FOLDING NAPKIN

TUTORIAL HOW TO FOLDING THE NAPKIN

HELLO reader!! Today we would like to share about how to folding the gorgeous and cute napkin with all of you. Napkin folding ideas are always taken out of his folding origami.Table napkins serve a very practical function, and they can be decorative as well. They can be used to wipe food and drink from the mouth and face. In operation service this napkin are also use as a crumbing down service. What is crumbing down service? The answer is to clear a table in a restaurant after serve the guest.

THE FRENCH NAPKIN FOLD

• The french fold is a nice simple napkin fold that requires no special skills or tools (well.. hands are helpful).

1. Lay the napkin face-down in front of you. Fold the napkin in half diagonally.
2. Fold the far corner of the napkin diagonally towards you and to the right so that the crease falls an inch or two short of the right-most corner and the newly formed point at the bottom is a few inches to the right of the left one.
3. Fold the right-most point towards you, pivoting at the same place the last fold pivoted. Use the finished napkin to drape the dinner place. Very classy and uncomplicated.
4. Done~!

THE BANANA NAPKIN FOLD

• its just simple step if you want to follow it.. let's try!

1. Firstly, lay the napkin on the flat surface

2. Second , make it into triangle shape like on the picture above.

3. Next , fold the both corner to the top like on the picture above..

4. After that , fold the bottom until half and then flip it over and connect just like picture no. 7 above.

5. Then , make it stand and peel the outer layer of the napkin like banana.

THE LILY GOBLET FOLD

• Here is an elegant goblet fold similar to the bird of paradise.

1. Firstly, lay the napkin on the flat surface.
2. Fold the napkin into a triangle shape.
3. Then,fold the napkit into two like the on that shown in the third picture.
4. Next,at the side of the napkin,make the fan-making fold.
5. Place the lily in the goblet.
6. Then,add some finishing touches..
7. Done~!

THE SHIRT FOLD

• This is a neat fold to have sitting on your guests dinner plates, and it's pretty easy assuming that you have an iron. 

1.First, fold all the tip to the centre.

2. Second,Fold the right side over so it's edge rests on the napkins center-line.

3.  Fold the top 1/4" - 1" down and press it with your iron. This will be the collar of the shirt

4.  Take hold of the two corners in the center of the napkin's near side and fold them up and out diagonally.

5. so the edges are almost parallel to the folds at the far end. These will become the sleeves.

6. Flip the napkin over again.
7. Fold both upper corners in diagonally, so the points meet in the center at an angle to form the front collar of the shirt.

8. Take hold of the two corners in the center of the napkin's near side and fold them up and out diagonally - so the edges are almost parallel to the folds at the far end. These will become the sleeves.
9. Take hold of the near end of the napkin, and fold it up towards the collar, tucking it underneath the lower points of the collar and pressing it down. 
10. A tiny shirt to stain with dinner, YEAHH!

                                                                 CANDLE FAN GOBLET

• Sometimes you just need something a little different. The candle fan stuffed into a goblet or mug is very different. The larger the napkin that you use is, the longer the 'candles' will be.

1. Lay the napkin face-down in front of you.
2. Fold both sides in so they meet at the center. 
3. Press the folds down well.
4. Take each of the four corners (now sitting at the center of the far and near sides) 
5.  fold them out diagonally.
6. Starting at one end, tightly roll the napkin half way along it's length. The tighter the better.
7. Accordion-fold the other side of the napkin and gather it together.
8. Fold the napkin in half with the roll in the middle.
9. Place it into your goblet of choice and you're done! 

>so the candle fan goblet are already can be served!!

I WISH GOOD LUCK ON YOUR TRYING!!!!

TYPE OF EQUIPMENT

TYPE OF EQUIPMENT IN FINE DINING

ASSALAMUALAIKUM reader!!!

Today we want to share about some knowledge with  reader about equipment are used in the restaurant. I thought you are already know the right choice of selecting the food service equipment and furniture are some of the factors that contribute to the success of dining room or food and beverage area. A careful selection of items in terms of shape, design, colour and function enhances the décor and theme. For example, the use and choice of crockery must be matched with the linen and the whole  decoration of the area. There are four types of equipments which are discussed in this unit.  

Type of equipment :

• glassware
• chinaware
• cutleries 
• crokery

 GLASSWARE

> the glassware is usually transparent or translucent material that has no crystalline structure yet behaves like a solid. more recently glassware are fragile type.  Anything made from it-usually refers to glasses; the drinking kind.

COCKTAIL GLASS

function:

• for cocktail and smaller.
• for pink lady and white lady 

THE SAUCER

 function:

• champagne cocktail and daises
• not really used much now

THE TULIP

function:

• all champagne and sparkling wines also for buck’s fizz and the grasshopper

THE FLUTE

function:

• this glass for sparkling wines generally and also for Brandy Alenxender and KIr Royal

PAIN GOBLET

functiont:

•  in various sizes and used for wines ,water and beers.
•  Also used for Cobblers, Pina Colada and Green Blazer.

WORTHINGTON

function:

•  for bottled beers, soft drinks and for Pimms, Coolers and long drinks such as Fruit Cups.

ROCK GLASS

function:

• Also known as whisky glass, often used for any spirits and mixer.  
•  Also used for drinks such as Old Fashioned and Negroni.

HIGHBALL OR COLLINS GLASS

function:

• used for spirits and mixer and for Highballs, John Collins, Tom Collins, Mint Julep, Tequila Sunrise and Spritzers.

MARTINI COCKTAIL GLASS

function:

• for Dry, Medium and Sweet Mrtinis and Manhattans but also used for other cocktails.

SOUR GLASS

function:

•  for spitis and mixers and for sour and as an alternative to rocks glass.

SLIM JIM :

function:

•  for spirits and mixers and for sours and as an alternative to highball glass.

BRANDY BALLON

function:

• small for bandies and for B & B and brandy and liqueur based cocktails, for frappes and for liqueurs.

• larger for long drinks such as Pimms.

LAGER/PILSNER

function:

• different sizes used for bottled and draft lager beers.

BEER ( STRAIGHT)

Beer (straight) :

•  traditional beer glass in different sizes for half and full measures of any beers and also beer based mixed drinks

BEER ( DIMPLE)

Beer (dimple):

• traditional beer glass in different sizes for half and full measures of any beers and also bee based mixed drinks, including Black Velvet and Pimms.

Cutlery

> Cutlery refers to any hand implement used in preparing, serving, and especially eating food in the western world. It is more usually known as silverware or flatware in the united state, where cutlery usually means knives and related cutting instruments. This is probably the original meaning of the word. 

DINNER KNIFE

 function:

• for the main course

SMALL KNIFE

function:

• for breakfast, appertizers, fruit. Cheese, smoked fish such as salmon and eel, bread and toast, caviar, and frog’s legs.

FISH KNIFE

fuction:

• For fish dishes: also used by servers to fillet tableside.

DINNER FORK

function:

•  For main courses, certain vegetable such as asparagus and artichokes, pasta( used with a soup spoon).

SALAD FORK

function:

• For appetizer, desserts, cheese, fruit, salad ,smoked fish such as salmon and eel, shellfish cocktails, and sometimes for cakes and pastries.

FISH FORK

function:

•  For fish dishes ; also used by servers to fillet fish tableside

CAKE FORK

function:

•  For cakes, tortes, pies, and pastries.

SOUP SPOON

function:

•  For soups served in cups (rather than bowls), desserts, snail and melon.

SAUCE SPOON

function

•  A flat,wide spoon, for dishes served with sauces and gravies.

COFFEE SPOON

function

•  For coffee, tea, hot chocolate, shellfish, grapefruit, and ice cream

ESPRESSO SPOON

Espresso spoon

• For espresso and ristretto, for removing marrow ( as for osso buco)

Sundae or iced-tea spoon

function

•  For ice cream sundaes, iced coffee, and iced tea.

Snail tongs and snail fork

function

• For snails

Lobster tong and fork

function:

•  For lobstel

Oyster fork

function:

•  For oysters, clams ,and other bivalve shellfish

Fondue fork for cheese fondue

function:

•  For dipping in cheese fondue

Fondue fork for beef fondue

function:

•  For cooking and dipping beef cubes for fondue.

Pastry tong

function:

• For serving pastries.

Cake and pie servers

function:

•  For serving cakes and pies.

Crokery

>  Crockery is a broad term that is used to refer to various types of tableware. This would include any type of dishware that is used at the table during mealtime. Crockery can include all forms of dishes such as plates, as well as serving platters, bowls, and dishes that are used to hold condiments, such as a gravy bowl.

 Round platter

function:

• A platter is a large type of dishware used for serving food. It is a tray on which food is displayed and served to people. Its shape can be oval, round, rectangular, or square.

Big plate/ charger plate

function:

• charger plates are kept on the table during the serving of soups and first courses, and act as a base on which food-bearing bowls and dishes are placed.

Cup or saucer

function:

•  a saucer was used for serving condiments and sauces,[1] currently the term is used to denote a small plate or shallow bowl that supports a cup.

Milk jug

function:

•  Milk jug is a container used to store milk. Milk is poured into the jug and stored at the preferred place. Milk jugs are one of the most useful crockery items and are a must-have in homes, restaurants, cafes, eateries, etc. There are various type of milk jugs and they are mostly differentiated based on the type of material used to make them. Glass, wood, porcelain, ceramic and plastic are the most commonly used materials for milk jugs

Coffee mug

function:

• a coffee mug may refer a type of container from which coffee is consumed.
•  Coffee mug are typically made of glazed ceramic, and have a single handle, allowing for portability while still hot.

Sugar bowl

function:

•  A sugar bowl is a small bowl designed for holding sugar or sugar cubes, to be served with tea or coffee in the Western tradition, that is an integral part of a tea set.

Salt and pepper shaker

function:

•  Salt and pepper shakers can be made from a variety of materials, including plastic, glass, metal, and ceramic.
• Salt shakers will typically have more holes than pepper shakers.

Teapot and lid

function:

•  Teapots usually have an opening with a lid at their top, where the dry tea and hot water are added, a handle for holding by hand and a spout through which the tea is served.

Ashtray

 function:

• An ashtray is a receptacle for ash and butts from cigarettes and cigars. Ashtrays are typically made of fireproof material such as glass, heat-resistant plastic, pottery, metal, or rock.

Platter

function:

•  A plate is a broad, concave, but mainly flat vessel on which food can be served.[1] A plate can also be used for ceremonial or decorative purposes.

Chinaware

  > chinaware hard, white, translucent pottery with soft glaze , known as porcelain . It originated in China but is now produced in various countries.

Soup plate

function:

• for soups, stews, mussels, snail, and Italian pasta specialities.

Dinner plate

function:

•  for main course, various appetizers, and flambéed desserts such crepes. Also used as a base plate, covered with a doily, for food served in soup bowls, such as stews and pasta.

Salad plate

function:

•   for breakfast food, salads, desserts, and various appetizers. Also used as an underliner, with a doily, for fruit and shellfish cocktails, sauce boats, and ice-cream sundaes. Also used as side plate for bones.

Bread plate 

function:

• for bread. Also used as an underliner for relish and jam , butter dishes, sugar bowls, condiments containers, sauce boat and finger bowls. Also used to present the check.

Bouillon or soup cup

 function:

• for soup served in a cup, such as consommé or cold fruit soup.

Soup tureen 

function:

• for the service of soup

Cloche

function:

•  the bell-shaped lid that covers and preserves the heat of plated food on its way from the kitchen to the guest.

Snail plate 

 function:

• when the snails are put into shells with butter and herbs, heated and served, a flat snail plate is used.

Ceramic snail dish 

function:

•  when the snails are to be served without shells, the ceramic snail dish, which has indentations in which the snails are placed with butter, is used.
• Both snail dishes are served on underlines with doilies.

Sauce boat 

function:

•  the sauce or gravy for meat dishes is always served separate in a sauce boat, which is always placed on a small underliner with a doily, on which the spoon also rests. Sauce boats are available all sizes and shaped.

Finger bowl

function:

•  this small bowl is filled with lukewarm water and a slice of lemon and placed above the dinner fork, on an underliner with a doily. The guest uses it to cleanse his or her finger.

Coffee server 

function:

•  this small coffee pot, made from silver or china, is used for individual serving of coffee

Tea server 

function:

•  this small pitcher, made from silver or china, contains the hot water for individual servings of tea.

Milk pitcher 

function:

•  this small pitcher, made from silver or china, is used for individual servings of milk or cream.

Ice bucket

function:

•  If there is no special stand for the ice bucket, it is placed on an underliner with a doily.

THAT ALL FROM US! THANK YOU!