FBS-week-3 Basic Types of Tableware.docx
- 1. Technical Vocational Livelihood Quarter 1 – Module 3: BASIC TYPES OF TABLEWARE Technology and Livelihood Education– 11/12 (Food and Beverage and Services) Alternative Delivery Mode Quarter 1 – Module 3: Basic Types of Tableware First Edition, 2021 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education – Division of Bohol Schools Division Superintendent: Bianito A. Dagatan, EdD, CESO V Assistants Schools Division Superintendent: Marina S. Salamanca PhD, CESE Casiana P. Caberte PhD, CESE Department of Education – Region VII, Division of Bohol Office Address: 50 Lino Chatto Drive, Cogon District, Tagbilaran City, Bohol Telephone Nos. (038) 412- 4938 (038) 411-2544 (038) 501-7550 Telefax: (038) 501-7550
- 2. E-mail Address:deped.bohol@deped.gov.ph 12 Technical Vocational Livelihood Quarter 1 – Module 3: Basic Types of Tableware Introductory Message For the facilitator: Welcome to the Technical Vocational Livelihood Grade 11/12 Alternative Delivery Mode (ADM) Module on Basic Types of Tableware. This module was collaboratively designed, developed and reviewed by educators both from public and private institutions to assist you, the teacher or facilitator in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in schooling.
- 3. This learning resource hopes to engage the learners into guided and independent learning activities at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module: As a facilitator you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Furthermore, you are expected to encourage and assist the learners as they do the tasks included in the module. For the learner: Welcome to the Technical Vocational Livelihood Grade 11/12 Alternative Delivery Mode (ADM) Module on Basic Types of Tableware. The hand is one of the most symbolized part of the human body. It is often used to depict skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning resource signifies that you as a learner is capable and empowered to successfully achieve the relevant competencies and skills at your own pace and time. Your academic success lies in your own hands! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner. This module has the following parts and corresponding icons: What I Need to Know This will give you an idea of the skills or competencies you are expected to learn in the module. This part includes an activity that aims to check what you already know about the lesson to take. If you get all the
- 4. What I Know answers correct (100%), you may decide to skip this module. What’s In This is a brief drill or review to help you link the current lesson with the previous one. What’s New In this portion, the new lesson will be introduced to you in various ways such as a story, a song, a poem, a problem opener, an activity or a situation. What is It This section provides a brief discussion of the lesson. This aims to help you discover and understand new concepts and skills. What’s More This comprises activities for independent practice to solidify your understanding and skills of the topic. You may check the answers to the exercises using the Answer Key at the end of the module. What I Have Learned This includes questions or blank sentence/paragraph to be filled in to process what you learned from the lesson. What I Can Do This section provides an activity which will help you transfer your new knowledge or skill into real life situations or concerns. Assessment This is a task which aims to evaluate your level of mastery in achieving the learning competency. Additional Activities In this portion, another activity will be given to you to enrich your knowledge or skill of the lesson learned. This also tends retention of learned concepts. Answer Key This contains answers to all activities in the module. At the end of this module you will also find: References This is a list of all sources used in developing this module. The following are some reminders in using this module: 1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer What I Know before moving on to the other activities included in the module. 3. Read the instruction carefully before doing each task. 4. Observe honesty and integrity in doing the tasks and checking your answers. 5. Finish the task at hand before proceeding to the next.
- 5. 6. Return this module to your teacher/facilitator once you are through with it. If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that through this material, you will experience meaningful learning and gain deep understanding of the relevant competencies. You can do it! What I Need to Know This module was designed and written with you in mind. It is here to help you to fully understand on the basic types of tableware and each use. The scope of this module permits it to be used in many different learning situations. The language used recognizes the diverse vocabulary level of students. The lessons are arranged to follow the standard sequence of the course. But the order in which you read them can be changed to correspond with the textbook you are now using. The module is about Basic Types of Tableware After going through this module, you are expected to: 1. Familiarize the different types of tableware used in dining area 2. Distinguish the use of dinnerware, glassware and silverware 3. Determine the proper ways of caring and handling the tableware What I Know Pre-Assessment
- 6. Multiple Choice: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper. 1. Which fork has 2 tines only? a. dessert fork b. dinner fork c. escargot fork d. fish fork 2. Which spoon is used for thick soup like sweet corn soup? a. bouillon spoon b. cream soup spoon c. dinner spoon d. teaspoon 3. Which knife has a pointed tip for formal dining? a. butter knife b. dinner knife c. fish knife d. steak knife 4. Which type of glasses are wine glasses? a. Footed glass b. Mugs c. Stemware d. Tumbler 5. What is laid in the center of the cover before the diners come to the table? a. fish plate b. platter c. saucer d. show plate 6. What is used in place setting for serving water? a. breeze glass b. Collins glass c. Goblet d. shot glass 7. How will you describe butter knife or spreader? a. broad blade b. pointed tip c. serrated blade d. small blunt 8. Which one is very tiny spoon used in serving espresso or strong coffee? a. bouillon spoon b. demitasse spoon c. table spoon d. teaspoon 9. Which stemware has three types – flute, tulip and saucer? a. brandy glass b. Champagne glass c. Highball glass d. Red wine glass 10. How will you determine if it is a platter? a. has boat-shaped vessel c. it has small plate b. deep plate with a concave d. oval shape for buffet Lesson 1 Food and Beverage Services: (Basic Types of Tableware) What’s In Before you proceed to the new lesson, let us review first the different equipment and supplies used in restaurant area. Activity 1. 1 Identification: Identify the exact equipment mention below. 1. Small mat beneath the place setting at a dining table 2. Equipment used for keeping food warm 3. Container for water, juices, ice tea or soft drinks 4. Table decoration in fancy restaurant 5. Used for serving soup
- 7. What’s New Dining area other known as restaurant contains everything needed for the food and beverage service. These includes the tools, equipment, supplies and tableware. Tableware other known as table appointments - used to set a table for eating a meal or serving food. What’s Is It Types of Tableware Silverware/Cutlery- refers to eating utensils such as knives, forks, and spoons. Glassware/Beverage ware- defined as containers or objects made from glasses of different sizes and shapes, used in serving beverage or drink. Chinaware/Dinnerware- refers to fine dishes made of china which is translucent ceramic material; used for serving dishes. 1. SILVERWARE FORKS 1. Dinner Fork – The largest of the forks with four tines used in place setting 2. Fish Fork – A four-tined fork used in eating fish 3. Dessert or Salad Fork – A four-pronged shorthanded fork with broad four tines which is used to eat salad or dessert. 4. Seafood/oyster /Cocktail fork – A smaller long handled three- pronged fork, the purpose of which is to spear food 5. Snail/escargot fork – used for eating snails or escargot with two tines SPOONS 1. Serving spoon – used for serving or dishing out food, larger than a tablespoon and has a long handle 2. Dinner Spoon – a spoon with an oval bowl used for luncheons and dinners 3. Long teaspoon – a long handled teaspoon used for drinks served in a tall glass, such as iced tea or halo-halo 4. Cream soup spoon- used for thick and cream soup 5. Bouillon spoon – used for clear, consommé or bouillon soup
- 8. 6. Teaspoon- commonly used for tea or coffee but can also be used for eating dessert or fruit. 7. Demitasse spoon- A very tiny spoon used in serving demitasse cup for espresso, hot chocolate served in demitasse cup. KNIVES 1. Dinner knife- A knife with either straight or serrated blade with a broad and rounded tip used for main course, luncheons and dinners 2. Fish knife - A knife with a broad blade , which is used when fish is served 3. Steak knife – a knife with serrated blade and pointed tip used for steaks 4. Butter knife or spreader - is a small blunt knife used for spearing butter over bread 5. Salad knife – looks almost the same to dinner knife but smaller in size, used for cutting fresh vegetables such green salad. 2. GLASSWARE/BEVERAGE WARE – usually consists of a bowl, a base or foot and a stem although not all glasses have three parts. Types of Glasses 1. Tumbler – flat drinking glass that has bowl but no stem, foot or handle a. Shot glass – (1 ½ oz.) for straight spirits like vodka and tequila b. Rock glass or old fashioned glass – (8oz.) for whiskies and other drinks served on the rocks(with ice) c. Highball glass – ( 8-10oz.) thin, small and tall; used for soft drinks, juices and tonic drinks d. Collins glass – ( 10-14oz.) cylindrical in shape and narrower, taller than a highball glass e. Zombie glass – (14-16oz.) tall and narrow glasses occasionally used for serving zombie cocktails, other mixed drinks and for long island ice tea 2. Footed glass – flat bottomed glasses; have a bowl above a flat base a. Brandy glass/ brandy snifter – (8oz.) a short stemmed glass whose vessel has a wide bottom and relatively narrow; used to serve brandy, cognac b. Breeze glass - (6oz.) fancy glasses for drink of the month and other cocktail drinks 3. Stemware – that stands on stems above a base having three parts- bowl, foot and stem Commonly used stem ware in dining a. Water goblet – (12oz.) used in formal place setting for serving water b. Red wine glass – (8oz.) larger bowl to allow the wine to breathe and to appreciate its aroma c. White wine glass – (6oz.) its feature more of U-shape and often more upright design; smaller bowl to prolong the coolness of the chilled wine d. Champagne glass – (8oz.) it has 3 types – flute, tulip and saucer; designed specifically to enhance the drinking of champagne 4. Mugs – (10oz. to 1 liter) heavy drinking cup that usually has handle used for serving beer 3. DINNERWARE/CHINAWARE
- 9. 1. Show plate/service plate - (14”) largest plate used for multi course of meal; laid in the center of the cover before the diners come to the table; act as base plate for appetizer, salad or soup 2. Dinner plate – (12”) most common plate; ideal for main meals 3. Fish Plate – (9-10”) specialized plate for serving fish appetizer 4. Salad plate – (8”) used for serving salad at a formal meal 5. Bread plate – (6”) for bread and butter with individual servings 6. Saucer – (4”) a small plate with an indentation for a cup; under liner for coffee cup 7. Platter – 9-16”) it can be oval, round, rectangular or square; used for buffet, Russian service or family service 8. Coffee cup – (250ml) container for coffee, espresso-based drinks 9. Tea cup – (150ml) used for serving tea 10.Demitasse cup - (60-90ml) smallest cup used to serve Turkish coffee, espresso or strong coffee 11.Soup bowl – deep plate with a concave center and wide rim used for serving soup 12.Sauce boat – a boat-shaped vessel used for serving gravy or sauce 13.Consommé or Bouillon cup – small cup with two handles; used for serving clear soup 14.Butter container – usually round or rectangular dish for holding butter 15.Egg holder – container for soft or hard boiled eggs Factors in to be considered in choosing dinnerware/ China ware Durability Attractiveness in color, size and shape of each piece Suitability Possibility of replacements and availability Versatility of use Workmanship Design in relation to the style of service Type of material in relation to one’s requirements Price Other Considerations Other Considerations The cup should fit firmly in the saucer, its handle should be large enough for easy grasp Plates that are round are easier to stack than square or free form ones Dinner ware with heavily embossed patterns collects dust and dirt in the grooves and may need frequent cleaning with brush.
- 10. There is an advantage in buying products individually or by open stock. Sets have a harder possibility of individual piece replacement. What’s More Activity 1. 2 Answer the following questions: 1. What are the different types of tableware? 2. Which type of tableware from different sizes and shapes, and use in serving beverages? 3. Name the three eating utensils used in dining area. What I Have Learned Activity 1.3 Identify the following tableware whether Silverware, Glassware, or Dinnerware. ___________________ 1. Bouillon Cup ___________________ 6. Beer Mug ___________________ 2. Cocktail Fork ___________________7. Platter ___________________3. Demitasse spoon ___________________ 8. Saucer ___________________ 4. Egg holder ___________________9. Service plate ___________________ 5. Escargot fork ___________________10. Water Goblet
- 11. What I Do Activity 1.3 Answer the following questions briefly. 1. How will you take care the cutleries at home? (5points) 2. Give at least five (5) factors you may consider in choosing China ware. Assessment Multiple Choice: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper. 1. Which fork has 2 tines only? a. dessert fork b. dinner fork c. escargot fork d. fish fork 2. Which spoon is used for thick soup like sweet corn soup? a. bouillon spoon b. cream soup spoon c. dinner spoon d. teaspoon 3. Which knife has a pointed tip for formal dining? a. butter knife b. dinner knife c. fish knife d. steak knife 4. Which type of glasses are wine glasses? a. Footed glass b. Mugs c. Stemware d. Tumbler 5. What is laid in the center of the cover before the diners come to the table? a. fish plate b. platter c. saucer d. show plate 6. What is used in place setting for serving water? a. breeze glass b. Collins glass c. Goblet d. shot glass 7. How will you describe butter knife or spreader? a. broad blade b. pointed tip c. serrated blade d. small blunt 8. Which one is very tiny spoon used in serving espresso or strong coffee? a. bouillon spoon b. demitasse spoon c. table spoon d. teaspoon 9. Which stemware has three types – flute, tulip and saucer? a. brandy glass b. Champagne glass c. Highball glass d. Red wine glass 10. How will you determine if it is a platter? a. has boat-shaped vessel c. it has small plate
- 12. b. deep plate with a concave d. oval shape for buffet II. Essay: Answer the question generously. (5 points) If you are one of the restaurant staff, is it necessary to familiarize the names and learn the uses of each tableware? Support your answer.