has no equal for preparing dishes in ovens and microwave ovens. Due to its ability to absorb water and then (when cooking) gradually release it, food in such dishes acquires the most exquisite taste.
• Fireproof glassware. These utensils are used for cooking both on the stove and in the microwave. Thanks to its transparency, it is easy to monitor the cooking process. And being chemically inert, such dishes do not change the taste of food.
• Dishes made of heat-resistant porcelain and earthenware. This cookware is still new on the kitchenware market. Its properties are very similar to ceramic cookware, but unlike it, it can be used for cooking on gas and electric stoves.
• Tableware made of titanium. It is rarely found as kitchen utensils, mainly as frying pans and cauldrons. This is due to the fact that titanium is more expensive than aluminum or steel, and does not have any special advantages over them.

“Setting the festive table” - The art of table setting. Using napkins. History of the culture of feasts. Lots of dishes. Dinnerware. Instrument placement options. Festive feast. Refectory bed. Table setting options. Napkins. Cutlery. Candles from beeswax. Options for folding napkins.

“Decoration of the New Year's table” - Attention. We decorate the dish. Christmas decoration table. Candles. Fish. Floating candles. Master class on carving. Cancer. Capricorn. Master class on decorative decoration from napkins. Cut the second tube into rings. Decoration New Year's table. A slice of boiled sausage. We make a recess for the neck. What to wear on New Year's Eve.

“Serving rules” - Fold the napkin in four. Upper layer. Cutlery. Table. Silver spoon. The glass is being placed. Mug. Table linen. Napkins. Serving items. Plate. Introduce the concept of table setting. Flowers. Know how to use cutlery. Fold the napkin in half vertically. Place the napkin with the wrong side up.

“The World of Dishes” - What groups are the dishes divided into? Journey into the world of dishes. Target. Dinnerware. Dishes. Which country will we go to? Help mom set the table. For some reason our friends started arguing. Fedorino's grief. Tasks. Puzzles. What did Fedora do to return the dishes home? Dishes vary. Tea utensils include a teapot, cups, and saucers.

“Setting the home table” - The bell rings - the first guest has arrived. The door is open. Hospitality lesson. Conversations with friends. Table culture. Napkin. Feast. Cover the table with a tablecloth. The Science of Hospitality. You invite guests to your place. Table setting.

“Table setting for breakfast” - Bouquets for the table. Table setting for breakfast. 1. Place the cup on the saucer on the right, near the tip of the knife. Do not place a dirty knife and fork on the tablecloth. 10. Options for folding napkins. 3. Porridge is served in a half-portioned plate. Serving utensils. Bon appetit. Tablespoon. 2. Eggs “soft-boiled” or “in a bag” are served in a special stand with a teaspoon.

There are 10 presentations in total

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 highlight essential features utensils, differences and, based on differences, classify utensils according to 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. On one table there are various utensils - 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?

A 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 ROOM.

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)

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, sauté pans 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. It's about o Pots, decks and frying pans, which are made of special heat-resistant glass, do 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 highlight: 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.