FOOD AND BEVERAGE

Report
WITH WINE APPRECIATION
OBJECTIVES
Cover
 Table Appointments

 Dinnerwares/Chinawares
 Beverage/Glassware
 Linens
 Servicewares
Breakages
 Proper Storage of Equipment

COVER

It refers to the space allotted for one
dinner including all the required eating
utensils, dependent on the menu
offered.
TABLE APPOINTMENTS

It refers to tools used for eating,
covering the table and serving the food.
DINNERWARES/CHINAWARES

Showplate – 12-inch serve as underliner
for formal sit-down dinners.
DINNERWARES/CHINAWARES

Dinner Plate – 10-inch plate used to
served entrée or main course.
DINNERWARES/CHINAWARES

Breakfast Plate – 9-inch plate used for
multi-purposes.
DINNERWARES/CHINAWARES

Bread and Butter Plate – 6-inch plate
used for serving bread, molded salads,
rice or desserts.
DINNERWARES/CHINAWARES

Salad Plate – 7-inch plate intended for
serving salads or desserts or may be
used as underliner.
DINNERWARES/CHINAWARES

Soup Plate – 9-inch deep plate intended
for soup, cereal, salad or dessert. This
goes with underliner.
DINNERWARES/CHINAWARES

Cereal Bowl – 6-inch deep dish used for
serving cereals, dessert or rice.
DINNERWARES/CHINAWARES

Cup and Saucer – This come in pairs
and is used for serving coffee or tea.
DINNERWARES/CHINAWARES

Demitasse Cup and Saucer – also
comes in pairs and usually half the size
of the regular cup and saucer.
DINNERWARES/CHINAWARES

Bouillon Cup – also known as
consomme bowl. It is a container used
to serve clear soup.
DINNERWARES/CHINAWARES

Monkey Dish – container for sauces and
gravy.
FLATWARE/CUTLERY

It refers to table appointments
used for serving, dipping, cutting
or spearing food.
FLATWARE/CUTLERY

Dinner Spoon – with oval bowl used for
entrees
FLATWARE/CUTLERY

Soup Spoon – with round bowl used for
soup
FLATWARE/CUTLERY

Dessert Spoon – an elongated oval bowl
used for dessert
FLATWARE/CUTLERY

Teaspoon – with oval bowl smaller than
dinner spoon.
FLATWARE/CUTLERY

Demitasse Spoon – half the
size of the regular teaspoon.
FLATWARE/CUTLERY
Long Spoon – a long handledteaspoon used for serving drinks in tall
glasses

FLATWARE/CUTLERY

Sugar Spoon – a small spoon
with a spreading bowl, used
to serve sugar
FLATWARE/CUTLERY
Dinner Knife – a straight or
serrated cutting edge that is
broad with a rounded tip, used for
entrees

FLATWARE/CUTLERY

Fish Knife – a pointed-hook
like tip used for deboning fish
FLATWARE/CUTLERY

Steak Knife – a serrated cutting edge
with a pointed tip used for steaks
FLATWARE/CUTLERY

Butter Spreader – a small broad spatulaliked knife used for butter and
marmalade
FLATWARE/CUTLERY

Cheese Knife – a carved pointed hookliked tip used for cutting cheese
FLATWARE/CUTLERY

Dinner Fork – a four-pronged utensil
used for entrees
FLATWARE/CUTLERY

Salad Fork – a four-pronged
utensil, shorter and broader
than dinner fork used for salads
FLATWARE/CUTLERY

Dessert Fork – a three-pronged utensil
shorter than dinner fork used for
desserts like pastries and cakes
FLATWARE/CUTLERY
Oyster/Seafood fork – a very
small three-pronged utensil
used for appetizers like oyster, clam and
other shellfish

FLATWARE/CUTLERY

Pickle Fork – a very small
two-pronged utensil used for
appetizer
FLATWARE/CUTLERY

Serving spoon and Fork – large spoon
and fork with bigger bowls and tines and
longer handles used for serving main
dish like vegetables.
FLATWARE/CUTLERY

Sugar Tongs – small tongs used to
served sugar cubes
FLATWARE/CUTLERY
Soup Ladle – a long-handled
utensil with a big round bowl and a bent
handle used to serve soup

FLATWARE/CUTLERY

Gravy Ladle – a smaller version of soup
ladle used for serving gravy and sauce
FLATWARE/CUTLERY

Pie Server – a short leaf-shaped
spatula with an elongated handle used
for serving cakes and pies
FLATWARE/CUTLERY

Pasta Server – a crab-liked bowl utensil
used to scoop noodles and pasta
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Water Goblet – 8-12-ounce, wide mouth,
wide bowl with not so high stem. It is used o
served water.
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Martini Glass – 2.5 – 5-ounce body
with long stem of different shapes.
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Champagne Glass – a 4.5 – 5-ounce
saucer-liked body with long stem,
or a flute-liked body with long stem
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Cordial Glass – a 1-ounce tulip-shaped body
with a short stem
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Sherry Glass – a 2 – 3-ounce with a very
short stem
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 White wine Glass – a 3 – 5-ounce flute-
shaped body with a long stem
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Red Wine Glass – a 3 – 5-ounce, wide
mouth body with a long stem
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Brandy – a 5 – 11-ounce oblong-shaped
body with an arched mouth and a very short
stem
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Pilsner - a 7 – 12-ounce glass, long, narrow,
triangular body with a very short stem. The
base is narrower than the mouth
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Sherbet – a 6-ounce glass, wide mouth,
saucer-liked thick body. This may be used
for sundae, ice cream or molded dessert
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Hurricane Glass – 8 – 12-ounce
with curved body at the middle
BEVERAGEWARE / GLASSWARE

Tumblers
 Old Fashioned Glass – a 7.5-ounce glass,
narrow base with a wide mouth and a thick
body
BEVERAGEWARE / GLASSWARE

Footed / Stemmed
 Parfait Glass – a 4.5 – 8-ounce glass, tall,
narrow, body, same shape from top to
bottom and with a very short stem
BEVERAGEWARE / GLASSWARE

Tumblers
 High Ball – a 12-ounce tall glass same width
from base to mouth
BEVERAGEWARE / GLASSWARE

Tumblers
 Whiskey Glass – a 1.5-ounce narrow base
glass with a wide mouth and body similar to
old fashion glass but smaller
BEVERAGEWARE / GLASSWARE

Tumblers
 Collins – similar to high ball glass but
smaller in size
BEVERAGEWARE / GLASSWARE

Mug
 Beer Mug – similar to old fashioned glass
but thicker and with handles.
BEVERAGEWARE / GLASSWARE

Mugs
 Irish Coffee Mugs – a decorative glass
almost similar to hurricane glass but with
handle
LINENS

Table Cloth – material used to cover the
entire surface of the table
LINENS

Silence Cloth – a heavy pad of material
placed underneath the tablecloth mainly
used to minimize the noise while serving
LINENS

Runner – a long, narrow strip of cloth
placed in bare tables
LINENS

Placemat – the common sizes ranges
from 18-24 inches long.
LINENS

Top Cloth – a small piece of cloth placed
on top of larger tablecloth
LINENS

Table Napkin – this is a small piece of
cloth used to protect guest from spills
 Dinner Napkin – 18 – 24 inches
 Luncheon or Breakfast Napkin – 9 – 12
inches
 Tea Napkin – 6 – 9 inches
 Cocktail Napkin – 4- 6 inches
LINENS

Skirting Cloth – a long piece of cloth
used to hide the tables’ legs to make it
more presentable
SERVICEWARES

Vegetable Dish – a deep serving dish
used for vegetable, rice, or any saucy
dish
SERVICEWARES

Soup Tureen – a deep serving dish for
soup with underliner and fitted cover
SERVICEWARES

Platters – usually in oval-shaped dishes
used for serving variety of dishes
SERVICEWARES

Coffee Pot / Tea Pot – a pot used in
serving coffee / tea.
SERVICEWARES

Water Pitcher – a device used in serving
water.
SERVICEWARES

Decanter – a container used to decant
wine
SERVICEWARES

Carafe – a container used in holding
juices, modifiers and emulsifiers in the
bar

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