This is a list of types of spoons used for eating, cooking, and serving: Eating utensils Spoons are primarily used to transfer edibles from vessel to mouth, usually at a dining table. A spoon's style is usually named after a food or drink with which they are most often used, the material with which they are composed, or a feature of their appearance or structure. Bouillon spoon — round-bowled, somewhat smaller than a soup spoon Caviar spoon — usually made of mother of pearl, gold, animal horn, or wood, but not silver, which would affect the taste Chinese spoon — a type of soup spoon with a short, thick handle extending directly from a deep, flat bowl. Coffee spoon — small, for use with after-dinner coffee cups, (usually smaller than teaspoon) Cutty — short, chiefly Scot and Irish Demitasse spoon — diminutive, smaller than a coffee spoon; for traditional coffee drinks in specialty cups and for spooning cappuccino froth Dessert spoon — intermediate in size between a teaspoon and a tablespoon, used in eating dessert and sometimes soup or cereals Egg spoon — for eating soft boiled eggs; with a shorter handle and bowl than a teaspoon, and a bowl broadly round across the end, rather than pointed, intended to enable the user to scrape soft-boiled egg out of the shell French sauce spoon — for eating sauce; similar to a dessert spoon, but with a flatter, notched bowl Grapefruit spoon or orange spoon — tapers to a sharp point or teeth, used for citrus fruits and melons Gumbo or Chowder spoon — larger round bowl, approximately 7" Horn spoon — a spoon made of horn, used chiefly interjectionally in the phrase By the Great Horn Spoon!, as in the children's novel of that title by Sid Fleischman. Horn spoons are still used for eating boiled eggs because they do not tarnish (like silver) from the sulfurous yolk. Horn, and mother of pearl, are used for caviar, because a silver spoon would unpleasantly affect the taste of the delicate roe. Iced tea spoon or parfait spoon — with a bowl similar in size and shape to that of a teaspoon, and with a long slim handle, used in stirring tall drinks, or eating parfait, sundaes, sorbets, or similar foods served in tall glasses Korean spoon — long-handled, often with shallow point at end of bowl Marrow spoon or marrow scoop