I.
CHINAWARE
Bread and Butter Plate
Resembles salad plates are used in serving
bread and butter.
5-7 inches
Salad Plate
Functions are serves salad presented before
the main course, as a side dish with the main
course or following the main course to
stimulate the plate.
6-8 inches
Dessert Plate
Is a specialized plate used to serve desserts
such as fruits, cake and other pastries.
7.25 to 8.5 inches
Dinner Plate
10 inches (25 cm) in diameter.
Is used to serve the main course at all meals
formal asnd informal.
10 ¼ inches
Sugar and Creamer
Is a container used to store sugar and
container.
Bouillon Cups and Saucers
Are used for serving soups that are made
from thin broth.
20 ¼ fl. Oz.
Coffee Cup
Is used for serving coffee or tea.
5.4 fl. Oz.
Espresso Cup and Saucer
Used in serving Espresso coffee.
2.35 fl. Oz.
Teapots
Are used to serve hot water and tea.
28.7 fl. Oz.
Sauce Boat
Is a container for gravy and other sauces.
16.9 fl. Oz.
II. GLASSWARE
Stem Glass
Red Wine Glass
Glass for red wine is characterized by their
rounder, wider, bowl giving the wine a chance
to breathe.
Used for all red wines.
White Wine Glass
Glasses are generally narrower, although not
as narrow as champagne flutes, with
somewhat straight or tulip-shaped sides.
Used for white wine.
Flute Glass
Is the preferred serving vessel for Belgian
Lambic and fruit beers. Narrow shapes
maintain carbonation, while providing a
strong aromatic front.
Poco Grande Glass
These Grande Glasses are a great for long
island iced tea or any other layered cocktail.
Martini Glass
A cone-shaped bowl with a long stem,
typically used for serving martinis and other
cocktails that are served "up" (without ice).
Margarita Glass
A glass with a wide, shallow bowl and a long
stem, used for serving margaritas. It often
has a curved or flared rim, sometimes with a
double-bowl shape. Also called “Fiesta
Grande”
12-17 fl.oz.
Squall Glass
Pear-Shaped glass slightly smaller than
hurricane glass ideal for rum-based cocktail.
15 oz.
Sherry Glass
Is a small, narrow stemmed glass with a wide
rim. It is used to serve Sherry and other
aperitifs.
Holds 2 oz. of liquid
Champagne Saucer Glass
Shallow, broad-bowled and solid or hollow-
stemmed. Also called Champagne Coupe
4 oz. capacity
Grappa Glass
A small glass with a narrow base and a wider
top, used for serving grappa and other similar
distilled spirits. The shape helps to
concentrate the strong aromas of the drink.
Based Glass
Zombie Glass
Commonly found in bars. Its original purpose
was to hold a drink called zombie, though the
glasses are now used for various other drinks
as wee due to its stylish appearance.
12-14 oz.
High Ball Glass
Used for whisky, soda, water (coolers), for gin
cocktails.
Used to serve mixed drink or highball. This
glass is taller than an Old-Fashioned glass
and shorter than Collins Glass
Holds 240 to 350 ml.
8-10 oz.
Collins Glass
This glass is somewhat narrower and hold
less than the similar highball glass.
Holds 240 to 350 ml.
10-12 oz.
Old-Fashioned/ Rock Glass
Is also known as rock glass or “lowball.” It is
a short tumbler used for serving liquor “on the
rocks”, meaning over ice, or cocktails having
few ingredients.
Used for whisky on the rocks, for old
fashioned cocktails.
6-8 oz.
Shot Glass
Is a small glass designed to hold or measure
liquor, which is either drunk straight from the
glass (“a shot”) or poured into a mixed drink.
Is a small glass used for measuring or
serving up to three ounces of liquor.
Holds 2-3 oz. of liquid
Whiskey Glass
A broad category that includes both rocks
glasses and other short glasses with thick
bases, used for serving whiskey and other
spirits neat or on ice.
Juice Glass
A small, typically short glass used for serving
juice, milk, or other beverages in smaller
quantities.
Pint Glass
A tall, cylindrical glass commonly used for
serving beer. The most common types
include the American pint (16 ounces) and
the British pint (20 ounces).
Beer Mug
Is a heavy glass with a handle and usually
with patterns cut into its side.
Used for beers.
Tom Collins
Used for long drinks (juices and mixers are
added to spirit), for iced tea and shakes.
Used to serve mixed drinks, especially Tom
Collins cocktails. It is a cylindrical shape and
narrower than a highball glass.
Holds 300ml to 410 ml
Footed Glass
Brandy Snifter
A short, wide glass with a narrow base and a
wider bowl that tapers at the top, designed for
swirling and warming brandy or cognac in
your hand to release its aromas.
Irish Coffee Glass
A glass with a short stem and a flared top,
often with a handle, used for serving hot
drinks like Irish coffee or other spiked coffee
beverages. The foot provides stability while
the handle allows for holding a hot beverage.
Footed Rock Glass
Its flared design allows spirits to breathe, and
a thick stem and base provide stability and
balance to prevent spills.
Absinthe Glass
A wide-bowled glass with a short stem,
designed for serving absinthe. Often, a
perforated spoon is placed across the rim for
preparing the drink with sugar and water.
Footed High Ball Glass
Commonly used glass for serving mixed
drinks.
III. SILVERWARE
Escargot/ Seafood Fork
Are two prong forks made of stainless steel
which are used with escargot dishes.
Cocktail Fork
Is a small for like a trident, used for spearing
cocktail garnishes such as olives.
Salad/Dessert Fork
Has flatter and slightly broader tines than
those of dinner fork, used when vegetables
are served as salads.
Fish Fork
Is usually smaller than the meat fork and is
meant when eating fish.
Cake Fork
Is narrowed and slightly shorter than a salad
fork that is used when serving cakes and
other pastries.
Salad Serving Fork
Used to serve food as tossed salad.
Carving Fork
Used in conjunction with a carving knife,
specially designed in carving meat.
Table Spoon
A larger than a teaspoon or a dessert spoon,
used in serving food at the table and as a
standard measuring unit in recipe.
Teaspoon
Used to sir hot beverages.
Soup Spoon
Used when soup is served.
Parfait
Used for stirring iced tea in tall glasses which
has the same purpose like the Log Dirk.
Gravy Spoon
Comes with the sauce boat which is used in
courses with gravy or other sauces.
Serving Spoon
It is much larger than a spoon used for
eating. It is used to move food from the main
dish to individual plates.
Soup Ladle
Is a ladle for soup that has variety of shapes
and sizes depending on the deep bowls,
whether it is round, oval or fluted.
Bread and Butter Knife
A small knife with rounded or pointed tip used
for slicing butter and spreading it on bread.
Dinner Knife
The longest knife in the set of flatware which
is used to cut and push food.
Fish Knife
Has varying shapes and sizes which are
used when fish is being served.
Steak Knife
A special knife that has a sharp tip and a
serrated edge to cut thick portions of meat.
Carving Knife
Has a straight edge, a shorter, thinner, and
wider blade which enables it to cut thin slices
of meat.
Pastry Lifter
Used to move the pastry from the main dish
to the dessert plate.
