When compiling a menu for a festive feast, almost always a special place is given to various cuts. Professional chefs usually don’t even classify such dishes into the category of dishes, but it is they that make it possible to diversify the meal and become a real decoration of the banquet. Given this, it is worthwhile to study in detail how slices are made on the festive table, which products are used and when they are served.
Meat cuts
This dish is usually served at the beginning of the meal, at the first break. It belongs to the category of snacks and is designed to stimulate appetite. Given this, we can say that the meat cutting on the festive table should not contain too fatty foods or fat, which is sometimes accepted by some housewives so that guests ate almost immediately.
Smoked sausages, jerky or boiled pork usually include meat cuts . At the same time, it is better to lay out on the plate no more than three types of products so that they do not cause guests any difficulties in choosing. The meat or sausage is cut into thin slices and laid out on dishes so that it is convenient to take them with a fork.
Vegetable mix
This is a typical holiday cut on the table. Photos of such dishes usually differ in beautiful presentation and various forms. This cut is served together with hot, so that guests can diversify their food with vegetables. In some cultures, this is served with meat, which usually goes without a side dish. For example, under a barbecue vegetable cutting is best suited 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 on the festive table are usually decorated using carving technologies or other artistic elements. At the same time, it is very important to combine vegetables of different colors, so that the serving looks really festive.
Fruit sliced
Typically, slicing fruit on a 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 table at the very beginning of the meal, so that guests can eat them at any time. However, in such cases, we are not talking about slicing, but about whole fruits.
Cheese slicing
With this dish there are many opinions and disputes that are between the chefs and restaurateurs of various cuisines. It is generally accepted that such cuts on the festive table are served exclusively for wine or some types of other alcoholic drinks. 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 hot.
It is worth noting that today in stores you can find just a huge number of all kinds of cheeses with different tastes, additives and fat content. Given this, you should select the cut and the time of its filing. Light cheeses are best identified as snacks and set on the table at the beginning of the meal. Salty or fruity foods should be served with wine or brandy. Fatty cheeses from various types of milk are placed in a large plate, offering guests an assortment.
It is sometimes considered correct to serve cheese with bread or in the form of canapes. However, some ancient cuisines consider such culinary decisions wrong.
Beer plate
This dish cannot be attributed to the category under which cuts on the festive table fall. 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 become very popular lately. At the same time, people drink this drink with a completely different snack. Some countries even have their own rules on how to drink beer. Given this, you should select products for this feed.
In some bars and even restaurants there is a special form of serving such dishes. Typically, a plate with small partitions is used to separate food. Cheeses are laid out in one section, dry sausage, meat or sausages are cut into another, and salted fish and dried seafood are placed in the third cell. So you can offer guests a fairly wide variety and at the same time do not mix the components together so that they do not take over the taste and even smell of each other.
Output
In modern kitchen, there are many different rules for serving or cooking. However, professional chefs believe that the main thing is that the dish is tasty and healthy, and when it is served or how to eat it is not the main thing.