Tle 10 l3 table appointments
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This document provides definitions and descriptions of various items used in table setting and dining, including: - Linens like tablecloths, runners, placemats, and napkins of different sizes for various meals. - Dinnerware which holds or serves food, and flatware like spoons, forks, knives for eating. - Centerpieces that provide finishing touches and visual interest to the overall table setting.
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table appointments
This document discusses various types of table linens, napkins, flatware, dinnerware, glassware, and other items used in dining settings. It describes tablecloths, runners, placemats, and other linens used to cover tables. It also outlines different types of napkins based on size. The document categorizes flatware items like spoons, forks, and knives. It provides examples of glassware for beverages and different materials used like porcelain, ceramic, plastic, and more. Centerpieces are also mentioned as finishing touches used on dining tables.
Table Skirting
This document provides instructions for table skirting. It begins by outlining an activity where students will be divided into groups and given pictures to observe and describe differences in table skirtings. It then defines what table skirting is and discusses different styles like gathered, pleated, plastic, and fringe skirts. The document outlines basic steps for table skirting like preparing materials, laying a base cloth, and fastening the skirt. It evaluates ordering the basic steps correctly and ends by outlining an application activity where students will skirt a table according to a task sheet.
table appointments
This document provides descriptions of various plates and dishes used for formal dining services. It lists different sized plates from 12 inches to 6 inches used for various courses like dinner, soup, bread, and desserts. It also describes dishes for serving items like vegetables, gravy, fruits, eggs, and condiments. Finally, it outlines various types of cutlery including spoons, knives, and forks used for eating different foods or serving various dishes. The document serves as a reference for formal dining table settings and the functions of various plates and utensils.
Food and Beverages - Flatware and Glassware
This document lists and describes various types of glassware and flatware used for serving food and drink. It discusses different styles of beer mugs, wine glasses, forks, spoons, and knives, including cocktail forks, gravy spoons, carving knives, dessert spoons, fish knives, soup ladles, and steak knives. The purpose is to identify the proper name for each type based on its description and intended use.
Food & beverage service equipment
The document discusses different types of equipment and supplies used in food and beverage service, including linen, glassware, crockery, and silverware. It describes linen as being made from flax and used throughout the department. Glassware is discussed as being manufactured through pressing, blowing, or molding in plain or crystal styles. Crockery, or chinaware, is specified as being made from silica, soda ash, and china clay, and commonly used in white to reflect hygiene standards.
dining room equipment
This document discusses dining room equipment and furnishings. It lists and describes small equipment like cutlery, tableware, and linen. It notes the different types of plates, cutlery, and linen used depending on the establishment. It also describes large equipment like plate warmers, coffee makers, and various types of trolleys. Finally, it discusses furniture items like tables, chairs, and sideboards, noting the appropriate sizes, shapes, and materials used for each based on the dining space and service style.
Table skirting
The document discusses different types of table skirts used to decorate tables for various occasions. It describes several options for table skirts including gathered, knife pleated, box pleated, French box pleated, plastic, fringe, and swag styles. Each type is suited to different settings, from casual to formal events, and they vary in complexity, appearance and cost. Table skirts are used to cover tables and add elegance or a decorative element for celebrations and gatherings.
Glassware and flatware
Glassware and flatware are described. Glassware includes various glasses used for different drinks like margarita glasses, flute glasses, highball glasses, etc. Their characteristics and purposes are outlined. Flatware includes cutlery items like forks, spoons, and knives used at the table. Different types are defined like dinner forks, fish forks, soup ladles, carving knives, etc. based on their distinctive features and food applications.
Recommended
table appointments
This document discusses various types of table linens, napkins, flatware, dinnerware, glassware, and other items used in dining settings. It describes tablecloths, runners, placemats, and other linens used to cover tables. It also outlines different types of napkins based on size. The document categorizes flatware items like spoons, forks, and knives. It provides examples of glassware for beverages and different materials used like porcelain, ceramic, plastic, and more. Centerpieces are also mentioned as finishing touches used on dining tables.
Table Skirting
This document provides instructions for table skirting. It begins by outlining an activity where students will be divided into groups and given pictures to observe and describe differences in table skirtings. It then defines what table skirting is and discusses different styles like gathered, pleated, plastic, and fringe skirts. The document outlines basic steps for table skirting like preparing materials, laying a base cloth, and fastening the skirt. It evaluates ordering the basic steps correctly and ends by outlining an application activity where students will skirt a table according to a task sheet.
table appointments
This document provides descriptions of various plates and dishes used for formal dining services. It lists different sized plates from 12 inches to 6 inches used for various courses like dinner, soup, bread, and desserts. It also describes dishes for serving items like vegetables, gravy, fruits, eggs, and condiments. Finally, it outlines various types of cutlery including spoons, knives, and forks used for eating different foods or serving various dishes. The document serves as a reference for formal dining table settings and the functions of various plates and utensils.
Food and Beverages - Flatware and Glassware
This document lists and describes various types of glassware and flatware used for serving food and drink. It discusses different styles of beer mugs, wine glasses, forks, spoons, and knives, including cocktail forks, gravy spoons, carving knives, dessert spoons, fish knives, soup ladles, and steak knives. The purpose is to identify the proper name for each type based on its description and intended use.
Food & beverage service equipment
The document discusses different types of equipment and supplies used in food and beverage service, including linen, glassware, crockery, and silverware. It describes linen as being made from flax and used throughout the department. Glassware is discussed as being manufactured through pressing, blowing, or molding in plain or crystal styles. Crockery, or chinaware, is specified as being made from silica, soda ash, and china clay, and commonly used in white to reflect hygiene standards.
dining room equipment
This document discusses dining room equipment and furnishings. It lists and describes small equipment like cutlery, tableware, and linen. It notes the different types of plates, cutlery, and linen used depending on the establishment. It also describes large equipment like plate warmers, coffee makers, and various types of trolleys. Finally, it discusses furniture items like tables, chairs, and sideboards, noting the appropriate sizes, shapes, and materials used for each based on the dining space and service style.
Table skirting
The document discusses different types of table skirts used to decorate tables for various occasions. It describes several options for table skirts including gathered, knife pleated, box pleated, French box pleated, plastic, fringe, and swag styles. Each type is suited to different settings, from casual to formal events, and they vary in complexity, appearance and cost. Table skirts are used to cover tables and add elegance or a decorative element for celebrations and gatherings.
Glassware and flatware
Glassware and flatware are described. Glassware includes various glasses used for different drinks like margarita glasses, flute glasses, highball glasses, etc. Their characteristics and purposes are outlined. Flatware includes cutlery items like forks, spoons, and knives used at the table. Different types are defined like dinner forks, fish forks, soup ladles, carving knives, etc. based on their distinctive features and food applications.
Sandwich and its types
The document discusses different types of sandwiches. There are three main types: open sandwiches with fillings presented on a single slice of bread; closed sandwiches with fillings between two or more slices; and cooked sandwiches that are toasted or grilled. Sandwiches can have various fillings like meat, cheese, or vegetables placed between plain or condiment-coated bread. They provide health benefits from grains and are a popular lunch or snack food.
TABLE SETTING
The manner in which the table appointments and foods are arranged on the table or any surface for dining.
TYPES OF GLASSWARES
This document provides an overview of different types of glassware and glassware manufacturing companies. It begins with an introduction to glassware and its history. It then discusses how glassware is made today and the importance of different types of glassware like wine glasses, beer glasses, and shot glasses. Major glassware manufacturing companies are also outlined, including Libbey, Zenan, Ocean Glass, Borosil, and Arcoroc. The document concludes with reminding the reader to have a lovely day.
Kitchen tools and equipment (ca)
This document provides descriptions of various kitchen tools and equipment. It describes several types of hand tools used for cutting, mixing, straining, and other food preparation tasks. It also lists different pots, pans, and baking dishes used for cooking foods on the stove or in the oven. Finally, it outlines several major appliances commonly found in kitchens, such as refrigerators, ovens, stoves, food processors, mixers, blenders, toasters, and chillers. The document provides brief definitions and purposes for over 50 individual kitchen tools and pieces of equipment.
Table setting
The document provides instructions on how to properly set a table, including:
1. It discusses the importance of table setting and demonstrates different types of settings like American, English, Russian, and French.
2. It details how to lay out flatware, dinnerware, and glassware in a standardized way and provides rules for handling each item properly.
3. Several napkin folding techniques are presented, like the pyramid, bird of paradise, and bishop's hat folds, to make napkins part of an attractive table setting.
Dining room preparation
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
Table Set Up
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
Some Beverage Wares
There are two main classifications of beverage ware - stemmed/footed glasses and unstemmed/unfooted glasses like tumblers. The document then provides descriptions and intended uses for various types of stemmed glasses including water goblets, cocktail glasses, champagne flutes and coupes, sherry glasses, cordial glasses, white and red wine glasses, brandy snifters, pilsner glasses, sherbet glasses, hurricane glasses, parfait glasses, old fashioned glasses, and highball glasses. It concludes with discussing common materials used to make glassware, cleaning and storage methods, and polishing techniques.
Dinnerware
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.
Types of Table Skirting
Table skirting is fabric used to decorate tables for events and occasions. There are different types of table skirting including gathered or shirred, which is fabric drawn together by threads; knife pleat, which has sharp narrow creases folded in the same direction; and box pleat, made from back-to-back knife pleats. Other options are plastic skirting for low cost, fringe for charm, and swag skirts that attach with clips to avoid flattening pleats.
Accompaniments & Garnishes
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
TLE 9 Presentation: Preparing Sandwich
This document provides information on making sandwiches, including ingredients, types of bread, tools, and equipment used. It discusses the main ingredients used in sandwiches such as various meats, cheeses, vegetables. It also describes different types of cold and hot sandwiches. The key components of a sandwich are identified as the base (bread), moistening agent, and fillings. Various types of breads suitable for sandwiches are outlined. Tools commonly used for sandwich making such as knives, scrapers, measuring cups and spoons are also explained. Finally, common cooking appliances and equipment used in sandwich preparation are briefly mentioned.
Different types of sandwich
This document outlines different types of cold and hot sandwiches. It describes 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also describes 5 types of hot sandwiches: regular hot, open-faced, grilled, deep fried, and filled rolls/focaccia/pitta bread. The document provides details on the composition and preparation of each sandwich type.
Cutlery
We direct import and distribution route catering to the Horeca segment, retail, Corporate gifting, hyper retail and online retail.We also provide customized products as per the requirement.We take immense pleasure introducing ourselves as is a leading importer, exporters, distributor and corporate suppliers of major international brands in Asian market with customized solutions of Home Décor, Crockery, Table Ware, Glass Ware, Cutlery, Bar Accessories, Decorative Items, Gift Items, Handy Crafts, Corporate Gifts, Wedding Gifts, Clay Craft, Antiques, Fashion Jewellery, Designer Garments, Fashion Accessories, Cosmetic, Beauty Care, Skin Care, Spa Products, Aroma & Floating Candles, Surgical Products, Medical Equipment, Electronics, IT Product and other wide range of products.
Preparation of sauces and accompaniments for Serving Vegetables
Sauces come in a variety of styles and consistencies and can be used to transform the presentation and flavor of a dish. Sauces are thickened liquids that can be rich or delicate depending on their purpose. Sauces are typically served partially covering the food, under the food, or separately. Accompaniments like vegetables, sauces, and relishes are complementary additions to a main ingredient. Sauces are often served in boat-shaped pitchers to catch any drippings.
Table services
The document discusses different styles of food service, including seated and self-service. It describes French service, American service, English service, and Russian service under seated service. French service involves food being prepared tableside. American service entails dishes being prepared in the kitchen and served by servers. English service has dishes prepared in the kitchen but the host approves them. Russian service is similar to French service. The document also covers buffet service, where guests select their own meals from serving tables, and staffed buffet service where servers assist guests.
Table appointments
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.
Table skirting
Table skirting is used to decorate tables for elegant occasions by covering the actual table. When preparing table skirting, one should decide on a design that fits the occasion, gather the necessary materials like cloth and fasteners, and lay the cloth by first fastening the top edge and then folding the cloth to the center and pinning it in place while applying any designs.
Asian cuisine
Asian cuisine encompasses the cuisines of many diverse countries and regions. It has been influenced by factors like geography, climate, religion, and colonization. Some key characteristics include the use of rice, noodles, soy sauce, fish sauce, fresh herbs like cilantro and basil, and cooking techniques like stir-frying and steaming. Popular dishes vary between regions, from sushi and tempura in Japan to curries in Thailand and adobo stew in the Philippines. Asian cuisine showcases a wide variety of flavors balanced across meat, seafood, vegetable, and grain-based dishes.
Table Napkin Folding
The document provides instructions for 10 different ways to fold cloth napkins for the dinner table. It explains each folding technique in multiple steps with diagrams. Some folds, like the pyramid, arrow, and bird of paradise folds require a stiffer napkin material or light starching. The techniques range from simple folds that take under a minute, to more complex designs that create decorative standing shapes on the plate. An iron is recommended to more easily create precise folds for some of the styles.
01tableappointments-160809115206.pdf
This document discusses various types of table linens, napkins, flatware, dinnerware, glassware, and other items used in dining settings. It describes tablecloths, runners, placemats, and other linens used to cover tables. It also outlines different types of napkins based on size. The document categorizes flatware items like spoons, forks, and knives. It provides examples of glassware for beverages and different materials used like porcelain, ceramic, plastic, and more. Centerpieces are also mentioned as finishing touches used on dining tables.
Food and Beverage Services-Table Appointments
Table appointments refer to all items used for serving and eating meals. This includes dinnerware like plates of various sizes for different courses, flatware like spoons and forks, glassware for beverages, and linens like tablecloths, placemats, napkins and runners. The document provides details on the types and uses of each item to properly set a table according to the meal and formality level. It explains that different sized plates, utensils and glasses are used for soup, salads, main dishes and desserts. Linens also vary by size and material for informal versus formal settings.
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Sandwich and its types
The document discusses different types of sandwiches. There are three main types: open sandwiches with fillings presented on a single slice of bread; closed sandwiches with fillings between two or more slices; and cooked sandwiches that are toasted or grilled. Sandwiches can have various fillings like meat, cheese, or vegetables placed between plain or condiment-coated bread. They provide health benefits from grains and are a popular lunch or snack food.
TABLE SETTING
The manner in which the table appointments and foods are arranged on the table or any surface for dining.
TYPES OF GLASSWARES
This document provides an overview of different types of glassware and glassware manufacturing companies. It begins with an introduction to glassware and its history. It then discusses how glassware is made today and the importance of different types of glassware like wine glasses, beer glasses, and shot glasses. Major glassware manufacturing companies are also outlined, including Libbey, Zenan, Ocean Glass, Borosil, and Arcoroc. The document concludes with reminding the reader to have a lovely day.
Kitchen tools and equipment (ca)
This document provides descriptions of various kitchen tools and equipment. It describes several types of hand tools used for cutting, mixing, straining, and other food preparation tasks. It also lists different pots, pans, and baking dishes used for cooking foods on the stove or in the oven. Finally, it outlines several major appliances commonly found in kitchens, such as refrigerators, ovens, stoves, food processors, mixers, blenders, toasters, and chillers. The document provides brief definitions and purposes for over 50 individual kitchen tools and pieces of equipment.
Table setting
The document provides instructions on how to properly set a table, including:
1. It discusses the importance of table setting and demonstrates different types of settings like American, English, Russian, and French.
2. It details how to lay out flatware, dinnerware, and glassware in a standardized way and provides rules for handling each item properly.
3. Several napkin folding techniques are presented, like the pyramid, bird of paradise, and bishop's hat folds, to make napkins part of an attractive table setting.
Dining room preparation
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
Table Set Up
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
Some Beverage Wares
There are two main classifications of beverage ware - stemmed/footed glasses and unstemmed/unfooted glasses like tumblers. The document then provides descriptions and intended uses for various types of stemmed glasses including water goblets, cocktail glasses, champagne flutes and coupes, sherry glasses, cordial glasses, white and red wine glasses, brandy snifters, pilsner glasses, sherbet glasses, hurricane glasses, parfait glasses, old fashioned glasses, and highball glasses. It concludes with discussing common materials used to make glassware, cleaning and storage methods, and polishing techniques.
Dinnerware
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.
Types of Table Skirting
Table skirting is fabric used to decorate tables for events and occasions. There are different types of table skirting including gathered or shirred, which is fabric drawn together by threads; knife pleat, which has sharp narrow creases folded in the same direction; and box pleat, made from back-to-back knife pleats. Other options are plastic skirting for low cost, fringe for charm, and swag skirts that attach with clips to avoid flattening pleats.
Accompaniments & Garnishes
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
TLE 9 Presentation: Preparing Sandwich
This document provides information on making sandwiches, including ingredients, types of bread, tools, and equipment used. It discusses the main ingredients used in sandwiches such as various meats, cheeses, vegetables. It also describes different types of cold and hot sandwiches. The key components of a sandwich are identified as the base (bread), moistening agent, and fillings. Various types of breads suitable for sandwiches are outlined. Tools commonly used for sandwich making such as knives, scrapers, measuring cups and spoons are also explained. Finally, common cooking appliances and equipment used in sandwich preparation are briefly mentioned.
Different types of sandwich
This document outlines different types of cold and hot sandwiches. It describes 6 types of cold sandwiches: open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled. It also describes 5 types of hot sandwiches: regular hot, open-faced, grilled, deep fried, and filled rolls/focaccia/pitta bread. The document provides details on the composition and preparation of each sandwich type.
Cutlery
We direct import and distribution route catering to the Horeca segment, retail, Corporate gifting, hyper retail and online retail.We also provide customized products as per the requirement.We take immense pleasure introducing ourselves as is a leading importer, exporters, distributor and corporate suppliers of major international brands in Asian market with customized solutions of Home Décor, Crockery, Table Ware, Glass Ware, Cutlery, Bar Accessories, Decorative Items, Gift Items, Handy Crafts, Corporate Gifts, Wedding Gifts, Clay Craft, Antiques, Fashion Jewellery, Designer Garments, Fashion Accessories, Cosmetic, Beauty Care, Skin Care, Spa Products, Aroma & Floating Candles, Surgical Products, Medical Equipment, Electronics, IT Product and other wide range of products.
Preparation of sauces and accompaniments for Serving Vegetables
Sauces come in a variety of styles and consistencies and can be used to transform the presentation and flavor of a dish. Sauces are thickened liquids that can be rich or delicate depending on their purpose. Sauces are typically served partially covering the food, under the food, or separately. Accompaniments like vegetables, sauces, and relishes are complementary additions to a main ingredient. Sauces are often served in boat-shaped pitchers to catch any drippings.
Table services
The document discusses different styles of food service, including seated and self-service. It describes French service, American service, English service, and Russian service under seated service. French service involves food being prepared tableside. American service entails dishes being prepared in the kitchen and served by servers. English service has dishes prepared in the kitchen but the host approves them. Russian service is similar to French service. The document also covers buffet service, where guests select their own meals from serving tables, and staffed buffet service where servers assist guests.
Table appointments
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.
Table skirting
Table skirting is used to decorate tables for elegant occasions by covering the actual table. When preparing table skirting, one should decide on a design that fits the occasion, gather the necessary materials like cloth and fasteners, and lay the cloth by first fastening the top edge and then folding the cloth to the center and pinning it in place while applying any designs.
Asian cuisine
Asian cuisine encompasses the cuisines of many diverse countries and regions. It has been influenced by factors like geography, climate, religion, and colonization. Some key characteristics include the use of rice, noodles, soy sauce, fish sauce, fresh herbs like cilantro and basil, and cooking techniques like stir-frying and steaming. Popular dishes vary between regions, from sushi and tempura in Japan to curries in Thailand and adobo stew in the Philippines. Asian cuisine showcases a wide variety of flavors balanced across meat, seafood, vegetable, and grain-based dishes.
Table Napkin Folding
The document provides instructions for 10 different ways to fold cloth napkins for the dinner table. It explains each folding technique in multiple steps with diagrams. Some folds, like the pyramid, arrow, and bird of paradise folds require a stiffer napkin material or light starching. The techniques range from simple folds that take under a minute, to more complex designs that create decorative standing shapes on the plate. An iron is recommended to more easily create precise folds for some of the styles.
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This document discusses various types of table linens, napkins, flatware, dinnerware, glassware, and other items used in dining settings. It describes tablecloths, runners, placemats, and other linens used to cover tables. It also outlines different types of napkins based on size. The document categorizes flatware items like spoons, forks, and knives. It provides examples of glassware for beverages and different materials used like porcelain, ceramic, plastic, and more. Centerpieces are also mentioned as finishing touches used on dining tables.
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The document provides information on various types of table settings including formal, informal, casual, buffet, and their key characteristics. It also discusses different styles of table service such as French service, Russian service, English service, American/plate service, room service, tray service, and buffet service. The styles of service vary in terms of formality of presentation, level of staff involvement, and efficiency. Formal settings have the most utensils and courses while casual settings are less structured. French and Russian service involve food preparation and presentation at the table while plate service preplates food in the kitchen.
Basic kitchen tools and equipement
This document summarizes different types of cooking utensils and their uses. It describes frying pans, saucepans, saute pans, stockpots, colanders, ladles, measuring cups and spoons, cutlery, graters, whisks, vegetable peelers, can openers, potato mashers, garlic pressers, basting brushes, funnels, and several types of kitchen knives including chef's knives, serrated knives, paring knives, cleavers, and boning knives. For each tool, a brief definition and intended use is provided.
week 1.pptx
The document provides information on tools, utensils, and equipment used for making sandwiches. It lists various knives, boards, bowls, and other items needed for preparing ingredients and assembling sandwiches. It also describes different types of cooking appliances that can be used in sandwich making, such as grills, ovens, toasters, and chillers. The overall document serves as a reference for the key tools and equipment involved in the sandwich preparation process.
Dining Room Mise en Place.ppt
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TABLE APPOINTMENTS.pptx00000000000000000
Table appointments refer to all items used to set a dining table, including dinnerware, flatware, glassware, linens, and decorations. There are different styles of table settings depending on whether a meal consists of multiple courses served sequentially or all at once. For formal multi-course meals, cutlery and dishes are arranged in a particular order and used sequentially as courses are served. Buffet tables require open spacing between food items arranged from lightest to heaviest to allow guests to serve themselves easily.
Food and Beverage Wares and Equipment.pptx
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.
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Tle 10 l1 food service organization
A food service organization is a group of professionals with knowledge in food safety, preparation, and customer service. These organizations can vary in size from small family operations to large businesses. Organizing a food service establishment like a restaurant, fast food place, or cafeteria carries risk but can be profitable if properly managed. All food service establishments should be committed to providing nutritious, hygienic, and attractively presented food at a reasonable price. Food service operations have four major departments: management, production, sales, and sanitation. Good management utilizes qualified staff, resources efficiently, and maintains equipment properly.
Tle 10 l1 food service
The document discusses the development of the food service industry. It begins by defining food service as the business of preparing, transporting, and serving food. The history of food service in the Philippines is then outlined, noting the influence of Korean and Thai cuisine and changing lifestyles as more women work outside the home. Today, different types of food establishments like restaurants, fast food, delivery services, and canteens have been set up across the country to meet growing demand. Proper management of food service businesses requires attention to sanitation, menu planning, pricing, and customer health and satisfaction.
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Menu planning involves deciding meals for upcoming days or months. It considers meal patterns like appetizers, main dishes, sides and desserts. Effective menu planning balances courses, considers the event/clients, and uses variety in foods and presentations. A menu is a restaurant's public face and comes in different styles like static, a la carte, prix fixe, and daily changing "du jour" menus. Menu cards present the menu options in formats like tall and skinny, mini, booklets, fans, or square shapes depending on the event.
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Tle 10 l4 table setting
This document provides instructions for properly setting a table, including the placement of dishes, utensils, and glassware. It lists 11 steps for arranging a place setting, such as placing the plate in the center of the table setting, knives and spoons next to the plate with bowls facing up, forks on the left side with tines up, napkins next to forks, and glasses above the knives. Condiments like salt and pepper are placed between each setting.
Tle 10 l3 dining room preparation
This document discusses the proper preparation and layout of a dining room, including arranging the dining area to be inviting and comfortable for guests, setting tables with the proper appointments and accessories, and designating specific areas for serving food, drinks, and seating customers to pay bills. Proper preparation involves knowledge of dining room attendants, busboys, and waiters to efficiently serve customers and achieve the desired dining experience.
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Bartending involves preparing, mixing, and serving alcoholic beverages to customers. A bartender, also known as a barkeeper, barman, barmaid, or barperson, serves alcoholic drinks behind the bar in a licensed establishment. Key bartending techniques include shaking cocktails to properly mix ingredients, straining shaken drinks, stirring to prevent excessive dilution, layering multiple liqueurs, flaming some drinks to enhance flavors, and flairing by flipping bottles for entertainment.
Tle 8 production of processed fruits and vegetables
This document provides information on common Filipino fruits and their English names as well as their typical seasons. It also discusses factors that cause spoilage in fruits and vegetables and provides tips for selecting fresh produce, such as buying fruits and vegetables in season, selecting items that are ripe but not bruised, and checking for heaviness and aroma as signs of quality. Finally, it notes that processing helps prevent spoilage by avoiding waste and provides livelihood opportunities.
Tle 8 methods in processed fruits and vegetables
This document discusses various food preservation methods including sugar preservation, fermentation, pickling, and canning. Sugar preservation involves cooking fruits and vegetables slowly with sugar until their juice is replaced with saturated sucrose syrup. Fermentation uses microbial enzymes to oxidize carbohydrates, producing many foods and beverages. Pickling preserves food by soaking and storing it in vinegar or brine solutions. Canning seals hot food in sterilized bottles or containers to preserve it.
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Table manners refer to etiquette rules for eating, including appropriate use of utensils. Some key rules include placing a napkin on one's lap before the meal, waiting for all guests to be served before eating, using utensils in a continental style, chewing with one's mouth closed, and passing food items from left to right. After finishing the meal, one should position their silverware in a way to signal they are done and fold their napkin to the left of the place setting.
Tle 9 l1 finishes fabrics
The document discusses various finishing processes that are applied to fabrics to alter their properties and allow for different uses. It describes physical processes like embossing and brushing that mechanically change the fabric surface. Chemical finishes like bleaching and waterproofing coat the fabric. The document also mentions biological finishes using enzymes and notes that new finishing techniques continue to be developed to create fabrics with properties like fire resistance.
Tle 9 l1 fabric structure
This document summarizes different types of fabrics, including natural fabrics like cotton, wool, linen, and silk as well as synthetic and regenerated cellulose fibers. Cotton is a natural fiber that grows on cotton plants and is cool, absorbent. Wool is sheared from sheep and is warm, breathable, and repels water. Linen comes from flax plants and is cool, absorbent but creases easily. Silk comes from silkworm cocoons and drapes well and can be easily dyed. Regenerated cellulose fibers like lyocell, tencel and viscose are processed from wood pulp. Synthetic fibers like polyester, nylon and tactel are man-made but durable and easy
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Poultry refers to domestic birds such as chicken, duck, goose, turkey, pigeon, squab, and quail. It provides protein, vitamins, minerals, and fat. The document describes different types of chickens - broilers, roasters, stags, hens, cocks/roosters, and jumbo chickens. It also mentions Peking ducks and ducks commonly found in the Philippines. Finally, it discusses market forms of poultry including live poultry, eviscerated poultry, dressed poultry, and packaged poultry parts.
L1 tle8 kinds of meat & poultry for processing
Meat comes from the muscles and organs of animals. The main types of meat come from pigs (pork), cattle (beef), sheep (lamb and mutton), goats (chevon), deer (venison), and carabao. Meat is classified based on the animal source and cut or part of the animal. The different market forms of meat include fresh, chilled, frozen, and cured meats. When buying meat, it is important to purchase from clean and sanitary sources, and to check for inspection marks and signs the meat is fresh, properly stored and wrapped.
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Tle 10 l3 table appointments
- 1. TABLE APPOINTMENTS PREPARED BY: MS. BERNADETTE A. HUERTAS
- 2. TABLE APPOINTMENTS the implements used for dining.
- 3. LINENS Used to cover tables to protect tables’ surface, beautification and insurance of quieter service.
- 5. TABLE CLOTHS whole pieces of table linens used to cover tables for dining.
- 6. RUNNERS long narrow decorative strips of cloth, used on bare tables.
- 7. PLACEMATS small, rectangular mats used to hold the entire place setting.
- 8. SILENT CLOTH a pad, usually a flannel or felt used under the cloth.
- 9. TOP CLOTHS pieces of materials placed over the table setting to avoid constant laundering of large pieces of linens.
- 10. TOP CLOTHS Top cloth / Overlay Table cloth
- 11. NAPKINS square pieces of cloth or paper used to wipe fingers and lips when dining.
- 13. TABLE NAPKINS Dinner napkins – measure 18 to 24” square. Luncheon or breakfast napkins – measure 9 to 12 inches square .
- 14. TABLE NAPKINS Dinner napkins – measure 18 to 24” square. Luncheon or breakfast napkins – measure 9 to 12 inches square .
- 15. Tea napkins – used for merienda, snacks or tea and are 6 to 9 inches square. Cocktail napkins – small pieces of napkins and are 4 to 6 inches square.
- 16. DINNERWARE The appointments were called chinaware before and are used to hold food in dining or for serving.
- 20. FLATWARE formerly called silver- ware, used to scoop, spear, and cut food.
- 21. Spoons
- 24. Forks
- 26. Knives
- 29. Beverage ware
- 37. CENTERPIECE the finishing touches that are essential to the overall harmony of a table
- 38. Examples: Flower arrangement Fruit arrangement Vegetable centre pieces (or a combination) Candles are essential for formal dinner