DE102018005320A1 - Plates for a liquid and / or viscous food, especially soup plates - Google Patents

Abstract

Plate (1) for a liquid and / or viscous food, in particular soup plate, comprising:
- a plate base (2),
- An upper edge area (3) and
- A side wall area (4), which connects the plate base (2) with the upper edge area (3), and thereby defines a volume for receiving the liquid and / or viscous food, the side wall area (4) at least two in the vertical direction ( V) comprises superimposed volume segment sections (4A, 4B, 4C, 4D) for receiving the liquid and / or viscous food and wherein each volume segment section (4A, 4B, 4C, 4D) for receiving a previously known maximum volume of the liquid and / or viscous food is determined within the side wall area (4), and each volume segment section (4A, 4B, 4C, 4D) by an upper edge section (5A, 5B, 5C, 5D) and a lower edge section (6A, 6B, 6C, 6D) of the Sidewall region (4) is defined, the upper edge section (5A, 5B, 5C, 5D) of an underlying volume segment section (4A, 4B, 4C, 4D) into the lower edge section (6A, 6B, 6C, 6D) of an overlying one Volume segment section (4A, 4B, 4C, 4D) merges, each volume segment section (4A, 4B, 4C, 4D) having a silhouette which is characteristic of this volume segment section (4A, 4B, 4C, 4D), and
the characteristic silhouettes of the superimposed volume segment sections (4A, 4B, 4C, 4D) are designed so differently that a plate user determines the volume of the liquid and / or viscous food filled into the plate (1) on the basis of the liquid and / or viscous food captured silhouette of the respective volume segment section (4A, 4B, 4C, 4D) can be recognized optically without further aids and with the naked eye.

Description

The invention relates to a plate for a liquid and / or viscous food, in particular a soup plate, with a plate base, an upper edge region and a side wall region which connects the plate base with the upper edge region, and thereby a volume for the absorption of the liquid and / or viscous food defined.

Plates, in particular soup plates, are usually filled with a so-called soup ladle or with a soup ladle or with a ladle. However, it is particularly elegant that the food, such as pureed soups or viscous sauces, is set up or poured into the plate at the guest's table. Jugs are often used for this in gastronomy.

However, if it is desired to fill the soup plate with a certain amount of food, it is necessary to use a measuring cup or a measuring container or the like.

So to fill a soup plate, for example with 100 ml of food in the form of, for example, a soup, the soup must first be poured into a measuring container that allows the desired 100 ml of food to be measured.

Then it is only possible to transfer the contents from the measuring container to the soup plate in order to fill it with the measured 100 ml of food.

Alternatively, it is also known to choose a scooping container in such a size that its volume corresponds to the desired volume or the desired 100 ml of food for filling a plate.

The two approaches presented above are particularly desirable when, for example, meals for several people are to be made available to a larger society, for example at a wedding or at a shareholders' meeting or the like, and the aim is to offer the same food in the same quantity to each person ,

It is also necessary to put certain quantities of food in a plate in order to achieve a certain taste experience.

Furthermore, measuring food is particularly necessary if, for example, a certain diet is being followed.

Of course, instead of a soup plate, a dessert plate or a gourmet plate or a normal dinner plate can be used to fill it with a certain amount of food.

A disadvantage of the above-mentioned procedures for filling a conventional plate with a certain amount or with a certain volume of food is that a special measuring container is necessary.

It is therefore an object of the present invention to provide a plate for a liquid and / or viscous food which can be produced using simple means and which can preferably be filled with a predetermined amount or with a predetermined volume of food without further aids.

According to the invention, this object is achieved by the features of the independent claim. Further advantageous developments are the subject of the dependent claims.

• - einen Tellerboden,
• - einen oberen Randbereich, und
• - einen Seitenwandbereich, der den Tellerboden mit dem oberen Randbereich verbindet, und dadurch ein Volumen für die Aufnahme der flüssigen und/oder dickflüssigen Nahrung definiert.

According to the invention, a plate for a liquid and / or viscous food, in particular a soup plate, comprises in the present invention:

• - a plate base,
• - an upper edge area, and
• - A side wall area, which connects the plate bottom with the upper edge area, and thereby defines a volume for receiving the liquid and / or viscous food.

In the present description, the term “upper edge area” is preferably understood to mean an area of the plate that can be clamped between the thumb and a finger, for example, in such a way that the thumb or finger, which rests on the fillable side of the plate, does not contain the filled food came into contact.

The plate can advantageously be transported from one place to another without food getting out of the plate or without food being spilled during the plate transport.

In other words, it is expedient for the edge region to allow the plate to be transported in such a way that the thumb or finger does not come into contact with the food filled in the plate, in spite of the plate being filled in the most sensible manner.

The "maximum sensible filling" is the degree of filling of the plate, at which spillage of food that is filled in the plate is low, but a maximum of food can be transported with the plate.

The upper edge region of a plate is advantageously designed in such a way that it extends upwards from a filling region or from a volume segment section of the plate, in order to preferably form an elevated and bowl-like edge, which counteracts spilling of food.

The side wall region preferably comprises at least two volume segment sections lying one above the other in the vertical direction for receiving the liquid and / or viscous food. Thus, the plate thus comprises two volume segment sections or volume areas arranged one above the other for receiving food.

It is also preferred that each volume segment section is intended for receiving a previously known maximum volume of the liquid and / or viscous food within the side wall area. In other words, it is advantageous if each volume segment section can hold a certain or previously known volume of food. Incidentally, the environment can be protected with a plate designed in this way, since less dishes are required for washing up, such as when a measuring container has to be used, for example.

It is also favorable that each volume segment section is defined by an upper edge section and a lower edge section of the side wall region. The upper edge section in the vertical direction thus advantageously forms the upper end of a volume segment section and preferably the lower edge section in the vertical direction forms the lower end of a volume segment section.

The upper edge section of an underlying volume segment section advantageously merges into the lower edge section of an overlying volume segment section. Because of the transition, it is therefore possible to fill only a first volume segment section of the plate, with the first volume segment section preferably comprising a previously known maximum volume, with food. It is also conceivable, for example, to fill the volume segment section arranged above or above it in order to provide a larger portion of food in the plate.

Each volume segment section preferably has a silhouette which is characteristic of this volume segment section.

Advantageously, the characteristic silhouettes of the superimposed volume segment sections are designed in such a different way that a plate user optically detects the volume of the liquid and / or viscous food filled into the plate based on the silhouette of the respective volume segment section taken up by the liquid and / or viscous food without further aids and with the can see with the naked eye. It is thus possible for a plate user to fill a plate with a volume of food predetermined by the volume segment section without a ladle or without a measuring container.

It is also advantageous if the upper edge section of a volume segment section is configured such that it forms the characteristic silhouettes of the volume segment section.

Furthermore, it is favorable that the silhouette of at least one volume segment section is equipped as a closed path with wave crests and wave troughs. In this way, almost any silhouette or outer shape of the at least one volume segment section can be created.

Preferably, the silhouette of the most distant from the plate bottom in the vertical direction, i.e. of the volume segment section located at the highest in the vertical direction or its upper edge section is configured essentially circular or circular.

“Essentially circular” is understood in the present description in such a way that a geometrically circular design does not have to be exactly fulfilled, but may be deviated from in the course of the production of plates. Deviations can be connected, for example, by the firing process of ceramics and the shrinkage associated with them, which can sometimes be different in different spatial directions.

It is also advantageous if transitions between the volume segment sections of the side wall region and / or the plate base and / or the upper edge region are designed to be fluid, in order to allow the liquid and / or viscous food filled in the plate to flow back as far as possible towards the plate base . to ensure. It is therefore possible to collect the food remaining in the plate.

It is also advantageous if the transition from the side wall area to the upper edge area of the plate comprises an angle between 120 and 160 degrees, preferably between 135 and 145 degrees.

Additionally or alternatively, it is also possible for the transition from the side wall region to the plate base to comprise an angle between 110 and 160 degrees, preferably between 125 and 135 degrees.

The side wall region is preferably funnel-shaped in order to collect the liquid and / or viscous food towards the plate base of the plate. In this way, the complete removal of food from the plate can be ensured in a simple manner.

It can also be provided that two volume segment sections accommodate an identical or a different volume within the side wall area.

For example, it is possible for a volume segment section to hold a larger volume, preferably a substantially larger volume, of the liquid and / or viscous food than a volume segment section below or above it. In this way it is possible, for example, to fill a plate with 200 ml first and then again with 100 ml or vice versa.

It is also conceivable that the silhouette of a lower-lying volume segment section has fewer wave troughs and / or wave crests or, alternatively, smaller wave troughs and / or wave crests in comparison to the silhouette of an overlying volume segment section. Thus, for example, a first silhouette with many waves or a restless outer shape of the first silhouette signals a high level and a second silhouette with fewer waves or with a quieter shape compared to the first silhouette a low level.

However, it may be that the silhouette of the uppermost volume segment section in the vertical direction or the volume segment section which is the most distant from the plate base in the vertical direction, or the upper edge section thereof, is essentially circular or circular. This has the advantage that the optical transition from a silhouette with many waves or with a restless outer shape to a silhouette with a calm shape warns of overfilling the plate. Thus, a plate user can be optically warned of overfilling a plate, but at the same time the detection of the total fill level of the plate is recognizable.

Furthermore, it is preferred that the previously known maximum volume of a volume segment section of the plate is between 30-200 ml, preferably between 70-100 ml.

It is also advantageous if the plate base is inclined relative to the horizontal support surface for standing up on a table in order to collect food residues in a certain partial area of the plate base. The inclination can be designed such that the food scraps or food scraps collect in the middle of the plate or laterally (ie outside the center of the plate) on a certain partial area of the plate.

Alternatively, it is also possible for the plate base to be oriented in the same way as the horizontal support surface of the plate in order to produce a flat plate base on which the processing of food using cutlery is possible in a simple manner.

The plate is preferably made of porcelain and / or plastic.

Additionally or alternatively (and / or) it is also possible that the surface of the plate is equipped with a non-stick coating.

The inventive concept described above is described below with additional features.

It is therefore advantageous if the silhouette of at least one volume segment section has the outer contour of a so-called guilloche.

Guilloche patterns are preferably ornaments made from many overlapping lines, which were printed on banknotes, for example, to make counterfeiting more difficult.

In the event that the plate comprises several silhouettes, that is to say at least two silhouettes, as is the case, for example, with a gourmet plate, it is advantageous if the shape of the silhouettes becomes ever calmer towards the center.

In other words, it is advantageous if the silhouettes are less pronounced. That the individual silhouettes are preferably designed towards the center of the plate in such a way that they have fewer wave troughs and / or wave crests or alternatively smaller wave troughs and / or wave crests than a silhouette which is arranged further out. This has the advantage that a plate user, for example, subconsciously slows down his food when spooning out a soup.

• 1 eine Draufsicht auf einen erfindungsgemäßen Teller nach einem ersten Ausführungsbeispiel;
• 2 eine Schnittansicht auf den erfindungsgemäßen Teller aus 1;
• 3 eine Draufsicht auf einen erfindungsgemäßen Teller nach einem zweiten Ausführungsbeispiel;
• 4 eine Schnittansicht auf den erfindungsgemäßen Teller aus 3;
• 5 eine Draufsicht auf einen erfindungsgemäßen Teller nach einem dritten Ausführungsbeispiel; und
• 6 eine Schnittansicht auf den erfindungsgemäßen Teller aus 5.

The invention is explained in more detail below on the basis of exemplary embodiments in conjunction with associated drawings. Here show schematically:

• 1 a plan view of a plate according to the invention according to a first embodiment;
• 2 a sectional view of the plate of the invention 1 ;
• 3 a plan view of a plate according to the invention according to a second embodiment;
• 4 a sectional view of the plate of the invention 3 ;
• 5 a plan view of a plate according to the invention according to a third embodiment; and
• 6 a sectional view of the plate of the invention 5 ,

In the following description, the same reference symbols are used for the same objects.

1 shows a plan view of a plate according to the invention 1 according to a first embodiment, wherein 2 a sectional view of the plate according to the invention 1 out 1 shows.

Show more precisely 1 and 2 , which are described below for the sake of simplicity, a plate 1 for a liquid and / or viscous food. The dish 1 is designed as a gourmet plate in the present example.

How 1 and 2 show the plate 1 a plate base 2 , an upper edge area 3 and a sidewall area 4 ,

The sidewall area 4 connects the plate bottom 2 with the top edge area 3 , and thereby defines a volume for the intake of liquid and / or viscous food.

In the embodiment according to the 1 and 2 has the side wall area 4 four in the vertical direction V superimposed volume segment sections 4A . 4B . 4C . 4D to absorb liquid and / or viscous food.

Here is each volume segment section 4A . 4B . 4C . 4D for receiving a previously known maximum volume of liquid and / or viscous food within the side wall area 4 certainly.

Each volume segment section 4A . 4B . 4C . 4D is by an upper edge section 5A . 5B . 5C . 5D and a lower edge section 6A . 6B . 6C . 6D of the side wall area 4 that are in the vertical direction V are spaced from each other.

The top edge section 5A . 5B . 5C . 5D an underlying volume segment section 4A . 4B . 4C . 4D goes into the lower margin section 6B . 6C . 6D an overlying volume segment section 4B . 4C . 4D about.

Furthermore, each volume segment section has 4A . 4B . 4C . 4D a silhouette characteristic of this volume segment section, which describes a volume characteristic of the respective volume segment section.

The characteristic silhouettes of the superimposed volume segment sections are shown in more detail 4A . 4B . 4C . 4D designed so differently that a plate user the volume of the plate 1 filled liquid and / or viscous food based on the silhouette of the respective volume segment section taken up by the liquid and / or viscous food 4A . 4B . 4C . 4D can be recognized optically without any additional aids and with the naked eye

Aids in the form of measuring containers or special ladles or the like can thus be dispensed with. This protects the environment, because e.g. B. less dishes for rinsing.

Especially with a view to 1 are the top edge section 5A . 5B . 5C . 5D the associated volume segment sections 4A . 4B . 4C . 4D formed such that these are the characteristic silhouettes of the respective volume segment sections 4A . 4B . 4C . 4D form.

Also shows 1 that the silhouette of each volume segment section 4A . 4B . 4C is designed as a closed path with wave crests and wave valleys, the silhouette of the top or in the vertical direction V highest volume segment section 4D or its upper edge section 5D is essentially circular.

By optically transitioning from a silhouette with many waves or with a restless outer shape to a silhouette with a calm or essentially circular shape, the plate user is warned against overfilling the plate. In addition to the visual warning before a plate is overfilled, the total fill level of the plate can also be recognized or read by the plate user.

Furthermore, in 1 shown that the silhouette of a lower-lying volume segment section 4A . 4B compared to the silhouette of an overlying volume segment section 4B . 4C fewer wave valleys and / or wave crests or alternatively has smaller troughs and / or wave crests.

The top volume segment section has - as already mentioned 4D or its upper edge section 5D a completely different shape compared to the upper edge sections 5A . 5B . 5C the volume segment sections 4A . 4B . 4C which is below the volume segment section 4D are arranged.

This is - as already explained - the volume segment section 4D or its upper edge area 5D designed essentially circular and without wave valleys / wave peaks.

This has the advantage that a completely different shape of the silhouette of the uppermost volume segment section 4D or its upper edge section 5D overfilling the plate signals. Thus, a plate user can visually, i.e. with the naked eye, recognize that the maximum filling limit of the plate has been reached and that the plate is about to be overfilled with food.

As already indicated, the individual volume segment sections signal the volume of a plate user to the plate 1 filled food based on the silhouette of the respective volume segment section taken by the food 4A . 4B . 4C . 4D ,

For example, the four volume segment sections 4A . 4B . 4C . 4D an identical or a different volume within the side wall area 4 take up.

So it is also possible that a volume segment section 4B . 4C a larger volume, preferably a substantially larger volume, of the liquid and / or viscous food than a volume segment section below or above it 4A . 4B can record.

In the present example 1 are the individual volume segment sections 4A . 4B . 4C . 4D trained as follows.

So includes the volume segment section 4A a volume of approximately 30 ml, the volume segment section 4B a volume of approximately 80 ml, the volume segment section 4C a volume of approximately 120 ml and the volume segment section 4D a volume of approx. 20 ml.

Here is the respective aforementioned volume of a volume segment section 4A . 4B . 4C . 4D then reached when the respective upper edge section 5A . 5B . 5C . 5D of the corresponding volume segment section 4A . 4B . 4C . 4D is reached with food or is reached / touched by food.

How 2 shows the transitions between the volume segment sections 4A . 4B . 4C . 4D of the side wall area 4 and the plate bottom 2 and the upper edge area 3 fluently designed to ensure a largely complete backflow of water into the plate 1 filled liquid and / or viscous food to the bottom of the plate 2 to ensure.

Also shows in 2 sectional view of the plate 1 that the side wall area 4 is funnel-shaped, around the liquid and / or viscous food to the plate bottom 2 of the plate 1 to collect.

Furthermore, in 2 depicted that on the side wall area 4 the top margin 3 followed.

This is the upper edge area 3 an area of the plate 1 on which a thumb D on the plate 1 rests and this for example with a finger, not shown, on the underside of the edge area 3 so stuck that the thumb D , the top of the fillable side of the plate 1 rests, does not come into contact with the filled food.

So the plate is 1 Can be transported from one place to another without food from the plate 1 reaches or without spilling food.

In other words, the upper margin allows 3 a transport of the plate 1 such that the thumb D despite the most sensible filling of the plate 1 , i.e. a filling up to the upper edge section 5D of the volume segment section 4D , not with the one in the plate 1 filled food comes into contact.

Here is the top margin 3 of the plate 1 formed such that it extends from a filling area or from the volume segment section below 4D of the plate 1 extends upward, preferably to form a raised and bowl-like edge in cross section, which counteracts spillage of food.

The transition from the side wall area 4 or from volume segment section 4D to the upper edge area 3 of the plate 1 has an angle between 120 and 160 degrees, preferably between 135 and 145 degrees.

On the opposite side - in the vertical direction V seen - connects to the side wall area 4 the plate bottom 2 on.

The transition from the side wall area 4 to the plate bottom 2 has an angle between 110 and 160 degrees, preferably between 125 and 135 degrees.

The section below also shows 2 shows that the plate bottom 2 opposite the horizontal contact surface A is inclined to stand on a table to remove food residues in a certain portion of the plate base 2 to collect. In the present case, the plate bottom 2 formed in such a way that food remains in the middle of the plate 1 collect.

Alternatively, it is also possible that the plate bottom 2 aligned with the horizontal contact surface A of the plate 1 is designed to produce a flat plate base on which the processing of food using cutlery is possible in a simple manner.

Finally, it should be mentioned that the in the 1 and 2 illustrated plates 1 is made of porcelain. It is also possible to use the plate 1 to produce from plastic or, for example, a combination of porcelain and plastic.

Furthermore, in the present case, the plate 1 or is the surface of the plate 1 equipped with a non-stick coating. This makes it difficult for the food to stick to the plate and thus makes it easier to collect food on the bottom of the plate 2 , but also cleaning the plate 1 ,

3 shows a plan view of a plate according to the invention 1 according to a second embodiment, wherein 4 a sectional view of the plate according to the invention 1 out 3 represents.

The dish 1 after the 3 and 4 is designed as a soup plate.

In contrast to the plate 1 after the 1 and 2 demonstrate 3 and 4 a plate with only two volume segment sections in FIGS. 4A and 4D.

During the volume segment section 4D identical to the volume segment section of the same name 2 is formed, the volume segment section extends 4A to 4 over one versus 2 greater height in the vertical direction V , As a result, the volume segment section 4A to 4 naturally take up a higher volume than the volume segment section 4A to 2 ,

When comparing the total volume available for the intake of food, the exemplary embodiments differ according to 1 / 2 and 3 / 4 Not. However, this is of course also possible.

The other explanations regarding the plate 1 after the 1 and 2 are applicable analogously to the second embodiment of the 3 and 4 ,

Therefore, for the sake of simplicity and brevity, the explanations according to the 1 and 2 directed.

5 shows a plan view of a plate according to the invention 1 according to a third embodiment, wherein 6 a sectional view of the plate according to the invention 1 out 5 shows.

Show here 5 and 6 the plate 1 in training as a dinner man.

The 5 and 6 show similar to that 3 and 4 a plate 1 with only two volume segment sections 4A and 4D ,

During the volume segment section 4D identical to the volume segment section of the same name 4 is formed, the volume segment section extends 4A to 6 over one versus 4 lower height in the vertical direction V , As a result, the volume segment section 4A to 5 / 6 absorb a smaller volume than the volume segment section 4A to 4 ,

When comparing the total volume that is available for the intake of food, the exemplary embodiments differ according to 3 / 4 and 5 / 6 such that the receivable volume in the third embodiment according to the 5 and 6 is less than in comparison to the first and / or second exemplary embodiment according to FIGS 1 / 2 or 3 / 4 ,

As a further difference of the embodiment according to the 5 and 6 to the aforementioned embodiments according to the 1 / 2 and 3 / 4 is still the shape of the plate bottom 2 to mention. So shows 6 that the plate bottom 2 is not inclined. This makes it easier for a plate user to process food with a knife and fork.

The other explanations regarding the plate 1 after the 1 and 2 and 3 and 4 are on the third embodiment of the 5 and 6 similarly applicable.

Therefore, for the sake of simplicity and brevity, the explanations according to the 1 / 2 and 3 / 4 directed.

LIST OF REFERENCE NUMBERS

1

Plate

2

Tellerboden

3

upper margin

4

Sidewall region

4A - 4D

Volume segment section

5A - 5D

upper margin

6A-6D

lower margin

A

bearing surface

D

thumb

H

horizontal direction

V

vertical direction

Claims (10)

Plate (1) for a liquid and / or viscous food, in particular soup plate, comprising: - a plate base (2), - an upper edge area (3) and - a side wall area (4), which connects the plate base (2) with the upper edge area (3) connects, and thereby defines a volume for the absorption of liquid and / or viscous food, characterized in that - the side wall region (4) has at least two volume segment sections (4A, 4B, 4C, 4D, one above the other in the vertical direction (V) ) for receiving the liquid and / or viscous food, - each volume segment section (4A, 4B, 4C, 4D) is intended for receiving a previously known maximum volume of the liquid and / or viscous food within the side wall region (4), - each volume segment section ( 4A, 4B, 4C, 4D) is defined by an upper edge section (5A, 5B, 5C, 5D) and a lower edge section (6A, 6B, 6C, 6D) of the side wall region (4), - the upper e edge section (5A, 5B, 5C, 5D) of an underlying volume segment section (4A, 4B, 4C, 4D) merges into the lower edge section (6A, 6B, 6C, 6D) of an overlying volume segment section (4A, 4B, 4C, 4D), each volume segment section (4A, 4B, 4C, 4D) has a silhouette which is characteristic of this volume segment section (4A, 4B, 4C, 4D), and are that a plate user visually detects the volume of the liquid and / or viscous food filled into the plate (1) based on the silhouette of the respective volume segment section (4A, 4B, 4C, 4D) taken up by the liquid and / or viscous food without further aids and can see with the naked eye. Plate after Claim 1 , - The silhouette of at least one volume segment section (4A, 4B, 4C, 4D) is preferably equipped as a closed path with wave crests and wave troughs, and - wherein preferably the silhouette of the highest volume segment section (4D) in the vertical direction (V), in particular its upper edge section (5D), is essentially circular. Plate after Claim 1 or 2 , - Transitions between the volume segment sections (4A, 4B, 4C, 4D) of the side wall region (4) and / or the plate base (2) and / or the upper edge region (3) is designed to flow to a largely complete backflow of the in the Grant plates (1) filled liquid and / or viscous food to the plate base (2). Plate after Claim 3 , - The transition from the side wall region (4) to the upper edge region (3) of the plate (1) comprises an angle between 120 and 160 degrees, preferably between 135 and 145 degrees, and / or - the transition from the side wall region (4) to Plate bottom (2) an angle between 110 and 160 degrees, preferably between 125 and 135 degrees. Plate according to one of the preceding claims, - The side wall region (4) is funnel-shaped in order to collect the liquid and / or viscous food towards the plate base (2) of the plate (1). Plate according to one of the preceding claims, two volume segment sections (4A, 4B, 4C, 4D) accommodate an identical or a different volume within the side wall region (4), - Preferably at least one volume segment section (4B, 4C) can hold a larger volume, preferably a substantially larger volume, of the liquid and / or viscous food than a volume segment section (4A, 4B) below or above it. Plate after one of the Claims 2 to 6 , - The silhouette of a lower-lying volume segment section (4A, 4B) compared to the silhouette of an overlying volume segment section (4B, 4C) has fewer troughs and / or wave crests or alternatively smaller wave troughs and / or wave crests. Plate according to one of the preceding claims, - wherein the previously known maximum volume of a volume segment section (4A, 4B, 4C, 4D) of the plate (1) is 30-200 ml, preferably between 70-100 ml. Plate according to one of the preceding claims, - Wherein the plate base (2) is inclined relative to the horizontal support surface (A) to stand on a table to collect food residues in a certain portion of the plate base (2), or - The plate base (2) is oriented identically to the horizontal support surface (A) of the plate (1) to produce a flat plate base on which the processing of food using cutlery is possible in a simple manner. Plate according to one of the preceding claims, - The plate (1) made of porcelain and / or plastic, and / or - The surface of the plate is equipped with a non-stick coating.

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