Food cutting

Cut all of the fruit without using hands. Server must use cutleries to hold the fruits. One of cutleries that use for fruit cutting is serving gear. Mostly, server have to peel all fruit in front of the guest to show their skill.

SERVING GEAR 

This is the method on how to hold orange fruit. Server have to use fork.

The fruit will being display to guest like this.

Cutleries

Butter Knife

§  Any non-serrated table knife designed with a dull edge and rounded point.

§  Used only to serve out pats of butter from a central butter dish to individual diners' plates.

Dessert Fork and Spoon

§  At an informal meal, when two utensils are provided for dessert, the utensils are laid on the table or presented on the dessert plate.

§  The dessert spoon (or dessert knife) is laid on the table above the dinner plate in a horizontal position, handle facing right.

§  The dessert fork is laid beneath the dessert spoon (or dessert knife), handle facing left.

§  The dessert utensils may also be presented on the dessert plate in the same way as formal service.

Coffee/Tea spoon

§  The teaspoon, after-dinner coffee spoon, and demitasse spoon are placed on the saucer behind the cup handle. The spoon handle faces the diner in a four o'clock position, ready for use. But when a teaspoon is used as an eating utensil, such as cereal at breakfast, it is laid on the right side of the place setting.

Seafood Fork

§  The seafood fork is laid on the right side of the soup spoon. It is the only fork placed on the right side of the place setting. The fork tines are placed in the bowl of the soup spoon with the handle at a 45-degree angle. It may also be laid next to the soup spoon in a parallel position.

Soup Spoon

§  The soup spoon is placed on the right of the outside knife.

§  Use for soup course

Fish Course Knife

§  The fish knife and fish fork are placed on the table in the order of use. When fish is served as an appetizer course, the fish knife is laid to the right of the dinner knife and the fish fork to the left of the dinner fork. But if fish is served as the main course, the fish knife is placed to the right of the dinner plate and the fish fork is laid to the left of the plate.

Meat Course Knife

§  The meat knife is a specialized knife not made as part of a set of flatware.

§  It is approximately 8¼ to 9 inches long and has a sharp tip and a serrated edge to cut thick portions of meat.

Salad Course Fork

§  The salad fork is laid on the table in the order of progression. When salad is a first course, the salad fork is laid to the left of the dinner fork. If salad is served after the main course, the salad fork is placed to the right of the dinner fork

Basic Tutorial For Table Clothing

http://www.youtube.com/channel/UCXM0rHecHXh5Hug89tE5xYg

THE TYPES OF CHINAWARE

The presence of ceramic raw materials in China led to the development of this art form around 11,000 years ago. Chinaware is often associated with the fine dining that occurs on very special occasions. These fancy plates, cups and other decorative items can be divided into several different categories depending on how they were made and what materials comprise them.

HIGH-FIRED POT

High-fired chinaware is a collection of ceramics that are fired in extremely high temperatures in a kiln. This temperature can be between 1,200 degrees Celsius (2,192 degrees Fahrenheit) and 1,400 degrees Celsius (2,552 degrees Fahrenheit). Hard-paste porcelain is one type of high-fired chinaware. The properties of this type of chinaware include strength, toughness and translucence.

LOW-FIRED

Low-fired chinaware is still fired at a high temperature, but it is slightly lower than high-fired and then placed in an even lower temperature for the glazing process. Low-fired or soft-paste porcelain is fired at 1,100 to 1,200 degrees Celsius (2010 to 2192 degrees Fahrenheit) and then it is fired again at 1050 degrees Celsius (1920 degrees Fahrenheit). One type of chinaware created this way is bone china, which actually used bone ash in its original creation.

Earthenware is a type of chinaware that is made from refined clay plus other ingredients that give it a whiter body. This type of dinnerware resists chipping and has fewer breakages than pottery because it is less porous. Earthenware is also opaque.

CERAMICS

Ceramics are chinaware made from unrefined earth materials like clay and sand. Ceramics are then processed by baking or cooking in a kiln. The clay is of lower quality than other types of chinaware and it does not become hard and glassy (vitrified) after it is fired. Ceramics are similar to earthenware but they are less durable.

STONEWARE

Chinaware that is made of a single light clay and then fired at a high temperature is referred to as stoneware. This slightly gray cast is nonporous and extremely durable.

CHINA

China is a nonabsorbent, nonporous clay ware made of special white clay and cooked at an extremely high temperature. The finest china is typically thin, resistant to chipping, translucent and it will ring clearly when it is tapped.

PORCELAIN

The term porcelain lacks a universally agreed definition. It was first made in China, hence it’s commonly name china. Porcelain is generally divided into the three main categories of hard-paste, soft-paste and bone china, depending on the composition of the paste. Hard-paste Porcelain and Bone China are widely used in making dinner wares.

HARD-PASTE PORCELAIN

Hard-paste porcelain consists of Kaolin, a type of clay, feldspar, and possibly other materials, is fired at about 1400 degrees Celsius to produce great hardness and strength. Hotel Line (or industrial line) made by most reputable producers with enhanced stability and durability are preferable for hotel use.

BONE CHINA

Bone China is a mixture of porcelain and about 40 or 50 percent of ox bone ash. The bone ash serves to whiten and slightly strengthen the porcelain, while reducing the necessary firing temperature by about 150-200 degrees Celsius. Bone china is almost snow-white that gives a better presentation on tableware. Because it is also easier to make, harder to chip, and stronger than hard paste porcelain, bone china has gained popularity worldwide although European consumers continue to favor hard porcelain

Glassware

 

Jug : a vessels for a liquid

 

Square Vase 30cm : a vase for decoration

 

Diana Vase big ball : this vase can be used for flower decoration.

 

Round wire glass vase : You can put small flower in this vase.

 

Fish bowl : This vase can be used as aquarium for goldfish.

 

Round glass vase : For small flower but without wire.

 

Glass vase : A beautiful small vase for decoration.

Glass square : A square vase for a decoration.

Crystal candle stand : A candle holder with a crystal look.

 

Glass pudding bowl : A pudding bowl made from glass.

 Ancient glass candle holder with foot : A glass holder made with foot and ancient look.

 

 Storm glass light holder with foot : It is for decoration candle holder but with foot.

 Floating candle bowl : It is a bowl for candle, the candle will float in the bowl.