GLASSWARE
-Meaning of glassware-
Glassware is refer to glass items and have different sizes and shapes, each one serving a different function.
Usually, glassware used to serve water, cocktails, punches, beer, liquor, coffee, and tea.
There are 2 types of glassware:
i. Stemware.
ii. Tumbler.
Stemware.
That stands on stems above the base.
i. Martini glass
-The base flat and has a cone-shaped bowl.
-It is used to serve cocktails.
ii. Wine glass
-glass shapes is important for particular wine glass.
-it is used to drink and taste wine.
iii. Snifter/brandy glass
-Relatively narrow top and wide bottom.
-Mostly, it is used to serve aged spirits such as brandy and whiskey.
iv. Cordial glass
-Is an elegant glass
-Used for expensive after dinner liqueur
v. Goblet glass
- An all-purpose glass for serving wine, cocktails, specialty drinks, iced tea, or water.
Tumbler
flat bottomed drinking glasses
i.
highball / tall glass
- used
for serving cocktails and interchangeable to Collins glass
ii.
Water glass
-also
used to serve juice
iii.
Rock glass / low ball
-used
them to serve neat drinks such as whiskey
iv.
Shot glass
-holds
one single measure of alcohol is serve to be consumed straight from the glass
v.
Beer glass / mug
-commonly
used to serve beer.
THE CUTLERIES, CHINAWARE AND CROCKERY
Cutleries
Teaspoon
Coffee spoon
Tablespoon
Fruit spoon
Gumbo spoon
Jelly spoon
Bouillon spoon
Soup spoon
Salad fork
Oyster fork
Dessert fork
Sugar tongs
Dessert knife
Fruit knife
Cleaver
Chef knife
Cake knife
Chinaware
Chinaware should not have cracks or chips. There is a pattern on the chinaware or may be vibrant and clear. When placing chinaware on the table, the design must be center towards the guest.
Teaspoon
- suitable for stirring and sipping the tea
- A teaspoon is a unit of volume measure equal to 1/3 tablespoon
Coffee spoon
- a small spoon for use with after-dinner coffee cups.
- a smaller version of the teaspoon.
Tablespoon
- main kind of spoon used for eating
- A tablespoonful, an amount approximately equal to the capacity of one tablespoon, is commonly used as a measure of volume in cooking.
Fruit spoon
- used to eat fruit with presectioned segments, such as a grapefruit half.
- has a tapers to a sharp point or teeth, used for citrus fruits and melons.
Gumbo spoon
- used for thick soups with large pieces of meat and vegetables usually served in a rimmed soup bowl.
- round shape
Jelly spoon
- sometimes with a point and an odd-shaped edge
- used for a jelly jar
Bouillon spoon
- great for eating soups that are made from thin broth which is served in a soup cup.
- have round shallow bowls.
Soup spoon
- use for eating soup
Salad fork
- The salad fork is used in formal and informal dining.
- It is also used for appetizer courses other than seafood, such as pate.
Oyster fork
- a small, three-pronged fork, used especially in eating seafood.
- a small utensil made with three short wide curved tines, approximately 4 inches in overall length.
- The left tine is extra wide to assist in cutting the membrane that connects the oyster to the shell.
- used only in informal dining.
Dessert fork
- The dessert fork is a specialized fork approximately 6 to 7 inches in length, that looks similar to a salad fork, only a little narrower.
- The left tine is extra wide to provide leverage in cutting firm dessert, such as baklava.
- used in formal and informal dining.
Sugar tongs
- small tongs used for serving cubed sugar.
- designed with a dull edge and rounded point
- used to serve out pats of butter from a central butter dish to individual diners' plates.
- used to spread butter on the bread
Dessert knife
- used during the dessert course, usually somewhat smaller than a dinner knife.
- the rounded tip is used to section soft desserts, and the pointed tip to cut hard desserts.
Fruit knife
- used to cut and peel fresh fruit at the table in formal and informal dining.
- a pointed tip and a narrow blade that is straight or slightly curved.
Cleaver
- a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet.
- largely used as a kitchen or butcher knife intended for hacking through bone.
Chef knife
- also known as a French knife or a cook's knife, is a cutting tool used in food preparation.
- designed primarily to slice and disjoint large cuts of beef.
Cake knife
- the knife can slice through a two l or three ayer cake without getting cake stuck all over the blade.
- flat blade of the knife use to lift the slice easily onto a plate.
Chinaware
Chinaware should not have cracks or chips. There is a pattern on the chinaware or may be vibrant and clear. When placing chinaware on the table, the design must be center towards the guest.
Job Specification
Restaurant manager
·
Restaurant manager is to ensure that restaurants
operate efficiently and profitability while maintaining their reputation and
ethos.
·
Manager responsible for the business performance
of their restaurants as well maintaining high standards of food,service,health
and safety.
Waiter
·
Those who work at a restaurant or a bar
attending customer.
·
Supplying them with food and drink as requested.
Bartender
·
Person who serves usually alcoholic beverages
behind the bar.
·
Also usually maintain the supplies and inventory
for the bar.
·
Usually responsible for confirming that customer
meet the legal drinking age before serving them alcohol.
Runner
·
Someone who picks up the food from the kitchen
and runs it to the correct table of diners.
·
A runner eases the walt staff’s job and make
sure the food gets to table hot.
Steward
·
Also known as a ma itred’,is the person commonly
in charge of all dining operations for a restaurants or public dining room.
·
Orten in charge of all dining and customer
services except kitchen.
·
Typically confirms reservations for incoming
guests and seats themas they arrive.
Hostess
·
A hostess is a female host or presenter for an
event.
·
A woman who manages an inn or hotel and resort.
·
Employed to greet and assist patrons,as in a
restaurant.
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