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Dinner Ware

Dinner Ware
20問 • 2年前
  • Johanna Rellosa
    • 通報

    問題一覧

  • 1

    Refers to plates and Dishes used during meals

    Dinnerware

  • 2

    Size and Uses •This plate adds decor to the table. •Also used to catch pieces of food, preventing the tablecloth from stains. •Also helps to retain the heat in dinnerware since it is placed directly underneath plates and bowls.

    Charger

  • 3

    10 inch

    Dinner plate

  • 4

    8inch

    Half plate

  • 5

    Size and Uses •Used for serving bread and cheese •Also used as an underliner for bowls

    Quarter Plate

  • 6

    has no rims, and is a flat plate with a slight concave.

    Coupe Shape Plate

  • 7

    have 1 1/2" to 2 1/2" flat outer edge. It is made with a well that collects juices from the food.

    Rim Shape plate

  • 8

    This can range in two sizes, small and large. The smaller is usually deep, while the more extensive is typically shallow. This bowl may be served with an underplate where crackers are placed. It does not have rims.

    Coupe Soup Bowl

  • 9

    7"-9" diameter The sizes of these bowls range from medium to large. The crackers are usually placed at the bowl's rim, and these bowls are used for serving soups.

    Rim Soup Bowl

  • 10

    4"-5" diameter and 2" deep It is known as an onion soup bowl, where a French onion soup is put into a broiler to melt the cheese. The handle is used to withstand the oven temperature.

    Lugged Soup Bowl and Saucer

  • 11

    4"-5" diameter It is used to serve pureed soup at meals with a light menu.

    Cream Soup bowl and Saucer

  • 12

    4"-6" diameter It is used to serve an individual portion of fruits, nuts, and ice cream.

    Fruit and Dessert Bowl

  • 13

    used to serve tea or coffee. It can vary in size, height, and design. The bottom is flat and not footed.

    Flat Cup and Saucer

  • 14

    It is used to serve tea or coffee. It also varies in size, height, and design. It is footed, which fits into the indentation of the saucer.

    Footed Cup and Saucer

  • 15

    ..

    Oval Platter

  • 16

    ..

    Soup tureen

  • 17

    ..

    Pepper Shaker

  • 18

    ..

    Salt Shaker

  • 19

    ..

    Sauce Boat

  • 20

    ..

    Sugar Bowl/ Creamer

    • Lesson 1: Fundamentals in Lodging operations

    Lesson 1: Fundamentals in Lodging operations

    Johanna Rellosa · 39問 · 2年前

    Lesson 1: Fundamentals in Lodging operations

    Lesson 1: Fundamentals in Lodging operations

    39問 • 2年前
    Johanna Rellosa

    Lesson 1: 7 Standards of Good Literature

    Lesson 1: 7 Standards of Good Literature

    Johanna Rellosa · 11問 · 2年前

    Lesson 1: 7 Standards of Good Literature

    Lesson 1: 7 Standards of Good Literature

    11問 • 2年前
    Johanna Rellosa

    Lesson 2: Operation Management

    Lesson 2: Operation Management

    Johanna Rellosa · 50問 · 2年前

    Lesson 2: Operation Management

    Lesson 2: Operation Management

    50問 • 2年前
    Johanna Rellosa

    Lesson 2: Fundamentals in Lodging Operations

    Lesson 2: Fundamentals in Lodging Operations

    Johanna Rellosa · 38問 · 2年前

    Lesson 2: Fundamentals in Lodging Operations

    Lesson 2: Fundamentals in Lodging Operations

    38問 • 2年前
    Johanna Rellosa

    Lesson 3: Fundamentals in Lodging

    Lesson 3: Fundamentals in Lodging

    Johanna Rellosa · 19問 · 2年前

    Lesson 3: Fundamentals in Lodging

    Lesson 3: Fundamentals in Lodging

    19問 • 2年前
    Johanna Rellosa

    Lesson 1

    Lesson 1

    Johanna Rellosa · 15問 · 2年前

    Lesson 1

    Lesson 1

    15問 • 2年前
    Johanna Rellosa

    CAR

    CAR

    Johanna Rellosa · 6問 · 2年前

    CAR

    CAR

    6問 • 2年前
    Johanna Rellosa

    Lesson 4: Food and Beverage Service Areas and Equipment

    Lesson 4: Food and Beverage Service Areas and Equipment

    Johanna Rellosa · 16問 · 2年前

    Lesson 4: Food and Beverage Service Areas and Equipment

    Lesson 4: Food and Beverage Service Areas and Equipment

    16問 • 2年前
    Johanna Rellosa

    Glassware

    Glassware

    Johanna Rellosa · 26問 · 2年前

    Glassware

    Glassware

    26問 • 2年前
    Johanna Rellosa

    Flatware & Cutlery (FORKS)

    Flatware & Cutlery (FORKS)

    Johanna Rellosa · 9問 · 2年前

    Flatware & Cutlery (FORKS)

    Flatware & Cutlery (FORKS)

    9問 • 2年前
    Johanna Rellosa

    SPOON

    SPOON

    Johanna Rellosa · 11問 · 2年前

    SPOON

    SPOON

    11問 • 2年前
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    Cultery

    Cultery

    Johanna Rellosa · 9問 · 2年前

    Cultery

    Cultery

    9問 • 2年前
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    Lesson 5: The MENU

    Lesson 5: The MENU

    Johanna Rellosa · 50問 · 2年前

    Lesson 5: The MENU

    Lesson 5: The MENU

    50問 • 2年前
    Johanna Rellosa

    10 Table Napkin

    10 Table Napkin

    Johanna Rellosa · 10問 · 2年前

    10 Table Napkin

    10 Table Napkin

    10問 • 2年前
    Johanna Rellosa

    4: Front Office

    4: Front Office

    Johanna Rellosa · 51問 · 2年前

    4: Front Office

    4: Front Office

    51問 • 2年前
    Johanna Rellosa

    Lesson 7: Service Preparation

    Lesson 7: Service Preparation

    Johanna Rellosa · 23問 · 2年前

    Lesson 7: Service Preparation

    Lesson 7: Service Preparation

    23問 • 2年前
    Johanna Rellosa

    Lesson 8: Food Service Method

    Lesson 8: Food Service Method

    Johanna Rellosa · 52問 · 2年前

    Lesson 8: Food Service Method

    Lesson 8: Food Service Method

    52問 • 2年前
    Johanna Rellosa

    Lesson 1

    Lesson 1

    Johanna Rellosa · 8問 · 2年前

    Lesson 1

    Lesson 1

    8問 • 2年前
    Johanna Rellosa

    2: Yesterday & Today

    2: Yesterday & Today

    Johanna Rellosa · 49問 · 2年前

    2: Yesterday & Today

    2: Yesterday & Today

    49問 • 2年前
    Johanna Rellosa

    Vocabularios

    Vocabularios

    Johanna Rellosa · 67問 · 2年前

    Vocabularios

    Vocabularios

    67問 • 2年前
    Johanna Rellosa

    Lesson 1

    Lesson 1

    Johanna Rellosa · 12問 · 2年前

    Lesson 1

    Lesson 1

    12問 • 2年前
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    COOKING technique

    COOKING technique

    Johanna Rellosa · 34問 · 1年前

    COOKING technique

    COOKING technique

    34問 • 1年前
    Johanna Rellosa

    2-Stocks

    2-Stocks

    Johanna Rellosa · 29問 · 1年前

    2-Stocks

    2-Stocks

    29問 • 1年前
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    Sauces

    Sauces

    Johanna Rellosa · 43問 · 1年前

    Sauces

    Sauces

    43問 • 1年前
    Johanna Rellosa

    Soups

    Soups

    Johanna Rellosa · 19問 · 1年前

    Soups

    Soups

    19問 • 1年前
    Johanna Rellosa

    Spanish Adjectives

    Spanish Adjectives

    Johanna Rellosa · 100問 · 1年前

    Spanish Adjectives

    Spanish Adjectives

    100問 • 1年前
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    2

    2

    Johanna Rellosa · 33問 · 1年前

    2

    2

    33問 • 1年前
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    Quality Service Management

    Quality Service Management

    Johanna Rellosa · 25問 · 1年前

    Quality Service Management

    Quality Service Management

    25問 • 1年前
    Johanna Rellosa

    Foreign Language 2

    Foreign Language 2

    Johanna Rellosa · 93問 · 1年前

    Foreign Language 2

    Foreign Language 2

    93問 • 1年前
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    Gastronomy

    Gastronomy

    Johanna Rellosa · 15問 · 1年前

    Gastronomy

    Gastronomy

    15問 • 1年前
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    Multi Cultural Diversity

    Multi Cultural Diversity

    Johanna Rellosa · 5問 · 1年前

    Multi Cultural Diversity

    Multi Cultural Diversity

    5問 • 1年前
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    Oenology

    Oenology

    Johanna Rellosa · 36問 · 1年前

    Oenology

    Oenology

    36問 • 1年前
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    Chapte 3&5 THC06

    Chapte 3&5 THC06

    Johanna Rellosa · 8問 · 1年前

    Chapte 3&5 THC06

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    8問 • 1年前
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    問題一覧

  • 1

    Refers to plates and Dishes used during meals

    Dinnerware

  • 2

    Size and Uses •This plate adds decor to the table. •Also used to catch pieces of food, preventing the tablecloth from stains. •Also helps to retain the heat in dinnerware since it is placed directly underneath plates and bowls.

    Charger

  • 3

    10 inch

    Dinner plate

  • 4

    8inch

    Half plate

  • 5

    Size and Uses •Used for serving bread and cheese •Also used as an underliner for bowls

    Quarter Plate

  • 6

    has no rims, and is a flat plate with a slight concave.

    Coupe Shape Plate

  • 7

    have 1 1/2" to 2 1/2" flat outer edge. It is made with a well that collects juices from the food.

    Rim Shape plate

  • 8

    This can range in two sizes, small and large. The smaller is usually deep, while the more extensive is typically shallow. This bowl may be served with an underplate where crackers are placed. It does not have rims.

    Coupe Soup Bowl

  • 9

    7"-9" diameter The sizes of these bowls range from medium to large. The crackers are usually placed at the bowl's rim, and these bowls are used for serving soups.

    Rim Soup Bowl

  • 10

    4"-5" diameter and 2" deep It is known as an onion soup bowl, where a French onion soup is put into a broiler to melt the cheese. The handle is used to withstand the oven temperature.

    Lugged Soup Bowl and Saucer

  • 11

    4"-5" diameter It is used to serve pureed soup at meals with a light menu.

    Cream Soup bowl and Saucer

  • 12

    4"-6" diameter It is used to serve an individual portion of fruits, nuts, and ice cream.

    Fruit and Dessert Bowl

  • 13

    used to serve tea or coffee. It can vary in size, height, and design. The bottom is flat and not footed.

    Flat Cup and Saucer

  • 14

    It is used to serve tea or coffee. It also varies in size, height, and design. It is footed, which fits into the indentation of the saucer.

    Footed Cup and Saucer

  • 15

    ..

    Oval Platter

  • 16

    ..

    Soup tureen

  • 17

    ..

    Pepper Shaker

  • 18

    ..

    Salt Shaker

  • 19

    ..

    Sauce Boat

  • 20

    ..

    Sugar Bowl/ Creamer