The document lists and describes various bar supplies and accessories used in food service. It includes descriptions of different types of forks, spoons, knives and hollowware items. Forks are described for dinner, fish, dessert/salad, seafood/oyster/cocktail, and snail/escargot. Spoons include serving spoons, dinner spoons, relish spoons, iced tea spoons, bouillon spoons, cream soup spoons, teaspoons, and demitasse spoons. Knives include dinner knives, steak knives, butter knives, dessert knives, and cheese knives. Hollowware items described are pitchers, tea pots, coffee pots, sauce boats, chafing dishes,

1. COMMON BAR
SUPPLIES/ACCESSORIES
MARION APRIL C. DIAZ

2. DINNER FORK
- the largest of the
forks used in the place
settings.

3. FISH FORK
- a four-tined fork
used in eating fish

4. DESSERT OR SALAD FORK
- a four-pronged
shorthanded fork with
broad tines which is used
to eat salad and dessert.

5. SEAFOOD/OYSTER/COCKTAIL FISH
FORK
- a smaller long handled three-
pronged fork, the purpose of which
is to spear food.

6. SNAIL/ESCARGOT FORK
- used for eating snails
or escargot

7. SERVING SPOON
- used for serving,
larger than a table
spoon and has a long
handle.

8. DINNER SPOON
- A spoon with an oval
bowl used for luncheons
and dinners.

9. RELISH SPOON
- a small, usually
pierced spoon used for
serving relish, olive, and
pickles.

10. ICED TEA SPOON
- a long-handled
teaspoon used for
drinks served in a tall
glass, such as iced tea.

11. BOUILLON SPOON
- used for bouillon
soup.

12. CREAM SOUP SPOON
- used for thick and
cream soup.

13. TEASPOON
- commonly used for
tea or coffee but can
also be used for eating
dessert

14. DEMITASSE SPOON
- A very tiny spoon used
in serving demitasse
coffee.

15. CEREAL SPOON
- large spoon similar
to a dessert spoon.

16. CUTLERY
- REFERS TO THE KNIVES AND
OTHER CUTLERY IMPLEMENTS.

17. DINNER KNIFE
- A knife with either straight
or serrated blade with a broad
and rounded tip used for
luncheons and dinner.

18. STEAK KNIFE
- a knife with a serrated
blade and a pointed tip used for
steak.

19. FISH KNIFE
- A knife with a broad blade,
which is used when fish served.

20. BUTTER KNIFE
- or spreader, is a small blunt
knife used for butter

21. BUTTER SERVER
- a small broad spatula, bigger than
the spreader used for serving butter.

22. DESSERT KNIFE
- used for eating dessert

23. CHEESE KNIFE
- used for cutting cheese.

24. PASTRY OR PIE SERVER
- A short-handled elongated and
leaf shaped spatula, used for serving
cakes and pastries

25. HOLLOW WARE
- vessels or serving dishes and
accessories which are made usually of
silver that are hollow or concave.

26. PITCHER
- water container

27. TEA POT
- a deep round dish, which is used in
serving tea.

28. COFFEE POT
- container for brewed coffee.

29. SAUCE BOAT
- a container for serving sauces

30. ESCARGOT TONG
- A holder used for eating snail.

31. SOUP LADLE
- a large deep spoon with a long handle
that is used for serving liquid and soup.

32. GRAVY LADLE
- a small bowl with a long handle used for
serving gravies and sauces.

33. SUGAR TONG
- a small tong used for serving sugar cubes.

34. ICE TONG
- a tong with rounded bowl and short
prongs used to pick up cubes of ice.

35. SILVER FOOD COVER
- a cover for a dish easily removed when it
is about to be served.

36. CANDELABRA
- an ornamental branched candlestick
holder for more than one candle or lamp.

37. CHAFING DISH
- a container for hot dishes in a buffet

38. Salt and Pepper Shaker
- a container of salt and pepper.

39. Silver Oval Platter
- used as a container for serving food in
the buffet.

40. Ice Cream Scooper
- made of stainless steel used to scoop or
moving out crushed ice.

41. Ashtray
- a receptacle for ash, typically from
combustible consumer products such as
cigarettes and cigars.

42. Online Class
Orientation
marionapril.diaz@deped.gov.ph
11 Gold (TVL-HE)
April 12, 2021

43. Online Class
Demonstration
marionapril.diaz@deped.gov.ph
11 Gold (TVL-HE)
April 20, 2021

44. WEEK 1 (March 22-26, 2021) - pp.1-9
WEEK 2 (March 29-31, 2021) - pp.10-20 (Online Class)
PERFORMANCE TASK - Taking Table Reservation
WEEK 3 (April 5-9, 2021) - pp. 21-51 (Online Class)
WEEK 4 (April 12-16, 2021) - pp. 52-95 (Online Class)
PERFORMANCE TASK - 10 Table Napkin Folds in 2 minutes (Video)
WEEK 5 (April 19-23, 2021) - American and Breakfast Table Set up (Video Lesson)
WEEK 6 (April 26-30, 2021) - Russian Table Set Up (Video Lesson)
WRITTEN WORKS - American, breakfast and Russian Table set up
WEEK 7 (May 3-7, 2021) - pp.97-116
WEEK 8 (May 10-14, 2021) - pp.117-145 (Online Class)
NOTE:
 Follow the pages given per week. Do not answer all at once. Answer all the written works on the specific
pages per week and put it inside your envelope.
 Online class schedule for weeks 2 and 3 will be on April 12, 2021
 Online class schedule for week 4 will be on April 20, 2021
 Deadline of performance task Table Reservation – April 16, 2021
 Deadline of performance task on Table Napkin Folding – April 25, 2021
Food and Beverage Services
(3rd Quarter)

45. WEEK 1 (March 22-26, 2021) - pp.146-147
WEEK 2 (March 29-31, 2021) - pp.168-184
WEEK 3 (April 5-9, 2021) - pp. 185-204
WEEK 4 (April 12-16, 2021) - pp. 205-225
WEEK 5 (April 19-23, 2021) - pp.228-259
WEEK 6 (April 26-30, 2021) - pp. 261-273
ONLINE CLASS - Date
WEEK 7 (May 3-7, 2021) - pp.274-321
WEEK 8 (May 10-14, 2021) - pp.323-347
PERFORMANCE TASK - Welcoming guests to bidding goodbye role play (Video)
NOTE:
 Follow the pages given per week. Do not answer all at once. Answer all the written works on the specific pages
per week and put it inside your envelope.
 THE ROLE PLAY PERFORMANCE TASK WILL PLAY A VERY IMPORTANT ROLE IN YOUR GRADES IN FOOD AND
BEVERAGE SERVICES.
Food and Beverage Services (4th
Quarter)

46. SILVER FOOD COVER

47. Salt and Pepper Shaker

48. CHAFING DISH

49. Ice Cream Scooper

50. PITCHER

51. FISH KNIFE

52. ICED TEA SPOON

53. COFFEE POT

54. CANDELABRA

55. SNAIL/ESCARGOT FORK

56. Ashtray

57. PASTRY OR PIE SERVER

58. SAUCE BOAT

59. ICE TONG

60. SOUP LADLE