Description
2-Divided Rectangular Dish – Organized Presentations in Versatile Sizes
The 2-Divided Rectangular Dish from Cameo China’s Square collection brings sophisticated organization to culinary presentations with two equal compartments in modern rectangular profiles. Available in two sizes—710-015 (5 in x 3 in with 2 oz compartments) for individual service and 710-016 (6 in x 3 in with 3 oz compartments) for more substantial portions—this versatile collection addresses diverse operational needs from individual condiment service to shared appetizer presentations. Crafted from premium vitrified china with an alumina body and brilliant white glaze, these dishes support consistent portioning and cost control while the modern geometric design with clean lines provides a professional canvas that enhances ingredient colors and maintains visual appeal through repeated commercial dishwashing cycles.
Traditional Applications
This divided dish collection excels in classic service concepts where organization and separation are essential. The compact 710-015 provides perfect proportions for individual condiment service—butter and jam at breakfast, mustard and mayo at lunch, or au jus and horseradish at dinner—while the larger 710-016 accommodates more generous portions for shared service. Appetizer presentations gain sophistication when dumplings, spring rolls, or chicken satay are displayed in one compartment with accompanying dipping sauces in the other, preventing cross-contamination while maintaining visual clarity. Dessert service becomes interactive when pastries or brownie bites are paired with ice cream, caramel sauce, or whipped cream in separate compartments, allowing guests to customize their experience. The divided format also supports elegant side dish and garnish presentations where pickles and olives, lemon wedges and capers, or two distinct vegetable preparations are organized for visual interest and portion control.
Creative Applications
Contemporary culinary professionals are discovering innovative applications that leverage the divided format for modern dining experiences. Sushi and sashimi service gains authenticity when the 710-015 presents soy sauce and wasabi alongside rolls, while the 710-016 accommodates nigiri or maki in one compartment with condiments in the other, echoing traditional Japanese service principles. Tasting menu concepts gain impact when the 710-015 enables delicate amuse-bouche presentations and the 710-016 supports more substantial dual preparations of the same ingredient for comparison. Deconstructed dish presentations create interactive dining where the 710-015 organizes dessert components like tiramisu elements and the 710-016 separates savory components like taco ingredients or salad elements for guest customization. Bar and lounge operations utilize the 710-015 for cocktail garnish presentations and the 710-016 for substantial bar snack displays, separating nuts from dried fruit or cheese from crackers. Charcuterie presentations benefit from organized displays where pâté or terrine is separated from cornichons and mustard, while breakfast and brunch service gains efficiency when butter and jam or dual breakfast meat presentations are organized in dual compartments.
