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A large shallow dish used for serving large amounts of a food.

A round plate with a cover that serves as a storage container to hold fresh cakes. Covered cake plates, which are different from covered cake pans, typically have a thin round plate that can be used as a serving plate for the cake.

A serving utensil that generally consists of two or three round or square plates that are vertically positioned an equal distance apart to provide multiple layers for presenting and holding small, bite-sized portions of food.

A serving utensil that consists of a large round flat plate positioned on top of a pedestal with a base in order to elevate and display the food being served above the surrounding elements.

The type of spatula that is designed to be easily inserted beneath foods, so the food item can be lifted and placed on a plate to be served.

A companion utensil to a cake knife, the Cake Server is used to place pieces of cut cake and pie on plates to be served.

A plate or dish that is formed with individual compartments to hold various amounts of food. The sectioned areas keep each food separate from others so that juices or seasonings do not impart flavors that may affect the adjoining foods.

Made from various paper-based materials, paper plates are manufactured to be used for casual dinners, picnics, and any events where the plate is to be discarded.

A kitchen utensil that is used to lift large whole birds, such as turkeys, geese, and chickens from a hot roasting pan onto a carving block or serving platter.

Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.

A round baking dish with shallow slanted sides that are 1 to 1 1/2 inches deep. The pie plate is available in several sizes.

A circular plate, placed beneath a smaller-sized dinner plate that is used to enhance the presentation of the food being served or to set a "tone" for the table setting.

A French term that refers to a bite-sized portion or simply translated as mouthful of food. The Bouchée may be served in a small oval-shaped pastry shell such as a choux pastry or as an individual serving of food presented in a small dish, bowl or plate.

A type of salad prepared with a number of ingredients that are all arranged neatly and symmetrically on the plate instead of being tossed together.

Any tools or instruments used in the preparation, serving and consumption of food. For preparation, kitchenware items such as pots, pans, baking dishes, spatulas, knives, measuring cups, measuring spoons, and similar utensils are included.

A small portion of food served before the main part of a meal in order to stimulate the appetite. In the United States, an appetizer plate or buffet may be served before the main meal.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A type of serving utensil, commonly made of wood or stainless steel, which is used to hold the long spaghetti noodles enabling them to be easily removed from a pot of boiling water.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

Serving utensils that are typically joined together to form a left and right gripping mechanism to allow salad greens to be easily grasped, removed from a salad bowl and placed on a plate.