Préparation des Aliments et des Boissons - Couverts

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

couteau

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

couteau à beurre

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

couteau à poisson

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

couteau à steak, couteau de table à steak

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

couteau de table, couteau à dîner

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

couteau à découper

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

couteau hachoir, hachoir

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

couperet, hachoir

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

fourchette

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

fourchette à griller, fourchette de camping

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

fourchette à découper, fourchette à rôtir

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

fourchette à salade, fourchette à entrée

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

fourchette à dîner, fourchette de table

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

cuillère

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

écumoire

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

cuillère à soupe, cuillère à potage

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

cuillère à soupe

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

petite cuillère, cuillère à café

a spoon that is made of wood

cuillère en bois

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

paille

eating tools such as spoons, forks, and knives

couverts

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

baguette

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

louche

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

splayd

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

serveur de gâteaux et tartes, couteau à gâteau et tarte

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

spork, cuillère-fourchette

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

cuillère à caviar, cuillère à service pour caviar

a type of spoon used for scooping or serving ice cream, mashed potatoes, or other soft foods

cuillère, pelle

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

cuillère à sucre, cuillère à café

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

pinces

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

marteau à caramel, marteau à toffee

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

couteau à pamplemousse, couteau à agrumes

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

brochette

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

cure-dent, piquet à dents

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

pic à cocktail

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

ensemble d'ustensiles pour manger, vaisselle coréenne

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

pousse nourriture, pousseur de nourriture

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

fourchette à pâtisserie, fourchette à dessert

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

casseur de crabes, pince à crabes

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

fourchette à crabes, fourchette à crustacés

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

fourchette à fondue, fourchette de fondue

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

cuillère à pamplemousse, cuillère crantée à agrumes

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

cueilleur de homard, outil à homard

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

pince à escargots, tenaille à escargots

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

casse-noix, nocer

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

pince à sucre, pincette à sucre

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

pinces à asperges, pince à servir les asperges

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

cuillère à miel, spire à miel

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

griffes à viande, crochets à viandes

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

cuillère chinoise, cuillère de soupe

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

cuillère à café, cuillère à café

a medium-sized spoon designed for eating dessert

cuillère à dessert

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

spatule à pancakes, palette à œufs