Cutlery - spoons, forks, sticks of various sizes and shapes; for the first and second courses, snack bars, fish, dessert and fruit … To understand everything to the level of the user - to learn no less than another profession. What, for example, is the difference between a dessert spoon and a tea spoon?
Hunger isn't your aunt?
It would seem: there would be something on the table, but how to eat is not a problem. So it was originally. And even in medieval Europe, as sources say, it was fashionable to roast whole wild boar on a spit and then eat hot meat, breaking off the pieces with unwashed hands. But in parallel, intricate dinner party ceremonies with a huge amount of cutlery were invented in the palaces. Spoons, forks, knives … Moreover, there are also modifications within this classification: not all of their variety is shown in the photo.
In Russian peasant life, they did not keep plates - they ate from a common cast iron. Otherwise, cavities were selected right in the countertop, and cabbage soup was poured there or porridge was applied. The wooden spoon, however, was different for everyone.
Tea spoon
A teaspoon is intended for stirring sugar in tea, as well as: for hot chocolate, cocoa, coffee with milk. However, for black oriental coffee, which is thick, there is also a special coffee spoon. It is the same shape as the teahouse, only smaller. And there is also a spoon for granulated sugar, instead of tongs, with which the lump sugar is taken. The sugar spoon is shaped like a baby scoop. A spoon with a keg-like scoop is intended for honey. In the absence of it, it is permissible to use the same teaspoon - they are of the same size. Even less than a coffee spoon, there are spoons for salt and spices.
By the way, the spoon, as a cutlery, was used already in the third millennium BC. This is evidenced by excavations.
Dessert only with a dessert spoon
The middle one between a tablespoon and a teaspoon is a dessert spoon.
In terms of volume, a dessert spoon holds about twice as much as a teaspoon. On average, this is 10 ml or 10 g of water. The spoon itself, depending on the material (metal) and the richness of the inlay, has a mass of 35 to 55 g.
A dessert spoon is placed in the middle of the table above the plate, with the scoop to the left, if a dessert will be served for lunch that does not require cutting. This can be mousse or pudding, fruit in syrup, berry and cream, grapefruit, or kiwi. For the last two overseas representatives, again, the shape features: for grapefruit, the scoop is slightly elongated, for kiwi - round. In addition to them: an ice cream spoon, slightly smaller than a dessert one, with slightly curved edges. A cold drink spoon - about the size of a teaspoon, but with an elegant, extended handle.
