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GUIDE TO SERVING PIECES

Image Name Used for:
Berry or Casserole fruits, berries, and vegetables; casseroles
Master Butter Knife individual butter pats; also used on tray for cheeses, chutneys, and relishes
Sugar Spoon sugar, jams, jellies and marmalades
Mustard Ladle hot mustard or horseradish
Gravy Ladle sauces, dressings, gravy
Pierced Table Spoon vegetables in liquid
Table Spoon fruits, vegetables, and puddings
Sugar Tongs sugar cubes, ice cubes, individual unwrapped candies
Olive Fork olives, pickles, hor d'oeuvres; can be used as a butter pick
Bon Bon or Nut Spoon candies, nuts, canapés
Jelly Server jams, jellies, preserves, cream cheese, cottage cheese, relishes
Lemon Fork lemon, orange, and lime slices; hors d'oeuvres
Cream or Sauce Ladle sauces, salad dressings, entrées, desserts
  Cold Meat Fork serving sliced meats, chops, or cutlets
  Pie or Cake Server pies, cakes, cheesecakes; molded salads, pizza slices, frozen desserts
  Flat Server fish, chops, tomatoes, desserts, pastries
  Ice Cream Slicer slicing brick or molded ice cream
  Asparagus Server asparagus, croquettes
  Hooded Asparagus Server asparagus
  Macaroni Server pasta, vegetables
  Cheese Scoop soft cheeses, spreads
  Cracker Scoop ice shavings, oyster crackers
  Butter Pick butter pats, cheese cubes, pickles, olives
  Tea Strainer straining tea
  Ice Tongs ice cubes
  Salad Tongs salads, ice cubes
  Carving Fork large roasts, hams, fowl
  Carving Knife large roasts, hams, fowl
  Large Serving Fork meats, fowl
  Fish Serving Knife fish, pies, pastries; sometimes used on cold meat or cheese platters
  Cheese Serving Knife brick cheeses, sliced cheeses, pâté