FLATWAR

E
FLATWARE
It refers to table utensils used
to served and eat food, such
as forks, spoons, and butter
knives, all of which are fairly
flat in design.
FORK
ESCARGOT / SEAFOOD FORK

These are two prong

forks made of stainless
steel which are used
with escargot dishes.
COCKTAIL FORK

This is a small fork

like trident, used for
spearing cocktail
garnishes such as
olives.
SALAD / DESSERT FORK

It has flatter and slightly

broader tines than those
of a dinner fork, used
when vegetables are
served as salads.
FISH FORK
It is usually smaller
than the meat fork is
meant when eating
fish.
DINNER FORK

It is used to eat
the main entrée.
CAKE FORK
It is narrower and
slightly shorter than a
salad fork that is used
when serving cakes
and other pastries.
SALAD SERVING FORK

It is used to serve
food as tossed
salad.
CARVING FORK

It is used in
conjunction with a
carving knife,
specifically design in
carving meat.
SPOON
DEMITASSE SPOON

It has a varying sizes

depending on the size
of the demitasse cup
and saucer.
SOUP LADLE
It is a ladle for soups
that has a variety of
shapes and sizes
depending on the
deep bowls whether it
is round, oval or fluted.
GRAVY SPOON
It comes with the
sauce boat which is
used in courses with
gravy or other
sauces.
TABLE SPOON
It is larger than a teaspoon or a dessert spoon,
used in serving food at the table and as standard
measuring unit in recipes.

TEASPOON
It is used to stir hot beverages.
DESSERT SPOON
It is an oval shaped spoon
that has the length midway
between the length of the
tablespoon and teaspoon
which is primarily used
when dessert is served.
SOUP SPOON

It is used when
soup is
served.
PARFAI
T
It is used for stirring
iced tea in tall glasses
which has the same
purposes like the Long
Drink.
SERVING SPOON

It is much larger than

a spoon used for
eating. It is used to
move food from the
main dish to individual
plates.
PASTRY LIFTER

It is used to move
the pastry from
the main dish to
the dessert plate.
KNIFE
KNIFE
Knives are made in a host of shapes, some with serrated
blades, others with dull edges and pointed or rounded tips.

Knives with serrated blades, such as steak knives, cut

meat.
Knives with dull blades, such as dinner knives, luncheon
knives, and dessert knives, cut soft or cooked food.
Knives with pointed tips, such as a steak knives, fruit
knives, and fish knives, carve meat, pare fruit, and separate
fish bones.
Knives with blunt ends, such as butter spreaders, spread
food.
Table knives are made in six sizes, including,
from large to small:

• Dinner Knife
• Steak Knife
• Luncheon Knife
• Fish Knife
• Dessert Knife
• Butter Spreader
Dinner Knife

• The dinner knife is the longest knife in a set of

flatware.
• It is used to cut and push food and is laid on the table
at all meals, formal and informal. The exception is
when soup is served as the main course, and a
dinner knife is not required.
Steak Knife
• is approximately 8¼ to 9 inches long and has a
sharp tip and a serrated edge to cut thick
portions of meat.
• At a formal meal, a steak knife is not provided if
meat is served roasted, which is easily cut with
a regular dinner knife.
Luncheon Knife
• 8 to 8¾ inches long, a size that balances the
proportions of the luncheon plate, which is 8½
inches in diameter.
• is used at formal and informal luncheons, it is
not mandatory for either occasion.
• are not commonly used and the dinner knife is
normally used at the midday meal.
Fish Knife
• vary in size but usually measure about 8¾
inches long.
• The fish knife features a wide blade with a dull
edge and a tip made with a notched point used
to separate the skeleton from the body and lift
the bones onto a plate.
• They are used in both formal and informal
dining.
Dessert Knife
• The dessert knife measures approximately 8
inches long and features a narrow blade and a
rounded or pointed tip.
• The rounded tip is used to section soft desserts,
and the pointed tip to cut hard desserts.
• It is used in formal and informal dining with a
dessert fork.
• Butter Spreader
• is approximately 5 to 6 inches long.
• It is the smallest knife in a set of flatware.
• The tip of the blade is rounded and some are
slightly wider at the tip.
• The butter spreader is used differently in formal
and informal dining.
• Butter Spreader
• At a formal dinner given in a private home where strict
protocol is followed, the multiplicity of courses provides
sufficient taste and texture without the need for bread
and butter, and a butter spreader is not used.
• However, at formal luncheons and informal meals, fewer
courses are served, bread and butter are provided, and a
butter spreader is used.
CARE AND STORAGE

• Wash sterling immediately after use in

warm, soapy water. Then rinse
thoroughly and dry completely with a
clean, soft and dry cloth.
• Avoid leaving flatware dirty overnight.
• Store flatware in a clean, dry place.
EVALUATIO
N
IDENTIFY WHAT IS BEING ASKED.
 This is a small fork like trident,
1.

used for spearing cocktail

garnishes such as olives.
 This is a small fork like trident,
1.

used for spearing cocktail

garnishes such as olives.

COCKTAIL FORK
2.It comes with the sauce boat
which is used in courses with
gravy or other sauces.
2.It comes with the sauce boat
which is used in courses with
gravy or other sauces.

GRAVY SPOON
3. The rounded tip is used to
section soft desserts, and the
pointed tip to cut hard desserts
3. The rounded tip is used to
section soft desserts, and the
pointed tip to cut hard desserts

DESSERT KNIFE
4. It is an oval shaped spoon that
has the length midway between the
length of the tablespoon and
teaspoon which is primarily used
when dessert is served.
4. It is an oval shaped spoon that
has the length midway between the
length of the tablespoon and
teaspoon which is primarily used
when dessert is served.

DESSERT SPOON
5. a wide blade with a dull edge and
a tip made with a notched point used
to separate the skeleton from the
body and lift the bones onto a plate.
5. a wide blade with a dull edge and
a tip made with a notched point used
to separate the skeleton from the
body and lift the bones onto a plate.

FISH KNIFE
6. It is used for stirring iced tea in
tall glasses which has the same
purposes like the Long Drink.
6. It is used for stirring iced tea in
tall glasses which has the same
purposes like the Long Drink.

PARFAIT
7. It is narrower and slightly shorter
than a salad fork that is used
when serving cakes and other
pastries.
7. It is narrower and slightly shorter
than a salad fork that is used
when serving cakes and other
pastries.

CAKE FORK
8. It is a ladle for soups that has
a variety of shapes and sizes
depending on the deep bowls
whether it is round, oval or
fluted
8. It is a ladle for soups that has
a variety of shapes and sizes
depending on the deep bowls
whether it is round, oval or
fluted

SOUP LADLE
9. These are two prong forks
made of stainless steel which are
used with escargot dishes.
9. These are two prong forks
made of stainless steel which are
used with escargot dishes.

ESCARGOT/SEAFOOD FORK
10. Approximately 8¼ to 9
inches long and has a sharp tip
and a serrated edge to cut thick
portions of meat.
10. Approximately 8¼ to 9
inches long and has a sharp tip
and a serrated edge to cut thick
portions of meat.

STEAK KNIFE