WITH WINE APPRECIATION FOOD AND BEVERAGE
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 saucesand 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 handled- teaspoon 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 spatula-liked knife used for butter and marmalade
FLATWARE/CUTLERY • Cheese Knife – a carved pointed hook-liked 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