I.

pDescribe the following dinner wares/china wares: (30points)

a. Show plate__________________________________________________________________-
____________________________________________________________________________
____________________________________________________________________________

b. Dinnerplate- is plate on which a large meal is served. They set the dinner plates on the counter
to serve the main course. The waitperson brought the dinner plates and side plates to the table.
(a large plate usually 10 diameter used for main course of a meal).

c. Luncheon plate- is necessary piece to have. Sized between the dinner and salad plates, this
size is perfect for a smaller meal, sandwich and chips or as a charger under a soup bowl.
Crafted of stoneware. Microwave and dishwasher safe

d. Salad plate/ appetizer plate- a plate about seven inches in diameter chiefly for individual
serving of salad. A salad mixture on a bed of lettuce served as main dish especially in
restaurants.

e. Bread and butter plate- a plate five to six inches in diameter for individual serving of bread and
butter called also butter plate. A bread plate is a small plate for bread that you eat along with
your main meal, it is on the left of the dinner plate.

f. Cup and saucer- a saucer is a type of small dishware. While in the Middle Ages a saucer was
used for serving condiments and sauces, currently the tern is used to denote a small plate or
shallow bowl that supports a cup-usually one used to serve coffee or tea.

g. Demitasse cup and saucer- Demitasse is not only small cup and saucer you can find. The mini
cup and saucer, which is half the size of demitasse cup and saucer. It’s sometimes also known
as a doll’s cup because it’s so tiny. The chocolate cup and saucer is a type of drinkware dating
back to the 1770s. It’s used for drinking chocolate. A demitasse is a small cup used to serve
Turkish or espresso. Another type of demitasse has a glass cup set into a metal frame.

h. Soup plate- is a deep plate with a wide edge in which soup is served.

i. Soup under liner-

____________________________________________________________________________
___________________________________________________________________________

j. Platters – a large flat dish or plate, typically oval or circular in shape, used for serving food. A
platter is a meal or course served on a platter. A platter is often a main dish served on a platter
with one or more side dishes.

k. Pasta plate- is a type of bowl used for serving or eating pasta and other noodle based dishes
from.
 l. Sauce boat- is a boat-shaped pitcher in which sauce or gravy is served. It often sits on a
matching plate, sometimes attached to the pitcher, to catch dripping sauce.

m. Sugar and creamer -__________________________________________________________

____________________________________________________________________________
____________________________________________________________________________

n. Salt and pepper shaker- are condiment dispenser used in Western culture that are designed to
allow diners to distribute grains of edible salt and ground peppercorns. Salt and pepper shakers
are sometimes held in a cruet-stand.

o. Soup bowl- is a bowl, usually wider and more shallow than a cereal bowl, in which soup is
served.

II. Draw and describe the following silverwares/ flat wares: (39 points)
Drawing Description
A. Dinner Spoon Is a multipurpose piece. It is about 1 tablespoon in size. Diners
may use tablespoon to help them twirl long stands of pasta
around a fork.

B. . Soup Spoon Is a type of spoon with a large or rounded bowl, used for
consuming soup. The term can either refer to the British soup
spoon or the Chinese spoon. Round bowled soup spoon were
a Victorian invention.

C. Fish Spoon In sport fishing, is an oblong, usually concave lure, usually

made of metal or shell, shaped like the bowl of a spoon.

D. Teaspoon A small spoon used typically for adding sugar to and stirring
hot drinks or for eating some soft foods. These spoons have
heads more or less oval in shape. Teaspoon are a common
part of a place setting.
E. Dessert Spoon Is a spoon designed specifically for eating dessert and
sometimes used for soup or cereals. Similar in size to a soup
spoon but with an oval rather than round bowl, it typically has a
capacity around twice that of a spoon.

F. Serving Spoon A spoon utensil consisting of a small shallow bowl (also

known as head) oval or round, at the end of a handle. Type of
cutlery, especially as part of a place setting, it is used primarily
for serving.

G. Halo halo Spoon Halo halo with spoon is a traditional Filipino cold dessert with
many sweet ingredients usually popular in summer and hot
seasons.

H. Dinner Knife a large table knife usually with steel or silver blade and a
handle of any of a number of materials

I. Butter Spreader A small knife with rounded blade used for buttering bread at
table.

J. Steak knife Is a sharp table knife used for cutting steak. These often
feature serrated blades and wooden handles, and are the only
sharp knife commonly found at the modern table.

K. Salad Fork Is a small fork used for eating salad. It is approximately 6

inches long and tines are broader and flatter compared to the
rest of the forks on the table. Salad forks are used for in formal
and informal dinners.

L. Appetizer or cocktail fork Is a small narrow, 3 pronged fork made with short tines and a
long handle, it is approximately 4 ½ to 5 ½ inches in length.
The purpose is to spear seafood, it is used in formal and
informal dining.
 M. Dessert Fork A fork slightly smaller than a dinner fork.

III. Illustrate and describe the following beverage wares: (12 points)

Illustration Description

A. Water Goblet Consists of a conically shaped glass with no handle, rising

from a stem with a foot. Water goblets vary in style, shape
and decoration, and are usually plainer than other types of
goblets.

B. Red wine Glass A bit taller and have a larger bowl than White wineglasses.
In general Reds are bigger and bolder wines so they
require a larger glass to allow all those aromas and
flavours to emerge.

C. White wine Glass

D. High Ball Glass Is a glass tumbler that can contain 240 to 350 millilitres. It
is used to serve highball cocktails and other mixed drinks.
An example size is 2 ¾ in diameter by 6 in in height.
IV. Describe the following table linens: (16 points)
A. Table cloth
-is a cloth used to cover a table. Some are mainly ornamental coverings, which may also help
protect the table from scratches and stains. Other tablecloths are designed to be spread on a
dining table before laying out tableware and food.
B. Top Cloth-

C. Silencer
-

D. Table Runner
-is a narrow length of cloth laid on top of tablecloths or on a bare table. Table runners are used
in a variety of ways: laid down the centre of the table decoration, laid across the table to define
seating or used to carry out of theme.
E. Place mat
-is a covering or pad designating an individual place setting, unlike the larger table cloth that
covers the entire surface.
F. Table Napkin
-a napkin, serviette is a rectangle of cloth used at the table for wiping the mouth and fingers
while eating. It is usually small and folded.

G. Luncheon Napkin
-may vary in size from different manufactures but they are generally 13”x13’’ napkin is folded, it
will appear to have 4 sections, or panels and when folded it will appear as a 6.5”
H. Tea Napkins
-a small napkin used when tea is served. A small piece of table linen that is used to wipe the
mouth and to cover the lap in order to protect clothing.

V. What are centerpieces? (3 points)

-used to decorate the table, they are made fish fruits, vegetables, candies, fresh flowers and many
more. They should not big so that it will not cover the view of the guests. It should be proportional to
the size of the dining table.