TYPES OF CUTLERY ^,^v

TABLE KNIVES

FUNCTION: Designed to cut only prepared and cooked food




FISH KNIVES

FUNCTION: Used to separate the skeleton from the body and lift the bones onto a plate




STEAK KNIVES

FUNCTION: For cutting meat.



BUTTER KNIVES

FUNCTION: To serve out pats of butter from a central butter dish to individual diners' plates




FRUIT KNIVES

FUNCTION: To cut and peel fresh fruit at the table in formal and informal dining.




CARVING KNIVES

FUNCTION: For carving fruits





CAKE SLICE KNIVES

FUNCTION: For slicing cakes



TABLE FORK

FUNCTION: For separate foods



FISH FORK

FUNCTION: To provide leverage in separating fish from the body, the fish fork features an extrawide left tine, and an optional notch, grooved to fit over the bones




DESSERT FORK

FUNCTION: To provide leverage in cutting firm dessert




FRUIT FORK

FUNCTION: The fruit fork is made with narrow tines and a long slender handle; it is approxi­mately 6¼ inches in overall length.

OYSTER FORK

FUNCTION: To hold the buttery sauce and the meat




CAKE FORK

FUNCTION: The pastry fork is used in informal dining, although it is not essential; it is not used in formal dining where two dessert utensils are presented.




CARVING FORK

FUNCTION: For carving meat




SALAD FORK

FUNCTION: To provide leverage when cutting thick veins of lettuce or broad vegetables served in salad, the salad fork is made with an extra wide left time




TABLE SPOON

FUNCTION: Used for ice cream and soup




SOUP SPOON

FUNCTION: To reach into the depth of the cream soup bowl




DESSERT SPOON

FUNCTION: Used in formal and informal dining




TEA/COFFEE SPOON

FUNCTION: Used to stir hot beverages, sip soup, and eat solid food




DEMITASSE SPOON

FUNCTION: Also known as a mocha spoon (to stir coffee made with an equal amount of hot chocolate




ICE-CREAM SPOON

FUNCTION: Used at informal meals only to eat frozen dessert served on a plate, such as ice-cream roll.




SAUCE SPOON

FUNCTION: Used to eat the sauce accompanying a dish