Senior High School

TVL – Food and

Beverage Services
NCII
Quarter 1 – Module 4
Basic Types of Tableware

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Technical Vocational Livelihood - SHS
Quarter 1 – Module 4: Basic Types of Tableware
First Edition, 2020

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.

Development Team of the Module

Compilers: Jeanyline J. Cabreros

Editors: Delia T. Canono, Violly Chyril S. Bugtong, and Diannah L. Flores
Reviewer: Marlene G. Padigos
Illustrator / Layout Artists: Jeanyline J. Cabreros
Management Team: Rhea Mar A. Angtud, Schools Division Superintendent
Danilo G. Gudelosao, Assistant Schools Division Superintendent
Grecia F. Bataluna, CID Chief
Vanessa L. Harayo, EPS-LRMS
Marlene G. Padigos, EPS-EPP/TLE/TVL

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Office Address: Imus Avenue, Cebu City

Telefax: (032) 255-1516 / (032) 253-9095
E-mail Address: cebu.city@deped.gov.ph

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the nature of Food and Beverage Services. The scope of this module permits it to be
used in preparing the dining room or restaurant area for service. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course.

This module will discuss the lesson on Basic Types of Tableware.

After going through this module, you are expected to:

1. stock supplies necessary for service; and
2. clean, wipe and put tableware and dining room equipment in their proper places.

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 What I know

Use a separate sheet (1/2 cw) in answering the test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Instructions: Match column A with column B. Write the letter of the answer on
your answer sheet.

A B

________ 1. It is an oval-shaped spoon

that is wider and deeper than a a. Dinner knife
tablespoon and can hold more
liquid. b. Demitasse spoon
_________ 2. A flat and short rim used to c. Ice tong
carry or serve different types of d. Pitcher
courses and beverages.
e. Soup spoon
_________ 3. It is a straight or serrated
blade used for luncheons and f. Candelabra
dinners. g. Dinner fork
_________ 4. The largest of the forks used h. Tray
in place setting.
i. Coffee pot
_________ 5. It is also a container to hold
freshly brewed coffee. j. Pastry server

_________ 6. A serving utensil used in the

cutting and serving of pies and
cakes.
_________ 7. It is a very tiny spoon used in
serving demitasse coffee.
_________ 8. A container used to serve
water, iced tea, or fruit juice.
_________ 9. Short prongs used to pick up
cubes of ice.
_________ 10. An ornamental branched
candlestick holder for more
than one candle or lamp.

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 What’s New

Tableware, also known as dinnerware or crockery, are the dishes or dishware used to
set a table, serve and display food. It includes cutlery, glassware, serving dishes, and
other useful items for practical as well as decorative purposes. Tableware is used to
set a table for eating a meal or for serving food. It can be made of glass, ceramic,
earthenware, stoneware, or porcelain. The quality, nature, variety, and number of
objects varies according to culture, religion, number of diners, cuisine, and occasion.

Tableware are categorized into four (4) basic service types:

SERVEWARE

Commonly used for serving; like serving bowls,

platters, gravy boats, casseroles, soup pots,
teapots and other dishes that are used to bring
and present food into the table. Tongs and
pitcher for the drinks are also classified into
this category.
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DINNERWARE

- Dinnerware, also generally known as chinaware

or crockery, consists of an array of dishes
that ranges from the basic plate and bowl to
more specialized dinnerware with unique
shapes, colors and sizes for specific purposes.
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SILVERWARE

- Silverware often refers generically to any flatware,

cutlery or hollowware. It is commonly used for
eating such as knives, spoon and fork or a serving
utensils used for serving food.
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DRINKWARE

- Drinkware comes in different shapes and sizes,

the specific glass is usually chosen depending
on the beverage or theme of the occasion.

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CLASSIFICATION OF TABLEWARE

FLATWARES

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SPOONS
1. Dinner spoon is a spoon with an oval bowl used for luncheons and dinners.

2. Iced tea/ is a thin spoon with a very long handle used for stirring drinks
Soda spoon served in a tall glass, such as iced tea.

3. Soup spoon is an oval-shaped spoon that is wider and deeper than a

tablespoon and can hold more liquid.

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4. Tea/Coffee is smaller than a dessert spoon and it is used to stir tea or
Spoon coffee.
5. Demitasse
is a very tiny spoon that is used in serving demitasse coffee.
spoon

6. Bouillon spoon
approximately measures 6 inches used for bouillon soup.

is smaller than its main course peers and is used to have

7. Dessert Spoon
desserts.

8. Serving spoon is about 8.8 to 9 inches, larger in size compared to the

tablespoon, and is used to hold a large amount of food.

9. Relish spoon is a small, usually pierced spoon used for serving relish, olive,
and pickles.
10. Ice cream is a small spoon with a flat rim that can help to cut the right
spoon amount of ice cream.
is a large spoon similar to a dessert spoon used for eating
11. Cereal spoon
cereals.

FORK
1. Dinner fork – the largest of the forks used in eating
the main course at all formal or informal meals
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2. Fish fork - a four-tined fork used in eating fish.

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3. Seafood/Oyster/Cocktail fork- a smaller long-
handled three-pronged fork, the purpose of which is to
spear food.
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4. Snail/Escargot fork- has two long, pointed tines
and is used to gently pry the meat from the snail shell.
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5. Dessert fork or Salad fork – a four-pronged
shorthanded fork with broad tined which is used to eat
salad or desserts like cakes and pies. https://tinyurl.com/yco9htbq
6. Fruit fork - is used in formal and informal dining.
Americans tend to eat cut fruit with fingers, and the
fruit fork is used more often in Europe.

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Cutlery - refers to knives and other cutlery implements
1. Dinner knife – a knife with either straight or serrated
blade with a broad and rounded tip used for luncheons
and dinners. http://tinyurl.com/KindleWireless

2. Steak knife – can be used in place of a dinner knife or

in addition to it. It can be serrated or non-serrated
depending on specific steak cuts. It is usually four to six
inches long used for cutting steaks. https://tinyurl.com/ydyzf4dw

3. Fish knife – a knife with a broad blade, which is

used when fish is served.
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4. Butter knife – small in size at around 5 to 6 inches

long, a butter knife has a pointed end so it can get the
hard butter from the butter plate to the bread plate.
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5. Butter spreader – has a round end so it won't poke a

hole in the bread. It is used at each place setting with the
bread and butter plate for formal dinners. https://tinyurl.com/y832yo4m

6. Dessert knife – used for eating dessert.

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7. Cheese knife – used for cutting cheese.

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8. Pastry or pie server – is a serving utensil used in the
cutting and serving of pies and cakes.
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Hollowware - vessels or serving dishes and accessories, which are made usually of
silver that are hollow or concave.
1. Sugar bowl is a small bowl designed for holding sugar or sugar cubes and an
integral part of a tea set.
2. Creamer is a small pitcher or jug for holding cream or milk that comes in a
variety of fancy shapes. Also part of the tea set.
is also a container to hold freshly brewed coffee. There are many
3. Coffee pot
types and styles.
is a container used for steeping tea leaves or an herbal mix in near-
4. Teapot.
boiling water.
5. Soup is a serving dish for foods such as soups or stews, shaped like a
tureens broad, deep, oval vessel with fixed handles.

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 6. Gravy boat is a vessel used to hold sauces and gravies.

is a large deep spoon with a long handle that is used for serving
7. Soup ladle
liquids and soup.
is a pair of usually silver tongs with claw-shaped or spoon-shaped
8. Sugar tong
ends for serving lump sugar or sugar cubes.
9. Sauce boat is a boat-shaped pitcher used for serving gravies and sauces.
10. Escargot
is used as a tool when eating snails in the shell.
tong
is a small bowl with a long handle used for serving gravies and
11. Gravy ladle
sauces.

12. Pitcher is a container used to serve water, iced tea, or fruit juice.

is a tong with a rounded bowl and short prongs used to pick up

13. Ice tong
cubes of ice.
is an ornamental branched candlestick holder for more than one
14. Candelabra
candle or lamp.
15. Salt and
is a container of salt and pepper.
pepper shaker
16. Ice cream
is a utensil used for dishing out ice cream or other soft food.
scooper
is made of stainless steel that can be used to fill glassware with ice
17. Ice scooper
on the buffet line or at the bar.
is flat and has a short rim used to carry or serve different types of
18. Tray
courses and beverages.
also known as dish cover, is designed for covering large platters to
19. Silver food
protect the food, and retain heat. It is easy to remove when the dish
cover
is about to be served.
is a form of indirect heat stove that uses chafing fuel to heat a large
20. Chafing
shallow pan of water which subsequently heats a pan of food above
dish
it. It is perfect for heating food during buffet display.
21. Silver oval is a large type of dishware used to serve food and it is suitable for
platter formal settings or occasions.

22. Ashtray is a receptacle for ash from cigarettes and cigars.

CHINAWARE
1. Service plate – is the largest plate, ranging in size from 11 to 14 inches across. The
purpose of this plate is to lay in the center of cover before the diners come to the table.

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2. Dinner plate –is also known as chinaware or crockery. It is about 9 to 11 inches in
diameter. It is used to serve the main course at all meals, formal and informal.

3. Round salad plate – it is made in two sizes: the larger salad plate is about 8 to 8.5
inches in diameter, while the smaller plate is about 7 to 7.5 inches. This plate can be
used for salads or desserts.

4. Bread and butter plate – ranges from 5” to 7” in diameter. It is used to separate

bread and butter from the sauce or other foods on the plate.

5. Luncheon plate – measures around 9 to 9.5 inches in diameter and is used for
serving breakfast, lunch, sandwiches, snacks, and desserts.

6. Fish plate –is a specialized plate that is about 8 to 9 inches in diameter. It is used to
serve fish.

7. Rimmed soup bowl – has a diameter of approximately 9 to 10 inches. It is used for

serving soups, salad, and pasta.

8. Coupe cereal bowl – is approximately 6 to 9 inches across and it is also used for
serving a variety of cereals, soups, salads, and desserts. This is only used for informal
dining.

9. Cup and saucer – is used for serving coffee like espresso.

10. Oval platter – is used to serve meats, bread, vegetables, fruits, and cheeses.

DRINKWARE
1. Highball – is a tall, slender crystal glass commonly used to serve ‘tall’ cocktails and
other mixed drinks that contain a large proportion of a non-alcoholic mixer, and are
poured over ice.

2. Red Wine or Bordeaux glass – are designed to have a larger rim so that the person
drinking the wine can smell the aroma while sipping the wine. It is suitable for serving
red wine.

3. Champagne tulip or flute glass – Sparkling wine needs even less surface area, as
this will help preserve the bubbles and stop it from going flat too quickly. Hence, the
flute glass, with its tall, thin bowl and small mouth is used for Champagne cocktails.

4. White wine glass– has a smaller rim than the red wine glass. The stemmed glasses
keep chilled wines cooler longer and this glass is suitable for serving white wines.

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5. Goblet glass –has a shorter stem than wine glasses, but can still be used to hold
water, wine or sherry. They can also be used to hold water or other beverages.

6. Brandy snifter –is mostly used for brown spirits, such as brandy and whisky.

7. Cocktail or martini glass – has about 4-ounce capacity, with a wide-rimmed top and
a stemmed base. It is used for martinis, Manhattans, and other mixed cocktails.

8. Coupette or Margarita – is used for serving frozen cocktails such as Margaritas, or

daiquiris.

9. Rock glass – is a short tumbler used for serving spirits, such as whisky, neat or
with ice cubes.

10. Whisky or shooter – is a small serving of spirits or a mixed drink (usually about
one ounce), typically consumed quickly, always in a single gulp. It is common to serve
a shooter as a "side" to a larger drink.

11. Beer schooner – is a type of glass for serving drinks such as beer.

Care of Silverware

• Wash and rinse promptly in hot water.

• Dry completely and quickly to retain luster.
• Use mild detergent.
• Store in tarnish-proof flannel bags.
• Use only for its intended purpose.
• Use a small, soft brush for cleaning the
crevices in ornamental silver.

Factors to be considered in choosing the right plate ware/dinnerware

• cost/price
• durability
• suitability
• versatility of use
• workmanship
• type of dinnerware
• design in relation to the style of service
• type of materials: either china, melamine, porcelain, glass, slate or paper

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 • attractiveness in color, shape, and size
• possibility of replacement or availability

What I Have Learned

Use a separate sheet in answering the test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________
Instructions: Identify the tableware described in each statement and find the answer
in the box.

Butter knife Candelabra Demitasse spoon Teaspoon

Bouillon spoon Highball glass Gravy boat Ice scooper

Dinner plate Steak knife Rock glass Salad plate

Soup spoon Luncheon plate Dinner fork

_______________ 1. A very tiny spoon that used in serving demitasse coffee.

________________ 2. Has a pointed end use to get the hard butter from the butter plate
to the bread.
_______________ 3. It is usually four to six inches long used for cutting.
_______________ 4. It is an oval- shape spoon that is wider and deeper than a tablespoon
and can hold more liquid
_______________ 5. it is a tall, slender crystal glass commonly used to serve ‘tall’ cocktails
and other mixed drinks.
_______________ 6. This plate is used for serving breakfast, lunch, sandwiches and
desserts.
________________ 7. This pointed tine fork is used to gently pry the meat from the snail
shell.
_______________ 8. Also known as chinaware used to serve main course, formal or
informal.
_______________ 9. A vessel used to hold sauces and gravies.
_______________ 10. Also known as candlestick holder used to hold more than one candle
or lamp.

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 What I Can Do

Instructions: Draw or take pictures/screenshots from the internet of at least twenty

(20) different pieces of tableware. You may also cut pictures from a magazine. Give the
name and function/uses of each tableware. Make a creative presentation of your work
and document it using pictures or a video of yourself doing the activity.

Your performance will be evaluated using the rubrics below:

Performance Level

Criteria Excellent Very Satisfactory Needs

Earned
Points
Satisfactory Improvement
(6 pts) (4 pts) (2 pts) (1 pt)

Presentation is Presentation is Presentation is not Presentation

Clarity
very clear and clear and clear and not detailed. lacks main
very detailed. detailed. point.
Appears every Appears fairly Appears uneasy and Appears very
Confident comfortable comfortable not comfortable. uneasy and
and confident. and confident. not
comfortable.
Information is Most Some information is Information
linked to the information is linked to the lacks
Related to
presentation linked to the presentation topic. connection to
the topic
topic. presentation the
topic. presentation
topic.
Voice is very Voice is steady, Voice is frequently too Voice is
Voice
confident, strong and weak or too strong. consistently
modulation
steady, strong clear. too weak or too
and clear. strong.
Different and Different and There are few parts of No elements of
very unique idea. presentation differ to creativity/
Creativity
creative/uniqu others yet some uniqueness
e idea. creativity/ unique can be detect.
ideas detect.
Total 30 points
Points

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 Answer Key

10. Candelabra

9. Gravy boat

8. Dinner plate

7. Snail fork

6. Luncheon plate

5. Highball glass

4. Soup spoon

3. Steak knife

2. Bread knife

1. Demitasse spoon

IDENTIFICATION

What I have learned

References:
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https://tinyurl.com/y9kcfyvr

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https://tinyurl.com/y9vld4oq

https://tinyurl.com/ybvzgerb

https://tinyurl.com/y88oaryz

https://tinyurl.com/yddn5zf9

https://tinyurl.com/ydaa6sr2

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