the Second hot dishes

The Assortment of the second dishes offered visitors, is rather various. These are dishes from fish, meat, game, a bird, vegetables, eggs, cottage cheese etc.

There is a developed order of giving of the second dishes: in the beginning fish (fish boiled and pripushchennaja, fried and baked). Then meat and dishes from a bird and game, then vegetable, bean, krupjanye, flour, egg, dairy.

At giving of fish dishes (a pike perch on-polski, a carp mirror, etc.) a table in addition serve fish knifes and plugs. It is desirable near to pirozhkovoj to put a plate a saucer for bones. Before preparation of a dish from its live fish should show the visitor.

For giving of meat dishes the following ware is used: for natural - beefsteaks, steaks, and also panirovannyh products (chops, shnitselej etc.) - melhiorovye dishes; tushennyh in sauce (for example, a ragout) - round baranchiki or clay pots with a cover.

The Bird and game submit on dishes. A shish kebab - on shpazhke, fish, zharennuju on a spit, the fish prepared entirely, a fried pig and a goose submit on an oval dish. A shish kebab or fish, zharennuju on a spit, remove special dvuhrozhkovoj a plug, holding shpazhku or a spit under a small inclination in relation to a plate on a subsidiary little table on a kind at the customer.

Boiled vegetables submit in round melhiorovoj to ware, separately submit a butter.

The Baked vegetables submit on frying pans in which they have been prepared. If vegetables move as an independent dish instead of as a garnish, as the device use a table plug - it put on the right side from the basic plate or ahead.

If in a vegetable dish any product demanding cutting contains, to the device add a knife.

Having received on distribution a ready second dish, it bring to a table together with the warmed-up plates and devices for an apportion and put on a subsidiary little table. Then the waiter shows to its visitors and after their permission, using the devices intended for it, displays dishes on plates and submits to visitors.

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