F & B Service Equipment: Crockery

China is a term used for crockery whether bone china (expensive and fine), earthenware (opaque and cheaper) or vitrified (metallised). Most catering crockery used nowadays tends to be vitrified earthenware, which is very durable and haven been strengthened. Chinaware is made of silica, soda ash, and china clay, glazed to give a fine finish. Chinaware is more resistant to heat than glassware and can be found in different colours and designs which are always coated with glaze.

There are many classification of catering china they are:

· Bone china: Bone china is porcelain made of clay mixed with bone ash. This is very fine, hard china that is very expensive. The decorations are to be found under the glaze only. The price of bone china puts it out of reach of the majority of everyday caterers, and only a few of the top class hotels and restaurants would use it. The range of design, pattern and colour is very wide and there is something to suit all occasions and situations.

· Porcelain: Porcelain is a ceramic material made by heating selected and refined materials, which often includes clay of kaolin clay, to high temperatures. The raw materials for porcelain, when mixed with water, form a plastic body that can be worked to a required shape before firing in a kiln at temperatures between 1200°C and 1400°C. The toughness, strength, and translucence of porcelain arise mainly from the formation of glass at high temperatures and the mineral palate within the fired body.

· Earthenware: Earthenware may sometimes be as thin as bone china and other porcelains, though it is not translucent and is more easily chipped. Earthenware is also less strong, less tough, and more porous than stoneware, but its low cost and easier working compensate for these deficiencies. Due to its higher porosity, earthenware must usually be glazed in order to be watertight.

· Stoneware: Stoneware is a hard pottery made from siliceous paste fired at high temperature to vitrify (make glassy) the body. Stoneware is heavier and more opaque than porcelain. The usual colour of fired stoneware tends to be grayish, though there may be a wide range of colours, depending on the clay. It has been produced in China since ancient times and is the forerunner of Chinese porcelain.

1. Quarter Plate 6’’(15cm diameter) - Used to keep bread, cheese or as an under-liner. It is also known as B&B Plate (bread & butter, under plate, side Plate)

2. Half Plate 8’’ (20 cm diameter) - Used to serve starters, pasta, dessert, fish etc. It is also known as dessert plate, fish plate

3. Full Plate 10’’ (25cm diameter) - Used to serve main course. It is also known as dinner plate, joint plate, meat plate.

4. Soup bowl 250ml - Used to serve soup, breakfast cereals

5. Soup cup 250ml - Used to serve thin soup. It is also known as consommé cup and has two handles.
6. Soup Plate 8’’ (20 cm diameter) - Used to serve both thick and thin soup. Half plate is used as an under-liner. It is not in use nowadays.
7. Breakfast cup 240-300 ml (8-10 Fl oz) - Used to serve all Tea and coffee during breakfast
8. Tea Cup 200 ml (62/3Fl oz) - Used to serve tea during the day
9. Coffee cup 97-100 ml - Used to serve coffee after lunch or dinner. It is also known as demi-tasse.

Other china ware are

1. Salad crescent
2. Egg cup
3. Ashtray
4. Creamer
5. Coffee / tea pot
6. Sugar basin
7. Milk jug