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Platter (dinner)
A platter is a large flat dish or plate, typically oval or circular in shape, used for serving a meal or course. In restaurant terminology, a platter is often a main dish served on a platter with one or more side dishes, such as a salad or french fries. Notable platters includes the Colombian bandeja paisa, Indian thali or Arabic mixed-meat platters. File:14th June 2014 Badar's Mix Platter.jpg, Mixed Arabic meat platter served on a bed of rice, in a restaurant in the United Kingdom File:Sadya. jpg.jpg, Sadya, a traditional platter originated from the Indian state of Kerala, served on Banana leaf File:Seven fruits platter (8475320398).png, A platter of fruits File:Spanish Cheeses and European cheeses on plate.jpg, Five of Cheese on the platter Carne a la tampiqueña.jpg, Carne a la tampiqueña on a platter. Salad platter.jpg, A salad platter. File:Thorramatur.jpg, An Icelandic platter with goat head, head cheeses and cold meat File:Fish finger sandwich at The Fox Inn publ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Platter (dishware)
A platter is a large type of dishware used for serving food. It is a tray on which food is displayed and served to people. Its shape can be oval, round, rectangular, or square. It can be made of metal, ceramic, plastic, glass or wood. Plain and ornate platters suitable for more formal settings or occasions are made of, or plated with, silver, and antique examples are considered quite valuable. Especially expensive and ceremonial platters have been made of gold. File:Käseteller 2923.JPG, Cheese on a platter Carne a la tampiqueña.jpg, Carne a la tampiqueña on a platter. Salad platter.jpg, A salad platter. Bandeja paisa 30062011.jpg, Bandeja paisa is a typical meal popular in Colombian cuisine. Paisa refers to the Paisa Region and bandeja is Spanish word for platter. See also * Nantaimori , often referred to as "body sushi", is the Japanese practice of serving sashimi or sushi from the naked body of a woman. is the male equivalent. History The origin of nyotaimori can be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carne A La Tampiqueña
Carne a la tampiqueña is one of the most popular meat dishes in Mexico. It was created in 1939 by the restaurateur José Inés Loredo and his brother chef Fidel from San Luis Potosí, who moved to the port of Tampico, Tamaulipas. Each ingredient was given a meaning. The oval platter represents the Huasteca; the strip of the roasted meat, the Rio Panuco; the green enchiladas, the huasteco field; the white cheese, the purity of the people living in the Huasteca; the guacamole Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisi ..., the fruits of the region; the black beans, both the fertility of the land and the oil boom in the area. See also * List of meat dishes References Further reading *Muñoz Zurita, Ricardo. Pequeño Larousee de la Gastronomía Mexicana. (2013). { ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant Terminology
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crockery
Tableware is any dish or dishware used for setting a table, serving food, and dining. It includes cutlery, glassware, serving dishes, and other items for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates. Special occasions are usually reflected in higher quality tableware. Cutlery is more usually known as ''silverware'' or ''flatware'' in the United States, where ''cutlery'' usually means knives and related cutting instruments; elsewhere cutlery includes all the forks, spoons and other silverware items. Outside the US, ''flatware'' is a term for "open-shaped" dishware items such as plates, dishes and bowls (as opposed to "closed" shapes like jugs and vases). ''Dinnerware'' is another term use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat And Three
In the cuisine of the Southern United States, a meat and three restaurant is one where the customer picks one meat from a daily selection of three to six choices (such as fried chicken, country ham, beef, country-fried steak, meatloaf, or pork chop) and three side dishes from a list that may include up to a dozen other options (usually vegetables, potatoes, corn, green or lima beans, but also other selections such as gelatin, creamed corn, macaroni and cheese, spaghetti, or even a dessert). A meat-and-three meal is often served with cornbread and sweet tea. Meat and three is popular throughout the United States, but its roots can be traced to Tennessee and its capital of Nashville. The phrase has been described as implying "glorious vittles served with utmost informality." It is also associated with soul food. Similar concepts include the Hawaiian plate lunch, which features a variety of entrée choices but typically has standardized side items, and the southern Louisiana plate l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Restaurant Terminology
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. Restaurant terminology * 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. Increasingly; when a bar patron is ejected from the premises and refused readmittance. Usually it is only for the rest of that night, though if the patron is especially violent, the ban may be for a longer term or even permanently. * À la carte * Bartender * Blue-plate special * Brigade de cuisine * BYOB – an initialism standing for "bring your own bottle", "bring your own beer", "bring your own b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue-plate Special
A blue-plate special is a discount-priced meal that usually changes daily: a term used in the United States and Canada by restaurants, especially diners and cafes. The term was very common from the 1920s through the 1950s. , there are still a few restaurants and diners that offer blue-plate specials under that name, sometimes on blue plates, but it is a vanishing tradition. However, the phrase is still a common American colloquialism. A Web collection of 1930s prose gives this definition: "A Blue Plate Special is a low-priced daily diner special — a main course with all the fixins, a daily combo, a square for two bits." History The origin and explanation of the phrase are unclear. Michael Quinion cites a dictionary entry indicating that the blue plates were, more specifically, inexpensive divided plates that were decorated with a "blue willow" or similar blue pattern, such as those popularized by Spode and Wedgwood. One of his correspondents says that the first known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
In A Basket
Food served in a basket, a basket platter or a basket with fries is a sandwich or other main dish that is served on top of a basket of an accompanying foodstuff, usually french fries. The "basket" is usually either made of plastic and lined with paper, or is simply a disposable paperboard box or tray. Sometimes the basket contains other side dishes as well, such as a container of coleslaw or a pickle. This term is common in the Midwestern U.S. United Kingdom In the United Kingdom chicken in a basket, fried chicken on a bed of chips, was a popular dish in pubs and modest restaurants from the late 1960s through the 1970s. Believed to be first served by Hank and Eileen Day in the mid 1950’s in their farm house restaurant Bridge Farm, in Bartington Cheshire. Hank was an American GI and was previously based locally at the American airbase at Burtonwood in Warrington. In the 1970s the dish became so ubiquitous in UK venues offering evening entertainment that the locations became k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thali
Thali (meaning "plate"), Bhojanam (meaning "full meal") or Chakluk is a round platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter. Thali is also used in south Asia for ceremonial purposes. History Early History According to archeologist Bindeshwari Prasad Sinha, dish-on-stand and simple dishes belonging to the Indus Valley Civilization maybe regraded as the prototype of Indian dishes as thalis but these do not have accompanying bowls commonly seen with thalis. According to Sinha the distinctive thali accompanying bowls instead appears in the Painted Grey Ware culture. Archeologist B.B. Lal similarly suggests food was eaten from the Painted Grey Ware dishes and bowls. B.B Lal notes that "typical dinner set in the Painted Grey Ware consists of the thali (dish), katora (bowl) and lota (drinking vessel)," he suggests it highlights th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Language
Spanish ( or , Castilian) is a Romance languages, Romance language of the Indo-European language family that evolved from colloquial Latin spoken on the Iberian peninsula. Today, it is a world language, global language with more than 500 million native speakers, mainly in the Americas and Spain. Spanish is the official language of List of countries where Spanish is an official language, 20 countries. It is the world's list of languages by number of native speakers, second-most spoken native language after Mandarin Chinese; the world's list of languages by total number of speakers, fourth-most spoken language overall after English language, English, Mandarin Chinese, and Hindustani language, Hindustani (Hindi-Urdu); and the world's most widely spoken Romance languages, Romance language. The largest population of native speakers is in Mexico. Spanish is part of the Iberian Romance languages, Ibero-Romance group of languages, which evolved from several dialects of Vulgar Latin in I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paisa Region
A Paisa is someone from a region in the northwest of Colombia, including part of the West and Central ''cordilleras'' of the Andes in Colombia. The Paisa region is formed by the departments of Antioquia, Caldas, Risaralda and Quindío. Some regions of Valle del Cauca Department (north) and Tolima Department (west) culturally identify as ''paisas''. The main cities of the Paisa region are Medellín, Pereira, Manizales and Armenia. The name Paisa derives from the Spanish apocope of ''Paisano'' (countryman), but they are also known as "Antioqueños" (those from the old Antioquia, which included the other Paisa provinces, which was a single administrative body until the creation of the Caldas State in 1905). Although many refer to Paisas as an ethnic group (''raza antioqueña'' or ''raza paisa''), they are a part of the Colombians and Latin American peoples. Paisas can be found in other regions of Colombia and the Americas where they have migrated. They have such a pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bandeja Paisa
''Bandeja paisa'' (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as ''bandeja de arriero'', ''bandeja montañera'', or ''bandeja antioqueña'', is one of the most representative meals in Colombian cuisine, especially of the Antioquia Department, Antioquia department and the Paisa Region A Paisa is someone from a region in the northwest of Colombia, including part of the West and Central ''cordilleras'' of the Andes in Colombia. The Paisa region is formed by the departments of Antioquia, Caldas, Risaralda and Quindío. S ..., as well as with the Colombian Coffee-Growers Axis (the departments of Caldas Department, Caldas, Quindío Department, Quindío and Risaralda Department, Risaralda), and part of Valle del Cauca Department, Valle del Cauca and the northwest of Tolima Department, Tolima. The main characteristic of this dish is the generous amount and variety of food in a traditional ''bandeja paisa'': Kidne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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