FOOD SERVICE EQUIPMENT

Types of cutlery, crockery, glassware, tableware and equipment needed for the service.

1. FOOD SERVICE EQUIPMENT CHAPTER 3 BY: MUMTAZUL ILYANI

2. LEARNING OUTCOMES AFTER THIS LESSON STUDENTS SHOULD UNDERSTAND THE APPERANCE AND USE OF THE VARIOUS TYPES OF CUTLERY USED FOR EATING AND SERVICE FOOD THE VARIOUS TYPES OF CROCKERY AND TABLEWARE USED FOR THE EATING AND SERVICE OF FOOD THE VARIOUS PIECES OF EQUIPMENT REQUIRED FOR THE PREPARATION OF FOOD IN THE DINING ROOM

3. FOOD SERVICE EQUIPMENT When you have read this chapter you should be familiar with: The appearance and use of the various types of cutlery used for the eating and service of food. The various types of crockery and tableware used for the eating and service of food. The various pieces of equipment required for the preparation of food in the dining-room.

4. EQUIPMENT CLASSIFICATION Fixed equipment: Furniture, floor, wall, ceiling Mobile equipment: Includes all trolleys or carrying stations Circulating equipment: Linen, glassware, chinaware, tableware

5. CUTLERY Basic cutlery (silverware) Dinner fork (table fork) Use as Main fork or joint fork Serving fork Dinner knife (table knife) Used as Main knife or joint knife

6. CUTLERY Dessert fork Used as Entrée fork Pasta fork Salad fork Dessert (or pudding) fork Fruit fork Small knife Used for Side knife (for buttering bread or spreading pâté) Entrée knife Cheese knife Fruit knife

7. CUTLERY Steak knife. Note the serrated edge Fish knife. Used for Fish Serving delicate or large items

8. CUTLERY Fish fork Used for Fish Service spoon (table spoon) Used for serving

9. CUTLERY Pudding / dessert spoon. Used for Dessert Pasta Soup spoon

10. CUTLERY Teaspoon Used for Tea Cocktail (e.g. prawn or fruit cocktails) Ice cream Dessert coupes Sugar spoon Coffee spoon

11. CUTLERY Parfait or sundae spoon Used for Desserts Ice cream Grapefruit spoon Used for Serving soft dessert

12. CUTLERY Pastry fork Oyster fork

13. CUTLERY Snail (escargot) fork Snail (escargot) tong

14. CUTLERY Lobster pick Lobster cracker

15. CUTLERY Butter knife Used for serving butter Cheese knife Used for serving cheese

16. CUTLERY Tea-strainer Sugar tong

17. CUTLERY Carving knives Bread knife

18. CUTLERY Gâteau (cake) slice Used to serve cake Soup ladle Used to serve soup

19. TABLEWARE (Common items of tableware (also called crockery or china) Cover plate Used as a presentation or showplate in the setting. Can be a simple large plate also used as a service plate or an underplate for service. Large plate (dinner plate) Used for the main course. Oval plates are sometimes used instead of round plate. Fish plate Used for fish, and sweets and desserts.

20. TABLEWARE Side plate / BB plate Used for bread and bread rolls, also cake. Soup plate Used for cream soups, also as an oatmeal (porridge) bowl, for breakfast cereals, and as a pasta bowl.

21. TABLEWARE Consommé tasse (consommé cup and saucer) Used for clear soups. Note that the consommé bowl is always served on a matching saucer. Large soup tureen (with lid) Often used for service from a guéridon rather than on the table.

22. TABLEWARE Coupe A stemmed vessel, made of glass, silver, or stainless steel. Used for cocktails (seafood or fruit), desserts, ice cream. Ravière Oval or rectangular dish, used primarily for pasta or for presenting hors d’oeuvres.

23. TABLEWARE Ramekin Comes in various size. Used for baked eggs, custards and souffés . Tea or coffee cup and saucer Sizes vary considerably. Some establishments use a smaller size for coffee than for tea.

24. TABLEWARE Demitasse and saucer / small coffee cup and saucer. Used for coffee. ( Demi-tasse is French for ‘half-cup’.) Coffee pots Long spout

25. TABLEWARE Vacuum infusion pot or Cona pot ( Cona is a trade name) Plunger cafetière

26. TABLEWARE Tea pot Hot water pot

27. TABLEWARE Sugar bowl Milk or cream jug

28. TABLEWARE Salad bowl (individual) Salad bowl (for table service)

29. TABLEWARE Saladier or salad plate Crescent-shape, used for salads or sometimes vegetables Snail (escargot) plate

30. TABLEWARE Sauce-boat ( saucière ) Serving flats, platters

31. TABLEWARE Salt and pepper set Often called the cruet. The salt pot has a single hole so that salt can be poured neatly at the side of the plate. The pepper pot has three or more holes so that the pepper can be shaken evenly over the dish. Pepper-mill (grinder) and salt-mill

32. TABLEWARE Sugar shaker (caster) Also called a dredger or sifter Plate cover

33. LARGE EQUIPMENT Warming rack ( guéridon service) Guéridon trolley

34. LARGE EQUIPMENT Flambé trolley Carving trolley (dome)

35. LARGE EQUIPMENT Réchaud (cooking lamp or warmer) Flambé pan

36. LARGE EQUIPMENT Gas cylinder burner Side Station

37. GLASSWARE

38. Parts of glassware

39. Linen Table Cloth Slip cloth

40. Linen Napkin Used for wiping the mouth and fingers while eating Avoid food spillage from fall to guest’s cloth Service cloth Used for To mop up any spills to clean ones hand to use on the handles of hot pots or utensils