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DINNERWARE CATEGORIES Types and Characteristics.pptx
- 1. DINNERWARE CATEGORIES Types and Characteristics CHINAWARES HPC103 BY: CCNUEZ 2024
- 2. Chinawares This is acollection of fine dishes, bowls, food platters, section dishes, ramekins, cups and saucers, soup spoons, vases, and ash trays made using a translucent ceramic material.
- 3. CHINA China is aterm used for crockery whether bone china Chinaware is made of silica, soda ash, and china clay, glazed to give a fine finish. Chinaware is more resistant to heat than glassware. There is various classification of catering china.
- 4. PORCELAIN Porcelain isa ceramic material made by heating selected and refined materials, which often includes clay of kaolinite clay, to high temperatures. The raw materials for porcelain, when mixed with water, form aplastic body that can be worked to a required shape before firing in a kiln at temperatures between 1200°Cand 1400°C.
- 5. Bone China: Bonechina is porcelain made of clay mixed with bone ash. This is very fine, hard china that is very expensive. The decorations are to be found under the glaze only. The price of bone china puts it out of reach of the majority of everyday caterers, and only a few of the top class hotels and restaurants would use it. The range of design, pattern and color is very wide and there is something to suit all occasions and situations.
- 8. Classification:Chinaware/Crockery SHOWPLATE Acharger plate, base plate also known as a service plate or underplate. is a decorative base setting used during each dining course at weddings, banquets, or fine-dining establishments. 12 inches in diamter bigger than the dinner plate
- 9. Classification:Chinaware/Crockery Practically, they protectthe table and tablecloth from becoming dirty during service and help retain heat in dinnerware.
- 10. DINNER PLATE alarge plate usually 10 to 11 inches in diameter used for the main course of a meal.
- 11. Bread and ButterPlate(BnB) as the name suggests, a "BnB plate" is a plate used to serve bread and butter. Due to its standard placement next to the fork, this plate is known as a quarter or side plate.
- 12. Salad Plate 7-8.5inches Functions to serve salad presentedbefore the main course, as a sidedish with the main course, or following the main course tostimulate the palate.
- 13.
- 14. Fish Plate 8.5inches Serving the fish recipes and sea food in the fish shaped plate Entrée plate (also half plate, dessert plate, fish plate) has a diameter of 8.5 inches (22 cm) and is used for hors d'oeuvre, fish.
- 15. Dessert plate 8inches a small plate on which dessert can be served. type of: plate. dish on which food is served or from which food is eaten. or cake plates used for enjoying a sweet treat during tea for two, afternoon tea, or after-dinner dessert are generally sized 8in/20cm.
- 16. Soup bowl withunderliner 6-8 inches A soup bowl is a bowl, usually wider and more shallow than a cereal bowl, in which soup is served. Soup served in a soup bowl is eaten with the soup spoon. There should be a plate under the soup bowl to rest the spoon.
- 17. Soup Bowl Soupplate Consomme Cup
- 18. Coffee cup andsaucer container, a cup, for serving coffee and coffee- based drinks. There are three major types: conventional cups used with saucers, mugs used without saucers, and disposable cups. Cups and mugs generally have a handle.
- 19. Coffee pot apot for hot water brewing and serving coffee.
- 20. Coffee creamer andsugar set The practical set has space for 2 sugar containers and a cream or milk jug, and is placed on the table for coffee and cake.
- 21. Demitasse or espressocup A demitasse (/ˈdɛmɪtæs/; French: "half cup"), demi- tasse, or espresso cup is a small cup used to serve espresso. It may also refer to the coffee served in such a cup, though that usage had disappeared in France by the early 20th century.
- 22. Teapot a potwith a handle, spout, and lid, in which tea is brewed and from which it is poured.
- 23. Salt and peper shaker/Condiments or salt and pepper pots, of which the first item can also be called a salt cellar in British English, are condiment dispensers used in European cuisine that are designed to allow diners to distribute grains of edible salt and ground peppercorns.
- 24. Sauce boat/gravy boat use a gravy boat to serve basically anything that's liquid (or liquid-ish) in texture. Sauces, salad dressings, syrups, salsas, chutneys, dips, and more are all fair game. A gravy boat is ideal for drizzling melted chocolate or caramel over ice cream, or melted butter over pancakes.
- 25. Food Cover Afood cover is a cover placed on top of a plate with food to keep it warm or fresh.
- 26. Silver Platter/Platter Eachfood item is served by the server from platters to their individual plates.
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- 28. MENU a listof the dishes that may be ordered (as in a restaurant) or that are to be served (as at a banquet)
- 29. ORDER SLIP thatis printed to a department printer. Examples of departments would be the kitchen or the bar. When the cashier/waiter clicks on the 'Order' button in the Restaurant Module, the order slips for the current sale will be printed.
- 30. Bill folder Itholds a bill, business card, credit card and/or bank notes both discretely and in complete security. - On the left side: room for a business card, post card, bank notes, credit card etc.
- 31. Bill tray Classicstyle tray for handing the bill and change to customers and diners.
- 32. Tray Stand helpyour servers deliver food to tables in a quick, efficient fashion, without the threat of dropping plates in the process. At the same time, they enable bussers to set heavy bus boxes down when bussing tables, minimizing worker fatigue.