L5-Food and Beverage Service Tools and Equipment - PPSX

FOOD & BEVERAGE SERVICE TOOLS AND EQUIPMENT PREPARED BY:LEAH MAE M. MAYGAY,LPT

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.

EQUIPMENT CLASSIFICATION Equipment Fixed equipment

Mobile equipment

Circulating equipment

FIXED EQUIPMENT 1) 2) 3) 4)

Furniture Floor Walls Ceiling

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.

CIRCULATING EQUIPMENT It broadly includes: 1)Dinnerware 2)Silverware/ Flatwares 3)Beverageware

4)Linens

DINNERWARE The plates, serving bowls, platters, and other tableware used in serving a meal

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)

SOUP BOWL WITH UNDERLINER

FLATWARES  It

refers to table utensils used to served and eat food, such as forks, spoons and butter knives all of which are fairly flat in design.

FORK

ESCARGOT / SEAFOOD FORK These are two prong forks made of stainless steel 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.

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.

CAKE FORK It is narrower and slightly shorter than a salad fork that is used when serving cakes and other pastries.

SALAD SERVING FORK It is used to serve food as tossed salad.

CARVING FORK It is used in conjunction with a carving knife, specifically design in carving meat.

SPOON

DEMITASSE SPOON It has a varying 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.

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.

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.

KNIFE

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.

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

GLASSES AND THEIR SIZES:-

Champagne saucer and tulip: 6-8oz

GLASSES AND THEIR SIZES:-

old fashioned: 7oz Martini: 56oz

GLASSES AND THEIR SIZES:-

Beer goblet: 10-12oz Brandy balloon: 810oz

GLASSES AND THEIR SIZES:-

high ball: 1012oz and 812oz

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

DINNER NAPKIN

Tea napkin Waiter’s cloth

Table cloth

Table Runners