Technology and Livelihood

Education
Quarter 1 Module 2:
Food and Beverage Services -
Basic Tools and Equipment
Technology and Livelihood Education – Grade 7/8 Alternative Delivery Mode Quarter
1 – Module : Food and Beverage Services - Basic Tools and Equipment First Edition,
2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Author: Diane Marie E. Julian

Editors: Rufelio M. Aguilar

Rufelio M. Aguilar
Reviewers:
Arthur M. Llaguno

Layout Artist/ Tolentino G. Aquino Joan A. Corpuz

Illustrator:
Management
Team:

Printed in the Philippines by Department of Education - Region 1

Office Address: Flores St. Catbangan, City of San Fernando, La Union
Telefax: (072) 607- 8137/ 682-2324
E-mail Address: [email protected]
7/8
Technology and
Livelihood Education
Quarter I – Module 2:
Food and Beverage Services -
Basic Tools and Equipment
Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 7/8 Alternative Delivery Mode (ADM) on
Preparation for Food and Beverage Services - Basic Tools and Equipment!
This module was collaboratively designed, developed, and reviewed by educators both from public and
private institutions to assist you, the teacher or facilitator in helping the learners meet the standards set
by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in
schooling.
This learning resource hopes to engage the learners into guided and independent learning activities at
their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century
skills while taking into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of the module:

Note to the Teacher

This contains helpful tips or strategies that will help
you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module. You also need to keep
track of the learners' progress while allowing them to manage their own learning. Furthermore, you are
expected to encourage and assist the learners as they do the tasks included in the module.
For the learner:
Welcome to the Technology and Livelihood Education 7/8 Alternative Delivery Mode (ADM) on
Preparation for Food and Beverage Services - Basic Tools and Equipment!
The hand is one of the most symbolized part of the human body. It is often used to depict skill, action
and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning
resource signifies that you as a learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities for guided and
independent learning at your own pace and time. You will be enabled to process the contents of the
learning resource while being an active learner.
This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the

skills or competencies you are expected to learn in the
module.
What I Know This part includes an activity that aims to check what you already
know about the lesson to take. If you get all the answers correctly,
you may decide to skip this module.

4
What’s In This is a brief drill or review to help you link the current lesson with the previous
one.
What’s New In this portion, the new lesson will be introduced to you in various ways such
as a story, a song, a poem, a problem opener, an activity or a
situation.
What is It This section provides a brief discussion of the lesson. This aims to help you
discover and understand new concepts and skills.
What’s More This comprises activities for independent practice to strengthen your
understanding and skills of the topic. You may check the answers
in the exercises using the Answer Key at the end of the module.
What I Have Learned This includes questions or open-ended statements to be filled in to
process what you learned from the lesson.
What I Can Do This section provides an activity which will help you
transfer your new knowledge or skill into real life situations.
Assessment This is a task which aims to evaluate your level of mastery in achieving the
learning competency.
Additional Activities In this portion, another activity will be given to you to enrich your
knowledge or skill of the lesson learned. This also develops
retention of learned concepts.
Answer Key This contains answers to all activities in the module.

At the end of this module you will also find:

References This is a list of all sources used in developing this
module.
The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a
separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included in the
module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your
teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!

5
What I Need to Know

Food and Beverage Services – Basic Tools and Equipment

What I need to know?

Welcome to the world of FOOD AND BEVERAGE SERVICES (FBS NCII)! This Module is an
exploratory course which leads you to Food and Beverage Services [FBS] National Certificate Level
II [NC II]. It covers competencies for you to possess. These competencies focus in skills and knowledge
on the basic tools and equipment that is necessary for service.

Learning Objectives

At the end of the lesson, you should be able to:

1. identify food service equipment and supplies; and
2. classify food service equipment and supplies according to its uses.

Definition of terms
Beverage - a liquid to consume; a drink, such as tea, coffee, liquor, beer, milk, juice, or soft drinks,
usually excluding water.
Cross- contamination - the process by which bacteria or other microorganisms are unintentionally
transferred from one substance or object to another, with harmful effect. "cross-contamination between
raw and cooked food is the cause of most infection"
Equipment - commonly refers to a set of tools or other objects commonly used to achieve a particular
objective.
Food borne illness - is caused by consuming contaminated foods or beverages.
Tools - a device or implement, especially one held in the hand, used to carry out a particular function.

6
What I Know
Test I. Match the uses in column A with the pictures in column B.

Column A Column B

1. It contains list of dishes for the selection of

A. Centerpiece
customers.

2. It is used for serving main course. B. Change tray

C. Service tray
3. It is used for serving or dishing out food.

D. Soup tureen
4. It is used as a container for sauces.

E. Menu

5. It is used for serving soup or stew.

F. Bussing trolley

6. It is used for gathering soiled dishes and

transporting them to the dishwashing area.

7
7. It is used in assembling and serving food and drinks. G. Bread basket

8. It is where the change of the customer is placed. H. Sauce boat

9. It serves as a container for bread. I. Serving spoon

10. It is an accessory at the center of the table. J. Food tong

What’s In
In your previous lesson, you study about the food and beverage service organizational chart,
hygiene, sanitation and OHS. This time, you will study the use of appropriate serving equipment and
supplies for dinning service.
Can you name some of the restaurant service equipment and supplies?

What’s New
Are you ready now? Answer this activity to know if you have already knowledge about the restaurant
service equipment and supplies.

8
Activity 1

Direction: Identify the restaurant dining table set up. Write your answer at the box provided inside the
picture. Select your answer in the box provided below.

Congratulations! You’ve got it. Proceed to the next activity. Good luck!

9
Lesson
Identify and classify restaurant
1 service equipment and supplies
Tableware also known as, dinnerware or crockery is the set dishes or dishware used to set a table,
serve, and display food. It includes chinaware, glassware, flatware, hollowware. Serving dishes, and
other useful items for practical as well as decorative purposes

What’s New
Let’s identify the service equipment and supplies used in restaurant service!
CHINAWARE
Chinaware refers to fine dishes made of china which is a translucent ceramic material.
A. Dinner plate 12” - for serving main course

B. Appetizer plate 10” - for serving appetizer

C. Salad plate 8” - for serving salad

D. Bread plate 6” - for serving bread and butter

E. Saucer/dessert plate 4” - underliner for coffee

and used for serving dessert

F. Soup bowl - for cream soup like cream of

chicken, mushroom, etc.

10
G. Soup tureen - for serving soup and stew.

H. Cup and saucer - for serving coffee

GLASSWARE
Glassware is defined as a group of containers or objects made of glass. It includes the drinking
vessels.
A. Water goblet – it is a conically shaped glass
with no handle, rising from a stem with a foot.
It is used to handle water.

B. Red wine glass - it is used to handle 1/2 full of

red wine.

C. White wine glass - it is used to handle 2/3 full

of white wine.

D. Juice glass - it is used to handle juices.

FLATWARE
The word flatware refers to the implements you use for eating or serving food.
Flatware can also be called silverware or cutlery.
A. Serving fork and spoon - for serving dishes

B. Dinner fork and knife - for main course

C. Fish fork and fish knife - for fish appetizer

D. Salad fork and knife - for salad

11
E. Cocktail fork - for seafood cocktails; a smaller
handled three-pronged fork

F. Soup spoon - for soup

G. Dessert spoon/teaspoon - commonly used for

coffee but can also be used for eating dessert.

H. Butter spreader - used to spread butter on the

bread

HOLLOW WARE
Hollow ware is a set of vessels or serving dishes and accessories which are made usually of metal or
silver that are hollow and concave.
A. Pitcher - a water container

B. Coffee pot - a container for brewed coffee

C. Sauce boat - a container for serving sauces

D. Chafing dish - a container for hot dishes in a

buffet.

E. Salt and pepper shaker - a container of salt and

pepper

OTHER FOOD SERVICE EQUIPMENT AND SUPPLIES IN RESTAURANT SERVICE

A. Bussing trolley - used for gathering soiled
dishes and transporting them to the
dishwashing area

12
B. Menu - contains list
of dishes for the customers to
select

C. Bread basket - serves as a container for bread

D. Serving trays - used in assembling and serving

food and drinks; the round one is a bar tray for
serving and bussing beverages; the rectangular
on is designed for plated food and other dishes
E. Glass divider rack - used to store glasses;
designed to prevent glass-to-glass contact
which can cause breakage

F. China rack - used for

racking and storing chinaware

G. Change tray ans bill tray - used to place

customer’s change; used to present bills

H. Centerpiece - a decorative accessory placed at

the center of the table.

What’s More
Let’s see if you have already knowledge how to handle food service equipment. Answer the activity
below. Begin now!
Activity 2
Direction: Select at least two restaurant service equipment and write the procedure or step on how you
handle this food service equipment.

13
1. glass 4. pitcher

2. spoon 5. service tray

3. Plate

Nice Job! Proceed to the next activity. Good luck!

Remember
Maintaining clean food service equipment can prevent food borne illnesses. Bacteria can grow on
unsanitary surfaces and contaminate the food. Just because the food service equipment looks clean does
not mean that it is sanitary. Always ensure that you clean and sanitize the tools and equipment before
using them.

SANITATION STANDARDS IN HANDLING FOOD SERVICE EQUIPMENT

1. Set up and serve only the clean and sanitized glasses, flatware, chinaware, and other food service
equipment.
2. Equipment should not be exposed to contamination. Keep them in close drawers or cabinets.
3. Wiping cloth shall be free from oil and food debris and shall be used for no other purpose.
4. Wash hands before and after handling food service equipment.
5. Handle glasses by the stem or base and, cutlery by the handle.
6. Underline bowls with a plate and never serve them with the finger touching the rim.
7. Never hold or serve a toothpick, straw, or napkin with bare hands. Protect them from bacterial
contamination by serving them in wrappers or in their respective dispensers
8. When serving additional cutlery or napkin, place them in a small plate to avoid direct contact with
the hand.
9. When setting up cutlery and glasses, avoid leaving finger marks on them by carrying them in trays
or by placing them inside a cloth napkin.
10. Never serve food cutlery that have dropped on the floor.
11. To protect food from cross-contamination, keep it covered when it is not served immediately.
12. Wash and wipe dry food containers before using them.
13. Avoid placing food on top of tables or counters.
14. Check the service station for cleanliness and possible pest infestation. Keep station neat, clean, and
free of foul odor.
15. Never serve cutlery, glasses, cups, or dinnerware that are oily or with finger marks, lipstick mark,
or spot. Remove them from the service station and bring them to the dishwashing area for proper
washing. Use hot water to remove grease.

14
What I Have Learned
After reading and performing the different activities on handling the restaurant food service equipment,
let’s determine how much you have learned.
Activity 3
The following factors can cause breakages, kindly draw inside the Do’s box on what solution can you
do to prevent breakages.
DON’T’S DO’S

Stack glasses

Dump plates in sinks

Overload buspans

What I can do
Let’s find out if you have knowledge of taking care of tablewares.
Activity 4
Direction: In your house try to ask your mother if what tips can she recommend to maintain the
cleanliness of your tablewares. Accomplish the table below.

15
TABLEWARES
TABLEWARES TIPS
PLATES

GLASSWARE

SPOON AND FORK

Wow! You’re getting inspired of answering the activity. Congratulations!

Assessment

Test I. Identification type: Write your answer on the blank provided before the number.
__________1. It is used in assembling and serving food and drinks.
__________2. It is where the change of the customer is placed.
__________3. It is designed to prevent glass to glass contact which can cause breakage.
__________4. It contains list of dishes for the selection of customers.
__________5. It is a container used for brewed coffee.
__________6. It is a container for hot dishes in a buffet.
__________7. It has a smaller handled three-pronged fork.
__________8. It is a glass used to handle water.
__________9. It is a container for serving sauces.
__________10.It is a set of eating utensils used for main course.

Test II: Classification type: Classify the following food service equipment and supplies according to
their uses. Write your answers in the table provided below.

Dinner fork Pitcher Sauce boat Menu

16
Red wine glass Serving spoon Water goblet Chafing dish
Salt and pepper shaker Dinner plate Cocktail fork Bussing
trolley
Service tray Centerpiece White wine glass Cocktail fork
China rack Change tray Coffee pot Bread plate
Chinaware Flatware Glassware Holloware Other service
equipment and
supplies

Test III: True or False Type: Write TRUE if the statement is correct in terms of the principles in
handling and management of tableware and draw a plate if it is wrong. Write your answers in your
notebook.
1. Equipment should be exposed to contamination and keep it in close drawers and cabinets.

2. Handle glasses by the stem or base.

3. Place the food on top of tables or counters.

4. Avoid touching the rim of the bowl by your finger.

5. Wash hands before and after handling service equipment and supplies.

6. Serve cutlery that have dropped on the floor.

7. Sanitize the service station to avoid foul odor.

8. When serving additional flatware, place it in a small plate to avoid direct contact with the hand.

9. To protect food from cross contamination make sure that it is covered when they are not
immediately served.

10. Use cold water to remove grease from service equipment.

17
Additional Activities What’s
More
Draw any type of table setting you want and label each items.

Handling for Glasswares

1. Never stack glassware.

2. Never carry glassware in "bouquets". A bouquet is when multiple glasses are carried in one
hand.
3. Always use a glass rack to hold glassware.
4. Avoid using glassware right out of the dishwasher, rather allow it to dry and cool before use.
5. Never use glassware for anything but serving drink or desserts.
6. Always use the correct rack for dishwasher glassware cleaning to ensure that various pieces
of glassware do not touch each other.
7. When washing by hand, bring one item at a time into the sink, and wash under water, without
allowing glassware to come in contact with the sink bottom on its own (i.e. don't float the
glass, because when it fills with water, it will drop and can hit the bottom abruptly).
Handling for flatwares

1. Wash and rinse properly

2. Dry completely and quickly to retain luster
3. Use mild detergent
4. Store in tarnish-proof flannel bags
5. Use only for its intended purpose
6. Use a small, soft brush for cleaning
7. Never hold the fork by its tines, the spoon by its bowl, and the knife by its blade
8. Hold all flatware by the handle

18
What I Have Learned
DON’T’S DO’S

Stack glasses Place them directly in glass rack or glass divider

Chinaware shall be stacked properly with the

Dump plates in sinks same kind and sizes together

Overload buspans Carry just enough to avoid accident

19
Answer Key

20
References
Food and beverage services manual by DepEd
Food Service and Bartending by: Amelia S. Roldan, Benito T. Edica, Rolando M. Dela Cruz

21
DISCLAIMER

This Alternative Delivery Mode (ADM) was developed by DepEd Region I with the primary
objective of preparing for and addressing the new normal. Contents of this module were based
on DepEd’s Most Essential Learning Competencies (MELC). This is a supplementary material
to be used by all learners of Region I in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module. This is version 1.0.
We highly encourage feedback, comments, and recommendations.

For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: [email protected] * [email protected]

22