Practicum No. 1 Wiping table wares and dining equipment in their proper places.

Food and Beverage Services NCII

Practicum No. 1

Wiping table wares and dining equipment in their proper places.

 

Name: _____________________ Year and Sec: _______________         Date: __________________

 

I.          Introductory Concept

Glassware and dinnerware in table set up must always be dry and clean. Therefore, it is very important to wipe them dry properly before setting them up on the table. In this lesson, you will learn how to wipe the dinnerware and glassware properly.

 

II.          Learning Skills from CG

LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)

LO 2. Prepare Service Stations and Equipment

Wiping table wares and dining equipment in their proper places.(Mis-en place Preparation)

 

III.          Activities

I. Read and understand the following:

Vocabulary:

Dinnerware- The plates, serving bowls, platters, and other tableware used in serving a meal.

Glassware-   drinking glasses or other objects made of glass.

Cutlery- sharp tools made of metal (such as knives and scissors) that are used for cutting things: forks, spoons, and knives used for serving and eating food: silverware.

                      “ Mis-en-place” pronounced as  ​[mi zɑ̃ ˈplas]- is a French term that means “everything in place”.

                   In food beverage preparations before any set up and service of food and drinks is undertaken. This include pick up of needed equipment and supplies and preparing them for service.

 

Mis-en-place Preparation

 

A. Pick Up and Cleaning of Equipment and Supplies

1. Have a list of items to be picked up and to be installed at the service station to make sure nothing   

     is left out.

2. Bring the requested items in a trolley or bus pan. Follow the guidelines as follows:

    a. China wares- must be piled up by tens to avoid accidental damage

    b. Glass wares- must be placed in a glass of rack

    c. Flat wares- must be put in flatware rack or a utility plastic box container by type. Place the spoon,

                            fork, teaspoon and dinner knife.If plates are to be carried by hand, do it in way that they are secured                                in both hands as illustrated below.

3. Check for damages and remove them from service. Damaged ones should be listed in the

     breakages and losses report.

 

B. Wiping and Polishing Service Wares

 

1. Prepare clean and dry wiping cloths. Make sure that the ones intended for wiping utensils/ service

    equipment are separated from those used in wiping hands and in wiping tables. Distinguish them

    by using color codes like white cloth for utensils, blue for hands and green for tables.

2. Dry cutleries, china wares using clean, dry cloth. Do not dry them in an electric fan as the air that

     circulates may carry dust and dirt. Once moist, use another wiping cloth.

3.  Wipe/ polish china wares using the following tips:

    

 Wiping Chinawares

1. Using a sizable polishing cloth, thoroughly wipe and polish all surfaces of plates and other chinawares.

2. Wipe the rim and make sure that all surfaces are thoroughly dry. Position the plate such that the hands do not leave finger marks on it.

3. Turn the back of the plate and wipe dry the back surface.

 

Wiping Glasses and Cutleries

1. Bring the wiping cloth into the inside surfaces of the glass and wipe inside surfaces of the glass and wipe inside surface thoroughly.

2. Wipe the rim and base, making sure that hands do not leave finger marks on the glass.

3. Place cutleries inside the wiping cloth and thoroughly wipe the handle, the blades of the knife, mouth of spoon and tines of fork.

 

 

C. Preparing the Service Station and Stocking the Sideboard.

To expedite the flow of service, it is advisable to install a service cabinet or sideboard per area or station in the restaurant. Items place on the sideboard must be checked daily for cleanliness and condition. Make sure that each item is immaculately clean, free of spots and smudges and without chips or damage. Any chipped wares must be removed from service.

 

II. Watch the lesson and demonstration video of your teacher posted on your FB group Home Economics.            

A.     Test your learning: Identification. Directions: Write the word TRUE if the statement is correct, write the word FALSE if the statement is incorrect.

1. The best thing to keep to make sure nothing is left out in cleaning chinawares is to list them.

 2. Glass wares must be piled by tens to avoid breakage.

 3.  Always use clean wiping cloth when wiping chinawares.

 4. Use electric fan to dry the chinawares and glasswares to save time and energy.

 5.  To finish your work faster, install a cabinet or sideboard in every station of the restaurant.

 6.  In wiping the plate position the plate it in such a way that the hands do not leave finger marks on the  glass.

7. Never leave a finger print on the glasswares.

8. Do not wipe the inside of the glass.

9. Only use a very small wiping cloth.

10. Flatwares must be placed in a separate box. 

B.     Activity: Practicum for taking table reservations. (Role playing)

Direction: This practicum must be recorded as MP4 (video)

1. Prepare all the needed materials for the practicum

    Materials: Big and clean wiping cloth, plate glass, bowl, spoon, fork , knife.

2. Wipe the chinawares, glasswares, flatwares according to the standard procedure.

3. Record a video of your performance and upload it to our FB group Home Economics 12.

* Don’t forget to indicate your complete name.

 

                D.  Answer the following questions briefly. Write your answers at the back of this activity sheet.

      1. Why is it important to wipe the dinnerwares before setting them up on the table?

      2. Why do you have to use cloth and not electric fan in drying the chinawares and glasswares.

      3. Why is it important not to leave a finger print on the glasswares.

 

IV.          Rubrics:

Use the following checklist to see if you have reached the required step in processing a reservation call.

1. Did the student follow proper mis en place in the activity?

2. Did the student follow the correct procedure in wiping the plate?

3. Did the student follow the correct procedure in wiping the bowl?

4. Did the student follow the correct procedure in wiping the spoon and fork?

5. Did the student follow the correct procedure in wiping the knife?

6. Did the student follow the correct procedure in wiping the glass?

7. Did the student use clean and big wiping cloth?

8. Did the student make sure that the video is clear?

9. Did the student submit the video on time?

10. Did the student indicate the title and description of the video and his/her complete name?                      

Reference:

Food Service and Bartending. Revised Edition. pages 13-14.