Introduction to crockery. . Its making .Uses .Types .Etc..

2. The crockery must blend in with general décor of the
establishments and also with the rest of the items on the table.
PHANI A
FACULTY F& B SERVICE
HYDERABAD

3. China is a term used
for crockery whether
bone china (expensive and
fine), earthenware (opaque
and cheaper) or vitrified
(metallized).Most catering
crockery used nowadays
tends to be vitrified
earthenware, which is very
durable and have been
strengthened.

4. Classification of Crockery
Bone china
Porcelain
Earthenware
Stoneware
Alumina
Melamine
Terracotta

5. Bone china
Bone china 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.

6. Porcelain
Porcelain is a ceramic
material made by
heating selected and
refined materials,
which often includes
clay of kaolinite clay,
to high temperatures.

7. Earthenware
Earthenware may sometimes be as
thin as bone china and other
porcelains, though it is not
translucent and is more easily
chipped. Earthenware is also less
strong, less tough, and more porous
than stoneware, but its low cost and
easier working compensate for
these deficiencies. Due to its higher
porosity, earthenware must usually
be glazed in order to be watertight.

8. Stoneware
Stoneware is hard pottery made
from siliceous paste fired at high
temperature to vitrify (make
glassy) the body. Stoneware is
heavier and more opaque than
porcelain.

9. Alumina
Alumina enriched crockery
can normally be spotted
due to its creamy colour.
Alumina is an oxide of
aluminium which is added
to the clay to give it
additional strength.

10. Melamine
Melamine is a strong,
lightweight and hard
thermosetting plastic. It is
used as an ideal hygienic
and durable alternative to
china. It is virtually
unbreakable so is
considered for daily use and
it can also resist scratching,
staining and is dishwasher
safe.

11. Terracotta
Terracotta is a traditional Spanish material often used in both
oven & tableware. It has unique properties that react with
acidic foods such as tomato sauce, giving natural sweetness to
the meal. Its colour can instantly be recognised and is often
associated with Mediterranean cooking.

12. S.no Name Size Uses Notes
1. Quarter Plate 15cm D
Used to keep bread, cheese
or as an underliner
It is also known as B&B
Plate (bread & butter,
underplate, side Plate
2. Half Plate 20 cm D
Used to serve starters,
pasta, dessert, fish etc
It is also known as a dessert
plate, fish plate
3. Full Plate 25cm D
Used to serve the main
course
It is also known as a dinner
plate, joint plate, meat plate.
4. Soup bowl 250ml
Used to serve soup,
breakfast cereals
5. Soup cup 250ml Used to serve thin soup
It is also known as
consommé cup & has two
handles.
6. Soup Plate 20 cm D
Used to serve both thick &
thin soup
The half plate is used as an
underliner. It’s not in use
nowadays.

13. 7. Breakfast cup 240-300 ml (8-10 Fl oz)
Used to serve all Tea &
coffee during breakfast
8. Tea Cup 200 ml (6^2/3Fl oz)
Used to serve tea during
the day
9. Coffee cup 97-100 ml
Used to serve coffee after
lunch or dinner
It is also known as
demi-tasse.
10. Dessert plate 18 cm D
used for the service of
desserts.
11. Cereal Bowl 13 cm D
used for the service of
cereals (cornflakes, wheat
flakes, choco flakes, etc),
puddings, compotes
12. Cheese plate 16 cm D
used for the service of
cheese and biscuits

14. Points to be considered while purchasing crockery
Type of service being offered
Type of customer
Design
Flexibility of use
Durability
Ease of maintenance
Stackability
Cost and funds available
Availability in the future-replacements
Storage
Shape
The psychological effect on customers
Crockery should have a rolled edge which will give added reinforcement
at the edge.
The pattern should be under the glaze because the pattern on top of the
glaze will wear out & discolour quickly.