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.
Saturday 21 September 2013
Sunday 28 July 2013
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
Saturday 27 July 2013
Sunday 21 July 2013
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.
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