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F&B Service > Equipments, Sizes, Uses > Flashcards

Equipments, Sizes, Uses Flashcards

1
Q

Butter knife (Cutlery)

A

Use to spread butter on bread

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2
Q

Caviar knife (Cutlery)

A

Knife blade used for spreading the caviar

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3
Q

Grape scissors (Cutlery)

A

To cut and hold a portion of grapes

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4
Q

Small Knife (Cutlery)

A

Use as appetizer cutlery

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5
Q

Large Knife (Cutlery)

A

Use as main course cutlery

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6
Q

Steak Knife (Cutlery)

A

Use to cut steak

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7
Q

Fruit Knife (Cutlery)

A

Use to cut fresh fruit

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8
Q

Cheese knife (Cutlery)

A

Service of cheese

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9
Q

Asparagus holder (Flatware)

A

Used to hold asparagus when eating

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10
Q

Pastry slice (Flatware)

A

Serving portions of gateaux

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11
Q

Oyster fork (Flatware)

A

Shellfish cocktail / oysters

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12
Q

Pastry fork (Flatware)

A

Afternoon tea, for eating pastry

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13
Q

Corn on the cob holders (Flatware)

A

To pierce corn on each end

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14
Q

Lobster picks (Flatware)

A

Lobster – to extract the flesh from the claw

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15
Q

Fruit fork (Flatware)

A

Use to pick cut fresh fruit

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16
Q

Nutcrackers (Flatware)

A

A type of pliers use to crack nuts

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17
Q

Grapefruit spoon (Flatware)

A

To scoop out grapefruit pulps

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18
Q

Ice-cream spoon (Flatware)

A

Use to eat ice-cream

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19
Q

Sundae spoon (Flatware)

A

Use to eat Ice-creams served in tall glasses

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20
Q

Snail tongs (Flatware)

A

Used to hold the snail shell

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21
Q

Snail Fork (Flatware)

A

Fork to pick meat from snail shells

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22
Q

Snail dish (Flatware)

A

Dish is round with two ears, having six indentations to hold a portion of snails (Six)

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23
Q

Stilton scoop (Flatware)

A

Service of Stilton cheese

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24
Q

Preserve spoon (Flatware)

A

Used with jam dish

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25
Q

Mustard spoon (Flatware)

A

Used with mustard pot

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26
Q

Sugar tongs (Flatware)

A

Required for sugar cubes

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27
Q

Pastry tongs (Flatware)

A

For service of pastries

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28
Q

Bread tongs (Flatware)

A

For service of bread-rolls etc.

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29
Q

Toast rack (Flatware)

A

For service of toasts

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30
Q

Tea strainer and slop basin (Flatware)

A

For straining tea leaf

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31
Q

Small fork (Flatware)

A

Use in appetiser

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32
Q

Large Fork (Flatware)

A

Use in main course

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33
Q

Dessert fork (Flatware)

A

Use in dessert course

34
Q

Dessert Spoon (Flatware)

A

Use in dessert

35
Q

Service Spoon (Flatware)

A

Use for servicing food

36
Q

Service Fork (Flatware)

A

Use for servicing food

37
Q

Soup Spoon (Flatware)

A

Use to consume soup

38
Q

Oval Flat (Flatware)

A

Use for service of dry items

39
Q

Sauce Ladle (Flatware)

A

Spoon to portion sauce

40
Q

Soup Ladle (Flatware)

A

Spoon to portion soup

41
Q

Soup Tureen (Hollowware)

A

For soup in large quantities to portion out into soup bowls

42
Q

Soup bowl (Hollowware)

A

Use for soup

43
Q

Entée dish (Hollowware)

A

Food containers from which food is portioned into plates

44
Q

Sauce Boat (Hollowware)

A

To present sauce on table

45
Q

Ice-cream cup/Cocktail cup (Hollowware)

A

Use to serve ice-cream or dessert with syrup or sauce

46
Q

Monkey Bowl (Hollowware)

A

Use to serve food that contains gravy

47
Q

Cereal bowl/Nappy bowl (Hollowware)

A

Use to serve cereals with milk

48
Q

Grapefruit cup (Hollowware)

A

Use to serve grapefruit

49
Q

Fruit Bowl (Hollowware)

A

Use to present fresh fruits on table or guest room

50
Q

Sugar pot (Hollowware)

A

To hold granulated sugar or cubes

51
Q

Milk Pot/Creamer (Hollowware)

A

To hold milk or cream

52
Q

Tea Pot (Hollowware)

A

Holding tea

53
Q

Coffee Pot (Hollowware)

A

Holding coffee

54
Q

Tea cup (Hollowware)

A

Service of tea

55
Q

Coffee Cup (Hollowware)

A

Service of coffee

56
Q

Mustard Pot (Hollowware)

A

Service of mustard

57
Q

Jam Pot (Hollowware)

A

Service of Jam

58
Q

Egg Cup (Hollowware)

A

Service of boiled eggs

59
Q

Finger bowl (Hollowware)

A

Service of luke warm water for rinsing the fingers

60
Q

Water Jug (Hollowware)

A

Service of water

61
Q

Supreme Bowl (Hollowware)

A

Service of sorbet

62
Q

Ceramic Crockery

A

The ceramic is a mixture of china clay and silicates which makes it harder and brittle.

63
Q

Bone China

A

Bone chine is made from a mixture of china clay, refined animal bone and calcium phosphate.

64
Q

Vitrification

A

The china clay is mixed with calcium carbonate, salt of calcium and water to make a smooth paste. This is given different shapes and bake in temperature controlled ovens to make it strong than immersed in colouring material than it is coated with synthetic resin to give a glossy appearance.

65
Q

Joint plate / full plate (China)

A

10” Diameter

66
Q

Half plate (China)

A

9” Diameter

67
Q

Quarter plate / side plate / B&B plate (China)

A

7” Diameter

68
Q

Tea cup/ Tasse (China)

A

150 ml

69
Q

Coffee cup/ Demitasse (China)

A

90 ml

70
Q

Dimension of a Chair

A

The seat is 18 in from the ground
The seat is 39 in from ground to top of the back
18 in depth from the front to back edge

71
Q

Sizes of Tables

A

Square table for 2 PAX – 30’’x30’’x30’’
Square table for 4 PAX- 36”x36’’x30”
Round table for 4 PAX- 48’’ dia x 30’’
Round table for 6 PAX- 60’’ dia x30’’

72
Q

Serviette

A

22 inches or 24 inches square in shape

73
Q

Waiter’s cloth

A

18 inches x 22 inches rectangular in shape

74
Q

Hors D’Oeuvre Trolley

A

The top should be fitted with a series of recesses for holding small rectangular dishes used for serving a variety of hors d’oeuvres.

75
Q

Dessert Trolley

A

It has got three tiers – the top being covered by fiber-glass. The second tier can also be used for dessert if required. The bottom tier is used for the storage of cutlery and crockery.

76
Q

Cheese Trolley

A

It typically stores a variety of cheeses (hard, soft, aged, and blue) along with accompaniments like fruits, nuts, crackers, and sometimes cheese knives for serving. The selection is often arranged for easy viewing, allowing guests to choose their preferences.

77
Q

Wine Trolley

A

It typically stores a selection of wines, glasses, a corkscrew, decanter, and sometimes ice buckets for chilled bottles. This setup allows the sommelier or server to provide personalized wine recommendations and serve wines with proper presentation and aeration.

78
Q

Guéridon Trolley

A

It typically holds items like a small burner, cooking or serving utensils, and ingredients, allowing chefs or servers to prepare, cook, or finish dishes in front of guests. Common uses include flambéing, carving, or dressing salads, adding an interactive and elegant experience to dining.

79
Q

Room Service Trolley

A

It usually has multiple shelves and compartments for carrying trays, plates, cutlery, condiments, and napkins. Some trolleys are equipped with heating compartments to keep food warm. This setup allows for efficient, organized, and discreet in-room dining service.

80
Q

Carving Trolley

A

The trolley is usually silver-plated with large dome-like cover. This cover slides under the trolley so that the flat surface can be used to hold the meat. This surface is usually heated by spirits to keep the joint hot. There are usually two deep recesses to hold the gravy and sauce, while the bottom shelf accommodates plates for service.

81
Q

Disposables/ Throwaways

A

The need to reduce cost
The cutting of the high cost of laundering
Improved standards of hygiene
Reduction in storage space required
Fast food developments
The needs of transport caterers on trains, boats and planes

82
Q

Sideboard/ Étagère

A

It is also known as “dummy waiter” or “side station”, the style and design varies from establishment to establishment. The actual lay-up of a sideboard depends on its construction, the number of shelves and drawers for tableware etc and, on the type of menu and service offered. It is essential that the sideboard is of minimum size and portable so that it may be moved easily if necessary. The top should be of a heat resistant material. The material used in the make-up of the sideboard should blend with the rest of the décor.

F&B Service (4 decks)

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