Tablespoons and teaspoons

Tablespoons and teaspoons

The category of spoons and teaspoons is the most numerous in the family of cutlery, with many models and uses for spoons, which play a prominent role in table etiquette. Therefore, it is wise to list them. Starting with the smallest element, the moka spoon, then moving to the coffee spoon, to the tea spoon: a classic medium-sized spoon, known for its use with tea, herbal teas, yoghurt, cappuccino or other hot beverages served in a cup or mug. Next is the table spoon: typically used for soups, or even for eating cereals at breakfast, the dessert spoon: it is the smallest of the table spoons, yet larger than the tea spoon. It is used for spoon desserts like Bavarian creams or puddings, fruit salads, and even some appetizers, Ice Cream Spoon: easy to identify as it is slightly squared in the bowl. It is used to serve ice creams and sorbets; Bar Spoon or Beverage Spoon: commonly used for mixing cocktails. It has a very long and slim handle, about 20 cm, sometimes the handle is twisted to facilitate the mixing of drinks or ingredients: Besides long drinks, it can be used to serve milkshakes and slushies, Sugar Spoon: this spoon, with its lobed, shell-like shape of the bowl, is distinct from the dessert and tea spoons. With a size between the two, it is used solely for taking sugar from the sugar bowl, not sugar cubes, for which there is a sugar cube tong.

Serving Spoon or Ladle: used to serve side dishes or meats from casseroles to guests at the table, thanks to their length and size they are suited for serving without the spoon slipping into the casserole.

Honey Spoons: a spiral-shaped spoon used to take honey from the jar and serve and drizzle it over a slice of bread.