Food Service Equipment: Cutlery

Food Service Equipment

• Learning objectives include understanding the appearance and use of various types of cutlery, crockery, tableware, and other equipment for food preparation in the dining room.

Equipment Classification

• Fixed equipment includes furniture, floors, walls, and ceilings.
• Mobile equipment includes trolleys or carrying stations.
• Circulating equipment includes linen, glassware, chinaware, and tableware.

Cutlery

• Basic cutlery is also known as silverware.

Dinner Fork (Table Fork)

• Main fork or joint fork.
• Serving fork.

Dinner Knife (Table Knife)

• Used as a main knife or joint knife.

Dessert Fork

• Entrée fork.
• Pasta fork.
• Salad fork.
• Dessert (or pudding) fork.
• Fruit fork.

Small Knife

• Side knife for buttering bread or spreading pâté.
• Entrée knife.
• Cheese knife.
• Fruit knife.

Steak Knife

• Has a serrated edge.

Fish Knife

• Used to serve fish, delicate or large items.

Fish Fork

• Designed for eating fish.

Service Spoon (Table Spoon)

• Used for serving food.

Pudding/Dessert Spoon

• Used for eating dessert.
• Used for eating Pasta.

Soup Spoon

• Used for eating soup.

Teaspoon

• Used for drinking tea.
• Used for stirred cocktails, e.g., prawn or fruit cocktails.
• Used for ice cream.
• Used for dessert coupe.
• Used to serve sugar from a sugar bowl.

Coffee Spoon

• Used for drinking coffee.

Parfait or Sundae Spoon

• Used for eating desserts.
• Used for eating ice cream.

Grapefruit Spoon

• Used for serving soft dessert.

Pastry Fork

• Used for eating pastries.

Oyster Fork

• Fork used to eat oysters.

Snail (Escargot) Fork

• Fork used to eat snails.

Snail (Escargot) Tong

• Tong used to hold snails for eating.

Lobster Pick

• Used for eating lobster.

Lobster Cracker

• Used to crack lobster shells.

Butter Knife

• Used to serve butter.

Cheese Knife

• Used to serve cheese.

Tea-Strainer

• Used for straining tea leaves.

Sugar Tong

• Used for picking up sugar cubes.

Carving Knives

• Used for carving meats.

Bread Knife

• Used for cutting bread.

Gâteau (Cake) Slice

• Used to serve cake.

Soup Ladle

• Used to serve soup.

Tableware (Crockery or China)

Cover Plate

• Used as a presentation or showplate in the setting.
• It can be a simple large plate used as a service plate or an underplate for service.

Fish Plate

• Used for fish, sweets, and desserts.

Large Plate (Dinner Plate)

• Used for serving the main course.
• Oval plates are sometimes used.
• Dimensions: Diameter 40cm, Height 3.7cm.

Side Plate / BB Plate

• Used for bread and bread rolls, or cake.

Soup Plate

• Used for cream soups, oatmeal, and breakfast cereals.

Consommé Tasse

• Used for clear soups.

Large Soup Tureen (with lid)

• Used for service from a guéridon rather than on the table.

Coupe

• Stemmed vessel made of glass, silver, or stainless steel.
• Used for cocktails, seafood, or fruit.

Ravière

• An oval or rectangular dish used primarily for pasta or hors d'oeuvres.

Ramekin

• Comes in various sizes.
• Used for baked eggs, custards, and soufflés.

Tea or Coffee Cup and Saucer

• Sizes vary considerably.

Demitasse and Saucer

• Small coffee cup and saucer for coffee.

Coffee Pots

• They have a long spout.

Vacuum Infusion Pot or Cona Pot

• Cona is a trade name
• Used for making coffee.

Plunger Cafetière

• Used for making coffee.

Tea Pot

• Used for serving tea.

Hot Water Pot

• Used for boiling water.

Sugar Bowl

• Used for holding sugar.

Milk or Cream Jug

• Used for serving milk or cream.

Salad Bowl (individual)

• Used to serve individual portions of salad.

Salad Bowl (for table service)

• Used for serving salad at the table.

Saladier or Salad Plate

• Crescent-shaped, used for salads or sometimes vegetables.

Snail (Escargot) Plate

• Plate used to cook and serve snails.

Sauce-Boat (Saucière)

• Server used for warm or cold sauces

Serving Flats, Platters

• Used for serving dishes on a buffet or at table.

Salt and Pepper Set

• Often called the cruet.
• Salt pot has a single hole.
• Pepper pot has three or more holes.

Pepper-Mill (Grinder) and Salt-Mill

• Used to grind pepper and salt.

Sugar Shaker (Caster)

• Also called a dredger or sifter.

Plate Cover

• Keeps food warm at the table..

Large Equipment

Warming Rack (Guéridon Service)

• Used to keep plates warm.

Guéridon Trolley

• Used for guéridon service.

Flambé Trolley

• Used for flambé cooking at the table.

Carving Trolley (Dome)

• Used for carving meat at the table.

Réchaud (Cooking Lamp or Warmer)

• Used to keep food warm.

Flambé Pan

• Used for flambé cooking.

Gas Cylinder Burner

• Used for outdoor cooking.

Side Station

• Used as a service station.

Glassware

High Ball

• Used for mixed drinks.

Rocks

• Used for smaller mixed drinks and shots of alcohol "on the rocks"

Wine Glasses

• Used for wine.

Shot Glass

• Used for shots of alcohol.

Beer Pilsner or Mug

• Used for beer.

Champagne Flute

• Used for champagne.

Snifter

• Used for brandy.

Martini Glass

• Used for martinis.

Collins Glass

• Used for larger mixed drinks.

Irish Coffee Glass

• Used for coffee or hot alcoholic drinks.

Parts of Glassware

• Rim
• Bowl
• Stem
• Base

Linen

Table Cloth

• Covers table completely.

Slip Cloth

• Smaller cloth over a table covering.

Napkin

• Used for wiping the mouth and fingers while eating.
• Avoid food spillage from falling onto the guest's clothes.

Service Cloth

• Used to mop up spills.
• Used to clean ones' hand.
• Used on the handles of hot pots or utensils.