Holloware Part2
Upcoming SlideShare
Loading in...5
×
 

Holloware Part2

on

  • 665 views

 

Statistics

Views

Total Views
665
Views on SlideShare
665
Embed Views
0

Actions

Likes
0
Downloads
4
Comments
0

0 Embeds 0

No embeds

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Holloware Part2 Holloware Part2 Presentation Transcript

  • Care and Maintenance of Holloware and Dinnerware
    • Rinse immediately after use.
    • Use rubber or soft cloth when scraping.
    • Soft sponge should be used to soap and wash.
    • Preferably, hot water is used to wash.
    • For dinnerware such as dishes, they are then dried in rubber covered drainrack or towel lined drain board.
    • Dinnerware should not be stored too high.
    • Stack similar sizes together with paper or fabric material in-between to prevent scratching.
    • Cups should not be stacked or hung by the handle; they should be in narrow shelves.
    • Platters are stored vertically.
    • Avoid overloading.
    • Fragile chinaware should not be used to store left over foods in the refrigerator.
  • Getting the Stain Off Enamel Ware Bleach Method 1. Fill the enamel ware with cold water. 2. Add 1 teaspoon of bleach. 3. Leave to stand overnight. 4. Rinse the next morning. Be sure to rinse well and clean all the bleach off. Lemon Juice Method 1. Squeeze some fresh lemon juice. 2. Rub the lemon juice and salt over the stain. 3. Rinse off. 4. Dry. The stain should be removed.
  • Selection of Dinnerware and Holloware
    • Shape of each piece.
    • a. well-proportioned
    • b. pleasing
    • c. balanced
    • d. shapes
    • e. types
    • 2. Versatility of use in table service.
    • a. size
    • b. materials it is made of
    • 3. Type of material used.
    • 4.Felexibility of design for varied table settings.
    • 5. Workmanship
    • 6. Availability
    • 7. Cost and durability