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 are served to the table.

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 various mousses, berry cocktails, compotes, sweet cereals.

It is acceptable to serve a 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, for 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.

You've finally found time to visit a good restaurant. It took us a long time to put together our look – a beautiful dress and shoes, painstakingly done makeup and hair. Beauty! Now you are already at the table, you have made an order and everything is going nowhere better, if not for one thing... There are a LOT of different forks, spoons, knives and some other completely incomprehensible things on the table!

A slight panic begins. Why so much?! Which fork is for what?! Why is it so difficult??? You can, of course, put aside your shyness and ask the waiter everything. Or you can prepare in advance and show off your good manners. This article will help you feel confident at possible banquets, receptions, restaurants and guests.

It is customary to classify cutlery into two groups: basic (individual) And auxiliary (collective). The devices included in the main group (individual) are used directly for eating, and those belonging to the second group (collective) are used to lay out dishes. In our article we will talk specifically about devices that are used at the table for eating food, and not for cooking, so we will leave ladles, skimmers, and various spoons for stirring aside.

The main devices are divided into subgroups according to their purpose: canteens, fish bars, snack bars, dessert bars, fruit bars(I think it’s clear from the names what this group is for).

The usual basic one is only 24 devices. (knives, spoons, forks, and teaspoons - 6 pieces each). It seems to be nothing complicated, however, in addition to the standard basic set, as I mentioned above, it was invented many specialized cutlery, the purpose of which is difficult to understand based only on their appearance.

Cutlery

See for yourself what kind of cutlery you might encounter ( Pictures enlarge when clicked):

1 - coffee spoon
2 - teaspoon
3 - dessert spoon
4 - tablespoon
5 - large pastry tongs for laying out baked goods
6 - spoon for preparing mixed drinks (cocktail spoon)
7 - asparagus tongs
8 - ice tongs
9 - small pastry tongs for laying out sugar and assorted chocolate
10 - cigar pruner (suddenly you decide to pamper your spouse with a luxurious cigar)
11 - lemon fork
12 - serving fork (small fork with two strong teeth, for example for cold meat, cut into slices)
13 - cocotte fork (for julienne)
14 and 15 - a shovel-shaped blunt knife for fish main courses and a fish fork with a recess for separating bones
16 and 17 - dessert knife and fork
18 and 19 - dessert knife and fork
20 and 21 - knife and fork snack bars
22 and 23 - knife and fork snack bars
24 - pouring spoon
25 and 26 - table knife and fork for main courses (except fish)
27 - pastry spatula for laying out pastries and cakes
28 - pate blade
29 - oblong-shaped fish spatula for laying out cold and hot fish dishes
30 - caviar spatula
31 - ice cream scoop in the form of a spatula with slightly curved edges

32 - grapefruit knife with serrated and pointed blade
33 - cheese knife
34 - lobster set
35 - pizza cutter
36 - set for cutting meat - a large sharp knife and a fork with two prongs (for cutting roasts and poultry)
37 - squeezer - for squeezing lemon
38 - tongs for lump sugar.
39 - spoon for spreading ice cream
40 - spoon for sugar (small deep)
41 - spoon and fork for mixing and laying out the salad (the fork has three wide teeth, and the spoon can have a slot in the middle or with a tooth)
42 - salad tongs
43 - spaghetti tongs
44 - spaghetti fork

In addition to the knife, fork and fish spatula shown in the first picture, you can get some special versions of them:

45 - spatula for serving fish dishes, but with slots
46 - options for a two-pronged fork for serving herring
47 - chill set for eating hot fish appetizers, unlike standard utensils for fish, here the knife does not look like a spatula, it is just straight, the fork has not four teeth, but three and they are wide
48 - fork for laying out sardines and sprats, maybe without an upper “jumper”

Well set table- the calling card of any housewife. How to do this correctly?
There are certain rules for setting the table.

DEVICES

As we know, no meal can be complete without cutlery. Moreover, on a festive table, cutlery is the most important part of the setting. One festive service is not enough; everything here must be at the highest level.

Nowadays you can’t find a person who doesn’t know what a fork, spoon or knife is. But cutlery finally came into use only in the 17th century.

Appearance cutlery is shown in the photo.

1 coffee spoon
2 teaspoon
3 dessert spoons
4 tablespoons
5 large pastry tongs
6 spoons for preparing mixed drinks
7 asparagus tongs
8 ice tongs
9 small pastry tongs
10 cigar pruners
11 and 12 lemon fork
13 cocotte fork
14 and 15 shovel-shaped dull knife for fish main courses and a fish fork with a recess for separating bones
16 and 17 dessert knife and fork
18 and 19 dessert knife and fork
20 and 21 knife and fork snack bars
22 and 23 knife and fork snack bars
24 pouring spoon
25 and 26 table knife and fork for main courses (except fish)
27 pastry spatula
28 pate blade
29 fish shoulder
30 caviar spatula
31 ice cream scoops

Let's see what the insidious table servers can slip us...

Meat knife, large knife ("couteau") Together with a meat fork, it is placed on the table, served with large heated meat plates with hot appetizers or with main courses (including fish), as well as a meat fork and pots of soup; length from 20 to 24 cm.

Meat fork, large fork ("tourchette") Used in conjunction with a meat knife for all dishes served in large warmed meat plates for hot appetizers or main courses; can serve as an addition to a soup spoon and is added to spaghetti served in a soup bowl; with a meat knife is also used for soup pots: length from 19 to 21 cm.

Soup spoon, large spoon ("cuillere") For cream soups and puree soups served in soup bowls; placed with a fork for spaghetti, which is served in soup bowls; also used as a spoon for sauce; can be served complete with a meat fork; size 19-21 cm.

For butter when serving breakfast; also placed with a dessert fork when serving most cold appetizers; used with a dessert fork when serving cheeses and fruits: if you don’t have a special caviar knife at hand, you can also use this knife; size 19-21 cm.

Placed when serving breakfast along with a dessert knife, with which most cold appetizers are served; also used together with a coffee spoon when serving cocktails; served together with a dessert knife for cheeses and fruits, and with a dessert spoon for sweets, baked goods and soft stews; size 18-19 cm.

For soups served in special broth plates, it is placed if there is no special spoon for broth at hand; used in conjunction with a dessert fork for sweets, baked goods and soft stews; size 18-19 cm.

For serving breakfast, as well as coffee, tea and cocoa (chocolate), if they are served in special cups; for double coffee-mocha. Placed next to cups of hot chocolate, as well as tea cups or glasses; used when serving marmalade or honey (in its natural form); for special soups and extracts, which are served in special soup bowls with a soft side dish; for consommé, if you don’t have a special spoon at hand. For soft-boiled eggs: for not very spicy seasonings and side dishes; for such types of dessert as cream; for eggs and egg dessert, if a special spoon is not available; for cocktails (placed with a dessert fork and a cake fork); in combination with a fork for oysters and other seafood when serving special seafood cocktails; size 13-15 cm.

For mocha coffee served in special cups; also used for special soups and spices served in soup cups; for small shells in shells; size 10-11 cm.

For opening live oysters with or without special protective gloves. This knife is essential for opening oysters. It has a short blade and a pointed end, allowing it to be inserted between the valves of shells. The knife for opening oysters must have a guard that protects your hands from the sharp edges of the shell; The short and thick handle is comfortable to hold firmly in the hand, which is very important when you need to perform this difficult culinary task. With experience this becomes easier. This knife can also be used to open shellfish. A knife for opening oysters must be durable - a fragile one may break in your hand. The last time we bought oysters, a knife came with them. I figure that once we buy them a few more times, we'll be able to accumulate a whole collection of knives that are no longer good for anything.

For live natural oysters; used together with a coffee spoon intended for fresh seafood cocktails served in cups; size about 15 cm.

For soups served in special broth cups; size 16-17 cm.

For serving breakfast; for regular or festive serving; can also be used for caviar if there is no special knife for this purpose; size approximately 17 cm.

For soups served in consommé cups; size 14-15 cm.

For soft-boiled eggs served for breakfast; mother-of-pearl, made of hard plastic or horn, but in no case made of silver or silver-plated metal (silver darkens from eggs); size approximately 11 cm.

For ice cream and dishes made from it; size approximately 18 cm.

Together with a fish knife: for easily cut fish dishes, as well as for dishes made from fish with scales or shelled seafood; size about 18 cm.

For easily cut fish dishes, served together with a fish fork (it cannot be used when serving steamed salmon, plain salmon, marinated herring, lightly salted herring, steamed or pickled eel), and is also used when serving fish dishes with scales and shelled seafood products; size 19-21 cm.

Extended fork, also known as fondue fork For all types of fondue (meat, cheese and chocolate, as well as bouille fondue). In general, fondue is also a topic for a separate post ;) And in general, it’s a good thing.

For dishes with sauces; put with a fish knife (if fish dishes are served with a lot of sauce); size 18-19 cm.

For citrus fillets.

For extracting citrus pulp.

For cutting lobsters, lobsters and crabs; size approximately 23 cm. A lobster fork is a contraption of the most interesting design: on the one hand, it is a “picker” in the form of a forked hook for cleaning out the remaining meat in the claws, and on the other, it is a spoon for scooping out juice from them. The middle is flattened (sometimes there is even a cancer engraved on it) to make it easier to manipulate the instrument.

For cracking shells and cutting limbs of lobsters, lobsters, crayfish and crabs; size about 20 cm. There are several types of arthropod tongs, and they are used in different ways. Those with a more complex design - “two in one”, scissors and tongs - cut the shell along the body, as if “unfolding” the edges. Others, simpler - they break in several places, “split”, “crumb”, “press” at the edges. After which, in any case, they drill for the fork (see above).

For extracting caviar from small glass vases; made of horn or mother of pearl; size about 20 cm.

For spreading caviar on toast sandwiches or pancakes; made of horn or mother of pearl (a metal knife will change the taste of the caviar); size about 20 cm.

For cutting crabs (placed with a knife); size about 18 cm.

For cutting crabs (place with a fork); size about 18 cm.

For pastries, pastries and cakes served in cafes and pastry shops; used in the same way as a butter knife; size 15-16 cm.

Logically complements those narrow “lemonade” glasses or tulip-shaped glasses in which fruit drinks, juice and lemonade are served. It is also served with chilled tea.

If the snails are served in “snail bowls” (something made of earthenware - a cross between a frying pan, a waffle iron and a saucepan), then no tongs are needed due to the lack of a shell on the snail. In all other cases, you can’t go without tongs: the snails are served hot, so you can’t easily pick them up with your bare hands.

Holding the snail's shell with tongs, which we hold in our left hand, we carefully pick up the snail with our right hand and put it whole into our mouth, trying not to splash ourselves or others around us. By the way, mussels are eaten the same way as snails. And cold fish cocktails.

Serve for transferring asparagus from the grill to a plate. Comes with an asparagus rack. In general, asparagus is eaten with your hands.

Guess for yourself what they do with THIS. Although in general, of course, when eating corn cobs, you simply hold both ends with your hands.

Half (perhaps less if the steak is good) of the pleasure of a steak is lost if you cut it with the wrong knife. The right knife cuts steak like butter - as long as it's a table knife and not a kitchen steak knife...

But in general

All devices are divided into individual (main) and general (auxiliary).

Individual devices are intended for receiving dishes, common ones are for laying them out.
Individual cutlery includes snack, fish, table, dessert, and fruit.
Cutlery- fork, knife and spoon - used when setting the table to serve first and second courses. A spoon and fork are also used for laying out dishes in the absence of a special device.
Snack utensil- fork and knife. It differs from cutlery in its smaller size and is used when serving cold dishes and snacks. The knife may have a serrated edge.
Fish device- a fork with four short teeth and a recess for separating bones and a knife with a short and wide blade in the form of a spatula - served with hot fish dishes. If you don’t have a fish knife, you can serve a hot fish dish with fish or regular table forks.
Dessert device- slightly smaller in size than a snack bar, used when serving sweet dishes and fruits. A dessert spoon is served with fried eggs, berries with milk or cream, as well as broth in a cup. Sometimes a fork has three tines, one of which is pointed and widened.
Fruit device- consists of a fork and a knife. The knife is smaller than a dessert knife, with a pointed end, pen-shaped, and a fork with two prongs. Fruit utensils are used for serving when apples, pears, pineapples, oranges, as well as watermelons and melons are served at the table. One fork is enough for canned fruits and fruit salads.

For ice cream, a special flat spoon in the form of a spatula with slightly curved edges is used.
Tea is served with a spoon (teaspoon), sugar tongs, knife and fork for lemon. The knife is used for cutting lemons and has a zigzag edge. The fork is small, elegantly shaped with two prongs.
Coffee is served with a spoon (coffee spoon), the same as a tea spoon, only smaller in size.

For slicing and arranging cheese, butter, lemon are used general appliances:
- butter knife with extended base;
- knife-fork for slicing and laying out crescent-shaped cheese with teeth at the end (used when serving cheese in pieces);
- spoons for laying out salads, larger than table spoons;
- pouring spoons for first and sweet dishes (jelly, compotes) of different sizes, spoons for sauces (have a spout);
- a special spoon with an upper holder for placing hot dishes on plates;
- - a two-pronged fork for laying out herring, a fork-spatula for laying out canned fish in oil with five teeth connected by a crossbar, which eliminates the possibility of deformation of the fish carcass;
- large pastry tongs for laying out baked goods, small ones for laying out sugar and assorted chocolate;
- sugar crushing tongs with sharp and strong blades;
- nut tongs;
- tongs for food ice;
- caviar spatula for granular and chum salmon caviar;
- an oblong fish spatula for laying out cold and hot fish dishes;
- pastry spatula for laying out pastries and cakes.

Commonly used utensils also include knives for cutting cakes, strainer spoons for straining tea, spoons for spices, etc.
Cutlery and utensils must be wiped with a towel before use.
Before use, prepared dishes and utensils must be placed in a convenient place and covered with a napkin or towel.

When purchasing cutlery, be sure to ensure that they match the style of the dishes. You can buy either two sets, or one basic one, which you can expand in the future. There are almost no boundaries for such expansion, since almost every dish has its own special device: an oyster fork, an oyster knife, a lobster fork, lobster tongs, a caviar spatula, a caviar knife, a caviar spoon, etc. .d.

Table setting varies depending on the nature of the meal: breakfast, lunch or evening service to guests.
For breakfast, a vase with paper napkins (or linen ones), a pie plate are placed on the table, a knife and fork, and a teaspoon are served. The pie plate is placed to the left of the place where the dinner or snack plate should be. The fork is placed on the left, horns up, the knife is placed on the right, with the blade to the left of the place intended for a dinner or snack plate. A teaspoon is placed behind it. Snack plates are not placed on the table, because breakfast dishes are served already placed on appropriate plates (they need to be served if the appetizer or breakfast dish is served in a salad bowl or ram, etc., since it is not customary to eat from such dishes).
For quick service during the day at lunch, a substitution plate is placed on the table and a snack bar is placed on it, a pie plate is placed to the left of it, a table fork is placed between them, and a table knife and a spoon (table or dessert) are placed to the right of the plate; The wine glass is placed in front, behind the table knife. There should also be a vase with paper napkins or linen napkins on the table, which are placed on snack plates and spices. The distance from the edge of the table to the handles of the cutlery and the snack plate is 2 cm, and to the pie plate - 5 cm.
Snack or dinner plates are placed only when dishes are served in dishes from which it is not customary to eat.
During such a meal, it is allowed to use oilcloth on the table instead of a tablecloth or cover the tablecloth with film.
When setting a table for a leisurely lunch or dinner, place a snack plate exactly opposite the chair at a distance of 2 cm from the edge of the table, and to the left, 5-10 cm, a pie plate.
Between them, place a snack fork and a dinner fork, tines up, and to the right of the snack plate - two knives: a table knife and a dinner fork with the blade facing the plate. A wine glass is placed behind the appetizer plate to the right; Place a folded napkin on the plate.
Place salt and pepper in the middle of the table.
A vase of flowers is also placed in the center of the table. If the table is set for four people, place an ashtray on the corner or on the side facing the aisle.
When serving dishes, the serving is supplemented depending on the nature of the dishes.

There is a misconception that beautifully setting the table should only be for guests. Simplified eating conditions are acceptable during picnics, travel and hikes, but they do not need to be practiced at home.

For everyday dinners, pastel-colored linen or cotton tablecloths are best. You can also use plastic tablecloths and various napkins that are quite easy to use. The set of basic dining utensils for one person includes: shallow and deep plates, dessert plate or bowl, spoon, fork, knife and teaspoon.

For dinner, the table is set as follows: small plates are placed, dessert plates or bowls are placed on them, and cutlery is laid out. If you will only use a spoon and fork, they are placed on the right side of the plate.

If you need a knife, then the fork is placed on the left side, and the knife and spoon on the right. The knife is placed with its tip towards the plate, and not towards the neighbor at the table. Place a teaspoon or dessert fork over a shallow plate. The soup is served either in a deep plate or in a special soup pot. Soup is always served on the right side.
If a salad and a hot dish are served for dinner, then small plates are placed first, and dessert plates are placed on them. If a hot dish requires a knife, then the fork is placed on the left side and the knife on the right.

If only a fork is needed, and a knife is needed only for greasing the bread with butter, then both utensils are placed on the right side. If you are serving compote for dessert, which contains fruit with seeds, then the bowl is placed on a saucer. Place a teaspoon or dessert fork over the plate.

The paper napkin is folded diagonally and placed on the left side of the plate next to the fork. If coffee or tea is served in a coffee pot, cups and saucers are placed in advance. If tea or coffee is poured into cups, then they are served on a tray, along with a stack of saucers. Then, when serving, a teaspoon is placed on each saucer. Sugar is served on the table in a sugar bowl with a teaspoon or special tweezers. You can serve milk or cream in a milk jug.

SERVING EXAMPLES FOR A TWO-COURSE MENU
A deep plate is used for the main course. The dessert plate is served later as needed. Cutlery is arranged in such a way as to avoid confusion in its use: the knife and fork lie next to the main dish and, accordingly, are intended for it. The dessert spoon lies behind the plate with the handle facing to the right. If wine is served, then on the right behind the knife there is a corresponding glass for white or red wine. If several drinks are served (beer, juices, water), the remaining glasses should be placed in the same place.
In this case, a deep plate intended for spaghetti sits on a large stand. A bread plate is a must with Italian dishes. Spaghetti is eaten with a spoon and fork, so the knife is replaced with an appropriate utensil, the dessert spoon lies in the same way as in the previous case, and the butter knife lies on the bread plate. Water is always served with Italian dishes, so a glass of water (mineral, for example) should be in the first position, closer to the dish. The wine glass is located on the top left behind the water glass.

If the menu includes several dishes that require the use of separate appliances, proceed as follows. A table knife is placed closest to the plate, next to it to the right is a fish knife, and last is a snack knife. By the way, if you serve butter with bread, then place a small butter knife on the bread plate (or pie plate), which should be located to the left of the fork. If soup is served, the soup spoon is placed between the snack knife and the fish knife. It can be used instead of a fish knife if a fish dish is not provided. On the left side of the plates there are forks corresponding to the knives - table, fish, diner. The distance between the devices should be slightly less than 1 cm, as well as the distance between the plate and the devices. The ends of the cutlery handles, as well as the plates, should be 2 cm from the edge of the table.

Alcoholic drinks are provided with their own dishes, which are placed next to the wine glass, to the right of it.
When there are several items for drinks, the wine glass is moved to the left of the center of the plate, and next to it, to the right, the rest of the items are lined up on the same line. But it is not customary to place more than three items in one row. When fully served, drink items are arranged in two rows. The distance between objects should be at least 0.5-1 cm.

Prompted dynazz , for which special thanks :)

It is impossible to imagine how to do without cutlery at the table. Cutlery, snack bars, dessert cutlery - how do they differ? Variety of materials: silverware, cupronickel, stainless steel, how to decide?

This article is intended for persons over 18 years of age

Have you already turned 18?

Family silverware: what is it?

Before the advent of modern stainless steel, silver cutlery was in use, which is why these sets were called silverware. The phrase “family silverware” has also been heard, but what does it mean? When a girl got married, she received a set of cutlery as a dowry from her mother and grandmother. Each item had an engraving - the initials of the name and maiden name on the female side, which is why the silver received the name “family”. This set of cutlery was of great value, was the personal property of the wife and was not included in the division of property in the event of a divorce.

Despite the fact that new, more practical and corrosion-resistant materials have appeared, the name “silverware” has been preserved, and when we talk about it, we mean any set of cutlery, no matter what metal it is made of.

Cutlery: what to eat?

Forks, knives, spoons, spatulas, tongs (and that's not the whole list) — What kind of tools for eating can you find on the table! Let's figure out what's what.

The entire range of cutlery can be divided into: two groups:

1. Individual table set (those cutlery that is served personally for each guest at his seat).
2. Shared/auxiliary cutlery (these are used for serving food).

Having taken our place at the table, we can see several cutlery near the plate at once: a spoon accompanied by a fork and a knife (or even more than one pair). What to do with them? Which device to start with and what to eat? Let's go in order.

Spoons

Tablespoon

Every housewife has more than one soup recipe on her menu list. And if she happened to live during the Victorian era, she would also have to have in her arsenal several types of spoons for each of the dishes, from the usual soup to cream soup or broth.

Long oval tablespoons were intended for soups “with something in them,” or more precisely for soups with vegetables, cut into cubes or strips, rice or meat. For pureed soups and broths there was a large round spoon (for broth a little smaller), and the soup should be sipped from the side edge. Nowadays, for all types of soups, we use one oval-shaped tablespoon - this is the main cutlery for first courses.

Dessert spoon

The modern set of cutlery has been so reduced that you won’t find a dessert spoon in it. As a rule, we have a so-called universal spoon, which can be used to eat soups and desserts, and a tea spoon, which is intended for both tea and coffee. However, in many homes you can find a dessert spoon. Its length is approximately 17 cm - less than a tablespoon, but more than a teaspoon. It is this intermediate size that gives it an advantage, for example, when porridge is served to the table. Agree, eating porridge with a teaspoon takes too long, and scooping it with a tablespoon is too much!

Tea spoon

A teaspoon is another item from the must-have table set. And it is not surprising, because it is used not only during tea drinking, but also for breakfast, desserts, coffee, or simply to pour sugar. But initially this spoon was invented to stir cream or sugar in a cup and remove tea leaves.

coffee spoon

The purpose of a coffee spoon is obvious, but it differs from a tea spoon only in its smaller size. Indeed, it is quite difficult to fit a teaspoon in a small cup for strong espresso! By the way, you don’t have to have coffee spoons in a standard table set; any other small spoons will do. But if you and your guests love this strong drink, then purchasing a set of coffee spoons will not hurt.

Tea spoon with ice

You will be surprised, but this spoon is the longest on the table, from 17 to 25 cm. And it acquired this length due to the height of the glass into which iced tea is poured. The head of this spoon is smaller than a teaspoon, but with the help of a long handle you can easily reach the bottom of the glass and stir the sugar. By the way, this spoon is very convenient for eating desserts from tall glasses.

Forks

Table fork

The dinner fork is the largest fork 19-20 cm length. In the Victorian era, each type of main course required its own fork. But these days we use only one for main hot dishes: roast, poultry or game with a side dish. This fork can also be present at breakfast.

The dinner fork is the most important of the forks and should be included in every housewife's cutlery set.

Salad fork

Salad forks have been popular for over a hundred years. And this is not surprising, because salads have become a mandatory part of the menu.

A salad fork is smaller than a table fork, its length is about 15 cm. The location of this fork in the serving depends on when the salads will be served. The salad fork lies to the left of the dining room - this means that salads will be served before the main course, as is customary in American etiquette. Europeans serve salad at the end of the meal, so the salad fork is placed closer to the plate. Decide for yourself which option is more convenient for you!

By the way, a salad fork can be used as a main fork at breakfast or as a dessert fork.

Fish fork

This fork is quite easy to recognize: its outer tines are thicker than the inner ones, and between the central tines there is a special notch or depression. The shape of the fork is adapted to make it more convenient to cut soft fish meat and remove bones. Fish fork approx. 17-18 cm in length. If you don't have a fish fork, feel free to use a kitchen fork.

Seafood fork

A small, unusually shaped trident-shaped fork is a seafood fork. It’s very easy to remember; children’s associations with the tine of the ruler of the seas and oceans immediately come to mind. This plug is approximately 12-14 cm long and has three teeth curved towards the center.

Trident fork - although universal, but Not The only cutlery for seafood. For example, for oysters and mussels, a three-prong fork is also used, but With more powerful left tooth (for easy separation of the mollusk from oyster place). A for crabs, crayfish and shrimp, an extended fork with two teeth (usually in complete with forceps).

If you decide to serve a seafood cocktail at the table, but your cutlery set does not have similar forks, then simply replace them with salad forks.

Dessert fork

Forks for baking, pie, cake, pastries - these are all types of dessert forks. Yes, yes, we remember that in the Victorian era literally every dish had its own cutlery, but these days there is no such need. A standard dessert fork is approximately 15 m long and has short tines. It's very convenient to eat cake with. Even if you are used to eating baked goods with a teaspoon, be sure to try it with a fork, you will feel the difference! And yes, a dessert fork can easily be replaced with a salad fork.

Knives

Table-knife

This knife is a must-have item in your dinner set; not a single meal is complete without it. The length of the table knife is about 23 cm, and its place is always to the right of the plate. The most convenient way is to use a utility knife. It is a little shorter - about 22 cm, but it alone can easily replace table and salad knives.

Fish knife

By and large, this knife bears little resemblance to a knife at all: it has a rounded shape and does not have a blade. There is no need to cut the fish with this knife, because the fillet is soft enough and can be cut with a fork. In this case, the knife acts as a spatula and separates the fish fillet from the bones, thereby helping the fork reach the bones. The fish knife is an optional item, so you can safely use a table knife for fish dishes.

Steak knife

We are accustomed to table knives having dull, rounded blades. But there is also one sharp table knife - for steak. This knife began to be actively used after World War II. A rare manufacturer has sharp knives in its assortment, so you can use ordinary cutlery knives instead. But in this case, try to exclude steaks from the menu.

Salad knife

During the Victorian era, salad knives were often used, but then they had a special difference from other cutlery - their blade was silver. The whole point is that lemon juice and vinegar, used for dressing salads, spoiled and corroded all metals, with the exception of silver. But after 1911, when the invention of stainless steel was patented in the United States, a special salad knife began to appear on tables less and less often, and a utility knife began to be used instead. Although these days we often see a salad knife, usually paired with a salad fork.

dessert knife

This knife is served with a dessert fork. Its length is approximately equal to the diameter of a dessert plate, and its shape is narrower and more pointed than a salad knife. A dessert knife is used when serving cheese, fruit and such desserts when a fork simply cannot cope.

Butter knife

The smallest of all knives, about 16 cm, is the butter knife. If you like to serve bread and butter to the table, then be sure to have such knives in your arsenal, and personally for each guest. Moreover, there should be another knife in the butter dish - for cutting butter: it is with this that a piece of butter is cut off from a common piece and placed on the bread, and the further process takes place with the help of a personal knife for spreading butter.

What cutlery is made of: review of materials

We have sorted out the assortment of cutlery. But one, perhaps the most important question remains: what are they made of? Just as in the case of dishes, the cost of cutlery directly depends on the material from which they are made. So, let's figure it out.

Silver

One of the most expensive sets of cutlery will be a set made of silver, this is obvious. But even here you will see a decent range of prices and will probably be surprised. Although, it would seem, silver is silver in Africa! But we must understand that 100% silver itself is too soft and therefore impractical to use. For this reason, impurities are always added to pure silver in order to achieve the required hardness of the material.

The highest standard silver - 925 - is a mixture of pure silver and copper in a ratio of 92.5 to 7.5. As a rule, cutlery made from such an alloy has a mark and a crown symbol. Their price is appropriate: for example, for a set of cutlery for 6 persons made of 925 sterling silver (made in Kubachi, Russia) you will have to pay about 100,000 rubles, and the same set of the Arthur Price of England brand will cost about 700,000 rubles.

Regular silver alloy contains a lower content of pure silver, the most commonly found fineness being 875. Accordingly, the price of such a set will be lower.

Silverware is a family treasure and is passed down from generation to generation. We often go to jewelry stores to buy silver cutlery, but it is better to buy this kind of thing in specialized tableware stores. You have the right to ask the seller for a quality certificate to ensure the absence of heavy metals in the alloy. And remember, silverware can only be gold-plated. If the silver is coated with varnish, enamel or blackening, then this is already a souvenir product and it is prohibited to use it for food.

Gold-plated cutlery

If you think that there is nothing more expensive than high-quality silverware, then you are mistaken. Gold-plated cutlery sets come to the fore. They are made of silver or steel using special technologies, and gold plating is applied to the entire surface of the objects or partially (for example, only on the handles).

The cost of gold-plated cutlery will be prohibitive for many. For example, a set for 6 people from the Arthur Price of England brand (composition: 925 sterling silver and 24 carat gold plating) will cost more than 1,000,000 rubles, and a set of Empire Flame All Gold from the Clive Christian brand for 12 people (composition: high-tech steel and 24 carat gold plating) will cost about RUB 1,800,000.

If such prices scare you, but gold-plated cutlery is your dream, then you can find cheaper sets of the same brands, but with less gold plating. For example, the same brand Clive Christian offers gold-plated Empire Flame cutlery for 12 people - 125 items (composition: matte polished steel and 24-karat gold decoration) at a price of RUB 450,000. Another worthy option is the Alt-Chippendale collection from the Robbe & Berking brand (60 micron silver plating, 24 carat gold plated thickness, made in Germany), a set for 12 people (69 items) will cost RUB 530,000.

Cupronickel and nickel silver

Another group of cutlery that belongs to the luxury class is cutlery made from cupronickel and nickel silver.

Cupronickel is an alloy of nickel, copper and manganese. Nickel silver is slightly softer than cupronickel, since it contains zinc, and devices made from the alloy are marked MNC (copper/nickel/zinc). Nowadays, you almost never see tableware made of cupronickel, unless these are things that you inherited from your grandmother. But nickel silver appears on store windows, but not in its pure form: products with MNC embossing are coated with silver, gold, or blackened. The Royal Buckingham brand offers a set of Empire cutlery (composition: nickel silver with 20 micron silvering and mirror polishing) for 6 people (42 items) for RUB 110,000.

Stainless steel

The most popular, affordable and easy-to-clean cutlery is made from well-known stainless steel. The main alloy component that protects against rust and corrosion is chromium. Accordingly, the higher the percentage of chromium in the alloy, the better (12-17%). In addition, cutlery made from chrome steel does not absorb odors.

It happens that in addition to chromium, nickel is also added to the alloy (8,5-10%). The nickel content in the composition enhances the anti-corrosion properties and makes it resistant even to very concentrated acids. The color of chrome-nickel steel is also slightly different from regular stainless steel: a warm creamy shade versus a bluish tint.

Hint: if when purchasing stainless steel cutlery you see the 18/10 marking, then you need to understand that the composition contains 18% chromium and 10% nickel.

The stores offer a huge range of stainless steel cutlery - all sizes, modifications and designs, choose according to your taste. As an example, I will give some popular brands: Eternum (Belgium), Apollo (England), Rondell (Germany), Herdmar (Portugal), Pintinox (Italy), Mayer&Boch (China).

A set of silverware of the highest standard for serving a meal costs a lot of money, so, as you now understand, silverware is often just a phrase preserved from time immemorial, which today has nothing to do with the actual composition of the alloy from which the set of cutlery is made.

Nevertheless, silver can be found on tables, but more often as a single item - for serving certain dishes. But there is an alternative: you can easily find more affordable, decent sets not made of precious metals, but made of stainless steel, which are also corrosion-resistant and more practical to maintain.

A variety of styles, shapes and designs - you can find all this in stores and choose any set of cutlery to suit your taste!

Fork history January 31st, 2014

No trick against the fork
one hit - four holes!

Word fork(English fork) comes from the Latin “fulka”, which means garden fork. The fork, as a cutlery, was familiar to the ancient Greeks. At that time, forks were relatively large, had only two massive straight tines and were used to distribute large chunks of meat among dishes. Another early mention of a fork can be found in the Old Testament, Samuel 2:13 (“When someone offered a sacrifice, a priestly boy, while the meat was boiling, came with a fork in his hand.”).

When you admire ancient portraits of noble beauties in an art gallery, it never occurs to you that these refined creatures at banquet tables ate meat and fish with their hands. Back in the 16th-18th centuries, rules of good manners prescribed not to take meat with all your fingers, much less with two hands, but only with three fingers; Do not wipe your fingers on your clothes, but rinse them in a special bowl of water...

At one time, in wealthy European homes, it was fashionable to eat with gloves to keep your hands clean. After lunch, the grease-stained gloves were thrown away. But forks already existed then...

The first forks were huge and had only one sharp tine, later - two. The ancient Romans used them to remove pieces of meat from a cauldron or roasting pan. These tools cannot yet be called forks in our understanding, since the noble patricians ate meat with their hands, along which fat flowed down to the elbows...

By the 7th century AD, in Asia Minor, the fork had become a symbol of wealth and power and was used by royal families during feasts. From the 10th century, forks spread to the territory of the Byzantine Empire, where similar cutlery was also used only by aristocrats. From there, in the 11th century, the fork was brought to Venice by a Byzantine princess who became the wife of the Doge.

However, in Italy the fork did not find use for a long time (more on this later) and only gained popularity by the 16th century. It is not difficult to guess that in the rest of Europe this necessary cutlery appeared only at the end of the 16th century. And it spread only by the 18th.

However, there is evidence that the fork was born in 1072 in Byzantium in the city of Constantinople in the imperial palace.

It was made in one copy from gold, and its handle was decorated with mother-of-pearl inlay on ivory. This fork was intended for the Byzantine princess Maria of Iveron, who can be considered the inventor of the fork. Considering it humiliating to eat with her hands, she came up with it herself. At that time, a fork was made with two straight teeth, with the help of which it was possible only to string, and not scoop up food. Initially, it was rather a kind of indicator of the monarch’s prestige, and not at all a cutlery. It was considered more convenient to eat with your hands or a spoon. In the 14th century, the French queen Jeanne d'Herve had only one fork. She kept it in a case.

The spoon and fork were practically banished from France until the 16th century and came into use only in the 18th century.

Today we take the fork for granted. In addition, no one has yet canceled the ease of use of it. Why then did the fork so slowly make its way to our table?

The fact is that, despite the fact that, as we remember, in Greece, meat was laid out on dishes with a fork, it was customary to eat with your hands. They also ate it in Ancient Rome. This habit was so firmly rooted in the hearts of people that it was very difficult to dislodge it. With the beginning of the spread of Christianity, the position of the fork only weakened: the fact is that by preaching monotheism, Christians naturally waged a “war” against the pantheons of gods of Rome, Greece, Egypt... It was decided that since only God and the Devil exist, then all the old gods were recorded as demons - minions of the Devil, who have power over individual elements of nature, and thus confuse the minds of people with their imaginary power. Accordingly, much of what had to do with the ancient gods was declared prohibited - including the fork: the trident of Poseidon. In addition, the pitchfork was also assigned an unseemly role: the persistent expression “Devil's Pitchfork” is still preserved.

Thus, unlike the “eastern barbarians,” all “enlightened Europeans” until the 16th century ate mainly with their hands, or at worst with a knife. When the fork appeared in England, it was simply ridiculed. “Why do we need a fork, if the Lord himself gave us hands,” approximately the same sentiment reigned throughout Europe at that time. So the path to recognition of the fork was very thorny.

Now let's talk about why it is customary to place the fork with the tines down when setting the table. There are several theories on this subject: according to the first of them, one day during a feast, King George 5th was upset about something and, in a fit of anger, slammed his fist hard on the table... As a result, the monarch’s hand fell on the teeth of the fork, and his mood deteriorated even more .

According to another version, since the fork was a luxury item for a long time, the nobility often boasted of the fame of the master who made this or that piece of utensils. Since the mark and engraving were applied to the reverse side, the fork was placed so that its origin could be seen from afar.

According to the third version, which is again associated with the English royal court, there was a tradition of cutting off all the corners of the sandwich served with tea. And so that God forbid the monarch should suspect hostility towards himself, the fork was held only with the teeth down. For the same reason, the knife was placed with the blade inward towards the plate, so that the presence of such a dangerous object on the table would not look like a threat.

Another interesting point: modern European tradition involves holding the fork with the tines down during the meal. Americans, on the contrary, prefer to use it with the teeth facing up. This feature was played out in several films, where American spies were exposed only because they ate with a fork, as is customary in their homeland. So, if you are an enemy agent, take the trouble to learn the traditions of the local population.

The fork was brought to Russia from Poland in 1606 by False Dmitry I in the luggage of Marina Mniszech and was demonstratively used during a feast in the Faceted Chamber of the Kremlin on the occasion of the marriage of False Dmitry to Marina. This caused an explosion of indignation among the boyars and clergy, and served as one of the reasons for the preparation of Shuisky’s conspiracy. As they say, the fork failed. It became a compelling argument proving to the common people the non-Russian origin of False Dmitry.

Traditionally, misfortune was associated with signs of a fork - dropping a fork was considered the eve of misfortune, a bad omen. They spoke disapprovingly of the fork, as evidenced by the proverb: “A spoon is like a net, but a fork is like a fish,” that is, you cannot scoop up anything.

Russia has kept pace with the historical process when it comes to forks. Even under Tsar Alexei Mikhailovich, as one European wrote in travel essays, “at dinner, spoons and bread were placed on the table for each guest, and a plate, knife and fork were only for honored guests.”

Alexei Mikhailovich's son Peter the Great also contributed to the history of the fork in Rus'. Not without his help, the Russian aristocracy recognized the fork in the 18th century. In the publication “Russian Antiquity” for 1824 there is information about how the table was set for Peter I: “A wooden spoon seasoned with ivory, a knife and fork with green bone handles were always placed at his cutlery, and the orderly on duty was required to carry them with you and put it in front of the king, even if he happened to dine at a party.” Apparently, Peter was not sure that even in the “best houses” he would be given the entire set of cutlery.

Modern tables are served with utensils, among which there may be a dozen types of forks: regular and snack forks, for meat, fish, side dishes, two-pronged - large and smaller, used for cutting meat fibers, special for cutting lobsters, a fork complete with a knife for oysters, forks in combination with spatulas - for asparagus... All of them are of recent origin: XIX - early XX centuries. Books have been written on how to distinguish them and how to use them. And this is a separate conversation...

In the 19th century A new method of gilding and silvering metals was invented - electroplating. The Christofle company (France) bought a patent for his invention from the author of the method, Count de Ruolz, and began using electroplating in the production of cutlery. And from that time on, a huge number of different forks, knives, spoons, spatulas and other beautiful, and most importantly functional tableware items began to be developed and produced.
Today, in the production of cutlery, the main material is 18/10 steel. This is the most durable and durable material, used even in medicine. 18/10 steel serves as the basis for products with silver or gold plating.

Good spoons and forks should have a thickness of at least 2.5 mm (measured at the end of the handle). There should be no sharp corners, for example between the tines of forks. Everything should be smooth and fluid. In addition, an expensive fork can be immediately recognized by the presence of grooves at the base of the teeth, so that food is washed out more easily.

Despite all the variety of forks currently manufactured, there are certain types, the purpose and method of use of which are defined:

Lemon fork - for arranging lemon slices. Has two sharp teeth.

Double-horned fork - for serving herring.

A fork for sprat with a wide base in the form of a spatula and five teeth, to prevent deformation of the fish, connected at the ends by a bridge. Designed for transferring canned fish.

Crab, crayfish, shrimp cutlery (knife, fork) is used when consuming crabs, crayfish and shrimp. The fork is long with two prongs at the end.

Fork for oysters, mussels and cold fish cocktails - one of the three prongs (left) is more powerful for easily separating the pulp of oysters and mussels from the shells.

Lobster needle - for eating lobster.

Chill fork - for hot fish appetizers. It has three teeth, shorter and wider than the dessert one.