SILVER UTENSILS

[EIRI/EDPR/3650] J.C.: 1734

INTRODUCTION

Silver Utensils are the high point in your crockery assortment. They add
unmatched panache and luxury value to your collection. Be it the utensils for
your infant or the fancy bowls that you take out for guests, each of your Silver
Utensils is special for its own reason. They look glamorous and having Silver
Utensils at your home is the sign of you belonging to the elite class. From glasses
to bowls, spoons to peg measures, every utensil in our collection has been
carefully crafted to meet your specific standards of sophistication.

Silver utensils includes eating utensils, serving utensilis made either of sterling
silver—925 parts silver to 75 parts another metal, perhaps copper—or has layers
of silver plated over another metal, often nickel silver. The more layers, the better
the quality, and buyers are cautioned that utensil will be more durable and worth
having if it is at least triple plate. Some manufacturers put extra silver on pieces
at the point of most wear, for example, on the back of the bowl of a spoon, where
it rests on the table.

Utensils are very important to a household and society because we cannot live
without eating so we cannot do without utensils. In fact, the utensils that are used
to cook food often do more than just holding food. Quality of food, social status
and etiquettes are also reflected in the kind and types of utensils used. People
from the ancient time began to learn how to make cooking utensils to cook food.
Cultural evolution and development of distinct societies has led to remarkably
different and distinct food preferences, eating habits and customs, choice of food
and serving styles. This has led to development of distinct kinds of utensils in
every culture, throughout the world. Although superficially utensils across the
world might come in varied designs and even more diverse sizes and of different
materials, but the basic purpose of utensils remains same. Utensils are broadly
classified as cookware and kitchenware.

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There are following silver utensils are given below.

(1) PLATE

(A) DINNER PLATE

The dinner plate is used more than any other plate. It is used to serve the main
course at all meals, formal and informal. Modern dinner plates measure from 10
to 11 inches across.

(B) LUNCHEON PLATE

Luncheon is lighter, simpler meal than dinner, a repast served on a plate about 9
to 9.5 inches in diameter. Although the luncheon plate is used for formal and
informal meals, it is not essential for either occasion.

(C) ROUND SALAD PLATE

The round salad plate is made in two sized. The larger salad plate is about 8 to 8.5
inches in diameter, the smaller 7 to 7.5 inches.

At a formal meal, the salad plate is laid before the guest after the main course is
cleared; an arranged salad is presented to the diner on a platter. At an informal
meal, the salad plate functions to serve salad presented before the main course,
as a side dish with the main course. But when salad is the main course, it is
presented on a dinner plate.

(D) 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.

The fish plate is not essential for formal or informal meals; when served as an
appetizer, fish can be presented on any medium-size plate, such as a salad plate
or a dessert plate. If fish is the main course, it can be presented on a dinner plate.

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(E) ESSERT PLATE

Dessert plates are ornately decorated. They are specialized plates about 7.25 to
8.5 inches in diameter, used at formal and informal meals, and made not as part
of a dinnerware set.

(F) CHEESE PLATE

Cheese plates are recognized by ornamentation in a cheese pattern. They are

specialized plates about 7.25 inches in diameter, used at formal and informal
meals, and made not as part of a dinnerware set.

(G) TEA PLATE

Tea plates are specialized plates, about 7 to 7.5 inches in diameter. The purpose
of the tea plate is to hold the teacup without a saucer. Some tea plates feature a
shallow well.

(H) FRUIT PLATE

Fruit plates are recognized by ornamentation in a fruit pattern. They are

specialized plates about 6.25 to 8 inches in diameter, used at formal and informal
meals, and made not as part of a dinnerware set.

(I) BREAD-AND-BUTTER PLATE

The bread-and-butter plate is used to separate bread and butter from sauce,
gravy, and juices from other foods on the plate.

The bread-and-butter plate is optional at formal dinners in Europe, but in a

private residence in North America it is not laid on a formal dinner table. Thinly
sliced Melba toast may be passed with soup, fish may be served in a pastry shell,
and toasted crackers are passed with cheese, along with butter at room
temperature.

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At a formal dinner in a restaurant or club, bread is often provided between
different wines and during long lapses between courses.

Bread and butter are served at informal meals and luncheons. When a plate is not
provided for a slice of bread or a roll, it is laid on the tablecloth or rim of the
dinner plate, where the butter is also placed.

(2) SAUCER

Known also as a fruit dish, side dish, or berry bowl, the fruit saucer is a small
shallow dish about 4 to 6 inches in diameter by 1 inch deep. The fruit saucer
separates juices that flow from foods. Because a formal meal is served course by
course, side dishes are not used, and a fruit saucer is provided only at informal
meals.

(A) BREAKFAST CUP AND SAUCER

As the popularity of drinking coffee increased in the nineteenth century, so did the
need for cups with a higher volume capacity. The breakfast cup was born. The
breakfast cup is approximately 3 ¼ inches in height by 4 ½ to 5 ¾ inches in
diameter. The companion saucer measures 6 ¾ to 8 ¾ inches across.

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(3) CUP

The cup is made in seven sizes, each with a different volume capacity:

(A) TEACUPS

Tea is a beverage cooled slightly before drinking, and to release heat, the teacup is
slightly shorter and a little wider than the coffee cup, a shape approximately 3 ¼
to 3 ¾ inches in diameter by 2 to 2 ½ inches in height. The companion saucer
measures about 5 ¼ to 5 5/8 inches across. To accommodate the shape of the
mouth, the rim of the teacup is often flared outward, a form derived from the
beaker (from the Latin beccus, for "bird's bill").

Although the teacup is used at informal meals, the flavor is too delicate to follow a
heavy multi-course meal, and tea is not served at formal dinners and at formal
luncheons only upon request.

(B) COFFEE CUP

Coffee is a beverage served from early morning to late evening, and the size of the
cup is determined by the time of day it is taken, along with the strength of the
brew. Coffee with a brisk taste, a light body, and a high caffeine content is served
as a stimulant, notably at breakfast and lunch, in a large cup. Coffee with a
strong taste, heavy body, and a low caffeine content is served as a digestive
following a multi¬course meal, such as after dinner, in a small cup.

Coffee is at its peak flavor when served extremely hot. To conserve the heat, the
cup features a cylinder shape, taller than wide, a size approximately 2 ½ inches in
height by 3 inches in diameter. The companion saucer measures around 6 to 6 ½
inches across.

The coffee cup is made in three sizes, namely, the regular-size coffee cup, the
after-dinner coffee cup, and the demitasse cup. The regular-size coffee cup is used
at informal meals, the after-dinner coffee cup at elegant informal affairs, and the
demitasse cup at formal occasions.

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After-dinner coffee is a strong-flavored brew with a low caffeine content served to
stimulate digestion at an elegant multi-course meal. The smallish cup measures
approximately 2 3/8 inches in height by 2 ½ inches in diameter and holds
approximately 3 ounces. The companion saucer is about 4 ¾ to 5 inches across.
Rather than interrupt good conversation and take coffee in another room, after-dinner
coffee is often served at the dinner table.

(C) CHOCOLATE CUP

Originally hot chocolate was a breakfast drink made from unsweetened chocolate
mixed with cream, a mix beaten into a thick paste. Just before serving, sugar and hot
frothy milk were added. To accommodate demand, in the second half of the
eighteenth century the morning chocolate cup was larger than a coffee cup or teacup.
However, the thick paste was slow to pour, and at social affairs in the afternoon, hot
chocolate was served in small narrow cups about 3 inches in height by 2 ½ inches in
diameter. The companion saucer measured approximately 4 inches across.

Today, hot chocolate is made from powdered cocoa, a thinner beverage than the
original drink; it is served in a large vessel, such as a coffee cup, teacup, or mug.
Small chocolate cups purchased in specialty stores are not made as part of a
dinnerware set.

(4) MUGS

A mug is a type of cup typically used for drinking hot beverages, such as coffee, hot
chocolate, soup, or tea. Mugs usually have handles[1]and hold a larger amount of
fluid than other types of cup.

The mug is heavier than a cup, the walls are thicker and the base is denser. To retain
heat, the mug is taller than a cup, made in regular and extra large sizes. Regular-size
mugs are approximately 3 to 4 inches in height by 3 ½ inches across, a vessel with a
volume capacity of around 8 to 10 fluid ounces when filled almost to the rim. Extra
large mugs are the American counterpart of the European breakfast cup, a shape
about 4 inches in diameter or more, a size that holds approximately 15 to 20 fluid
ounces. To accommodate the shape of the mouth, the mug often flares outward at the
rim.

The mug is used only for informal dining.

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(5) BOWL

There are three basic types of bowls:

1. Soup Bowls (with or without handles)

2. Finger Bowls (to rinse finger tips)

3. Ramekins (to hold solid foods)

SOUP BOWLS

There are seven different types of soups bowls:

1. Soup Plate;

2. Coupe Soup Bowl;

3. Soup-Cereal Bowl;

4. Covered Soup Bowl;

5. Lug Soup Bowl;

6. Cream Soup Bowl;

7. Bouillon Cup.

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BOWL SHAPES

The temperature and texture of the soup determines the bowls’ shape.

Thick, chunk-filled soups, like a hardy beef soup, retain heat and are served in
shallow, wide bowls – which releases heat well.

If soup has a smooth texture (pureed soup) it is served in a deep bowl – which
hold heat well.

Narrow cups are used to serve clear soup because they preserve temperature well.

BOWL HANDLES

The shape of soup bowl/soup cup handles help determine the bowl’s use at the
table.

Vertical open-loop handles (cream soup bowl or bouillon cup) can be lifted and the
liquid is drunk.

Solid horizontal handles (lug soup bowl) can be tilted to gather the last bit of
liquid.

VOLUME

Soup bowls hold 8–12 ounces on average.

Soup cups hold approximately 4 ounces.

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(A) SOUP PLATE

Wide, shallow bowl with a flanged rim. Diameter is approximately 9 to 10 inches,

the rim is 1 to 2 inches wide, the depth is up to 1 ½ inches deep, and the well is 6
to 7 inches across.

The only soup bowl used in formal dinner service.

(B) COUPE SOUP BOWL

Saucer-like shape approximately 6 to 9 inches across. Only for informal dining.

(C) SOUP-CEREAL BOWL

With or without a rim.

To serve food eaten with a fork (salad or pasta) or eaten with a spoon soup.

Used only at informal meals.

AKA the oatmeal bowl.

Approximately 5 ¾ to 8 ¾ inches in diameter

Slightly narrower and deeper than the soup plate and coupe soup bowl.

(D) COVERED SOUP BOWL

Keeps soup hot from kitchen to table. Table etiquette requires that guests remove
the lid, rest the cover, rim side down, on the side of the underplate, and replace it
before the table is cleared. 4 ½ to 6 ½ inches across, and the depth is
approximately 2 to 3½ inches. It is narrower and deeper than a soup plate, a
coupe soup bowl, or a soup-cereal bowl.

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(E) LUG SOUP BOWL

4½ to 5½ inches in diameter and 2½ inches deep.

Built to withstand oven temperatures, the lug soup bowl is used to present an
individual serving of French onion soup put under the broiler to melt cheese, and
is also known as an onion soup bowl.

(F) CREAM SOUP BOWL AND SAUCER

4 to 5 inches in diameter

Use to serve a first course of pureed soup at meals with a light menu.

(G) BOUILLON CUP AND SAUCER

3 ¾ inches in diameter and features a companion saucer about 5 1/ 2 inches

across.

Bouillon is drunk entirely from the cup or sipped from a spoon, one or the other
but never both (that's bad table manners!). To test the temperature, a single sip is
taken from the spoon. When bouillon is drunk from the cup, the cup is held by
one or both of the open-loop handles, whichever is more comfortable.

FINGER BOWL

4 inches in diameter by 2 ¼ inches high, a bowl used to rinse the fingertips only,
and filled with just enough water to cover them. Dining etiquette for using a finger
bowl: To prevent water from overflowing the bowl, the fingertips are rinsed one
hand at a time and wiped on a napkin held low in the lap.

RAMEKIN

Made to serve baked dishes composed largely of cheese, milk, cream, such as
custard, flan, crème brulee, or cheese soufflé.

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(6) TRAYS

At a formal meal, large trays are used to present the main course as well as
salads, cheese, and dessert, and to transport a coffee service to another room.

At an informal meal, trays are used as above, or on a buffet to serve dry food,
such as bread, rolls, cookies, or sandwiches, to hold flatware rolled in napkins, to
clear the table, and in a bar to group items.

(7) TUREENS

The tureen is a wide, deep, covered bowl made with a ladle and a matching
platter.

 The large tureen is used to serve soup, stew, and punch and to cool
champagne.

 The small tureen is used to hold sauce, gravy, and vegetables.

(8) KATORI

Other Names Bowl, Vati, Bati, Kinnam. Katoris are small metal bowls used to
serve dals and other gravies. Steel katoris, the size of ½ a cup are widely used in
India to serve curries and dals. For festivals or special occasions many families
use silver katoris.

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(9) SPOONS

Spoons are used to sip, stir, and sup. The following fourteen types are discussed
below in order of descending size. Spoons are used to transfer food from platter or
bowl to mouth. There are different types of spoon for specific tasks.

Teaspoon: It is meant for stirring coffee, tea, soups and eating.

Tablespoon: A tablespoon is bigger than a teaspoon and is used for serving food
from serving bowls.

Place spoon: It is an all-purpose spoon bigger than a teaspoon but smaller than a
tablespoon.

Soup spoon: A large rounded spoon used for eating soup. An oval spoon is used
in case soup contains meat, vegetables, bread crumbs etc.

Dessert spoon: It is used for eating sweet dishes and puddings.

Sundae spoon: Long spoons to reach the bottom of sundae glass and eat liquid or
semi-liquid food like ice-cream toppings, floats, jelly etc.

Fruit spoon: Fruit spoon has an elongated bowl and a pointed tip that aids in
cutting fruit and eating fruits like grapes, oranges and melons.

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(10) FORKS

(A) Table Forks are what we use every day for our main dishes. They can be used
forpasta, rice dishes, meat or vegetables

(B) Fruit Forks are smaller than Table Forks and are designed, together with the
Fruit Knife and the Fruit Spoon, for use with fruit dishes and appetizers

(C) Serving Forks are used together with Serving Spoons. Serving Forks are larger
than Table Forks and are designed for serving different types of side dishes

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(D) Snail Forks are small forks used for aperitifs, for skewering olives, snails,
canapés and other tidbits and appetizers.

(E) Dessert Forks are smaller than Table Forks and even smaller than Fruit Forks.
Dessert Forks have three times and are used for different dessert dishes and
sweets.

The two-tined fork is used cut meat while there or four-tined fork has other uses.

Dinner fork: Meant for the main course, dinner fork measures around seven
inches.

Salad fork: Used for eating salad, in salad fork outer tines are notched, wider and
longer than inner tines. It is six inches in length.

Forks with extra long tines: Such forks are meant for eating spaghetti, noodles.

Dessert fork: It is used for eating cake, pies and pastries. It is more or less similar
to salad fork.

Fish fork: It is used for holding and serving fish. Tines are uniform in width and
length.

Sea food fork: Sea food fork is ideal for eating crustaceans. Also called crab fork,
lobster fork, it serves two purposes. The double-pronged slim end is used to pick
sea food while the curved scraper is used to scoop out the meat.

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(11) KNIVES

(A) Dinner knife

Dinner knife is sized between 9 ½ and 10 inches. It is used to cut and push food.
It also serves as a replacement for salad knife if latter is not available.

Steak knife

A steak knife can be used in place of dinner knife or in addition to it. It can be
serrated or non-serrated depending on specific steak cuts. It is usually four to six
inches long.

(B) Luncheon knife

Slightly smaller than dinner knife, luncheon knife is used with luncheon plate to
suit the size of the plate. Dinner knife is equally acceptable when luncheon knife
is not available.

(C) Fish knife

Fish knife is used when fish is served for dinner. Fish knife measures 8 ¾ inches
with a wide blade and dull edge. The tip of fish knife aids in separating layers of
fish and lift bones.

Dessert knife

Dessert knife can be used for dessert, fresh or candied fruit. It can be used to cut
cakes and pastries. It goes together with the dessert spoon.

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(D) Fruit knife

Measuring between 6 ½ and 7 ¼ inches, fruit knife has a pointed tip and a narrow
straight. The blade can be serrated or slightly curved. It is meant to cut and peel
fruits.

Butter knife

Small in size at 5 to 6 inches, butter knife has a rounded point so that it does not
scrape the bread while spreading butter. Dinner knife is equally acceptable if
butter knife is not available.

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 CONTENTS

INTRODUCTION
(1) PLATE
(A) DINNER PLATE
(B) LUNCHEON PLATE
(C) ROUND SALAD PLATE
(D) FISH PLATE
(E) ESSERT PLATE
(F) CHEESE PLATE
(G) TEA PLATE
(H) FRUIT PLATE
(I) BREAD-AND-BUTTER PLATE
(2) SAUCER
(A) BREAKFAST CUP AND SAUCER
(3) CUP
(A) TEACUPS
(B) COFFEE CUP
(C) CHOCOLATE CUP
(4) MUGS
(5) BOWL
SOUP BOWLS
BOWL SHAPES
BOWL HANDLES
VOLUME
(A) SOUP PLATE
(B) COUPE SOUP BOWL
(C) SOUP-CEREAL BOWL

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(D) COVERED SOUP BOWL
(E) LUG SOUP BOWL
(F) CREAM SOUP BOWL AND SAUCER
(G) BOUILLON CUP AND SAUCER
FINGER BOWL
RAMEKIN
(6) TRAYS
(7) TUREENS
(8) KATORI
(9) SPOONS
(10) FORKS
(11) KNIVES
(A) DINNER KNIFE
STEAK KNIFE
(B) LUNCHEON KNIFE
(C) FISH KNIFE
DESSERT KNIFE
(D) FRUIT KNIFE
BUTTER KNIFE
USES AND APPLICATIONS
B.I.S. SPECIFICATION
PROCESS FLOW CHART
MANUFACTURING PROCESS
THESE PROCESS STEPS MAY INCLUDE:
BLANKING
CHARACTERISTICS OF THE BLANKING PROCESS INCLUDE:
THE BLANKING PROCESS HAS SOME DOWNSIDE EFFECTS. THESE INCLUDE

HEATING CIRCLE
DEEP DRAWING

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PROCESS
VARIATIONS
TOOL MATERIALS
LUBRICATION AND COOLING
CUTTING/TRIMMING
SPINNING AND FLOW FORMING:
POLISHING/FINISHING
TESTING
(A) STAINING TEST
(B) MECHANICAL SHOCK TEST (FOR CLADDED UTENSILS ONLY)
(C) THERMAL SHOCK TEST (FOR CLADDED UTENSILS ONLY)
(D) DRY HEAT TEST (FOR CLADDED UTENSILS ONLY)
(E) COATING THICKNESS TEST
MARKING
MARKET POSITION
SILVERWARE SALES BY MMTC RISE
GROWING DEMAND FOR CUSTOMIZATION IN TABLEWARE
PRODUCTS IN INDIA
BRINGING PRODUCT WITH A DIFFERENCE
EVOLUTION AND INNOVATION
PLANT LAYOUT
MANUFACTURERS/SUPPLIERS OF SILVER UTENSIL
SUPPLIERS OF SILVER SHEET
SUPPLIERS OF PLANT AND MACHINERY
SUPPLIERS OF DEEP DRAWING PRESS
SUPPLIERS OF CIRCLE CUTTING MACHINE
SUPPLIERS OF SPINNONG LATHE
SUPPLIERS OF POLISHING MACHINE
SUPPLIERS OF TRIMMING MACHINE
SUPPLIERS OF DEEP DRAWING PRESS

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SUPPLIERS OF CIRCLE CUTTING MACHINE
SUPPLIERS OF SPINNONG LATHE
SUPPLIERS OF POLISHING MACHINE
SUPPLIERS OF TRIMMING MACHINE
SUPPLIERS OF POWER PRESS
SUPPLIERS OF SHEARING MACHINE
SUPPLIERS OF ROLLING MACHINE
SUPPLIERS OF FLYPRESS
SUPPLIERS OF BENDING MACHINE
SUPPLIERS OF MECHANICAL PRESS
SUPPLIERS OF SHEET LAVELING MACHINE
SUPPLIERS OF PUNCHING PRESS
SUPPLIERS OF GRINDING MACHINE
SUPPLIERS OF POWER TRANSFORMERS
SUPPLIERS OF ELECTRICAL PANEL
SUPPLIERS OF AIR POLLUTION CONTROL EQUIPMENTS
SUPPLIERS OF AIR CONDITIONING EQUIPMENTS
SUPPLIERS OF AIR COMPRESSORS
SUPPLIERS OF MATERIAL HANDLING EQUIPMENTS
SUPPLIERS OF FIRE FIGHTING EQUIPMENTS
SUPPLIERS OF SHOT BLASTING MACHINE
SUPPLIERS OF JIGS AND FIXTURE
SUPPLIERS OF SUBMERSIBLE WATER PUMP

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APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)

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 COST ESTIMATION

Plant Capacity 100 Kg/Day

Land & Building (2000 sq.mt.) Rs. 2.20 Cr
Plant & Machinery Rs. 52 Lac
Working Capital for 2 Months Rs. 20.94 Cr
Total Capital Investment Rs. 23.89 Cr
Rate of Return 26%
Break Even Point 41%

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