TLE K
this is a fine collection of fine dishes, bowls, food platters
chinaware
consists of containers/vessels or serving dishes and accessories such as serving bowl
Hollowware
a water container
pitcher
a container for brewed coffee
coffee pot
a deep round dish, which is used for serving tea
tea pot
a container for serving sauces
sauce pot
a holder used for eating snails
Escargot Tong
a large deep spoon with a long handle that is used for liquids and soup
soup ladle
a small bowl with a long handle used for serving gravies and sauces
gravy ladle
a small tong used for serving sugar cubes
sugar tong
a tong with a rounded bowl and short prongs used to pick up cubes of ice
Ice tong
a cover for a dish easily removed when it is about to be removed
silver food cover
an ornamental branched candlestick holder
candelabra
a container of salt and pepper
salt and pepper shaker
used as container for serving food in a buffet
silver oral platters
a utensil used for dipping out ice cream
ice cream scooper
made of stainless steel used to to scoop or moving out crushed iced
ice scooper
a receptacle for ash
ashtray
this consists of articles made of fone glass glassware
glassware
used to served welcome drinks or appetizers
cooler
glass woth a long cup and is mainly used to serve champagne
flute
round glass with or without stem
goblet
variant of goblet with wide round dish-like cup
margarita
used to serve beers
mug
tall glass with a broad rim
nonic glass
high-ball glass used to serve cold coffee
pilsner
glass used to pour distilled alcohol into other glasses
pint
small glass used to consume fermented or distilled alcohol directly
shot glass
used to served Spirits
snifter
silhouette is shaped like a thistle flower
thistle glass
used to serve beer, cocktail, or mocktail
tulip glass
the largest of the forks used in plac setting
dinner fork
four-tined fork used in eating fish
fish fork
four-pronged fork shorthanded for with broad tines which is used to eat salad or dessert
dessert or salad fork
a smaller long handled three-pronged fork, the purposes of which is to spear food
Seafood/Oyster/Cocktail fork (SOC)
used for eating snail or escargot
snail/escargot fork
small fork and with two trims. helps to pick thinly sliced good such as slices of fruits
Dell (fruit) fork
largest fork jsed for serving
serving fork
round cup bigger than that of the table spoon
soup spoon
elongated round cup
dinner spoon
small, usually pierced spoon used for serving relish
relish spoon
long-handled teaspoon used for drinks served in a tall glass
Iced Tea Spoon
used for bouillon soup
bouillon spoon
these are smaller than their main course peers and are used to have desserts
dessert spoon
smaller than the dessert spoon
tea/coffee spoon
very tiny spoon used in serving demitasse coffee
demitasse spoon
large spoon similar to a dessert spoon
cereal spoon
flower shaped round cup
sugar spoon
small spoon with flat rim that can help to cut the right amount of ice cream
ice cream spoon
Drink spoon with a long handle
Cocktail (soda) spoon
always used in part with salad fork
salad spoon
spoon with a large round cup designed to serve stews and rice
serving spoon
knife with either straight or serrated blade with a broad and rounded tip used for luncheons and dinners
dinner knife
knife with serrated blade and a pointed tip used for steaks
steak knife
knife with a broad blade, which is used when a fish is servsed
fish knife
pr spreader, it has short rectangular blade that is sharp on the lower side to form an edge
butter knife
small broad spatula, bigger than the spreader used for serving butter
butter server
used for eating dessert
dessert knife
used for cutting cheese
cheese knife
flat, elongated triangle shaped knife and used to cut pieces of cake and handle it smoothly
pastry or pie server/cake knife
types of linen
Disposable linen
non-disposable linen
what are the two variants of the chagting dishes
electric or chafer fuel candle
these are food warming dishes. they keep the food warm
chafting dishes
includes items that can only be used once
disposable linen
includes table cover, dinner napkins, tea napkins, and table runners
non-disposable linen
means preparing the environment
Mise-en-Scene
types of food contamination
physical
biological
chemical
accidental in nature and is caused by employee carelessness
physical
this contamination is caused by pathogen and microorganisms such as bacteria, molds, parasites, and fungi
biological
accidental contamination of food caused by cleaning solvents, pest, control sprays
chemical