What are those small plates called?

In the world of dining and entertaining, a particular category of tableware often sparks curiosity and sometimes confusion. They are not full-sized dinner plates, nor are they the substantial platters used for serving. These are the smaller, more refined companions that appear at various points throughout a meal, each with a distinct purpose and, importantly, a specific name. Understanding this terminology is more than an exercise in vocabulary; it is a key to navigating menus, setting a proper table, and appreciating the subtle art of food presentation.

The generic term appetizer plate or starter plate is commonly used, but this only scratches the surface. The culinary and service traditions have developed a precise lexicon. You might encounter salad plates, typically 7 to 8.5 inches in diameter, or dessert plates, which are often of a similar size but may feature a more decorative design. For more intricate presentations, such as amuse-bouches, canapés, or a selection of olives and nuts, the even smaller side plate or bread and butter plate (usually 6 to 7 inches) comes into play.

This journey into nomenclature extends beyond Western dining. The Japanese kobachi for small side dishes, the Spanish tapas plate, or the Chinese sauce dish all fulfill similar roles within their respective culinary cultures. Each name carries with it an expectation of portion, content, and the sequence of the meal. Identifying these plates correctly allows one to engage more deeply with the dining experience, transforming a simple question of "what is this called?" into an insight into global food etiquette and tradition.

Identifying Common Types: Appetizer Plates, Saucers, and More

The term "small plates" encompasses a variety of specialized dishware. Correct identification hinges on understanding their primary function and typical placement on the table.

Appetizer Plates are perhaps the most common answer. Also known as starter plates or salad plates, they typically measure 7 to 8.5 inches in diameter. They are used for the first course, side salads, or dessert in informal settings.

Saucers are specifically designed to accompany a teacup or coffee cup. Their indented center cradles the cup, and the raised rim catches drips. A demitasse saucer is a smaller version for espresso.

Bread and Butter Plates are small, round plates about 6 inches across. Placed above the forks, they hold individual portions of bread, rolls, or pastries. They are also called side plates.

Dessert Plates are similar in size to appetizer plates but are often part of a dedicated dessert set. They may feature more decorative designs and are used for serving cake, pie, or pastries.

Sushi Plates are a distinct type, often rectangular or square. They are small, minimalist, and designed to present individual pieces of sushi or sashimi elegantly.

Condiment Dishes are very small vessels, sometimes called ramekins or sauce dishes. They hold dips, sauces, lemon wedges, or individual portions of butter and are usually 3 to 4 inches wide.

Identifying a small plate correctly involves noting its size, shape, and context. A 6-inch plate at a formal place setting is a bread plate, while the same-sized plate holding soy sauce is a condiment dish.

Choosing the Right Small Plate for Serving and Presentation

The selection of a small plate is a critical decision that directly impacts the guest's experience. The right choice elevates the food, while a poor one can diminish it. Consider three core principles: function, composition, and contrast.

First, assess the function. A tapas plate or appetizer plate with a slight lip is ideal for saucy items or olives with pits. A completely flat show plate or charger provides a clean canvas for composed salads or artistic desserts. For canapés and passed hors d'oeuvres, a cocktail napkin on a simple salad plate offers practicality and style.

Second, master composition. The plate's size should complement, not overwhelm, the portion. Leave deliberate negative space; food should occupy roughly 60% of the surface area. Use the plate's shape to guide presentation–round mounds on square plates create dynamic tension, while linear arrangements suit rectangular slate boards or long planks.

Finally, leverage contrast. Use color to make food pop. A vibrant beet salad shines on a white or black plate. Consider texture: a creamy pâté gains visual interest on a rough-edged stoneware plate, while delicate macarons are best suited to smooth porcelain. The material's weight also communicates tone; heavy ceramic feels rustic and grounded, whereas fine bone china conveys elegance and refinement.

Ultimately, the plate is a frame. It must serve the food practically while enhancing its visual narrative without distraction. A thoughtful selection demonstrates attention to detail and completes the culinary story.

Proper Use and Etiquette for Bread Plates and Dessert Plates

Understanding the placement and purpose of small plates is fundamental to formal dining etiquette. The bread plate and dessert plate, while similar in size, serve distinct functions and follow specific rules.

The Bread and Butter Plate

This small plate is set to the top left of the main dinner plate. Its sole purpose is for bread, rolls, and butter.

• Placement: Use your left hand to take bread from the shared serving basket and place it on your personal bread plate.



• Buttering: Tear off a single, bite-sized piece of bread from your roll. Butter this small piece entirely on your bread plate, then eat it. Do not butter the entire roll at once.



• Identification: If you forget which bread plate is yours, remember the "b" and "d" rule: make a circle with the thumb and index finger of each hand. Your left hand forms a lowercase "b" (for bread), and your right forms a "d" (for drinks). Your bread is on the "b" side.

The Dessert Plate

This plate is typically not on the table at the start of the meal. It is brought out and placed before you when the dessert course is served, often replacing any previous plates.

1. Timing: Wait for the dessert plate to be presented. Do not use your bread plate for dessert.



2. Utensils: Use the dessert spoon and fork provided above your place setting or brought with the plate. The fork is generally used to steady the dessert, while the spoon does the cutting and lifting.



3. Service: If dessert is served family-style, use the serving utensils to place a portion on your dessert plate. Pass serving dishes to the right.

Key Distinctions and Final Points

• Never place used utensils, napkins, or other items on either plate.



• The bread plate may be cleared before the dessert course, along with the main course plates.



• If a cheese course precedes dessert, it may be served on the same plate that will later be used for dessert, or on a separate plate.



• When in doubt, follow the lead of your host or waitstaff. The primary goal is to avoid using another guest's bread plate, which is the most common breach of this etiquette.

Veelgestelde vragen:

I see these small plates used for everything from appetizers to desserts. Is there a single correct name for them, or does it depend on the use?

The name often depends on the specific use. The general term is "side plate" or "salad plate," typically 6-7 inches in diameter. However, when used for a specific purpose, more precise names apply. A "bread and butter plate" is usually the smallest, around 5-6 inches, and sits above the forks. A "dessert plate" can be similar in size but might be brought out later. For appetizers or tapas, they're frequently called "small plates" or "appetizer plates." So while "side plate" is a good catch-all, the context usually gives it a more specific name.

What's the standard size difference between a dinner plate, a salad plate, and a bread plate?

There are standard ranges. A typical dinner plate measures 10 to 11 inches across. A salad or side plate is noticeably smaller, usually between 7 and 8.5 inches. The bread plate, often called a "bread and butter plate," is the smallest of the three, commonly 5 to 6 inches in diameter. This size difference helps with table setting organization and portion control, ensuring each plate has a distinct function on the table.

Can I use saucers as small plates for cakes or snacks?

Yes, you can. A standard teacup saucer is usually about 5.5 to 6.5 inches in diameter, making it very close in size to a bread plate. This makes saucers suitable for small pastries, cookies, or a slice of cake. In fact, this dual-purpose use is common in casual dining and afternoon tea settings. The main visual difference is that a saucer has a slight indentation or raised center to cradle a cup, while a dedicated plate is completely flat.

I'm setting a formal table. Where exactly does the small bread plate go, and which forks should I use with the salad plate?

In a formal place setting, the bread plate is placed above and to the left of the main dinner plate, specifically above the forks. Your bread knife rests across it. For the salad plate and forks, protocol depends on when the salad is served. If salad comes before the main course, use the outermost left fork (the smallest fork) and place the salad plate in the center of the place setting. If salad is served after the main course, the same fork is often repurposed, and the used dinner plate is swapped for the salad plate.