The principle of slicing on the festive table. Festive cutting on the table: photos, recommendations and tips for serving

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

When compiling a menu for a festive feast, almost always a special place is given to various cuts. Professional chefs usually do not even classify such dishes as dishes, but they allow you to diversify the meal and become a real decoration of the banquet. Given this, it is worth studying in detail how cuts are made for the festive table, what products are used and when they are served.

Cut meat

This dish is usually served at the beginning of the meal, at the first change. It belongs to the category of snacks and is designed to stimulate the appetite. Given this, we can say that cold cuts on the festive table should not contain too fatty foods or fat, which is sometimes customary for some housewives so that guests gorge themselves almost immediately.

Usually cold cuts include smoked sausages, dried meat orbaked ham. At the same time, it is better to lay out no more than three types of products on a plate so that they do not cause difficulties for guests in choosing. Meat or sausage is cut into thin slices and laid out on a dish so that it is convenient to take them with a fork.

Vegetable cutting

This is a typical holiday cut on the table. Photos of such dishes are usually distinguished by beautiful presentation and various forms. Such cuts are served along with hot dishes so that guests can diversify their meal with vegetables. In some cultures, this is served with meat, which usually comes without a side dish. For example, vegetable cuts are best suited for barbecue and will be a great addition to the table. It is customary to serve it in a similar way among the Caucasian peoples, which subsequently took root among the Slavs.

Such cuts for the festive table are usually decorated using carving technology or other artistic elements. It is very important to combine vegetables of different colors to make the serving look really festive.

Fruit slices

Usually cutting fruit on the festive table is served with dessert or some wines. Therefore, it is prepared immediately before serving, so that the products do not change their color from interaction with air. Usually they try to use exactly those products that are characteristic of this region. However, there are exceptions in the form of exotic sets.

In some countries it is customary to serve seasonal fruits. They are put on the tableat the very beginning of the meal, so that guests can use them at any time. However, in such cases, we are talking not about cutting, but about whole fruits.

Cheese sliced

This dish is associated with a lot of opinions and disputes between chefs and restaurateurs of various cuisines. It is generally accepted that such cuts on the festive table are served exclusively with wine or some types of other alcoholic beverages. It is assumed that the cheese menu will be the only dish on the table, or it is combined with fruit. However, in many countries it is customary to serve cheese as an appetizer and even a hot dish.

It is worth noting that today in stores you can find just a huge number of all kinds of cheeses with different flavors, additives and fat content. Given this, you should select the cut and the time of its submission. Light cheeses are best defined as snacks and put on the table at the beginning of the meal. S alty or fruity foods should be served with wine or cognac. Fatty cheeses from various types of milk are placed on a large plate and offered to guests in an assortment.

Sometimes it is considered proper to serve cheese with bread or as a canapé. However, some ancient cuisines consider such culinary decisions to be wrong.

Beer plate

This dish cannot be categorized as cuts on the festive table. However, it has become an integral part of modern culture, and it is worth talking about it separately.

The fact is that beer feasts have becomevery popular lately. At the same time, people use this drink with a completely different snack. Some countries even have their own rules on how to drink beer. With this in mind, you should select products for this serving.

In some bars and even restaurants there is a special form of serving such dishes. Usually, a plate with small partitions is used for this to separate food. Cheeses are placed in one section, dry sausage, meat or sausages are cut into another, and s alted fish and dried seafood are placed in the third cell. So you can offer guests a fairly large variety and at the same time not mix the components with each other so that they do not adopt the taste and even the smell of each other.

Conclusion

In modern cuisine, there are many different rules for serving or cooking. However, professional chefs believe that the main thing is that the dish is tasty and he althy, and when it is served or how it should be eaten is not the main thing.