Dinnerware
Dinnerware - household items intended for feeding and receiving food. It is often believed that the dining room was included in the kitchen, but this is not the case, they have a different appointment in the farm.
Dinnerware
By purchasing tableware, first of all, attention should be paid to the material of the manufacture. Dining room, which we use everyday, is usually made of ceramics and glass. Cookware rank above is porcelain and faience. Porcelain tableware is more durable and has a snow-white translucent shard, makes a clear long sound with a slight impact on the edge of the product. She is divided into categories:
High-quality porcelain dishes never paint completely, there must be free space on it - the so-called "white body" of porcelain.
At the dining room dishes from the faience shards white porous. The faience is not shifted, makes a deaf sound with a slight blow on the edge of the product. This is due to the low temperature of the lung. The resistance of the glazers from the dishes from the faience compared to the porcelain below.
Purchasing tableware, it should also be remembered that it should be in color, form, the material is the same and harmoniously combined with the place where you have dinner Zone. If the dishes are purchased to the one that is already available, it is desirable to choose that it fit to the same. This approach will help you when serving a table. In the event of a celebration, when a lot of people are going to a house, it is advisable to purchase sets:
These sets will help you correctly organize a feast. But what exactly to choose the table dishes, you define ourselves, using feelings and intuition, not forgetting about the rules listed. Then the dishes will be your faithful friend and assistant on weekdays and holidays.
Dinnerware
It is unlikely that someone will argue with what is pleasant from beautiful dishes. The mood rises, the appetite improves, the food becomes tastier. It is easy to check by offering the child one and the same food, but in different plates - bright and simple. He, of course, will choose a bright and will be with a big appetite. By the way, this is not a whim of a small little man, but psychology. Experts found that the dishes of orange, yellow, light brown and red giving an incoming appetite. From such a dishes are recommended to eat sick with a reduced appetite, she will return to them. In the dishes of peach, gray, pink, beige colors food will look appetizing and wants to ask the additive. But there are colors contributing to a decrease in appetite - it is blue and lilac. Dishes of this colors will suit Those who want to lose weight. Those who have a reduced tone of the body - the decline of forces, drowsiness - it is recommended to eat from the utensils of green.
Dinnerware
It should be known that the square-shaped dishes excites the nervous system. Hot-tempered people are not recommended from such dishes. But the square tableware (especially red) is perfect for a romantic dinner. She will help strengthen the passion of two lovers and give a "highlight" in the evening. Cookware round shape will protect food from negative energy.
Before starting to wash the dishes, it should be divided according to the degree of pollution, and the remnants of food on it will be thrown into the intermediate bucket. This is done so that fat dirty utensils is not dirty less contaminated. This approach to work will help you to handle it faster. What a means to wash the dishes, the mistress solves herself. The precipitate after coffee and tea in the circle can be easily laundering soda. You need to pour soda into a dry mug, and then rub a polluted place with rigid kitchen washcloth, to complete the mug with water. She will shine like a new one.
N y, young mistresses, hello. We grow with you girls, we grow with our moms on everything ready, but one day the day comes when we remain alone with the kitchen and with kitchenware. We must live further. How would a cheat sheet now come in handy (briefly about everything in the kitchen). Therefore, I begin the cycle of articles about the kitchen, about what is in it.
Let's start with the dishes: what kind of dishes are in general, for what it is intended.
The horseship dishes are distributed into two types: kitchen and dining room. Kitchen - this is the one in which we are preparing food, and the dining room is the one from which we eat.
From the beginning of a short shpargalim, then we will come together for each item. Kitchenware is the following types:
1. Pots (go to the article "").
3. Bowls, coatlags, chopping boards, rags, hammers for chopping.
7. Auxiliary devices: mortar, grates, vegetables, sieve, blades (wooden and metal), noise, scales, measuring tanks.
8. Useful trifles: whipping whites, tassels, skewers, skewers.
Poormen are trying to use scientific developments to increase the sale of their products. Therefore, we constantly "indulge" dishes from different materials with different coating. For manufacture, aluminum, cast iron, steel (stainless steel), ceramics, glass, and for coating, use titanium crumb, teflon, ceramic composite, enamel.
With Tolstaya Dishes - the thing is thin: here you and fragility, health, etiquette, everything in one bottle. We are dealing with dishes several times a day, so it is so important that it is safe for us and convenient.
Dishes are made from different materials. Look at the properties of these materials.
Sort the dishware to the following types:
Here is an exemplary list of types of dishes. I will try to reveal more points of this list. As articles are created, I will add links to points. Who is interested, follow the novelties.
If this page was interesting to you, share the link to it with your colleagues and friends by clicking on one of the buttons below. Surely, someone will be grateful to you.DISHES - Household items intended for cooking, feeding and storing food and for other business needs. The dishes are metallic, ceramic, glass, plastic.
Metal dishes It is divided into aluminum, steel (sometimes it is incorrectly called iron), brass, cast-iron.
Aluminum dishes Made by stamped and cast. By destination, aluminum dishes are divided into kitchen, dining room, tea, coffee and dishes for other needs. Kitchenware includes: Pans of various shapes, sudki, cooks, pans of pressure coarse (see), pans for cooking vegetables for a pair, combined pans five-percent (conical saucepan, saucepan, colander, lid low and frying lid), oven "Housekeeping", Grounds (see), bidones, stoves "Miracle", Sita to focusing broth, etc.
Dining room tableware includes bowls, plates, vases for fruit, Sukhane, dishes, etc. Tea and coffee tableware - kettles, coffee pots, suicrafts, teapots for tea brewing, trays, etc. Dishes for other household needs - basin, water tanks , storage jars products, soaps, flasks, etc.
Depending on the purpose, the stamped aluminum dishes are produced in various weights: lightning - with a thickness of the bottom of 1.5 mM., average - bottom thickness 2 mM. And heavy - bottom thickness 2.5 mM.. Tolstoyed tableware is intended mainly for frying, extinguishing and cooking of second dishes: goosemans, sweatshirts, frying pan, pans and caulders (boilers).
Aluminum dishes made silver-matte, polished, polished and chrome shiny. We also produce banks for bulk products, trays, sugarians, flowers, covers to pots and others. Of the anodized aluminum ( chemical method Aluminum processing, giving surface hardness and imperceptible porosity), painted under gold and other colors. This color is strong enough and beautiful.
Aluminum dishes are about 3 times easier steel enamelled. It is distinguished by durability and resistance to impact, pressure, bending. The dishes made of aluminum are thermally resistant (aluminum melting point + 658 °), not afraid of sharp temperature fluctuations. When cooking in aluminum dishes does not spawn the color, smell and taste of food, vitamins are not destroyed. In an aluminum dish, you can prepare any food, including a very saline and containing a significant amount of organic acids. Food is not recommended to store in aluminum dishes more than 2 days. In aluminum dishes, it is impossible to keep a sour cabbage, cucumbers with brine, since it is destroyed from the action of alkalis and acids. The disadvantage of aluminum dishes accelerating its wear is the emergence of corrosion as a result of late or not sufficiently thorough cleaning of dishes from the prigar and food pollution, as well as long storage in it. Aluminum dishes go on sale in a fat and disinfected, it is enough to rinse it before use. The walls of the new dishes are recommended to lubricate some animal fat or vegetable oil And boil the water or milk in it. If the dishes are strongly contaminated, a little add to washing ammona alcohol, borants (30 g. on 1. l. water) or drinking soda (teaspoon on 1 l. water). You can clean the mixture of soap and pumice, wipe the skin or a bladder, moistened in a mixture of vaseline and ceresin, dental powder, ash (sifted, without solid inclusions), Metallin liquid. After cleaning the dishes need to rinse with hot water. To clean the grinding and matte aluminum dishes, you can use the Powder "Clean" and the "NED-7" paste. Aluminum dishes are not recommended to clean with solid powders and metal brushes, should not be used to clean her lump and acid, since the dishes are spoiled from them. To remove the blacks formed from the action of alkalishes and acids, the dishes should be thoroughly watched with a piece of wool moistened with vinegar, after which it was rinsed hot water And dry. Vinegar can be replaced by oxalic acid. In this case, dishes with a solution (1 teaspoon of oxalic acid for 5 l. Water) must be left overnight or boil. Black can be removed with a mixture of chalk and grazing magnesia (in equal amounts). Do not leave aluminum dishes with an unzipped or unexpected.
Steel utensils are produced by enameled, galvanized, tinted, stainless. Enameled dishes has about the same appointment, the same forms and sizes as aluminum thin-wing dishes. It is made of thin sheet steel, which is then covered with glass emolls. The main types of this kitchenware: Pans, Teapots, Bidones, Vötra, Thai, Bowls, Sudki, Baby Baths, etc.
Enameled steel dishes It has chemical resistance to organic acids, salts, soaps and alkalis (in concentrations used in domestic conditions). It is hygienic, easily washed, suitable for cooking and long-term storage of food, has a beautiful appearance, a variety of colors. Enameled dishes inside are usually white or light-painted, and outside - white, color or with decorative finish. However, with steel enamelled dishes need to gently contact. It is necessary to carefully ensure that there is a check of enamel inside. We should not prepare second dishes in steel enamelled dishes, especially porridge, as they often burn and can ruin enamel. Enameled dishes well wash. For washing, you can use the "NED-7" paste, soda solution in hot water (25 g. on 1. l.), soap-soda solution, and for disinfection - mustard solution. Enamel dishes to clean well drinking soda; It is impossible to use sandpaper.
Galvanized steel utensils - Veser and water tanks, laundry laundry tanks (see Tank of lump), trough, basin, baby baths, garden watering cans, cans for kerosene and washbasins - made of galvanized sheet steel, as well as from black leaf steel, followed by coating of finished products with molten zinc. In galvanized dishes, it is impossible to prepare food and boil water for drinking, since the zinc salts formed at the same time are harmful to the human body. You can not can be preserved in such a dishes, for example, saline mushrooms, cabbage, etc.
Steel galvanized dishes are relatively easy and durable. The service life of galvanized dishes mainly depends on the correctness of the treatment of it. An acidic and alkaline solutions (washing powders) are activated on the zinc coating, the cooking salt also accelerates zinc corrosion. Zinc coatings of the rack against oil, kerosene, gasoline, etc. It is possible to clean the galvanized dishes with a "clean" or finely unpleasant chalk, rubbing it with cloud. After using the dishes need to rinse, rinse and dry or dry out.
Muddy steel utensils - Veser, Bidones, measuring mugs, foamies, funnels, confectionery forms - made of white tin (sheet steel) and, in rare cases, from black leaf steel, ready-made products from which are coated with molten tin.
Tin protects steel dishes from corrosion. The tinted steel utensils are relatively easy and durable. Fresh milk (like water) does not adversely affect the dishes, and the sour milk destroys it.
Tin in the amount in which it can come from dishes in food is harmless to the human body. In the meadow steel dishes should not be boiled water, since after a short use, it gives the water a sharp taste, and also spoils the color and taste of tea. Since tin coatings are very soft, they cannot be cleaned with solid powders and solid objects.
Stainless steel utensils - Pots, kettles, trays, noise, cupcakers - is distinguished by resistance against corrosion caused by table salt, food products and fruits and berries juices.
Stainless steel utensils do not spoil the taste of food, does not destroy vitamins, suitable for preparation of predominantly liquid dishes (as it is usually thin-walled) and long-term storage of food, has a beautiful appearance (silver-white color); It has sufficient strength, not afraid of blows, sharp temperature changes.
Brass utensils are intended ch. arr. For boiling water, cooking jam, etc. Teapots, coffee pots, coffees for cooking jam, dairy, sugar bowls, trays, ringed cups, washbasins, and samovars are made.
Brass utensils are very durable, can serve 30 - 40 years. It is more durable than aluminum and steel enameled; It is easier to repair it.
Brass utensils, rarely used, with time darkens and is covered with green rope. Organic acids, milk, oil and many other food products operate on the dishes. Copper and zinc salts are harmful to human health, so brass utensils intended for cooking and boiling drinking waterIt is necessarily deemed inside by tin. Tases for jam are not broken, since the high concentration of sugar prevents the dissolution of brass with organic acids contained in berries and fruits. 
The outer surfaces of the dishes for beauty, as well as for hygiene purposes, are polished or coated with nickel (as a higher quality coating).
Brass utensils are well cleaned with paste composition: tremble - 7 weight parts, oxalic acid - 1 Weight part and water - 5 weights. Trepping can be replaced with pimples in the powder, while it is necessary to add a little turpentine and liquid soap (about 10% of the weight of the paste). You can also use a mixture of vinegar, flour and thin sawdust. We need to cover the surface of brass items and leave up to dry. I feel the drying weight, the objects wipe the woolen cloth.
You can polish brass dishes with the following compositions: 1) Brick powder (brick flour) - 2 weights, dining salt - 1 Weight part, aluminum alum - 1, thin powder PEMZE - 3 weights; 2) ammonia alcohol - 2 weights, water - 10 weight parts, chalk - 2 weights; 3) Metal.
Nickel-plated dishes should be lubricated 2 - 3 times with a mixture of vodka and sulfuric acid, rinse clean water, then alcohol or vodka and wipe dry drying with a thin linen cloth.
Cast iron dishes - cast iron, boilers, hussy, pots, frying pan and others. - It is used mainly for frying and extinguishing. Cast iron tableware is produced black, as well as with one-sided and double-sided enamel coating. Cast iron fragile, is sensitive to shocks, so the wall thickness of the dishes is usually not less than 2 mM. (the bottom is always thicker). Cast iron black dishes has dark color And a rough surface that make it clean in purity, and therefore requires careful care. It greatly limits its application. With insufficient care, corrosion (iron compounds) may appear on the dishes. Corrosion does not provide harmful influence On human health, but can spoil the taste and color of the dishes prepared. In addition, iron salts destroy vitamins.
Cast iron enameled dishes Resistant to the action of organic acids, salts, soaps and alkalis in concentrations used in domestic conditions. Dishes with sloping enamels on surfaces in contact with food, it is not recommended to apply for cooking. Disadvantage cast-iron dishes It is its heavy weight, reaching about 40% of the weight of the contained fluid.
Cast-on-enamel dishes are brushing the same as steel enameled.
Melchior and nezilberic dishes - Coffee pots, saucers, sugar bowls, kettles (for welding), cup holders, trays, etc. - Gl. arr. For serving a table.
Melchior (nickel and copper alloy) is distinguished by plasticity, durability. Nezilber (alloy of copper and zinc) is characterized by approximately the same qualities as Melchior. Due to the large elasticity, the Melchior and nezilber products easily take any shapes and are separated by thin and butt ornaments. Artistically performed products from Melchior are not inferior to silver and serve as decoration of the table.
Melchior and nezilberic dishes, intended for nutritional purposes, has a protective and decorative coating, the rest of the dishes is only decorative. For coating applies: silvering of internal and external surfaces; Silvering outside, mezzani from the inside; Nickelting outside, tincture from inside and nickelting outside and inside. In order not to scratch the silver plated products, they should not store them together with steel items. For cleaning silver and silver plated dishes, dirty, dull items first wash the hot soap solution, and then, without giving them to cool, wetting the hyposulfite solution (100 g. 0.5. l. Water) and wipe with a soft cloth. The dishes after use should be washed first in hot soda solution (on 1 l. Water 50. g.), then in pure hot water and wipe on a soft towel dry. With frequent use once every 7 - 10 days, it is recommended to wash the dishes in soapy water with a small amount of 10% ammonia alcohol (1 teaspoon on 1 l.). Dark spots on the dishes can be cleaned with soft ash; A small size of the dishes and spoon should be omitted into the heated solution of wine-eyed acid (30 g. On a glass of water) for 10 - 15 minutes, after which she wipe suede. For more dark products, it is added to 1 weight of the wine-eyed acid 1 weight of aluminum alums and 10 weight parts of the dining salt. The products are immersed in a boiling solution of this mixture and then wipe with a rag. Spots from dampness are removed with warm vinegar, washing it with clean water. To polish melchior items, a mixture of soap and purified chalk (in equal amounts) is used. By solving soap in water (when heated), the chalk is added to it and mix up to obtain a thick homogeneous mass. This mass is polished by silver plated surfaces of the subject, then wipe on a clean cloth.
Nickel-plated melchior and nezilberic tableware is also cleaned as brass.
Ceramic tableware - Products made from clays, as well as from their compounds with mineral and organic additives, burned to the campaneous state and coated with a layer of glaze. Ceramic tableware is manufactured in 2 ways: plastic molding (more simple forms - cylindrical, spherical, etc.) and casting (faceted, oval, sculptural forms). It is usually separated (decorated) with special ceramic paints. Ceramic utensils are divided into the following main groups: porcelain, faience, majolica and pottery.
China - The best ceramic products. It has a white sandpaper, translucent in the thin places of a shard, which does not transmit moisture covered with a thin layer of shiny acid resistant (to lemon, acetic acids), solid (not scratching steel knife) glaze. When you hit the edge, it is published a high melodic long non-molding ringing. A characteristic sign of a porcelain, distinguishing it from other ceramic products with a white shard, is its shocking in thin places. The 2 types of porcelain are manufactured - hard and soft, which differ not by the physical firmness of the burned sharp, and the degree of its softening during the firing. In the USSR, dishes are produced only from the solid porcelain. Solid porcelain has high mechanical, thermal and chemical properties. Soft porcelain has a smaller mechanical strength and chemical resistance, but it is higher than the transparency of the transparency of the milk glass). The soft china includes Japanese, Chinese, French (Sevres); Some firms in England also produce soft porcelain. Porcelain dishes are sometimes made with a color shard or colored glaze. The most frequently found pink porcelain or white porcelain, covered with colored glazes - cream under the color of the ivory, blue, etc. From porcelain is basically a dining room and tea room.
Crockery It has a white porous, noticeably absorbed moisture, it is difficult even in a thin layer of a shard, covered with colorless glaze. When you hit the edge of the product, a low deaf, fast-sighted sound.
Fayans is also solid and soft (lime). Articles made of soft faience have greater porosity, less mechanical strength and thermal stability of the glaze. A solid faience is produced in the USSR. The strength of the faience dishes is lower than the porcelain, about 15-25%. Faiance dishes are much easier porcelain. Fayans is used for the manufacture of dining and tea dishes. Fauensic tableware is simpler for forms and decoration, less durable than porcelain, significantly cheaper. It is good to use in the country, as well as use in the kitchen (bowls, jugs, milkers, jars for croup, barrels for salts, etc.).
Maitolic dishes It has a porous colored non-fast sharp, covered with colored non-feeling glaze, sometimes having a metallic glow. Recently, the majolic dishes with a white shard, close to the Faianssa, began to be produced.
Majolika mainly produce piece goods and in minor quantities of complete dishes. Most common: jugs, bread minesses, maslinka, candy, vases for flowers, ashtray, mugs. Much less often produced devices for dessert, coffee sets, dessert plates. For majolica, the embossed surface of the products and color opaque glaze are characteristic.
Pottery dishes It has a porous color shard (usually with a brown-red tint) and is covered with glaze mainly from the inside coming into contact with food.
Pottery utensils are used for cooking food - pots and roofs; For storage and feeding food - bowls, mugs, jugs, dough cans, etc. Currently, pottery are increasingly crowded in porcelain, faience and glassware.
Glassware Making blown and pressed. Blowing dishes, as a rule, has thin walls; Gl is done. arr. Of the colorless transparent simple, barite or lead glass (crystal) and, less likely, from glass with a glass and stained glass. The way of blowing is made by all kinds of glassware. The walls of the pressed dishes are thicker than the usual blowing, and thermally less resistant. It is produced from colorless, sometimes colored glass, in small quantities of crystal. This group of glassware is less diverse on the shapes and especially in drawings that are applied to the form for pressing products.
The most numerous and diverse glass dining room (varietary) dishes, which is sold as piece goods and in sets (appliances for water, wine, lettuce, hudun, sets, etc.).
The assortment of blowing tableware is included: saucers, dishes, glasses and glasses, vases, charts for wine and water, jugs, caps for cheese, maslives, milkers, trays, glasses, glasses and other products.
A more expensive blowing tableware is made of crystal, barite glass, glass with bloom and stained glass. Crystal products, especially large, such as dishes, salad bowls, flowers for flowers, ashtray, etc., as a rule, thick-walled, since a deep line in the thickness of the glass gives the best refraction of light - a crystal game.
The assortment of dining pressed dishes is about the same as the blowing, with the exception of those glass products that cannot be made by pressing method (decanters, jugs, etc.).
The shopping glassware includes: banks and barrels for pickles, jams for jam and milk, for storing bulk products, jars, banks and bottles for home canning products and others. Economic glassware, unlike dining room, usually smooth, without drawings.
Special place among glassware is occupied kitchen extruded glassowel glasswareDesigned for cooking: pans, frying pan, baking molds, kettles, hussy, coffee pots. The heatowar tableware is very convenient, beautiful, hygienic; It is cheaper than metallic. In it, you can not only cook food, but also serve it on the table. In addition, heat-resistant utensils retains heat for a very long time. She does not give any extraneous tastes and smells. Along with this, it has a number of significant flaws: it is necessary to pre-lay on fire. metal grid; It is impossible to put hot dishes on the wet cold surface, since the dishes in this case cracks; It is impossible to put the dishes without liquid and so on.
Glass dishes clean brushes, rags. It is not recommended to use sand, metal washcloths and other solids to clean the glassware, as they scratch the glass. Vessels with a narrow throat (bottles, decanters) for washing should be filled up to half a gridden egg shell, potato husk, small pieces of paper and pour with warm water (not to the top). Then some time shake hard, pour the contents and rinse with warm water. This operation is repeated, gradually increasing the temperature of the water. Highly contaminated dishes (fat, resin, etc.) It is recommended to wash with a solution of the pitch (caustic, soda) or so-soda solution, then rinse with clean water several times. Kerosene can be laundered with lime milk. 
Crystal dishes should not be washed with hot water, since it is crystal from her dull, loses shine and transparency. Such dishes (especially after wine) is easily mounted as heavily and even cold water.
Plastic dishes - Vases, sugar bowls, bread ministers, drinks, maslives, household banks, etc. It has a smooth shiny surface, it is easy to clean, more durable than glassware, porcelain or faience. Cookware from some plastics (for example, aminoplasts) is well withstanding high temperature boiling water (100 °); Organic glass and polystyrene products at a temperature of + 70 ° - + 75 ° are deformed. 
Regardless of the material from which the dishes are made, it should be durable, hygienic, comfortable and stable.
The dishes should have convenient handles for capturing, installing, carrying and suspension, and where they are not, for example, on the dishes for the Russian oven (pots, frying pan), you need to use plug and silica (chapelniks). The handles of the dishes should not have sharp corners and protrusions. Usually they are made of the same materials as the dishes. Wide distribution recently receive wooden and plastic handles (on the housing and lid), allowing you to use dishes without cloths and decorating it.
The dishes are also available (a set of aluminum saucepan, a saucepan and frying pan) with removable wooden handles, so that any of these vessels can be installed in the oven, and the handle serves simultaneously with the frying ground. The covers of the dishes are overhead and recessed (the lid falls below the top edge of the dishes). The latter protect the outer surface of the dishes from pollution and on splashing boiling fluid.
In order for the dishes was hygienic, it should have a streamlined form, without sharp protrusions, folds and cracks, where dirt could accumulate. Very hygienic precisible, polished and polished dishes, distinguished by the high purity of the surface.
To prepare the second dishes that require gradual heating, uniform heat transfer and heat conservation, thick-widths are manufactured, mainly cast from aluminum, cast iron, from heat-resistant glass and ceramics. In addition, individual types of enamelled, stainless and aluminum dishes have a thickened bottom for more complete use of heat.
The dishes for feeding food - table-buffet, tea and coffee shop, in contrast to the kitchenware, there are increased requirements for shape and hygiene, as well as decorative finishes.
A young mistress will surprise when he learns how many different dishes in the world. It is classified by different signs: appointment, material, shape, size, painting, style, type, and so on. This article will describe the types of dishes and how to use them. Not every mistress, these nuances may seem important, but it does not prevent such information.
For different kitchen processes, completely different dishes needed. The material in this question plays the last role, because, for example, ceramic accessories are most often used for serving, but not for cooking.
The dishes are a device that is used for storing, receiving and cooking food. It is divided into three categories: for setting the table, for processing and vessels for long-term food saving.
Types of dishes are now diverting, and the history of these devices began with the manufacture of clay plates, cups and so on. Copper, cast iron, and so on, appeared a little later. Over time, the classification has increased.
Due to the existence of a huge number of nations, various cuisine was distributed. Each of them has native recipes, originality, respectively, and the specificity of the use of accessories. Due to this, the types of dishes are very quickly replenished.
General classification:
All these species are conditionally divided into subgroups, depending on the material used in the manufacture.
Kitchenware received wide use. It is made mainly of aluminum, ceramics, glass. Types of kitchenware: Teapots.
Enameled enameled devices are widespread. This is due to the fact that they are convenient to use and cost inexpensively. Pans buyers prefer teflon, stainless. Aluminum teapots have long moved to the background. Metal remains popular in many countries of the world, especially where tea ceremony is revered.
The range of products for storage products is large enough, so everyone will select the desired option. It is divided into several types of material from which it is made. Consider them.
Dining room wear-resistant, durable, safe. In order for it to serve a lot of time, it must not only choose correctly, but also carefully care for it. The material from which the dining room was made directly affects the duration of the operational period.
There are many such devices. Types of dining rooms do not have a lot of large quantities (there are only three of them). But it should be noted that in each category 10-30 options. An example can be called plates, because they are divided into 18 absolutely different species. In addition to them, this classification includes special devices and cups.
To date, the copper and brassware has already lost their former popularity, but it is still on sale. The main advantages are in good thermal conductivity, stunning appearance. Copper dishes are best stored in places where humidity at a minimum level. With long-term contact with water, such devices are slightly darker. Now the manufacturers are rarely manufactured truly copper devices. Often, this material is performed only by cladding.
As a rule, stainless cookware is much more expensive than aluminum or copper counterparts. Why? The answer is simple. Such a dishes (appointment, species are described below) will prepare without oil and water, and all the remains of food are cleaned with it without any effort.
Classification of stainless fixtures:
Plates and cups of steel are not produced. Thanks to the material used, when cooking, the maximum amount of nutrients is preserved. The advantages of this dish are obvious, but what are the minuses? You can select a high price, when overheated, the pan and pans are spoiled, and the flare is very difficult to wash, they do not like a sharp temperature difference, slowly heat.
What other types of dishes differ from ceramic devices? The most commonly used to serve the table, for cooking much less often. Often, ceramic dishes occurs in the kitchen from cooks cafes and restaurants.
What advantages to her are inherent in? Due to the material from which ceramic tableware is made, it is capable of maintaining moisture and food temperature. The devices can easily withstand cooking in wind chambers.
Of the minuses, sufficient fragility can be noted.
Types of ceramic dishes:
Dishes, which is heat-resistant, withstands the temperature on average from 40 ° C to 300 ° C. Due to this, it can safely be used in the oven and microwave oven, refrigerator and freezer. Manufacturers deliver heat-resistant tools to the market, which are designed for cooking on plates (gas or electric).
Other types of dishes differ from given the topicsWhat is described - ecological, hygienic and safe for humans. From disadvantages, it can be noted that such devices are not durable. With powerful mechanical impacts, any dishes will be strongly deformed: burst or disassemble.
Zhirkova O.N. Educator MBDOU №51
Purpose: To acquaint children with the classification of dishes - kitchen, dining room, tea. Secure knowledge of the generalizing concept of dishes. Continue to learn children to allocate essential signs of dishes, differences and differences to the classification of utensils for their intended purpose. Continue to learn to decorate dishes (cup), familiar decorative drawing elements. Crane interest in the lesson, the ability to clearly and correctly answer the questions of the teacher.
Visual material: Sets of kitchen, dining room and tea dishes. Three tables covered with beautiful tablecloths.
Structure occupation
The tutor offers a semicircle on chairs. Before children there are three tables covered with tablecloths. On one table, the items of different dishes are placed - pan, pan, kettle, deep and small plates.
What subjects do you see on the table? (Children list all objects, each calls only one item)
Why do you need all these items? (To eat, prepare food)
How can you call the items that are needed for cooking and for food? (Dishes)
So guys, we remembered what kind of dishes.
Now imagine myself what you need to meet guests. First, we need to cook lunch - cook soup, fry the cutlets.
What do you think, what kind of dishes we first take, for cooking?
For example, we need to cook soup. What kind of dishes do we need?
Guess the riddle
I cook your food
To dinner - soup and porridge. (Pan)
Go, Zhenya, take a saucepan and put it on this table.
What is the name of the place where you cook? (Kitchen)
Here we will have a kitchen.
"Sh-sh is," the potato hits, -
Piece the olives a little. "
This is the heat, that's yes!
Rasklenaya (pan).
Go, Vitalik, put a frying pan, where there is a saucepan.
(So \u200b\u200bchildren call and in turn assist the objects of dishes on a separate table).
Dinner prepared. Now you need to put food into another dishes.
It happens deep, happens and shallow,
And called ... (plate).
We called all the dishes, but about something forgotten. Look carefully and name it, without which they never sit at the table (without a spoon).
Spoons, forks and knives are always needed at the table. They are called cutlery.
This dishes are called DINING ROOM
And now, I will make you a riddle, and you try to find a gifue at me on the table:
On the table I stand, puff,
I want to treat tea.
What is it? (Teapot).
How did you guess what is this kettle?
The game "Collect the kettle".
Case made. Now you can drink a seagull. But what happened to the kettle? He crashed.
(Children collect parts of a cutting picture "Kettle")
On the table she stands
Hot tea is nanit.
What is it? (A cup)
Listen to the following riddle:
Impregnable
Having poured
And look inside
Consideration (Sugar bowl)
And now I suggest a little rest.
Movable game "Find dishes"
Children are divided into 2 teams, get up with each other. The opposite wall on the table is worth the dishes. According to the "Kitchenware" signal, the first team should get to the table and take the kitchenware. For another team, the educator gives the team "Dining room".
The educator draws the attention of children. Look, guys, on this table. Why do you need all this dishes? (To cook food).
Food is prepared in the kitchen, and the dishes that are needed for cooking, called Kitchen.
Children together call this word, pronounce.
So, we prepared food. Now we need to cover the table for lunch.
What kind of dishes we need to lunch?
(Children call dishes and put it on the other table).
When all the objects of the dining room dishes will stand on the table, the teacher says:
What is this dishes for? (For lunch)
Dishes that will be needed for lunch is called DINING ROOM.
The educator proposes to repeat the choir and several children individually.
The occupation continues, the educator draws the attention of children on the dishes, which remained on the table.
Guys, what do you think, and this dishes for what will be useful for us?
(Cup, saucer, sugar bowl, kettle)
To drink tea.
Dishes that we need when we drink tea is called Tea.
Children repeat the word chorus.
Today we learned that the dishes are different, because it is different in different ways. It happens kitchen, dining room, tea.
Fizkultminutka "My dishes"
Water faucet we opened
(4 times produce rotational motions Hand brushes, as if to open a crane)
And the dishes were shred
(put the right palm on the left and make circular movements on it, as if washing a plate)
Terley, Terley, Soap, Soap
(the same movements, but left hand on the right)
Terley, Terley, Soap, Soap
All circle in water and soap.
(Divide your hands to the sides).
II Part
Let's drink tea. But bored drinking tea from white cups.
The educator shows the children of paper cups.
And so that the cups become beautiful, let's decorate them.
I have a brush (shows)With the help of it will turn into masters. The educator proposes to close his eyes.
We found yourself in the workshop, and I suggest you to go beyond the desktops.
(Watercolor paint, jars with water, brushes, stands, rags are cooked on the tables.
On duty distribute paints, tassels, rags. Children decorate a cup of different familiar elements (circles, smears, points, sticks, rings, etc.)
Evaluation of work.
After drawing, children are removed independently workplace (wash tassels, cups)
