ATIMONAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Atimonan, Quezon
Technology and Livelihood Education
Introduction to Food and Beverage Services
Topic: CHINAWARE
Lesson Objectives:
1. Label various types of Chinaware.
2. Compare and contrast various plates.
3. Recognize the purpose and usage of each Chinaware:
Chinaware is a term used for crockery whether bone china (expensive and fine), earthenware (opaque
and cheaper) or vitrified (metallized). Most catering crockery used nowadays tends to be vitrified
earthenware, which is very durable and have been strengthened.
Item
Description
Specs / Size
Bread and Butter
Plate
Resembles salad plates are used in serving bread and butter
5 – 7 inches
Salad Plate
Functions to serve salad presented before the main course,
as a side dish with the main course, or following the main
course to stimulate the palate.
6 – 8 inches
Dessert Plate
a specialized plate used to serve desserts such as fruits,
cakes and other pastries
7.25 to 8.5
inches
Dinner Plate
Used to serve the main course at all meals, formal and
informal
10 ¼ inches
Charger Plate
Also known as “show plate” which is used as an under liner
of the dinner plate
12 ¼ inches
Finger Bowl
Bowl of water, usually with lemon or flower petals, which is
used for rinsing one’s fingers in between courses in a
multiple course meal
Sugar and Creamer
Container used to store sugar and creamer
Bouillon Cups and
Saucers
Used for serving soups that are made from thin broth
Coffee Cup
20 1/1 fl oz.
Used for serving coffee or tea
2.35 fl oz.
Espresso Cup and
Saucer
Used in serving espresso coffee
2.35 fl oz.
Teapots
Used to serve hot water and tea
28. fl oz.
Container for gravy and other sauces
16.9 fl oz.
Sauce Boat
Salt and Pepper
Container for salt and pepper. Rice is usually added in the
container to prevent moisture and to keep it dry so it won’t
cake up
Reference: Tan, L. L., & de Guzman, F. (2013). Principles of Food and Beverage. Mandaluyong: ANVIL, Publishing Inc
Page 1 of 10
ATIMONAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Atimonan, Quezon
Technology and Livelihood Education
Introduction to Food and Beverage Services
Self-Check:
I.
Complete the Chinaware table below by providing the appropriate label and description /
specifications.
Item
Description
Specs / Size
Sugar and Creamer
1.
2.
Container for gravy and other sauces
3.
Functions to serve salad presented before the main course,
as a side dish with the main course, or following the main
course to stimulate the palate.
4.
Bowl of water, usually with lemon or flower petals, which is
used for rinsing one’s fingers in between courses in a
multiple course meal
Espresso Cup and
Saucer
5.
Salt and Pepper
7.
8.
16.9 fl oz.
6 – 8 inches
6.
Used to serve hot water and tea
Bouillon Cups and
Saucers
10.
9.
28. fl oz.
Used to serve hot water and tea
II. Describe the following plates by filling-in the illustration below:
Charger
Plate
Chinaware
Dinner
Plate
Salad
Plate
• _______________
_______________
• _______________
_______________
• ________________
________________
• ________________
________________
• ________________
________________
• ________________
________________
Reference: Tan, L. L., & de Guzman, F. (2013). Principles of Food and Beverage. Mandaluyong: ANVIL, Publishing Inc
Page 2 of 10
ATIMONAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Atimonan, Quezon
Technology and Livelihood Education
Introduction to Food and Beverage Services
Topic: GLASSWARE
Lesson Objectives:
1. Identify the different types of glasses used in serving beverages.
2. Know the specific purpose of each type of glass.
3. Recognize the use of various glasses in serving beverages.
What is a Glassware?
 Also known as beverageware
 Refers to glass and drinkware items, besides tableware such as dishes, cutlery and flatware.
 Term usually refers to drinking vessels, unless the dinnerware is also made of glass.
The choice of the right quality glass is a vital element if the cocktail is to be invitingly presented and give
satisfaction to the consumer.
TYPES OF GLASSWARE
Item
Beer Mug
Collins Glass
Flute Glass
Description

A heavy glass with a handle and usually with
patterns cut into its side.

A glass tumbler, holding 240 to 350 ml, used to
serve mixed drink, named after Tom Collins.
Narrower and hold less than the similar
highball glass


Sample Illustration
The preferred serving vessel for Belgian lambics
and fruit beers
8 oz connoisseur
champagne flute

Highball Glass


Vina
Trumpet
Flute Glass
Edge Flute
A glass tumbler, holding between 8 and 12
fluids ounces (240 to 350ml)
Used to serve a mixed drink or highball
Taller than an old-fashioned glass and shorter
than a Collins glass
Reference: Tan, L. L., & de Guzman, F. (2013). Principles of Food and Beverage. Mandaluyong: ANVIL, Publishing Inc
Page 3 of 10
ATIMONAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Atimonan, Quezon
Technology and Livelihood Education
Introduction to Food and Beverage Services

Uniquely shaped glass with a handle that is
used to serve any hot beverage such as Spanish
coffee or cocoa.

A glass meant to hold various flavors of frozen
margaritas.


Also known as a “rock glass” or “lowball”
A short tumbler used for serving liquor “on the
rocks”, meaning over ice, or cocktails having
few ingredients.

Meant for holding alcoholic parfait beverages
served with ice cream (generally liqueurs and
sometimes a straight liquor)
Pilsner


A glass used to serve many types of light beers.
Generally smaller than a pint glass, usually in
250 or 330 ml sizes.
Poco Grande


Perfect glassware for cocktail bars.
Great for Long Island Iced Tea or any other
layered cocktail.

Characterized by their rounder, wider bowl
giving the wine a chance to breathe.

Glasses are generally narrower, although not as
narrow as champagne flutes.
The narrowness of the white wine glass allows
the chilled wine to retain its temperature.
Irish Coffee
Glass
Margarita
Glass
Old Fashioned
Glass
Parfait Glass
Red Wine
Glass
White Wine
Glass

Reference: Tan, L. L., & de Guzman, F. (2013). Principles of Food and Beverage. Mandaluyong: ANVIL, Publishing Inc
Page 4 of 10
ATIMONAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Atimonan, Quezon
Technology and Livelihood Education
Introduction to Food and Beverage Services
Sherry Glass
Cordial Glasses
Shot Glass
Shooters
Water Goblet



A small narrow stemmed glass with a wide rim.
Used to serve Sherry and other aperitifs.
Holds 2oz of liquid = 60m

generally used to serve expensive after-dinner
liqueurs

A small glass used for measuring for serving up
to three ounces of liquor.

Used to serve small mixed drinks (2-3) ounces

An all-purpose glass for serving wine cocktails,
specially drinks, iced tea or water.
Self-Check:
I. Label the following glassware.
______________1.
______________2.
______________3.
______________4.
______________5.
______________6.
______________7.
______________8.
Reference: Tan, L. L., & de Guzman, F. (2013). Principles of Food and Beverage. Mandaluyong: ANVIL, Publishing Inc
Page 5 of 10
ATIMONAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Atimonan, Quezon
Technology and Livelihood Education
Introduction to Food and Beverage Services
II. Matching Type. Match the following glass description in Column A to its proper term in Column B.
Column A
_________1. another term for “old fashioned glass”
_________2. glass used to serve red wine.
_________3. glass meant for serving various flavors of margarita
_________4. an all-purpose glass for serving wine cocktails,
specially drinks, iced tea or water.
_________5. generally used to serve expensive after-dinner
liqueurs
_________6. used to serve Sherry and other aperitifs
_________7. a glass tumbler, holding between 8 and 12 fluids
ounces (240 to 350ml)
a.
b.
c.
d.
e.
f.
g.
h.
Column B
Water goblet
Highball glass
Sherry glass
Red wine glass
Rock glass
Margarita glass
Poco Grande glass
Cordial Glasses
III. Using the graphics organizer below, provide at least three reasons why use different glasses in
serving beverages.
_____________
_____________
_____________
_____________
_____________
_____________
_____________
_____________
_____________
Why Use Different
Glasses?
Reference: Tan, L. L., & de Guzman, F. (2013). Principles of Food and Beverage. Mandaluyong: ANVIL, Publishing Inc
Page 6 of 10
ATIMONAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Atimonan, Quezon
Technology and Livelihood Education
Introduction to Food and Beverage Services
Topic: FLATWARE
Lesson Objectives:
1. Describe flatware.
2. Identify each type of flatware.
3. Know the specific purpose of each type of flatware.
FLATWARE
- Refers to table utensils used to serve and eat foods which includes forks, spoons and knives.
- Technically flat in design.
TYPES OF FLATWARE
Item
Description

Two prong forks made of stainless steel which
are used with escargot dishes.

Small fork like trident, used for spearing cocktail
garnishes such as olives.

flatter and slightly broader tines than those of a
dinner fork, used when vegetables are served as
salads.

It is usually smaller than the meat fork is meant
when eating fish
Dinner Fork

Used to eat the main entrée
Cake Fork


narrower and slightly shorter than a salad fork
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.
design in carving meat
Escargot/Seafood
Fork
Cocktail Fork
Salad / Dessert
Fork
Fish Fork
Sample Illustration
Reference: Tan, L. L., & de Guzman, F. (2013). Principles of Food and Beverage. Mandaluyong: ANVIL, Publishing Inc
Page 7 of 10
ATIMONAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Atimonan, Quezon
Technology and Livelihood Education
Introduction to Food and Beverage Services
Demitasse
Spoon

Used in adding sugar, stirring coffee or hot chocolate


ladle for soups.
has a variety of shapes and sizes depending on the
deep bowls

comes with the sauce boat which is used in courses
with gravy or other sauces
Table Spoon


larger than a teaspoon or a dessert spoon
used in serving food at the table and as standard
measuring unit in recipes
Teaspoon

It is used to stir hot beverages
Parfait
(Spoon)

used for stirring iced tea in tall glasses
Serving Spoon

much larger than a spoon used for eating
Fish Knife


has varying shapes and sizes.
used when fish is being served

special knife that has a sharp tip and a serrated
edge.
used to cut thick portions of meat.
Soup Ladle
Gravy Spoon
Steak Knife


Carving Knife

special knife that has a sharp tip and a serrated
edge.
used to cut thick portions of meat.
Reference: Tan, L. L., & de Guzman, F. (2013). Principles of Food and Beverage. Mandaluyong: ANVIL, Publishing Inc
Page 8 of 10
ATIMONAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Atimonan, Quezon
Technology and Livelihood Education
Introduction to Food and Beverage Services
Self-Check:
I. Identify the following flatware by filling-in the missing characters in each line.
1. This is a small fork like trident, used for spearing cocktail garnishes such as olives
C_ _ _ KT_ _L FORK
2. It comes with the sauce boat which is used in courses with gravy or other sauces.
_RA_ _Y SPOON
3. It has straight edge, a shorter, thinner and wider blade which enables it to cut the slices of
meat.
C_ _ _V_ _G KNIFE
4. It is an oval shaped spoon that has the length midway between the length of the tablespoon
and teaspoon which is primarily used when dessert is served.
D_ _SERT SP_ _N
5. It has varying shapes and sizes which are used when fish is being served.
F_ _ H K_ _FE
6. It is used for stirring iced tea in tall glasses which has the same purposes like the Long Drink.
P_RF_ _T
7. It is narrower and slightly shorter than a salad fork that is used when serving cakes and
other pastries.
C_ _E F_RK
8. It is a ladle for soups that has a variety of shapes and sizes depending on the deep bowls
whether it is round, oval or fluted.
S_UP L_ _ _E
9. These are two prong forks made of stainless steel which are used with escargot dishes.
S_UP L_ _ _E
10. It is a special knife that has a sharp tip and a serrated edge to cut thick portions of meat.
S_ _ _K KNIFE
II.
Describe flatware using an illustration (graphics organizer).
Reference: Tan, L. L., & de Guzman, F. (2013). Principles of Food and Beverage. Mandaluyong: ANVIL, Publishing Inc
Page 9 of 10
ATIMONAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Atimonan, Quezon
Technology and Livelihood Education
Introduction to Food and Beverage Services
Performance Task:
Topic: Dinnerware (Chinaware, Glassware and Flatware)
 Each group will prepare a set of dinnerware based on the checklist given.
Group 1 and 7












Dessert Plate (2pcs)
Bread and Butter Plate (2pcs)
Teapot (1pc)
Coffee Cup (1pc)
Poco Grande Glass (1pc)
Water Goblet (2pcs)
Highball Glass (2pcs)
Parfait Glass (2pcs)
Soup Spoon (1pc)
Fish Knife (1pc)
Escargot Fork (1 pc)
Demitasse Spoon (1 pc)
Group 2 and 8












Group 4 and 10












Coffee Cup (1pc)
Finger Bowl (2 pcs)
Bouillon Cup (1pc)
Coffee Cup (1pc)
Bouillon Cup (1pc)
Pilsner (1 pc)
Irish Coffee Glass (1pc)
Parfait Glass (1 pc)
Escargot Fork (1 pc)
Cocktail Fork (1 pc)
Teaspoon (1 pc)
Carving Fork (1pc)
Group 3 and 9













Teaspoon (1pc)
Charger Plate (2pcs)
Salad plate (2pcs)
Bouillon Cup (1pc)
Pilsner (1 pc)
Collins Glass (2 pcs)
Shot Glass (1pc)
Cordial Glass (1 pc)
Steak Knife (1 pc)
Fish Fork (1 pc)
Cocktail Fork (1 pc)
Teaspoon (1 pc)
Group 5 and 11












Finger Bowl (2 pcs)
Sugar and Creamer (1pc)
Salt and Pepper (1pc)
Sauce Boat (1pc)
Irish Coffee Glass (1pc)
Margarita Glass (2pcs)
Red Wine Glass (2pcs)
Parfait Glass (1 pc)
Salad Serving Fork (1pc)
Carving Fork (1pc)
Gravy Spoon (1pc)
Serving Spoon (1pc)
Group 6 and 12












Teapot (1pc)
Charger Plate (2pcs)
Sauce Boat (1pc)
Bouillon Cup (1pc)
Pilsner (1 pc)
Irish Coffee Glass (1pc)
Margarita Glass (2pcs)
White Wine Glass
Parfait Glass (2pcs)
Cocktail Fork (1 pc)
Dinner Fork (2pcs)
Dessert Spoon (1pc)
Bread and Butter Plate (2pcs)
Sugar and Creamer (1pc)
Coffee Cup (1pc)
Salad plate (2pcs)
Water Goblet (2pcs)
Shooters (2pcs)
Cordial Glass (1 pc)
Sherry Glass (1 pc)
Fish Knife (1pc)
Demitasse Spoon (1 pc)
Gravy Spoon (1pc)
Teaspoon (1 pc)
Group Activity (Dinnerware)
SCORING RUBRICS
Criteria
Correctness
Time on Task
Participation
Excellent - 10pts
Good – 8pts
Fair – 6pts
Poor – 4pts
Identified all the
dinnerware on the given
list
Delivered all the items on
the list earlier / on time
Did not identify one
or two dinnerware on
the list
Delivered all the
items on the list but
exceeds 2 minutes
Did not identify three
or four dinnerware on
the list
Delivered all the
items on the list but
exceeds 3 minutes
Did not identify five or
six dinnerware on the
list
Delivered all the items
on the list but exceeds
5 minutes
All members of the group
participated in the activity
One of the members
of the group did not
participate in the
activity
Two of the members
of the group did not
participate in the
activity
Most of the members of
the group did not
participate in the activity
Reference: Tan, L. L., & de Guzman, F. (2013). Principles of Food and Beverage. Mandaluyong: ANVIL, Publishing Inc
Page 10 of 10