FBS 1 & 2 Tools and Equipment in FBS

EMILIO AGUINALDO COLLEGE ISO 9001: 2015 CERTIFIED
QUALITY MANAGEMENT SYSTEM
City of Dasmariñas,Cavite
Food and Beverage

Service 1
VIRTUE EXCELLENCE SERVICE

FLATWARE
- Also called a silverware and it refers to the equipment used for serving food and
eating at the table
- Made of silver stainless steel , wood or plastic
Parts of Fork, Spoon and knife

DINNER FORK
- Essential to the formal dining where more than
one fork id needed
SERVING FORK
- Used for serving meats , fowl or dish like
pansit and other oriental noodles
SALAD FORK/PASTRY FORK

- 3 pronged with sharp edges , used for
pastries and cold meats
CAKE FORK
- For dessert and pasties

FISH FORK
- Used when a fish course is served
- Hallow handle
CARVING FORK
- Used for large roast, ham steak ,fowl, and
other meats
SNAIL FORK
- 5” , two pronged fork used to draw out
snails from shell
OYSTER FORK/ APPETIZER FORK

- 6” , three pronged used for picking oyster
from shell

DINNER SPOON
- Used together with dinner fork
SOUP SPOON
- Used for soup dishes
SERVING SPOON
- large spoon used to serve food on a table.
TEASPOON
- Small spoon used typically for adding
sugar to and stirring hot drinks or for eating
some soft foods

DEMITASSE SPOON
- diminutive spoon, smaller than a teaspoon.
It is traditionally used for coffee drinks in
specialty cups and for spooning cappuccino
froth
DESSERT SPOON
- is a spoon designed specifically for eating
dessert and sometimes used for soup or
cereals

DINNER KNIFE
- Essential to the formal dinner used for all
meals , entrée or roast
STEAK KNIFE
- is a sharp table knife, used for cutting steak.
These often feature serrated blades
FISH KNIFE
- Used when a fish course is served. It is
paired with fish fork
BUTTER KNIFE
- Refer to any table knife designed with a
dull edge and round point.

CLEVER
- A large knife that varies in its shape but usually
resembles a rectangular-bladed hatchet. It is
largely used as a kitchen or butcher knife intended
for hacking through bone.
BREAD KNIFE
- are able to cut soft bread without crushing
it.
OYSTER KNIFE
- Can do a task of : splitting a rock”
- the knife will have a sharp,
beveled blade that can be inserted into
the tightly closed shell to pry the shell
apart. The blade is then used to cut
through the muscle
and oyster membrane.

Halloware
- A tableware such us a sugar bowls, creamers, coffee pots, teapots, hot food
covers, water jug, platter , and other metal material that go with the dishware
on a table. It does not include the flatware
SOUP TUREEN
- a serving dish for foods such as soups or
stews, often shaped as a broad, deep, oval
vessel with fixed handles and a low domed
cover with a knob or handle
PLATTERS
- A large , shallow dish , usually elliptical
in shape, for holding and serving food ,
specially meat or fish.

COFFEE POTS
- A container, usually with a handle and a sprout
or lip , in which coffee is made or served
TEAPOTS
- A vessel used for steeping tea leaves or an
herbal mix in boiling or near-boiling water, and
for serving the resulting infusion which called
tea .

PROPER TABLE SETTING
FORMAL PLACE SETTING

INFORMAL PLACE SETTING

CASUAL PLACE SETTING

BASIC PLACE SETTING

TABLE SPACING
- In order for guest to have enough room to get in and out of their seats
without banging into the other people behind them , you need a
minimum of 42 ’’ between tables
- To accommodate a service aisle , you need to have a minimum of 60’’
SEATING CAPACITY PER TABLE

- Generally speaking , round tables are more efficient than rectangular
or square table.
SEATING CAPACITY OF ROUND TABLES

- 36’’ seats 4 people

SEATING CAPACITY OF RECTANGULAR TABLES

- 30’’x72’’ seats people
- 30’’x96’’ seats 8 people
CHAIR SPACING
- In order to assure the comfort of your guest, keep these guidelines in
mind when spacing chairs. Allow 24’’-30’’ from the center of one chair to
the center of the next:
- Allow 18’’ from the edge of the table to the back of the chair

TABLE NAPKIN
- A piece of linen is placed in the lap. It is used during the meal to clean your lips
and finger and to protect your clothes.
Table napkin Etiquette

1. Placing the napkin in your lap
2. Unfolding the napkin
3. Don’t tuck the napkin
4. Using the napkin
5. Napkin rings
6. Temporary leaving the table
7. Placing the napkin at the end of the meal.

Napkin Shapes and Sizes
1. Formal, multiple course, meals – Large napkin (22’’-26’’ square)

2. Buffet service – medium to large napkins (18’’-24’’ square of 12x12 inches)
3. Informal dinner – medium napkins (18’’-20’’ square0
4. Luncheons – smaller napkins (14’’-16’’ square)
5. Tea – small napkins (12’’ square)
6. Cocktail – very small napkins (9’’msquare , 4x6 inches or 6x8 inches )
Napkin color and design

- Napkins at a formal meal should match the color of the table cloth (generally ivory or
white)
Napkin Texture
- Should have texture to allow it to absorb moisture .
Napkin ring
- Are placed on the table with the tip of the napkin point toward dinner guest.
- Guest should place the napkin ring to the top-left of the setting after the table napkin is
removed

NAPKIN FOLDING
- Is a type of decorative folding done with the napkin. It is commonly
encountered as a table decoration in fancy restaurants.
1. Napkin Folding Styles (rev)
a. Pyramid
b. Fan
c. Bishop’s hot
d. Rose Bud
e. Clown hat
f. Candle
g. Cardinal Hat
f. Lotus

PYRAMID
STANDING FAN

BISHOP’S HAT
ROSE BUD

CLOWN’S HAT
CANDLE

LOTUS
CARDINAL HAT

CENTERPIECE
- a decorative piece or display placed in the middle of a dining or serving
table.


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EMILIO AGUINALDO COLLEGE ISO 9001: 2015 CERTIFIED

QUALITY MANAGEMENT SYSTEM

Food and Beverage

VIRTUE EXCELLENCE SERVICE

Parts of Fork, Spoon and knife

VIRTUE EXCELLENCE SERVICE

SALAD FORK/PASTRY FORK

VIRTUE EXCELLENCE SERVICE

OYSTER FORK/ APPETIZER FORK

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

PROPER TABLE SETTING

FORMAL PLACE SETTING

VIRTUE EXCELLENCE SERVICE

INFORMAL PLACE SETTING

VIRTUE EXCELLENCE SERVICE

CASUAL PLACE SETTING

VIRTUE EXCELLENCE SERVICE

BASIC PLACE SETTING

VIRTUE EXCELLENCE SERVICE

SEATING CAPACITY PER TABLE

SEATING CAPACITY OF ROUND TABLES

VIRTUE EXCELLENCE SERVICE

SEATING CAPACITY OF RECTANGULAR TABLES

VIRTUE EXCELLENCE SERVICE

Table napkin Etiquette

VIRTUE EXCELLENCE SERVICE

Napkin Shapes and Sizes

1. Formal, multiple course, meals – Large napkin (22’’-26’’ square)

Napkin color and design

VIRTUE EXCELLENCE SERVICE

1. Napkin Folding Styles (rev)

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

VIRTUE EXCELLENCE SERVICE

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FBS 1 & 2 Tools and Equipment in FBS

FBS 1 & 2 Tools and Equipment in FBS