HOLY ROSARY COLLEGE FOUNDATION

Fr. Hofstee st., tala 1427 Caloocan City

COOKERY 10 – ACTIVITY 1

Name: Macaballug Jake A. Date: 08/19/2022

Grade & Section: 10 - Mark Teacher: Ms. Carina Delos Santos - Baguio

A. GLASSWARE /BEVERAGE WARES

- Formerly called glassware. They are used to hold drinks or liquids. They consist of “unfooted
ware” and “stemware”.
-
UNFOOTED WEAR

1. Collin glass A Collin glass is a glass tumbler which is typically

will contain 300 to 410 milliliters. It is used to
serve mixed drinks, especially Tom Collins or John
Collins cocktails. It is cylindrical in shape and
narrower and taller than a highball glass.

2. Highball Highball is a drink consisting of whiskey and a

mixer such as soda or ginger ale, served with ice in
a tall glass.

3. Tumblers A tumbler is a flat-floored beverage container

usually made of plastic, glass, or stainless steel.
4. Old-fashioned glass The old-fashioned glass, otherwise known as the
rocks glass and lowball glass (or simply
lowball), is a short tumbler used for serving spirits,
such as whiskey, neat, or with ice cubes (“on the
rocks”). It is also normally used to serve certain
cocktails, such as the old-fashioned from which it
receives its name.

5. Shot glass A shot glass is a glass originally designed to hold

or measures spirits or liquor, which is either
imbibed straight from the glass (“a shot”) or poured
into a cocktail (“a drink”). An alcoholic beverage
served in a shot glass and typically consumed
quickly, in one gulp, may also be known as a
“shooter”.

6. Beer mug Beer glassware comprises vessels made of glass,

designed or commonly used for serving and
drinking beer.
 7. Zombie glass Zombie glass is tall, narrow glass occasionally
used for serving zombie cocktails and other mixed
drinks

STEMWARE

1. Brandy snifter A snifter (also called brandy snifter, brandy glass,

brandy bowl, or a cognac glass) is a type of
stemware, a shot-stemmed glass whose vessel has a
wide bottom and a relatively narrow top. It is
mostly used to serve aged brown liquors such as
bourbon, brandy, and whiskey.
2. Champagne glass A champagne glass is stemware designed for
champagne and other sparkling wines. The two
most common forms are the flute and coupe, both
stemmed; holding the glass by the stem prevents
warming the drink.

3. Sherry glass A sherry glass or schooner is drinkware generally

used for serving aromatic alcoholic beverages, such
as sherry, port, aperitifs, and liqueurs, and layered
shooters.
4. Red wine glass Red wine glasses are typically taller and have a
larger bowl than white wine glasses. As reds are
generally bigger and bolder wines, they require a
larger glass to allow all those aromas and flavors to
emerge.

5. Cordial Cordials are made by mixing or redistilling neutral

spirits, brandy, rum or other spirits with natural
ingredients such as fruits, herbs and cream.

6. Pilsner Pilsner is a large beer with a strong hop flavor,

originally brewed at Pilsen in Bohemian (now the
Czech Republic), and traditionally served in a tall
glass tapered at the bottom.
7. Parfait glass The classical parfait glass is stemware, with a
short stem and a tall slender bowl, often tapered
towards the bottom, also used for serving
milkshakes.

8. Goblet A chalice or goblet is a footed cup intended to

hold a drink. In religious practice, a chalice is often
used for drinking during a ceremony or may carry a
certain symbolic meaning.
9. Cocktail glass A cocktail glass is a stemmed glass with an
inverted cone bowl, mainly used to serve straight-
up cocktails. The term cocktail glass is often used
interchangeably with martini glass, despite their
differing slightly.

10. Sherbet glass Sherbet glass is stemmed with a broad, deep bowl
and thick glass sides. As the name suggests, the
sherbet started life as a dessert glass for sherbets
and ice cream.

FLATWARE / SILVERWARE
1. Dinner spoon Dinner Spoon is the most common one and a
multipurpose piece on a dinner table. This is
usually a tablespoon with a shallow, oval-shaped
design. You may use it to eat rice, or twirl long
strands of pasta around it. The dinner spoon has a
shallow bowl.

2. Soup spoon A soup spoon is a spoon used for eating soup. The
bowl like part at the end of it is round. If you’re
serving soup, provide soup spoons. Provide some
bread and a soup spoon for customers who order
soup. A soup spoon is rounder and deeper than a
dessert spoon.

3. Tea spoon Tea spoon is a small spoon used typically for

adding sugar to and stirring hot drinks or for eating
some soft foods.

4. Serving spoon Serving spoon is a large spoon or ladle used to

serve out individual portion of food.
5. Demitasse spoon A demitasse spoon is a diminutive spoon, smaller
than a teaspoon. It is traditionally used for coffee
drinks in specially cups and for spooning
cappuccino froth.

6. Serving fork Serving forks are larger than table forks and are
designed for serving different types of side dishes.
Serving forks have three times and their special
shape is also helpful for picking up thin slices of
meat.

7. Dinner fork The dinner fork measures about 7 inches in length.

It is used to eat the main course at all formal and
informal meals.

8. Salad fork Salad fork is a short broad four-tined fork used in

eating salad or pastry.

9. Escargot (snail fork) A snail fork is intended for use when eating snails
from the shell or from a snail dish. Some
manufacturers use the term “escargot fork” instead
of small fork. It is sometimes confused with a
cocktail fork, and a cocktail fork is occasionally
used in place of a small fork.
10. Cocktail fork Cocktail fork is a small fork usually with two or
three-tines, used for eating dishes served as
appetizers (such as fruits cocktail and shrimp
cocktail), and for picking up olives and other small
snacks.

11. Soup/sauce ladle A soup ladle is a large spoon with a deep bowl for
scooping and serving soup and other liquids.

12. Dinner knife A dinner knife is a large table knife usually with a
steel or silver blade and a handle of any of a
number of materials.

13. Steak knife A steak knife is a sharp table knife designed

efficiently and effectively cut steak. This type of
knife comes in a variety of styles and sizes;
however, the design often used in steakhouse
typically features a partially serrated blade and
wood handle.
14. Butter knife A master butter knife (also known as saber knife)
is a sharp-pointed, dull-edged knife only used to
serve butter pats form a central butter dish to
individual diners’ plates.

15. Fish knife Fish knife is a blunt knife with a broad blade for
dressing, serving or eating fish.

16. Lasagna server Lasagna Server is a hard-working utensil that is a

must for any kitchen. Ideal for serving lasagna,
raviolis, casseroles.

17. Cake server A cake and pie-server, also called a cake shovel,
pie knife, crepe spade, pie-getter, pie lifter, pie
spatula, cake knife, or cake slice is a serving utensil
used in the cutting and serving of pies and cakes.
Some cake and pie servers have separated edges.
Another use can be to serve pizza.
18. Food tong Tongs are the tool that you use to grip something
and lift it. They are usually jointed near the handle,
with two-grippers at the end, so that you can one-
handedly grasp objects. You might use tongs to
move something hot, like food or burning logs, or
to serve food such as salad, sugar cubes, or
noodles.

DINNERWARE / CHINAWARE

1. Bread and butter plate A bread plate is a small plate for bread that you
eat along with your main meal. The bread plate is
on the left of the dinner plate.

2. Cereal bowl Cereal bowl is a bowl for holding breakfast cereal.

3. Breakfast plate Breakfast plate is a plate of china or earthenware

from seven to eight inches in diameter.
4. Cup and saucer Cup and saucer is a small, rounded dish that sits
beneath a tea or coffee cup.

5. Dinner plate Dinner plate is a large plate usually 10 inches in

diameter used for the main courses of a meal.

6. Gravy dish Gravy boat is a boat-shaped vessel used for

serving gravy or sauce; sauceboat.
7. Luncheon plate A luncheon plate is a broad, mainly flat vessel on
which food can be served. A plate can also be used
for ceremonial or decorative purposes. Most plates
are circular, but they may be any shape, or made of
any water resistant material.

8. Place plate Place plate is a large elaborate plate used to

indicate a place at table and to serve as an under
plate during the first courses.

9. Platter Platter is a large flat dish or plate, typically oval or

circular in shape, used for serving food.

10. Salad Salad plate is a plate about seven inches in

plate diameter chiefly for individual servings of salad.
11. Soup plate Soup plate is a deep plate with a concave center
and wide rim used for serving soups. The rim is
often used to place crackers.

12. Soup A soup tureen is a serving dish for food such as

tureen soups or stews, often shaped as a broad, deep, oval
vessel with fixed handles and a low domed cover
with a knob or handle. Over the centuries, tureens
have appeared in many different forms, some
round, rectangular, or made into fanciful shapes
such as animals or wildfowl.

13. Sugar and A sugar bowl is a small bowl designed for holding
creamer bowl sugar or sugar cubes. The creamer is a small pitcher
or jug designed for holding cream or milk.

14. Teapot Teapot is a pot with a handle, spout, and lid, in

which tea is brewed and from which it is poured.
 OTHER TOOLS UTENSILS, AND EQUIPMENT

1. For egg and Whisk – a whisk is a cooking utensil which can

cereals and starch be used to blend ingredients smooth or to
dishes incorporate air into a mixture, in process known
as whisking or whipping.

2. For vegetable Kitchen knife – is any knife that is intended to

and seafood be used in food preparation.
dishes

3. For soup, stock and sauces, and Poultry Stockpot – is a pot in which stock for soup is
preparation prepared by long, slow-cooking

4. For meat dishes Cast-iron cookware – heavy-duty cookware

made of cast iron is valued for its heat retention,
durability, ability to be maintain high
temperatures for longer time duration, and non-
stick cooking when properly seasoned.
Seasoning is also used to protect bare cast iron
from rust.