7

Technology and
Livelihood Education
Food and Beverage Services

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 3: Basic Types of Tableware
First Edition, 2020
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Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

Development Team of the Module

Writer: Hennie A. Bonilla

Editor: Ione X. Canonigo

Evaluators: Ricardo M. Vidad
Florence B. Dantes
Corine T. Rongcal
Illustrator/
Layout Artist: Denver Ian L. Gimeno
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V

Asst. Regional Director

Edwin R. Maribojoc, EdD, CESO VI

Schools Division Superintendent

Myra P. Mebato,PhD, CESE

Assistant Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

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Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
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 7
Technology and
Livelihood Education
Food and Beverage Services
Module 3
Identify Basic Types of Tableware

This instructional material is collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@ deped.gov.ph.

Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippines

Introductory Message
For the learner:
Welcome to the Grade 7 Food and Beverage Services Alternative Delivery Mode
(ADM) Module on Organizational Charts and Job Description of Food and Beverage Service
Personnel, Basic Types of Table Wares, Maintenance and Cleanliness, Conditions of Tools
and Equipment and Occupational Health Procedures

Tourism and Hospitality is the fastest growing industry that includes Food and
Beverage Services which compose of sixty percent (60%) of the total employment in the
world.

Food is no longer just a basic commodity. Over the years, the demand of the people
for food evolved as lifestyle became fast paced. This led to the emergence of an industry
specially designed to address the demands of consumers for quick and satisfying meal – the
food and beverage service industry.

The basic function of the food and beverage service industry is to serve food and
drink to the satisfaction of the people. The food and beverage service industry does not just
satisfy the psychological needs of the guest but it also attends economic need by providing
good value to the price paid. Social need creates a friendly atmosphere and answers the
need of convenience. Dining out, for Filipinos, is another way to strengthen social
relationship with friends and family is another form of relaxation after of a tiredly work.

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.

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 instruction 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!
 Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

What’s In ---------------- 4
What’s New ---------------- 5
What is It ---------------- 6
What’s More ---------------- 20
What I Have Learned ---------------- 22
What I Can Do ---------------- 23
Assessment ---------------- 24
Additional Activities ---------------- 26
Answer Key ---------------- 27
References ---------------- 28
 What I Need to Know

This module deals with knowledge, skills and attitude in familiarizing the
different tableware and their uses – (TLE_HEFB9-12BS-IIa-b-1) needed to set up a
dining table. You will learn all the functions used by Food and Beverage Service
Personnel commonly found in restaurants, hotels and other food industry.

After going through this module, you are expected to:

1. Identify the basic types of tableware

2. Classify tableware as beverage ware, flatware and cutlery
3. Describe each type tableware according to its uses

In going through the lesson, you need to have patience to

understand well what you have read. Answer all the exercises to the
best of your ability. So, relax and enjoy!

1
 What I Know

To test your prior knowledge, answer the Pre-Assessment below. This will give you
an idea of the lessons that you will come across within this lesson.

MULTIPLE CHOICE: Read each item carefully. Choose the correct answer from the
four choices given then write the letter (in CAPITAL) of your preferred answer write
your answer in your Food and Beverage Services notebook.

1. Which one is not a silverware?

A. Chinaware B. Cutlery
B. Flatware D. Hollowware
2. What fork type has two long, pointed tines?
A. Escargot Fork B. Cocktail Fork
C. Serving Fork D. Serving Spoon
3. Knives and all other utensils used for cutting.
A. China B. Cutlery
C. Flatware D. Hollowware
4. A ladle which is designed for serving sauces or condiments.
A. Soup Ladle B. Serving Spoon
C. Teaspoon D. Sauce Ladle
5. A short stem, broad bowl used to serve sherbet, ice cream, and/or frozen
dessert.
A. Pilsner B. Margarita Glass
C. Sherbet Glass D. Red Wine Glass
6. A uniquely shaped glass with a handle which is used for serving any hot
beverage such as Spanish coffee, Irish coffee or cocoa
A. Poco Grande B. Champagne Flute
C. Irish Coffee Glass D. Champagne Saucer

2
7. Used for stirring iced tea in tall glasses the same as eating desserts in a small
bowl.
A. Cereal Spoon B. Parfait/ Sundae
B. Dinner Spoon D. Relish Sugar Spoon
8. A wine glass that is intended for stirring brandy and other similar cocktails.
A. Margarita B. Yard Glass
C. Brandy Snifter D. White Wine Glass
9. A tall glass for drinking beer that is approximately one-yard-long and holds
two imperial pints (1.14 liters) of liquid.
A. Martini B. Margarita
C. Shot Glass D. Yard Glass
10. A fork that has four-pronged shorthanded with broad tines which is used to
eat dessert?
A. Fish Fork B. Salad Fork
C. Dinner Fork D. Dessert Fork
11. A kind of spoon with an oval bowl which is larger than a teaspoon or dessert
spoon which is used for luncheons and dinners.
A. Soup Spoon B. Dinner Spoon
C. Parfait Spoon D. Dessert Spoon
12. It refers to a style of glass whose bowl sits directly on a base or foot.
A. Tumbler B. Footed Ware
C. Stemware D. Hollowware
13. A short-handed elongated and leaf shaped spatula, used for serving cakes
and pastries.
A. Fish Fork B. Cheese Knife
B. Cake Server D. Butter Spreader
14. A serving piece used primarily in a sugar bowl used for jellies and relishes
A. Dinner fork B. Cake server
C. Sugar spoon D. Parfait spoon
15. A glass type that has a wide shallow bowl and is used for serving champagne
and sparkling wines?
A. Poco Grande B. Hurricane
C. Champagne Flute D. Champagne Saucer

3
 Lesson
IDENTIFYING BASIC TYPES OF
3 TABLEWARE

What’s In

Let us have a short review on Job Description of Food

and Beverage Service Personnel which was discussed in the
previous module.

Directions: Look at the following pictures, fill-in the missing letters to

complete the name of the picture. Write your answer in your Food and Beverage
Services (FBS) activity notebook.

1. _ _na_ _r 3. _ait_r 5. _ar_ _y

2. R_cep_i_n_is_
4. B_s_oy

4
 What’s New

The different types of tableware play an important part of food and beverage
service. Food and Beverage Personnel Department utilizes a variety of tools that
help the set up presentable and elegant to build good mood of the guest.

This lesson will help you to learn the basic types of tableware on when and
how to use them. For you to become a good personnel in the hotel, using the
different tableware will help you come up with impressive and quality outcome.

Activity 1: Word Search

BASIC TYPES OF TABLE WARES

Directions: Find the ten (10) words related to the Basic Types of Tableware in the
puzzle. The words could be in any direction as long as the letters are all inter-
connected. Write your answer on your Food and Beverage Services (FBS) activity
notebook.

L R R K O C H E Q S H Q Y L H
A Z E Q Y A E R E N S L I P G
G O L T Y K R A O T F N S O H
B I B A Z E Y W M K I V S W P
C A M B N S W S A L S V R O V
R S U N K E W S R E H B Y P Y
C U T L E R Y A T R F K U T M
X B T K O V M L I P O L U Y T
Q T W I I E Q G N P R O Q E P
R Y O E U R G Z I L K P L H Z
F R L R Y S J N A W A B A J R
Y O G D O S K M A T O R S C F
C P N D H R L L U G I W D V M
I P M G N O O P S R A G U S I
D E S S E R T F O R K Q F C X

5
 What is It

TABLEWARE

 A service tools that are used in food and beverage service, it may
include Beverageware/Glassware, Silverware/ Flatware, and Cutlery.

Basic Types of Tableware:

1. Beverageware/glassware – Includes all dining implements used to serve all types

of beverages. Stem glass are the water goblets, red and white wine glasses and
other cocktail glasses, tumblers are used for soda, highball glass, pilsner and
other flat-based glasses. The footed glasses are glasses with small stem base.
Examples of these are brandy snifter, sherbet glass and Irish coffee glasses.

THREE MAJOR TYPES OF BEVERAGE WARE/GLASSWARE

1. Tumbler

 A flat-bottomed, cylindrical glass that is basically a bowl without a stem

or foot.

 Its side may be straight, flared or curved.

 Tumblers are used for shorter drinks, drinks served on the rocks, and
generally for drinks that are stirred rather than shaken.

 Various sizes of tumblers are known by the names of the drinks they
are commonly used for.

EXAMPLES OF TUMBLER GLASS

Pilsner

6
 High Ball 12 OZ. High Ball 10 OZ.

Old Fashioned Glass

Shot Glass

Rock Glass
2. Footed ware
 Refers to a style of glass whose bowl sits directly on a base or foot.
 The bowl and base may have a variety of shapes

EXAMPLES OF FOOTED WARE

Catalina Sling Glass

Hurricane Footed Pilsner

Footed High ball

Poco Grande
Goblet

Brandy Snifter

7
 3. Stemware
 This includes any glass having all three features.
 They come in variety of shapes and sizes
 Though certain shapes and sizes of stemware are typical of specific
Drinks, such as wine, sour, margarita and champagne

EXAMPLES OF STEMWARE

Champagne Flute Port Glass Sherry Glass

Martini Margarita
Champagne Saucer

Red Wine

White wine

8
 1. GLASSWARE

Each beverage has its own specific serving glass. Below is a list of its types
and functions.
Illustration Name Uses & Specifications

Glasses for red wine are

RED WINE
characterized by their
rounder, wider bowl which
gives the wine a chance to
breathe.

White wine glasses are

generally narrower, although
WHITE WINE not as narrow as champagne
flutes, with somewhat straight
or tulip.

A glass with a wide, shallow

CHAMPAGNE bowl which is designed for
SAUCER serving champagne and
sparkling wines.

A highball glass, a glass

tumbler, contains 8 to 12 fluid
HIGH BALL ounces (240 to 350ml) and is
used to serve highball
cocktails and other mixed
drinks.

9
 Sometimes called chalices,
are another multipurpose
GOBLET glass that you may see in fine
dining establishments. They
are generally thicker glasses
to provide insulation for the
warm or cool, thick beverages
that are served in them. A
goblet can be used for water
and tea.

A stem glass used for serving

SHERBET ice cream, fruit cocktail, other
dessert.

Is best used for serving frozen

MARGARITA cocktails.

It is a beverage ware
generally used for serving
SHERRY GLASS aromatic alcoholic beverages,
such as sherry, port, aperitifs
and liqueurs, and layered
shooters.

10
 2 oz. for straight spirits like
SHOT GLASS vodka, tequila, whisky,
bourbon

A stemmed glass with an

MARTINI inverted cone bowl, used to
serve variety of cocktails.

A type of glass used for

POCO GRANDE serving specialty mixed
drinks.

Are characterized by a long

CHAMPAGNE FLUTE stem with a tall, narrow bowl
on top and it is used for
sparkling wines.

Used to serve brandy and

BRANDY SNIFTER other similar cocktails.

11
 Rocks glass, or lowball, is a
OLD FASHIONED short tumbler used for serving
liquor “on the rocks” which
means over ice, or cocktails
having few ingredients.

Is best used for long drinks

HURRICANE like island ice tea and
hurricane.

A very tall glass used For

drinking beer; The glass is
YARD GLASS approximately one-yard-long
and holds two imperial pints
(1.14 liters) of liquid.

BEER MUG Is suitable for ½ measure of

draft beer.

12
 COLLINS GLASS A Collins glass is a glass
tumbler, holding 350ml, used
to serve a mixed drink named
after Tom

A tall and elegant design and

CATALINA SLING footed base used for serving
GLASS frozen drinks with long straw.

A beer glass is used to serve

BEER beer, sometimes also known
GLASS/PILSNER as a Pilsner.

IRISH COFFEE A uniquely shaped glass with

a handle that is used to serve
any hot beverage such as
Spanish coffee, Irish coffee or
cocoa.

Silverware

13
 Silverware can either be flatware, cutlery, or hollowware, Flatware is composed
of all forms of spoons and fork while cutleries are all other utensils used for cutting
such as the knives. Hollowware is a set of receptacles such as teapots, milk jugs,
and sugar basins.

2. FLATWARE

No dining area is complete without the variety of spoons, forks, and knives.
That is why servers must be familiar with all the types of flatware and their uses.

SPOON:
Illustration Name Uses & Specifications
Used for serving, larger than
a tablespoon and has a long
SERVING SPOON hand paired with serving
fork.

A ladle for soups that has a

variety of shapes and sizes
SOUP LADLE used for serving soups.

A type of ladle which is

SAUCE LADLE designed for serving sauces
or condiments.

14
 It is an oval shaped spoon
that has the length midway
DESSERT SPOON between the length of the
teaspoon and tablespoon
which is used for desserts
like ice cream.

Is an oval-shaped spoon
SOUP SPOON that is wider and deeper
than a tablespoon and can
hold more liquid.

A very tiny spoon used in

DEMITASSE SPOON
serving demitasse coffee.

Used for different items such

TEASPOON as coffee, tea, dessert,
cereals and soup.

15
 A small, usually pierced
RELISH SPOON spoon used for serving
relish, olive, and pickles.

Large spoon similar to a

CEREAL SPOON dessert spoon.

Spoon with an oval bowl

used for luncheons and
DINNER SPOON dinners.

Used for serving ice cream,

ICE CREAM SPOON also known as ice cream
scoop.

Long handled spoon with a

PARFAIT/SUNDAE small bowl used for eating
SPOON desserts served in a tall
glass, also used for iced tea.

A serving piece used

primarily in a sugar bowl,
SUGAR SPOON also used for jellies and
relishes.

16
FORKS:

Illustration Name Uses & Specifications

Two prong forks made of
stainless steel which is used for
ESCARGOT FORK
eating snails or escargot.

A smaller long handled fork with

three-pronged fork, used to eat
COCKTAIL FORK
seafood and fruit cocktail.

A four-pronged shorthanded
DESSERT FORK
fork with broad tines which is
used to eat dessert.

FISH FORK A four-tined used in eating fish.

Is smaller than a dinner fork

and is used for eating salads or
SALAD FORK smaller items like sliced fruits. It
can be used as an alternative
for a dessert.

17
 Used for general purposes but
DINNER FORK mostly for main course. It is
usually has four tine.

APPETIZER FORK Used for serving appetizer.

SERVING FORK Used for serving paired with

serving spoon.

3. CUTLERY
Since the right knife makes dining for guests easier and safer, the
different types of knives and its uses must also be noted.

Illustration Name Uses & Specifications

A short-handed elongated
and leaf shaped spatula,
CAKE SERVER used for serving cakes and
pastries.

A knife with either straight

DINNER KNIFE or serrated blade with a
broad and rounded tip
used for luncheons and
dinners.

A knife with a broad blade,

18
 FISH KNIFE which is used when fish is
served.

BUTTER
A small blunt knife used for
SPREADER
butter.

A type of utensil used for

SALAD KNIFE cutting vegetables.

A knife with a serrated

blade and pointed tip used
STEAK KNIFE
for steaks.

CHEESE KNIFE
Used for cutting Cheese

19
 What’s More

Activity 2: Self - Assessment

Directions: Draw a check mark (√) in column C if the statement in column A matches
with column B. If not put (x) in column C. Write your answer in your Food and
Beverage Services notebook.

A B C
1. It is composed of all forms of spoons and fork Flatware
2. Two prong forks made of stainless steel which is used Cutlery
for eating snails or escargot.

3. It is used to serve highball cocktails and other mixed Pilsner

drinks.
4. Long handled spoon with a small bowl used for eating Dessert spoon
desserts served in a tall glass, also used for iced tea.
5. A four-pronged shorthanded fork with broad tines which Escargot fork
is used to salad.

6. A stem glass used for serving ice cream, fruit cocktail, Sherbet glass
other dessert.
7. A smaller long handled three-pronged fork used to eat Cocktail fork
seafood and fruit cocktail
8. Used for serving, larger than a tablespoon and has a Serving spoon
long hand paired with serving fork.

9. Knife with a broad blade, which is used when fish is Fish knife
served.
10. . Used for cutting cheese Butter spreader

11. A small, usually pierced spoon used for serving relish, Cereal spoon
olive, and pickles.

20
12. Is used for different items such as coffee, tea, dessert, Soup spoon
cereals and soup
13. A flat-bottomed, cylindrical glass that is basically a bowl Footed ware
without a stem or foot
14. A knife with either straight or serrated blade with a
Salad knife
broad and rounded tip used for luncheons and dinners.

15. A. small blunt knife used for butter. Butter spreader

21
 What I Have Learned

Directions: Identify the following tableware. Choose the correct term from the given
choices inside the box. Write your answer in your Food and Beverage Services
notebook.

1._______ 2._________ 3._________ 4.________ 5._________

6.________ 7._________ 8._________ 9.________ 10._________

11._______ 12.________ 13.________ 14.________ 15._________

Teaspoon Margarita Cake server Pilsner

Relish spoon Brandy snifter Cheese knife Red wine glass
Dinner fork Goblet Escargot fork Champagne saucer
Soup spoon Martini glass Ice cream spoon Salad fork

22
 What I Can Do

Directions: On your notebook list down all the tableware you can find in your
kitchen. Name these different tableware and give their uses. Copy the table
below.Write your answer in your Food and Beverage Services notebook.

TABLE WARES USES

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

23
 Assessment

Directions: Read each item carefully. Choose the correct answer from the four
choices given then write the letter (in CAPITAL) of your preferred answer write your
answer in your Food and Beverage Services notebook.

1. What type of fork has two long, pointed tines?

A. Cocktail Fork C. Escargot Fork
B. Serving Fork D. Serving Spoon
2. Which one is not a silverware?
A. Cutlery C. Chinaware
C. Flatware D. Hollowware
3. The silverwares that are used for cutting.
A. China C. Flatware
B. Cutlery D. Hollowware
4. A glass with an inverted cone bowl, mainly used to serve straight-up cocktails.
A. Martini Glass C. Sherbet Glass
B. Margarita Glass D. Red wine Glass
5. It has varying shapes and sizes which are used when fish is being served.

A. Cheese Knife C. Fish Knife

B. Dinner Knife D. Butter Spreader
6. A short-handed elongated and leaf shaped spatula, used for serving cakes
and pastries.
A. Cake Server C. Fish Fork
B. Butter Spreader D. Escargot Fork
7. A beverage ware generally used for serving aromatic alcoholic beverages,
such as sherry, port, aperitifs and liqueurs, and layered shooters.
A. Pilsner C. Sherry Glass
B. Shot Glass D. Poco Grande Glass

24
8. A flat-bottomed, cylindrical glass that is basically a bowl without a stem or
foot.

A. Hollowware C. Tumbler
B. Footed ware D. Stemware
9. Refers to a style of glass whose bowl sits directly on a base or foot.

A. Tumbler C. Stemware
B. Hollowware D. Footed Ware
10. A glassware is used to serve beer.
A. Sherry Glass C. Pilsner
B. Champagne Saucer D. White Wine Glass
11. A four-pronged shorthanded fork with broad tines which is used to eat
dessert.
A. Fish Fork C. Salad Fork
B. Escargot Fork D. Dessert Fork
12. A ladle which is designed for serving sauces or condiments.
A. Soup Ladle C. Teaspoon
B. Serving Spoon D. Sauce Ladle
13. A broad bowl on a short stem, used to serve sherbet, ice cream and frozen
dessert
A. Pilsner C. Sherbet Glass
B. Margarita Glass D. Red Wine Glasss
14. A uniquely shaped glass with a handle that is used to serve any hot beverage
such as Spanish coffee, Irish coffee or cocoa.
A. Poco Grande Glass C. Irish Coffee Glass
B. Champagne Saucer D. Champagne Flute
15. It is used for stirring iced tea in tall glasses which has the same purposes like
eating desserts in a small bowl.
A. Cereal Spoon C. Relish Spoon
B. Sugar Spoon D. Parfait/ Sundae

25
 Additional Activities

Activity 4
Directions:
1) List five (5) of the different occasions which you have attended.
2) Name at least 10 different tableware used from the listed events and give
each corresponding uses.

26
 Answer Key

Pre-Test Post-Test What’s More What I Have Learned

1. A 1.C 1. √ 1.Margarita Glass

2. A 2. C 2. x 2. Brandy Snifter
3. B 3. B 3. x 3. Goblet
4. D 4. A 4. x 4. Cake Server
5. C 5. C 5. x 5. Pilsner
6. C 6. A 6. √ 6. Red Wine
7. B 7. C 7. √ Glass
8. C 8. C 8. √ 7. Champagne
9. D 9. D 9 √ saucer
10. D 10. C 8. Soup Spoon
10. x
11. B 11. D 9. Martini Glass
11. x
12. B 12. D 10. Ice Cream
12. x
13. B 13. C Spoon
13. x
14. C 14. C 11. Escargot Fork
14. x
15. D 15. D 12. Cheese Knife
15. √
13. Dinner Fork
14. Relish Spoon
15. Teaspoon

27
 References

Books

Food and Beverages Services-Technical –Vocational –Livelihood

Track Manual, First Edition 2017

CBLM on Food and Beverage Services NC II Provide Food and Beverage

Service, 2012

(Food and Beverage Services NCII Modules n.d.)

Sullano, Rose Ann M., TLE-TVL Series FOOD AND BEVERAGE SERVICES, The
Phoenix Publishing house Inc., copyright 2016.

Magsaysay Institute of Hospitality and Culinary Arts Food and Beverage Services
Manual, 2017

Internet Resources.

“Pierced Relish Spoon Remembrance by 1847 Rogers Bros Silverplate Flatware

#1847RogersBros: Flatware, Silver Plate, Silverplate Flatware.” Pinterest. Accessed
July 22, 2020.
https://www.pinterest.ph/pin/565975878156567616/.

“4-1/2’ Stainless Steel Demitasse Spoon with Art Deco Pattern; PK24.” Grainger.
Accessed July 22, 2020.
https://www.grainger.com/product/WALCO-4-1-2-Stainless-Steel-Demitasse-6ARC3.

“Collins Glass.” Wikipedia. Wikimedia Foundation, March 29, 2020.

https://en.wikipedia.org/wiki/Collins_glass.

“18/10 European-Standard Salad/Dessert Knife.” All about Events. Accessed July

22, 2020.
http://allaboutevents.com/rent/tableware/flatware/18-10-salad-knife/.

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“Cheese Knife.” Knives Arches. Accessed July 22, 2020.
https://www.arcos.com/en_ES/cheese-knife-102501.

“Holmes & Edwards Century Silverplate Butter Spreader, Flat Handle.”

www.sterlingshop.com. Accessed July 22, 2020.
https://www.sterlingshop.com/Century_Butter_Spreader_p/2491.htm.

“KitchenAid Ice Cream Scoop.” Don't Waste Your Money. Accessed July 22, 2020.
https://www.dontwasteyourmoney.com/products/kitchenaid-ice-cream-scoop/.

“Buy Yamazaki Hafnia Soup/Cereal Spoon Online at Low Prices in India.” Buy
Yamazaki Hafnia Soup/Cereal Spoon Online at Low Prices in India - Amazon.in.
Accessed July 22, 2020.
https://www.amazon.in/Yamazaki-Hafnia-Soup-Cereal-Spoon/dp/B0000BUVL5.

“Spiegelau Champagne Flute Winelovers.” Shop. Accessed July 22, 2020.

https://www.shop-spiegelau.com/spiegelau-champagnerkelch-winelovers-4er-
set.html.

“File:Poco Grande.svg.” File:Poco Grande.svg - Wikimedia Commons. Accessed

July 22, 2020.
https://commons.wikimedia.org/wiki/File:Poco_Grande.svg.

“Splendide 'Solara' Salad Fork - Set of 6 (Stainless Steel).” Kitchen Stuff plus - Shop
Great Kitchenware and Housewares Stuff in Canada at Great Prices. Accessed July
23, 2020.

https://www.kitchenstuffplus.com/splendide-solara-salad-fork-set-of-6-stainless-
steel?fbclid=IwAR2LKcrI32RolC47xh1fzy-Vm5uwnPM3nM-
1WdLX6d132RqMrWPy0bVoQvc.

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“Oneida 2273SBLF Juilliard™ S/S 6-1/8’ Bouillon Spoon - Dozen.” Wasserstrom.
Accessed July 23, 2020.

https://www.wasserstrom.com/restaurant-supplies-equipment/oneida-2273sblf-
juilliard-s-s-6-1-8-bouillon-spoon---dozen-408315.

CookinginCali, DanCooks, Alamedagirl, Bourbonbb, HomeCook5, bleue moon2,

Morganrudy, and Bradley Baby Mochi. “Zwilling.” ZWILLING Steak Knives 4-pc
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2020.

https://www.zwilling.com/us/zwilling-steak-knives-4-pc-stainless-steel-serrated-
mignon-steak-knife-set-39113-000/39113-000-0.html.

“Dessert Fork.” Tescoma. Accessed July 23, 2020.

https://www.tescomaonline.com/en/dessert_fork-391431.html.

“Vintage Iced Tea Spoons or Parfait Spoons, by Edlan, Nickel Silver, Set of 4
Prelude Pattern: Iced Tea Spoons, Iced Tea, Nickel Silver.” Pinterest. Accessed July
24, 2020. https://www.pinterest.ph/pin/189010515596456038/.

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https://ehire.co.za/product/vision-silver-fish-fork/.

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For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph

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