Preparing Service Station and Equipment.pptx

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1. Preparing Service Station and Equipment/Utensils and Supplies

2. Dinnerware Dinnerware This is usually used in serving main courses, salads, breads and other specialized hot and cold desserts.

3. 1. Platter Comes in 16’’, 14’’, 12’’, 10’’, and 9 inches in diameter. It comes in round and oval shapes that are used to hold several portions of food.

4. 2. 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.

5. 3. Dinner plate A 10’’ plate used to serve the entrée dish or the main course.

6. 4. Fish plate An 8-9’’ plate.

7. 5. Luncheon or Breakfast plate A 9’’ plate used for multiple purposes, like informal daily dining, breakfast, or under plate for soup bowls.

8. 6. Soup bowl/ Soup plate A 9’’ plate intended for soup, cereal, salad or dessert. Usually this goes with an under-liner plate.

9. 7. 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 bowl

10. 8. Bread and butter plate a 6’’ plate used for serving breads, molded salads, rice or desserts.

11. 9. Cereal bowl a 6’’ dip dish used for serving cereals, desserts, or rice. Sometimes for salads with dipping sauce or dressing.

12. Flatware This is usually used in the process of having a meal, getting the food from the chinaware or dinnerware. Others are used in serving food and cutting the food.

13. 1. Serving spoon and fork For serving main dish and vegetables.

14. 2. Butter Spreader A small broad spatula – like knife, used to spread butter and marmalades. It is approximately 5 to 6 inches long with a rounded or slightly wide tip.

15. 3. Soup ladle For soup from a soup tureen.

16. 4. Sauce spoon A wide, shallow spoon used for sauces and lifting foods out of casseroles.

17. 5. Snail tongs or Escargot For holding in the shell so the snail fork can extract them.

18. 6. Pastry tongs For picking up and serving pastries.

19. 7. Dinner spoon For main course; this is commonly used to consume rice in Asian countries like Philippines.

20. 8. Dinner knife A table knife with straight serrated cutting edge that is broad with a rounded tip, used for entrées. It is used to cut and push food and is laid on the table at all meats, except when soup is served.

21. 9. Soup Spoon it is a large or rounded bowl, used mainly for soup.

22. 10. Teaspoon The average teaspoon measure approximately 5 ½ to 6 ¼ inches in length; is used only for informal dining to stir hot beverages (coffee) and eat solid food.

23. 11. Dessert spoon and fork An elongated oval spoon used for dessert.

24. 12. Demitasse spoon Half the size of the regular teaspoon, used together with demitasse cup for after dinner coffee or hot chocolate, at an average length of 3 to 4 inches.

25. 13. Fish knife A pointed hook like tip used for fish appetizer like smoked salmon, pates and deboning fish. It varies in sizes though the usual is 8 ¾ inches long. It features a wide blade with a dull edge and a tip made with a notched point.

26. 14. Fork Used for fish and sometimes seafood dishes; is approximately 7 ¼ – 7 ¾ inches in length.

27. 15. Steak knife A serrated cutting edge with a pointed tip used for steaks. It is approximately 8 ¼ to 9 inches long.

28. 16. Salad knife For salad like chef’s salad and Caesars salad.

29. Glassware This is usually used in beverages/drinks or any liquids. It is also used in nonalcoholic and alcoholic drinks. There is a specific glass intended for any beverages, example white wine glass is for white wine.

30. 1. White wine glass For serving white wines in general. It is generally narrow but not as narrow as champagne flute, with somewhat straight or tulip shaped sides, allowing the chilled wine to retain its temperature. It has a smaller mouth to prolong the coolness of chilled wine.

31. 2. Red Wine Glass Also burgundy glass, for serving red wine in general, specifically burgundy, Pinot Noir and Merlot. It is characterized by its rounder; the mouth is wider which gives the wine a chance to breathe.

32. 3. Whisky sour glass For whisky sour drinks, rum or brandy sours.

33. 4. Brandy snifter For brandy, cognac, Armagnac, and fine champagne (Remy Martin) to capture its aroma.

34. 5. Collins glass it is usually used for long drinks, fizzes and fresh fruit juices like fruit punch, Tom Collins, Singapore Sling, and Tequila Sunrise.

35. 6. Margarita Glass For champagne cocktails. It has curve between the mouth and the stem.

36. 7. Lowball glass/Rock glass/Old fashioned glass Is a short tumbler used for serving liquor “on the rock”, meaning over ice, or cocktails having few ingredients. It is named after the Old-Fashioned cocktail, White Russian that is traditionally served in such glass.

37. 8. Champagne flute For serving champagnes or sparkling wines. It is characterized by a long stem with a tall, narrow bowl on top; the shape keeps the sparkling wine attractive and inviting during its consumption.

38. 9. Cocktail/Martini glass For Martini, Manhattan, Rob Roy, Grasshopper, Pink Gin, Gin Sling, Rusty Nail, Gibson and Negroni. It has a cone shaped bowl on a stem above a flat base used to serve cocktail.

39. 10. High ball glass It is a glass tumbler which holds same volume of liquid as Collins glass but stouter in shape and is used to serve highball cocktails (spirits mixed with water, tonic, soda, and ginger ale) and other mixed drinks like juices and soft drinks.

40. 11. Pilsner glass It is used to serve various types of light beers but is intended for pilsner; made to showcase the color, clarity and to maintain a nice head for the pilsner.

41. 12. Water goblet Used for serving water.

42. OTHER SPECIALIZED UTENSILS This utensil also aids the process of serving food to the guests. It may be directed to the guests need or to waiter’s or server’s tool.

43. 1. Pasta server Used for serving pasta like spaghetti and noodles.

44. 2. Cup and saucer Hollow bowl that supports a cup, it is used to serve coffee or tea

45. 3. Bouillon cup Made for serving broth-based soups (or bouillon). The bowl of the cup is narrower and deeper than that of the cream soup bowl, the purpose is to better retain the heat of the bouillon by limiting the surface area exposed to the cooler air

46. 4. Silver food cover/Dome/Cloche A cover for a dish easily removed when it is about to served.

47. 5. Water pitcher Commonly used for serving service water.

48. 6. Ice bucket A basic bar tool commonly used for serving ice cubes. However, it is used a stand or container for white wine in restaurant service on a bed of ice water to keep it under chilled temperature.

49. Furniture This is usually made of wood or a combination of other materials. This is very important in the dining areas for the customers feel comfortable for dining. Careful selection and choosing a design must be considered to add a very good ambiance in the restaurant.

50. 1. Tables Generally comes in three shapes: round, square and rectangle. Some shapes are trapezoids, serpentine (arch shape) and half rounds.

51. 2. Chairs Sizes and shapes of chairs will vary but all should be sturdy, large enough to seat guests comfortably and clean. Chairs should also be checked for rough edges of legs that can snag on guest clothing. It includes tiffany, 27 straight backed padded chairs, stacking chair, folding chair, cantilevered chair, and molded chair.

52. 3. Other furniture Include flambé trolley, used by restaurants with table side preparation. In French Service or captain, prepares dishes in the cart, it is positioned beside the guests table.

53. Table Service Utensils, Linens and other Restaurant Supplies These materials are used to cover the table to look more elegant and gives beauty in table set up. Table skirting also may be used, usually in a buffet style of table service. Therefore, tablecloth is very important in setting up the table.

54. 1. Tablecloth It is used to cover dining table and it should be large enough to cover the top as well as portion of the legs of table.

55. 2. Table Napkin A piece of cloth used to wipe lips or finger or to protect our cloth.

56. 3. Top Cloth This is designed to be laid over the tablecloth to protect it from spillage and provide it a longer life.

57. 4. Other Items and Supplies Salt and pepper shaker, toothpick holder, bill folder, tent cards, table runners, candle holder, flower vase, trays, menu cards/book, highchair.