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Questions and Answers
In blue plate or apartment style, where are dinner plates left?
What type of foods are chosen for the blue plate or apartment style menu?
Where is the beverageware placed in the table setting for blue plate or apartment style?
How is the food served in the blue plate or apartment style?
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What is the usual size of the tray used for serving meals?
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Why are stemmed ware NOT GENERALLY USED when setting the tray for serving meals?
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What is a characteristic of packed meals ('baon') mentioned in the text?
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What is a key consideration when planning the menu for serving meals in trays?
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What is the purpose of under liners and doilies used in trays for serving meals?
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What is the main reason for using smaller trays in airline service?
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Study Notes
Blue Plate or Apartment Style Overview
- Dinner plates are left on the left side of the tray.
- The menu typically features foods that are easily served and eaten, including main courses and side dishes that complement each other.
Table Setting and Beverageware
- Beverageware is strategically placed above the dinner plate in the table setting for a neat and organized appearance.
- This arrangement allows for easy access while dining and maintains a visually appealing table layout.
Food Service Method
- Food in the blue plate or apartment style is served in a systematic manner, often pre-portioned on the tray to streamline the dining experience.
- This method enhances efficiency, especially in settings like cafeterias or events.
Tray Specifications
- The usual size of the tray used for serving meals is large enough to accommodate the meal without crowding, typically around 14 to 16 inches.
- An appropriately sized tray facilitates easy handling and service, especially when multiple items are served.
Stemmed Ware Considerations
- Stemmed ware is generally not used when setting the tray for meals because it can be precarious and prone to spills, increasing the risk of accidents.
- Opting for more stable drinkware enhances safety and practicality during meal service.
Packed Meals ('Baon')
- A characteristic of packed meals, known locally as 'baon,' is that they are typically pre-prepared, portable, and easily consumed on the go.
- This style of meal planning caters to convenience and time-saving for individuals needing quick meal options.
Menu Planning Considerations
- Key considerations when planning the menu for tray-served meals include ensuring that the items are complementary, easy to serve, and suitable for transport on trays.
- Balancing flavors, textures, and presentation is vital for a satisfying dining experience.
Role of Under Liners and Doilies
- Under liners and doilies serve a dual purpose in trays: they enhance visual appeal and provide a hygienic barrier between the food and tray.
- Utilizing these items contributes to an organized and aesthetically pleasing meal presentation.
Smaller Trays in Airline Service
- The main reason for using smaller trays in airline service is to optimize space and efficiency within confined seating areas.
- Smaller trays allow for better mobility and ease of serving in an environment where space is limited.
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Description
Test your knowledge on the differences between blue plate and apartment style dining. Learn about the serving traditions, menu planning, and table setting for each style.
