MAKE A SKIRTING USING TABLE CLOTH
TASK 3
You need to create
portfolio regarding the cutleries, chinaware, glassware and crockery. Include
also in the assignment:
•
Name
•
Function of
each equipment
• Relevant picture
Cutleries
1. Soup spoon - a piece of cutlery with a
shallow bowl-shaped container and a handle; used to stir or serve or take up
food. 
5. Teaspoon - a
small spoon used for stirring and sipping the contents of a cup of tea or coffee. 
6. Salad fork - a small, broad fork, usually
one of a set, for eating salad or dessert.
one of a set, for eating salad or dessert.
7.Fish fork -
a small fork having usually three tines, used for eating fish at table. 
9. Dessert fork - a fork used for eating certain desserts,
usually somewhat smaller than a dinner fork. 
11. Dinner knife -
a knife used in eating the main course of a meal
especially meat. 
12. Butter knife - a
small knife with a dull blade, for cutting, serving, or spreading butter.
Chinaware
1. Diner plate - for
holding an individual serving of the main course of a meal.
4. Soup plate - serve and
containing hot or cold soup.
6. Appetizer plate - for serving
appetizer
Glassware
1. Goblet
- used to serve water.
2. Banquet
goblet - all-purpose glass for serving wine, cocktail, specialty drinks or
water.
3. Paris
- used to serve wine or water.
4. Balloon
- wine glass. Used for red and white win.
5. Footed
high ball- used to serve highball drinks or cold water.
6. High
ball - used to serve highball drinks which normally consist of liquor or soda.
7. Cocktail
- used to serve cocktail has long stem to keep the drink cold without the use
of ice.
8. Soda
- used to serve liquor.
9. Tumbler
- used to serve either cold or hot water.
10. Sherbet
- used to serve sherbet, ice-cream and dessert.
CROCKERY- Set of
utensil used during dining
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