72 Fundamentals of Food & Beverage Service Operation

TABLEWARE
SILVERWARE
DEFINITON Anything made of sterling silver, silver plate and stainless silver; used in the dining room for eating or serving. Forks, knives; cutleries, etc.

a. FALTWARE
Anything made of sterling silver, silver plated and stainless steel like serving forks, gravy spoon used in the dining room for eating or serving.

b. HOLLOW WARE
Anything hollow that is made of silver, silver-plated, stainless steel like creamery set, candy bowl. COVERAGE Spoons 1. Coffee spoon 2. Tea spoon 3. Dessert spoon 4. Cereal spoon 5.Soup spoon 6. Table spoon Forks 1. Oyster fork 2. Cocktail fork 3. Dessert fork 4. Salad fork 5. Fish fork 6. Dinner fork HANDLING 1. Never hold the fork in tines, the spoon in the bowl, knife in the blade, always hole by the handle. 2. All flatwares are handed at the handle. CARE 1. Wash silver seperately from the kitchenware. 2. Wash with water, with mi Id detergent, then rinse with hot water. 3. Dry at once with a flannel or soft cloth. Knives 1 .Butter kinfe/butter spreader 2. Dessert knife 3. Fish knife 4. Dinner knife

Serving implaments 1. Ladle 2. Pie server/cake lifter 3. Serving fork 4. Serving spoon

Table Setting 75
Figure 5.2

PLATE

Plate ware includes dessert plate, soup bowls, teacups and saucers, and coffee mugs. Below is a list of common types of platware along with images of each.

bread and butter/side

(saucers)

(plates)
Finger Bowl Fruit Nappy Soup Bowl

b) bowls:

( Sugar
Bowl Sauce Cup c)

cups/mugs:

o>
Demitasse Cup

0>
Coffee/Tea Cup

Coffee/Tea Mug

d)other:

Cream Pitcher

CJ> 00
Salt and Pepper Shakers

Sauce Boat

Table Setting 77

CHINAWARE
DEFINITION Any item used in the dining room that are soup plate, service plate, saucer, bread late, dinner plate, etc. that is made of:
a. Porcelainb. Earthenwarec. Ceramicsd. Melamine-

transparent less than transparent clay plastics that goes with chinaware

OVERAGE
Dinner plate Breakfast plate Dessert plate Service plate Creamery set Bread plate Cups and saucers

VNDLING

Soup plate

1. Cups are handed at the handle. 2. Plates- palm in with your thumbs at the edge. : ; S H WASHING 1. Never use steel wool for washing, always scrape with rubber spatula. 2. Wash with warm water, rinse detergent with running water. 3. Wipe at once with a flannel. Arrange accordingly to sizes and shapes. STORAGE In filing, do not slide, avoid clashes. Store according to shape and sizes. Never e cups.

78 Fundamentals of Food & Beverage Service Operation

GLASSWARE
CLASSIFICATION ACCORDNG TO THE DESIGN 1. Pressed glass- used for plates 2. bowl with designs 3. glasses (wine) PRESSED HOLLOW WARES 1. Plates, cups and saucers, bowl 2. Tumblers, straight glasses 3. Stemmed glasses- wine glasses HANDLING 1. Glasses, tumblers are handed at the base 2. Plates- palm in with your thumbs at the edge 3. Stemmed glasses- are handed at the stem WASHING When it is greasy, wash with warm water, if not, simply with cold water, detergent, dry with soft cloth after. STORAGE I Dont file on top of each other, place it in a row. SETTING / Glasses are placed above the tip of the knife. GLASSES 1. Water goblet 2. Wine glasses(white, red, champagne) 3. Juice glass 4. Hi ball 5. Collins 6. Zombie 7. Old fashioned 8. Martini 9. Margarita ~ampa gne I Cockt Champ
At hoi pouring th the correct these will i types of gli

Cut glassCrystals-

example, stemmed

punch (crystal)

Beer:

ai

:ck/Old Fash fccted and foo

79 Fundamentals of Food & Beverage Service Operation