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2. French butter dish - Wikipedia

   en.wikipedia.org/wiki/French_butter_dish

   A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. This late 19th-century French-designed pottery crock has two parts: a base that holds water, and a cup to hold the packed butter which also serves as a lid.

3. Butter dish - Wikipedia

   en.wikipedia.org/wiki/Butter_dish

   A ceramic butter dish. A butter dish is defined as "a usually round or rectangular dish often with a drainer and a cover for holding butter at table". [1] Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. [2]

4. Plate (dishware) - Wikipedia

   en.wikipedia.org/wiki/Plate_(dishware)

   Side plate (also bread and butter plate, B&B plate, quarter plate, cheese plate) has a diameter of 7 inches (18 cm), also used as an underplate for soup bowl Salad plate can be either round, 7 to 8.5 inches (18 to 22 cm) in diameter, [ 6 ] or intended to be positioned snugly to the right of a full plate, the latter usually has a crescent shape ...

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6. Roux - Wikipedia

   en.wikipedia.org/wiki/Roux

   A dish of staka served as part of a meze, Souda, Crete Staka ( στάκα ) is a type of roux particular to Cretan cuisine . It is prepared by cooking sheep's milk cream over a low flame with wheat flour or starch : the protein -rich part of the butterfat coagulates with the flour or starch and forms the staka proper, which is served hot.

7. Butter - Wikipedia

   en.wikipedia.org/wiki/Butter

   Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking ...