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Pro-Waiter 3

This document discusses different types of tableware used in restaurants, including glassware, hollow ware, flatware, cutlery, and crockery. It describes various glasses for different beverages, holders made of metal, cutlery knives, and classifications of durable crockery materials like bone china, porcelain, and melamine. Finally, it lists different sized plates and bowls used to serve specific dishes from soups to desserts.

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Quynh Anh
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96 views20 pages

Pro-Waiter 3

This document discusses different types of tableware used in restaurants, including glassware, hollow ware, flatware, cutlery, and crockery. It describes various glasses for different beverages, holders made of metal, cutlery knives, and classifications of durable crockery materials like bone china, porcelain, and melamine. Finally, it lists different sized plates and bowls used to serve specific dishes from soups to desserts.

Uploaded by

Quynh Anh
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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Restaurant Equipment

TABLEWARE
GLASSWARE
• Knowing the basics of wine, beer and coctail glasses -> ensure that every
beverage you serve can be enjoyed at the peak of its flavor
• Should be kept as clean as flatware – direct contact with the guest’s mouth

wine glasses beer glasses Rocks glasses


• GLASSWARE (CON'T)

Highball
Rockes glasses glasses Martini Glasses

Cooler Glasses Champagne glasses Beer mugs


• GLASSWARE (CON'T)

Shot glasses &


shooters Cordial Glasses Fountainware

Warm beverage mugs


Magarita glasses
Decanters
TABLEWARE
HOLLOW WARE
• Holders – made of metal (silver/silverplate, stainless
steel)
• Typically serving accessories
• Variety of pieces of metal tableware used in serving
(platters, sugar bowls, coffee pots, soup tureens)
• Plates, flatware, cutlery and serving utensils -> NOT
HOLLOW WARE
TABLEWARE

FLATWARE
• In catering industry – denotes all
form of spoon and fork
TABLEWARE
CUTLERY
• In catering industry – knives and other cutting implements

butter knife dessert knife


fish knife
CUTLERY

cheese knife dinner knife steak knife


TABLEWARE
CROCKERY
• In catering industry – must blend with the rest of the items on the table and the
general decor of establishment
• Each item of crockery should have a complete cover of glaze -> reasonable
length of life
Classification of Crockery

• Bone china
• Porcelain
• Earthenware
• Stoneware
• Alumina
• Melamine
• Terracotta
Bone China
• made of clay mixed and bone
ash
• very fine and hard crockery
• expensive
• decoration is to be found under
the glaze
• use by only a few of the top class
hotels/ restaurants
Porcelain
• ceramic materials made by
heating selected and refined
materials (kaolin clay)
• high temperature (between
1200°C and 1400°C)
Earthenware
• low cost and least durable
crockery
• less strong, less tough and
more porous
• glazed in order to be
watertight
Stoneware
• non-porous and extremly durable with
high thermal and shock resistance
• wide range of color -> depend on clay
• More expensive than earthenware due
to long life guarantee
Alumina
• is an oxide of aluminium which is added
into the clay to enhance its strength
• more expensive than standard porcelain,
but cheaper than bone china
• popular alternative
Melamine
• strong, light weight and
thermosetting plastic
• Ideal hygien and durable
alternative to China
• virtually unbreakable and
highly resist scratching
• dishwasher safe
Terracotta
• traditional Spanish material (reddish
brow clay)
• use in both oven and tableware
• having unique properties -> react with
acidic foods (tomato sauce)
Different types of crockery & sizes
Name Size Uses Notes
Quarter plate 15 cm Used to keep bread, cheese or as an underliner also known as B&B Plate (bread & butter, under
plate, side plate)

Half plate 20 cm Used to serve starters, pasta, dessert, fish etc also known as a dessert plate, fish plate

Full plate 25 cm Used to serve the main course also known as a dinner plate, joint plate, meat plate

Soup bowl 250 ml Used to serve soup, breakfast cereals

Soup cup 250 ml Used to serve thin soup also known as consommé cup & has two handles

Soup plate 20 cm Used to serve both thick & thin soup the half plate is used as an underliner. It’s not in
use nowadays

Breakfast cup 240 – 300 ml Used to serve all Tea & coffee during breakfast

Tea cup 200 ml Used to serve tea during the day

Coffee cup 97 - 100 ml Used to serve coffee after lunch or dinner also known as demi-tasse

Dessert plate 18 cm used for the service of desserts

Cereal bowl 13 cm used for the service of cereals (cornflakes, wheat flakes,
choco flakes, etc), puddings, compotes
Cheese plate 16 cm used for the service of cheese and biscuits

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