Largest spoon, with a capacity of .5 oz.
Long-handled spoon used for mixing drinks or eating desserts served in a sundae glass. dessert spoon
Spoon used for eating liquid or semiliquid desserts.
Spoon used for eating liquid or semiliquid foods; it is part of a basic place setting. teaspoon
Somewhat larger spoon, with a capacity of 1/6 oz or 1/3 tablespoon. coffee spoon
The smallest utensil in this category, hence sometimes called a small spoon.
Very sharp knife, often serrated, used to cut firm, often fried, pieces of meat.
Large all-purpose knife that is part of a basic place setting. cheese knife
Its curved, double-pointed tip makes it easier to spear individual pieces of cheese.
Wide-bladed knife used to remove bones from a fish served whole.
Small knife used to cut desserts into bite-sized pieces.
Blunt knife set out when bread is served and used for buttering it.
Fork used to spear the bread served with a cheese fondue, or the meat served as part of Chinese fondue or fondue bourguignonne. dinner fork
Large all-purpose fork that is part of a basic place setting. fish fork
Large fork, usually used for eating fish dishes.
Fork used mainly for eating salad.
Fork used to cut desserts into bite-sized pieces.
Fork used mainly to separate the flesh of a mollusk from its shell.
· Bead Cutlery - this well know design was first created by a London Silversmith in the 18th Century. The design consists of intricately carved tiny beads that border the cutlery. It is a staple cutlery design and has been known as a classic for a very long time. · Grecian cutlery- This particular design is well known for being quintessentially English and consists of cutlery with edges designed to emulate the Ionic columns. The general look and feel of Grecian cutlery is...
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