THE CUTLERIES, CHINAWARE AND CROCKERY

Cutleries


Teaspoon

• suitable for stirring and sipping the tea
• A teaspoon is a unit of volume measure equal to 1/3 tablespoon

Coffee spoon

• a small spoon for use with after-dinner coffee cups.
• a smaller version of the teaspoon.

 
Tablespoon

• main kind of spoon used for eating 
• A tablespoonful, an amount approximately equal to the capacity of one tablespoon, is commonly used as a measure of volume in cooking.

Fruit spoon

• used to eat fruit with presectioned segments, such as a grapefruit half.
• has a tapers to a sharp point or teeth, used for citrus fruits and melons.

 
Gumbo spoon

• used for thick soups with large pieces of meat and vegetables usually served in a rimmed soup bowl.
• round shape

Jelly spoon

• sometimes with a point and an odd-shaped edge
• used for a jelly jar

Bouillon spoon

• great for eating soups that are made from thin broth which is served in a soup cup.
• have round shallow bowls.

Soup spoon

• use for eating soup

Salad fork

• The salad fork is used in formal and informal dining. 
• It is also used for appetizer courses other than seafood, such as pate.

Oyster fork

• a small, three-pronged fork, used especially in eating seafood. 
• a small utensil made with three short wide curved tines, approximately 4 inches in overall length.
• The left tine is extra wide to assist in cutting the membrane that connects the oyster to the shell. 
• used only in informal dining.   

Dessert fork

• The dessert fork is a specialized fork ap­proximately 6 to 7 inches in length, that looks similar to a salad fork, only a little narrower.
• The left tine is extra wide to provide leverage in cutting firm dessert, such as baklava.
• used in formal and informal dining.

Sugar tongs

• small tongs used for serving cubed sugar. 
  

Butter knife

• designed with a dull edge and rounded point
• used to serve out pats of butter from a central butter dish to individual diners' plates.
• used to spread butter on the bread

Dessert knife

• used during the dessert course, usually somewhat smaller than a dinner knife.
• the rounded tip is used to section soft desserts, and the pointed tip to cut hard desserts.

Fruit knife

• used to cut and peel fresh fruit at the table in formal and informal dining.
• a pointed tip and a narrow blade that is straight or slightly curved.

Cleaver

• a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet.
• largely used as a kitchen or butcher knife intended for hacking through bone.

Chef knife

• also known as a French knife or a cook's knife, is a cutting tool used in food preparation.
• designed primarily to slice and disjoint large cuts of beef.

Cake knife

• the knife can slice through a two l or three ayer cake without getting cake stuck all over the blade.
• flat blade of the knife use to lift the slice easily onto a plate.

Chinaware

Chinaware should not have cracks or chips. There is a pattern on the chinaware or may be vibrant and clear. When placing chinaware on the table, the design must be center towards the guest.