2 Table and Food Service Part 2 PicturesV2 - Handouts

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ID Handout
Page No. 1
Date: February 2012
Revision No.: 2
Messman Course: Day 2 Table and Food Service
SHIPS
CATERING
SERVICES NC 1
(MESSMAN)
Pantry

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Page No. 2
Date: February 2012
Revision No.: 2
Service Operating Equipment
Cutlery Rack Dish Plate Rack
Bar Tray
Rectangular Tray

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Page No. 3
Date: February 2012
Revision No.: 2
Sauce and Vinegar Stand Scooper
Soup Tureen Salt & Pepper Shaker

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Page No. 4
Date: February 2012
Revision No.: 2
Supreme Bowl
Round / Oval Platters
Bread Tong
Sauce Boat
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Page No. 5
Date: February 2012
Revision No.: 2
Flower Vase Astray
Coffee / Tea Pot
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Page No. 6
Date: February 2012
Revision No.: 2
Chinaware / Dinnerware
Show Plate
11-12 in diameter
underliner for starter

Dinner Plate
11 in diameter for main
course like steaks,
Continental/American
breakfast, plated foods

Salad Plate and Salad Bowl
8 8.5 inches in diameter
container and under liner for vegetable or fruit salad

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Page No. 7
Date: February 2012
Revision No.: 2
Bread Plate
7.5 inches in diameter
For bread and butter
served on the side of the
cover
Saucer
6 inches in diameter
Used as coffee under
liner or for dessert

Dessert plate
7.5 inches in diameter
For cakes and other desserts

Doc. ID Handout
Page No. 8
Date: February 2012
Revision No.: 2
Demitasse Saucer & Cup
Under liner for demitasse
cup; usually used for caf
espresso or hot chocolate

Soup Bowl
Container for cream
soup

Bouillon or Consomme Soup
Container for clear soup like
beef consomm, clear
vegetable soup, etc
Monkey Dish
Container for sauces like
gravy, tempura sauce,
etc

Doc. ID Handout
Page No. 9
Date: February 2012
Revision No.: 2
Soy Dish
For soy sauce,
calamansi, fish sauce,
vinegar
Egg Cup Holder
For containing hard
boiled eggs

Cereal Bowl
Container for cereals like arroz caldo, oats, etc

Doc. ID Handout
Page No. 10
Date: February 2012
Revision No.: 2
Glassware
Red wine glass
8 oz

White wine glass

Glassware
Champagne saucer
4.1 oz.
Highball glass
6 8 oz.
For highball drinks, soft
drinks and juices

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Page No. 11
Date: February 2012
Revision No.: 2
Glassware
Water goblet
11 oz.
Rock/old fashioned glass
For on the rocks drinks
like whiskies

Glassware
Flute glass
Cocktail glass
5 oz.

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Page No. 12
Date: February 2012
Revision No.: 2
Glassware
Brandy glass
8-12 oz. (single/double)
Special glass
For soda, iced tea, shakes

Glassware
Cordial/ or liqueur glass
for cordials and liqueurs
Pilsner glass for beer

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Page No. 13
Date: February 2012
Revision No.: 2
Bar Tools and Equipment
Bottle opener
Ice pick

Bottle and cork screw opener

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Page No. 14
Date: February 2012
Revision No.: 2
Ice Cooper Wine Bucket

Coaster

Bucket and tong
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Page No. 15
Date: February 2012
Revision No.: 2
Chopping board
and paring knife

Measuring cup and glass

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Page No. 16
Date: February 2012
Revision No.: 2
Percolator /
Coffee Urn

Coffeemaker

Blender

Water Pitcher

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Page No. 17
Date: February 2012
Revision No.: 2
Silverware / Flatware
Dinner knife and fork Fish knife and fork

Salad knife and fork
Cocktail fork
For cocktail appetizers

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Page No. 18
Date: February 2012
Revision No.: 2
Soup Spoon Dessert / Table Spoon

Teaspoon Demitasse spoon

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Page No. 19
Date: February 2012
Revision No.: 2
Lasagna server Cake server

Serving Spoon and Fork Bread and Butter knife

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Page No. 20
Date: February 2012
Revision No.: 2
Soup / Sauce ladle

Corrugated Steak Knife

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Page No. 21
Date: February 2012
Revision No.: 2
COCKTAIL DRINKS
Tequila Sunrise
Ingredients:
1 oz tequila
4 oz orange juice
2 dashes grenadine
1 marachino cherry
slices of oranges
ice cubes

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Page No. 22
Date: February 2012
Revision No.: 2
Methods of Preparation
Procedure:
Pour Tequila over ice in glass.
Stir in orange juice and add the
Grenadine.
Garnish with slice of orange and cherry
and serve with a straw.

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Classic Mojito
Ingredients:
2 oz rum
12 pcs mint leaves
3 pcs sliced lime
Soda water
2 tsp sugar
oz fresh lime
juice

Doc. ID Handout
Page No. 23
Date: February 2012
Revision No.: 2
Procedure:
Muddle the mint, sugar and lime juice in
a tall glass
Add the rum and fill the glass with ice.
Pour in the soda water add the sliced
lime and garnish with mint leaves then
serve.

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Classic Martini
Ingredients:
2 oz gin
oz dry
vermouth
2 pcs green olives

Doc. ID Handout
Page No. 24
Date: February 2012
Revision No.: 2
Procedure:
Pour the gin and the dry vermouth in a
mixing glass with ice cubes.
Stir for 30 seconds.
Strain into a chilled martini glass.
Garnish with green olive and serve.

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Review
Answer the following:
What are the qualities of a good
messman?
What are the tools frequently used by
a messman?
What are the types of service?
What are the two kinds of menu?

Doc. ID Handout
Page No. 25
Date: February 2012
Revision No.: 2
Review
1. Demonstrate the proper procedure in
table setting
2. Demonstrate the proper procedure in
serving food (breakfast, lunch, dinner)

Demonstration
1. Setting the Table
2. Sequence of Service
3. Bussing, Cleaning and Clearing the
Tables

Doc. ID Handout
Page No. 26
Date: February 2012
Revision No.: 2
Next Presentation
Housekeeping Services

2 Table and Food Service Part 2 PicturesV2 - Handouts

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