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Cooking and serving utensils. Spoons primarily used in food preparation, handling, or serving, in the kitchen or at the table. Most are named after an edible for which they are specially designed. Two utensils with spoon-shaped ends are also included. Absinthe spoon
Sieve, spoon sieve, spoon skimmer, basket skimmer: For removing hot food from a liquid or skimming foam off when making broths A wide shallow wire-mesh basket with a long handle Spoon rest: dublé: To lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops Sugar thermometer: Candy thermometer
A type of cutlery (sometimes called flatware in the United States), especially as part of a place setting, it is used primarily for transferring food to the mouth (eating). Spoons are also used in food preparation to measure, mix, stir and toss ingredients and for serving food.
List of utensil types. Spoon – List of types of spoons; Fork – Western/Southeast Asian utensils; Knife; Chopsticks – East and Southeast Asian utensil; Skewer; Tongs; Toothpick; Cocktail stick; Drinking straw; Cutlery – A set of Western utensils: usually knife, fork and spoon; Sujeo – A paired set of Korean utensils: a spoon and chopsticks
Some utensils are both kitchen utensils and eating utensils. Cutlery (i.e. knives [1] and other cutting implements) can be used for both food preparation in a kitchen and as eating utensils when dining. Other cutlery such as forks and spoons are both kitchen and eating utensils.
Cooking. A number of wooden spoons, of various construction and purpose. Store selling many types of wooden spoons, among other wooden objects, in Istanbul, Turkey. Today, wooden spoons in western cultures are generally medium to large spoons used for mixing ingredients for cooking or baking.