Scribd
Upload
306 views3 pages

Table Appointments in F&B Services

This document provides information about table appointments for food and beverage services. It includes definitions and examples of different types of dinnerware, flatware, beveragware and linens used in formal and informal table settings. Students are asked to research and identify specific table appointments, explain what table appointments are and why specific ones are used. Activities include identifying different utensils, plates and other items based on their purpose and style of service.

Uploaded by

Jasmine Balbin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
306 views3 pages

Table Appointments in F&B Services

This document provides information about table appointments for food and beverage services. It includes definitions and examples of different types of dinnerware, flatware, beveragware and linens used in formal and informal table settings. Students are asked to research and identify specific table appointments, explain what table appointments are and why specific ones are used. Activities include identifying different utensils, plates and other items based on their purpose and style of service.

Uploaded by

Jasmine Balbin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Escuela San Gabriel de Colegio de San Gabriel

Arcangel Foundation, Inc. Arcangel of Caloocan


______________________________________________________________________

COOKERY / F&B - GRADE 11


FOOD AND BEVERAGE SERVICES
Module 5 : Table Appointments

Warm Up!

Describe the picture below.

Lesson 1: Table Appoinments


A. Dinnerware

Place plate Demitasse cup and saucer


Dinner plate Platters
Luncheon plate Soup tureen
Soup plate Tea or coffee pot
Soup bowl Sugar bowl and creamer
Bread and butter plate Gravy boat
Cup and saucer

B. Flatwares
Dinner fork Dinner knife
Salad or Dessert fork Steak knife
Pickle fork Serving spoon
Oyster fork Serving fork
Dinner spoon Pie server
Soup spoon Soup ladle
Demitasse spoon Gravy ladle
Ice teaspoon Butter spreader

C. Beverageware
i. Unfooted Wares ii. Footed Wares
Old fashion Goblet
Highball Champagne
Tumbler Cocktail
Juice glass Sherry
Whiskey glass Wine

D. Linens
Tablecloth
Silence cloth
Topcloth
Table runners
Placemats
1
Napkins

Sampes of Formal and Informal Menus for Different Styles and Service

MENU #1
Formal Dinner: Russian Style
Courses Accompanying Wines
Soup: Cream of Asparagus
Appetizer: Cocktail Shrimps Dry Sherry
Entrée: Fish Fillet with Sour Cream White Wine
Main Dish: Beef Roast Red Wine
Salads: Green Vegetables with Thousand
Island Dressing
Dessert: Crema de Fruta Liqueurs
Beverage: Brewed Coffee Liqueurs

MENU #2
Semi-Formal Dinner: Blue Plate Style
Courses
Fruit: Peaches with Cream
Main Dish: Ham Steak
Side Dish: Baked Scallop
Bread or Cereal: French Bread
Beverage: Hot Cappuccino

MENU #3
Informal: Family Style
Courses
Setting: Family Style Lunch or Supper
Soup: Clear Soup
Meat or Fish: Roast Chicken
Vegetable: Chopsuey
Cereal: Steamed Rice
Dessert: Leche Flan

ACTIVITY 1
Research the table appointments under Dinnerware, Flatware, Beverageware and
Linens. It should have a picture and function of each table appointment.

2
ACTIVITY 2

Direction: Answer the following questions comprehensively.


1. What are table appointments?
2. What are the types of table appointment and sample of each type?
3. Why do we have to use specific table appointment?

ACTIVITY 3
Identify the following table appointments. Write your answer before each number.
1. Used for individual serving of the main dish in formal dinners.
2. Used for individual servings for lunch.
3. Used for tea and chocolates beverages.
2. Used for serving gravy or sauces.
3. For cutting roast beef, pork, and chicken.
4. Used for water and juices for normal occasions such as dinners.
5. Has a V-shape body with short stem about 2 to 3 oz. capacity.
6. Has a tulip shape body with long stem and has about 3 to 5 oz. capacity.
7. Used to emphasize individual covers.
8. Used as protection for tablecloth to minimize soiling.

You might also like