Préparation des Aliments et des Boissons - Vaisselle

a heat-resistant stand or mat used to protect a table or countertop from hot dishes or cookware

trépied, trivet

the objects such as spoons, forks, and knives that are used for serving or eating food

couverts

the plates, bowls, cups, and other serving pieces that are used to set the table for a meal

vaisselle, assiette et couverts

a round, deep container with an open top, used for holding food or liquid

bol

a flat, typically round dish that we eat from or serve food on

assiette

a small dish used for serving desserts or small appetizers

assiette à dessert, assiette à douceurs

a small plate typically used for serving bread and butter alongside a meal

assiette à pain et beurre, assiette à beurre

a type of dishware designed to serve the main course of a meal

assiette de dîner, assiette principale

a small plate which is used for serving bread or other items of food during a meal

petite assiette

a smaller-sized plate used for serving salads or appetizers

assiette à salade, assiette de service pour salade

a small pitcher or jug, usually with a spout and a handle, used for serving cream or milk alongside coffee or tea

crémier, crème au lait

a small container for liquids, typically oil and vinegar, or seasonings, such as salt or pepper, used for serving on a table during a meal

flacon, carafe

a small cup or bowl, usually made of ceramic or porcelain, used to hold a boiled egg upright

coquetier, œuf coquet

a set of matching plates, bowls, and other dishes used for serving and eating meals

service de dîner, ensemble de vaisselle

a flat, shallow container for cooking food in or serving it from

plat, assiette

a small pitcher or container with a spout and handle, used for serving gravy or sauce

sauce boat, sauceillère

a small, decorative item used to hold a folded napkin in place on a table setting

porte-serviette, anneau de serviette

a container with holes in the top used for dispensing salt

salier, salière

a container with perforations on the top used for storing and dispensing ground pepper

poivrier, salière

the set of dishes, utensils, and glassware arranged on a dining table for an individual person

ensemble de table, service de table

a utensil used for serving food or transferring food from a cooking container to a plate or bowl

service, plat de service

a deep plate or bowl with a wide rim used for serving soup

assiette à soupe, bol à soupe

a protective covering placed on a dining table to protect it from spills, stains, or scratches caused by plates, glasses, or utensils

dessous-de-plat, repose-plat

a set of matching pieces used for serving tea, which typically includes a teapot, sugar bowl, creamer, and tea cups and saucers

ensemble à thé, service à thé

a container used to package leftovers or food for take-out from a restaurant or other food establishment

boîte à emporter, boîte à emporter alimentaire

a small, flat mat placed on a dining table to protect the surface and mark a spot for each person’s plate and utensils

set de table

a cloth used for covering a table, particularly before having a meal

nappe

a deep, rounded dish used for serving salads or other mixed dishes, typically made of glass, ceramic, or wood

saladier, bol à salade

a container, typically made of ceramic or glass, that is used to store and display cookies or other baked goods

bocal à biscuits, jarre à cookies

a shallow, decorative dish or bowl mounted on a pedestal or foot

coupe, tasse

a small-sized dish typically used to serve sandwiches, often accompanied by sides such as chips or fruits

assiette à sandwich, plat à sandwich

a bowl of small size filled with water that is used for washing one's fingers after or during a meal

rince-doigts

a large, flat serving dish used for presenting food, often used for serving meat, cheese, fruit, or vegetables

plat, plateau

a large bowl that is used for serving mixed beverages, such as punch, sangria, or other alcoholic or non-alcoholic drinks

bassin à punch, bol à punch

a deep dish with a lid, used for serving soup

soupière

a flat tray, often made of silver, that is used for serving food or drinks

plateau, assiette de service

a shallow round plate of small size used for placing a cup

soucoupe, sous-tasse

a container with a lid, used to store and serve sugar

sucrier, pot à sucre

a large, flat decorative plate that is used as a base for other smaller plates and bowls during formal dining occasions

assiette de service, plateau décoratif

a small to medium-sized bowl, typically made of ceramic or plastic, used for serving breakfast cereals

bol à céréales, bol de petit-déjeuner

a container used for serving butter, which typically consists of a base and a lid

beurrier, plat à beurre

a flat object with elevated edges, often used for holding or carrying food and drink

plateau