July 21, 2017

Different types of forks and uses

Everyone of us get confused when we see different types of cutlery arranged on a meal table especially the forks. There are seven different types of forks available and are used for different purposes except one which could be used for all purposes. Let’s look at it in detail.

  1. Table Fork
    This is the basic of the types of fork and likely to be used most often as this could be used for wide range of food choices.
  2. Deli Fork
    This fork has only two tines and was created to eat an Italian dish made out of dry-cured ham called prosciutto. This fork does not have any other use.
  3. Fish Fork
    Although this looks more like a table fork, the left tine is wider than the rest in order to pull the flesh from the bones and skin. Therefore if you are serving fish, it would be nice to keep this fork on the table. However in the event if you are serving only fillets, a table fork is adequate.
  4. Fruit Fork
    Fruit forks are widely used in Europe than any other country. This is a short fork and could be used to either cut larger pieces of fruits or to spear smaller ones. Although a table fork could do this job, in a formal setup, the use of fruit fork for fruits is recommended.
  5. Salad Fork
    This fork will be little longer than the utensil and designed to work with a salad spoon which enables the guests to mix and toss the salad with dressing before consuming.
  6. Ice-cream Fork
    Did the name take you by surprise ? It is actually existing. The fork has three short tines with a bowl shape in order to break the ice-cream and then scoop it. Although a standard dessert spoon would be more easier to use, an ice-cream fork will make the presentation more formal.
  7. Dessert Fork
    This fork is much shorter than both the table and fruit fork. It is used to eat cakes, pies and other sweet treats. Once again a formal meal would make this fork to be present on the table.
  8. Oyster Fork
    This is narrow with three tines and used to pick shrimps or remove claw or tail meat from the lobsters. This is the only fork that would be kept on the right side of the plate.

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