Chapter 2 mise-en-place(2)
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Transcript of Chapter 2 mise-en-place(2)
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DINING ROOM EQUIPMENTS
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F & B SERVICE EQUIPMENTSF & B SERVICE EQUIPMENTSSmall Equipment Small Equipment
TablewareLinen
Large EquipmentLarge EquipmentFurniture
Side BoardTableChair
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SMALL EQUIPMENT & TABLEWARE
CUTLERIES & FLATWARE
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FORK &KNIFE
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SPOON &
OTHERS
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CHINAWARE CHINAWARE & &
tablewaretableware
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Types of platesAppetizer Plates
Soup Plate / Soup Cup
Saucer
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Dinner Plate
25.5cm
BB Plate
19.5cm
Types of plates
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Types of linenTypes of linen
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LINENThe types of linen used would depend on the class of establishment, type of clientele and cost involve, and the style of menu and service to be offered.
Types MeasurementTablecloth 137cmx137cm to fit a
tableSlipcloth 1mx1m used to cover
a tableclothNapkin 46-50cm square if
linen36-42cm square if
paperBuffet cloths
2mx4m min size, there is a longer table
Trolley & Sideboard
Made from tablecloths that are well worn not suitable used on table
Waiter’s cloth
Used by every waiter as protection against
heat & to keep uniform clean
Tea & Glass cloth
The best are made of linen or cotton
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LARGE EQUIPMENTSLARGE EQUIPMENTS
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EQUIPMENT FUNCTIONPlate Warmer To keep the plate warm - to
ensure the food served is hot
Coffee Maker To process coffee bean for coffee maker
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EQUIPMENT FUNCTIONTrolley/carti. Service trolleyii. Gueridon
iii. Carving trolleyiv. Hors-d’oeuvre
trolleyv. Bar trolleyvi. Dessert trolleyvii. Room Service
Trolley
To transport raw materialA movable service table
For carved meat and served to guest plateFor displaying & serving appetizer, saladFor serving alcoholic beverageTo display and serve dessertTo transport food and beverage to guests rooms
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EQUIPMENT FUNCTIONLazy Susan A round rotatable platform used in
the middle of a big round table for putting dishes.
Side Stand A tool for putting soil dishes temporarily before removing to the dish washing area.
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EQUIPMENT FUNCTIONTable Creating the right atmosphere of a ding
room as well as the style of service.• Rectangular• Square• Round Table – size of round table
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EQUIPMENT FUNCTIONChair • size & shape of the food service area
• design of table used• allowance made for waiter to pass• type of establishment• must be pleasant, heavy duty, durable, easy to clean.
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EQUIPMENT FUNCTIONSideboard • A storage and service station located in a
dining room. Can hold most dining equipment. Functions as a station for the waiters to keep any necessary tool or small equipment so that they can reduce the number of trips. Minimum size and portable so it be moved easily.
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ANY QUESTION?