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Food service equipments

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Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses

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Food service equipments

  1. 1. FOOD SERVICE EQUIPMENTS Presentation by Edgar Dsouza
  2. 2. Food Service Equipment • In this chapter you will learn – Category of Food Service Equipment with examples – Types of dining room furniture, their sizes, and uses – Various linen and their uses, types of crockery and their uses – Parts and types of glassware, their sizes, and uses – Meaning of cutlery, flatware, and hollowware with examples – Special service equipment and their uses Presentation by Edgar Dsouza
  3. 3. Equipment Category and its Examples Presentation by Edgar Dsouza
  4. 4. Furniture Presentation by Edgar Dsouza
  5. 5. Furniture • Following table shows the table sizes and their capacities • The Standard height of a dining table is 30” • The size of the cover is 24” x 15” Presentation by Edgar Dsouza
  6. 6. Furniture • Restaurant Chairs are available in wood, metal, and PVC • They are available in many styles, with arms and without arms. • Wooden chairs- Favorite in steak houses and fine dining restaurants. • Metal chairs -provide a modern and sleek look. Available in colours • Moulded PVC chairs - suitable for cafeterias and low budget eateries Presentation by Edgar Dsouza
  7. 7. Furniture • Standard size of Chair – Height of the chair ( from floor to the seat) : 18” – From floor to the top of the chair : 39” – Depth of the chair : 18” Presentation by Edgar Dsouza
  8. 8. Furniture • High Chairs and booster Seats : Used for children. They are available in variety of finishes and colours. • Banquet Tables: Used in function catering and are available in many shapes and sizes. The Common ones are long and round tables. • The size of commonly used long table is 6 x 2 ½’ and 8 x 2 ½’ • Other shapes of banquet tables are quarter round, half round, and serpentine Presentation by Edgar Dsouza
  9. 9. Furniture Presentation by Edgar Dsouza
  10. 10. Furniture Presentation by Edgar Dsouza
  11. 11. Furniture • Banquet Chairs: are used during function. These are available with arms or without arms. The chairs should be stackable, comfortable, strong , and sturdy • Sideboard : It holds all the necessary cutlery, crockery, hollowware, menu cards, check pads, accompanying sauces, etc that are required during service. It is also termed as a ‘dummy waiter’. Presentation by Edgar Dsouza
  12. 12. Furniture Presentation by Edgar Dsouza
  13. 13. Furniture • Gueridon trolley: guéridon is a movable service or trolley from which food can be carved, flambéed or prepared and served • Tray Jack Presentation by Edgar Dsouza
  14. 14. GLASSWARE Glassware refers to glass and drinkware items The term usually refers to the drinking vessels, unless the dinnerware is also made of glass. Presentation by Edgar Dsouza
  15. 15. Glassware • Glassware is classified into the following according to their parts – Tumbler: It is a bowl without stem or foot. Its sides may be straight or widened. Examples Rock glass, Collins, highball, juice glass – Footed ware: In this, the bowl is attached to the base/foot without stem. Examples Brandy balloon, Beer goblet – Stemware: This type has all three parts. The stem connects the bowl with the base. Examples Red wine glass, white wine glass, Champagne saucer etcPresentation by Edgar Dsouza
  16. 16. Collins Glassware A Collins glass is a glass tumbler, holding 350 ml, used to serve a mixed drink, named after Tom Collins. Highball Glass A highball glass is a glass tumbler, holding 240ml used to serve a mixed drink, or highball. This glass is taller than an Old- Fashioned glass, and shorter than a Collins glass. Glassware Presentation by Edgar Dsouza
  17. 17. Shot Glass A shot glass is a small glass designed to hold or measure spirits or liquor, which is either drunk straight from the glass ("a shot") or poured into a cocktail. Pint Glass A pint glass is a drinking vessel holding an imperial pint (568 ml) of liquid and is usually used for beer. Three common shapes of pint glass are found (conical, jug, and flared top), though others are available. Glassware Presentation by Edgar Dsouza
  18. 18. Pilsner Glass A pilsner glass is a glass used to serve many types of light beers, but is intended for its namesake, the pilsner. Pilsner glasses are generally smaller than a pint glass, usually in 250 ml or 330 ml sizes. Beer Stein/ Beer Mug A beer stein is a traditionally-German beer tankard or mug Glassware Presentation by Edgar Dsouza
  19. 19. Flute Glass A flute glass is the preferred serving vessel for sparkling wines and fruit beers. The narrow shape helps maintain carbonation Beer Goblet Goblets are large, stemmed, bowl shaped glasses adequate for serving heavy Belgian ales, German bocks, and other big sipping beers. Glassware Presentation by Edgar Dsouza
  20. 20. Tulip Glass A tulip glass not only helps trap the aroma, but also aids in maintaining large heads, creating a visual effect Cocktail Glass A cocktail glass, martini glass is used to serve cocktails such as Martini’s Glassware Presentation by Edgar Dsouza
  21. 21. Red Wine Glasses Glasses for red wine are characterized by their rounder, wider bowl, which gives the wine a chance to breathe. White Wine Glass White wine glasses are generally narrower, although not as narrow as champagne flutes, with somewhat straight or tulip-shaped sides. Glassware Presentation by Edgar Dsouza
  22. 22. Champagne Flutes Champagne flutes are characterized by a long stem with a tall, narrow bowl on top Glassware Champagne Saucer The champagne coupe or champagne saucer is a shallow, broad-bowled, stemmed glass, commonly used at wedding receptions, often stacked in layers to build a champagne tower. Presentation by Edgar Dsouza
  23. 23. Old Fashioned Glass The Old-Fashioned glass, rocks glass, or "lowball", is a short tumbler used for serving spirits “On the rocks” Glassware Water goblet Mainly water is served in it. Presentation by Edgar Dsouza
  24. 24. Glassware Brandy balloon Brandy is served neat Sherry Glass A sherry glass is a drink ware generally used for serving aromatic alcoholic beverages. Also called as Elgin glass Presentation by Edgar Dsouza
  25. 25. Presentation by Edgar Dsouza
  26. 26. Presentation by Edgar Dsouza
  27. 27. Tableware • Tableware refers to flatware, cutlery, and hollowware – Flatware means all forms of spoons and forks – Cutlery refers to all types of knives and other cutting implements used in the dining area. However, cutlery is the common term in the hotel industry to refer to spoons, knives, and forks – Hollowware refers to all tableware other than cutlery. Examples pots, jugs, butter dish, jugs, finger bowls etc Presentation by Edgar Dsouza
  28. 28. Presentation by Edgar Dsouza
  29. 29. Flatware Presentation by Edgar Dsouza
  30. 30. Flatware Presentation by Edgar Dsouza
  31. 31. SPECIAL TABLEWARE Presentation by Edgar Dsouza
  32. 32. CROCKERY Presentation by Edgar Dsouza
  33. 33. • Sideplate:15 cm (6 in) in diameter. • Sweet plate:18 cm (7 in) in diameter. • Fish plate: 20 cm (8 in) in diameter. • Soup plate:20 cm (8 in) in diameter. • Joint plate: 25 cm (10 in) in diameter. Crockery Presentation by Edgar Dsouza
  34. 34. Crockery • Cereal/ sweet plate: 13 cm (5 in) in diameter. •Teacup and saucer: 20 cl • Coffee cup and saucer (demitasse): 10 cl • Tea Pot • Coffee Pot Presentation by Edgar Dsouza
  35. 35. Crockery • Ashtrays • Egg cups • Soup bowl/cups • Platter (oval plate) • Sauce boat • Milk jug Presentation by Edgar Dsouza
  36. 36. Hollowware • Hot water jug • Creamers • Consomme cups and saucer • Sugar basin • Cereal Bowl • Cruet Set Presentation by Edgar Dsouza
  37. 37. Crockery • White Ceramic Canapé Tray Very stylish white ceramic Canapé Tray, perfect for serving all kinds of nibbles, from Sausage Rolls to Sushi, Pork Pies to Petit Fours! • Cake Stands Traditional three tier cake stands perfect for serving cakes or even small sandwiches on. • Vegetable dishes Basically vegetables are served Presentation by Edgar Dsouza
  38. 38. Linen • Table cloth – All tables with wooden top are covered with tablecloths – The colour of the cloth must blend with colour scheme of the interior – Hotels with many restaurants may use different colored tablecloths for each outlet for better control of linen movement – The size of the table cloth depends on the size of the table to be covered Presentation by Edgar Dsouza
  39. 39. Linen Presentation by Edgar Dsouza
  40. 40. Linen • Napkins – Napkins are used for guests’ use, folded and kept either in the glass, on side plate , or in the centre of the cover. (18-20 in) – The folded napkins are kept in the glass for the dinner, and on side plates or at the centre of the cover for lunch. However this is not followed rigidly. – All covers must have one type of fold and all covers must have napkins placed in one position Presentation by Edgar Dsouza
  41. 41. Linen Presentation by Edgar Dsouza
  42. 42. Linen Presentation by Edgar Dsouza
  43. 43. Linen Presentation by Edgar Dsouza
  44. 44. Linen • Slip Cloth : It is used over the table cloth (1m x 1m) • Waiter’s Cloth : It is used by waiters during the service for wiping the edges of the dishes and for carrying the hot dishes. Presentation by Edgar Dsouza
  45. 45. Linen • Tray cloth : It is used for lining the tray for better presentation and to provide good grip for the items being carried. • The cloth should be changed as and when it becomes wet or soiled. • To avoid frequent changing of cloth, rexin material may be used which can be wiped dry Presentation by Edgar Dsouza
  46. 46. Linen • Buffet Cloth: Buffet cloths of various sizes are used for covering the buffet tables. • Satin Cloth: It is draped around the front side of the buffet table to cover the legs and to make the buffet counter attractive. It is available in attractive colors. • Tea Cloth: It is used for wiping cutlery and crockery. The cloth should be lint free and changed frequently. Presentation by Edgar Dsouza

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