I remember watching the Super Bowl when I was growing up. Crowding in to the small living rooms of family or friends to watch the game, chaotic shouts at the TV as plays were made or missed, frenzied fans of this team or that team, hollering at the referees who missed a call…It was hard…
Parts of a Knife Bolster: The thick band of steel between the heel and the handle—on forged knives only. Helps to balance the knife and prevents user’s hand from slipping across the blade. Butt: The end of the knife handle. Edge: Running from the heel to the tip, this is the sharpest part of the…
The equipment you buy for your restaurant establishment sets the tone for your guests’ general dining experience. Glassware is no exception. What you serve your drinks in matters—it adds to the general look and feel of the restaurant, to the ambiance, to the mood you wish to impart to the diners who patronize your place…
Flatware Pieces Bouillon Spoon: Shaped with a short handle and a round, shallow bowl to hold more liquid, this spoon is another option for a soup spoon. Butter Knife: Sometimes called a butter spreader, this knife has a rounded point so as to not tear the bread when spreading the butter. Cocktail Fork: Traditionally used…
TYPES OF DINNERWARE Stoneware: This dinnerware is generally only once-fired in temperatures from 1100 °C to 1300 °C. This process results in a partially vitrified material, and is typically glazed to add to the impermeability and strength of the finished product. Porcelain: Porcelain is constructed by heating materials to extremely high temperatures, resulting in a…