Préparation des Aliments et des Boissons - Couverts

a sharp blade with a handle that is used for cutting or as a weapon

a blunt knife with a rounded end, used for spreading butter

a knife having a broad blade with a blunt edge that is used for serving or eating fish

a specialized table knife with a sharp serrated edge designed to easily cut through cooked meat, especially steak

a non-serrated knife with a rounded tip, used for cutting and eating food at the dining table

a sharp knife with a long blade that is used to cut cooked meat

a kitchen tool used to chop or mince food into smaller pieces, such as onions, herbs, nuts, or vegetables

a large, heavy knife with a wide and rectangular blade that is typically used for chopping and slicing through meat and bones

an object with a handle and three or four sharp points that we use for picking up and eating food

a long-handled fork, typically made of metal, that is used for toasting bread, marshmallows, or other food items over an open flame, such as a fire or a campfire

a long, two-pronged fork designed to hold meat or poultry in place while it is being carved, often with a handle that is easy to grip and a sharp point to pierce the meat

a smaller fork with shorter, thinner tines used for eating salads or other light dishes

a utensil with multiple tines used for eating solid food items, typically used during the main course of a meal

an object that has a handle with a shallow bowl at one end that is used for eating, serving, or stirring food

‌a spoon of a large size with holes, used for separating solid pieces of food from liquid

a round-bowled spoon designed for eating soup or similar liquid dishes

a spoon of a large size which is used for serving food

a small spoon used for adding sugar to tea or coffee and stirring it

a spoon that is made of wood

a thin tube made of plastic, glass, etc. for sucking drinks

eating tools such as spoons, forks, and knives

one of the two thin, typically wooden sticks, used particularly by people of China, Japan, etc., to eat food

a type of large spoon with a long handle and a deep bowl, particularly used for serving liquid food

a type of utensil that combines the features of a spoon, knife, and fork into a single piece of cutlery, typically made of stainless steel

a utensil used to cut and serve slices of cakes and pies

a hybrid utensil that combines the features of a spoon and a fork in one tool

a small, specialized spoon used to serve caviar or other delicate foods

a utensil shaped like a deep spoon or ladle for taking up or serving portions

a small spoon typically used for scooping and serving sugar, often characterized by its small size and narrow bowl

a kitchen utensil with two bars that when pushed one can lift small items

a small hammer that is used for breaking apart sheets or slabs of toffee or other hard candy into smaller, bite-sized pieces

a small, specialized knife used to cut and section grapefruits or other citrus fruits

a long wooden or metal stick that is inserted into pieces of food, especially meat, to hold them together while being cooked

a thin stick or plastic rod used for removing food debris from teeth, picking up small items, or as a tool in cooking or crafting

‌a small pointy wooden stick on which small items of food such as cherries, olives, etc. are served

a set of utensils used for eating Korean cuisine, including rice and soup

a small tool used to push food onto a fork or spoon, typically featuring a flat end for pushing and a curved end for scooping

a small fork with three or four tines, designed for use in cutting and serving pastries, cakes, and other desserts

a specialized tool used to crack the hard shell of crabs or other shellfish to make it easier to access the meat inside

a small fork, typically with narrow and pointed tines, used for extracting meat from crab shells or other shellfish

a long-handled fork used to dip bread, fruit, or other foods into a pot of melted cheese, chocolate, or other similar dip

a small, specialized spoon with a serrated edge used to scoop out the flesh of grapefruits or other citrus fruits

a small, specialized tool used to remove the meat from the shell of a lobster or other shellfish

a specialized utensil designed for holding and extracting snails from their shells

a kitchen tool used to crack open the shells of nuts, such as walnuts, pecans, or hazelnuts, in order to remove the edible kernel inside

specialized tongs that are used for picking up and serving sugar cubes

a specialized kitchen tool designed to serve asparagus spears by grasping them securely

a kitchen utensil typically made of wood with a spiral or grooved design, used to drizzle honey onto food or beverages

handheld kitchen tools that resemble bear claws and are used for shredding and handling large cuts of meat, such as pulled pork or brisket

a small, shallow spoon with a flat edge and a deep, rounded bowl, typically used for drinking soup or serving small portions of food in Chinese cuisine

a small spoon typically used for stirring sugar or cream into coffee or other hot beverages

a medium-sized spoon designed for eating dessert

a kitchen tool used to flip or turn pancakes, eggs, burgers, and other foods while cooking on a griddle or frying pan