Identification of Items & Equipment

Item Picture Description

Ice Stand/Wine
Stand

Ice Bucket

Ice Tongs

Chafing Dish

Sauce Rechaud

Hot Rechaud

Flambé
Rechaud

Flambé Pan
Soup Terrine

Soup Ladle

Silver Platter

Silver Oval
Cloche

Champagne
Bucket

Silver Flask

Silver Cloche

Plastic Cloche

Silver Jug

Glass Jug
 Wine Cradle/
Wine Basket

Bread Basket/
Toast Basket

Oil and Vinegar

Stand

Pepper Mill

Multi-Purpose
Clams

Sauce Boat

Sauce Ladle

Bread Crumber

Pastry Tongs

Cake Lifter
 Glass Bowl

Consommé Cup

Saucer

Bread Plate

Ramekin

Soup Plate
 Glasses

Item Picture Description

Brandy
Balloon –
cognac

Bordeaux

Burgundy

Wine Tasting
Glass

Sherry

Cava –
Champagne
Glass

Ruwer

Cocktail/
Martini

Long Glass

Tumbler

Irish coffee
glass
 Beer

Water

White Wine

Shot

Long cocktail
glass – mojito
 Special Equipment:

Item Picture Description

Fish Knife
and Fish
Fork
Snail Tongs
and Snail
Fork

Oyster fork
and Oyster
knife

Lobster
tongs and
lobster fork
Meat fondue
fork and
Cheese
fondue fork

Carving
Knife

Spaghetti
Tongs

Decanter

Muddler
Egg Dish
 ID Test Revision Sheet
Item Picture Description
Used to keep drinks cool.
It is used with an Ice Bucket and Ice Tongs
Ice Stand/Wine
Stand

It is used to put the ice and drinks and keep them cool
Used with Ice Stand and Ice Tongs
Ice Bucket

Used to pick up Ice

Used with Ice Stand and Ice Bucket
Ice Tongs

Used to keep food warm. Normally used in buffets and events.

It works by heating water underneath the food.
Chafing Dish

Keeps sauce warm.

Used normally on a buffet.

Sauce Rechaud

Used to serve food in front of the guests by keeping the food

warm
Hot Rechaud Has hot plates in it that are removed and the food is placed on it

Used to cook food in front of the guests (produces a flame)

Used with a Flambé Pan. Both the pan and the flambé rechaud
must be clean and well-polished.
Flambé
Rechaud

Used to cook in front of guests

Flambé Pan Normally for fried food, crepes, pasta, steak…
Made of copper, excellent conductor of heat.
 Sevres soup in front of guest, either French, English or Gueridon
service
Soup Terrine Needs an under-liner and a Soup Ladle

Used to serve soup with a Soup Terrine either French, English

Soup Ladle or gueridon service

They come in many shapes and sizes. Food is placed on the

platter and served in front of guests.
Silver Platter
Can do English, French or gueridon service
Needs a Silver Oval Cloche on top to keep the food warm.
Silver Oval To cover the Silver Platter to keep the food warm
Cloche
For serving in events. We can place 3 or more bottles in it.
Used in cocktail reception or big events

Champagne
Bucket

To Keep liquid hot. Normally used in room service or breakfast

buffet.
Silver Flask E.g. coffee, milk, etc…

To keep the food warm by covering it. “Cloche service”.

Silver Cloche Always removed by waiter in 3 steps
Keeps food warm
Plastic Cloche Normally used in room service

Normally used to serve milk

Silver Jug Needs an Under liner

To serve drinks
Glass Jug Can be for juice
Needs an Under liner
 Used to hold and serve wine, reducing the amount of time it is
held (thus keeping the wine at the right temperature)
Good for presentation

Wine Cradle/
Wine Basket

Used to hold bread and can be served with clamps or Multi-

Bread Basket/ purpose Clamps. Can do both English or French Service
Toast Basket

Holds oil and vinegar and guests can serve themselves

Normally found on the table or on a side station.
Oil and Vinegar
Stand

To serve pepper.
Can be served as English service
Pepper Mill Needs an Under Liner if placed on a table or side station.

To serve any kind of food. Normally found in a buffet

Multi-Purpose
Clams

For different types of sauces.

Needs a Sauce Ladle and an Under Liner
Sauce Boat Can be served English or French Service style or simply left on
the table for the guest.

To serve the guest sauce

Needs Sauce Boat
Sauce Ladle

To collect bread crumbs from the table.

Bread Crumber A plate is needed (Under Liner)

To serve pastries. They are normally found in a buffet

Pastry Tongs

To cut and serve desserts and cakes

Cake Lifter
 Used for anything like jam, fruit etc...
Needs an Under Liner
Glass Bowl

Normally for soup. Never used for English or French Service

Needs a Saucer
Consommé Cup

To put under the Consommé Cup

Saucer

For the bread. A bread knife is placed on it.

Bread Plate

Used in a kitchen to make poached eggs, dessert, soufflés, etc…

Dessert can be served in it
Ramekin

For different types of soups and can be served, pre-plated(with

an under-liner, English, French or gueridon style.
Soup Plate
 Glasses

Item Picture Description

Brandy Only glass that you can touch to warm up the drink
Balloon –
cognac
Long glass, for red wine.

Bordeaux

Wide glass for either white or red

Burgundy

Narrow lip to allow you to smell the wine

Wine Tasting
Glass

Small glass. For different types of sherries.

Sherry

Length to keep the bubbles

Cava –
Champagne
Glass
For German white wine (green base)
Ruwer

Shaped for tasting and drinking

Cocktail/
Martini

For long drinks like gin and tonic, vodka orange etc...

Long Glass

For Whiskey, neat or on the rocks

Tumbler

Irish coffee Has lines for measuring and heat resistant

glass
 Shorter glass

Beer

Similar to white wine glass

Water

Smaller than water glass

White Wine

For different types of shots, tequila, etc...

Shot

Large glass that opens at the top.

Long cocktail
glass – mojito
 Special Equipment:

Item Picture Description

Fish Knife Specially designed to easily fillet a fish.
and Fish
Fork
Snail Tongs To hold the snail and pull out the snail
and Snail
Fork
To open the oyster. Guest normally does not get the
knife as the oysters are opened in the kitchen or on a
gueridon by the server.
Oyster fork
and Oyster
knife

Lobster To hold and remove the meat from the lobster

tongs and
lobster fork
Meat fondue Meat has 2 prongs and cheese has 3 prongs
fork and
Cheese
fondue fork
To carve meat on a gueridon or on a buffet
Carving
Knife

To serve spaghetti
Spaghetti
Tongs
To serve wine and let it breathe. Normally for old
Decanter wines. The sediments can be seen at the bottom of the
decanter.
To crush and muddle items
Muddler
 Used in a kitchen. Heat resistant.
Egg Dish