Cupboard — a piece of kitchen furniture for storing dishes, cutlery, table linen, some food and beverages.
Buffet is different from the usual cabinet. It has a special design, which implies the presence of a special, working area. Most often it looks like an external shelf. Masters supplemented the product with this element to provide the owner convenience.
It was possible to put on this shelf the items extracted from the cabinet of the set or to make any action, for example, to brew tea.
Initially, the cupboard was designed to accommodate valuable utensils. Later, when the furniture became widespread, the cabinet began to be used to store food supplies.
The standard buffet consists of the following zones:
1. Substrate. Located under the drawers or under the table shelf (table). Here were stored overall items, for example, pots, kettles, clay pots or boxes with packed cutlery. In addition, the substrate was used to store food stocks in unpacked packages.
2. Drawers. They were supplied to all the cupboards. Mistresses used them for small devices: spoons, forks, knives. Modern owners often keep here all the little things, thereby clearing space.
3. Supoldier. Top of the cupboard. Area separated by compartments or shelves. Here were stored beautiful dishes, bottles of elite alcohol and other beautiful objects. And all because the top part was equipped with doors with built-in windows. Doors could be missing. But the top always remained open, transparent, so that the owners could demonstrate their well-being to the guests.
4. Side grids. The zones were located on the right and left of the table. It was used to store food supplies for tea: candy, sugar, jars of jam.
Buffet is different from the usual cabinet. It has a special design, which implies the presence of a special, working area. Most often it looks like an external shelf. Masters supplemented the product with this element to provide the owner convenience.
It was possible to put on this shelf the items extracted from the cabinet of the set or to make any action, for example, to brew tea.
Initially, the cupboard was designed to accommodate valuable utensils. Later, when the furniture became widespread, the cabinet began to be used to store food supplies.
The standard buffet consists of the following zones:
1. Substrate. Located under the drawers or under the table shelf (table). Here were stored overall items, for example, pots, kettles, clay pots or boxes with packed cutlery. In addition, the substrate was used to store food stocks in unpacked packages.
2. Drawers. They were supplied to all the cupboards. Mistresses used them for small devices: spoons, forks, knives. Modern owners often keep here all the little things, thereby clearing space.
3. Supoldier. Top of the cupboard. Area separated by compartments or shelves. Here were stored beautiful dishes, bottles of elite alcohol and other beautiful objects. And all because the top part was equipped with doors with built-in windows. Doors could be missing. But the top always remained open, transparent, so that the owners could demonstrate their well-being to the guests.
4. Side grids. The zones were located on the right and left of the table. It was used to store food supplies for tea: candy, sugar, jars of jam.
