Food and Beverage Service Equipment
Food and beverage service equipment may be divided into glassware, chinaware and tableware. ‘Tableware’ is a term includes flatware, cutlery and hollow ware. ‘Flatware’ is a term used to denote spoon and fork, as well as serving flats. ‘Cutlery’ refers to knives and other cutting implements. ‘Holloware’ consists of any other item apart from flatware and cutlery. For example, tea pots, milk jugs and serving dishes.
Glassware refers to glass and drink ware items besides table ware. The term usually refers to the drinking vessels. Welldesigned glassware combines elegance, strength and stability. It should be fine and smooth rimmed. Many standard patterns and sizes of glassware are available to serve each drink. The raw materials used for manufacturing glassware are silica, sand and lime (soda ash).
Some of the types of glassware are given below:
Tall and thin glasses used for serving drinks.
They are fluted with the tall and narrow bowl for holding champagne. The small opening helps to keep the carbonation inside the glass for longer time.
c.White wine glass:
It is used to serve white wine and it has a smaller rim than the red wine. The person holds the stem instead of the glass as it retains the chillness of the drink for a long time.
d.Red wine glass:
Red wine is served only Nohalf the glass. The tulip shaped helps to hold the aroma.
These are used to hold warm or iced beverages such as coffee, tea or cider.
It can hold 5 to 14 ounces of water.
Heavy thick mugs with sturdy handles for easier lifting. Glassware is highly fragile, delicate and most expensive. Hence care must be taken while handling, cleaning, storing and serving.
Chinaware refers to the crockery made up of bone China (expensive and fine), earth ware (opaque and cheaper) or vitrified (metalized). Chinaware is made of silica, soda ash and china clay, glazed to give a fine finish. It can be found in different colours and designs and it is more resistant to heat than glassware.
a. Joint plate:
25 cms in diameter and used for main courses.
A plate smaller than a dinner plate, used for bread or other accompaniments to a meal.
c. Fish plate:
8 to 9 inches in size and it is used to serve appetizers.
A deep plate with the wide rim, used for serving soup 20 cms in diameter.
e. Soup bowl:
Shallow bowl with 9 to 10 inches diameter. Soup bowls hold 8-12 ounces of soup.
f. Desert / Sweet plate:
18 cms in diameter used for serving deserts.
g. Cheese plate:
16 cms in diameter used for serving cheese and biscuits.
h. Cereal bowl:
13 cms in diameter used for the service of cereals and puddings.
i. Butter dish:
Holds butter or margarine, keeps it fresh and reduces absorption of odours.
Teapot, Tea cups, Milk jugs, Cream jugs, Coffee pot, Coffee cups, Sugar pot, Ash trays.
Vitrified Chinaware is stronger, it has a high breakage rate and therefore needs careful handling and storage.
3. Table Ware
In modern food industry cutlery is referred to all knives, spoons and forks used for eating. Majority of food service use either platted silverware or stainless steel.
T here are different types of knives used for specific purposes in serving. A knife can be designed for chopping, tearing, dicing, spreading, carving and slicing. It depends on the blade of the knife, whether it is pointed, blunt and serrated. Dull blades are used to cut soft or cooked food. Serrated knives are used to cut and part fruits. Knife with a broad flat blade is suitable for eating fish while knife with blunt ends is used to spread butter, cheese spread and marmalades. Knives can be classified according to its size and use.
The size is between 9½ and 10 inches and is used to cut and push food.
It can be used in place of dinner knife, serrated or non-serrated depending on specific steak cuts and 4 to 6 inches long.
It can be used for dessert, fresh or candied fruits. This can be used to cut cakes and pastries. ☆Fruit knife: It measures around 6½ to 7½ inches. It has a pointed tip and a narrow straight. The blade can be serrated or slightly curved and meant to cut and peel fruits.
It is slightly smaller than dinner knife to suit the size of the luncheon plate for meals.
It measures 8¾ inches with a wide blade and dull edge. It helps to slide between the skin and flesh of the fish, the broad blade assists in lifting the fish to the fork.
It is small in size, measures 5 to 6 inches. It has a rounded point to avoid damage to the bread while spreading butter.