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    Food and Beverage Equipments

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    Titu mama
    This document discusses food and beverage service equipment needed in restaurants, including: 1. Cutlery such as knives, forks, and spoons in various sizes for different courses. 2. Hollowware items for serving such as sauce boats, butter dishes, and ice buckets. 3. Crockery/chinaware of different sizes for plates, bowls, cups and more. 4. Glassware measured by capacity and usually plain, though some specialty restaurants use colored glassware. Proper handling of equipment to prevent breakage is also outlined.

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    Food and Beverage Equipments

    Uploaded by

    Titu mama
    17 views11 pages
    This document discusses food and beverage service equipment needed in restaurants, including: 1. Cutlery such as knives, forks, and spoons in various sizes for different courses. 2. Hollowware items for serving such as sauce boats, butter dishes, and ice buckets. 3. Crockery/chinaware of different sizes for plates, bowls, cups and more. 4. Glassware measured by capacity and usually plain, though some specialty restaurants use colored glassware. Proper handling of equipment to prevent breakage is also outlined.

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    F&b equipment as per hotel norms

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    food and beverage equipments

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    This document discusses food and beverage service equipment needed in restaurants, including: 1. Cutlery such as knives, forks, and spoons in various sizes for different courses. 2. Hollowware items for serving such as sauce boats, butter dishes, and ice buckets. 3. Crockery/chinaware of different sizes for plates, bowls, cups and more. 4. Glassware measured by capacity and usually plain, though some specialty restaurants use colored glassware. Proper handling of equipment to prevent breakage is also outlined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    17 views11 pages

    Food and Beverage Equipments

    Uploaded by

    Titu mama
    This document discusses food and beverage service equipment needed in restaurants, including: 1. Cutlery such as knives, forks, and spoons in various sizes for different courses. 2. Hollowware items for serving such as sauce boats, butter dishes, and ice buckets. 3. Crockery/chinaware of different sizes for plates, bowls, cups and more. 4. Glassware measured by capacity and usually plain, though some specialty restaurants use colored glassware. Proper handling of equipment to prevent breakage is also outlined.

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    © All Rights Reserved
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    of 11

    FOOD AND BEVERAGE EQUIPMENT

    AIMS AND OBJECTIVES

    In this lesson we shall discuss about the restaurant operating equipment’s.


    After completion of this lesson, you will be able to understand:
    1. Food and beverage service equipment’s needed for table setting such as
    glassware, chinaware and table ware
    2. Furniture, fixtures and linen
    3. Safe handling of equipment’s.
    4. Preparing the restaurant before, during and after service
    5.Mise-en-scene
    6.Mise-en-place
    7. Rules and points to remember while table laying
    8. Styles of service
    9. Service techniques.

    SERVICE EQUIPMENTS - Cutlery, Crockery, Glassware, Flatware and


    Hollowware

    1. Cutlery
    It is also called as silverware. Silver plating is made from blanks or bodies
    of nickel silver or nickel brass alloy. They are immersed in a complex of
    silver salts or nickel by means of electrolysis. Silver is transferred to the
    blanks and an electroplated product emerges. This process is called EPNS
    – Electroplated Nickel Silver
    Technically, these include only cutting utensils namely knives: large or joint
    or dinner knives, fish knives, side knives, butter knives and small knives.
    But nowadays all eating implements are known as cutlery.Flatware
    includes spoon and forks.
    Name Size/ounces Uses
    Marrow Spoon 7 inches Used for taking marrow
    Service Spoon 9 inches Used for serving food
    Soup Spoon 7 inches Used for having Soup
    Dessert Spoon 7 inches Used for having deserts
    Tea Spoon 5 inches To stir tea
    Coffee Spoon 4 inches To stir Coffee
    Mustard Spoon 3 inches Taking mustard from mustard pot
    Ice Cream Spoon 5 inches Used for having ice cream
    Parfait spoon 7 to 8 inches To have multi-layered ice creams
    Service ladle Used for serving foods with high
    liquid consistency
    Used for serving food
    Fish fork 9 inches
    Used for having fish
    Small fork 7 inches
    Dinner fork
    Used for having main course
    (joint or large) 8 inches
    Used for having fruits
    Fruit fork 4 inches
    Used for having pastry
    Pastry fork cum knife 5 inches
    Used for having oyster
    Oyster fork 5 inches
    Used for having snail
    Snail fork
    Used for having fish
    Fish knife 7 inches
    Used for having meat
    Dinner Knife 9 inches
    Used for having desert
    Small Knife 7 inches
    Used for having steak
    Steak knife 8 inches
    2. Hollow-ware

    Butter dish lid Used for serving butter


    EPNS single portion round Used for serving curry for a single person
    EPNS double portion round Used for serving curry for two persons
    Soup with turn lid Used for serving soup
    Ice bucket Used for serving ice cubes
    Wine cooler Used for serving cool wine
    Cocktail shaker Used for making cocktail
    Strainer and drip bowls Used to drain tea leaves
    Sauce boat Used for serving sauce
    Water jugs Used for serving water

    Special Tableware

    Asparagus Holder Used to hold asparagus spears when eating


    Pastry slice Used to slice the pastry and serve the portion
    Corn on the cob holder
    Snail tong One to pierce each end of the cob
    Snail dish Used to hold the snail shell
    Dish is round with two ears, having six indentations to hold a
    portion (6) of snails
    Lobster pick
    To extract the flesh from the claw
    Caviar knife
    Used to apply caviar on toast
    Nut cracker
    To crack nuts
    Grape scissors
    To cut and hold a portion of grapes

    3. Crockery

    It is made of soda-ash, Silicon and china clay, glaze it give a fine finish.
    Chinaware will always be glassing having and being different colours and
    designs. It has more resistant to heat than glassware.

    How to Handle Chinaware?


    1. Breakage rate is high; hence forth it needs careful handling
    2. It should be stored on shelves
    3. To avoid accidents, it should be stored in a convenient height
    4. Always it should be kept covered to avoid dust and germs

    Name Size Uses


    Dinner Plate (meat, joint) 10” It is used for serving meats
    Dessert plate (fish plate, half plate) 8” It is used for the service of fish
    and also for hors d’ oeuvres
    Used as an underliner. It is also
    B&B plate (side plate, cheese plate) 6½“
    used for serving cheese
    Used for serving thick soup
    Soup plate 8¾“
    Used for service of tea
    Tea Cup 6 oz
    Used for service of coffee
    Demi tasse cup 3 oz
    Used to serve cereals
    Nappy Bowl -
    Used to serve boiled egg
    Egg Cup Holder -
    Used to serve consommé soup
    Consommé Cup -
    Used for service of soups
    Soup Bowl 10 oz
    Used for serving fruits
    Fruit Plate 9“
    Used for serving cold salad
    Salad plate 600 ml
    Used to serve coffee
    Coffee Cup 8-10 oz
    Used for serving tea
    Tea Pot -
    Serving coffee
    Coffee pot 1-2 pints
    Used as a container for sugar
    Sugar bowl - cubes
    Used by the guest to dispose
    cigarette ash and buds
    Ash Tray -
    Mostly used only to carry tea cup

    Saucer 5“
    4. Glassware

    The raw materials used as a silica and soda-ash. Let is added to make the glass crystal clear;
    glasses are measured in terms of capacity.
    The restaurant glassware is usually plain. Except in speciality restaurant where it may be
    coloured

    How to handle glassware?


    It should be kept inverted in single rooms in a backward of the shave to slippage
    In a restaurant glassware must be transported on a place, with a tray cloth to avoid spillage
    Glasses with a stem must be inverted and held by the stem
    Service glasses must be cleaned and held against to a light before use for traces of smudges
    etc.

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