Table manners are understated, yet important. Whenever we plan a lunch or dinner, etiquettes suggest that the table be set up before the arrival of the guests. Once done with the main course, the prim and proper guests, right out of a Downton Abbey episode, await an indulgence unlike any; desserts. But the question remains as to whether we’re serving our desserts with the same amount of expertise as the entrées, or are we simply popping a teaspoon next to a bowl and hoping it suffices? To help you counter the avidly critical stares with ease, we present an elaborate guide on how to serve the sweets right!
DESSERTSPOONS:
A dessertspoon, looming in design between a teaspoon and a tablespoon, is oval in shape and has a capacity almost twice that of a teaspoon. Its use varies from region to region; some make common use of it yet in other areas, it is almost unheard of with forks and teaspoons utilized instead. This specifically designed spoon scoops up a more generous amount of edibles, and is served mostly with viscous desserts like egg puddings, custards and sometimes even shakes. In a more formal table setting, as mentioned above, dessertspoons are placed on the right side of the plate (as compared to an informal setting where they can be placed over the plate), kept apart from the rest of the cutlery, or brought out only when the dessert is being served.
DESSERT FORKS:
While most of the hosts simply wash and present forks from the main course, it must be made known that dessert forks exist much the same way dessertspoons do! Designed to be served with desserts like baklava or layering dishes, dessert forks are almost six to seven inches in length, with the left tine wider than the ones on the right, to make it easier to cut firmer desserts much like a pastry fork. In a formal setting, dessert forks are placed on the left side of the plate while at informal settings they could be placed on the plate too.
DESSERT KNIVES:
Coupled with the dessert fork is the dessert knife, with its narrow blade and pointed or rounded tip providing easier, more comfortable laceration. The rounded tip is used for soft desserts while the pointed tip is used for hard ones. Though a special utensil, it’s not a usual part of flatware sets.
The traditional serving style for desserts requires plain round bowls or rice dishes however, if we venture into a more contemporary zone, any nice utensil can perk up the concerned dish and make it irresistible. More often than not, dessert plates are made use of. Ornately decorated, they are sized seven to eight inches in diameter, and used in both formal and informal courses. Not made a part of the conventional dinner sets, dessert glasses, often broader in diameter than the typical glasses, can also be utilized to add zest and beauty to the setting.
It may be saddening for foodies once the desserts have been served, for they signal the gargantuan, filling course coming to a close, but sometimes serving properly is a treat in itself and can fill one up for the entire night!
Contributed by Zainab Assad, a student of Media Studies, ex-magazine editor at Lahore Grammar School, debater and a social activist.
Assistant Food Editor
Kluchit.com
