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FBS - Week 2

This document provides information about table settings and service equipment. It discusses various types of dinnerware including plates, bowls, cups and saucers. It also outlines different types of glassware, flatware including knives, forks and spoons, as well as hollowware serving dishes and accessories made of silver. The document categorizes and describes over 50 individual pieces of tableware and service equipment.

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CK Tahilan
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246 views14 pages

FBS - Week 2

This document provides information about table settings and service equipment. It discusses various types of dinnerware including plates, bowls, cups and saucers. It also outlines different types of glassware, flatware including knives, forks and spoons, as well as hollowware serving dishes and accessories made of silver. The document categorizes and describes over 50 individual pieces of tableware and service equipment.

Uploaded by

CK Tahilan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PREPARE THE DINING

ROOM/RESTAURANT AREA
FOR SERVICE (AS): PREPARE
SERVICE STATIONS &
EQUIPMENT
FOOD AND BEVERAGES WEEK 2
CLAUDINE KATE A. TAHILAN
PREPARE STATIONS OF
EQUIPMENT
 In cleaning and polishing food and beverage service equipment
although the food and beverage service equipment are hygienically
washed and sterilized in high temperature of a washing cycle in a
commercial dishwasher, it is still necessary to polish all crockery
and glassware by hand before they are placed on the table or used
to serve food and drinks.
TABLEWARE OR PLATE WARE - are table
appointments over which food is placed during
dining
 Factors to be considered in choosing Plate Ware/ Dinnerware
 Durability
 Attractiveness in color, size and shape of each piece
 Suitability
 Possibility of replacements or availability
 Versatility of use
 Workmanship
 Design in relation to the style of service
 Type of material in relation to one’s requirements
 Price
1. DINNERWARE OR

CHINAWARE
Dinner plate- 10” (25cm diameter) also known as joint plate, meat plate. Used to
serve main course.
 Dessert plate/ fish plate- 8”(20 cm diameter) used to serve starters, pasta, dessert, fish, etc.
 Bread and butter plate- 6” (15cm diameter) used to keep bread, cheese or as an underliner.
Soup plate- 8” (20 cm diameter) used to serve both thick and thin soup, also used
as an underline.
 Soup bowl- (250ml) used to serve soup, breakfast cereals

 Soup cup- (250ml)also known as consommé’ cup and has two handle
 Breakfast cup- 240-300ml (8-10 fl.oz) used to serve all tea and coffee during
breakfast.
2. BEVERAGE WARE OR
GLASSWARE
3. SILVERWARE OR
CUTLERY
 Forks

Dinner fork- the largest of the fork used in place setting


1. Fish fork- a four-tined fork used in eating fish
2. Dessert or salad fork- a four-pronged shorthanded fork with broad tines
which is used to eat salad or dessert
3. Seafood/ oyster/ cocktail fish fork- a smaller long handled three-pronged
fork, the purpose of which is to spear food
4. Snail/ escargot fork- used for eating snails or escargot
SPOONS
 1. Serving spoon- used for serving, larger than a tablespoon and has long handle
2. Dinner spoon- a spoon with an oval bowl used for luncheons and dinners
3. Relish spoon- a small, usually pierced spoon used for serving relish, olive and
pickles
4. Iced tea spoon- a long-handled teaspoon used for drinks served in a tall glass,
such as iced tea
5. Bouillon spoon- used for bouillon soup
6. Cream soup- used for thick and cream soup
7. Teaspoon- commonly used for tea or coffee but can also be used for eating dessert
8. Demitasse spoon- a very tiny spoon used for serving demitasse coffee
9. Cereal spoon- large spoon similar to a dessert spoon
10. Ice cream spoon- used for serving ice cream, also known as ice cream scoop
CUTLERY refers to knives and
another cutlery implements
 Knives
1. Dinner knife- a knife with either straight or serrated blade with broad and
rounded tip used for luncheons and dinners
2. Steak knife- a knife with a serrated blade and a pointed tip used for steaks
3. Fish knife- a knife with a broad blade, which is used when fish is served
4. Butter knife- or spreader, is a small blunt knife used for butter
5. Butter server- a small broad spatula, bigger than the spreader used for serving
butter
6. Dessert knife- used for eating dessert
7. Cheese knife- used for cutting cheese
8. Pastry or pie server- a short- handled elongated and leaf-shaped spatula, used
for serving cakes and pastries
HOLLOWWARE- vessels or serving dishes and
accessories, which are made usually of silver that are
hollow or concave.
 1. Pitcher- water container
2. Coffee pot- container for brewed coffee
3. Tea pot- a deep round dish, which is used for serving tea
4. Sauce boat- a container for serving sauces
5. Escargot tong- a holder used for eating snails
6. Soup ladle- a large deep spoon with a long handle that is used for serving liquids and
soup
7. Gravy ladle- a small bowl a long handle used for serving gravies and sauces
8. Sugar tong- a small tong used for serving sugar cubes
9. Ice tong- a tong with a rounded bowl and bowl with a long handle used to pick up cubes
of ice
 10. Silver food cover- a cover for a dish easily removed when it is about to
served
11. Candelabra- an ornamental branched candlestick holder for more than one
candle or lamp
12. Chafing dish- a container for hot dishes in a buffet
13. Salt and pepper shaker- a container of salt and pepper
14. Silver oval platters- used as container for serving food in the buffet
15. Ice cream scooper- a utensil used to dish out ice cream or other soft food
16. Ice scooper- made of stainless steel used to scoop or moving out crushed
iced
17. Ashtray- a receptacle for ash, typically from combustible consumer products
such as cigarettes and cigars

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