This document discusses various elements of table setting and meal service. It covers table linens, place settings, dinnerware, flatware, glassware, hollowware, and centerpieces. Proper care and storage is also outlined for each item. Table appointments should be chosen based on the occasion and theme, whether formal, casual, rustic, etc. Placement of all items is specified to ensure an elegant table setting.
The document discusses the various items used in setting a table for a meal. It describes the different types of dinnerware including plates, bowls and serving dishes that can be made from materials like ceramics, glass or plastic. It also outlines the proper care and storage for these items. Cutlery like forks, knives and spoons are discussed along with their placement and care. The various styles of glassware for holding drinks are defined. Hollowware containers and linens used on the table including tablecloths, napkins and placemats are also described.
This document discusses different types of dinnerware materials, shapes, sizes, and care instructions. It describes common dinnerware materials like porcelain, stoneware, earthenware, glass, wood, metal, plastic and paper. It provides details on typical plate sizes for main dishes, sides, soups and more. Proper care involves hand washing delicate pieces and using the dishwasher on others. Dinnerware should be stored stacked with protection between pieces.
Q2 Cleaning Care and Maintenance of Kitchen Appliances and Fixtures.pptxNhatzGallosaMarticio
This document provides tips for cleaning and maintaining various kitchen appliances, fixtures, tools, and utensils. It recommends proper storage of appliances and utensils when not in use, as well as organizing plates, bowls and cookware for easy access. Specific cleaning instructions are given for various materials, including cast iron, copper, stainless steel, china, glassware, silverware, wood cabinets, the freezer, microwave, refrigerator, stove and sink. Maintaining kitchen items properly helps preserve their quality and longevity.
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
This document provides descriptions of 47 common kitchen utensils and pieces of equipment. It explains what each item is used for, such as wooden spoons for stirring without conducting heat, slotted spoons for lifting foods from liquid, and whisks for beating and incorporating air into light mixtures. Safety tips are also provided, like using plastic or rubber whisks in nonstick pans instead of metal ones. Various pans for baking, cooking, and steaming foods are outlined. The document concludes by encouraging readers to learn to identify and use these tools to become a successful chef.
This document discusses the various items used in table settings. It describes dinnerware, flatware, beverageware, linens and appointments needed for individual covers and serving pieces. Dinnerware includes plates in different sizes for meals as well as bowls. Flatware consists of knives, forks and spoons. Beverageware comes in footed stemware and unfooted tumblers. Linens include tablecloths, placemats, runners and napkins. The document provides details on appropriate sizes and materials for each item. It also lists an assignment to create a scrapbook or presentation showing examples of these table appointment categories.
This document discusses various items used for setting a table, including table coverings, tableware, dinnerware, and glassware. It provides details on different types of table cloths and placemats in terms of materials, sizes, and appropriate occasions. It also describes flatware and holloware used for eating, serving, and decorative purposes. Other items discussed include table runners, napkins in various sizes, and centerpieces. Glassware is classified based on whether it has a stem and descriptions of different types of glass.
TLE Reporting Mixing Blending and Cutting UtensilsLihnieJoyBoyose
This document discusses various types of mixing bowls and utensils that are useful for baking. It describes glass, stainless steel, ceramic, copper, acrylic, plastic, and aluminum mixing bowls, noting the pros and cons of each material. The document also outlines different tools used for baking, including dough cutters, flour sifters, pastry blenders, pastry brushes, rolling pins, egg beaters, scrapers, spatulas, wooden spoons, pastry cutters, pastry dockers, cookie presses, whisks, pastry wheels, and electric mixers. Each tool has a specific purpose, such as dividing dough, sifting flour, cutting fat into flour, brushing past
The document discusses the various items used in setting a table for a meal. It describes the different types of dinnerware including plates, bowls and serving dishes that can be made from materials like ceramics, glass or plastic. It also outlines the proper care and storage for these items. Cutlery like forks, knives and spoons are discussed along with their placement and care. The various styles of glassware for holding drinks are defined. Hollowware containers and linens used on the table including tablecloths, napkins and placemats are also described.
This document discusses different types of dinnerware materials, shapes, sizes, and care instructions. It describes common dinnerware materials like porcelain, stoneware, earthenware, glass, wood, metal, plastic and paper. It provides details on typical plate sizes for main dishes, sides, soups and more. Proper care involves hand washing delicate pieces and using the dishwasher on others. Dinnerware should be stored stacked with protection between pieces.
Q2 Cleaning Care and Maintenance of Kitchen Appliances and Fixtures.pptxNhatzGallosaMarticio
This document provides tips for cleaning and maintaining various kitchen appliances, fixtures, tools, and utensils. It recommends proper storage of appliances and utensils when not in use, as well as organizing plates, bowls and cookware for easy access. Specific cleaning instructions are given for various materials, including cast iron, copper, stainless steel, china, glassware, silverware, wood cabinets, the freezer, microwave, refrigerator, stove and sink. Maintaining kitchen items properly helps preserve their quality and longevity.
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
This document provides descriptions of 47 common kitchen utensils and pieces of equipment. It explains what each item is used for, such as wooden spoons for stirring without conducting heat, slotted spoons for lifting foods from liquid, and whisks for beating and incorporating air into light mixtures. Safety tips are also provided, like using plastic or rubber whisks in nonstick pans instead of metal ones. Various pans for baking, cooking, and steaming foods are outlined. The document concludes by encouraging readers to learn to identify and use these tools to become a successful chef.
This document discusses the various items used in table settings. It describes dinnerware, flatware, beverageware, linens and appointments needed for individual covers and serving pieces. Dinnerware includes plates in different sizes for meals as well as bowls. Flatware consists of knives, forks and spoons. Beverageware comes in footed stemware and unfooted tumblers. Linens include tablecloths, placemats, runners and napkins. The document provides details on appropriate sizes and materials for each item. It also lists an assignment to create a scrapbook or presentation showing examples of these table appointment categories.
This document discusses various items used for setting a table, including table coverings, tableware, dinnerware, and glassware. It provides details on different types of table cloths and placemats in terms of materials, sizes, and appropriate occasions. It also describes flatware and holloware used for eating, serving, and decorative purposes. Other items discussed include table runners, napkins in various sizes, and centerpieces. Glassware is classified based on whether it has a stem and descriptions of different types of glass.
TLE Reporting Mixing Blending and Cutting UtensilsLihnieJoyBoyose
This document discusses various types of mixing bowls and utensils that are useful for baking. It describes glass, stainless steel, ceramic, copper, acrylic, plastic, and aluminum mixing bowls, noting the pros and cons of each material. The document also outlines different tools used for baking, including dough cutters, flour sifters, pastry blenders, pastry brushes, rolling pins, egg beaters, scrapers, spatulas, wooden spoons, pastry cutters, pastry dockers, cookie presses, whisks, pastry wheels, and electric mixers. Each tool has a specific purpose, such as dividing dough, sifting flour, cutting fat into flour, brushing past
WEEK 1-2 USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT.pptxKrishaKashmirJose
The document discusses various cleaning equipment and supplies needed to thoroughly clean public areas like hotels, including floor cleaning equipment like vacuums and extractors, floor cleaning tools like mops and squeegees, and other tools like roomboy carts, caddy boxes, scouring pads, and dusting cloths. Proper cleaning requires the right equipment, tools, and supplies to sanitize surfaces and protect occupants from possible disease.
1) Home economics was introduced to the Philippines in the early 1900s by American teachers and focused on vocational training in housekeeping and household arts for girls.
2) By the 1920s, girls were required to spend 80 minutes per day learning home economics skills like cooking, sewing, and childcare.
3) Today, home economics professionals work in various fields like teaching and research, and the subject focuses on developing important skills for daily living like cooking, child rearing, financial management, and health and hygiene.
Cookie sheets and baking sheets are flat metal pans used to bake cookies and other baked goods. Jelly roll pans are baking sheets with raised edges used for baking bars, cakes, breads, and more. Common cake pans include round 8-9 inch pans and loaf pans. Muffin pans hold muffins and cupcakes. Various bowls, measuring tools, utensils, rolling pins, cutters and other tools are used in baking and food preparation.
The ultimate haven for all things kitchen! We're your go-to destination for quality, affordable items that cater to every corner of your culinary oasis. If it belongs or thrives in a kitchen, you can count on us to provide the finest selection.
Experience the essence of togetherness and quality living with Wysk pro—the heartbeat of your home's culinary journey.
This document provides information on cleaning, sanitizing, and storing kitchen tools and equipment. It lists various cooking materials and utensils commonly found in kitchens such as aluminum, stainless steel, glass, and cast iron. It also describes different types of knives, measuring tools, appliances like refrigerators and ovens, and blenders. Further, it discusses chemicals used for cleaning like detergents, solvents, acids, and ammonia. Finally, it outlines the steps for washing dishes which include scraping, stacking, washing with detergent and hot water, rinsing, and allowing dishes to air dry.
This document provides an overview of common kitchen utensils and equipment, describing 47 different items. It explains that while thousands of gadgets exist, most are variations of basic utensils like knives, forks and spoons. Specialized utensils make tasks more convenient by making food preparation faster and easier. The document then describes each utensil pictured, providing its name, function, and examples of how it is used. It emphasizes learning the proper utensils helps make cooking more efficient.
Cleaning baking tools and equipment requires different approaches depending on the material. Most utensils can be cleaned with mild soap and hot water. Baking sheets should be lined with parchment paper to prevent stains. Baking stones may develop a nonstick polymerized fat layer over time that only requires scraping and wiping with hot water. Pastry brushes should be washed in the dishwasher or soaked in a bleach solution. Proper sanitation in the kitchen is essential for baking, including frequent handwashing and cleaning of surfaces and equipment to prevent cross-contamination.
Cleaning, sanitizing, and storing kitchen tools and equipment properly is important for food safety. The document provides details on various materials used for kitchen tools, such as aluminum, stainless steel, glass, and cast iron. It also discusses many different types of kitchen tools and their uses, cleaning chemicals and methods, dish washing steps, and tips for cleaning tools by hand and using the dishwasher. Proper cleaning and sanitization of kitchen equipment and work surfaces helps prevent bacterial growth and foodborne illness.
Cleaning and sanitizing kitchen tools and equipment is important for food safety. The document provides details on:
- Common materials used for kitchen tools including aluminum, stainless steel, glass, cast iron, and teflon and how to care for each.
- Many types of kitchen tools and their uses such as knives, pots, pans, colanders, blenders, measuring cups.
- Proper cleaning methods including using detergents, solvents, acids, and abrasives depending on the soil. Basic steps for washing dishes are also outlined.
- Maintaining cleanliness of surfaces and ensuring no visible soils or greasy residues remain after cleaning.
Basic kitchen tools include cutting boards for chopping, utensils like spatulas and spoons, knives, whisks, cookware sets, saucepans, stockpots, steamers, baking sheets, storage containers, and handy tools like colanders, can openers, mixing bowls, and measuring cups and spoons. When selecting these items, consider material, durability, and features that make the tools comfortable and effective for food preparation tasks. Proper cleaning and maintenance helps ensure food safety and extends the lifespan of kitchen equipment.
This document defines and classifies various types of equipment found in a food and beverage service department. It discusses silverware, crockery, cutlery, hollowware, glassware, and tableware. For each category, specific pieces of equipment are defined and examples are provided, including knives, spoons, forks, plates, bowls, pots, trays and various glasses used for different beverages. Standard sizes for furniture in a food and beverage department are also mentioned.
The document provides information on cleaning, sanitizing, and storing kitchen tools and equipment. It discusses various materials used for cooking tools, such as aluminum, stainless steel, glass, cast iron, and Teflon. It also describes many common kitchen tools like can openers, colanders, chopping boards, funnels, garlic presses, and more. The document outlines the steps for washing dishes by hand or using a dishwasher. It emphasizes cleaning and sanitizing to prevent bacterial growth.
This document provides instructions for making sausage rolls along with a list of baking tools and equipment. It begins with a recipe for sausage rolls that includes ingredients like sausages, sage, lemon, apple, and puff pastry. It then describes the step-by-step process for combining the sausage filling and baking the rolls. The second part provides images and descriptions of various baking tools and equipment like cookie sheets, jelly roll pans, layer cake pans, and more. Common tools for mixing, stirring, pie making, and rolling out dough are also explained.
The document discusses various materials used to make common kitchen utensils and equipment. It describes the advantages and disadvantages of different materials including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic and rubber. It provides details on specific tools such as measuring cups and spoons, knives, pots, pans, serving utensils and large appliances like refrigerators. The document aims to educate readers on proper kitchen tools and the characteristics of different materials used in their construction.
This document discusses various kitchen tools and equipment used in food preparation and cooking. It describes common tools like knives, pots, pans, utensils and appliances and the materials they are made from. Key points covered include the advantages of different materials like stainless steel, advantages of tools like cast iron pans and their proper use. Equipment is distinguished from utensils as larger powered appliances. A wide range of essential tools and their functions are outlined.
Kitchen utensils and equipment are made from various materials, each with advantages and disadvantages. Common materials include aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic, and rubber. Key tools include knives, measuring cups/spoons, pots/pans, can openers, colanders, cutting boards, and various serving and cooking utensils. Larger appliances include refrigerators, microwaves, blenders, and auxiliary equipment used in commercial kitchens. Proper materials and tools are essential for efficient and safe food preparation.
1. Common kitchen materials include aluminum, stainless steel, glass, and cast iron. Aluminum is lightweight and inexpensive but requires care. Stainless steel is easy to clean and durable. Glass is used for serving but needs care. Cast iron is durable but must be oiled to prevent rust.
2. Common kitchen utensils include colanders, cutting boards, funnels, whisks, wooden spoons, serving spoons and tongs, spatulas, knives, peelers, and measuring cups. Colanders are used for draining foods. Cutting boards provide surfaces for preparation. Whisks are used for mixing liquids. Knives are essential cooking tools.
3. Other
tools and equipment used for baking pandesal [autosaved]rhaizalalainetasoy
This document lists and describes the tools and equipment used for baking pandesal, including:
- A baking pan, mixing bowl, baking sheet, dough cutter, rolling pin, oven, measuring spoons and cups, spatula, flour sifter, rubber scraper, serrated knife, timer, and plastic wrap or kitchen towels. Each tool has a specific purpose like mixing, cutting, shaping, or baking the dough. Precise measurement and timing are important for allowing the dough to rise properly.
Food and Beverage Wares and Equipment.pptxchamsochaco1
This document discusses factors to consider when selecting food and beverage service equipment, furniture, linens, crockery, glassware, and tableware. It outlines specific items needed and considerations for equipment like refrigerators, sinks, and dishwashers. It also provides sizes and specifications for furniture like tables and chairs. Details are given for types of linens, sizes of tablecloths and napkins. Various types of crockery materials and specific pieces are outlined. Tableware is classified into flatware, cutlery, and hollowware.
This document describes various tools and equipment used in baking. It discusses measuring cups and spoons for dry and wet ingredients. Other tools mentioned include mixing bowls, strainers, spatulas, whisks, egg beaters, electric mixers, rolling pins, pastry cutters, brushes, blenders, pans like jelly roll pans, muffin pans, and loaf pans. Ovens are also briefly described as used for heating and baking substances.
WEEK 1-2 USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT.pptxKrishaKashmirJose
The document discusses various cleaning equipment and supplies needed to thoroughly clean public areas like hotels, including floor cleaning equipment like vacuums and extractors, floor cleaning tools like mops and squeegees, and other tools like roomboy carts, caddy boxes, scouring pads, and dusting cloths. Proper cleaning requires the right equipment, tools, and supplies to sanitize surfaces and protect occupants from possible disease.
1) Home economics was introduced to the Philippines in the early 1900s by American teachers and focused on vocational training in housekeeping and household arts for girls.
2) By the 1920s, girls were required to spend 80 minutes per day learning home economics skills like cooking, sewing, and childcare.
3) Today, home economics professionals work in various fields like teaching and research, and the subject focuses on developing important skills for daily living like cooking, child rearing, financial management, and health and hygiene.
Cookie sheets and baking sheets are flat metal pans used to bake cookies and other baked goods. Jelly roll pans are baking sheets with raised edges used for baking bars, cakes, breads, and more. Common cake pans include round 8-9 inch pans and loaf pans. Muffin pans hold muffins and cupcakes. Various bowls, measuring tools, utensils, rolling pins, cutters and other tools are used in baking and food preparation.
The ultimate haven for all things kitchen! We're your go-to destination for quality, affordable items that cater to every corner of your culinary oasis. If it belongs or thrives in a kitchen, you can count on us to provide the finest selection.
Experience the essence of togetherness and quality living with Wysk pro—the heartbeat of your home's culinary journey.
This document provides information on cleaning, sanitizing, and storing kitchen tools and equipment. It lists various cooking materials and utensils commonly found in kitchens such as aluminum, stainless steel, glass, and cast iron. It also describes different types of knives, measuring tools, appliances like refrigerators and ovens, and blenders. Further, it discusses chemicals used for cleaning like detergents, solvents, acids, and ammonia. Finally, it outlines the steps for washing dishes which include scraping, stacking, washing with detergent and hot water, rinsing, and allowing dishes to air dry.
This document provides an overview of common kitchen utensils and equipment, describing 47 different items. It explains that while thousands of gadgets exist, most are variations of basic utensils like knives, forks and spoons. Specialized utensils make tasks more convenient by making food preparation faster and easier. The document then describes each utensil pictured, providing its name, function, and examples of how it is used. It emphasizes learning the proper utensils helps make cooking more efficient.
Cleaning baking tools and equipment requires different approaches depending on the material. Most utensils can be cleaned with mild soap and hot water. Baking sheets should be lined with parchment paper to prevent stains. Baking stones may develop a nonstick polymerized fat layer over time that only requires scraping and wiping with hot water. Pastry brushes should be washed in the dishwasher or soaked in a bleach solution. Proper sanitation in the kitchen is essential for baking, including frequent handwashing and cleaning of surfaces and equipment to prevent cross-contamination.
Cleaning, sanitizing, and storing kitchen tools and equipment properly is important for food safety. The document provides details on various materials used for kitchen tools, such as aluminum, stainless steel, glass, and cast iron. It also discusses many different types of kitchen tools and their uses, cleaning chemicals and methods, dish washing steps, and tips for cleaning tools by hand and using the dishwasher. Proper cleaning and sanitization of kitchen equipment and work surfaces helps prevent bacterial growth and foodborne illness.
Cleaning and sanitizing kitchen tools and equipment is important for food safety. The document provides details on:
- Common materials used for kitchen tools including aluminum, stainless steel, glass, cast iron, and teflon and how to care for each.
- Many types of kitchen tools and their uses such as knives, pots, pans, colanders, blenders, measuring cups.
- Proper cleaning methods including using detergents, solvents, acids, and abrasives depending on the soil. Basic steps for washing dishes are also outlined.
- Maintaining cleanliness of surfaces and ensuring no visible soils or greasy residues remain after cleaning.
Basic kitchen tools include cutting boards for chopping, utensils like spatulas and spoons, knives, whisks, cookware sets, saucepans, stockpots, steamers, baking sheets, storage containers, and handy tools like colanders, can openers, mixing bowls, and measuring cups and spoons. When selecting these items, consider material, durability, and features that make the tools comfortable and effective for food preparation tasks. Proper cleaning and maintenance helps ensure food safety and extends the lifespan of kitchen equipment.
This document defines and classifies various types of equipment found in a food and beverage service department. It discusses silverware, crockery, cutlery, hollowware, glassware, and tableware. For each category, specific pieces of equipment are defined and examples are provided, including knives, spoons, forks, plates, bowls, pots, trays and various glasses used for different beverages. Standard sizes for furniture in a food and beverage department are also mentioned.
The document provides information on cleaning, sanitizing, and storing kitchen tools and equipment. It discusses various materials used for cooking tools, such as aluminum, stainless steel, glass, cast iron, and Teflon. It also describes many common kitchen tools like can openers, colanders, chopping boards, funnels, garlic presses, and more. The document outlines the steps for washing dishes by hand or using a dishwasher. It emphasizes cleaning and sanitizing to prevent bacterial growth.
This document provides instructions for making sausage rolls along with a list of baking tools and equipment. It begins with a recipe for sausage rolls that includes ingredients like sausages, sage, lemon, apple, and puff pastry. It then describes the step-by-step process for combining the sausage filling and baking the rolls. The second part provides images and descriptions of various baking tools and equipment like cookie sheets, jelly roll pans, layer cake pans, and more. Common tools for mixing, stirring, pie making, and rolling out dough are also explained.
The document discusses various materials used to make common kitchen utensils and equipment. It describes the advantages and disadvantages of different materials including aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic and rubber. It provides details on specific tools such as measuring cups and spoons, knives, pots, pans, serving utensils and large appliances like refrigerators. The document aims to educate readers on proper kitchen tools and the characteristics of different materials used in their construction.
This document discusses various kitchen tools and equipment used in food preparation and cooking. It describes common tools like knives, pots, pans, utensils and appliances and the materials they are made from. Key points covered include the advantages of different materials like stainless steel, advantages of tools like cast iron pans and their proper use. Equipment is distinguished from utensils as larger powered appliances. A wide range of essential tools and their functions are outlined.
Kitchen utensils and equipment are made from various materials, each with advantages and disadvantages. Common materials include aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic, and rubber. Key tools include knives, measuring cups/spoons, pots/pans, can openers, colanders, cutting boards, and various serving and cooking utensils. Larger appliances include refrigerators, microwaves, blenders, and auxiliary equipment used in commercial kitchens. Proper materials and tools are essential for efficient and safe food preparation.
1. Common kitchen materials include aluminum, stainless steel, glass, and cast iron. Aluminum is lightweight and inexpensive but requires care. Stainless steel is easy to clean and durable. Glass is used for serving but needs care. Cast iron is durable but must be oiled to prevent rust.
2. Common kitchen utensils include colanders, cutting boards, funnels, whisks, wooden spoons, serving spoons and tongs, spatulas, knives, peelers, and measuring cups. Colanders are used for draining foods. Cutting boards provide surfaces for preparation. Whisks are used for mixing liquids. Knives are essential cooking tools.
3. Other
tools and equipment used for baking pandesal [autosaved]rhaizalalainetasoy
This document lists and describes the tools and equipment used for baking pandesal, including:
- A baking pan, mixing bowl, baking sheet, dough cutter, rolling pin, oven, measuring spoons and cups, spatula, flour sifter, rubber scraper, serrated knife, timer, and plastic wrap or kitchen towels. Each tool has a specific purpose like mixing, cutting, shaping, or baking the dough. Precise measurement and timing are important for allowing the dough to rise properly.
Food and Beverage Wares and Equipment.pptxchamsochaco1
This document discusses factors to consider when selecting food and beverage service equipment, furniture, linens, crockery, glassware, and tableware. It outlines specific items needed and considerations for equipment like refrigerators, sinks, and dishwashers. It also provides sizes and specifications for furniture like tables and chairs. Details are given for types of linens, sizes of tablecloths and napkins. Various types of crockery materials and specific pieces are outlined. Tableware is classified into flatware, cutlery, and hollowware.
This document describes various tools and equipment used in baking. It discusses measuring cups and spoons for dry and wet ingredients. Other tools mentioned include mixing bowls, strainers, spatulas, whisks, egg beaters, electric mixers, rolling pins, pastry cutters, brushes, blenders, pans like jelly roll pans, muffin pans, and loaf pans. Ovens are also briefly described as used for heating and baking substances.
Similar to 3 Table Appointments (NUT 214) .pptx (20)
7. Table Linens
● Protect the table
surface
● Deaden sounds of
servings and clearing
● Add beauty to table
setting
Drop-the part that hangs over the edge
● For casual should be 6-8 inches on all
sides
● Deeper drop for a formal setting
● Even more for buffet settings
8. Table Linens
Fabrics
● Lace
● Linen
● Straw
● Plastic
● Cotton
Linen washes easily, resists dirt and hangs
well. However it is more expensive and
requires ironing. That’s why polyester
blends are preferred.
9. Table Linens
● 36” square for
4 persons
● 45” or 54”
square for 6
persons
10. Table Linens
Table Tops that are impervious to
heat and moisture
● Glass
● Wood
● Formica Tile
Can be used with or without
table linens depending on the
occasion..
11. Mats, Runners and Napkins
● Placemats
○ Approx. 12x 16” to 14 x 18”
○ Large enough to hold necessary utensils
○ Should be flush with the edge of the table or
no more than 1 or 1 ½ from the table edge
12. Mats, Runners and Napkins
● Runner: 12 -17 inches wide
○ Place down on the table center or on each side
○ Used to create a dramatic effect
○ Often used with placemats
13. Mats, Runners and Napkins
● Napkins
○ Cocktail - 10 inches
○ Luncheon - 13 inches
○ Dinner - 17 or more inches
○ Place 1” from the edges of the place plant and
table edge
○ The napkin goes on the left with the open corner
nearest the fork and the edge of the table. This is
so the napkin will unfold easily onto lap by
grabbing corner.
○ Colours matter
14.
15.
16. Care and Storage
● Stains should be removed before laundering or
they may become permanently set. Many food
stains can easily be removed by soaking them in
cool water. Meat juices, tea, coffee, lipstick, and
fruit stains may be more persistent, requiring
special handling
● Tablecloths should be stored with as few crease as
possible. By carefully rolling them, creases can be
avoided.
● Placemats should be stored flat and unfolded in
drawers or shelves convenient to the dining area.
● Table runners may be hung on hangers to avoid
creases, and napkins may be folded before storing ,
ready to be placed on the table
20. Dinnerware
● Melamine
is the chemical name of
plastic dinnerware. It is
non porous , non
absorbent and resistant
to break and chip
21. Dinnerware
● Earthenware
refined clay and other
ingredients to produce a
white appearance, that is
opaque and porous. It is
also more resistant to
chipping
22. Care and Storage
● Store carefully to prevent breakage. Use pads
between fine china and earthenware plates.
● Wash them in warm water, and use either soap or
mild detergents. Dry them with dish towels or let
them drain dry.
● Always put dishes gently in position to avoid
scratching the glaze
● Cover china that are infrequently used to prevent
them from becoming dusty and greasy
● Never leave coffee cups unrinsed, especially to
avoid long time staining
● Fine china should be warmed gradually. Never
place in hot oven
23. Flatware
They are usually sold in sets of 4, 6, 8 or 12 or open stocks.
● Knives
● Forks
● Spoons
● Specialty utensils
Materials
● Sterling
● Silver Plate
● Stainless
● Plastic/wood
24. Flatware
Silver can be sterling (925) or
plated. Sterling silver is
considered solid silver and is
of higher quality. It can last
for decades and improves in
appearance over time.
Plated silverware is
electroplated metal cutlery.
They look similar to genuine
silverware but do not last as
long.
25. Beverageware
● This consist of items used to
consider beverages. This
includes goblets, tumblers, wine
glasses and ordinary glass.
● Public places such as
concessions prefer to use plastic
and paper. However, fine dining
utilises glassware for the beauty
and elegance of sparkling
glassware.
26. Beverageware
Lead glass
● Higher quality
● More expensive
Lime glass
● Lighter, more brittle
● Ideal for much
glassware
Plastic
● Very casual, low cost
● Unbreakable/dispos
al
Borosilicate
● Durable, little lustre
● Heat resistant i.e.
Pyrex
27. Care and Storage
● Hold tumblers at the base
by encircling them at the
base with the thumb and
the first 2 fingers
● Grasp a footed or stemmed
water glass (goblets) at the
base of the bowl between
the thumb and the first two
fingers
● Grasp wine glasses by the
stem
28. Care and Storage
● Handle piece of glass
individually when washing
● Stand glasses with the head
up to prevent chipping
● Avoid quick changes in
temperature. Extreme heat
causes glass to expand,
extreme cold causes it to
contact. When pouring hot
water into a glass, leave a
metal spoon isde ot absorb
the heat.
29. Hollowware
Tableware used in serving
including platters, sugar
bowls, coffee pots, soup
tureens and more. Must be
hollow.
33. Centerpieces
These are the finishing touches that are
essential to the overall harmony of the
table, Simple decorations can make a
huge effect when done right. It creates a
festive, warm atmosphere. A variety of
items can be used and arrangements
such as flowers, fruit, vegetables and
candles or a combination of these three
34. Center pieces
● Be Hygienic
○ Food and soil don’t mix
● Be appropriate
○ Candles are good for the evening not daytime
○ They should be on the table and the flame
above eye level.
○ Size should be in proportion to the table