are tools used for preparing, serving and eating food.

The most common types of cutlery are knives, spoons and forks.

BASIC CUTLERY ITEMS

LARGE FORK(table fork) main fork or joint fork LARGE KNIFE(table knife) main knife or joint knife SMALL FORK(dessert fork) entre fork, pasta fork, salad fork, dessert or pudding fork and fruit fork. SMALL KNIFE side knife for buttering spread or spreading pate. Also used as Entre knife, cheese knife and fruit knife. STEAK KNIFE sharp table knife, used for cutting steak FISH KNIFE used for fish and serving delicate or large items.
2

FISH FORK used for fish. LARGE SPOON used for serving MEDIUM SPOON used for desserts and pasta. SOUP SPOON used for soup and pasta. SMALL SPOON (teaspoon) used for tea & coffee, cocktails, ice creams, dessert coupes and sugar. DEMITASSE SPOON (teaspoon) used for demitasse (small coffee) cups. Smaller than a teaspoon.

 Parfait spoon used for desserts and ice cream Oyster fork a small, three pronged fork, used , especially in eating seafood. Snail (escargot) fork for holding the snails shell. Snail (escargot) tongs for extracting the meat Lobster (crayfish) picks or lobster fork is a long, narrow food utensil used to extract meat from joints, legs, claws, and other small parts of a lobster.

 Lobster (crayfish) cracker kitchen tool which is designed to help people crack open lobsters Butter knife serving butter or pate Cake fork used for cakes & pastries. Cheese knife used for serving cheese. Tea strainer is a type of strainer that is placed over or in a teacup to catch tea leaves. Sugar tongs

small tongs for serving lumps

of sugar.
6

 Carving knife larger knife with a keen edge, used to carve slices of meat from roasts, hams or poultry. Bread knife Serrated knives are able to cut soft bread without crushing it. Gateau slice used for serving pastries Soup ladle A soup ladle is a specialized spoon which is designed for serving soups, gravies, punches, and other liquids. Ladles can also be used for stirring and in food preparation. Nutcracker It is a tool for cracking hard nutshells, usually consisting of two hinged metal armsbetween which the nut is squeezed.
10

11

TABLEWARE
Cover plate used as a presentation or showplate in the setting. Can be an ordinary large plate also used as service plate or underplate for service. Large plate used for main course. Oval plates are sometimes used instead of round ones. Middle-sized(entre) plate used for entrees and also for salads, cheese and fruit. Can be oval instead of round. Small(side)plate used for bread and bread rolls, also for cheese, fruit and cake. Soup bowl used for cream soups, also as an oatmeal bowl and for breakfast cereals. Pasta bowl used for all styles of pasta.
12

 Consomm bowl and saucer used for clear soups. It is served on a matching saucer. Large soup tureen (with lid) often used for service from a gueridon rather than on the table. Coupe steamed vessel made of glass, silver or stainless steel. Used for cocktails, desserts and ice cream. Raviere oval or rectangular dish, used primarily for pasta or for presenting hors doeuvres. Ramekin comes in various sizes. Used for baked eggs, custards and souffls. Tea or coffee cup and saucer
13

14

15

Salad bowl (individual) Salad bowl (for table service) Oyster or mussel plate Snail (escargot) plate Sauce boat (sauciere) Serving flats, platters Salt and pepper Pepper mill (grinder) Plate cover Butter dish Butter pad Bud vase
16

17

18

LARGE EQUIPMENT

19

 Warming racks (gueridon service) This is a meal served to a guest by the waiter from a trolley or side table. In other words it is the final preparation of product cooked or prepared in front of the guest. Gueridon trolley Flamb trolley small mobile trolley that can be placed alongside the guest's table. It consists of one or two burners, a gas cylinder and a work and storage space for platesand cooking equipment. Using this trolley, the food is flambed at the guest's table.

20

 Carving trolley It is used for carving joints of meat at a guest's table. Flamb pan/chafing dish used to ignite liqueurs on some kind of cooked dish. Rchaud ) a small heater, usually with a spirit lamp under it, for keeping food hot on the table or for cooking dishes rapidly next to the guests table Gas cylinder burner

21

22

23