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ID: 300393167
Page Link: http://vocab.getty.edu/page/aat/300393167

 

Record Type: concept
entrée knives (place knives, <utensils for consuming food>, ... Furnishings and Equipment (hierarchy name))

 

Note: Knives in a formal place setting, designed for use with the entrée, including cutting meat. The entrée knife is located on the right side closest to the plate, and is usually larger than the other knives in the setting. Usage and appearance may overlap with "table knives," which have general purpose use at meals with less formal settings. For knives with serrated edges, made of more modest materials and used for cutting meat in informal dining, use "steak knives."
 
Terms:
entrée knives (preferred,C,U,English-P,D,U,PN)
entrée knife (C,U,English,AD,U,SN)
knives, entrée (C,U,English,UF,U,U)
meat knives (C,U,English,UF,U,U)
hoofdgerechtmessen (C,U,Dutch-P,D,U,U)
hoofdgerechtmes (C,U,Dutch,AD,U,U)

Facet/Hierarchy Code:  V.TH

Hierarchical Position:

Hierarchy of Objects Facet
Objects Facet
Hierarchy of Furnishings and Equipment (hierarchy name)
.... Furnishings and Equipment (hierarchy name) (G)
Hierarchy of Tools and Equipment (hierarchy name)
........ Tools and Equipment (hierarchy name) (G)
Hierarchy of equipment
............ equipment (G)
Hierarchy of <equipment by context>
................ <equipment by context> (G)
Hierarchy of culinary equipment
.................... culinary equipment (G)
Hierarchy of <culinary equipment for serving and consuming food>
........................ <culinary equipment for serving and consuming food> (G)
Hierarchy of <utensils for consuming food>
............................ <utensils for consuming food> (G)
Hierarchy of place knives
................................ place knives (G)
Hierarchy of entrée knives
.................................... entrée knives (G)

Additional Notes:
Dutch ..... Messen in een formeel couvert, ontworpen voor gebruik bij het hoofdgerecht, waaronder het snijden van vlees. Dit mes ligt aan de rechterkant het dichtst bij het bord. Het is gewoonlijk groter dan de andere messen van het couvert. Het gebruik van het woord kan overlappen met 'tafelmessen', dat algemeen wordt gebruikt bij maaltijden met een minder formeel couvert. Gebruik 'steakmessen' voor messen met een gekarteld lemmet, die van minder duur materiaal zijn gemaakt en die worden gebruikt om vlees te snijden bij een informele maaltijd. 

Related concepts:
distinguished from ....  steak knives
..................................  (place knives, <utensils for consuming food>, ... Furnishings and Equipment (hierarchy name)) [300043130]
meaning/usage overlaps with ....  table knives
..................................................  (place knives, <utensils for consuming food>, ... Furnishings and Equipment (hierarchy name)) [300043124]

Sources and Contributors:
entrée knife............  [VP]
.......................  Long, Little Book of Etiquette (2000)
entrée knives............  [VP Preferred]
..........................  Berolzheimer, Culinary Arts Institute Encyclopedic Cookbook (1988) 994
..........................  Long, Little Book of Etiquette (2000) 6
..........................  Martyn, Country Hotel (1901) 42
hoofdgerechtmes............  [RKD, AAT-Ned]
.............................  AAT-Ned (1994-)
.............................  UvA Talen
hoofdgerechtmessen............  [RKD, AAT-Ned Preferred]
...................................  AAT-Ned (1994-)
...................................  UvA Talen
knives, entrée............  [VP]
.............................  Getty Vocabulary Program rules
meat knives............  [VP]
.......................  Long, Little Book of Etiquette (2000) 6
 
Subject: .....  [VP]
 
Note:
English .......... [VP]
.......... Berolzheimer, Culinary Arts Institute Encyclopedic Cookbook (1988) 994
.......... Long, Little Book of Etiquette (2000) 6
.......... Martyn, Country Hotel (1901) 42
Dutch .......... [RKD, AAT-Ned]
.......... AAT-Ned (1994-)
.......... UvA Talen

 

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