It is used to serve the main course at all meals, formal and informal.

(a)  

This is a formal way of table setting and serving. This is done in big and formal parties. In this style a waiter or housemaid serves each dish to the person eating.

(a)  

A simplified version of informal table setting. Perfect for daytime brunches, casual dinner parties or for fancy dinner at home.

(a)  

This style is use when there are many guest. Each one gets his own plate, fork, spoon and food to eat.

(a)  

It is the largest plate, ranging in size from 11 to 14 inches across.

(a)  

A method of plating where the placement of three basic elements to a dish: protein, starch, and vegetables are based on clock layout.

(a)  

They are ornately decorated. They are specialized plates about 7.25 to 8.5 inches in diameter, used at formal and informal meals.

(a)  

The most symmetrical out of all table setting types.

(a)  

It is a small shallow dish about 4 to 6 inches in diameter by 1 inch deep.

(a)  

A method that adds a dimension of height to culinary plating, forcing the dinner’s eye to move upward

(a)  

It is used to separate bread and butter from sauce, gravy, and juices from other foods on the plate.

(a)  

A stripped down table setting that requires only the essential.

(a)  

The purpose of the tea plate is to hold the teacup without a (a)   .

A small plate used chiefly for serving an individual portion of salad

(a)  

It refers to presenting the item on a plate in a way that is tempting and appealing.

(a)  

It is lighter, simpler meal than dinner, a repast served on a plate about 9 to 9.5 inches in diameter.

(a)  

The (a)   is laid in the center of the cover before the diners come to the table, but the way it is used is different for formal and informal dining.

(a)   used on a plate should both have a purpose and be edible.

The round salad plate is made in two sized. The larger salad plate is about 8 to (a)   inches in diameter, the smaller 7 to 7.5 inches.