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    Tablewares and Supplies

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    Aileen Gee
    The document provides instructions for preparing service stations and equipment for food and beverage service. It discusses stocking supplies, cleaning and arranging tableware like plates, bowls, and flatware. Basic types of tableware are defined, including various plates for main courses, soups, salads, breads and desserts. Flatware includes knives, forks and spoons for dining, as well as specialized cutlery like fish forks. Preparing the service area takes at least an hour before each session to ensure clean and organized setup.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Tablewares and Supplies

    Uploaded by

    Aileen Gee
    45 views56 pages
    The document provides instructions for preparing service stations and equipment for food and beverage service. It discusses stocking supplies, cleaning and arranging tableware like plates, bowls, and flatware. Basic types of tableware are defined, including various plates for main courses, soups, salads, breads and desserts. Flatware includes knives, forks and spoons for dining, as well as specialized cutlery like fish forks. Preparing the service area takes at least an hour before each session to ensure clean and organized setup.

    Original Title

    4. TABLEWARES AND SUPPLIES

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    © © All Rights Reserved

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    The document provides instructions for preparing service stations and equipment for food and beverage service. It discusses stocking supplies, cleaning and arranging tableware like plates, bowls, and flatware. Basic types of tableware are defined, including various plates for main courses, soups, salads, breads and desserts. Flatware includes knives, forks and spoons for dining, as well as specialized cutlery like fish forks. Preparing the service area takes at least an hour before each session to ensure clean and organized setup.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    45 views56 pages

    Tablewares and Supplies

    Uploaded by

    Aileen Gee
    The document provides instructions for preparing service stations and equipment for food and beverage service. It discusses stocking supplies, cleaning and arranging tableware like plates, bowls, and flatware. Basic types of tableware are defined, including various plates for main courses, soups, salads, breads and desserts. Flatware includes knives, forks and spoons for dining, as well as specialized cutlery like fish forks. Preparing the service area takes at least an hour before each session to ensure clean and organized setup.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 56

    FOOD AND BEVERAGE SERVICES NC

    II
    13 September 2023

    LO2 PREPARE
    SERVICE
    STATION AND
    EQUIPMENT
    Prepared by:
    BASIC TYPES OF
    TABLEWARE:
    A.DINNERWARE/
    CHINAWARE
    Skills to focus
    1. Stock supplies necessary for service
    2. Clean, wipe, and place tableware and
    dining room equipment in their proper place
    3. Check the cleanliness and condition of all
    tables, tableware and dining room equipment
    4. Fill water pitchers and ice buckets
    Focus
    5. Refill condiments and sauce bottles. Wipe,
    clean, and dry the necks and tops of the
    bottles
    6. Promote special tent cards and similar
    special displays
    7. Check equipment and prepare for service
    8. Apply food hygiene and occupational
    health and safety measures
    Preparing the service area requires time.
    Therefore, the food and beverage
    service staffs are given at least an hour to set up
    the service area before the session starts. The
    service area is where the guests spend most of
    their time while in the restaurant and where you
    do most of your tasks as food and beverage
    service staff. It should be set up properly
    depending on the existing policy on the
    requirement of the upcoming session
    DINNERWARE
    This is usually used in serving main
    courses, salads, breads, and other
    specialized hot and
    cold desserts
    DINNERWARE/
    CHINAWARES
    CHINAWARE
    This is usually used in serving main courses,
    salads, Chinaware is porcelain pottery originally
    from China. Chinaware is made of silica , soda
    ash and china clay, baked and glazed at high
    temperatures to make it.
    PLATTER
    PLATTER
     comes in 16”, 14”, 12”, 10” , 9” in
    diameter. It comes in round and oval
    shapes that are used to hold several
    portions of food.
    PLACE
    PLATE/SHOW
    PLATE/CHARGER
     a 12’ plate, used as under liner for
    formal sit-down
    dinners and not used to serve neither
    food nor used for eating.
    DINNER PLATE
     a 10” plate used to serve the entrée
    dish or the main course.
    LUNCHEON OR
    BREAKFAST PLATE
     a 9” plate used for multiple purposes,
    like informal daily
    dining, breakfast, or under plate for
    soup bowls.
    SOUP BOWL/SOUP PLATE
    SOUP BOWL/
    SOUP PLATE
    a 9” plate intended for soup, cereal,
    salad or dessert. Usually this goes with
    an under-liner plate
    SALAD PLATE
    a 7-8” plate intended for serving salads,
    desserts or may be used as under-liner
    for stemmed beverages ware, cereal or
    soup bowls.
    FISH
    PLATE
    FISH PLATE
     the fish plate is a specialized plate
    about 8 to 9 inches in diameter. It is not
    made as part of a dinnerware set, but is
    recognizable by ornamentation in a fish
    pattern.
    BREAD AND
    BUTTER PLATE
     a 6” plate used for serving breads,
    molded salads, rice or desserts.
    DESSERT PLATE

    a 5 1/2” plate used for serving desserts.


    CEREAL
    BOWL
    CEREAL BOWL
    a 6” dip dish used for serving cereals,
    desserts, or rice. Sometimes for salads
    with dipping sauce or dressing.
    FLATWARE
    - eating utensils such as knives, forks
    and spoons
    A. FORK
    DINNER FORK
    - the largest of the forks used in place
    setting
    FISH FORK
    FISH FORK
     To provide leverage in separating fish from the
    body, the fish fork features an extra wide left
    tine, and an optional notch, grooved to fit over
    the bones.
     An individual 4-tined fork larger than a salad
    fork that is used with an individual fish knife
    in eating fish.
    DESSERT OR SALAD
    FORK
     four-pronged shorthanded fork with broad
    tines, usually one of a set eating salad.
     It is also used for appetizer courses other than
    seafood
    SEAFOOD/
    OYSTER/
    COCKTAIL
    FISH FORK
    SEAFOOD/OYSTER/
    COCKTAIL FISH FORK
     A small fork resembling a trident, used
    for spearing cocktail garnishes such as olives.
     A short, sharp and narrow three-pronged or two-
    pronged fork designed to easily extract meat when
    consuming cooked crab.
    SERVING
    FORK
    SERVING FORK

     is a cutlery item with a long handle containing two to


    four tines or prongs on one end, which is basically
    utilized for serving different kinds of food items.
    ESCARGOT
    FORK
    SNAIL/ESCARGOT
    FORK
     used for eating snails or escargot
    B. SPOON
    SERVING SPOON

     used for serving, larger than a tablespoon and has


    a long handle
    DINNER SPOON
     It has elongated round cup.
     It is used to eat main course food items.
     It can pick up just the right amount of rice, stew,
    or curry.
     It is always paired with a fork (with four tines)
    of the same length or a dessert knife.
    RELISH
    SPOON
    RELISH SPOON
     a small, usually pierced spoon used for serving
    relish, olive, and pickles
    ICED TEA SPOON
     a Long-handled teaspoon used for drinks served
    in a tall glass, such as iced tea
    ICED TEA
    SPOON
    BOUILLON
    SPOON
    BOUILLON SPOON
     used for bouillon soup
    TEASPOON
     commonly used for tea or coffee but can also be
    used for eating dessert.
    DEMITASSE SPOON
     a very tiny spoon used in serving demitasse
    coffee
    PARFAIT SPOON
     with a bowl similar in size and shape to that of a
    teaspoon, and with a long slim handle, used in
    eating parfait, sundaes, sorbets or similar foods
    served in tall glasses
    PARFAIT
    SPOON
    SERVING SPOON
     It is a spoon with large round cup designed to
    serve stews and rice.
    SERVING
    SPOON
    B. KNIFE
    DINNER KNIFE
    (TABLE KNIFE)
     the longest knife in a set of flatware.
     a knife used in eating the main course of a meal.
    SALAD KNIFE
     can be used safely on non-stick surfaces to cut
    not only vegetables but a wide variety of foods
    such as fruits, cakes, bars, and breads.
     It is also referred to as a lettuce knife.
    STEAK KNIFE
     a knife with a serrated blade and a pointed tip
    used for steaks
    FISH KNIFE
     a small knife with a spatula
    like blade, used with a fork in cutting fish at
    table.
    BUTTER SPREADER
     a small knife with a wide, flat blade, as for
    spreading butter on bread or rolls.
    Thank you

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