A fork became a cutlery much later than a knife and a spoon - in the 9th century. But they began to use it actively only from the 17th century: it was believed that it was much more convenient to eat with hands and a spoon. Now the fork has become an indispensable attribute of the dining table, but it is sometimes not so easy to understand the variety of types of this cutlery. Let's try to do it!
Main (individual) plugs
Guess where is which plug
Table fork. Designed for all hot second courses. She does not have any special signs: she is most often put on the table next to the plate. This fork has four long prongs and is slightly less than the diameter of the dinner plate. It is placed to the left of the plate with the prongs up, and if there are several forks, this one will be the closest to the plate.
Fish fork. Required for hot fish dishes. A fish fork is slightly shorter than a diner and has 4 short prongs at its end. A fork with a special small indentation located between the middle prongs or with rounded edges may lie on the table. Everything will depend on the fish. This fork is placed to the left of the table fork.
Snack fork. Served with cold dishes, as well as cold and some hot appetizers (scrambled eggs, fried bacon). It is almost an exact, but reduced copy of the table fork: the length is slightly less than the diameter of the snack plate. Placed on the table to the left of the fish fork.
For sweet cakes, use a dessert fork. It is distinguished from others by its three prongs and a length that matches a small dessert plate. It is also very original. As a rule, it is placed with the prongs to the right above the plate.
Fruit fork (salad). Served when apples, oranges, melons and some types of berries are on the table. If you are serving canned fruits or fruit salads, you do not need a knife in the fork. And when the fruit is fresh, both appliances must be served. The length of such a fork is approximately equal to the length of a fruit knife, and they necessarily have the same handles. The main difference between this fork and all the others is the two prongs.
General (auxiliary) forks
These forks are placed next to the dishes for which they are intended.
Lemon fork has two sharp prongs. But you can also use a regular fruit fork.
Herring fork has 2 prongs.
The forks for sprat have a wide base in the form of a paddle with 4 or 5 prongs, connected at the ends by a bridge
Forks for crayfish, shrimp and crabs have two prongs. But it is very long.
Fork for cold fish cocktails, mussels and oysters has 3 prongs, one of which is thinner and sharper than the others. This is for the convenience of separating the pulp from the shells.
The lobster fork features two slightly bent, small prongs at the end of a long shaft. With the help of this rod, the meat is removed from the shell.