Hierarchy classification:

1. top of the aat hierarchies
2. Objects Facet
3. Furnishings and Equipment (hierarchy name)
4. Containers (hierarchy name)
5. containers (receptacles)
6. [containers by function or context]
7. culinary containers
8. [containers for serving and consuming food]
9. [vessels for serving and consuming food]
10. dishes (vessels for food)
11. serving dishes

Anotations

Scope note:

Dishes, often covered, that are designed and used to serve the main course at table. Entrée dishes are usually fine silver dishes, intended for formal use, and often date to the 17th-19th centuries. They may have a means of keeping the food warm, such as having a space for hot water or a candle. For more modern dishes used for keeping food warm at table or at a buffet, use "chafing dishes."