BUSINESS READINESS & SOCIAL ETIQUETTE
The fish fork is used during a fish course. It usually has a wide left tine with a notch in it. The design makes it easier for the fork to fit over fish bones.
The dinner fork is used to eat the main course at all formal and informal meals. It is positioned directly to the left of the plate.
The American-size dinner fork, is approximately ½ inch shorter than the Continental/ European size.
The salad fork is usually smaller than a dinner fork. It has tines (tips) that are flatter and slightly broader than those of a dinner fork.
The salad fork is used in formal and informal dining. It may also be used for appetizer courses other than seafood.
Cocktail fork aka seafood forks, have three-prongs. It is used when eating seafood served in a shell. It is usually placed to the right of the soup spoon. However, the fork can be placed tines down in the bowl of the soup spoon, handle angled to the right.
The cake/dessert fork is used during the dessert course. It is positioned horizontally above the main plate.
Oyster fork has three short, curved tines; the left tine is extra wide. You should hold the shell with your fingers and the fork is held in the other hand. Oyster forks are not used in formal dining.
The snail fork has two long pointed tines. In formal dining, snails are prepared without shells. In informal dining, snails are usually served in shells. When eating snails, use a metal tongs to steady the shell and the snail fork to extract the snail.
The lobster fork has long narrow tines. A lobster fork may have two long tines which end in hooks or with a long, narrow center tine and two hooked tines on either side.
The dinner knife is the longest knife at a place setting.
When setting the table, the dinner knife should be directly (no more than one inch from) to the right of the plate. The blade should face the plate.
The knife should be held in one’s right hand. Your index finger should extend on the top of the blade, while your thumb rests on the side of the knife.
A salad knife (which may be slightly smaller than the dinner knife) is located to the right of the dinner knife and should only be used when eating your salad course.
Fish knives vary in size. The fish knife is never used to cut food. Its wide dull edge blade and notched point tip is used to separate and lift the bones and skin of fish onto the plate to make eating fish easier.
The butter knife, also called a spreader, is the smallest knife in a set of flatware. The tip of the butter knife is rounded and some are slightly wider at the tip.
Iced tea spoons have long handles so that they may be easily used with tall glasses.
The spoon is used with ice cream floats or any drink or food that is served in a tall glass.
The bouillon spoon bowl is smaller and the handle is shorter than a cream spoon. The bouillon spoon is traditionally used at luncheons.
Bouillon: Broth is made by stewing meat, fish, or vegetables.
The oval soup spoon should be used when eating soup with meat, vegetables, grains, and pasta. It is about the size of a tablespoon, only the bowl is a little smaller and the handle is shorter. The oval soup spoon is used differently in formal and informal dining.
A demitasse spoon is smaller than a teaspoon. The demitasse spoon is used exclusively with espresso cups. Espresso cups are half the size of an average coffee cup.
ICE CREAM SPOON
The ice cream spoon is rarely seen in most homes. It is designed specifically for eating ice cream. The spoon's blunt tip makes it easier to scoop hard ice cream.
The grapefruit spoon has a serrated tip and sharp edges.
It is usually the size of a teaspoon. The tip and sharp edge make it easier to pull the fruit away from the pith and rind.
The grapefruit spoon may be used with other citrus (citron, lemon, lime and orange).
Utayari wa Biashara na Maadili ya Jamii Fork ya samaki hutumiwa wakati wa kozi ya samaki. Kwa kawaida huwa na kidole kirefu cha kushoto chenye sehemu iliyochongoka. Muundo huo hufanya iwe rahisi kwa uma huo kuingizwa juu ya mifupa ya samaki. Forka ya chakula cha jioni hutumiwa kula sahani kuu katika mlo wote rasmi na usio rasmi. Ni nafasi moja kwa moja upande wa kushoto wa sahani. Kwa mfano, fork ya chakula cha jioni ya ukubwa wa Amerika ni ndogo zaidi ya inchi moja na nusu kuliko ile ya Ulaya. Kwa kawaida uma wa saladi ni mdogo kuliko uma wa chakula cha jioni. Ina miiba (mashimo) ambayo ni tambarare na pana kidogo kuliko ile ya uma wa chakula cha jioni. Fimbo ya saladi hutumiwa katika chakula cha jioni cha kawaida na kisicho cha kawaida. Inaweza pia kutumika kwa ajili ya vyakula appetizer nyingine kuliko samaki. Forka ya cocktail au forka ya vyakula vya baharini, ina pembe tatu. Inatumiwa wakati wa kula vyakula vya baharini vinavyotumiwa katika ganda. Kwa kawaida huwekwa upande wa kulia wa kijiko cha supu. Hata hivyo, uma unaweza kuwekwa tines chini katika bakuli la kijiko cha supu, kushughulikia angled kulia. Keki- dessert fork ni kutumika wakati wa dessert kozi. Ni nafasi ya usawa juu ya sahani kuu. Fimbo ya Oyster ina vidole vitatu vifupi, vilivyojipinda; kidole cha kushoto ni kirefu zaidi. Unapaswa kushikilia ganda kwa vidole vyako na uma unashikiliwa katika mkono mwingine. Vipande vya makapi havitumiwi katika mlo rasmi. Fimbo ya konokono ina miiba miwili mirefu yenye ncha. Katika mlo wa kawaida, konokono hutengenezwa bila magamba. Katika vyakula visivyo vya kawaida, kwa kawaida konokono hutumika katika makombora. Unapokula konokono, tumia vijiti vya chuma ili kuimarisha ganda na uma wa konokono ili kuondoa konokono. Fimbo ya kamba-mti ina miiba mirefu nyembamba. Forka ya kamba-mti inaweza kuwa na miiba miwili mirefu ambayo huishia katika ndoano au na ndefu, nyembamba katikati tine na miiba miwili hooked pande zote mbili. Kisu cha chakula cha jioni ndicho kisu kirefu zaidi katika mahali pa kupikia. Unapoweka meza, kisu cha chakula cha jioni kinapaswa kuwa moja kwa moja (si zaidi ya inchi moja kutoka) upande wa kulia wa sahani. Upanga unapaswa kukabili sahani. Kisu kinapaswa kushikiliwa katika mkono wa kulia. Kidole chako cha kiashiria kinapaswa kupanuka juu ya upanga, huku kidole chako kikitegemea upande wa kisu. Kisu cha saladi (kile ambacho kinaweza kuwa kidogo kidogo kuliko kisu cha chakula cha jioni) kiko upande wa kulia wa kisu cha chakula cha jioni na kinapaswa kutumika tu wakati wa kula sahani yako ya saladi. Kisu cha samaki hutofautiana kwa ukubwa. Kisu cha samaki hakitumiwi kamwe kukata chakula. Kamba yake pana na yenye ncha ya kijivu na ncha ya ncha yenye ncha ya kijivu hutumiwa kutenganisha na kuinua mifupa na ngozi ya samaki kwenye sahani ili kufanya kula samaki iwe rahisi. Kisu cha siagi, kinachoitwa pia kipanuaji, ndicho kisu kidogo zaidi katika seti ya vyombo vya chakula. Ncha ya kisu cha siagi ni ya mviringo na baadhi ni pana kidogo kwenye ncha. Vijiko vya chai ya barafu vina mikono mirefu ili viweze kutumiwa kwa urahisi pamoja na glasi ndefu. Keki hutumiwa pamoja na aiskrimu au kinywaji au chakula chochote kinachotumiwa katika glasi ndefu. Kikombe cha kijiko cha mchuzi ni kidogo na kiganja ni kifupi kuliko kijiko cha cream. Kwa kawaida, kijiko cha mchuzi hutumiwa wakati wa chakula cha mchana. Mchuzi: Mchuzi hutengenezwa kwa kuchemsha nyama, samaki, au mboga. Keki ya mchuzi yenye umbo la mviringo inapaswa kutumiwa unapokula mchuzi pamoja na nyama, mboga, nafaka, na pasta. Ni karibu na ukubwa wa kijiko cha mlo, tu bakuli ni kidogo ndogo na kushughulikia ni fupi. Keki ya mchuzi ya umbo la mviringo hutumiwa kwa njia tofauti katika chakula cha jioni cha kawaida na kisicho cha kawaida. Keki ya demitasse ni ndogo kuliko kijiko cha chai. Keki ya demitasse hutumiwa tu kwa vikombe vya espresso. Kikombe cha espresso ni nusu ya ukubwa wa kikombe cha kahawa cha kawaida. KIKOLA CHANGU KILI CHANGU KIKOLA KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI KILI Imeundwa hasa kwa ajili ya kula aiskrimu. Ncha nyembamba ya kijiko hicho hufanya iwe rahisi kukusanya aiskrimu ngumu. Keki ya zabibu ina ncha yenye miiba na kingo kali. Kwa kawaida ni kubwa kama kijiko cha chai. Ncha na ukingo mkali hufanya iwe rahisi kuvuta matunda mbali na kiini na ganda. Keki ya matunda ya zabibu inaweza kutumika na machungwa mengine (chungwa, ndimu, limao na machungwa).