Tableware that is included. Kitchen and tableware. Stainless steel cookware

I.V. Artemova,
chief accountant, consultant

Including dishes and cutlery is a problem faced by most establishments. Utensils can be tableware, kitchenware, pharmacy, or laboratory. Individual items of utensils may be the main assets of an institution. An accountant needs to know about all the nuances of accounting for such dishes.

What about dishes?

Utensils are usually understood as household utensils for eating, drinking, cooking, and storing food. Typically, a distinction is made between kitchen utensils (for preparing and storing food) and tableware (for eating).
Tableware is plates, salad bowls, dishes, cups, saucers, bowls, mugs, glasses, bowls, butter dishes, gravy boats, cocotte bowls, menu bowls, bread bins, milk jugs, pepper shakers, salt shakers, as well as tableware, tea and coffee sets (sets).
Kitchen utensils include items such as saucepans, cauldrons, cauldrons, braziers, duckpots, casserole dishes, frying pans, teapots, coffee pots, jars, cans, colanders, ladles, jugs, as well as cooking utensils - spatulas, carving knives, potato masher , ladles, tongs, sieves, funnels. Utensils also include buckets, basins, and tanks used in kitchens and canteens.
Utensils also include cutlery (spoons, knives, forks, etc.).
In addition, certain types of utensils are pharmaceutical utensils for packaging and storing medicines, as well as laboratory glassware(flasks, test tubes, retorts, etc.).
Utensils used in canteens of institutions must meet the requirements of the Sanitary and Epidemiological Rules SP 2.3.6.1079-01 "Sanitary and Epidemiological Requirements for Public Catering Organizations, Manufacturing and Circulation in Them food products and food raw materials", approved by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated November 8, 2001 No. 31 (hereinafter referred to as SP 2.3.6.1079-01).
The utensils must be made from materials approved by the authorities and institutions of the State Sanitary and Epidemiological Service in in the prescribed manner(clause 6.2 SP 2.3.6.1079-01).
The quantity of tableware and cutlery used at the same time must meet the needs of the institution (clause 6.8 SP 2.3.6.1079-01).
For preparing and storing prepared food, it is recommended to use utensils made from stainless steel. Aluminum and duralumin utensils are used only for cooking and short-term storage of food (clause 6.9 SP 2.3.6.1079-01).
Dishes with cracks, chips, broken edges, deformed, or damaged enamel are not used (clause 6.10 SP 2.3.6.1079-01), such utensils must be disposed of.
For some institutions, separate standards have been approved, which include certain requirements for the utensils used. For example, for preschool institutions SanPiN 2.4.1.3049-13 "Sanitary and epidemiological requirements for the design, maintenance and organization of the operating mode of preschool educational organizations", approved by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated May 15, 2013 No. 26 (hereinafter referred to as SanPiN 2.4.1.3049-13).
Technological equipment, equipment, utensils, containers must be made of materials approved for contact with food products (

Utensils are household items for preparing, storing and serving food and ready-made dishes. Types of cookware are classified according to purpose, materials, methods of operation and a number of other characteristics.

Some kitchen utensils are mandatory, others are optional, rarely needed or are a luxury. In order to competently make a list of what you need and not buy unnecessary things, get acquainted with the classification and learn to navigate the assortment of tableware.

Classification by purpose and application

According to their purpose, dishes are divided into the following types:

• Kitchen- intended for cooking. These are pots, pans, steamers, kettles, baking dishes and other utensils used for cooking. This also includes cooking utensils - ladles, skimmers, masher.

• Dining room– used for setting the table and serving cooked dishes. This group includes soup bowls, plates, dishes, tea and coffee cups and services, glasses, shot glasses, everything that appears on the table during lunch. The group contains cutlery: spoons, forks, knives.
• Storage products - all kinds of jars, containers, oil dishes, bottles and containers. Anything that is used to store raw and cooked food. Here there are containers with different temperatures use.
• Auxiliary– these are additional items such as spice sets, napkin holders, ice buckets.

Types of kitchen utensils

It is impossible to cook dinner without kitchen utensils, so you need to equip your kitchen with these important items. Kitchenware includes:

• Frying pans are heat-resistant kitchen utensils made of metal for frying on the stove and baking in the oven. Frying pans are classified according to the material of manufacture, diameter, depth, shape, type of handles, the presence of a non-stick coating and lid. Read more about types of frying pans.
• Frying pans are types of frying pans with a narrower purpose. Dutch ovens are suitable for both stovetop and oven cooking.
• Baking trays are flat metal sheets with low sides. Designed for baking in the oven.
• Pots - utensils for preparing first courses, cooking vegetables, meat, compotes, pasta. There are many types of pans on sale depending on their purpose and materials, which we talked about.
• Ladles, kettles and milk jugs are small saucepans with one handle for instant cooking or boiling water (milk).
• Forms for baking bakery and confectionery products. These are all kinds of muffins and pies.
• Forms and portion molds, baking pots. Julienne molds can also be included in this category.

Kitchen utensils also include items that used outside the stove:

• A colander is a wide ladle with holes for draining water.
• Bowls - containers for washing, cutting, mixing products. It's hard to live without bowls in the kitchen.
• A sieve for sifting flour and straining grounds.
• Mortars are devices for manual grinding of nuts, spices, and seeds.
• Graters and manual choppers for vegetables, garlic, herbs.
• for raw and prepared products.

In the process of preparing dishes you cannot do without kitchen utensils. This:

• Skimmers, spoons, spatulas, frying forks and others important little things, helping to turn food and mix ingredients.
• Pound for making puree. Progress has made its own adjustments here too, look what have appeared now.
• Ladles for first courses and compotes.
• Rolling pins for rolling out dough.
• Hammers for beating meat.
• Knives, scissors and other cutting devices.

Additionally, cookware can be classified according to purpose: for boiling, frying, stewing, baking, baking.

Types of tableware

Tableware includes all types of plates, cups, tableware and special-purpose items.

Depending on the size and purpose, plates come in different types:

• Dining rooms are deep for first courses and shallow for second courses with side dishes and independent side dishes.
• Snack bars - small and large, for serving cold and hot snacks. Diameter from 20 to 30 cm.
• Dessert bars with a diameter of 20 mm, for desserts and fruits.
• Pies - for pies, bread, croutons.
• Fish - characterized by an elongated shape.
• Caviar - miniature flat ones for caviar.
• Egg ones - with sides for scrambled eggs.
• Chill is a shell-shaped form used for oysters, stews, and salads.
• Menagerie divided into several compartments. Suitable for serving with sauces and serving several dishes at the same time.

Cups are also different:

• teahouses;
• coffee;
• broth;
• mugs – have a large volume;
• bowls.

Even more types of glasses, goblets and shot glasses. Almost every strong drink has its own glassware. The shape of the glass is not for beauty. It is determined by the aroma, taste and method of tasting. The shape helps the aroma to reveal itself and direct the drink to the right receptors in the mouth.

Cutlery for everyday life and holiday tables

There are two types of cutlery - main and auxiliary. The main ones are intended for individual use. These are spoons, forks, knives served to each guest on the plate. The main group includes tableware, snack bars, fish, dessert and fruit cutlery.

Most often for serving in everyday life make do with a standard set of cutlery. Etiquette enthusiasts can purchase additional fish kits, as well as special forks for spaghetti and crab.

Auxiliary devices are used together at the table. These are various spoons and forks for putting salads and appetizers from common dishes on your plate, spatulas for cakes, tongs for pies and ice.

Cutlery is made from hard metals. For the mass consumer, this is stainless steel, and for lovers of one-piece things - cupronickel and silver. Auxiliary devices can be made of plastic, ceramics, glass, wood.

Review of materials for making tableware

For the production of tableware they use different materials– metals, ceramics, clay, glass, porcelain, plastic, silicone. The choice of material is determined by the purpose and operating conditions of the kitchen utensil or cutlery.

What are kitchen utensils made of?

The first dishes were made made of clay, after firing it became durable and could withstand high temperatures in the kiln and exposure to water. Nowadays, some types of kitchen utensils are also made from clay and its “descendant” ceramics. These are baking pots, baking dishes, pans.

Kitchen utensils made of ceramics and clay can be placed in the oven, but sudden temperature changes should not be allowed. For cooking on gas stove A flame breaker should be used. But there are ceramic frying pans and pots on sale with reinforced metal bottom. These models are suitable for all types of stoves, including induction and gas.

The most popular dishes on modern kitchen – metal. For production, types of metals that are safe for humans are used:

• Cast iron is one of the the best materials for dishes, durable and practical. Cast iron has natural non-stick properties, retains temperature for a long time, and is not afraid of fire and heat.
• Food grade aluminum – durable and durable metal, which does not need to be coated with protective enamel. Aluminum cookware produced by casting and stamping. To protect against burning, pans and pots are coated with non-stick compounds.
• Black steel is a durable metal that is resistant to deformation and high temperatures. Requires enamel coating.
• Stainless steel is a completely inert material, is not afraid of acids and alkalis, can withstand temperature changes and does not lose its properties when scratched.
• Copper is an expensive raw material used for exclusive cookware or some of its types, for example, frying pans for open fires and coffee pots.

Glass came to the kitchen with the appearance microwave ovens and electric stoves. Pots and roasting pans are made of heat-resistant glass, but a flame divider is still needed on a gas burner.

Silicone- new in the kitchen. Silicone molds All housewives already have one for the oven and microwave, but pots and kettles with a metal bottom for gas and open fire still arouse interest and mistrust.

Tableware materials

Tableware is not affected high temperatures and fire, so there is no need to use heat-resistant materials here. But there are many other nuances. Manufacturing materials and protective coatings for tableware must:

• be inert to acids and alkalis;
• withstand contact with hot liquids and products;
• do not crack due to temperature contrast;
• Don't be afraid of detergents.

On sale there are tableware made of ceramics, earthenware, porcelain, glass, metals, and food grade plastics. Favorites on the table are ceramics, porcelain, earthenware and glass. They are used to produce tableware, tea and coffee sets, and other items for table setting.

Glasses, shot glasses, cups and other utensils for alcoholic and non-alcoholic drinks are made from different types of glass: regular, crystal, heat-resistant, crystal. New - double glass that maintains the temperature of the contents and protects your hands from hot or cold.

Non-stick and protective coatings

To prevent pans from burning and pots from oxidizing from acids, the dishes are covered with various types non-stick and protective coatings. The coating is:

• Teflon;
• ceramic;
• stone (marble, granite);
• titanium.

More about types non-stick coatings for dishes. There you will find out which is more reliable and practical.

Cast iron and steel utensils are coated enamel. Enameling is a complex process, but the coating is durable and scratch-resistant. Enameled pans suitable for preparing borscht, soups, stews, vegetable dishes and compotes. However, you cannot boil milk in them and you should not cook pasta and dough products - they stick.

Ceramic dishes are coated with glaze. Glazed products are more practical, they do not absorb food and odors, but pots and molds lack pores - a natural regulator of the humidity of prepared dishes.

On ours you will find instructions on choosing the best pots and pans, learn how to choose glasses and cups, learn how to buy inexpensive cutlery without losing quality. Add the site to your favorites to come to us again!

Main types of kitchen and tableware. Young housewives are growing up and the day comes when they need to do the kitchen on their own, without anyone’s tips or instructions. And some previously stored cheat sheets would have been nice, but alas, they are not there. That’s why we will tell novice housewives about dishes, almost the main attribute of any kitchen, what kind of dishes there are and what they are intended for.

All dishes are divided into two types: tableware and kitchenware. Kitchen utensils refer to the utensils in which food is prepared, and tableware refers to those from which this food is eaten.

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All kitchen utensils come in the following types:

• Pots.

• Frying pans.

• Colanders and bowls, rolling pins, cutting boards, as well as a hammer for beating.

• Knives: main and auxiliary, as well as a device for sharpening them.

• Forms and baking trays for baking and baking.

• Additional kitchen appliances: meat grinder, food processor, blender, mixer, coffee grinder, coffee maker, etc.

• Additional auxiliary kitchen utensils: grater, mortar, sieve, various spatulas, vegetable peelers, skimmers, measuring containers and scales.

• Different useful little things type: brushes, whisks, skewers, skewers.

Materials used to make kitchen utensils

The dishes are made from various materials, since manufacturers monitor various scientific discoveries and immediately after research they introduce new materials into production, trying to increase their sales volumes. Cast iron, aluminum, stainless steel, glass, ceramics are often used; Teflon, enamel, ceramics, and titanium chips are used for coatings.

Tableware can also be very diverse, as it combines beauty and fragility, health and etiquette. Utensils are used very often, so they must be made from materials that are safe for health and easy to use.

It is also made from different materials:

• Porcelain – real porcelain is very thin, almost transparent.

• Earthenware - compared to porcelain, it has thicker walls; when cut, the material is porous.

• Ceramics – pottery, which in turn is divided into majolica and pottery

• Glass is the most universal material, which can even be used in microwave ovens.

• Crystal - mainly used to make beautiful glasses, vases and salad bowls.

• Precious metals are most often silver.

• Metal – mainly stainless steel used for making cutlery, knives, forks.

Like this interesting list We got kitchen and tableware.

There are many other useful articles on the site:

The dishes are playing big role in creating the image of the establishment, creates a certain style in the hall. The dishes in the hall meet all the requirements for serving.

In the kitchen, utensils should be convenient and functional.

Classification

Utensils are classified according to their purpose. Accordingly, it is divided into types:

• for serving dishes and setting the table: butter dishes, gravy boats, milk jugs, sugar bowls, salt shakers, pepper shakers, trays, napkin holders, vases, bowls, salad bowls and so on;
• for serving dishes and food: plates, portioned salad bowls, tea pairs, sockets;
• kitchen utensils: baking dishes, roasting pans, pots, pans;
• household utensils: jars, containers, caps, gastronorm containers;
• drinkware: jugs, decanters, glasses, goblets, shot glasses, wine glasses, damasks.

Types of dishes and serving items

Must meet several requirements:

• be universal;
• available in a large assortment;
• be practical;
• meet sanitary standards.

Bar equipment

The equipment used in bars is divided into dishes and equipment. The bar has a lot of various devices, the purpose of which is to help the bartender, who usually works alone, in his work. Strict requirements are imposed not only in terms of reliability, functionality and practicality, but also appearance, design, since the entire process of preparing drinks takes place in front of visitors. And most dishes are also stored in plain sight.

The barware is intended mainly for drinks:

• glass;
• Collins - a cylindrical glass with straight walls;
• beer mugs - they come in glass, ceramic, porcelain;
• glasses;
• glasses;
• stacks;
• wine glasses;
• Highball – a tall glass for alcoholic cocktails.

Some bars serve sandwiches and salads, so they use plates and salad bowls. Nowadays, many bars buy disposable tableware for such dishes. Any bar serves coffee and tea, so there is appropriate tableware. Tea and coffee utensils in the bar are usually white.

• jiggers;
• measuring utensils;
• ice crushing equipment;
• juicers;
• slicers.

The main purpose of such equipment is the preparation and presentation of alcoholic and non-alcoholic drinks.

Professional tableware for restaurants

Why is it important to buy quality cookware?

Dishes used in restaurants, bars and other catering establishments must meet following requirements:

• be intact, without cracks or chips;
• the material from which it is made should not have harmful impurities;
• easy to wash and not damaged detergents;
• be strong enough not to break or deform in the washing machine;
• be comfortable and have the ability to conserve heat;
• cutlery should not turn black or oxidize;
• upon impact, do not break into too small pieces and it is advisable not to leave thin chips that can easily injure you;
• have original modern design;
• be available in the required quantity and assortment.

In order for the dishes to meet all the requirements, you need to choose them responsibly and when purchasing, give preference to trusted companies and check the relevant certificates.

The quality of service and the quality of the dishes served directly depend on the quality of the dishes selected.

For a visitor to any catering establishment, there are three things by which he judges the establishment: cleanliness, politeness and dishes.

It so happens that comfort in the home also means deliciously prepared food, appetizing and beautifully served. IN modern trade There is a huge variety of types of dishes: ceramic, earthenware, porcelain, glass, plastic, metal. Before choosing a particular set or service, you need to decide what requirements the dishes must meet.

To make your choice easier, we have prepared a table comparing the advantages and disadvantages of each type of cookware:

The assortment of the online store "Order" includes huge amount tableware made from various materials:

Porcelain dishes. Light, graceful, refined, snow-white or bone-colored, almost transparent. When struck lightly, it produces a melodic sound. Porcelain products are quite durable, but have thin edges. Therefore, it is better to wash such dishes by hand. Always beautiful in design, these dishes are quite expensive.

Earthenware dishes differs from porcelain in greater wall thickness, opacity, porosity at the fracture, and a dull sound when struck lightly. The layer of glaze that covers the products is much thicker in earthenware (compared to porcelain). This cookware has less material strength. Earthenware is used much more often in everyday life due to its affordability, ease of use and care, and ease of washing by hand or in a dishwasher.

For ceramic dishes include kitchen utensils made of clay:

Majolica tableware is a product coated with glaze on the outside and inside;

Pottery means plates, cups, and bowls made of baked clay.

The preparation of many dishes of national cuisine is due to the use of ceramic dishes, for example, stewing meat, vegetables, fish, as well as julienne in portioned pots, or serving and serving barbecue, etc. This cookware certainly has its downsides. Due to the porosity of clay, ceramics absorb odors, large number oil or fat from cooked food. That is, such dishes have to be washed especially carefully and by hand. In addition, ceramic cookware is not cheap.

Glassware in modern life has become increasingly used. Particularly popular are various shapes and baking pans made of heat-resistant glass. They are convenient for both cooking and serving. In addition to heat-resistant cookware, lately There was a huge selection of different plates, salad bowls, sauce bowls for table setting. Washing glassware does not present any difficulties. You can also use a dishwasher for this. It should be remembered that glass breaks easily and requires care when handling it. In addition, any home needs various glasses, goblets, shot glasses, wine glasses, and here it is difficult to do without glass. Currently, the choice of glassware is quite large. A wide range of colors is used for its production. Glass is produced transparent and opaque, and prices depend on the quality of the glass and design.

Glass ceramics. This modern look dishes that are rightfully considered simply universal. Process its production is identical to the production of fire-resistant glass, at temperatures of 1000 degrees and above, but with the help of a special composition for its production a particularly strong crystalline structure is created. Such dishes are convenient to use in the oven, microwave, and electric stove. You can take it out of the refrigerator and immediately put it on the stove. Glass-ceramic cookware differs from fireproof glass cookware in its opacity, greater reliability and ease of maintenance. Perhaps this cookware has only one drawback - its price.

Metal utensils– also an important detail on the table. Some desserts, main and first courses, hot appetizers are not only prepared, but also served directly in this dish. Metal products are easy to use and care for. Quite affordable. Cutlery used in everyday life and for festive table setting table - this too hardware. There may be more refined cupronickel or the usual stainless steel.

Plastic dishes. Quite popular, lightweight, easy to use and wash, often used in cases where there is a danger of damaging breakable plates, cups, glasses. Good for travel, on vacation, during picnics. You can find plastic kitchen utensils in almost any kitchen due to their portability and affordable price.

Conclusion: Each person, when choosing this or that dishware for his home, should be guided by ease of use, care for it, compliance with his taste and overall design housing. Some items are purchased specifically for specific favorite dishes.