Restaurant equipment
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RESTAURANT EQUIPMENT CROCKERY 1. Vitreous, ironstone and vitrified are the three most commonly used hotel china. They are all erthan ware, strengthened and glazed for durability and hard ware. 2. There are several types of plate used in the service of food. A. Soup plate 20cms. B. Fish plate 20cms. C. Sweet plate. D. Dinner plate 25cms. E. Cereal bowl 13cms.I F. Side plate 15cms. G. Consommé cup and saucer. H. Tea cup and saucer 19cms. I. Coffee cup and saucer 10cms. 3. Prior to miser – en place waiters should gather together all the crockery needed during the service. 4. Although the crockery may be machine washed, it is no guarantee that items are perfectly cleaned. each individual item of crockery must be inspected for dried food particulars, smears or any damage. 5. Chipped or cracked crockery must never be used under any circumstances. 6.When the crockery has been checked,polished and sorted-dinner plates placed in the plate warmer,and other items required by the kitchen should be returned to that department ready for service . 7.Crockery required by therestaurant mise-en-place should be divided equally between the stations. CUTLERY 1. Cutlery and flatware refer to the knives; forks and spoons, of a normal restaurant cover. The general term for all these items is cutlery. 2. A normal cover consists of; large knife and fork, Fish knife and fork, desert spoon and fork, soup spoon and bread And buutter knife.
Transcript of Restaurant equipment
RESTAURANT EQUIPMENT
CROCKERY
1. Vitreous, ironstone and vitrified are the three most commonly used hotel china. They are all erthan ware, strengthened and glazed for durability and hard ware. 2. There are several types of plate used in the service of food. A. Soup plate 20cms. B. Fish plate 20cms. C. Sweet plate. D. Dinner plate 25cms. E. Cereal bowl 13cms.I F. Side plate 15cms. G. Consommé cup and saucer. H. Tea cup and saucer 19cms. I. Coffee cup and saucer 10cms. 3. Prior to miser – en place waiters should gather together all the crockery needed during the service. 4. Although the crockery may be machine washed, it is no guarantee that items are perfectly cleaned. each individual item of crockery must be inspected for dried food particulars, smears or any damage. 5. Chipped or cracked crockery must never be used under any circumstances. 6.When the crockery has been checked,polished and sorted-dinner plates placed in the plate warmer,and other items required by the kitchen should be returned to that department ready for service . 7.Crockery required by therestaurant mise-en-place should be divided equally between the stations.
CUTLERY
1. Cutlery and flatware refer to the knives; forks and spoons, of a normal restaurant cover. The general term for all these items is cutlery. 2. A normal cover consists of; large knife and fork, Fish knife and fork, desert spoon and fork, soup spoon and bread And buutter knife.
3.Stainless steel is the most used metal for cutlery in the food and beverage industry . It is the most durable and does not need any special cleaning methods . 4.After being washed in a machine however ,each individual piece of cutlery must Be checked and polished. 5.Other items of cutlery or special ‘cover ‘ equipments includes; a]butter knife B]cavier knifelob C]corn holder D]cheese knife E]fruit knife F]Grape scissors G]graper fruit spoon H]kebab skewer i]lobster crackers J]lobster pick K]nutcrackers L]oyster fork M]pastry fork N]snail fork O]snail tongs P]steak knife Q]sundae spoon
SILVERWARE
1. Silver is a soft white metal usually strengthened with copper; for most hotel
use the object is plated over a nickel brass alloy by means of electrolysis.
2. Silver even in plate form, is expensive and must be handled with care. 3. Silver must be carefully stored in baize or soft cloth lined drawers to avoid scratching
STAINLESS STEEL 1. stainless steel is widely used in the hotel industry nowadays because of
the cost factor; it is almost as durable as silver; and it is extremely easy to maintain.
2. The best s/s is a chromium /nickel mixture; but even this can be affected by some salts or liquid bleach or even dis – infectant.
3. It is the responsibility of the restaurant staff to see that all stainless steel restaurant equipment has been wiped and polishjed before it has been used at table.
GLASSWARE 1. Glassware is the most delicate of equipment. It is also very very expensive
and should be treated accordingly. 2. Whether glassware is machine washed or handwashed each individual item must be polished dry with a glass cloth-made of linen – cotton leaves particles on the glass. water left to dry on glass stains , and if the water is salty, it can leave a permanent mark. 3. Glassware is extrenely important to the appearance of a drink abd glasses should be attractive, sparkling clean and appropriate. 4. Never serve a drink in a glass that a chipped or cracked. Always dispose of such glasses.
5. Study the glass chart carefully so that all glasses become instantly recognizable. Regardless of their design. LINEN
1. Restaurant linen is very expensive commodity. Table linen has to be changed at every meal, and often during a meal. For changes during a service, slip cloth are often used. 2. The most commonly used material for hotel linen in India is 100% cotton. 3. Tables come in various sizes, square, rectangular, and round. Cloth are usually made to major, but should have a drop of approximately 12”. 4. Slip cloths fit the table top only but usually placed at a diamond angle. 90cms. Square table should have slip cloth 90cms square. 5. Napkins are between 46 and 50cms square. 6. Buffet cloths can be any length – the minimum being 366cms.
FURNISHING AND FITTINGS 1. Furnishing are all the movable pieces of restaurant furniture. Fittings are
attached – light fittings, mirrors shelvings etc. 2. Wood is the most commonly used material for dining room furniture, although metal in the form of aluminium and steel are also used. Marbel is a popular material in india for dining table. 3. Color is important in restaurant. Food colors only should used as the furnishing colors are reflected in the foodstuffs. Non - food colors blue for instance – doesn’t inhance the color and presentation of the meal. 4. Composites surfaces, plastic, fiber glass and like are often used in these modern time for chairs. Light, durable and easy to stack they are mostly used in banquetinf furniture but occasionally used for restaurant too. 5. Mirrors and glass form part of the fittings. Mostly in bars. They must be kept in an immaculate conditions – pristine and sparkling. This is the responsibility of the f&b staff.
MISE-EN-PLACE
1.WHEN THE RESTAURANT CLEANING HAS BEEN DONE, ALL THE EQUIPMENT NECESSRY FOR THE SERVICE MOST BE COLLECTED, CHECKED,CLEANED AND SET OUT.
2. THE STOCKING OF THE SIDEBORDS CNTAIL ENSURING SUFFICIENT COVERS FOR –RE-LAY OF THE STATION – EXTRA LINEN, CROCKERY GLASSWARE, ASHTRAYS – MUST BE KEPT IN A CONDITION WHEREBY THEY CAN BE USED IMMEDI TELY, IF REQIRED.
3. SALT AND PEPPER CONT.INERS SHOULD BE CLEANED AND FILLED DAILY- THEY SHOULD BE WASHED BE WASHED (AND DRIED CAREFULLY CAREFULLY) WEEKLY.
4. OIL AND VINEGAR CRUETS, AND SAUSE BOTTELES SHOULD BE CECKED, FILLED, AND WI ED OVER, ESPECIALLY THE NECKS AND TOPS OF THE BOTTLES.
5. BUTTER CAN BE PRE-PORTIONED AND WRAPPED, SHAPPED, CUT OR ROLLED; BUT WHATEVER PROCEDURE IS ADOPTED, IT SHOULD BE REFRIGERATED UNTIL IT IS REQUIED AT THE TABLE.
6. BUTTER IS AN EXPENSIVE COMMODITY – THEREFORE WASTE SHOULD BE KEPT TO A MINIMUM. BUTTER REMOVED FROM THE TEBLE AT THE END OF
THE MAIN COURSE SHOULD BE COLLECTED AND RETURNED TO KITCHEN FOR THEIR USE.
7.THE TERM MISE-EN-PLACE LITERALLY MEANS TO TO ‘PUT IN PLACE’ – OR IN OTHER WORDS GET AREA PREPARED FOE SERVICE. IT CAN APPLY EVERYRHING READY FOR THE FOOD SERVICE.
