Food service equipments

FOOD SERVICE

EQUIPMENTS

Presentation by Edgar Dsouza

Food Service Equipment

• In this chapter you will learn– Category of Food Service Equipment with examples– Types of dining room furniture, their sizes, and uses– Various linen and their uses, types of crockery and their

uses– Parts and types of glassware, their sizes, and uses– Meaning of cutlery, flatware, and hollowware with examples– Special service equipment and their uses


Equipment Category and its Examples


Furniture


Furniture• Following table shows the table sizes and their capacities

• The Standard height of a dining table is 30”• The size of the cover is 24” x 15”


Furniture

• Restaurant Chairs are available in wood, metal, and PVC

• They are available in many styles, with arms and without arms.

• Wooden chairs- Favorite in steak houses and fine dining restaurants.

• Metal chairs -provide a modern and sleek look. Available in colours

• Moulded PVC chairs - suitable for cafeterias and low budget eateries


Furniture

• Standard size of Chair

– Height of the chair ( from floor to the seat) : 18”– From floor to the top of the chair : 39”– Depth of the chair :

18”


Furniture

• High Chairs and booster Seats : Used for children. They are available in variety of finishes and colours.

• Banquet Tables: Used in function catering and are available in many shapes and sizes. The Common ones are long and round tables.

• The size of commonly used long table is 6 x 2 ½’ and 8 x 2 ½’

• Other shapes of banquet tables are quarter round, half round, and serpentine


Furniture


Furniture


Furniture

• Banquet Chairs: are used during function. These are available with arms or without arms. The chairs should be stackable, comfortable, strong , and sturdy

• Sideboard : It holds all the necessary cutlery, crockery, hollowware, menu cards, check pads, accompanying sauces, etc that are required during service. It is also termed as a ‘dummy waiter’.


Furniture


Furniture

• Gueridon trolley: guéridon is a movable service or trolley from which food can be carved, flambéed or prepared and served

• Tray Jack


GLASSWARE

Glassware refers to glass and drinkware items

The term usually refers to the drinking vessels, unless the dinnerware is also made of glass.


Glassware

• Glassware is classified into the following according to their parts– Tumbler: It is a bowl without stem or foot. Its sides may

be straight or widened. Examples Rock glass, Collins, highball, juice glass

– Footed ware: In this, the bowl is attached to the base/foot without stem. Examples Brandy balloon, Beer goblet

– Stemware: This type has all three parts. The stem connects the bowl with the base. Examples Red wine glass, white wine glass, Champagne saucer etc


Collins GlasswareA Collins glass is a glass tumbler, holding 350 ml, used to serve a mixed drink, named after Tom Collins.

Highball GlassA highball glass is a glass tumbler, holding 240ml used to serve a mixed drink, or highball. This glass is taller than an Old-Fashioned glass, and shorter than a Collins glass.

Glassware


Shot GlassA shot glass is a small glass designed to hold or measure spirits or liquor, which is either drunk straight from the glass ("a shot") or poured into a cocktail.

Pint GlassA pint glass is a drinking vessel holding an imperial pint (568 ml) of liquid and is usually used for beer. Three common shapes of pint glass are found (conical, jug, and flared top), though others are available.

Glassware


Pilsner GlassA pilsner glass is a glass used to serve many types of light beers, but is intended for its namesake, the pilsner. Pilsner glasses are generally smaller than a pint glass, usually in 250 ml or 330 ml sizes.

Beer Stein/ Beer MugA beer stein is a traditionally-German beer tankard or mug

Glassware


Flute GlassA flute glass is the preferred serving vessel for sparkling wines and fruit beers. The narrow shape helps maintain carbonation

Beer GobletGoblets are large, stemmed, bowl shaped glasses adequate for serving heavy Belgian ales, German bocks, and other big sipping beers.

Glassware


Tulip GlassA tulip glass not only helps trap the aroma, but also aids in maintaining large heads, creating a visual effect

Cocktail GlassA cocktail glass, martini glass is used to serve cocktails such as Martini’s

Glassware


Red Wine GlassesGlasses for red wine are characterized by their rounder, wider bowl, which gives the wine a chance to breathe.

White Wine GlassWhite wine glasses are generally narrower, although not as narrow as champagne flutes, with somewhat straight or tulip-shaped sides.

Glassware


Champagne FlutesChampagne flutes are characterized by a long stem with a tall, narrow bowl on top

Glassware

Champagne SaucerThe champagne coupe or champagne saucer is a shallow, broad-bowled, stemmed glass, commonly used at wedding receptions, often stacked in layers to build a champagne tower.


Old Fashioned GlassThe Old-Fashioned glass, rocks glass, or "lowball", is a short tumbler used for serving spirits “On the rocks”

Glassware

Water gobletMainly water is served in it.


Glassware

Brandy balloonBrandy is served neat

Sherry GlassA sherry glass is a drink ware generally used for serving aromatic alcoholic beverages. Also called as Elgin glass




Tableware

• Tableware refers to flatware, cutlery, and hollowware– Flatware means all forms of spoons and forks– Cutlery refers to all types of knives and other cutting

implements used in the dining area. However, cutlery is the common term in the hotel industry to refer to spoons, knives, and forks

– Hollowware refers to all tableware other than cutlery. Examples pots, jugs, butter dish, jugs, finger bowls etc



Flatware


Flatware


SPECIAL TABLEWARE


CROCKERY


• Sideplate:15 cm (6 in) in diameter.• Sweet plate:18 cm (7 in) in diameter.• Fish plate: 20 cm (8 in) in diameter.• Soup plate:20 cm (8 in) in diameter.• Joint plate: 25 cm (10 in) in diameter.

Crockery


Crockery

• Cereal/ sweet plate:

13 cm (5 in) in diameter.

•Teacup and saucer:

20 cl

• Coffee cup and saucer

(demitasse):

10 cl

• Tea Pot

• Coffee PotPresentation by Edgar Dsouza

Crockery

• Ashtrays• Egg cups• Soup bowl/cups• Platter (oval plate)• Sauce boat• Milk jug

• Ashtray Presentation by Edgar Dsouza

Hollowware

• Hot water jug• Creamers• Consomme cups and

saucer• Sugar basin• Cereal Bowl• Cruet Set


Crockery

• White Ceramic Canapé Tray

Very stylish white ceramic Canapé Tray, perfect for serving all kinds of nibbles, from Sausage Rolls to Sushi, Pork Pies to Petit Fours!

• Cake Stands

Traditional three tier cake stands perfect for serving cakes or even small sandwiches on.

• Vegetable dishes

Basically vegetables are served


Linen

• Table cloth– All tables with wooden top are covered with tablecloths– The colour of the cloth must blend with colour scheme of the

interior– Hotels with many restaurants may use different colored

tablecloths for each outlet for better control of linen movement

– The size of the table cloth depends on the size of the table to be covered


Linen


Linen

• Napkins– Napkins are used for guests’ use, folded and kept

either in the glass, on side plate , or in the centre of the cover. (18-20 in)

– The folded napkins are kept in the glass for the dinner, and on side plates or at the centre of the cover for lunch. However this is not followed rigidly.

– All covers must have one type of fold and all covers must have napkins placed in one position


Linen


Linen


Linen


Linen

• Slip Cloth : It is used over the table cloth (1m x 1m)

• Waiter’s Cloth : It is used by waiters during the service for wiping the edges of the dishes and for carrying the hot dishes.


Linen

• Tray cloth : It is used for lining the tray for better presentation and to provide good grip for the items being carried.

• The cloth should be changed as and when it becomes wet or soiled.

• To avoid frequent changing of cloth, rexin material may be used which can be wiped dry


Linen

• Buffet Cloth: Buffet cloths of various sizes are used for covering the buffet tables.

• Satin Cloth: It is draped around the front side of the buffet table to cover the legs and to make the buffet counter attractive. It is available in attractive colors.

• Tea Cloth: It is used for wiping cutlery and crockery. The cloth should be lint free and changed frequently.


Education

Food service equipments