Equipments, Sizes, Uses Flashcards
(82 cards)
1
Q
Butter knife (Cutlery)
A
Use to spread butter on bread
2
Q
Caviar knife (Cutlery)
A
Knife blade used for spreading the caviar
3
Q
Grape scissors (Cutlery)
A
To cut and hold a portion of grapes
4
Q
Small Knife (Cutlery)
A
Use as appetizer cutlery
5
Q
Large Knife (Cutlery)
A
Use as main course cutlery
6
Q
Steak Knife (Cutlery)
A
Use to cut steak
7
Q
Fruit Knife (Cutlery)
A
Use to cut fresh fruit
8
Q
Cheese knife (Cutlery)
A
Service of cheese
9
Q
Asparagus holder (Flatware)
A
Used to hold asparagus when eating
10
Q
Pastry slice (Flatware)
A
Serving portions of gateaux
11
Q
Oyster fork (Flatware)
A
Shellfish cocktail / oysters
12
Q
Pastry fork (Flatware)
A
Afternoon tea, for eating pastry
13
Q
Corn on the cob holders (Flatware)
A
To pierce corn on each end
14
Q
Lobster picks (Flatware)
A
Lobster – to extract the flesh from the claw
15
Q
Fruit fork (Flatware)
A
Use to pick cut fresh fruit
16
Q
Nutcrackers (Flatware)
A
A type of pliers use to crack nuts
17
Q
Grapefruit spoon (Flatware)
A
To scoop out grapefruit pulps
18
Q
Ice-cream spoon (Flatware)
A
Use to eat ice-cream
19
Q
Sundae spoon (Flatware)
A
Use to eat Ice-creams served in tall glasses
20
Q
Snail tongs (Flatware)
A
Used to hold the snail shell
21
Q
Snail Fork (Flatware)
A
Fork to pick meat from snail shells
22
Q
Snail dish (Flatware)
A
Dish is round with two ears, having six indentations to hold a portion of snails (Six)
23
Q
Stilton scoop (Flatware)
A
Service of Stilton cheese
24
Q
Preserve spoon (Flatware)
A
Used with jam dish
25
Mustard spoon (Flatware)
Used with mustard pot
26
Sugar tongs (Flatware)
Required for sugar cubes
27
Pastry tongs (Flatware)
For service of pastries
28
Bread tongs (Flatware)
For service of bread-rolls etc.
29
Toast rack (Flatware)
For service of toasts
30
Tea strainer and slop basin (Flatware)
For straining tea leaf
31
Small fork (Flatware)
Use in appetiser
32
Large Fork (Flatware)
Use in main course
33
Dessert fork (Flatware)
Use in dessert course
34
Dessert Spoon (Flatware)
Use in dessert
35
Service Spoon (Flatware)
Use for servicing food
36
Service Fork (Flatware)
Use for servicing food
37
Soup Spoon (Flatware)
Use to consume soup
38
Oval Flat (Flatware)
Use for service of dry items
39
Sauce Ladle (Flatware)
Spoon to portion sauce
40
Soup Ladle (Flatware)
Spoon to portion soup
41
Soup Tureen (Hollowware)
For soup in large quantities to portion out into soup bowls
42
Soup bowl (Hollowware)
Use for soup
43
Entée dish (Hollowware)
Food containers from which food is portioned into plates
44
Sauce Boat (Hollowware)
To present sauce on table
45
Ice-cream cup/Cocktail cup (Hollowware)
Use to serve ice-cream or dessert with syrup or sauce
46
Monkey Bowl (Hollowware)
Use to serve food that contains gravy
47
Cereal bowl/Nappy bowl (Hollowware)
Use to serve cereals with milk
48
Grapefruit cup (Hollowware)
Use to serve grapefruit
49
Fruit Bowl (Hollowware)
Use to present fresh fruits on table or guest room
50
Sugar pot (Hollowware)
To hold granulated sugar or cubes
51
Milk Pot/Creamer (Hollowware)
To hold milk or cream
52
Tea Pot (Hollowware)
Holding tea
53
Coffee Pot (Hollowware)
Holding coffee
54
Tea cup (Hollowware)
Service of tea
55
Coffee Cup (Hollowware)
Service of coffee
56
Mustard Pot (Hollowware)
Service of mustard
57
Jam Pot (Hollowware)
Service of Jam
58
Egg Cup (Hollowware)
Service of boiled eggs
59
Finger bowl (Hollowware)
Service of luke warm water for rinsing the fingers
60
Water Jug (Hollowware)
Service of water
61
Supreme Bowl (Hollowware)
Service of sorbet
62
Ceramic Crockery
The ceramic is a mixture of china clay and silicates which makes it harder and brittle.
63
Bone China
Bone chine is made from a mixture of china clay, refined animal bone and calcium phosphate.
64
Vitrification
The china clay is mixed with calcium carbonate, salt of calcium and water to make a smooth paste. This is given different shapes and bake in temperature controlled ovens to make it strong than immersed in colouring material than it is coated with synthetic resin to give a glossy appearance.
65
Joint plate / full plate (China)
10" Diameter
66
Half plate (China)
9" Diameter
67
Quarter plate / side plate / B&B plate (China)
7" Diameter
68
Tea cup/ Tasse (China)
150 ml
69
Coffee cup/ Demitasse (China)
90 ml
70
Dimension of a Chair
The seat is 18 in from the ground
The seat is 39 in from ground to top of the back
18 in depth from the front to back edge
71
Sizes of Tables
Square table for 2 PAX – 30’’x30’’x30’’
Square table for 4 PAX- 36”x36’’x30"
Round table for 4 PAX- 48’’ dia x 30’’
Round table for 6 PAX- 60’’ dia x30’’
72
Serviette
22 inches or 24 inches square in shape
73
Waiter’s cloth
18 inches x 22 inches rectangular in shape
74
Hors D'Oeuvre Trolley
The top should be fitted with a series of recesses for holding small rectangular dishes used for serving a variety of hors d’oeuvres.
75
Dessert Trolley
It has got three tiers – the top being covered by fiber-glass. The second tier can also be used for dessert if required. The bottom tier is used for the storage of cutlery and crockery.
76
Cheese Trolley
It typically stores a variety of cheeses (hard, soft, aged, and blue) along with accompaniments like fruits, nuts, crackers, and sometimes cheese knives for serving. The selection is often arranged for easy viewing, allowing guests to choose their preferences.
77
Wine Trolley
It typically stores a selection of wines, glasses, a corkscrew, decanter, and sometimes ice buckets for chilled bottles. This setup allows the sommelier or server to provide personalized wine recommendations and serve wines with proper presentation and aeration.
78
Guéridon Trolley
It typically holds items like a small burner, cooking or serving utensils, and ingredients, allowing chefs or servers to prepare, cook, or finish dishes in front of guests. Common uses include flambéing, carving, or dressing salads, adding an interactive and elegant experience to dining.
79
Room Service Trolley
It usually has multiple shelves and compartments for carrying trays, plates, cutlery, condiments, and napkins. Some trolleys are equipped with heating compartments to keep food warm. This setup allows for efficient, organized, and discreet in-room dining service.
80
Carving Trolley
The trolley is usually silver-plated with large dome-like cover. This cover slides under the trolley so that the flat surface can be used to hold the meat. This surface is usually heated by spirits to keep the joint hot. There are usually two deep recesses to hold the gravy and sauce, while the bottom shelf accommodates plates for service.
81
Disposables/ Throwaways
The need to reduce cost
The cutting of the high cost of laundering
Improved standards of hygiene
Reduction in storage space required
Fast food developments
The needs of transport caterers on trains, boats and planes
82
Sideboard/ Étagère
It is also known as “dummy waiter” or “side station”, the style and design varies from establishment to establishment. The actual lay-up of a sideboard depends on its construction, the number of shelves and drawers for tableware etc and, on the type of menu and service offered. It is essential that the sideboard is of minimum size and portable so that it may be moved easily if necessary. The top should be of a heat resistant material. The material used in the make-up of the sideboard should blend with the rest of the décor.
