Refuse and waste containers
in Food and Drink Service
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These pages explain:

  • How and why refuse and waste should be handled

 

  • Check refuse and waste containers are ready and in place.

  • Empty regularly and keep clean.

  • Store broken glass and china in its own waste container or wrap well in paper. Why?……………………………………………………………………………………………………………. Take care not to let cutlery and bones go into waste disposal machines.

    If a waste disposal machine is not available, put liquid waste and waste which might ooze liquid into a solid container.

    Empty ashtrays into a f……-pr……..container used only for this type of waste.

     

     

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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)

 

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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

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