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Click the  icon to view the hierarchy. |
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service plates (plates (general, dishes), dishes (vessels for food), ... Furnishings and Equipment (hierarchy name)) |
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Note: Large dinner plates, typically decorative and measuring 10-13 inches in diameter, that are placed on a formal dining table prior to dinner participants being seated and before food is served. The service plate remains at the place setting, with the bowls and plates of the dinner service placed on top of it, until the main entré is served, or until dessert is served; service plate use and etiquette varies by location and time period. For ceramic or metal platters for serving the meat course, use "chargers (platters)."
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| Terms: |
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| service plates (preferred,C,U,English,UF,U,U)
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| charger plates (C,U,English-P,D,U,PN)
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| service plate (C,U,English,AD,U,SN)
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| place plates (C,U,English,UF,U,U)
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| place plate (C,U,English,UF,U,SN)
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| plates, service (C,U,English,UF,U,U)
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| charger place plates (C,U,English,UF,U,U)
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| onderborden (C,U,Dutch-P,D,U,U)
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| onderbord (C,U,Dutch,AD,U,U)
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| assiette de présentation (C,U,French-P,AD,U,FSN)
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Facet/Hierarchy Code: V.TQ |
Hierarchical Position:
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Objects Facet |
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.... Furnishings and Equipment (hierarchy name) (G) |
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........ Containers (hierarchy name) (G) |
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............ containers (receptacles) (G) |
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................ <containers by function or context> (G) |
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.................... culinary containers (G) |
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........................ <containers for serving and consuming food> (G) |
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............................ <vessels for serving and consuming food> (G) |
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................................ dishes (vessels for food) (G) |
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.................................... plates (general, dishes) (G) |
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........................................ service plates (G) |
Additional Notes: |
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| Dutch ..... Grote borden voor het diner, meestal versierd en met een middellijn van ongeveer 25-30 cm, die bij een formeel diner op tafel worden geplaatst voordat de eters gaan zitten en voordat het voedsel wordt geserveerd. De onderborden blijven op tafel staan, met de schalen en borden erbovenop, totdat het hoofdgerecht wordt geserveerd, of totdat het dessert wordt geserveerd. Het gebruik van het onderbord en de bijbehorende etiquette variëren per locatie en periode. Gebruik 'platte schotels' voor schotels van keramiek of metaal waarop het vleesgerecht wordt geserveerd. |
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Related concepts: |
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| distinguished from .... |
chargers (platters) |
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(platters (carrying dishes), serving dishes, ... Furnishings and Equipment (hierarchy name)) [300043054] |
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Sources and Contributors: |
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