PowerPoint to accompany

Chapter 3
Food service
equipment
Why should a guest be embarrassed by
having to use inappropriate equipment for
a particular dish?

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

When you have completed this session you
should have a basic understanding of:

The appearance and use of the various

types of cutlery used for the eating and
service of food
The various types of crockery and tableware
used for the eating and service of food
The various pieces of equipment required for
the preparation of food in the dining room

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Cutlery

– Large fork
– Main, joint or serving fork
– Large knife
– Main or joint knife
– Small fork
– Entrée, pasta, salad, dessert or fruit fork
– Small knife
– Side, entrée, cheese or fruit knife

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Cutlery

– Steak knife
– (Note the serrated edge)
– Fish knife
– Fish or for serving delicate items
– Fish fork
– Large spoon
– Used for serving

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Cutlery

– Medium spoon
– Desserts and pasta
– Soup spoon
– Soup and pasta
– Small spoon
– Tea, coffee, cocktails, ice cream, dessert
coupes, sugar spoon
– Demitasse spoon

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Cutlery

– Parfait spoon
– Desserts, ice cream
– Oyster fork
– Snail (escargot) fork
– Snail (escargot) tongs
– Lobster picks
– Lobster cracker

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Cutlery

– Butter knife
– Butter or pate
– Cake fork
– Cakes or pastries
– Cheese knife
– Serving cheese
– Tea strainer
– Sugar tongs
Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia
Cutlery – used for serving

– Carving knife
– Bread knife
– Gateau (cake) slice

– Soup ladle

– Nutcracker

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Tableware

– Large plate
– Dinner plate used for
the main course

– Middle-sized (entrée) plate

– Entrées, salads, cheese
and fruit

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Tableware

– Small (side) plate

– Bread, bread rolls, cheese, fruit and cake

– Soup bowl
– Cream soups, porridge and breakfast
cereal
– Pasta bowl

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Tableware

– Consommé bowl and saucer

– Clear soups

– Soup tureen (with lid)

– Often used for service
from a gueridon

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Tableware

– Coupe
– Cocktails, desserts or ice cream
– Raviere
– Pasta or hors d’oeuvres
– Ramekin
– Baked eggs, custard or soufflé
– Tea or coffee cup and saucer

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Tableware

– Demitasse cup and saucer

– Coffee pot

– Teapot

– Hot water pot

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Tableware

– Coffee or tea plunger

– Tea infuser
– Sugar bowl

– Long-spout coffee pot

– Milk or cream jug

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Tableware
– Snail (escargot) plate

– Sauce boat (sauciere)

– Salt and pepper set

– Pepper mill (grinder)

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Tableware

– Individual salad bowl

– Salad bowl for table service

– Oyster or mussel plate

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Tableware
– Flat plate cover
– Dome plate cover

– Butter dish
– Butter pad

– Bud vase

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Large equipment
– Warming racks (gueridon service)

– Gueridon trolley

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Large equipment
– Flambé trolley

– Carving trolley (dome)

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia

Large equipment
– Flambé pan /Chafing dish
– Rechaud (cooking lamp or warmer)

– Gas cylinder burner

Brown, Hepner: The Waiter’s Handbook 4e © 2009 Pearson Education Australia