HOUSEHOLD SERVICES

Fourth Quarter – Module 3

Flatware (Silverware/Cutleries)
Module 3: Flatware (Silverware/Cutleries)

Objectives:
At the end of the lesson, the learner is expected to:
1. Define flatware
2. Identify the types of spoons, forks, knives and serving utensils
3. Give the importance of flatware
4. Make a scrapbook about flatware

Introduction:

Cutlery was ordinarily known as flatware or silverware. The cutlery contains

all the items used in eating, preparing and serving food. This is usually includes
spoon, fork and knife, but there are also many different eating implements such as
spork, spife, knork which are combination of all of the above. Sporf is a combination
of a spoon and a fork. Spife is a combination of a spoon and of a knife. Knork is a
half – knife, half – fork design.
One of the great benefits of silverware is that it can enhance the look and
feel of a meal. A meal can be seen as casual or formal for many different reasons,
but silverware gives the table a unique form of elegance that is difficult to replicate.
We use silverware to pick up food that may be too hot or too cold to pick up with
fingers. Silverware allows us to pick up small pieces of food without burning our
fingers and minimize the contact in transferring germs as well as keeping our
hands from getting sticky.
 Information Sheet 3.1

Flatware
(Silverware/Cutleries)

Flatware includes all tools used for eating and serving. It comes in different
materials such as sterling silver, plated silver, vermeil, stainless steel, and other
combination of metals.

The more commonly used flatware pieces are as follows:

Types of Spoons:

Spoons Descriptions
A small spoon with an oval bowl used for coffee or
Teaspoon (5-6” in length) tea.

Place Spoon Basically a larger version of the teaspoon.

(6.5-7.5” in length)

Cream Soup Spoon A spoon with a round bowl used for thick soup.
(6-7” in length)

Gumbo Spoon Spoons that are round and used for thick soups with
(7-8” in length) large pieces of meat and vegetables usually served in a
rimmed soup.

Fruit Spoon (5-6” in Tapers to a sharp point or teeth, used for citrus fruits
length) and melons.
Iced Tea/Sundae Spoon
(7.5-8.5” in length)
Demitasse Spoon
(4-5” in length)
Dinner Spoon (8-10” in
length)-
Dessert Spoon (5-6” in
length)
Sugar Spoon (6-7” in
length )
Salt Spoon
(3-5” in length)
Forks
Luncheon Fork (7-7.38” in A size in proportion with a luncheon plate, and found
length) more often in older sets of flatware.
Dinner Fork (7-8” in
length)
Salad/Dessert Fork (6-7”
in length)
Grille Fork (7-8” in length)
Chipped Beef Fork (7-8”
in length)
Cocktail Fork (5-6” in
length)
Oyster/Fish Fork (7-8” in
length)
Escargot Fork(5-6” in
length)
A long handled teaspoon used for drinks served in a
tall glass.
A smaller than standard teaspoon and used for after
dinner coffee or tea.
A spoon with an oval bowl used for luncheons and
dinners.
An intermediate in size between a teaspoon and a
tablespoon and used in eating dessert and sometimes
soup or cereals.
A small teaspoon with spreading bowl used for
serving sugar.
A miniature in size and used with an open salt cellar
for individual service.
Types of Forks:
Descriptions
A fork used for regular meal.
A fork shorter and broader than the dinner fork and
used for salads and dessert.
It used to hold meat or fish directly from the grille.
It is used to serve chipped beef, a smoke-dried beef
that has been sliced very thinly. The chipped beef fork
has tines that point outward for the piercing and holding
of the slice of meat.
It also known as oyster forks used for eating small
appetizers, such as cheese cubes or olives.
A small three prolonged fork used to pick the oyster,
clams and other bivalves from it‘s shell.
A stainless steel fork for serving snails.
 Types of Knives:

Knives Descriptions
A size that balances the proportions of the luncheon
Luncheon Knife (7-8” in plate, which is 8½ inches in diameter and is used during
length) formal and informal occasions.

Dinner Knife (8-9” in It has both straight or serrated blade and a broad or
length) rounded tip used for luncheons and dinners.

Fruit Knife (6-7” in length) Somewhat smaller than dinner knife and used in
addition to the fruit spoons.
Grille Knife (8-9” in It is like its counterpart, grille fork, is used for carving
length) delicacies that are served directly from the grille.

Cake Knife (8-10” in It is most often considered to be a serving utensil for

length) cutting cakes at events and made of stainless steel,
lightweight and have a slightly curved blade that easily
cuts through various textures of cakes and frostings.
Steak Knife (8-9.5” in A knife with a serrated blade and a pointed tip used
length) for steaks.

Bread Knife/Spreader (9-in A small individual butter spread individual butter

length) spreader.

Features a wide blade with a dull edge and a tip

Fish Knife (8- in length) made with a notched point used to separate the skeleton
from the body and lift the bones onto a plate and used in
both formal and informal dining.

Serving Utensils:

They come in a variety of configurations to cut, spear, scoop, grasp, spread,

strain, and transfer food from plates, trays, platters, and bowls.

Serving Utensils Descriptions

Cake Serving Fork (9-in It is used to hold cakes.
length)

Cake Server (10- in It is a serving utensil used in the cutting and serving
length) of pies and cakes.

Cheese Scoop(5- in It is made with a short curved blade attached to a

length) long handle, a shape similar to a garden trowel and used
to extract firm cheese from a wax-covered ball.
Fillet Knife A kitchen knife used for filleting. It gives good control
and aids in filleting.
Fish Server (10- in It includes both a fish knife and a fish fork. The fish
length) knife is approximately 10 ½”- 12” long and has a long
asymmetrical blade that curves to a pointed tip. The fish
fork has three or four wide tines and is approximately 8”-
10” inches long.
It is used as tongs to serve food that requires two
Serving Spoon/Fork(9- implements, such as a tossed salad or pasta.
10”in length) Individually, the serving fork is used to spear food from a
platter, and the serving spoon to lift food from a bowl.
Ice Cream Scooper It is made of metal or aluminium used to scoop ice
cream.
Ice Cream Slicer It is made of metal used to slice ice cream into
different shapes.
Soup Ladle – Cream A big, round bowl with a long handle used for serving
(5-6” in length) soup.
.Ladle – Gravy(6-8” in A big, round bowl with a long handle used for serving
length) gravy and sauces.

Pastry/Pie Server (9-10’in A short handled spatula and bigger than spreader
length) used for serving butter.

Pasta Server/Ladle (10- It is made with a deep oval bowl (often slotted),
12” in length) surrounded by large wide tines and also known as a
pasta server; pasta scoop and fried oyster server.

Butter Server A small broad spatula bigger than spreader used for
serving butter.
Sugar Tongs A small tongs used for serving sugar cubes.

Iced Tongs Tongs with a rounded bowl and short prongs used to
picked cubes of iced.
Work Sheet 3.1
MULTIPLE CHOICE:
Directions: Read and understand the following statements. Choose the
word that best describes the statement. Write your answer in your answer
sheet.

1. It comes in different materials such as sterling silver, plated silver, vermeil, stainless
steel, and other combination of metals.
A. Table cloth B. Table ware
C. Flatware D. Table centerpiece
2. A small spoon with an oval bowl used for coffee or tea.
A. Gumbo Spoon B. Cream Soup Spoon
C. Teaspoon D. Fruit Spoon
3. Tapers to a sharp point or teeth, used for citrus fruits and melons.
A. Gumbo Spoon B. Cream Soup Spoon
C. Teaspoon D. Fruit Spoon
4. A spoon with a round bowl used for thick soup.
A. Gumbo Spoon B. Cream Soup Spoon
C. Teaspoon D. Fruit Spoon
5. Spoons that are round and used for thick soups with large pieces of meat and
vegetables usually served in a rimmed soup.
A. Gumbo Spoon B. Cream Soup Spoon
C. Teaspoon D. Fruit Spoon
6. A fork shorter and broader than the dinner fork and used for salads and dessert.
A. Luncheon Fork B. Cocktail Fork
C. Dinner Fork D. Salad/Dessert Fork
7. A size in proportion with a luncheon plate, and found more often in older sets of
flatware.
A. Luncheon Fork B. Cocktail Fork
C. Dinner Fork D. Salad/Dessert Fork
8. It also known as oyster forks used for eating small appetizers, such as cheese
cubes or olives.
A. Luncheon Fork B. Cocktail Fork
C. Dinner Fork D. Salad/Dessert Fork
9. A fork used for regular meal.
A. Luncheon Fork B. Cocktail Fork
C. Dinner Fork D. Salad/Dessert Fork
10. A small individual butter spreader.
A. Fruit knife B. Dinner knife
C. Steak knife D. Bread knife
11. It has either straight or serrated blade or a broad or rounded tip used for
luncheons and dinners.
A. Fruit knife B. Dinner knife
C. Steak knife D. Bread knife
12. It somewhat smaller than dinner knife and used in addition to the fruit spoons.
A. Fruit knife B. Dinner knife
 C. Steak knife D. Bread knife
13. A kitchen knife used for filleting. It gives good control and aids in filleting.
A. Fillet knife B. Ice tong
C. Soup ladle- cream D. Fish server
14. A big, round bowl with a long handle used for serving soup.
A. Fillet knife B. Ice tong
C. Soup ladle- cream D. Fish server
15. Tongs with a rounded bowl and short prongs used to picked cubes of iced.
A. Fillet knife B. Ice tong
C. Soup ladle- cream D. Fish server

Worksheet 3.2
MATCHING TYPE:
Direction: Match column A with column B. Read and understand the
statements given. Write the word of your answer in your
answer sheet.
COLUMN A COLUMN B
1. Basically a larger version of the teaspoon A. Ice cream scooper

2. An intermediate in size between a teaspoon

and a tablespoon and used in eating dessert B. Escargot fork
and sometimes soup or cereals

3. A miniature in size and used with an open salt C. Cocktail fork

cellar for individual service

4. It also known as oyster forks used for eating D. Salt spoon

small appetizers, such as cheese cubes
or olives

5. A stainless steel fork for serving snails E. Dessert spoon

6. It is made of metal or aluminium used to scoop F. Place spoon

ice cream

7. A size that balances the proportions of the G. Sugar Tongs

luncheon plate, which is 8½ inches in
diameter and is used during formal and H. Cake server
informal occasions

8. It is like its counterpart, grille fork, is used for I. Grille knife

carving delicacies that are served directly
from the grille J. Luncheon knife
9. It is a serving utensil used in the cutting and K. Serving spoon
serving of pies and cakes

10. A small tongs used for serving sugar cubes

Worksheet 3.3
IDENTIFICATION: Read and understand the statements carefully. Write the
word of your answer in your answer sheet.

_______1. It comes in different materials such as sterling silver, plated silver, vermeil,
stainless steel, and other combination of metals.

_______2. A spoon with a round bowl used for thick soup.

_______3. A fork shorter and broader than the dinner fork and used for salads and
dessert.

_______4. It is also known as oyster forks used for eating small appetizers, such as
cheese cubes or olives.

_______5. It is a small individual butter spreader.

_______6. It is somewhat smaller than dinner knife and used in addition to the fruit
spoons.

_______7. An intermediate in size between a teaspoon and a tablespoon and used in

eating dessert and sometimes soup or cereals.

_______8. It is a short handled spatula and bigger than spreader used for serving
butter.

_______9. A kitchen knife used for filleting. It gives good control and aids in filleting.

_______10. It is used to hold cakes.

Worksheet 3.4

Direction: Answer the following questions briefly.

1. Is flatware or silverware?
______________________________________________________________________
______________________________________________________________________
________________________________________________________________

2. Why do we need to use silverware?

______________________________________________________________________
______________________________________________________________________
________________________________________________________________

3. What is the importance of silverware in fine dining?

______________________________________________________________________
______________________________________________________________________
________________________________________________________________

4. What are the variety of configurations of the serving utensils?

______________________________________________________________________
______________________________________________________________________
________________________________________________________________

5. Why do household services students need to be acquainted with the types of

flatwares?
______________________________________________________________________
______________________________________________________________________
________________________________________________________________
SCRAPBOOK MAKING:

Directions: Make your own scrapbook showing at least three pictures of the types of flatware
(spoons, forks, knives) and five pictures of serving utensils. You can cut out pictures from
magazines, take photos of the flatwares and serving utensils available at home or you can
draw pictures. Write a brief description of the different pictures you collected. You are given
enough time to prepare and make for it.

Scoring Rubrics for Scrapbook Making

Highly Skilled (28- Moderately Unskilled No attempt
30% Skilled (30- 27) Skilled (26-25) (24-23) (22-21)
29)
Appropriate Appropriate Appropriate and Did not No attempt
and effective and effective effective select, to use
selection, selection, selection, prepare, and tools/
Proper and preparation preparation preparation and use equipment
effective use and use of and use of use of materials appropriate to task
of tools, materials and materials and materials given.
equipment, tools and tools/ tools/equipment and tools/
and materials /equipment equipment are practiced equipment.
are practiced are practiced sometimes
all the time most of the
time.
30% (30-29) (28-27) (26-25) (24-23) (22-21)
Systematic Systematic Systematic Did not No attempt
application of application application of follow to apply
all work of work work procedure systematic procedure
Work procedure is procedure is is followed application to the task
Application followed all followed sometimes with of procedure given.
procedure the time even most of the constant and highly
without time with supervision. dependent
supervision. minimum on
supervision. supervision.
25% (25-24) (23-22) (21-20) (19-18) (17-16)
Highly self- Self- Self- motivated Need to be Not
motivated motivated and observed motivated motivated
Safety and and observed and some safety and did not and totally
security work all safety and observed and security observe disregard
habits security safety and precautions safety and safety and
precautions security security security
all the time. precautions precautions precautions
most of the
time
15% (15-14) (13-12) (11-10) (9-8) (7-6)
Finished the Finished the Finished the Finished the No work at
Speed/Time work ahead work on work close to work beyond all.
time. given time. the given
time.
 Self – Check 3
MULTIPLE CHOICE:
Directions: Read and understand the following statements. Choose the word
that best describes the statement. Write your answer in your answer sheet.

1. It has either straight or serrated blade or a broad or rounded tip used for
luncheons and dinners.
A. Fruit knife B. Dinner knife
C. Steak knife D. Bread knife
2. It somewhat smaller than dinner knife and used in addition to the fruit spoons.
A. Fruit knife B. Dinner knife
C. Steak knife D. Bread knife
3. A kitchen knife used for filleting. It gives good control and aids in filleting.
A. Fillet knife B. Ice tong
C. Soup ladle- cream D. Fish server
4. A big, round bowl with a long handle used for serving soup.
A. Fillet knife B. Ice tong
C. Soup ladle- cream D. Fish server
5. Tongs with a rounded bowl and short prongs used to picked cubes of iced.
A. Fillet knife B. Ice tong
C. Soup ladle- cream D. Fish server
6. It comes in different materials such as sterling silver, plated silver, vermeil, stainless
steel, and other combination of metals.
A. Table cloth B. Table ware
C. Flatware D. Table centerpiece
7. A small spoon with an oval bowl used for coffee or tea.
A. Gumbo Spoon B. Cream Soup Spoon
C. Teaspoon D. Fruit Spoon
8. Tapers to a sharp point or teeth, used for citrus fruits and melons.
A. Gumbo Spoon B. Cream Soup Spoon
C. Teaspoon D. Fruit Spoon
9. A spoon with a round bowl used for thick soup.
A. Gumbo Spoon B. Cream Soup Spoon
C. Teaspoon D. Fruit Spoon
10. Spoons that are round and used for thick soups with large pieces of meat and
vegetables usually served in a rimmed soup.
A. Gumbo Spoon B. Cream Soup Spoon
C. Teaspoon D. Fruit Spoon
11. A fork shorter and broader than the dinner fork and used for salads and dessert.
A. Luncheon Fork B. Cocktail Fork
C. Dinner Fork D. Salad/Dessert Fork
12. A size in proportion with a luncheon plate, and found more often in older sets of
flatware.
A. Luncheon Fork B. Cocktail Fork
C. Dinner Fork D. Salad/Dessert Fork
13. It also known as oyster forks used for eating small appetizers, such as cheese
cubes or olives.
A. Luncheon Fork B. Cocktail Fork
C. Dinner Fork D. Salad/Dessert Fork
14. A fork used for regular meal.
A. Luncheon Fork B. Cocktail Fork
C. Dinner Fork D. Salad/Dessert Fork
15. A small individual butter spreader.
A. Fruit knife B. Dinner knife
C. Steak knife D. Bread knife