7/8

Technology
and Livelihood
Education
Quarter 1 – Module 2:
Food and Beverage Services -
Basic Tools and Equipment
Technology and Livelihood Education – Grade 7/8
Self-Learning Module
Quarter 1 – Module 2: Food and Beverage Services – Basic Tools and Equipment
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Glaiza Bliez M. Siason
Editors: Dave Prodigo, Chona H. Llanto
Reviewers: Evelyn C. Frusa, PhD, Grace J. Miravalles, Rolex H. Lotilla and Arvin M. Tejada
Illustrator:
Layout Artist: Raiza M. Salvaloza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Crispin A. Soliven Jr, CESE - Schools Division Superintendent
Roberto J. Montero EdD, CESE - Asst. Schools Div. Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda O. Orendain - REPS, EPP/TLE
Belen Fajemolin PhD - CID Chief
Evelyn C. Frusa PhD - Division EPS In Charge of LRMS
Bernardita M. Villano - Division ADM Coordinator
Grace J. Miravalles - EPS, EPP/TLE

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
 7/8

Technology and
Livelihood
Education
Quarter 1 – Module 2:
Food and Beverage Services -
Basic Tools and Equipment
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education 7/8 Alternative Delivery Mode
(ADM) Module on Food and Beverage Services – Basic Tools and Equipment!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the Technology and Livelihood Education 7/8 Alternative Delivery Mode
(ADM) Module on Food and Beverage Services – Basic Tools and Equipment!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module, you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

Food and Beverage Services –

asic Tools and Equipment

What I need to know?

Welcome to the world of FOOD AND BEVERAGE SERVICES (FBS NCII)!

This Module is an exploratory course which leads you to Food and Beverage
Services [FBS] National Certificate Level II [NC II]. It covers competencies for
you to possess. These competencies focus in skills and knowledge on the basic
tools and equipment that is necessary for service.

Learning Objectives

At the end of the lesson, you should be able to:

1. identify food service equipment and supplies; and
2. classify food service equipment and supplies according to its uses.

Definition of terms

Beverage - a liquid to consume; a drink, such as tea, coffee, liquor, beer, milk,
juice, or soft drinks, usually excluding water.

Cross- contamination - the process by which bacteria or other

microorganisms are unintentionally transferred from one substance or object
to another, with harmful effect. "cross-contamination between raw and
cooked food is the cause of most infection"

Equipment - commonly refers to a set of tools or other objects commonly

used to achieve a particular objective.

Food borne illness - is caused by consuming contaminated foods or

beverages.

Tools - a device or implement, especially one held in the hand, used to carry
out a particular function.

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What I know

Test I. Match the uses in column A with the picture in column B.

Column A Column B

1. It contains list of dishes for the

selection of customers. A.
centerpiece

B. change tray
2. It is used for serving main course.

3. It is used for serving or dishing out C.

service tray
food.

4. It is used as a container for sauces. D.

soup tureen

5. It is used for serving soup or stew. E.

menu

6. It is used for gathering soiled dishes F.

bussing trolley
and transporting them to the
dishwashing area.

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7. It is used in assembling and serving G.
food and drinks. bread basket

8. It is where the change of the H.

customers sauce boat
is placed.

9. It serves as a container for bread. I.

serving spoon

10. It is an accessory at the center J.

table. dinner plate

K.
food tong

What’s in
In your previous lesson, you study about the food and beverage services
organizational chart, hygiene, sanitation and OHS. This time, you will study
the use of appropriate serving equipment and supplies for dining service.

Can you name some of the restaurant service equipment and supplies?

What’s new?
Are you ready now? Answer this activity to know if you have already
knowledge about the restaurant service equipment and supplies.

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Activity 1

Direction: Identify the restaurant dining table set up. Write your answer at
the box provided inside the picture. Select your answer in the box provided
below.

 Show plate  Bread plate  Salad fork

 White wine glass  Table napkin  Butter knife
 Red wine glass  Dinner fork  Fish fork
 Water goblet  Dinner knife  Dessert fork
 Dessert spoon  Soup spoon  Fish knife

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 Lesson Identify and classify

1 restaurant service equipment

and supplies
Tableware also known as, dinnerware or crockery is the set dishes or
dishware used to set a table, serve, and display food. It includes chinaware,
glassware, flatware, hollowware. Serving dishes, and other useful items for
practical as well as decorative purposes

What’s New
Let’s identify the service equipment and supplies used in restaurant
service!

CHINAWARE
Chinaware refers to fine dishes made of china which is a translucent
ceramic material.

a. Dinner plate 12” - for serving

main course

b. Appetizer plate 10” – for serving

appetizer

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c. Salad plate 8” – for serving salad

d. Bread plate 6” – for serving

bread and butter

e. Saucer/dessert plate 4” –
underliner for coffee and used for
serving dessert

f. Soup bowl – for cream soup like

cream of chicken, mushroom, etc.

g. Soup tureen – for serving soup

and stew

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h. cup and saucer – for serving
coffee

GLASSWARE
Glassware is defined as a group containers or objects made of glass. It
includes the drinking vessels.

a. Water goblet – it is a conically

shaped glass with no handle,
rising from a stem with a foot.
It is used to handle water.

b. Red wine glass – it is used to

handle ½ full of red wine.

c. White wine glass – It used to

handle 2/3 full of white wine.

d. juice glass-it is used to handle

juices.

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 FLATWARE
The word flatware refers to the implements you use for eating or serving
food.
Flatware can also be called silverware of cutlery.

a. Serving fork and spoon– for

serving dishes

b. Dinner fork and knife– for main

course

c. Fish fork and fish knife – for fish

appetizer

d. Salad fork and knife - for salad

e. Cocktail fork – for seafood

cocktails; a smaller handled
three-pronged fork

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f. Soup spoon – for soup

g. Dessert spoon/ teaspoon –

commonly used for coffee but can
also be used for eating dessert

h. Butter spreader – used to spread

butter on the bread

HOLLOWARE
Holloware is a set of vessels or serving dishes and accessories which are
made and usually of metal or silver that are hollow or concave.

a. Pitcher – a water container

b. Coffee pot – a container for

brewed coffee

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c. Sauce boat – a container for
serving sauces

d. Chaffing dish - a container for

hot dishes in a buffet

e. Salt and pepper shaker –

a container of salt and pepper

OTHER FOOD SERVICE EQUIPMENT AND SUPPLIES IN RESTAURANT

SERVICE

a. Bussing trolley – used for

gathering soiled dishes and
transporting them to the
dishwashing area

b. Menu – contains list of dishes for

the customers to select

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c. Bread basket – serves as a
container for bread

d. Service trays – used in

assembling and serving food and
drinks; the round one is a bar
tray for serving and bussing
beverages; the rectangular one is
designed for plated foods and
other dishes

e. Glass divider rack –used to store

glasses; designed to prevent
glass-to-glass contact which can
cause breakage

f. China rack – used for racking and

storing chinaware

g. Change tray and bill tray –

used to place customer’s change
used to present bills

h. Centerpiece – a decorative
accessory placed at the center of
the table.

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What’s more?
Let’s see if you have already knowledge how to handle food service equipment.
Answer the activity below. Begin now!

Activity 2
Direction: Select at least two restaurant service equipment and write the
procedure or step on how you handle this food service equipment.

glass pitcher
1. 4.

service
spoon
2. 5.

plate
3.

Nice Job! Proceed to the next activity. Good luck!

Remember

Maintaining clean food service equipment can prevent food borne

illnesses. Bacteria can grow on unsanitary surfaces and contaminate the food.
Just because the food service equipment looks clean does not mean that it is
sanitary. Always ensure that you clean and sanitize the tools and equipment
before using them.

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SANITATION STANDARDS IN HANDLING FOOD SERVICE
EQUIPMENT

1. Set up and serve only the clean and sanitized glasses, flatware,
chinaware, and other food service equipment.

2. Equipment should not be exposed to contamination. Keep them in close

drawers or cabinets.

3. Wiping cloth shall be free from oil and food debris and shall be used for
no other purpose.

4. Wash hands before and after handling food service equipment.

5. Handle glasses by the stem or base and, cutleries by the handle.

6. Underline bowls with a plate and never serve them with the finger
touching the rim.

7. Never hold or serve a toothpick, straw, or napkin with bare hands.

Protect them from bacterial contamination by serving them in wrappers
or in their respective dispensers

8. When serving additional cutlery or napkin, place them in a small plate

to avoid direct contact with the hand.

9. When setting up cutleries and glasses, avoid leaving finger marks on

them by carrying them in trays or by placing them inside a cloth napkin.

10. Never serve food cutleries that have dropped on the floor.
11. To protect food from cross-contamination, keep it covered when it is
not served immediately.

12. Wash and wipe dry food containers before using them.

13. Avoid placing food on top of tables or counters.

14. Check the service station for cleanliness and possible pest infestation.
Keep station neat, clean, and free of foul odor.

15. Never serve cutleries, glasses, cups, or dinnerware that are oily or with
finger marks, lipstick mark, or spot. Remove them from the service
station and bring them to the dishwashing area for proper washing. Use
hot water to remove grease.

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What I Have Learned
After reading and performing the different activities on handling the
restaurant food service equipment, let’s determine how much you have
learned.

Activity 3
The following factors can cause breakages kindly draw inside the Do’s box on
what solution can you do to prevent breakages.

DON’T’S DO’S

Stack glasses

Dump plates in sinks

Overload buspans

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What I Can Do
Let’s find out if you have knowledge of taking care of tablewares.

Activity 4
Direction: In your house try to ask your mother if what tips can she
recommend to maintain the cleanliness of your tablewares.

TABLEWARES

TABLEWARE TIPS

PLATES

GLASSWARE

SPOON AND FORK

Wow! You’re getting inspired of answering the

activity. Congratulations!

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Assessment

Test I. Identification type: Write your answer on the blank provided before
the number.

__________1. It is used in assembling and serving food and drinks.

__________2. It is where the change of the customer is placed.
__________3. It is designed to prevent glass to glass contact which can cause
breakage.
__________4. It contains list of dishes for the selection of customers.
__________5. It is a container for brewed coffee.
__________6. It is a container for hot dishes in a buffet.
__________7. It has a smaller handled three-pronged fork.
__________8. It is a glass used to handle water.
__________9. It is a container for serving sauces.
__________10.It is a set of eating utensils used for main course.

Test II: Classification type: Classify the following food service equipment and
supplies according to their uses. Write your answers in the table provided
below.

Dinner fork Pitcher Sauce boat Menu

Red wine glass Serving spoon Water goblet Chaffing dish
Salt and pepper shaker Dinner plate Cocktail fork Bussing trolley
Service tray Centerpiece White wine glass Cocktail fork
China rack Change tray Coffee pot Bread plate

Other
chinaware flatware glassware holloware service
equipment
and supplies

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Test III: True or False Type: Write true if the statement is correct and draw a
plate if it is wrong. Write your answers in your notebook.

1. Equipment should be exposed to contamination and keep it in close

drawers and cabinets.

2. Handle glasses by the stem or base.

3. Place the food on top of tables or counters.

4. Avoid touching the rim of the bowl by your finger.

5. Wash hands before and after handling service equipment and supplies.

6. Serve cutleries that have dropped on the floor.

7. Sanitize the service station to avoid foul odor.

8. When serving additional flatware, place it in a small plate to avoid direct

contact with the hand.

9. To protect food from cross contamination make sure that it is covered

when they are not immediately served.

10. Use cold water to remove grease from service equipment.

Additional activities

Draw any type of table setting you want and label each items.

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WHAT’S MORE?

Handling for Glasswares

1. Never stack glassware.

2. Never carry glassware in "bouquets". A bouquet is when multiple

glasses are carried in one hand.

3. Always use a glass rack to hold glassware.

4. Avoid using glassware right out of the dishwasher, rather allow it

to dry and cool before use.

5. Never use glassware for anything but serving drink or desserts.

6. Always use the correct rack for dishwasher glassware cleaning to

ensure that various pieces of glassware do not touch each other.

7. When washing by hand, bring one item at a time into the sink,
and wash under water, without allowing glassware to come in
contact with the sink bottom on its own (i.e. don't float the glass,
because when it fills with water, it will drop and can hit the
bottom abruptly).

Handling for flatwares

1. Wash and rinse properly

2. Dry completely and quickly to retain luster

3. Use mild detergent

4. Store in tarnish-proof flannel bags

5. Use only for its intended purpose

6. Use a small, soft brush for cleaning

7. Never hold the fork by its tines, the spoon by its bowl, and the
knife by its blade

8. Hold all flatware by the handle

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WHAT I HAVE LEARNED

DON’T’S DO’S

Stack glasses

Place them directly in glass rack or glass

divider

Dump plates in sinks Chinawares shall be stacked properly with

the same kind and sizes together

Overload buspans

Carry just enough to avoid accident

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 24
Test II Classification
Chinaware
* dinner plate
* bread plate
Test III: True or false Flatware Test I: identification
1. False * dinner fork 1. Service tray
2. True * serving spoon 2. Change tray
3. False *cocktail fork 3. Glass rack
4. True 4. Menu
*salad fork
5. True 5. Coffee pot
6. False 6. Chafing dish
Glassware
7. True 7. Cocktail fork
Redwine glass
8. True 8. Water goblet
Water goblet
9. True 9. Sauce boat
White wine glass
10. False 1. 10. Dinner fork and knife
Holloware
Salt and pepper shaker
Pitcher
Sauce boat
Coffee pot
Assessment
Chafing dish
Soup
Show plate
spoon
A 10.
G 9.
B 8.
C 7.
F 6.
D 5.
H 4.
I 3.
Fish J 2.
Salad fork E 1.
Dinner knife Salad
fork
knife Test I.
WHAT’S NEW?
Pre-test:
Answer key
References:

Food and beverage service manual by DepEd

Food Service and Bartending by: Amelia s. Roldan, Benito T. Edica, Rolando M.
Dela Cruz

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 DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd
SOCCSKSARGEN with the primary objective of preparing for and
addressing the new normal. Contents of this module were based on
DepEd’s Most Essential Learning Competencies (MELC). This is a
supplementary material to be used by all learners of Region XII in
all public schools beginning SY 2020-2021. The process of LR
development was observed in the production of this module. This is
version 1.0. We highly encourage feedback, comments, and
recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

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