China is a term used for crockery whether bone china
(expensive and fine), earthenware (opaque and cheaper) or vitrified
(metallised). Most catering crockery used nowadays tends to be
vitrified earthenware, which is very durable and haven been
strengthened. Crockery is also usually given rolled edges to make it
more chip resistant.
Chinaware is made of silica, soda ash, and china clay, glazed
to give a fine finish. Chinaware can be found in different colours and
designs which are always coated with glaze. Chinaware is more
resistant to heat than glassware. There are various classification of
catering china. They are:
Porcelain Porcelain is a ceramic material made by heating
selected and refined materials, which often includes
clay of kaolinite clay, to high temperatures. The raw
materials for porcelain, when mixed with water, form a
plastic body that can be worked to a required shape
before firing in a kiln at temperatures between 1200°C
and 1400°C. The toughness, strength, and
translucence of porcelain arise mainly from the
formation of glass at high temperatures and the
mineral mullite within the fired body.
Bone China Bone china is porcelain made of clay mixed with bone
ash. This is very fine, hard china that is very
expensive. The decorations are to be found under the
glaze only. The price of bone china puts it out of reach
of the majority of everyday caterers, and only a few of
the top class hotels and restaurants would use it. The
range of design, pattern and colour is very wide and
there is something to suit all occasions and situations.
Earthenware Earthenware may sometimes be as thin as bone
china and other porcelains, though it is not translucent
and is more easily chipped. Earthenware is also less
strong, less tough, and more porous than stoneware,
but its low cost and easier working compensate for
these deficiencies. Due to its higher porosity,
earthenware must usually be glazed in order to be
watertight.
Stoneware Stoneware is a hard pottery made from siliceous
paste, fired at high temperature to vitrify (make
glassy) the body. Stoneware is heavier and more
opaque than porcelain. The usual color of fired
stoneware tends to be grayish, though there may be a
wide range of colors, depending on the clay. It has
been produced in China since ancient times and is the
forerunner of Chinese porcelain.
Friday, June 18, 2010
HANDLING OF GLASSWARE
1. Glassware is highly fragile and most delicate and
expensive: hence atmost care has to be taken while
handling glass equipments.
2. Glasses are normally stored in a glass pantry and should
be placed upside down in single rows on paper-lined
shelves, to prevent dust settling in them.
3. Tumblers should not be stacked inside one another as
this may result in heavy breakages and accidents.
4. The appearance of the drink mainly depends on the glass
and therefore, the glass should be sparkling clean and
attractive in shape and style.
5. When glassware is machine or hand washed, each
individual item must be polished and dried with a glass
cloth made of linen, as water leaves stains on the
glasses.
6. Glasses whether clean or dirty have to be handled by the
base or stem, since the finger prints left on the glass
necessitates polishing.
expensive: hence atmost care has to be taken while
handling glass equipments.
2. Glasses are normally stored in a glass pantry and should
be placed upside down in single rows on paper-lined
shelves, to prevent dust settling in them.
3. Tumblers should not be stacked inside one another as
this may result in heavy breakages and accidents.
4. The appearance of the drink mainly depends on the glass
and therefore, the glass should be sparkling clean and
attractive in shape and style.
5. When glassware is machine or hand washed, each
individual item must be polished and dried with a glass
cloth made of linen, as water leaves stains on the
glasses.
6. Glasses whether clean or dirty have to be handled by the
base or stem, since the finger prints left on the glass
necessitates polishing.
TYPES OF GLASSWARE
1. Beer mug
2. Brandy snifter
3. Champagne flute
4. Cocktail glass
5. Coffee mug
6. Collins glass
7. Cordial glass
8. Highball glass
9. Hurricane glass
10. Margarita/coupette glass
11. Mason jar
12. Old-fashioned glass
13. Parfait glass
14. Pousse cafe glass
15. Punch bowl
16. Red wine glass
17. Sherry glass
18. Shot glass
19. Whiskey sour glass
20. White wine glass
Beer mug
The traditional beer container. Typical Size: 16 oz.
Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.Typical Size: 17.5 oz.
Champagne flute
This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.Typical Size: 6 oz.
Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass.Typical Size: 4-12 oz.
Coffee mug
The traditional mug used for hot coffee.Typical Size: 12-16 oz.
Collins glass
Shaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's.Typical Size: 14 oz.
Cordial glass
Small and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal.Typical Size: 2 oz.
Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic).Typical Size: 8-12 oz.
Hurricane glass
A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks.Typical Size: 15 oz.
Margarita/coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks.Typical Size: 12 oz.
Mason jar
These large square containers are effective in keeping their contents sealed in an air tight environment.
They're designed for home canning, being used for preserves and jam amongst other things.Typical Size: 16 oz.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash".Typical Size: 8-10 oz.
Parfait glass
This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.Typical Size: 12 oz.
Pousse-cafe glass
A narrow glass essentially used for pousse caf�s and other layered dessert drinks. It's shape increases the ease of layering ingredients.Typical Size: 6 oz.
Punch bowl
A large demispherical bowl suitable for punches or large mixes.Typical Size: 1-5 gal.
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim.Typical Size: 8 oz.
Sherry glass
The preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass.Typical Size: 2 oz.
Shot glass
A small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses.Typical Size: 1.5 oz.
Whiskey sour glass
Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute.Typical Size: 5 oz.
White wine glass
A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim. Typical Size: 12.5 oz.
2. Brandy snifter
3. Champagne flute
4. Cocktail glass
5. Coffee mug
6. Collins glass
7. Cordial glass
8. Highball glass
9. Hurricane glass
10. Margarita/coupette glass
11. Mason jar
12. Old-fashioned glass
13. Parfait glass
14. Pousse cafe glass
15. Punch bowl
16. Red wine glass
17. Sherry glass
18. Shot glass
19. Whiskey sour glass
20. White wine glass
Beer mug
The traditional beer container. Typical Size: 16 oz.
Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.Typical Size: 17.5 oz.
Champagne flute
This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.Typical Size: 6 oz.
Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass.Typical Size: 4-12 oz.
Coffee mug
The traditional mug used for hot coffee.Typical Size: 12-16 oz.
Collins glass
Shaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's.Typical Size: 14 oz.
Cordial glass
Small and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal.Typical Size: 2 oz.
Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic).Typical Size: 8-12 oz.
Hurricane glass
A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks.Typical Size: 15 oz.
Margarita/coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks.Typical Size: 12 oz.
Mason jar
These large square containers are effective in keeping their contents sealed in an air tight environment.
They're designed for home canning, being used for preserves and jam amongst other things.Typical Size: 16 oz.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash".Typical Size: 8-10 oz.
Parfait glass
This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.Typical Size: 12 oz.
Pousse-cafe glass
A narrow glass essentially used for pousse caf�s and other layered dessert drinks. It's shape increases the ease of layering ingredients.Typical Size: 6 oz.
Punch bowl
A large demispherical bowl suitable for punches or large mixes.Typical Size: 1-5 gal.
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim.Typical Size: 8 oz.
Sherry glass
The preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass.Typical Size: 2 oz.
Shot glass
A small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses.Typical Size: 1.5 oz.
Whiskey sour glass
Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute.Typical Size: 5 oz.
White wine glass
A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim. Typical Size: 12.5 oz.
TYPES OF GLASSWARE
Many standard patterns and sizes of glassware are available
to serve each drink. Most glass drinking vessels are either tumblers,
flat-bottomed glasses with no handle, foot, or stem; footed glasses,
which have a bowl above a flat base, but no stem; or stemware,
which have a bowl on a stem above a flat base. Neither a tumbler,
footed, nor a stem, yard (beer) is a very tall, conical beer glass, with
a round ball base, usually hung on the wall when empty.
to serve each drink. Most glass drinking vessels are either tumblers,
flat-bottomed glasses with no handle, foot, or stem; footed glasses,
which have a bowl above a flat base, but no stem; or stemware,
which have a bowl on a stem above a flat base. Neither a tumbler,
footed, nor a stem, yard (beer) is a very tall, conical beer glass, with
a round ball base, usually hung on the wall when empty.
GLASSWARE
Glassware refers to glass and drinkware items besides
tableware, such as dishes, cutlery and flatware, used to set a table
for eating a meal. The term usually refers to the drinking vessels,
unless the dinnerware is also made of glass. The choice of the right
qulity glass is a vital element if the cocktail is to be invitingly
presented and give satisfaction to the consumer. Well designed
glassware combines elegance, strength and stability, and should be
fine and smooth rimmed and of clear glass.
tableware, such as dishes, cutlery and flatware, used to set a table
for eating a meal. The term usually refers to the drinking vessels,
unless the dinnerware is also made of glass. The choice of the right
qulity glass is a vital element if the cocktail is to be invitingly
presented and give satisfaction to the consumer. Well designed
glassware combines elegance, strength and stability, and should be
fine and smooth rimmed and of clear glass.
RESTAURANT EQUIPMENTS
The operating equipments used in hotels / restaurants play
an important role in attracting customers. The restaurant operating
equipments include service equipments, furnitures, fixtures and linen
all of which squarely reflects the standard and style of the restaurant.
The atmosphere of a restaurant is largely affected by the kind of
furniture used.
The furniture should be utilitarian and elegant to look at. Very
often by using different materials, designs and finishes and by
careful arrangement, one can change the atmosphere and
appearance of the food service area to suit different occasions.
Elegant and attractive serviceware, colourful and clean
dishes, quality plates and glassware add to the decor of a restaurant.
However, several factors have to be considered while selecting the
equipment.
· Standard of the restaurant
· Types of service
· Décor and theme of the restaurant
· Type of clientele
· Durability of equipment
· Ease of maintenance
· Availability when stocks runout for replacement
· Storage
· Flexibility of use
· Price factors
· Standardization
A hotel / restaurant should be well stocked with appropriate
equipment to provide quality service. For multipurpose use and to
cut down costs, most hotels / restaurants standardise equipment in
terms of size and colour.
Food and beverage service equipment may be divided into
glassware, chinaware and tableware which are further subdivided
into flatware, cutlery and hollowware.
an important role in attracting customers. The restaurant operating
equipments include service equipments, furnitures, fixtures and linen
all of which squarely reflects the standard and style of the restaurant.
The atmosphere of a restaurant is largely affected by the kind of
furniture used.
The furniture should be utilitarian and elegant to look at. Very
often by using different materials, designs and finishes and by
careful arrangement, one can change the atmosphere and
appearance of the food service area to suit different occasions.
Elegant and attractive serviceware, colourful and clean
dishes, quality plates and glassware add to the decor of a restaurant.
However, several factors have to be considered while selecting the
equipment.
· Standard of the restaurant
· Types of service
· Décor and theme of the restaurant
· Type of clientele
· Durability of equipment
· Ease of maintenance
· Availability when stocks runout for replacement
· Storage
· Flexibility of use
· Price factors
· Standardization
A hotel / restaurant should be well stocked with appropriate
equipment to provide quality service. For multipurpose use and to
cut down costs, most hotels / restaurants standardise equipment in
terms of size and colour.
Food and beverage service equipment may be divided into
glassware, chinaware and tableware which are further subdivided
into flatware, cutlery and hollowware.
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