ARRIESGADO COLLEGE FOUNDATION, INC.

Prk. Acquarius, Visayan Village, 8100 Tagum City, Davao del Norte

Senior High School Department

FOOD AND BEVERAGE SERVICES

MODULE
S.Y. 2020-2021
First Semester (Week _8_)

Student Name: ____________________________________________________

Grade Level/Strand:____________________________________________________

Subject Teacher: _________________________________________________________

Chapter 2 Restaurant Service Equipment

 Date Week 8
Lesson 8 Flatware
Objectives 1. Define flatware;
2. Identify the types and uses of flatwares in table setting; and
3. Enumerate the types of flatwares in table setting

OVERVIEW
Flatware
It refers to table utensils used to serve and eat food, such as forks, spoons, butter knives and plates, all of
which are fairly flat in design. This is contrasted to hollowware, which refers to items in the shape of hollow vessels,
including coffee pots, teapots, sugar bowls, salt and pepper shakers, cream pitchers and bowls.

A. ABSTRACTION
Flatware utensils come in a wide variety of prices and styles. Their design can be austere and utilitarian or
highly decorative. Price depends on quality and the number of settings included and can range from affordable for
stainless steel at a local department store to several expensive ones for sterling silver. Large placements of sterling
silver flatware can be very costly.

FORK KNIFE

Escargot/ seafood fork Bread and butter knife is

are two prong forks a small, knife with
made of stainless rounded or pointed tip
steel which are used used for slicing butter
with escargot dishes. and spreading it on
bread.
Cocktail fork is a small
fork like a trident, used
for spearing cocktail
Dinner knife is the
garnishes such as
longest knife in a set of
olives.
flatware which is used to
cut and push food.
Salad/ dessert fork
has flatter and slightly
Fish knife has varying
broader tines than
shapes and sizes which
those of a dinner fork,
are used when fish is
used when vegetables
being served.
are served as salads.

Steak knife is a special

Fish fork is usually
knife that has a sharp tip
smaller than the meat
and a serrated edge to
fork and is meant
cut thick portions of
when eating fish.
meat.

Carving knife has

straight edge, a shorter,
thinner and wider blade
which enables it to cut
Dinner fork is used to thin slices of meat.
eat the main entrée
Salad serving fork is SPOON
used to serve food as
tossed salad. Soup spoon is used when
soup is served.

Carving fork is used in

conjunction with a
carving knife,
specifically designed
in carving meat. Parfait is used for stirring
iced tea in tall glasses
which has the same
purpose like the Long Drink.
Ice cream spoon is used
Cake fork is narrower
when eating frozen dessert.
and slightly shorter
than a salad fork that
is used when serving
cakes and other
pastries. Serving spoon is much
larger than a spoon used
for eating. It is used to
SPOON move food from the main
dish to individual plates.
Demitasse spoon has
varying sizes
depending on the size
of the demitasse cup
and saucer. It is used
in adding sugar, Pastry lifter is used to move
stirring coffee or hot the pastry from the main
chocolate. Also known dish to the dessert plate.
as a mocha spoon.

Tablespoon is larger than a

Soup ladle is a ladle teaspoon or dessert spoon,
for soups that has used in serving food at the
variety of shapes and table and as a standard
sizes depending on measuring unit in recipes.
the deep bowls,
Teaspoon is used to stir hot
whether it is round,
beverages.
oval or fluted.

Dessert spoon is an oval

Gravy spoon comes
shaped spoon that has the
with the sauce boat
length midway between the
which is used in
length of a tablespoon and
courses with gravy or
teaspoon which is primarily
other sauces.
used when dessert is
served.
Polishing flatware
The following equipment and materials are used to carry out this technique:
 Cutleries
 Hot water
 Salt
 Aluminum foil
 Dry cloth
 lemon
Procedure
 In a stainless bowl, put aluminum foil, hot water, lemon slices and a pinch of salt.
 Soak the cutleries and let stand for a few minutes. Dry cutleries using a tea cloth.

B. FAST LEARNING REVIEW

A. Directions: Answer the following questions based on what you have learnt. Each item is equivalent to10points.
Criteria: Content----5points Organization of Ideas----3points Neatness----2points

1. What is the importance of flatwares in table setting?

___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________

2. What is the proper way to set flatware on a table?

___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________

3. Why should we use the exact type of flatware when we can use the available flatwares around?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
C. LEARNING EXERCISE

Direction: Identify the following flatwares. Write your answer on the space provided.

1. _______________ 6. _______________

2. _______________ 7. _______________

3. _______________ 8. _______________

4. _______________ 9. _______________

5. _______________ 10. ______________

D. EXPERIENTIAL ACTIVITIES
Assume that you have the necessary flatware at your home. You can use any alternative utensils in your home.
Wear white long sleeve and black slacks and a hairnet. Share to the viewers what flatware you use during
presentation. Demonstrate the following:
 Polishing flatware
Record the following through a video. Your output must be on proper placing. Before ending the video,
show us your output.
Criteria:
Excellent 10-9 pts. Fair 4-3 pts.
Very good 8-7 pts. Poor 2-1 pt.
Good 6-5 pts.
Criteria Excellent V. good Good Fair Poor Score
Polishing technique
Handling technique
Freeness from lint, watermarks or fingerprint
Hygiene and sanitation
Total