tools and equiptment used in food and beverages services

food service management

1. FOOD & BEVERAGE SERVICE TOOLS AND EQUIPMENT

2. OBJECTIVES: 1.IDENTIFY FOOD AND BEVERAGE SERVICE TOOLS AND EQUIPMENT. 2.APPRECIATE THE USES OF THE DIFFERENT TOOLS IN FOOD SERVICE. 3.LABEL AND DISCUSS THE USES OF THE DIFFERENT TOOLS AND EQUIPMENT

3. EQUIPMENT CLASSIFICATION

4. FIXED EQUIPMENT 1) Furniture 2) Floor 3) Walls 4) Ceiling

5. MOBILE EQUIPMENT It includes all trolleys, carrying stations that are maneuvered, in order to provide specialized service to a guest with style. For example flambé trolley, salad trolley, carving trolley etc.

6. CIRCULATING EQUIPMENT It broadly includes: 1)Dinnerware 2)Silverware/ Flatwares 3)Beverageware 4)Linens

7. DINNERWARE The plates, serving bowls, platters, and other tableware used in serving a meal Types of Dinnerware SHOW PLATE OR PLACE PLATE(12”DIAMETER) DINNERPLATE (10”DIAMETER) SALAD PLATE (8”-8.5”DIAMETER) DESSERT PLATE (6”DIAMETER) BREAD AND BUTTER PLATE(6-7”DIAMETER)

8. SHOW PLATE Is placed on the tables before guest arrived DINNERPLATE (10”DIAMETER) Used for the main course of a meal. SALAD PLATE (8”-8.5”DIAMETER) It is used in salads before main course. DESSERT PLATE (6” DIAMETER) i t is used for formal dining occasions where different function, but as the name implies, the most prevalent use of a dessert plate is to serve dessert. BREAD AND BUTTER PLATE (6-7” DIAMETER) Used to separate bread and butter from sauce, gravy, and juices from other foods on the plate

9. FLATWARES It refers to table utensils used to serve and eat food, such as forks, spoons and butter knives all of which are fairly flat in design. TYPES OF FORKS ESCARGOT / SEAFOOD FORK These are two prong forks made of stainless stee l which are used with escargot dishes. COCKTAIL FORK This is a small fork like trident, used for spearing cocktail garnishes such as olives SALAD / DESSERT FORK It has flatter and slightly broader tines than those of a dinner fork, used when vegetables are served as salads.  

10. FISH FORK It is usually smaller than the meat fork is meant when eating fish DINNER FORK It is used to eat the main entrée.     CARVING FORK It is used in conjunction with a carving knife, specifically design in carving meat SALAD SERVING FORK It is used to serve food as tossed salad.

11. TYPES OF SPOONS DEMITASSE SPOON It has a vary sizes depending on the size of the demitasse cup and saucer SOUP LADLE It is a ladle for soups that has a variety of shapes and sizes depending on the deep bowls whether it is round, oval or fluted GRAVY SPOON It comes with the sauce boat which is used in courses with gravy or other sauces.

12. TABLE SPOON It is larger than a teaspoon or a dessert spoon, used in serving food at the table and as standard measuring unit in recipes. TEASPOON It is used to stir hot beverages TABLE SPOON It is larger than a teaspoon or a dessert spoon, used in serving food at the table and as standard measuring unit in recipes. TEASPOON It is used to stir hot beverages

13. DESSERT SPOON It is an oval shaped spoon that has the length midway between the length of the tablespoon and teaspoon which is primarily used when dessert is served SOUP SPOON It is used when soup is served. PARFAIT It is used for stirring iced tea in tall glasses which has the same purposes like the Long Drink. SERVING SPOON It is much larger than a spoon used for eating. It is used to move food from the main dish to individual plates   PASTRY LIFTER It is used to move the pastry from the main dish to the dessert plate.  

14. TYPES OF KNIFES   FISH KNIFE It has varying shapes and sizes which are used when fish is being served STEAK KNIFE It is a special knife that has a sharp tip and a serrated edge to cut thick portions of meat   CARVING KNIFE It has straight edge, a shorter, thinner and wider blade which enables it to cut the slices of meat.

15. GLASSWARES -a container or object made from glass. Types: Stemmed or footed and Non footed GLASSES AND THEIR SIZES:- White wine: 8-9oz Red wine: 8-9oz old fashioned: 7oz Martini: 5- 6oz Beer goblet: 10-12oz Brandy balloon: 8- 10oz high ball: 10- 12oz and 8- 12oz  

16. LINENS Linen is a cloth woven from flax and used for all linen used in the food and beverage department