Today we will tell you about the history, specifications,decor and materials that go to create a cutlery, without which we can not imagine a single meal - plates Perhaps, after our article you will reconsider your easy attitude to such an interesting and multi-functional lodger of your kitchen as a plate. 
The history of the plate is somewhat shorter than the history of otherscutlery. In the distant 7th century, the Europeans absorbed soups and soup in the literal sense from the table - from hollows hollowed out in the countertop. In the thirteenth century, meals were laid out on a slice of bread. And only in the XIV century the first plates appeared. Today, after 700 years, this tableware has a lot of varieties: tureens, salad bowls, kremanki and so on. 
The brightest representative of plates withwith specific functionality, this is, perhaps, a caviar dish. It looks like a container with a removable top, and you can put ice or butter on the bottom. However, instead of caviar, you can also use a small bowl. Plates for bread and pies are small, only 18 cm in diameter. They are rarely used in Russia. However, if you can find them, then remember: you need to place them at a distance of 10-15 cm from the eateries. For fish, there are special plates of rectangular or oval shape. But the dish in the form of the fish itself will also be appropriate. 
How much service do you need? For a daily diet, wemost often we use only 2 plates: deep and flat. However, for a "feast to the whole world" a couple of plates are still not enough. The ideal number of services is four: it is a daily, festive, spring and Christmas sets. But you can replace them with one neutral service, which is suitable for any feast.
By the type of plates are divided into flat and deep. They also vary in size. There are broth bowls with a capacity of 200-300 ml. Traditionally, they are used to serve broths and cream soups. As for the latter, they are often served with croutons on a separate small or small deep dish, which is located to the left of the broth bowl. 
Deep dishes are divided into 20-centimeter, containing exactly a glass of liquid, and 24-centimeter. True, now you can find larger plates. 
Deep dishes are usually put on flat. Soups are best served in white dishes. Instruments "fun color" suitable for porridge. 
For snacks, vegetable salads and hot betterjust fit flat dishes. In case the menu is quite simple and includes only two types of dishes, a flat plate is placed under a deep dish, which is taken away under soups. 
DecorIf choosing plates for a holiday, it is worthtake into account that the color of dishes and drawings on it play a huge role both for creating the necessary atmosphere and for appetite. For example, cold colors muffle the feeling of hunger, and warm, on the contrary, make it stronger. Ideally, it is worth taking into account the shade solution of the room itself. The plates for appetizers and desserts are about the same diameter (about 20 cm), but differ in decor. Ware of bright colors and with the image of fruits and berries is better to use for desserts, white or with the image of vegetables, cheeses and meat - for snacks. As for the plates for hot, they are very similar to the plates for snacks, which means that you will not be mistaken if you decide to use the same dishes for these dishes.
The most expensive and, as a result, the most festiveoption - porcelain. He will decorate any feast. Manufactured porcelain dishes are considered to be of the highest quality. These items are handcrafted and very expensive. Embossed porcelain is somewhat more affordable. But most often, feasts are served with earthenware sets with thickened edges (as a cheap substitute for porcelain). Ceramics are renowned for their ability to keep food warm. So, hot drinks in a ceramic mug do not cool for a long time, and in a jug made of the same material, milk does not turn sour even in the hottest weather. For use in the oven, such dishes are better suited than any other. But there are also disadvantages: it is difficult to wash it. 
For everyday use brilliantlyglassware has proven itself, and many do not hesitate to serve it even for major celebrations. Glass is not very fond of high temperatures, so we recommend picking up items made of tempered glass. Metal utensils are rarely used for serving: they are more suitable for cooking. The exception is silver plates, which, however, require additional maintenance: they have to be thoroughly polished before serving. Plastic tableware is commonly used on hikes, picnics, and summer cottages. You can also find wooden plates, but they are more suitable for themed parties with a corresponding external setting.
