Familiarization of F&B
Service equipment.
Elegant and attractive service ware,
colorful and clean dishes, quality plates and glassware adds to the décor of a
restaurant. However several factors have to be considered while selecting these
equipments.
- Standard of
the restaurant.
- The type of
menu and service offered.
- Décor and
theme of the restaurant.
- Type of
clientele.
- Durability
of equipment.
- Ease of
maintenance.
- Availability
when stocks runs out for replacement.
- Storage.
- Flexibility
of use.
- Price
factors
- Industry
standardization.
Food
and Beverage service equipment may be divided into:-
- Glassware: these refer
to all type of glasses being used in restaurant for various purposes.
Different
types of glasses & their capacity (sizes):-
·
Brandy balloon /
Snifter / Inhaler 8
oz (ounce)
·
Rolly polly 9
oz
·
Liqueur glass
2/3 oz
·
Tom Collin
12 oz
·
Hi ball 8 oz
·
Juice glass
5 oz
·
Old fashioned
9 oz
·
Water goblet
10 oz
·
Red wine
7 oz
·
White wine
5 oz
·
Champagne tulip
6 - 8 oz
·
Champagne flute 6 - 8
oz
·
Champagne saucer 6 oz
·
Sherry copita
3 oz
·
Beer goblet 10 -
12 oz
·
German/Alsace 6 - 8
oz
·
Flute 6
- 8 oz
·
Cocktail glasses: 3 oz
- Chinaware: these refer
to all items made from China clay material.
Sizes
of different crockery items
There is a wide range of items available
and their exact sizes vary according to the manufacturer and the design
produced or asked.
Name
of Dish Size
·
Sideplate (B&B Plate) 15
cm (6 in) in diameter.
·
Sweet plate(Dessert plate) 18 cm (7 in) in diameter.
·
Fish plate
20 cm (8 in) in diameter.
·
Soup plate 20 cm (8 in) in diameter.
·
Joint/ Dinner/ Full Plate 25 cm
(10 in) in diameter.
·
Cereal/ sweet plate 13 cm (5 in) in diameter.
·
Saucer 4 inch diameter
·
Breakfast cup & saucer
23-28 cl (8-10 fl oz)
·
Teacup and saucer 18.93 cl (6 2/3 fl oz)
·
Coffee cup and saucer (demitasse) 9.47 cl
(3½ fl oz)
·
Teapot
28.4 cl (1/2 pint)
56.8
cl (1 pint)
85.2 cl
(1½ pint)
113.6
cl (2 pint)
Some Other items of china required
include:
- Salad crescent
- Hot water jug
- Milk jugs
- Cream jugs
- Coffee pots
- Hot milk jugs
- Consommé cup and saucer
- Sugar basin
- Butter dishes
- Ashtrays
- Egg cups
- Soup bowl/cups
- Platter (oval plate)
3.
Tableware: these includes
the dishes, glassware, cutlery and flatware eating
Table ware may be categorized as follows:
Ø
Flatware :
refer or denotes all forms of spoon and forks.
Ø
Cutlery : refers to knives and other cutting
instruments.
Ø Hollowware :
refer to any items made from Silver, or glass
apart from flatware and cutlery
eg. Teapots, milk jugs, sugar basins, oval flats etc.
Flatware and cutleries:
There is an almost unlimited range of
flatware, cutlery and hollowware in use in the catering industry today. These
items are necessary to give with knife, fork, spoon, flats, and vegetable
dishes and lids, entrée dishes and lids, soup tureens, teapot etc.
Some of the important flatware and
cutleries are as mentioned below:
- Soupspoon: used for serving soup.
- Fish knife: used for poison (Fish)
courses
- Fish fork: used for poison (fish)
courses
- Joint knife: used for entrée (main course) dishes
- Joint fork: used for entrée (main
course) dishes
- Sweet fork: used for dessert courses
- Sweet spoon: used for dessert courses
- Side plate: used for cover layout and
normally use for keeping bread slices or
any accompaniments. - Side knife: kept over the side plate,
generally used for applying butter or jam
over bread slices. - Asparagus holder: used to hold asparagus
spears when eating.
- Pastry slicer: used in sweet trolley for
serving portions of gateau.
- Oyster fork: used with dishes made of
shellfish/oysters e.g. Shellfish cocktails
- Pastry fork: used for afternoon teatime
for having snacks and pastries.
- Corn-on-the-cob holders: used for holding the cob, by piercing
each end of the cob.
- Lobster pick: used to extract the flesh from
the claw of lobster.
- Butter knife: used to spread butter on
the bread.
- Caviar knife: knife with a short broad
blade used for spreading the caviar.
- Fruit knife and fork: for having grapefruits.
- Ice-cream spoon: used for all ice creams
served in coups
- Sundae spoon: used for ice cream sweet
in a tall glass.
- Snail tongs: used to hold snail shell.
- Snail dish: the dish is round with two ears,
having six indentations to hold a
portion (6) of snails. - Snail fork: used to extract the snail
from its shell.
- Cheese knife: used for serving cheese from cheese
board.
- Sugar
tongs:
required for cube sugar.
Special
Tableware
Silver
Tea Tong
The
silver tea tongs (called also silver sugar tongs or silver sugar nips) are used
for lifting sugar cubes from the sugar bowls and add to tea cups.
Asparagus
Holder
The
asparagus holder is an utensil for a diner to hold a single stalk of asparagus.
It is made of a single strip of metal, bent in the form of U-shaped tongs, with
a small square plate at each end to grip the stalk.
Pastry
Slicer
Pastry
slicer is used for serving pastries (portion of gâteau)
Pastry
Fork
Pastry
fork is a small fork designed for eating pastries and other desserts while
holding a plate. It is typically designed so that it can be used with the right
hand, while the left hand holds the plate. It therefore has the left side
widened to be used like a knife to cut the food when pressed down on the plate.
Left-handed pastry forks have the right side widened instead. This fork may also
be used to lift fruit pieces from the plate
Oyster
Fork
A
fork used for picking up shellfish cocktail or oysters. This fork is shaped
like a regular fork, but it slightly smaller and the tines are curved outward.
Lobster
Pick
This
long, narrow utensil is used to pull every shred of meat from the hard-to-reach
cavities (such as the legs) of lobsters and crabs. The tip of a lobster pick
can either be pointed or in the shape of a tiny, two-prong fork.
Snail
Tong and Snail Fork
Small,
spring-operated tongs used to hold hot snail shells while extracting the snail.
Unlike most tongs, these open by squeezing the handles. When the pressure is
released, the tongs snap securely around the snail shell.
Snail
Dish
It
is a round dish with two ears having six indentations to hold portion of six
snails.
Skewers
A
long and thin pointed rod that comes in various sizes. Skewers are made of
metal (Usually made of stainless steel) often has a ring at one end. They're
most often used to hold meat in place during cooking/ serving, as well as to
skewer meat and vegetables to be grilled. The best skewers are square or
flat-shaped that holds food securely when moved.
Ice-cream
Scoop
It
is used to remove ice cream from a carton or other container while forming the
ice cream into a ball or oval shape. Ice-cream scoops come in several styles
and sizes. The simplest is a plain metal scoop- o or spade-shaped utensil. Next comes one
shaped like a half-globe or oval with a spring-action lever in the handle. When
squeezed, the lever moves an arc-shaped blade across the scoop's interior and
ejects the
ice-cream ball. The nonstick-style scoop has
antifreeze sealed inside.
Nutcracker
It
is a tool for cracking hard nutshells, usually consisting of two hinged metal
arms between which the nut is squeezed.
Some basic heavy duty equipments.
Hot plate:
an electrically heated plate for cooking or heating food. Some sideboards have
attached hot plates to keep the food warm before service.
Bain Marie (water bath):
is a French term used for a piece of equipment to keep the food hot. The
equipment contains water that is at a simmering point. The food containers are
placed in this water.
Food warmer: an
arrangement in the pick-up area to keep the plated food or food in entree
dishes hot. It may have electrically heated filament or light bulb.
Salamander:
an electrical equipment like an oven used to brown or glaze the top of certain
food items or to toast bread.
Plate warmer:
an electrical equipment in the pantry used to keep the plates warm before the
service starts.
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