The document outlines the objectives and classifications of food and beverage service tools and equipment, emphasizing identification, usage, and labeling. It details fixed and mobile equipment, including various types of dinnerware, flatware, glassware, and linens used in food service. Additionally, it provides descriptions of specific utensils like forks, knives, and spoons along with their practical applications in dining settings.

1. FOOD & BEVERAGE
SERVICE TOOLS AND
EQUIPMENT

2. OBJECTIVES:
1.IDENTIFY FOOD AND BEVERAGE SERVICE TOOLS AND EQUIPMENT.
2.APPRECIATE THE USES OF THE DIFFERENT TOOLS IN FOOD SERVICE.
3.LABEL AND DISCUSS THE USES OF THE DIFFERENT TOOLS AND
EQUIPMENT

3. EQUIPMENT CLASSIFICATION
EQUIPMENT
Mobile
equipment
Calculating
equipment
Fixed
Equipment

4. FIXED EQUIPMENT
• 1) Furniture
• 2) Floor
• 3) Walls
• 4) Ceiling

5. MOBILE EQUIPMENT
• It includes all trolleys, carrying stations that are maneuvered, in order to provide
specialized service to a guest with style. For example flambé trolley, salad trolley,
carving trolley etc.

6. CIRCULATING EQUIPMENT
It broadly includes:
• 1)Dinnerware
• 2)Silverware/ Flatwares
• 3)Beverageware
• 4)Linens

7. • DINNERWARE
The plates, serving bowls, platters, and other tableware used in serving a meal
• Types of Dinnerware
 SHOW PLATE OR PLACE PLATE(12”DIAMETER)
 DINNERPLATE (10”DIAMETER)
 SALAD PLATE (8”-8.5”DIAMETER)
 DESSERT PLATE (6”DIAMETER)
 BREAD AND BUTTER PLATE(6-7”DIAMETER)

8. • SHOW PLATE
Is placed on the tables before guest arrived
• DINNERPLATE (10”DIAMETER)
Used for the main course of a meal.
• SALAD PLATE (8”-8.5”DIAMETER)
It is used in salads before main course.
• DESSERT PLATE (6” DIAMETER)
it is used for formal dining occasions where different function,
but as the name implies, the most prevalent use of a
dessert plate is to serve dessert.
• BREAD AND BUTTER PLATE (6-7” DIAMETER)
Used to separate bread and butter from sauce, gravy, and juices from other foods on the plate

9. FLATWARES
It refers to table utensils used to serve and eat food,
such as forks, spoons and butter knives all of which
are fairly flat in design.
TYPES OF FORKS
ESCARGOT / SEAFOOD FORK
These are two prong forks made of stainless stee
l which are used with escargot dishes.
COCKTAIL FORK
This is a small fork like trident, used for spearing
cocktail garnishes such as olives
SALAD / DESSERT FORK
It has flatter and slightly broader tines than those of a
dinner fork, used when vegetables are served as salads.
•

10. FISH FORK
It is usually smaller than the meat fork is meant when eating fish
DINNER FORK
It is used to eat the main entrée.
CARVING FORK
It is used in conjunction with a carving knife, specifically design in carving meat
SALAD SERVING FORK
It is used to serve food as tossed salad.

11. TYPES OF SPOONS
DEMITASSE SPOON
It has a vary sizes depending on the size of the demitasse cup and saucer
SOUP LADLE
• It is a ladle for soups that has a variety of shapes and sizes depending on the deep bowls whether it is
round, oval or fluted
GRAVY SPOON
• It comes with the sauce boat which is used in courses with gravy or other sauces.

12. TABLE SPOON
• It is larger than a teaspoon or a dessert spoon, used in serving food at the table and as standard
measuring unit in recipes.
TEASPOON
• It is used to stir hot beverages
TABLE SPOON
• It is larger than a teaspoon or a dessert spoon, used in serving food at the table and as standard
measuring unit in recipes.
TEASPOON
• It is used to stir hot beverages

13. • DESSERT SPOON
• It is an oval shaped spoon that has the length midway between the length of the tablespoon and teaspoon
which is primarily used when dessert is served
• SOUP SPOON
• It is used when soup is served.
• PARFAIT
• It is used for stirring iced tea in tall glasses which has the same purposes like the Long Drink.
• SERVING SPOON
• It is much larger than a spoon used for eating. It is used to move food from the main dish to individual
plates
•
• PASTRY LIFTER
• It is used to move the pastry from the main dish to the dessert plate.
•

14. • TYPES OF KNIFES
•
• FISH KNIFE
• It has varying shapes and sizes which are used when fish is being served
• STEAK KNIFE
• It is a special knife that has a sharp tip and a serrated edge to cut thick portions
of meat
•
• CARVING KNIFE
• It has straight edge, a shorter, thinner and wider blade which enables it to cut
the slices of meat.

15. • GLASSWARES
• -a container or object made from glass. Types: Stemmed or footed and Non
footed
• GLASSES AND THEIR SIZES:-
• White wine: 8-9oz
• Red wine: 8-9oz
• old fashioned: 7oz
• Martini: 5- 6oz
• Beer goblet: 10-12oz
• Brandy balloon: 8- 10oz
• high ball: 10- 12oz and 8- 12oz
•

16. • LINENS
• Linen is a cloth woven from flax and used for all linen used in the food and beverage department