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Learning Modules
in
Food and Beverage Services
for Grade 12
(SY:2020-2021)

Prepared by:

GRETCHEN V. LAURENTE, LPT

Subject Teacher

Module 3

Name:_________________________

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Module: 3
Tableware and Classifications

INTRODUCTION

The Learning Module on Food and Beverage Services for Grade 12 designed as a specialization course
aimed to develop the knowledge, skills and attitude of the students in performing the task required in food and
beverage service.

In line with the Department of Education’s (DepEd) vision of providing highly skilled and
technologically proficient Tech-Voc graduates who are ready to work in industries or go into business, this
module hopes to pursue this vision by providing rich and intensive learning experiences which are not only
theoretical but actual and authentic based.

By using this module, it is hoped that the students specializing in this area of specialization will possess
the knowledge and skills including the right attitude to understand and perform all the hands-on competencies
prescribed in this area, while at the same time qualify them to a National Certificate II granted by the
Technical Education and Skills Development Authority (TESDA).

TABLEWARE is the dishes or dishw are used for setting a table, serving food and dining. It includes
cutlery, glassware, serving dishes and other useful items for practical as well as decorative purposes.

Module: 3
Tableware and Classifications
MODULE 3

Tableware

Good day my beloved student! How are you today? I hope you are doing great! Today is the first day to
begin the lesson, this is the continuation of your first semester subject.

Specifically, after completing the task of this module, you should be able to:

1. Know the types and classifications of tableware;

2. Identify and give the functions of each tableware; and

3. Examine the purpose of each tableware.

Initial Task

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A. Identify the following tableware.

Label below the tableware that we are actually using everyday.

A. Explain

1. Explain the importance of having a complete tableware in the kitchen.

Rubric:

Organization ……………………………………………………………………….10 points

Sentence Structure, Grammar, Mechanics and Spelling……….…………10 points

Focus and Details…………………………………………………………...……..10 points

30 points

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Let’s Discuss

TABLEWARE is the dishes or dishw are used for setting a table, serving food and dining. It includes cutlery,
glassware, serving dishes and other useful items for practical as well as decorative purposes. The quality, nature, variety
and number of objects varies according to culture, religion, number of diners, cuisine and occasion.

For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware
to serving dishes, using bread or leaves as individual plates. Special occasions are usually reflected in higher
quality tableware

CLASSIFICATION OF TABLEWARE DINNERWARE is:

Plates, cups, saucers, bowls

Dinnerware includes:
 China stoneware, earthenware, pottery
Other materials
 glass-ceramic, glass

When selecting dinnerware consider how the color and design will look with food. China is translucent
- hold a plate up to the light with your hand behind it. You should be able to see theoutline of your hand through
the plate. Some stoneware is most costly than fine china, and it chips more easily than does china.

CHINAWARE-any items used in the dining room that are soup plate, saucer, bread plate, dinner plate,
etc, that is made of:

a. Porcelain - transparent

b. Earthenware - less than transparent

c. Ceramics - Clay
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d. Melamine - plastics that goes with chinaware

Coverage

Dinner plate Service Plate

Breakfast plate Creamery Set

Dessert Plate Bread Plate

Soup Plate Cups and saucer

Handling

1. Cups are handled at the handle

2. Plates - palm in with your thumbs at the edge Dishwashing 1. Never use steel wool for washing,
always scrape with rubber spatula.

2. Wash with warm water, rinse detergent with running water. 3. Wipe at once with flannel. Arrange
accordingly to sizes and shapes.

Storage

1. In filling do not slide, avoid dashes

2. Store according to shape and sizes

3. Never file cups.

FLATWARE is:

Often called "silverware" and includes:

✓ Knives
✓ Forks
✓ Spoons
Specialty utensils Materials made from:
✓ Sterling
✓ Silver plate
✓ Stainless Plastic / wood

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FLATWARE-anything made of sterling silver, silver plated and stainless steel like serving forks, gravy
spoon used in the dining room for eating or serving.

Coverage:

Spoons Knives

Coffee spoon Butter knife /butter spreader Dessert

Tea spoon Dessert knife

Dessert spoon Fish knife

Cereal spoon Dinner knife

Soup spoon

Table spoon

Serving implements

Ladle Pie server/cake lifter

Serving fork

Serving spoon .

Forks

Oyster fork

Cocktail fork

Dessert fork

Salad fork

Fish fork

Dinner fork

Handling
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1. Never hold the fork in tines, the spoon in the bowl, knife in the blade, always hold by the handle

2. All flatware's are handled at the handle

Care

1. Wash silveliseparately from the kitchenware

2. Wash with water, with mild detergent, then rinse with hot water

3. Dry at once with a flannel or soft cloth.

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Let’s Practice
A. Self-Check 1.1-1: Identification:

True or False:
Read the following statements carefully. Write True if the statement is correct and False if the statement
incorrect Write your answer on the sheets provided.

_____________1. Never hold the fork in tines

_____________2. Wash silverware / flatware together with kitchenware.
_____________3. Chinaware/Dinnerware are stored according to sizes and shapes.
_____________4. Cups are handles at the handle.
_____________5. Beverage ware/Glassware are handle at the mouth.

Generalization

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You have completed all the tasks in this module. Now you are very much prepared to learn
new things on the next module.

God bless and see you soon. Stay safe.

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Answer Key

Initial Task : A

1. Fork
2. Spoon
3. Knife
4. Chopstick
5. Plate
6. Bowl
7. Glass
8. Wine Glass
9. Coffe Mug

Initial Task : B

Essay Type: Answers may vary

Rubric:

Organization ……………………………………………………………………….10 points

Sentence Structure, Grammar, Mechanics and Spelling…………………10 points

Focus and Details…………………………………………………………...……..10 points

30 Points

Let’s Practice: B

1. True

2. False

3. True

4. True

5. False

Reference

Basbas L.D. (2017). Food and Beverage Services. Quezon City, Philippines .Rex Printing
company, INC. p. 84-86
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Reference/s:

► https://www.iss.k12.ne.us/cms/lib/NC01000579/Centricity/.../3.01 %20notes.ppt

► https://en.wikipedia.org/wiki/Tableware

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