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Ringkasan
Keterangan12 Course Table Setting.jpg
English: Silverware is set Parisian style (tines and bowl down). Courses:
Bread would be served throughout (the bread knife is on the knife rest next to the bread plate and there are individual butter dishes with lids):
Served with aperitif of sherry (sherry glass):
Caviar amuse bouche (mother of pearl caviar spoon)
Escargot hors-d'oeuvre (escargot fork; escargot tongs served with plate)
Shrimp cocktail (cocktail fork)
Served with white wine (white wine glass):
Soup course (soup spoon)
Fish course (fish knife and fork; crescent shaped bone dish next to the charger)
Lobster course (lobster pick; lobster cracker served with plate)
Served with red wine (red wine glass):
Entrée course (entree fork and knife)
Palate cleanser (ice cream fork above place setting)
Relevé (main) course (meat knife and fork)
Salad course served at the end of the meal European style (salad fork and knife; some liberty is taken here as a real salad fork has a thicker left tine)
Finger bowl service (not shown)
Served with digestif of dry champagne (champagne flute):
Cheese and nut course (cheese knife and nut pick)
Dessert course (dessert fork and spoon; served with coffee/tea service not shown)
Also included are individual crystal salt cellars with spoons and sterling silver lidded crystal pepper shakers.
Table cloth and dinner napkins are Irish linen and the candlestick holders are pewter.
untuk berkongsi – untuk menyalin, mengedar dan memindah hasil kerja
untuk mencampur semula – untuk menyesuaikan karya
Di bawah syarat berikut:
pengiktirafan – Anda mesti memberi penghargaan yang berpatutan, bekalkan pautan ke lesen, dan tunjukkan jika perubahan telah dibuat. Anda boleh lakukannya dalam sebarang cara yang munasabah, tetapi bukan dalam sebarang cara yang mencadangkan pemberi lesen mengendors anda atau penggunaan anda.
perkongsian serupa – Jika anda mengubah, adun semula, atau menokok tambah bahan, anda mesti menyebarkan sumbangan anda di bawah lesen yang sama atau serasi dengan yang asal.
lobster pick (lobster cracker to be served with lobster course)
384
66
34
88
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480
sherry glass (aperitif)
509
8
86
47
640
480
pewter candlestick
465
220
38
199
640
480
entrée knife (here entrée means "entrance" and refers to a course served before the main course)
95
238
22
155
640
480
entrée fork (here entrée means "entrance" and refers to a course served before the main course)
247
112
116
38
640
480
dessert fork and spoon
245
144
118
28
640
480
cheese knife and nut pick
263
172
92
21
640
480
ice cream fork
439
2
69
53
640
480
champagne flute
357
164
65
58
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480
salt cellar with salt spoon (left) and pepper shaker (right)
177
289
231
39
640
480
Irish linen napkin
121
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20
169
640
480
meat fork for main course (relevé)
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49
200
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480
meat knife (relevé)
148
254
17
147
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480
salad fork (salad is served after the main course, in European fashion; here some liberty has been taken as a salad fork typically has a thicker left tine)
413
230
30
189
640
480
salad knife
169
189
243
220
640
480
service plate or charger plate (used as a base on which plates are placed for each course)
439
54
141
151
640
480
red wine glass, white wine glass and water goblet
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