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.