Types of forks and their purpose

This cutlery begins its history in the 15th century. Initially, it had 2 teeth, was flat and very inconvenient to use. However, over time, the device was modified until it became a modern plug.

The duration of operation, the appearance and strength of the forks depend on the materials from which they are made, as well as on the selected production technology. In most cases, stainless steel is used as the base, and chrome is used as the top layer. The more dense the chrome layer is, the higher the corrosion resistance of the device.

Another "running" material is steel with the addition of nickel. In the devices of the premium class, silver and gold are used as the top layer.

Consider the most popular options.

Steel cutlery itself cannot exist; it will prove to be unstable to corrosion. In this regard, steel forks can be produced in the following versions.

The composition of the material usually is steel, iron and carbon, as well as small (13-17%) chromium. It is made of steel 18C, sometimes it is marked as 18/0. Such steel belongs to the class AISI 430 and is considered budget. As a rule, these devices are said to be from "stainless steel".

Chrome products can be recognized by the noble metallic luster, which significantly increases the aesthetic appeal of devices. Besides attractiveness, chrome-plated devices are resistant to corrosion and do not absorb odors and colors. Due to their high magnetic properties, such forks are widely used in food service establishments. This is due to the fact that they are widely used equipment for washing dishes with magnetic systems.

Material include steel, carbon, iron, not more than 18% chromium and 8.5-10% nickel. Such a composition is considered one of the highest quality, chromium-nickel steel is assigned grade 18/10, it is also labeled AISI 304. Nickel-chromium devices, due to their special processing, have a pleasant creamy shade. Thanks to the chromium in the composition of the plug, they have increased anti-corrosion properties, while nickel provides increased resistance to acid (including concentrated).

Devices are a chromium-nickel analogue, on which silver is applied in a single layer. The latter undergoes special cleaning, after which reinforcing elements are added to this composition. Silver-plated kits are often accompanied by the inscription "90 grams silver." It means that 90 g of silver are applied to a set of 12 instruments. Such products are resistant to corrosion, they can be washed in a dishwasher.

There are 2 types: from silver of 800 tests and 925 tests. The former contain 800 parts of silver and 200 g of another metal. Forks from 925 samples have 925 parts of silver and only 75 parts of another metal. A sample is necessarily indicated on their surface, and there is also a crown symbol.

These are already well-known products made of steel or stainless steel, coated with a thin layer of gold. Gold spraying is so thin that it is measured in microns (1 micron - 0.001 mm). Gilding can cover the entire device or only a certain part of it.

These forks are well known in Soviet canteens. They were very fragile - they were easily bent, picking up meat or another dense piece of food with their teeth was almost impossible. The disadvantages include the nondescript appearance. No wonder that aluminum appliances today have almost disappeared from everyday life and sales.

Cupronickel forks are classified as luxury appliances. The material is an alloy of copper, nickel and manganese. Such products look very elegant, noble, resistant to corrosion, but their production is quite expensive. Since the 50s of the last century cupronickel has been increasingly replaced with nickel silver. In appearance, the devices are almost indistinguishable, however, the production process in the latter case is somewhat simplified.

Nelsiber is an alloy of copper, nickel and zinc. The surface of such products must be coated with a layer of gold or silver or blackened.

In most cases, a plastic fork is a faithful “companion” of picnics and outings. Such devices can be disposable (only such should be used in fast food cafes, fast food outlets and other public places) and reusable (usually more durable, can be washed by hand in warm water and used several times).

Wooden spoons and forks today are more likely decorative elements of the interior than practical cutlery. The explanation for this is the fragility of products, their ability to absorb moisture, fats, odors. Such devices are very difficult to clean, and therefore their lifespan is very short. If a wooden fork is coated with varnish, then it is impossible to speak with confidence about its safety, if it is not covered, the question arises of the hygiene of the product.

Depending on the destination, the following types of forks are distinguished.

It is a device with four teeth. Appointment - the use of second courses, because dinner forks are most often served with a table knife. In this case, the knife is taken in the right hand, the fork - in the left. You can cut off a piece of meat by sticking the last into food and cutting off a piece with a knife. If they eat the second with a fork, then they hold it with their teeth up like a spoon. Food is "planted" on it, if necessary, helping itself with a knife.

This device is slightly smaller than the lunch counterpart, has 3 and 4 teeth, they are shorter than the teeth of the dining fork. Sometimes the teeth are arranged in pairs and in the middle are separated by a shallow recess. The fish device is supplied with a special fish knife. The latter can replace another fish fork.

With a second fork or knife, a piece of fish is pressed against the plate, while the other is separated from the piece by small pieces. After this part of the fish is eaten, it is turned over and likewise “dealt” with the second side. Ideally, after a meal, only a fish skeleton should remain on a plate.

Designed for consuming cold appetizers, omelettes, spring rolls, fried bacon. Externally, it is a copy of the dining device, but much smaller.

Designed for salads, has 4 prongs and a wider base. It is more curved in the manner of a spoon. Usually served with a special salad knife. It is used in the same way as the dining room. Large pieces are chopped onto the fork, and if necessary, cut with a knife into smaller pieces.

It has the smallest size, has 2 or 3 shortened teeth. For fruits, double-toothed options are always served. Cakes, pies and small cakes require different types of dessert forks, in some cases a dessert knife is served to them. At the receptions for desserts, they serve a special device with a pointed clove. It is used as a knife, while pieces are pricked on the remaining cloves. Buffet fork is a necessary necessity, since it is impossible to use a knife at the buffet table.

Used to transfer dishes from a common plate to your own. It is a device from a single piece of metal, which is then divided into 2 cloves, representing the letter U.

It is larger than the dining room. And besides, the chopping device is more elongated. Used to cut a common piece of meat into plates or pieces. The meat is strung on a fork and cut with a special chopping knife.

A device with two horns and a long handle, which is mainly used in the kitchen to prepare dishes - turn over the pieces, check readiness, cut a large piece into smaller ones. With such a fork it is convenient to get meat from the broth and chop it. In this case, a large spindle plug is useful, between the handle and the teeth of which there is a folding stop.

This fork is distinguished by the presence of 5 teeth and a wider base. This allows you to bring sprats to your mouth without losing the integrity and aesthetic appearance of the fish.

It is a slightly elongated device with 3 teeth, the left one is slightly longer than the others. It is convenient for them to eat seafood, as well as open oyster shells and get shellfish. She can also eat mussels, cocktails. A fork is served with a coffee spoon, which is customary to eat a seafood cocktail.

For lobsters, the table is served with a fork with 2 bent teeth. The dimensions of the seafood appliances are small. But the fork for crayfish has a more elongated shape and a long handle. This is a 2-prong appliance. The crab appliance may be the same.

A small (less dessert) fork with 2 cloves to capture olives. The lemon fork has a similar design, but it is larger than olive.

The device, which is served with julienne, has 3 cloves, while the side ones are slightly apart. The fork itself is small, comparable in size to a dessert spoon.

The device with 2 teeth on a long handle.

The invention of Japanese experts, designed specifically for convenient eating spaghetti and noodles. It is a toothed device with an additional shorter tooth for grabbing food and notches on the surface to hold pasta.

The device "3 in 1" combining a fork, a spoon and a knife. Invented in the 40s in Austria, at first it was called a blade. Today it is produced by the only company in the world and manufactured in Austria.

Another similar multifunctional device is Spork. It is both a fork and a knife. Invented and patented in the USA at the end of the 19th century. Only in the XX century the device received the indicated name. Such devices are convenient when traveling and hiking. A folding fork, as well as a fork-knife for canned food - from the same "company".

Appeared recently, only in 2007, the device. Combines a round pizza knife and a dining fork.

It is fair to say that of all the variety described, most often only 4 types of forks are involved in the serving - lunch, salad, fish and dessert. As a rule, a meal begins with serving salads and appetizers. They are served with a set of salad forks and knives. In addition to salads, they can be used for snacks (not sandwiches, they are taken by hand), jellied meat, various meat cuts.

Then, when serving hot, a set of devices is replaced by a fork and a knife for the second. If fish is served hot, then an additional table is served with fish appliances.

At the end of the meal, pastries, desserts and fruits are served, to which special appliances are also placed on the table.

Before buying appliances, it is worthwhile to pay attention to the material from which they are made. Another factor is the thickness of the metal. A quality product has a metal part thickness of at least 2.5 mm. The standard is considered to be a thickness of 1.4 to 4 mm.

Appreciate the gloss of the forks - grayish or white. If the lack of gloss is not provided for by the design of the products, this indicates a low quality of steel or the absence of at least some polishing of the devices.

One of the most time-consuming production processes is the processing of the fork teeth, so unscrupulous sellers sometimes make them seem to be chopped off. A high-quality product cannot have this, as well as excessively sharp teeth.

The next selection criterion is the features of the bends of the forks. In this place there should be a thicker layer of metal so that the fork does not bend if it is pressed harder than usual. The depth of a quality device should be at least 7-10 mm. Flatter products are Chinese stamping, which is inconvenient to use.

It is important to carefully touch the surface of the product - it should be flat, without roughness and nicks, homogeneous, without spots and stains. Only in this case can we talk about the accuracy of processing. In high-quality devices, only the point of the cloves can be sharp.

When buying combined instruments, inspect the junction of different materials - for joints and offsets. The forks should fit tightly in the plastic or wooden handles.If the latter are made of plastic, it must be heat and moisture resistant.

Separately, it is worth mentioning disposable plastic forks. The main selection criteria are safety and heat resistance (within the capabilities of the material, of course). You can understand how harmless plastic is by marking. Without fear, you can purchase forks on which the following appears.

• RE (PE), that is, polyethylene.
• PETF (PET) or PET (PET) - indication of polyethylene terephthalate.
• PS (PS) or the number "6" is polystyrene. A fork (or any plastic disposable tableware) is only suitable for cold dishes. There is hot food and moreover it is impossible to heat dishes in the microwave.
• PP (PP, number 5) - polypropylene. Suitable for hot dishes, withstands heating up to 100 degrees. The contact of polypropylene with alcohol is unacceptable, otherwise toxins are released from such contact.

After a visual inspection, smell the instruments. They should not have a smell. But the pronounced aroma of engine oil, metal is a good reason to refuse to buy. Finally, You should ask the seller for a certificate of conformity and a hygienic opinion. The name of the brand of devices, their manufacturer and its address in these documents must coincide with the data indicated on the packaging of the plugs

As a rule, forks are sold complete with other devices necessary for serving (spoons, knives). Sets are for 6 and 12 people. The first include 24 items - 6 tablespoons and teaspoons, 6 forks and knives.

A set for 12 people includes the same devices, but for 12 people, as well as spoons for jam and sauce, for sugar, forks and knives for fish and salad - a total of 72 items.

In addition, there are options that include only forks and knives, as well as different types of forks and spatulas / knives for them.

See how to use cutlery properly in the next video.