03 standard cover

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03 standard cover

  1. 1. COVER As per Larousse: Minimum amount of space required by a person on the table during a meal. The set of table implements (plate , glass etc) that mark a place at table. Standard Cover Bud Vase Ashtray Cruet Set Bread Basket Butter Dish Cover 15” Table Appointments 24” Standard flatware & cutlery for various courses of a meal Horsd’oeuvre: Variable cover – mostly fish fork & knife Potage: 1. Dessert spoon for Consommé. 2. Thick soup: Soup Plate with dinner plate as under liner & soup spoon. 3. Thin Soups: In consommé cups with tea saucer as under liner and soup spoon. 1
  2. 2. Poisson:Fish knife & fork, fish plate-if served as fish course and dinner plate-if served as main course. Entrée: Variable Relevée: Dinner knife , dinner fork & dinner plate. Sorbet: Served in a sorbet /parfait/wine glass with an under liner and an appropriate spoon. Rôti: Dinner knife, dinner fork & dinner plate Legumes: Variable Entrémet: AP fork & Dessert spoon and Dessert plate. Savoureux: Variable Dessert: Fruit knife to cut & fruit fork/ dessert fork. 2

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