Food and Beverage Service Equipment

Various types of Food and Beverage Service Equipment used in hotels and restaurants by Food and Beverage Service department.

Crockery

Different types of crockery and their sizes

1. A soup plate :- 20 cms in diameter and used for the service of thick soups.
2. B and B plate (Side plate) :-  15 cms in diameter use for the service of bread and butter.
3. A Fish plate :- 20 cms in diameter used for service of fish items and hors d ‘oeuvres.

4. A Dessert plate ( Sweet plate ) :- 18 cms in diameter and used for the service of desserts.
5. A Meat plate ( Joint plate / dinner plate / main course plate ) :- 25 cms in diameter and used for the service of main courses only.

6. A Cereal Bowl :- 13 cms in diameter used for the service of cereals (cornflakes, wheat flakes, chocoflakes, etc), puddings, compotes.

7. Cheese plate :- 16 cms in diameter used for the service of cheese and biscuits.

8. Consommé cup :-  Used for the service of thin soups only.
9. Coffee cup :- It has a capacity of 10 cl and is used for the service of black coffee only. It is also referred to as a demi – tasse cup.

10. Tea cup :- 19 cl capacity used for the service of tea and coffee with
11. Joint Plat:-  10″ diameter
12. Demitasse Cup:-  31/2 oz

Food and Beverage Service Equipment Glassware

Types of #Glasses

1. Cocktail glass :- These are stemmed glasses because the drinks to be served in this glass has to be served chilled and hence the stem avoids the hands from heating the glass quickly. The sizes can range from 7 to 17 cl.
2. Pony Tumbler / Juice glass / 4 ounce glass :- This is a small glass used sometimes for the service of small juices.
3. High Ball Glass :- It is the most commonly used glass in a bar. They are long and straight sided. They can range from 14 – 30 cl. But 24 cl is the most commonly used.
4. Tom Collins :- They are tall and thin and usually have a capacity of 12 ounce / 36 cl.
5. Old fashioned glass :- These are used to serve “spirits on the Rocks” ( served on cube ice). They range from 14 – 25 cl and the most commonly used is 17 cl.
6. Liqueur Glass :-They are available in a variety of design and shapes having a capacity of 2 – 3 cl.
7. Delmonico glass :- They are straight sided and have a capacity of 11 – 20 cl.
8. Pilsner Glass :- They are glasses which are used to serve Pilsners ( a type of Beer). It holds approximately 34 cl.
9. Beer Tankard :- These glasses are most commonly used for the service of Draft beers. It has a capacity of around 34 cl.
10. Sherry glass :- This is a glass to serve sherry ( a fortified wine ) and has a capacity of 7 cl.
11. Vermouth glass :- These are glasses used for the service of vermouths or any other aperitif. These glasses can vary in size but it usually has a capacity of 14 cl.
12. Brandy Balloon :- Always has the same shape with a short stem so that the hand can heat the glass and allow the brandy / cognac to heat up and release its aroma.
13. Champagne saucer / Champagne tulip :- It is the glass which is used for the service of Champagne.
14. A Punched Cup :- It is used mostly at cocktail parties to serve punch which is often hot hence the handle like cup.
15. Whisky or short glass : – It is used for the serving of whiskey without ice.
16. Port wine Glass :- Used for the service of port wine. It has a capacity of 7 cl.
17. Red wine glass :-It has got the capacity of 22 cl and the red wine is served only half the glass. The tulip shaped glass holds the aroma.
18. White wine Glass :- This is used for the service of white wine and has the capacity of 17 cl.
19. Decanter :- This is used to carry mixes or can be used as a wine carafe.
20. A Martini Jug or a Mixer :– It can come in a variety of shapes and it is used for mixing drinks.

Learn all about different Food and Beverage Sector ..here

Food and Beverage Service Equipment Linens

Tablecloths:-

137 cm X 137 cm (54 in X 54 in) to fit a table 76 cm (2 ft 6 in) square or a round I table 1 m (3 ft) in                diameter

183 cm X 183 cm               (72 in     X 72        in)           to            fit            a table 1 m (3 ft) square

183 cm X 244 cm               (72 in     X 96        in)           to            fit            rectangular shaped tables

183 cm X 137 cm               (72 in     X 54        in)           to            fit            rectangular shaped tables

Slipclotfis:-        

1 m X 1 m (3 ft X 3 ft) used to cover a ‘grubby’ tablecloth

Serviette

46-50 cm (18-20 in) square if linen 36-42 cm (14-17 in) square if paper

Buffet cloths:-

2 m X 4 m (6 ft X 12 ft) – this is the minimum size; where there are longer tables there may be longer cloths

Trolley cloths and sideboard cloths:-

These are usually made from tablecloths well worn and not suitable for use on tables, mended by the housekeeping department and folded to fit a sideboard or trolley

Waiter’s cloths or service cloths:-

These are used by every waiter as protection against heat and to keep uniforms clean

Tea and glass cloths:-

The best are made of linen or cotton

Food and Beverage Service Equipment Tableware

Cutlery

1. Tableware is a Food and Beverage Service Equipment term used to denote flat cutlery and hollowware. It may be analyzed as follows:-
2. Flatware :- all forms of spoons and forks.
3. Cutlery – all knives and other cutting Food and Beverage Service Equipment.
4. Hollowware – any item made from silver apart from flatware and cutlery eg :- teapots , milk creamers, entrée dishes etc
5. Stainless steel is the most used metal in the making of cutleries because it is the most durable and does not need any special cleaning methods.
6. After being washed in the machine each individual piece of cutlery must be checked and polished.
7. When storing silverware cutlery make sure that it is stored properly ( usually in baize lined drawers ) because they tend to scratch very easily.
8. A normal cover consists of the following
9. a large knife and a large fork
10. a fish knife and a fish fork
11. a dessert spoon and a dessert fork
12. a soup spoon
13. a bread and butter knife.