The principle of cutting on a festive table. Festive cutting on the table: photos, recommendations and tips on filing

Making up the menu for the festive feast, almost always a special place is given to various cuts. Similar dishes professional chefs usually do not even include in the category of dishes, but they allow you to vary the meal and become a real decoration of the banquet. Given this, it is worth exploring in detail how the cuttings are made on the festive table, what products are used and when they are served.

Meat Sliced

This dish is usually served at the beginning of the meal, with the first change. It refers to the category of snacks and is designed to stimulate the appetite. Given this, it can be said that the meat cut on the festive table should not contain too fatty foods or fat, which is sometimes accepted by some housewives in order that the guests ate almost immediately.

Usually, meat cuts include smoked sausages, jerky or cold boiled pork. At the same time, no more than three kinds of food should be spread on the plate, so that they do not cause the guests difficulties in choosing. Meat or sausage cut into thin slices and spread on the dishes so that they are convenient to take a fork.

Vegetable mix

This is a typical festive slicing on the table. Photos of these dishes are usually characterized by a beautiful presentation and various forms. Such cutting is served together with hot, so that guests can diversify their food with vegetables. In some cultures, this is done for meat, which usually goes without garnish. For example, for a shish kebab, vegetable sliced will be the best and will be a perfect addition to the table. It is customary to apply it in a similar way to the Caucasian peoples, which subsequently took root among the Slavs.

Similar cuts on the festive table are usually decorated with the use of carving techniques or other artistic elements. It is very important to combine vegetables of different colors, so that the feed looks really festive.

Fruit slicing

Usually slicing fruit on a festive table is served to a dessert or some sorts of wine. Therefore, it is prepared immediately before serving so that the products do not change their color from the interaction with the air. Usually they try to use exactly those products that are peculiar to the given 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 table at the very beginning of the meal, so that guests can use them at any time. However, in such cases, we are talking not about slicing, but about whole fruits.

Cheese Sliced

With this dish, many opinions and disputes are connected, which are conducted between cooks and restaurateurs of different cuisines. It is generally believed that such cuttings on the festive table are served solely for wine or certain 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 snacks and even for hot dishes.

It is worth noting that today in stores you can find just a huge amount of all kinds of cheeses with different flavors, additives and fat content. Given this, it is necessary to select the cutting and the time of its submission. Light cheeses are better defined to the category of snacks and put on the table at the beginning of the meal. Salty products or having a fruity shade should be served to wine or cognac. Fatty cheeses from different types of milk are placed in a large plate, offering guests an assortment.

Sometimes it is considered right to serve cheese along with bread or in the form of a canapé. However, such culinary decisions some ancient kitchens consider incorrect.

Beer plate

This dish can not be classified as a category for which cuts are placed on the festive table. However, it has become an integral part of modern culture, and it should be discussed separately.

The fact is that beer feasts have become very 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. Given this, you should select the products for this feed.

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 purpose. In one section, spread the cheeses, cut dry sausage, meat or sausages into another, and in the third cell place salted fish and dried seafood. So you can offer a fairly wide variety of guests and do not mix components together, so that they do not take on the taste and even the smell of each other.

Conclusion

In the modern kitchen, there are many different rules for filing or cooking. However, professional chefs believe that the main thing is to make the dish tasty and useful, and when it is served or how it should be eaten - this is not the main thing.