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Chapter 8 Table Appointments

This document discusses table appointments and dining service equipment. It defines table appointments as implements used for dining, including linens, flatware, dinnerware, glassware, and items that make up an individual place setting. It then provides details on different types of dinnerware, flatware, glassware and hollowware used in food service. It describes various plates, utensils, dishes and containers along with their intended uses.

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RAMOS, XYRYN PAIGE A.
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131 views35 pages

Chapter 8 Table Appointments

This document discusses table appointments and dining service equipment. It defines table appointments as implements used for dining, including linens, flatware, dinnerware, glassware, and items that make up an individual place setting. It then provides details on different types of dinnerware, flatware, glassware and hollowware used in food service. It describes various plates, utensils, dishes and containers along with their intended uses.

Uploaded by

RAMOS, XYRYN PAIGE A.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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CHAPTER 6

TABLE APPOINTMENTS
Objectives:
At the end of the lesson, the students should be able:
1.Define table appointments and dining service equipment’
2.Familiarize with the different table appointments; and
recognize the dining service equipment needed in food and
beverage service.
TABLE APPOINTMENTS

• are implements used for dining


which consist of linen,
silverware or flatware,
dinnerware or chinaware,
glassware and for one
individual diner are referred to
as the “place setting.
• Place setting includes the following table
appointments or any items used to set a table.
Dinnerware
Flatware
Glassware
linens
DINNERWARE OR CHINAWARE

• Is a synonym, especially meaning a set


of dishes, including serving pieces.
• Chinaware is originally made of
porcelain pottery originated from China.
DINNER PLATES

1. Bread and Butter Plate measure about 5” in diameter


2. Dessert plate measures about 5.5” in diameter
3. Appetizer plate measures about 6” to 7” in diameter
4. Salad plate measures about 8” to 8.5” in diameter
5. Fish plate measures about 8” to 9” in diameter
6. Dinner plate measures about 10” to 11” in diameter
7. Show plate measures about 11 to 12” in diameter
PROPER WAY OF HANDLING THE
PLATE

• Grab the plate by placing thumb at the rim of


the plate while the rest of the four fingers are
place underneath the plate support

• PROPER WAY OF SERVING THE PLATE


• Serve each plate with food in a circular motion
at the left side of the guest.
HOLLOWWARE

• Is define by Andrews(2008) as
a term used for meat; or
ceramic containers of food
when brought to the guest’s
tables from the kitchen
HOLLOWWARE

1. Oil and vinegar container are vessels intended to hold oil and
vinegar.

2. Salt and pepper shakes are condiment containers for salt and
pepper.

3. Creamer set is a set of containers that hold milk and sugar.


HOLLOWWARE

4. Demitasse cup is a small porcelain or fie chin cup with saucer


and spoon.

5. Tea cups are smaller open containers and have one handle or
no handles at all.

6. Gravy boat/sauce boat is a boat-shaped container that holds


sauces or gravies.
HOLLOWWARE

7. Soup tureen is a decorative deep, broad, round or oval shape


soup serving dish with lid and soup ladle.

8. Tea pot is a container that has a longer spout to hold tea.

9. Coffee pot is a container that has a smaller spout to hold


coffee.
HOLLOWWARE

10. Ash tray is a shallow open container used to hold cigarettes


and ashes from cigarettes

11. Coaster is a small dish, tray or mat that is placed under a


beverage ware to protect table from moisture.

12. Platter is a food serving plate that holds larger amount of


food.
HOLLOWWARE

13. Pitcher is a vessel with handle and spout or lip, for holding
and pouring liquid such as water, juices, soft drinks.

14. Monkey dish is a small shallow dish used to contain ounce of


condiments, relishes, dipping and sauces in a dining table.

15. Soup bowl is a dish ware that measures about 9” to 10” in


diameter that primarily aimed to hold soup for individual
servings
HOLLOWWARE

16. Cereal bowl is a deep dish that measures about 4” to 6” in


diameter used to contain processed grains.

17. Ramekin is a single-serving dish made of glazed ceramic or


glass often used for making custards, puddings or casseroles and
is cooked or baked and served.

18. Cruet set is composed of vase with salt and pepper shaker.
FLATWARE

• Used on those tools in dining that help cut,


mix, and hold food in sizes and portions that
are easy to eat.
FLATWARE

1. Escargot fork is also called snail or oyster fork.

2. Cocktail fork is a trident – like fork and has three prongs or tines used for
piercing cocktail garnishes.

3. Dessert fork is a small fork that has four prongs or tines and used for soggy sort
of dessert

4. Fish fork has three to four prongs or tines.


• 5. Salad fork has a four and slightly broader prongs than those
of a dinner fork.

• 6. dinner fork measures about 7 inches long.

• 7. soup ladle is a shallow ladle used to scoop thin soup

• 8. sauce ladle is also called gravy ladle


1. Pastry tong is flat – type of tong with no incisors.
2. Griller tong has a long handle to provide ease in turning and
twisting grilled foods.
3. Pasta tong has a comb – like structure to toss pasta or noodle
without cutting it into pieces.
4. Ice tong has incisors that could easily grasp slippery ice cubes.
5. Cake server is a flat and dull-edged cake slicer and server
1. Butter spreader measures 5 to 6 inches long. It is considered as the
smallest knife in a set of flatware.
2. Steak knife is a specialized knife that has larger, sharper serrated blade or
edge.
3. Dinner knife has a fine serrated blade that aids in slicing tender to slightly
tough meat.
4. Salad knife has serrated edges that are sloping arrangement to provide ease
in slicing vegetables and fruits.
5. Fish knife is a specialized knife that has a wide blade with a dull edge and
a tip made with a notched point used.
GLASSWARE/BEVERAGEWARE/DRINKWARE

• Glassware is use to contain and serve beverages


or liquid drinks for human consumption
4 BASIC STYLES OF GLASSWARE

• 1. Stemware or stems glass has thin or fat stem with a bowl on top, which has bowl,
foot and stem
• 2. Tumblers have a base but no bowl like soda, high ball or juice glass, pilsner and
other flat-based glasses.
• 3. Footed Glass has short and fat stem or bowl almost sits directly on a base or foot
• 4. Mug looks like a tumbler but with a handle on its side.
• Glassware is held by:
• 1. the bowl, like water goblet
• 2. the stem, like white wine
• 3. the base, like tumbler, tall
glass and high bal.
FILLING FACTS
• 1. Red wine glass has a large, wide, fish bowl shape of balloon –
type bowls that provide red wine space to breath and allows proper
aeration with clear, thin, long stem and foot.
• 2. White wine glass has a narrow, slender, straight or tulip- shaped
side.
• 3. Champagne or sparkling wine glass is categorize in three
types:1) flute; 2) tulip and 3) saucer.
• 4.Grand cru burgundy glass is a large-bowled , balloon -shaped
glass with a long stem

5. Water goblet consist of a conically shaped


glass wit no handle, rising from a stem with a
foot.
• Sherry glass is about 120 milliliters in size used
to serve aromatic drinks such as liqueurs, layered
shooters and port.

• Sherbet glass is a medium depth broad bowl on a


short stem. It is used to served sherbets, ice cream,
and frozen desserts.
• high ball glass is a tall glass tumbler with a
capacity of 8 ounces or 12 ounces. It can easily
replace Collins glass

• Collins glass or chimney is a tall and thin glass. It


was originally used for the line of Collins gin
drinks.
• Zombie glass is tall, slim and chimney-line
glass name for the drink. It can be used in
water, juices, soft drinks and tea.

• Pilsner glass is a tall slender footed glass for


beer.
• Beer glass has three types according to
Roldan and Edica (2008). 1) pilsner glass; 2)
footed pilsner; and 3) beer mug.

• Brandy snifter is a fabulous glass with narrow


top, a short stem and a foot used for serving
brandy.
• Martini glass or cocktail glass has a
capacity of 2 ½ ounces to 5 ounces and very
recognizable with its V-shape vessel. It holds
cocktail meant to stay chilled without ice
(Butler, 2013).

• Irish coffee glass is a footed glass mug that


holds between 8and 12 ounces. It replaces the
average mug for good-looking hot cocktails
and is made of heat-resistant glass (Graham,
2013).
• Margarita glass. It is used for cocktail
drinks/aperitif deinks. It is also called coupette
glass. The wide bowl of margarita glass is usually 5
inches in diameter and makes for easy rimming with
salt.

• Poco grande glass or hurricane glass is a bell-


shaped, short-stemmed, and footed all-purpose glass
used for tropical drinks. It can hold 12 to 16 ounces.
• Old fashioned glass or rock glass or lowball is a
short, sturdy glass perfect for Highball such as
Scotch and water or gin and tonic.it is a short, round
so called “rocks” glass, suitable for cocktails or
liquor served on the rocks or “with splash.”

• shot glass is a 1 ½ to 2 ounces short glass designed


for shots of liquor (Charming, 2006). It is used for
straight spirit

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