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Tableware - Coggle Diagram
Tableware
1. Flatware
: Includes all forms of spoons and forks
2. Cutlery
refers to all types of knives and other cutting implements but cutlery is the common term to refer to spoons, knives, and forks
3. Hollowware
refers to all tableware other than cutlery, Eg - pots, jugs, butter dish, jugs, finger bowls etc
Cutlery Details
Cutlery can be made of
silver, plated silver, and stainless steel
depending on the type of restaurant and budget
Silver, and plated silver cutlery are expensive, suitable for high-class restaurant. It rewquires more labour for polishing.
Stainless steel cutlery is cheap, easier to clean, and resists scratching and it is preferred by most food service operations
Spoon Types
Tea spoon, Soup spoon, Egg spoon, Dessert spoon, Service spoon and fork
Fork Types
Pastry fork, Oyster fork, Fondue fork
Knife Types
Butter knife, Cheese knife, Caviar knife, Steak knife, Side Knife
Knife and Fork
Small knife and fork, Large knife and fork, Fish knife and fish fork, Fruit knife and fork
Miscellaneous
Skewer, Snail Tongs, Asparagus tongs, Pastry tongs, Ice cream scoop, Nut cracker, Grape scissors, Soup ladle, Sauce ladle
Disposables
Disposables are extensively used in catering operations.
Advantages
- low cost, less labor for washing, less laundry cost, less storage area, less breakages etc.
Eg - Disposable cups, plates, knives, spoons, forks, table rolls, place mats, napkins etc
Disadvantage
- it creates litter, especially during the off premises catering