We will talk about the types of cutlery, their use, and purpose. Of course, most of them are used mainly at grand celebrations, restaurants and banquets. In everyday life, we use basic appliances that allow us to comfortably consume food. But I think it is useful and even necessary to know about their full set, because our life is not predictable and who knows where it will take us, but we need to be ready for anything.

Basic tableware is designed for food consumption, they in turn are divided into - refectory (dining), for snacks, fish dishes, dessert dishes and a fruit set, as well as for drinking hot drinks. It is possible that additional sets may be added to the listed sets.

Table set- intended for eating main dishes - these are the first and second hot courses. The set includes a fork, spoon, knife. The cutlery is also used for putting food into a portioned plate from a common plate.

Snack bar– its purpose is cold and hot snacks, the set includes a fork and knife.

Fish- intended for hot fish dishes - the set includes a knife, fork, the difference from a snack bar is that for fish dishes a special knife is used - dull, in the form of a spatula, and a fork - with teeth smaller than a dining room one.

Dessert- designed for various types of desserts. The set includes a fork, knife, spoon. The fork has three prongs, the knife is pointed at the end and narrower than a snack bar, and the spoon is shorter than the knife.

A knife and fork are usually used for pies, watermelon, and cheese. Spoon - for mousses, ice cream, jelly and similar sweets.

Fruit– designed for eating fruits and fruit salads :) The set includes a fork and a knife, smaller in size than dessert ones, and have the same handle. The fork has two prongs.

For hot drinks- for tea - a teaspoon, knife, fork - for lemon and sugar - tongs. For coffee, use a spoon smaller than a teaspoon.

Experts count up to two hundred types of knives; the main table knives are presented below.

For eating oriental dishes they use sticks which are made from wood, bone, metal and, more recently, plastic. This is the main device for eating food of the inhabitants of China, Japan, Korea and Vietnam. If oriental dishes are served in European countries, basic utensils are additionally served with chopsticks.

Cutlery – additional

Auxiliary cutlery are those that are used for “transporting” dishes into portioned plates, or for cutting and eating exotic dishes. We will consider them in the form of a table, for a clear example.

A good example	Name	Application
	Butter knife	Used for cutting portioned piece butter and transfer to a pie plate.
	Knife Fork	Used for cutting and laying hard cheese in portions.
	Double-horn fork	For transferring herring
	Sprat fork	For transferring canned fish
	Device for – crustaceans	For consumption
	Fork for shellfish - mussels, oysters, as well as cold, sea cocktails	For consumption and cutting.
	Single tine lobster fork called needle	For consumption
		For consumption of fish hot snacks
	salt spoon	For consumption
	Salad spoon	For shifting
	A pouring spoon, popularly known as a ladle	For serving hot first courses, dairy and sweet dishes
	Large pastry tongs	For "transportation" flour products confectionery
	Small pastry tongs	Designed for transferring chocolate, marmalade and marshmallows, sugar and other small goodies.
	Nutcrackers (pegs)	Description - obvious
	Ice tongs	For shifting
	Tongs for green beans(asparagus)
	Salad tongs	Designed for “transporting” salads with a lot of greens
	Grape scissors	For convenient cutting of berries from a bunch
	Caviar spatula	For convenient “transportation”
	Rectangular blade	For “transporting” meat and vegetable dishes into a portioned plate
	Curly slotted spatula	For “transporting” cold and hot fish dishes, it is especially convenient to use it for jellied fish.
	Small shaped spatula	For transferring the pate
	Shaped large spatula	For the confectioner
	Olive fork	For convenient transferring in portions
	Spaghetti fork	For convenient consumption
	Spaghetti tongs	Designed for convenient “transportation” into a serving plate
	Snail tongs	To hold the shell during consumption

Here it is huge variety cutlery, which is used for consuming or transferring food. They significantly simplify the process and provide additional convenience and pleasure. That's all. I wish you well for and great events in your life.

In everyday life, we remember the rules of etiquette only in jokes, and at the table we sometimes make do with one spoon for all dishes. But sometimes situations arise when it suddenly turns out to be important to know how many centimeters of a shirt cuff should be visible from under a jacket sleeve and which fork should be used to eat fish.

Of course, “Cozy Kitchen” won’t talk about sleeves. But let’s try to study and remember the most common cutlery. The easiest way to do this is to use a description with photographs.

Snack cutlery

Appetizers are usually the first to appear on the table. Accordingly, they are served with cutlery, called snack bars. They traditionally consist of a fork and knife. The length of the knife from the snack utensil should be equal to the diameter of the special snack plate or 1-2 cm longer. The fork is slightly shorter.

They use a snack device when cold appetizers, hot pancakes, scrambled eggs, fried ham and some other dishes.

Basic cutlery

When appetizers are replaced by main first and second courses, the table is set with appropriate cutlery. This is the classic and most common of all types of cutlery: knife, spoon and fork. The length of the knife here is measured by the diameter of the plate. The fork and spoon are allowed to be slightly shorter. With these devices, in the absence of special ones, it is allowed to transfer your portion from a common plate.

Fish device

When serving fish dishes, cutlery for fish comes into play. This is a blunt, spatula-shaped knife and fork with four shortened teeth, compared to the “classic” one. This cutlery is intended for eating hot fish dishes, although it is often used for any fish.

However, according to the rules of etiquette, which strictly regulate all details, a different fork is intended for cold brittle fish - for sprat. This auxiliary device has a wide blade-shaped base and five teeth connected by a bridge. It should be emphasized that they do not eat with this fork, but only transfer the fish from a common plate to their own.

Dessert cutlery

Dessert cutlery and teaspoon

Let's move on to dessert and examine special cutlery for this category of dishes. This set includes a trio of fork, spoon and knife. Their size is smaller than their main counterparts, in accordance with the size of the dessert plate. The required height of the knife is measured by its diameter, as before, and the fork (with three prongs) and spoon have the corresponding dimensions. In addition, a dessert knife can be distinguished by a narrower blade than a snack knife with a pointed tip.

Ice cream scoop

A pair of dessert knife and fork is served with sweets (pies and cakes), watermelon, melon and cheese. Sweet dishes that do not require cutting are accompanied by a dessert spoon. These are different mousses, berry cocktails, compotes, sweet cereals.

It is acceptable to submit dessert spoon for ice cream. But it’s better to use a special spoon that resembles a spatula in shape.

Of course, the types of cutlery are not exhausted by this list. There are still numerous tongs, spatulas and other “special tools” that are required extremely rarely, if not at all. home cooking. For example, devices for snails, lobsters or asparagus – is it worth buying them? It is much easier to go to a restaurant for such dishes, where they must be served according to all the rules of etiquette.

Still, it is worth buying the cutlery that is most often in demand. How to learn to use them. At least in order not to become like the characters in this video.

Both formal and everyday spoons, forks and knives, first of all, must be perfectly clean. Then the hostess is not ashamed to receive guests of any level. “Cozy Kitchen” recommends a collection of methods - from stainless steel, silver and cupronickel at home.

The fork became a cutlery much later than the knife and spoon - in the 9th century. But they began to actively use it only in the 17th century: it was believed that eating with hands and a spoon was much more convenient. Nowadays, the fork has become an indispensable attribute of the dining table, but understanding the variety of types of this cutlery is sometimes not so easy. Let's try to do this

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On the picture:

Caring for cutlery. The forks do not require any special care. But so that they decorate longer dinner table, try not to leave food particles (even for a short time) on the forks, wash the cutlery immediately after finishing the meal, after washing, wipe them or dry them on a soft cloth, store all forks separately so that they are less likely to come into contact with each other (this will help avoid scratches) .

In the photo: Classic Art Palladio model from the Allmilmoe factory.

Basic (individual) forks

Table fork. Designed for all main hot dishes. It does not have any special features: it is most often placed on the table next to the plate. This fork has four long tines, its length is slightly less than the diameter of the dinner plate. It is placed to the left of the plate with the tines up, and if there are several forks, this one will be the one closest to the plate.

fish fork. Used for hot fish dishes. It is slightly shorter than the snack bar and has four short prongs. Depending on what kind of fish the device is intended for, a fork with rounded edges or a small special recess between the middle teeth (for separating bones) may lie on the table. This fork is placed to the left of the dining room.

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Snack fork. Served with cold dishes, as well as cold and some hot appetizers (fried eggs, fried bacon). It is an almost exact, but smaller copy of a table fork: the length is slightly less than the diameter of a snack plate. Placed on the table to the left of the fish fork.

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Dessert fork. Designed for dishes such as sweet pies. It is easy to distinguish it from all the others by its three teeth and length corresponding to the diameter of a small dessert plate. (By the way, the decor of a dessert fork usually differs from other cutlery in being more original.) It is usually placed on the table behind the plate, with the tines facing to the right.

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Fruit fork(salad). Served when there are apples, oranges, melons and some types of berries on the table. If served canned fruits or fruit salads, a knife and fork are not needed. And when the fruit is fresh, both devices must be served. The length of such a fork is approximately equal to the length of a fruit knife, and they necessarily have the same handles. The main difference between this fork and all others is two prongs.

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Auxiliary (general) plugs

They lie next to the dish for which they are intended.

Lemon fork from Argenta.	For the lemon- has two sharp teeth. An ordinary fruit fork can be used in this capacity.
Herring fork.	For herring- has two teeth.
Fork Fish serving fork from Christofle.	For sprats- has five teeth.
Crayfish fork by Puiforcat.	For crayfish(crabs, shrimp) - has two teeth. Unlike many other common forks, it is quite long.

The fork appeared in European table use in the 15th century. Before this, both kings and slaves ate food with spoons, knives and own hands. The first forks were flat, two-pronged and rather uncomfortable. Gradually acquiring a modern form, the device with teeth began to acquire many modifications: forks for desserts, fish, salads and other dishes appeared.

Dinner fork

A dinner fork is a regular fork with four tines, designed for eating main courses. Served with a table knife. The dinner table is taken in the left hand, the knife in the right. In order to separate the meat from the main piece, the fork is turned over with the curved side up and stuck into the meat at a slight angle. Cut a piece with a knife and put it into your mouth with a fork. To take a side dish from the plate, turn the fork upside down and use it as a spoon, helping yourself with a knife.

Fish fork

The fish fork is smaller than a dinner fork. It is equipped with four or three flat teeth. Sometimes two pairs of cloves are separated in the middle by a shallow notch. IN good restaurants A knife is served to the fish; in its absence, two forks are used to eat the fish. If you are served a whole piece of fish, press it against the plate with one, and use the second fork to separate the fish meat from the bones. After eating this part, turn the piece over to the other side and repeat the process. Ideally, after you eat the dish, there should be a neat fish skeleton left on the plate.

Salad fork

A salad fork has four tines and a wide base. The fork was given this shape specifically so that it could be used to eat salads different types. A salad knife is served with a salad fork. Use a salad fork in the same way as a dinner fork: turn it over with the curved side up and stick it into big pieces or leaves, cutting them off with a knife. When served with finely chopped, the fork is used as a spoon.

Dessert fork

A dessert fork is the smallest fork with two or three shortened tines. There are dessert forks designed for pies, cakes and pastries, and special two-pronged forks for fruit. If a dessert knife is not served, then a dessert fork is held in the right hand: pieces of dessert are separated with the edge of the fork, pricked and put into the mouth. During a buffet table, a baking fork is used: a device with a wide, pointed outer tine. These teeth cut off pieces of baked goods like a knife, holding a plate of dessert in one hand.

Sources:

• Crockery and cutlery
• Table setting. What is it intended for and what is it for?

The art of holding cutlery correctly is determined by ease of use and is prescribed in books on etiquette. To deal with fish or meat using knife and forks, you need to know a few simple principles.

Instructions

Take the knife in your dominant hand. For the majority of the world's population, this is the right hand. Take it comfortably, blade up.

Fork take it in your non-dominant hand, most likely your left (if you are not left-handed), with the handle down. Place your index finger on the “back” of the device.

To cut a piece of meat, fish or other dish without changing the position of your fingers, lower the utensils: the fork is about three centimeters from the edge of the piece. Push in until the fork rests firmly. Use a knife to cut a piece, holding it perpendicular to the fork.

Place the cut piece on a fork in your left hand. You can eat it.

If you eat with a fork without knife, hold the fork in a comfortable hand, hold it in your right (dominant) hand.

Video on the topic

Official events require table setting in accordance with all the rules of etiquette. If you plan to serve fish dishes, then there should be special fish forks on the table. They are used in the same way as regular forks, but their appearance is slightly different from traditional cutlery.

Instructions

There are two types of fish forks. One of them is intended for hot fish dishes. It is also called a chill fork. The other is a special fork for canned fish. Hot fish dishes are supposed to be eaten with a fish knife and a fork, although etiquette also allows for the use of a fork and a crust of bread as an auxiliary tool. The fish fork is usually smaller than the traditional one. According to the rules, it has three blunt and wide teeth and is wider, in comparison with dessert fork, handle.

However, modern manufacturers also produce fish forks with four prongs. The tines of a fish fork are shorter than those of standard cutlery. Often, manufacturers of four-prong fish forks make a deep slot between the two pairs of prongs. It is necessary for more efficient removal of bones from fish. Three-pronged forks look like Neptune's trident. Using a fish fork, you need to separate the flesh from a piece of fish, held with a knife, a second fork or a crust of bread, and clean it from bones and skin.

Another type of fork - a fork for canned fish such as sprat or sardines - is an auxiliary, not a main device. This means that with its help a person puts food on his plate. required amount fish, but does not use it for food. This fork is usually made in an even smaller size compared to a dessert fork or a fork for hot fish dishes. The sprat fork has a wide base. The fork has five teeth connected by a bridge. This unique shape of the fork in the form of a spatula makes it easy to remove and transfer fish without damaging or breaking it, and excess juice or oil drains through the holes between the teeth.

Today it is a completely common item, without which it is impossible to imagine modern kitchen. But previously, attempts to make a fork a household item were perceived as “excessive luxury,” and the church even called it atheism and connection with the devil.

History of origin

It is known that the first mention of a fork was in the Middle East in the 9th century. Before that, people more often ate with their hands or used a spoon. And aristocrats resorted to using two knives: with one they cut food, and with the second they helped bring food to the mouth.

There is another version of the origin of the fork. According to it, the fork appeared in 1072 in Constantinople (Byzantium). The first place where she appeared was the imperial palace. And it was made of gold, the handle was made of ivory inlaid with mother-of-pearl. And they made it especially for Maria Iverskaya, the Byzantine princess, according to her own order. So she can be considered the inventor of the fork. But it was not at all the same cutlery that is well known to us today. The fork had only two prongs and was intended primarily for skewering food.

In Italy, the fork appeared in the 17th century. It was the first country in Europe in which the aristocracy began to use a fork during meals. Later, this cutlery “reached” Northern Europe. The fork became widely used in England in the 18th century.

In 1606, thanks to Marina Mnishek, the fork appeared in Russia. Initially, this item in Russia was called “Viltsy” or “Rogatina”. Only in the 18th century the name fork was assigned to this device, and the cutlery itself began to gain popularity in use. Of course, initially the fork was available only to the rich and was served at noble dinners. It is at this time that the fork takes on the shape we know - four prongs.

Today, at modern feasts, almost a dozen different forks are used when setting the table. How to use all these devices can be read in modern specialized literature.

Types of forks

Today there are several types of forks that differ in their use. So, there are dining forks, snack forks, dessert forks and fish forks.

• Table forks largest in size. They have four teeth. As a rule, knives are placed next to them, the length of which is equal to the diameter of a medium-sized dinner plate. Accordingly, the size of the forks should be the same, or at least no more. These forks are suitable for meat (can be with a side dish), pancakes, etc.
• Snack forks slightly smaller dining rooms. They are used for hot and cold snacks.
• Dessert forks usually with two or three teeth. They are small in size and intended for cakes, pastries, pies, fruits (canned or fresh).

There is a special lemon fork, which is designed for convenient transfer of lemon slices. The fork has two sharp tines.

• Fish forks have distinctive feature– teeth of different lengths. From the name it is clear that they are intended for fish and dishes made from it. Thanks to teeth of different lengths, it is very convenient to separate fish meat from bones, as well as the pulp of oysters and mussels from shells.

In addition to forks, there are also various spatulas, needles and other utensils that make eating easier. For example, it is convenient to apply sprats with a special with a fork-spatula, which has five teeth connected by a jumper. Also, such a fork is very convenient if you need to transfer it to a plate. canned fish– she warns against deforming the fish.

Suitable for crabs, shrimps and crayfish long fork with two prongs.

To eat squid and lobster, use a special igloo, which also belongs to the category of forks.

Chill fork serves for the consumption of hot fish dishes. It has three cloves. It is very similar to dessert, only the cloves are wider and shorter.

To serve herring use two-horn fork.

dessert fork

Rules for using a fork

The table is set in such a way that all the cutlery is laid out near the plate, both on the right and on the left. Those on the right are taken with the right hand, those on the left, respectively, with the left. The device that lies farthest from the plate is taken first. So, gradually all the cutlery is used.

A fork can be held in two ways: either like a knife, with the tines down, or like a spoon, with the tines up.

The main thing is to learn how to hold a fork beautifully and correctly. It is important to remember that only three fingers work: thumb, index and middle. Moreover, the index finger should lie on top, but not on the bend, but slightly higher. And the thumb and forefinger are on the edges of the handle. The ring and little fingers are curved towards the center of the palm.

Waving a fork while eating is unethical.

When chewing food, the fork should be parallel to the plate.

Links

• Lace on a fork. Original panels, women's magazine myJane.ru