Food Service Equipment

FOOD SERVICE EQUIPMENT		in Food and Drink Service
These pages explain: China Earthenware Sizes Tableware Specialist Items China or Earthenware Quality Points 1.Earthenware should have a complete cover of glaze to ensure a reasonable length of life 2. China should have a rolled edge which will give added reinforcement to the edge. 3. The pattern should be underneath and not on top of the glaze. Patterns on top of the glaze wear and discolor quickly. China with the pattern under the glaze is more expensive but will last longer. Earthenware for hospitality and catering industry often has a trade name to indicate its strength. For example: Vitrified Vitreous Vitrock Vitrex Vitresso Ironstone Steelite Micratex Vitrified ware is the strongest, though strength and economy are not the only factor to consider, appearance and style are often more important. There are various classifications of china. back to top of page Bone China. This is a fine, hard and expensive china. The price of bone china means that usually only very high class hotels and restaurants use it. The range of design, pattern and colour is very wide. Earthenware. Normal earthenware which can be made stronger than that designed for domestic use. There are a standard range of designs and patterns in range colours. Vitrified earthenware is economical particularly where it is in used continuously. Domestic weight earthenware is lighter and thinner than hotel earthenware or vitrified hotelware. Some china has a manufacturers stamp and the date month or year on the base. China should be stored on shelves in piles of not more than two dozen. Any higher may result in toppling. Storage should be at a convenient height so that placing on and removing from shelves can be made safely. Keeping china covered to prevent dust and germs getting on the china is advisable. The sizes of China items vary according to the manufacturer and the design. back to top of page A Guide to Sizes diameter Sideplate 15 cm (6 ill) Sweet plate 18 cm (7 in) Fish plate 20 cm (8 in) Soup plate 20 cm (8 in) Joint plate 25 cm (10 in) Cereal/Sweet plate 13 cm(5 in) Salad Crescent Breakfast Cup and Saucer 23~-28 cl (8-10 fluid oz) Tea Cup and Saucer 19cl (62l3 fluid oz) Coffee Cup (Demi-tasse) & Saucer 9.5 cl (31/3 fluid ) Consommé Cup and Saucer Teapot Hot Water Jugs Milk Jugs Cream Jugs Coffee Pots Hot Milk Jugs Sugar Basin Slop Basin Butter Dishes Ashtrays Egg Cup Soup Bowl/Cup Platter back to top of page Tableware There are three main types of tableware: 1. Flatware: all forms of spoons and forks. 2. Cutlery: knives and other cutting implements. 3. Hollow-ware: consists of any items made from stainles steel or silver other than flatware and cutlery, such as teapots, milk jugs, sugar basins, oval flats. A range of patterns of flatware,hollow-ware and cutlery with different designs nad prices. It is advisable to consider the following when purchasing flatware and cutlery: 1. The type of menu and style of service offered. 2. The seating capacity. 3. Cover turn-over. 4. Wash-up and its turn-over. With silver plate the manufacturer may quote 20, 25, 30 year plate. This tells you the assume life of the silverware it depends on the weight of silver plating. There are no legal standards and the quality of Al plate differs with each manufacturer. There are three standard grades of silver plate full standard plate triple plate quadruple plate A Hallmark on silver indicates: the standard of silver used the Assay office responsible The two letters are: the maker's mark the date letter Plain cutlery and flatware is more popular than patterned because it is cheaper and is easier to keep clean. Handles are important in cutlery. The best knives have hard soldered silver plated, nickel or stainless steel handles. Plastic materials are much cheaper. 'Sanenwood'is a material which is impervious to boiling water and will not crack or chip from which handles are madev Stainless steel flatware and cutlery is available in a variety of grades. The higher priced designs usually have alloys of chromium which makes the metal stainless, and nickel which gives a fine grain and shine 18/8 stainless steel denotes 18% chromium and 8% nickel. Stainless steel is finished to different degrees of polishing: 1. High polish finish 2. Dull polished finish 3. A matte non reflective finish Stainless steel resists scratching far more than other metals and does not tarnish or stain. Careful storage is important to prevent loss and damage. Ideallt store in boxes or drawers for the specific item. Lining with baize prevenst the items scaratching and sliding. Hollow ware is best stored on labled shelves indicating where the items should be stored. Shelves should be at a convenient height for placing and removing the items. Flatware, cutlery and hollow-ware should ideally be stored in a room or cupboard which can be locked. It may be stored in cutlery trolleys. back to top of page

Specialist items. IDENTIFY THE ITEMS OF EQUIPMENT Asparagus tongs Caviar knife Gateaux slice Dessert fork Oyster fork Dessert knife Pastry knife/fork Nut crackers Corn-on-cobholders Grape scissors Lobster pick Lemon press Butter knife Grapefruit spoon Snail dish Ice cream spoon Snail fork Sundae spoon Cheese knife Snail tongs Skewer (Kebabs) back to top of page EQUIPMENT I . Oyster fork 2 . Grapefruit spoon 3. Steak knife 4. Corn-on-the-cob holders 5. Cheese knife 6. Fruit knife and fork 7. Pastry slice 8. Grape scissors and 9. Nutcrackers 10. Jam spoon 11 . Sundae spoon 12. Lobster crackers 13. Lobster pick 14 . Finger bowl 15. Caviar knife 16. Snail tongs 17 . Snail fork 18. Snail dish 1 9. Silver skewers 20. Pastry knife and fork 21. Shellfish cocktail holder match dish to equipment above • Round with two ears. Has 6 indentations to hold a portion (6) of snails. • Sweet trolley—serving portions of gateaux • Cheese board • To cut and hold a portion of grapes • Dessert—fruit basket • Preserves • Grapefruit halves • Ice-cream sweet in a tall glass • To break the shell to gain access to meat • Part of the make up of a cover to certain dishes, i.e. oysters, dessert, globe artichoke, etc. • Dessert—fruit basket • Shellfish cocktail/oysters • To extract the snail from its shell. • For attractive presentation of a Kebab. • Corn-on-the-cob. One to pierce each end of the cob. • Used in the service of afternoon teas. • in which a shellfish cocktail would be presented. • Grilled meats. • To extract the flesh from the claw • To hold the snail shell. • Has a short broad blade used for spreading the caviar back to top of page