HOUSEHOLD SERVICES

Fourth Quarter – Module 2

Dinnerware and Beverage ware

Module 2 – Dinnerware and Beverage ware

Objectives:
At the end of the lesson, the learner is expected to:
1. Differentiate between dinnerware and beverage ware
2. Give the importance of dinnerware and beverage ware
3. Identify the types of dinnerware and beverage ware
4. Describe footed and un-footed glass
5. Make a scrapbook about dinnerware and beverage ware

Introduction:

Dinnerware or tableware are the dishes or dishware used for setting a table,
serving food and dining. It keeps the food where it is supposed to be placed.
Choosing the right dinnerware to be used can make a big difference in food
presentation. In today’s food culture, a restaurant’s dinnerware should go beyond
function as they communicate the overall ambiance and theme of the place for a
more inclusive and impressive dining experience.
Beverage ware or glassware are used to hold drinks or liquids which consist
of un-footed and footed ware. It is made of glass, plastic, stainless steel and wood.
Glassware is a key element for creating the complete tableware. Its utility is both
functional and decorative. Types of glassware’s has its specific designs and uses
to enhance the spirit that is served in it.
Information Sheet 2.1

Dinnerware

Dinnerware or tableware generally refers to plates and saucers. It includes

all table appointments over which food is placed.

The following are some of its type:

Dinnerwares Descriptions
A 30-cm. plate usually made of metal, wood, porcelain,
Place/Show plate or wicker and serves as an under liner for other dinnerware
used during the meal, especially formal dinners.

A 25-cm. plate used for the main dish in formal dinners.

Dinner plate

A 23–cm. multi - purpose plate used for daily dining.

Luncheon or breakfast
plate

A 23–cm. deep plate used for soup in formal or sit-down

Soup plate dinners.
 An 18–cm. plate used for salads and desserts as
Salad plate underliners for glass stemware.

A 15–cm. multipurpose plate used for cerals, desserts,

Cereal bowl salads, and soups depending on the depth.

A 15-cm. plate, which has a flat, smooth, surface and

Bread and butter plate used for breads, desserts, molded salads, or individual
portions of rice.
It is used for serving hot beverages, such as coffee or
Cup and saucer tea. The saucer is used as an under liner for the cup.

Information Sheet: 2.2

Beverage ware
(Glassware)

These are containers used to hold and serve all kinds of beverages such as
liquor, coffee, juices, and the like. These are classified according to its selection. It can
be un-footed or footed beverage ware.
Types of Un-footed Glass:

Un-footed Glass Descriptions

It is a small glass designed to hold or
Shot Glass measure spirits or liquor, which is either drunk
(2 oz.) straight from the glass
("a shot") or poured into a cocktail.
It is a short tumbler used for serving an alcoholic
Rock Glass/Old Fashioned beverage, such as whisky, with ice cubes (―on the
Glass (8-10 oz.) rocks‖). It is also normally used to serve certain
cocktails, such as the Old fashioned from which it
receives its name.
It is a juice glass, for fruit juices and vegetable
Delmonico / Juice Glass juices.
(4-6 oz.)

It is used to serve highball cocktails and other mixed

drinks. A highball glass is taller than an Old fashioned
High Ball Glass (6-8 oz.) glass, and shorter and wider than a collin glass

It is used to serve mixed drinks, especially Tom

Collins cocktails. It is cylindrical in shape and narrower
Collin Glass (10-14 oz.) than a highball glass.

It is used for a cocktail juices of mixed fruit juices,

liqueurs, and various rums, so named for its perceived
Zombie Glass (10-16 oz.) effects upon the drinker.

It is used for many types of light beers, including

Beer Pilsner (16 oz.) pale lager or pilsner. Pilsner glasses are generally
smaller than a pint glass, usually in 200 ml, 250 ml, 300
ml, 330 ml or 400 ml sizes.

A mug intended for serving beer with handle and

Beer Mug (16 oz.) usually cylindrical in shape.
Types of Footed Glass (with Stem)
Footed Glass
Sherry Glass (3 oz.)
Red Wine Glass (8 oz.)
White Wine Glass (12.5 oz.)
Champagne Coupe (4 oz.)
Champagne Tulip (9 oz.)
Brandy Snifter (8-12 oz.)
Cocktail / Martini Glass (4-
12 oz.)
Margarita Glass (12 oz.)
Goblet (11 oz.)
Sherbet Glass (3.5 oz.)
Parfait / Soda Glass (12 oz.) a parfait (cold fruit dessert/creamy frozen dessert).
Sour Glass (8-12 oz.)
Descriptions
It is generally used for serving aromatic alcoholic
beverages, such as sherry, port, aperitifs, and liqueurs,
and layered shooters. The copita, with its aroma-
enhancing narrow taper, is a type of sherry glass.
It is used for red wine characterized by their rounder,
wider bowl, which increases the rate of oxidation.
It vary enormously in size and shape, from the
delicately tapered vary enormously in size and shape,
from the delicately tapered Champagne flute, to the wide
and shallow glasses. It has smaller mouth to reduce the
rate of oxidation.
It is a shallow, broad-bowled, stemmed glass,
commonly used at wedding receptions, often stacked in
layers to build a champagne tower.
A "tulip" or "belly" shape in which the rim of the glass
is narrower than the midpoint, as it permits the drinker to
get more of the aroma than a traditional flute, while still
not having enough surface area to cause the
champagne to quickly lose carbonation.
A snifter (also called brandy snifter, cognac glass, or
balloon) is a type of stemware with a short-stemmed
glass whose vessel has a wide bottom and a relatively
narrow top. It is mostly used to serve aged brown spirits
such as brandy and whisky.
It is also called a martini glass, a stemmed glass
which has a cone-shaped bowl placed upon a stem
above a flat base.
It is used for margarita, a Mexican cocktail consisting
of tequila mixed with Cointreau or flavored liqueur and
lime or lemon juice, often served with salt on the glass
rim.
It is characterized having a stem and base and used
for serving water in formal dinners.
A small glass with a short stem, used in serving ice
cream or desserts.
A tall slender glass with a short stem, used in serving
It is also called a whiskey sour glass. It has small,
stemmed glass with wider top and resembles a small
champagne glass.
 It is a glass tumbler which will contain 20 0z. (600ml)
Hurricane Glass (15-20 oz.) fluid. It is used to serve mixed drinks.
Poco Grande / Colada A glass tumbler which will contain 13 0z. fluid
Glass (10-13 oz.) It is used to serve piña colada drinks.

Work Sheet 2.1

MULTIPLE CHOICE:
Directions: Read and understand the following statements. Choose the letter that best
describes the statement. Write your answer in your answer sheet.
1. It is used to serve mixed drinks, especially Tom Collins cocktails. It is cylindrical in
shape and narrower than a highball glass.
A. collin glass B. zombie glass
C. cocktail / martini glass D. goblet
2. It is used for a cocktail juices of mixed fruit juices, liqueurs, and various rums, so
named for its perceived effects upon the drinker.
A. collin glass B. zombie glass
C. cocktail / martini glass D. goblet
3. It is also called a martini glass, a stemmed glass which has a cone-shaped bowl
placed upon a stem above a flat base.
A. collin glass B. zombie glass
C. cocktail / martini glass D. goblet
4. It is characterized having a stem and base. Used for serving water in formal
dinners.
A. collin glass B. zombie glass
C. cocktail / martini glass D. goblet
5. It is used for serving hot beverages, such as coffee or tea.
A. Dinner plate B. Place/Show plate
C. Cup and saucer D. Bread and butter plate
6. A plate usually made of metal, wood, porcelain, or wicker and serves as an under
liner for other dinnerware used during the meal, especially formal dinners.
A. Dinner plate B. Place/Show plate
C. Cup and saucer D. Bread and butter plate
7. A plate that is used for the main dish in formal dinners.
A. Dinner plate B. Place/Show plate
C. Cup and saucer D. Bread and butter plate
8. It has a flat, smooth, surface and used for breads, desserts, molded salads, or
individual portions of rice.
A. Dinner plate B. Place/Show plate
C. Cup and saucer D. Bread and butter plate
9. It is a small glass designed to hold or measure spirits or liquor, which is either
drunk straight from the glass or poured into a cocktail.
A. Shot Glass B. Hurricane Glass
C. Red Wine Glass D. Sherbet Glass
10. A small glass with a short stem, used in serving ice cream or desserts.
A. Shot Glass B. Hurricane Glass
C. Red Wine Glass D. Sherbet Glass
Work Sheet 2.2

IDENTIFICATION:
Direction: Read and understand the statements carefully. Write the
word of your answer in your answer sheet.

______1. These are containers used to hold and serve all kinds of beverages such as
liquor, coffee, juices, and the like.
______2. It refers to plates and saucers. It includes all table appointments over which
food is placed.
______3. It is used for red wine characterized by their rounder, wider bowl, which
increases the rate of oxidation.
______4. A mug intended for serving beer with handle and usually cylindrical in
shape.
______5. A multi purpose plate used for cerals, desserts, salads, and soups
depending on the depth.
______6. A deep plate used for soup in formal or sit-down dinners.

______7. It is characterized having a stem and base. Used for serving water in formal
dinners.
______8. A plate usually made of metal, wood, porcelain, or wicker and serves as an
under liner for other dinnerware used during the meal, especially formal
dinners.
______9. It is a juice glass, for fruit juices and vegetable juices.

______10. It has a flat, smooth, surface and used for breads, desserts, molded
salads, or individual portions of rice.
Work Sheet 2.3

Direction: Answer the following questions briefly.

1. What is the difference between dinnerware and beverage ware?

______________________________________________________________________
______________________________________________________________________
________________________________________________________________

2. How important dinnerware and beverage ware in fine dining?

______________________________________________________________________
______________________________________________________________________
________________________________________________________________

3. What are the types of dinnerware and beverage ware?

______________________________________________________________________
______________________________________________________________________
________________________________________________________________

4. How can you describe footed and un-footed glass?

______________________________________________________________________
______________________________________________________________________
________________________________________________________________

5. Why do household services students need to familiarize and have knowledge about
the types of dinnerware and beverage ware?
______________________________________________________________________
______________________________________________________________________
________________________________________________________________
SCRAPBOOK MAKING:
Directions: Make your own scrapbook showing at least five pictures of the types of
Dinner ware and Beverage ware. You can cut out pictures from old magazines, take
photo of the dinnerware and beverageware available from home or you can draw
pictures of it. Write a brief description of the different pictures you collected .You are
given enough time to prepare and make for it.

Scoring Rubrics for Scrapbook Making

Highly Skilled (28- Moderately Unskilled No attempt

30% Skilled (30- 27) Skilled (26-25) (24-23) (22-21)
29)
Appropriate Appropriate Appropriate and Did not No attempt
and effective and effective effective select, to use
selection, selection, selection, prepare, and tools/
Proper and preparation preparation preparation and use equipment
effective use and use of and use of use of materials appropriate to task
of tools, materials and materials and materials given.
equipment, tools and tools/ tools/equipment and tools/
and materials /equipment equipment are practiced equipment.
are practiced are practiced sometimes
all the time most of the
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Systematic Systematic Systematic Did not No attempt
application of application application of follow to apply
all work of work work procedure systematic procedure
Work procedure is procedure is is followed application to the task
Application followed all followed sometimes with of procedure given.
procedure the time even most of the constant and highly
without time with supervision. dependent
supervision. minimum on
supervision. supervision.
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Highly self- Self- Self- motivated Need to be Not
motivated motivated and observed motivated motivated
Safety and and observed and some safety and did not and totally
security work all safety and observed and security observe disregard
habits security safety and precautions safety and safety and
precautions security security security
all the time. precautions precautions precautions
most of the
time
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Finished the Finished the Finished the Finished the No work at
Speed/Time work ahead work on work close to work beyond all.
time. given time. the given
time.
 Self – Check 2
MULTIPLE CHOICE:
Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer in your answer sheet.

1. A plate that is used for the main dish in formal dinners.

A. Dinner plate B. Place/Show plate
C. Cup and saucer D. Bread and butter plate
2. It has a flat, smooth, surface and used for breads, desserts, molded salads, or
individual portions of rice.
A. Dinner plate B. Place/Show plate
C. Cup and saucer D. Bread and butter plate
3. It is a small glass designed to hold or measure spirits or liquor, which is either
drunk straight from the glass or poured into a cocktail.
A. Shot Glass B. Hurricane Glass
C. Red Wine Glass D. Sherbet Glass
4. A small glass with a short stem, used in serving ice cream or desserts.
A. Shot Glass B. Hurricane Glass
C. Red Wine Glass D. Sherbet Glass
5. It is characterized having a stem and base. Used for serving water in formal
dinners.
A. collin glass B. zombie glass
C. cocktail / martini glass D. goblet
6. It is used for serving hot beverages, such as coffee or tea.
A. Dinner plate B. Place/Show plate
C. Cup and saucer D. Bread and butter plate
7. A plate usually made of metal, wood, porcelain, or wicker and serves as an under
liner for other dinnerware used during the meal, especially formal dinners.
A. Dinner plate B. Place/Show plate
C. Cup and saucer D. Bread and butter plate
8. It is used to serve mixed drinks, especially Tom Collins cocktails. It is cylindrical in
shape and narrower than a highball glass.
A. collin glass B. zombie glass
C. cocktail / martini glass D. goblet
9. It is used for a cocktail juices of mixed fruit juices, liqueurs, and various rums, so
named for its perceived effects upon the drinker.
A. collin glass B. zombie glass
C. cocktail / martini glass D. goblet
10. It is also called a martini glass, a stemmed glass which has a cone-shaped bowl
placed upon a stem above a flat base.
A. collin glass B. zombie glass
C. cocktail / martini glass D. goblet