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Crockery

The document outlines the various types of crockery, glassware, and cutlery used in food and beverage establishments, emphasizing the importance of matching these items to the menu and desired image. It provides a detailed list of standard crockery items, including plates, bowls, and sets, as well as common cutlery used for different courses and food types. Additionally, it highlights the need for clean and undamaged glassware on tables.

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Sarabiya Tumilob
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731 views6 pages

Crockery

The document outlines the various types of crockery, glassware, and cutlery used in food and beverage establishments, emphasizing the importance of matching these items to the menu and desired image. It provides a detailed list of standard crockery items, including plates, bowls, and sets, as well as common cutlery used for different courses and food types. Additionally, it highlights the need for clean and undamaged glassware on tables.

Uploaded by

Sarabiya Tumilob
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Crockery

The type of crockery used by an establishment can vary depending on the menu items
offered, the style of service provided, and the required image the property wishes to
create.
Crockery may be ‘badged’ with the name of the venue, or be unbadged.
Traditionally, crockery is white, but many color options exist that can be used to blend
with a theme.

Standard types of crockery are:

Crockery Chart

Side Plate Cappuccino Set

Fruit Plate Tall Tea Cup

Dessert Plate Stackable Set

Entrée Plate Coffee Set


Crockery Chart

Main Plate Saucers

Show Plate Tea Pot

Platter Coffee Pot

Soup Bowl Consommé Bowl

Breakfast
Bouillon Cup
Bowl

Cloche/Dome Salad bowl


Crockery Chart

Salt and Pepper


Soup Tureen
Grinders

Sugar Bowl Sauce Boat

Milk Jug Escargot Plate

Bud Vase Oyster Plate

Glassware
Usually, wine glasses and water glasses are set on tables in the room and it may be the
waiter’s responsibility to do this, ensuring the glassware is clean of marks, chips, cracks
and lipstick.
Cutlery
A wide range of cutlery can be used in a food and beverage facility: the following are
commonly used items:

Cutlery Chart

Large Knife – Large Spoon. –


Main course. Serving.

Small Knife – Medium Spoon –


Entrée course, Desserts and
buttering, pâté, pasta.
cheese and fruit.

Steak Knife – Soup Spoon


Steak. (round) – Soup.

Fish Knife – Fish Small Spoon (tea)


(and some – Teas, coffee,
seafood items) prawn cocktails,
and lifting ice cream, sugar
delicate items. coupes and
sorbets.
Cutlery Chart

Cheese Knife. Parfait Spoon


(long handle) –
Desserts and ice
cream.

Carving Knife – Escargot Tongs –


Slicing roast and Snails.
cutting large
items.

Bread Knife – Lobster Picks –


Slicing bread and Lobster/crayfish.
rolls.

Large Fork – Lobster Cracker –


Main course and Lobster/crayfish/
serving

Small Fork – Gateau Slice –


Entree, pasta, Cakes and flans
salad, dessert,
and fruit.

Fish Fork – Ladle – Soup and


Oysters and sauces
prawn cocktails.
Cutlery Chart

Long Pronged
Fork – Snails
(Escargot).

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