This is a presentation for my class in household service

1. 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.

2. a. Teaspoon (5-6” in
length)- it is a small spoon
with an oval bowl used for
coffee or tea .

3. b. Place Spoon
(6.5-7.5” in
length)- it is
basically a larger
version of the
teaspoon.

4. Bouillion Spoon (5-
6" in length)
- it is a spoon with
a round bowl used
for thin soup.

5. Cream soup spoon
(6-7" in length)-
it is a spoon with a
round bowl Used
for thick soup.

6. Gumbo spoon(7-8" in
length)
-it is a spoon that are
around and used for
thick soups with large
pieces of meat and
vegetables usually
served in a rimmed
soup bowl.

7. Fruit spoon(5-6" in length)
-it iTapers to a sharp point or
teeth, used for citrus food or
method.

8. g. Iced Tea/Sundae
Spoon (7.5-8.5” in
length)- it is a long-
handled teaspoon
used for drinks served
in a tall glass.

9. h. Demitasse Spoon
(4-5” in length) -it is
smaller than standard
teaspoon and used for
after dinner coffee or
tea.
ers.

10. i. Dinner Spoon (8-10” in
length)- it is a spoon with
an oval bowl used for
luncheons and dinner.

11. j. Dessert Spoon (5-6” in
length)- it is intermediate in
size between a teaspoon
and a tablespoon and used
in eating dessert and
sometimes soup or cereals.

12. k. Sugar Spoon (6-7”
in length)- it is a
small teaspoon with
spreading bowl used
for serving sugar

13. l. Salt Spoon (3-5”
in length) – it is a
miniature in size
and used with an
open salt cellar for
individual service.

14. Fork

15. Lincheon fork
(7-7.38" in length)
- A size in proportion
with a luncheon plate
and found more often
in order set of flatware.

16. Dinner fork (7-8" in
length)
-a fork used in
regular meal.

17. c. Salad/Dessert
Fork (6-7” in length)-
it is a fork shorter
and broader than
the dinner fork and
used for salads and
dessert.

18. d. Grille Fork (7-
8” in length)-
used to hold meat
or fish directly
from the grille.

19. e. Chipped Beef Fork
(7-8” in length)- these
are 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

20. f. Cocktail Fork (5-
6” in length)- it is
also known as
oyster forks used
for eating small
appetizers, such as
cheese cubes or
olives.

21. g. Oyster/Fish Fork
(7-8” in length)- it is
a small three
prolonged fork used
to pick the oyster,
clams and other
bivalves from its
shell

22. h. Escargot Fork
(5-6” in length)-
it is stainless
steel fork for
serving snails.

23. Knife

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

25. b. Dinner Knife (8-9” in
length) – it has either
straight or serrated
blade and a broad or
rounded tip used for
luncheons and dinners

26. c. Fruit Knife (6-7” in
length)- somewhat
smaller than dinner
knife and used in
addition to the fruit
spoons.

27. d. Grille Knife (8-9” in
length)- like its
counterpart, grille fork,
is used for carving
delicacies that are
served directly from
the grille.

28. e. Cake Knife (8-10” in
length)- it is most often
considered to be a serving
utensil for 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 .

29. f. Steak Knife (8-9.5”
in length)- it is a knife
with a serrated blade
and a pointed tip used
for steaks.

30. g.Bread
Knife/Spreader (9-
10” in length)- it is a
small broad spatula
used as an
individual butter
spreader

31. h. Fish Knife (8-9” in
length)-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 and
used in both formal
and informal dining.

32. ➢ 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.
Learn more about each:

33. a. Cake Serving
Fork (9-10” in
length)- it is used
to hold cakes.

34. b. Cake Server
(10-12” in
length)- it is a
serving utensil
used in the
cutting and
!serving of pies
and cakes

35. c. Cheese Scoop (5-8”
in length)- it is made
with a short curve
blade attached to a
long handle, a shape
similar to a garden
trowel and used to
extract firm cheese
from a wax-covered
ball,

36. d. Fillet Knife- it
is a kitchen knife
used for
filleting. It gives
good control
and aids in
filleting

37. e. Fish Server (10-12” in
length)- it includes both
a fish knife and a fish
fork. The fish knife is
approximately 10 ½”-
12” long and has a long
asymmetrical blade that
curves to a pointed

38. f. Serving Spoon/Fork (9-10”in
length) – these are used as
tongs to serve food that requires
two implements, such as a
tossed salad or pasta.
Individually, the serving fork is
used to spear food from a
platter, and the serving spoon to
lift food from a bowl.

39. g. Ice Cream
Scooper- it is
made of metal
or aluminum
used to scoop
ice cream.

40. h. Ice Cream Slicer-
it is made of metal
used to slice ice
cream into different
shapes.

41. i. Soup Ladle – Cream (5-6” in
length)- it is big, round bowl
with a long handle used for
serving soup

42. j. Ladle – Gravy
(6-8” in length)- it
is a big, round
bowl with a long
handle used for
serving gravy and
sauces.

43. k. Pastry/Pie Server (9-10’in
length) – it is a short-handled
spatula and bigger than
spreader used for serving
butter.

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

45. m. Butter Server- it is a
small broad spatula
bigger than spreader
used for serving butter .

46. n. Sugar Tongs- it
is a small tong
used for serving
sugar cubes

47. o. Iced Tongs- these are
tongs with a rounded
bowl and short prongs
used to picked cubes of
iced.

48. Thank You!
Prepared by: Sala,
Ma. Kristine G.