Spoons come in a variety of sizes, forms, and styles, as well as a variety of materials, to ensure that they do their job as well as possible. The most prominent and historically important styles are discussed below.
Based on the purpose of use we can be divided into 3 main types of spoons: spoons for eating and spoons for cooking, in addition, there will be some types of spoons used in other special things that we will learn together today.
Let’s see which types of spoons you already know below
- 1 Types of spoons for eating
- 1.1 Bouillon Spoon
- 1.2 Caviar spoon
- 1.3 Chinese Spoon
- 1.4 Coffee Spoon
- 1.5 Cutty spoon
- 1.6 Dinner Spoon
- 1.7 Demitasse Spoon
- 1.8 Dessert Spoon
- 1.9 Egg Spoon
- 1.10 French Sauce Spoon/ Saucier Spoon
- 1.11 Grapefruit spoon
- 1.12 Gumbo & Chowder Spoon
- 1.13 Horn spoon
- 1.14 Japanese Soup Spoon/ Ramen Spoon
- 1.15 Iced Tea Spoon
- 1.16 Korean Spoon
- 1.17 Marrow Spoon
- 1.18 Melon spoon
- 1.19 Soup Spoon
- 1.20 Cream Soup Spoon
- 1.21 Salt Spoon/ Seasoning spoon
- 1.22 Parfait Spoon
- 1.23 Rat Tail Spoon
- 1.24 Spork / Sporf / Spife / Splayed
- 1.25 Stroon / Straw Spoon
- 1.26 Seal-top spoon
- 1.27 Welsh Cawl Spoons
- 2 Cooking and Serving Spoon
- 2.1 Absinthe Spoon
- 2.2 Bar Spoon/ Stirrer
- 2.3 Berry Spoon
- 2.4 Bonbon Spoon
- 2.5 Caddy Spoon
- 2.6 Chutney Spoon
- 2.7 Jelly or Jam Spoon
- 2.8 Ladle
- 2.9 Mote Spoon
- 2.10 Mustard Spoon
- 2.11 Olive Spoon
- 2.12 Panja Rice Spoon
- 2.13 Rice Spoon
- 2.14 Risotto Spoon
- 2.15 Side Notch Spoon
- 2.16 Slotted Spoon
- 2.17 Spaghetti Spoon
- 2.18 Spatula Spoon or Spoonula
- 2.19 Serving spoon or salad spoon or salad servers
- 2.20 Sugar Spoon
- 2.21 Measuring spoons
- 2.22 Tablespoon
- 2.23 Teaspoon
- 3 The special use spoons
- 4 Feature of spoons
Types of spoons for eating
Spoons for eating are almost always named after the food for which they are intended to be used.
A bouillon spoon is intended for soup, traditionally for clear, broth-based soups, as its name implies, and for jellied soups such as a madrilene. It is a round-bowled spoon, rather than oval-bowled, its curve designed to fit the rounded edge of a soup bowl that exposes more surface area of the clear, broth-based soup for faster cooling.
Bouillon spoons have short handles, typically between 5 and 5-1/2 inches long. The round bowl of the bouillon spoon is too wide to fit comfortably in the mouth, so soup is actually sipped from the side of the bowl. The bouillon spoon is slightly more formal and more appropriate for soup than a teaspoon, although many restaurants and homes purchase teaspoons since they can perform double duty. But when you want to raise the dining experience up a notch and you serve a clear or jellied soup, consider bouillon spoons.
A bouillon spoon would not be appropriate for use with a heavy stew or soup that is served as a main course, but for smaller portions or side dishes it is ideal. If you serve sandwiches with a small bowl or cup of soup, the smaller bouillon spoon is more compatible with the cup’s size, rather than the more formal, and larger, standard oval-bowl soup spoon. Add that extra detail to your customer’s dining experience and offer soups with bouillon spoons.
The material from which these are made is their distinguishing feature. The Caviar Spoon is usually made of pearl, animal horn, wood, or gold because they don’t affect the taste of the caviar like silver would.
Because of the size and shape of the containers in which caviar is stored, these are frequently much smaller ( approximately 3 to 5 inches in length) than standard spoons. To prevent giant scoops, their bowls are shallow and oval in shape as small amounts of caviar are required at a time.
Chinese Spoon is commonly seen in various types of oriental restaurants and has a shorter and thicker handle that leads to a deep bowl with a flat bottom.
The spoon is not the regular spoon we use in western dining. It is a flat bottom spoon with a pointed front end and a short handle. Some call it a Chinese spoon, a Chinese soup spoon, an Asian spoon, or a duck spoon. Whatever you call it, the spoon is commonly used in three ways – to sip liquid like soup, to assist chopsticks when tackling an ingredient-packed noodle soup, and to discreetly get small bones from your mouth to a plate when eating food like chicken feet.
The flat bottom spoons are usually bigger than western spoons and can hold more liquid, which is handy for eating Asian soups which usually have noodles or large chunks of vegetables and meat in them. Using a western spoon, there’s too little room to fit in both the solid ingredients and the broth. But with a larger Chinese spoon, you can get some noodles, vegetables, and still plenty of broth on the spoon. Since Chinese spoons are usually made of ceramic, they tend to keep their handles cool when immersed in piping hot soup. They are typically made of ceramic And they are less likely to burn your mouth as a western metal spoon may.
Not to be confused with a coffee measuring scoop, these are small (often more so than even a teaspoon) meant it’s used to stir and sip coffee from a smaller coffee cup. They are rarely seen nowadays unless they are part of a special set of dishes.
Cutty is a Scottish, Irish, and British term meaning “shortened and stubby.” These are shorter in length, often so short that the handle is as long as the bowl itself.
We, as in humanity, aren’t sure what the true origins or uses of these are. They’re simply a historical curiosity that’s worth mentioning.
Dinner spoon is a large category of spoon that can encompass both soup spoons and dessert spoons. Larger than a teaspoon, but not as large as a tablespoon (when the tablespoon is used more like a serving utensil rather than at an individual setting), a dinner spoon is positioned to the right of the knife in a place setting. Note that a dinner spoon is never used at the same time as a teaspoon in most casual settings. In a formal setting, the dinner spoon could be used with a teaspoon since the dinner spoon would be used for soup and the teaspoon for when tea or coffee was served.
Demitasse spoons are a type of flatware typically used in European countries and the United States.
These are even smaller than coffee spoons (which are smaller than teaspoons). These dainty and delicate little spoons measure approximately 3 to 4 inches (7.62 to 10.16 cm).
Tea or coffee drinkers often use them in conjunction with teacup and saucer, they are used to stir sugar, milk, or cream into a hot beverage, particularly ones with a froth top like a cappuccino so it can be scooped and tasted alone.
Afterward, they can be set to rest in the saucer or used to eat a dessert-like custard or sorbet.
At stores and restaurants, they’re usually plain polished silver or stainless steel (or even plastic), though home coffee brewers will often purchase one with an ornate handle.
Dessert spoons generally have a bowl that is significantly more pointed rather than rounded. The main feature that distinguishes these is that the bowl is slightly longer and more pointed than a typical oval bowl.
While they can be used for anything, such as cereal or soup, but they are designed to be used for desserts.
The size of this spoon can vary widely between a teaspoon and tablespoon size.
While not used every day by all people, they are very commonly included informal table settings. When setting a formal table, it is common for the dessert spoon to either be brought in with dessert or to be placed above the plate, completely separate from any other utensils on the table.
An egg spoon is a specialized spoon for use in eating boiled eggs. They have a shorter handle and a shorter bowl to allow for easier scooping inside the stand. The bowl is rounded, as opposed to a typical teaspoon.
These characteristics are designed to facilitate the removal of an egg’s contents from the shell, through a small hole in one end. For this purpose, the egg spoon is intended to be easier to use than a teaspoon. In practice, the difference can be unnoticeable, especially when eating a large egg. In consequence, boiled egg spoons are not common in either modern or antique flatware/cutlery services. Nevertheless, the diminutive size of a boiled egg spoon makes it well suited to small eggs.
Because the sulfur in eggs causes silver to tarnish, good silver egg spoons will have a gold wash over the bowl of the spoon. Egg spoons can also be made of wood, horn, porcelain, and stainless steel as well as any other material that does not react to the sulfur in eggs.
French Sauce Spoon/ Saucier Spoon
As its name implies, this was created by the French in 1950 in order to eat sauce.
A French sauce spoon looks much like a regular spoon with some noticeable differences. It has a thinner edge, a flattened bowl, and a distinctive notch on one side of it. The size and shape are most similar to that of a dessert spoon. Sometimes it’s called a saucier spoon.
The French sauce spoon design helps scoop a sauce from a plate easily, without tipping the plate. The purpose of the notch on the side is intended to allow oil or fat to drain away from the sauce, or function in a way that’s comparable to the fish knife.
A grapefruit spoon or Orange spoon is a special utensil intended to help carve and scoop grapefruit flesh from the rind with ease and precision. Roughly the same size as a standard teaspoon, a grapefruit spoon features a more tapered headline with sharp, serrated teeth. The sharp edges paired with a pointed tip make them perfectly designed for scooping out individual segments of fresh grapefruit.
The main benefit? A grapefruit spoon is multifunctional—it combines two utensils in one. It eliminates the need to first use a sharp knife to loosen the grapefruit segments, used for citrus fruits and melons.
Gumbo & Chowder Spoon
For thicker soups with meats and vegetables in them, a gumbo spoon is a great choice. They’re traditionally around 7 inches in length with a much larger bowl than a teaspoon.
This bowl is shallow and perfectly round, again allowing for big scoops and more surface area to allow for cooling of the soup before taking it in your mouth.
These are made from animal horns, largely with two traditional usages. The first is they are perfect for eating boiled eggs because they won’t tarnish over time from being exposed to the sulfur in the yolk (like silver will tarnish).
The second is for caviar, though less prevalent than other materials because it doesn’t interfere with the delicate taste of roe.
Japanese Soup Spoon/ Ramen Spoon
A Japanese Soup Spoon is an essential item in Japanese cuisine.
The Japanese spoons typically have a thick handle with a deep, flat bowl. A Japanese Soup Spoon is used for various noodle broths and soups and its versatile design means it can be used as an eating utensil or as a serving spoon or ladle.
Japanese spoons and Chinese spoons have similarities and use the same, but each type of spoon will show a completely different culture and that is the point to distinguish Japanese spoons from Chinese spoons.
Iced Tea Spoon
While a tall glass of sweet iced tea may be a refreshing part of a hot summer day, a standard teaspoon would just not be suitable for stirring one. Since the glass is just as deep as most standard teaspoons are long, it would make for possible wet fingertips.
Thus was born the iced teaspoon, a creative and fun solution. A long utensil ranging from at least 7 inches to 10 inches in length, the iced teaspoon has a relatively small bowl, similar in size to a standard teaspoon, but a much longer handle.
Originally used for stirring iced teas, they were also used in the heyday of soda fountains. With the resurgence of handcrafted sodas and phosphates, many foodservice operations rely on iced teaspoons. They are even popularly used for eating ice cream sundaes served in tall, deep sundae glasses.
An iced teaspoon is a part of informal dining, not often included in standard place settings. However, with a variety of patterns and styles to choose from, you may wish to supplement your foodservice establishment’s table settings with a decent quantity of iced teaspoons. An iced tea spoon says to your customers that this beverage or dessert is fun.
Korean spoon also known as Sujeo (수저), is the Korean word for the set of eating utensils commonly used to eat Korean cuisine.
Cases for Sujeo in paper or Korean fabrics were often embroidered with symbols of longevity and given as gifts, particularly at weddings. They are now sold as souvenirs.
Why are Korean spoons longer than Chinese and Japanese spoons?
It’s acceptable to pick up your bowl in Chinese and Japanese culture, but considered rude to do so in Korean culture (what’s wrong? You in a hurry to leave or something? The food is that bad that you have to shovel it up like a barbarian? Am I so bad you wanna get out of here asap?)
So the Korean culinary utensils and vessels evolved to fit their culture. Long spoons help the user scoop food and soup to their mouths in an efficient and elegant way.
The spoon may be laid down on the rice bowl, or soup bowl, if it has not been used. As food is eaten quickly, and portions are small, little time is spent in putting eating utensils down.
A marrow spoon is a specially designed spoon that is engineered to help consumers get the marrow out of bones. Bone marrow is a popular delicacy, especially in Europe, and this rich, flavorful meat product can be cooked and served in a wide range of ways. When it is served in the bone, a marrow spoon, sometimes called a marrow scoop, is essential.
You don’t see these much anymore since we don’t eat marrow right out of a bone often, but they’re out there. They were common in the 18th century, usually made of silver and featuring a long and thin bowl to fit inside the bone.
This piece of esoteric silverware looks a bit strange, but it does the job quite beautifully.
Melon ballers are utensils to make balls of melon from a scoop with a diameter from around 1 centimeter to 3 centimeters (about 3/8 inch to 1 inch). They are generally used to make fruit salad.
Melon balls are made by pressing them into the melon’s flesh and rotating. It can also be used to cut other soft fruit and ice cream. The diameter of a melon baller’s bowl varies from around 1 centimeter to 3 centimeters (about 3/8 inch to 1 inch), and it is typically made of stainless steel with a handle of wood, metal, or hard plastic. Some varieties have a handle in the middle and a different-sized bowl on each end, and the bowl typically has a small hole in the middle to allow air and juice through.
It is more commonly known as a prepping utensil. Melon ballers can be used for a variety of melons; like watermelon, cantaloupe, or honeydew. They typically are multifunctional utensils. They are also used for trying small bits of other foods such as ice cream.
A soup spoon is a type of spoon with a large or rounded bowl, these are similar to a ladle but scaled down to a dinner spoon size with a horizontal handle. Their larger round bowls are meant for eating thin soups.
Cream Soup Spoon
A typical soup spoon (also called a cream soup spoon) is the approximate size of a dessert spoon, and in some restaurants and homes is used for both soup and desserts.
Smaller than a tablespoon, a soup spoon has a deeper, round bowl, making it ideal for obtaining a mouthful of soup, although the bowl’s width may be too much for fitting in the mouth. Proper use of a cream soup spoon requires sipping soup from the side of the spoon.
Note that an average soup spoon is approximately 6 inches long, although it can be as long as 8 inches, depending upon the manufacturer and the pattern.
Salt Spoon/ Seasoning spoon
A salt spoon is a miniature utensil used with an open salt cellar for individual service. We’ve replaced them with salt shakers, obviously.
But the salt spoon itself is a miniature spoon like the caviar ones. The spoon itself ranges from 2 to 3 inches (5 to 7.5 cm) long and has a circular bowl measuring approximately 0.5 to 0.75 inches (1.25 to 2 cm). They can be found in a wide range of materials including glass, Sterling silver, plastic, wood, ivory, bone, and shell.
These are specifically designed to be used for eating parfait, sorbets, sundaes, and other similar desserts that are served in tall glasses. Due to this, they feature a very long, slim handle leading to a typical teaspoon-shaped bowl.
Rat Tail Spoon
These were created in the late 17th century. They feature a reinforcement from the bottom of the bowl to the handle meant to reinforce the joint between the bowl and handle. The reinforcement is a thin tongue that comes to a point.
Spork / Sporf / Spife / Splayed
These goofy things are a combination of multiple eating utensils, like a spoon and a fork (spork), a spoon, fork, and knife (sporf), a spoon and a knife (spife), and again a spoon, fork, and knife (splayd).
People use these the most when hiking and camping, from my experience. There are other combinations like forkchops and a chork.
Stroon / Straw Spoon
In this glorious age of various dining utensils all merging together in unity, like Sporks (spoon + fork), Knorks (knife + fork), and Chorks (chopsticks + fork), along come these cool new Spoon Straws.
This is another combination that’s far less silly. It’s a straw with a bowl at the bottom used for scooping foods like a slushy or milkshake. Once you run out of firm solids and you’re dealing with the melted liquid at the bottom, you can drink it through the straw handle.
These were popular in England from the late 16th century through the 17th century. They’re made of silver, and the end of the handle culminates in a circular seal, much like the Japanese Hanko stamps.
They could be used to seal letters with wax, but simply became a common decorative method for utensils.
Welsh Cawl Spoons
Firstly what is Cawl, well Cawl pronounced Kowl is a traditional Welsh soup made originally from beef or bacon, potatoes, and vegetables. The word was thought to originate from the Latin word Caulis which meant plant stalk, cabbage stalk. The Welsh Cawl was cooked in iron cauldrons over the fire and then eaten with wooden cawl spoons on dark Winters nights.
Typically the humble Welsh Cawl Spoon has an oval-shaped bowl with a long thin handle, made from one piece of wood. These Cawl spoons were made from a variety of woods, although sycamore was a favorite as sycamore wood not only didn’t taint food but was believed to have antibacterial properties.
These Welsh cawl spoons when not in use were stored in wall hanging spoon racks, the Welsh ones being stepped. Often these spoon racks could hold a large number of Cawl spoons typically between 12-20 cawl spoons at a time.
A lot of the Antique Welsh cawl spoons you see today are from the 19th and 20th centuries, although not easy to come across as many are sitting in spoon racks, if you look hard enough you will find Antique Welsh Cawl Spoons.
Cooking and Serving Spoon
This is a very unique type of spoon created specifically for absinthe drinkers. They are either perforated with holes or slotted so when you stir your drink you create a lot of little currents in the liquid.
This is great for dissolving the sugar cube that is dunked in using the utensil. The bowl end is long and flat, enough to reach over the glass and rest on it, held stable by the notch built into the bottom of the handle.
Bar Spoon/ Stirrer
A bar spoon or stirrer is a long-handled spoon used in bartending for mixing and layering of both alcoholic and non-alcoholic mixed drinks. Its length ensures that it can reach the bottom of the tallest jug or tumbler to mix ingredients directly in the glass.
A bar spoon holds about 5 milliliters of liquid (the same as a conventional teaspoon). Its long handle is similar to an iced teaspoon, but is usually decorative and elegant – some variations mimic large swizzle sticks, with a disc at one end. The shaft is typically thin and threaded so that the fingers can easily grip and rotate the spoon.
Berry spoon is a type of spoon having on the bowl an embossed decoration of berries or fruits and, sometimes, a gilded interior of the bowl.
Most of these spoons were obtained by embossing and chasing earlier plain spoons with fruit and foliate scrolls.
This practice started in the mid 19th century and consisted of embossing and chasing bowls and stems of plain spoons with fruits and foliate scrolls.
“Je veux un bonbon!” children say in France, a phrase familiar to any parent as: “Can I have some candy!”
Stemming from 17th-century French royal courts, the small, chocolate-covered candy called a “bonbon” comes from the French word “bon” meaning “good”.
Enjoying such delights in Haute society undoubtedly went along with social etiquette and certain manners. In the case of bonbon’s, this meant using a bonbon spoon with a flat, perforated bowl to neatly scoop up your candy (or nuts) instead of digging right in with your sticky fingers to pick at the favors in the dish.
A caddy spoon is a spoon used for measuring out tea in the form of dried tea leaves. Traditionally made of silver, they were in common use in the 19th century, when tea was a more expensive commodity. Tea was sometimes stored in elaborate boxes or containers called tea caddies, and these spoons were made to be used with such containers.
Chutney spoon for hygienically dispensing chutneys, especially mango chutney, from a communal open or lidded dish; the two are usually manufactured together as part of a multi-purpose dispenser in restaurants; alternatively may come with a specially designed and matching chutney spoon holder for domestic use
Jelly or Jam Spoon
Jelly or Jam spoon — for serving fruit preserves; sometimes with a point and an odd-shaped edge; sometimes used with a jelly jar.
A ladle is a type of cooking implement used for soup, stew, or other foods.
Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl.
In ancient times ladles were often made from plants such as calabash (bottle gourd) or even seashells.
In modern times ladles are usually made of the same stainless steel alloys as other kitchen utensils; however, they can be made of aluminum, silver, plastics, melamine resin, wood, bamboo, or other materials. Ladles are made in a variety of sizes depending upon use; for example, the smaller sizes of less than 5 inches (130 mm) in length are used for sauces or condiments, while extra-large sizes of more than 15 inches (380 mm) in length are used for soup or punch.
The mote spoon’s short life began in the late 17th century, with the London Gazette describing these elegant and charming spoons as ‘long or strainer spoons with narrow pointy ends’. Intended to be used to strain the tea, the general public did not take especially well to the mote spoon, and they only remained as part of a tea-ware service until the end of the eighteenth century due to the arrival of the tea strainer.
There was also an additional use for the mote spoon; due to the pointed terminal of the spoon, it made the perfect tool to unblock the teapot spout which would regularly get blocked with tea leaves. The mote spoon terminal would simply be inserted into the spout and rotated; the tea leaves causing the blockage were then released.
There is one further use for a mote spoon which is a less common perception. Due to the early period of the spoon, many households would not be able to afford a silver mote spoon in addition to a caddy spoon for their tea service. Although pierced, the mote spoon could be used to scoop tea out of a container, allowing the powdered remnants of the tea leaves to fall back into the tea caddy.
Mustard spoon — for serving mustard; usually small, with a deep bowl elongated to form a scoop and set at right angles to the handle.
Olive spoon is typically made from stainless steel with slots or a hole cut from the bottom of a bowl-shaped head to release the liquid from the spoon. A kitchen utensil that is primarily used to remove olives from their liquid while allowing the liquid to easily drain from the spoon.
Olive spoons are also used to lift cherries, cocktail onions, pickled garlic, and other similar condiments from the liquids used to store the foods.
Panja Rice Spoon
A Panja is a rice spoon found in India. It is specifically designed for serving rice & mixing rice with seasonings that suit the needs of every household or restaurant.
While the handles offer a firm grip, making it easy to serve or lift food from cooking pots, pans, utensils, containers, and casseroles, the wide bowls can accommodate a good capacity of food on a single-serve
The end of the handle often has a loop to tie off a string for easy storage.
A rice spoon ((known in Japan as a shamoji)) is a spoon designed for mixing rice with seasonings; such spoons are an integral part of the preparation of sushi rice and other seasoned rice dishes. You may also hear a rice spoon called a “rice paddle,” which is a more accurate reflection of its design, and in Japanese, this utensil is called a shamoji. Stores that stock sushi supplies often carry rice spoons, and they are sometimes included in sushi kits as well.
Some have plastic non-stick surfaces, but most are made from bamboo or other types of wood and sealed with lacquer.
Risotto is a type of rice spoon, but this is the third type of unique rice spoon. These are made of wood and feature a typical bowl where usually (but not always) one corner of it comes to a right angle.
The reason a risotto spoon has a hole in the middle; is so that you can stir it constantly without breaking as many grains as could happen with a solid spoon.
Side Notch Spoon
Large spoons that have a side notch in the handle make it very easy to balance the spoon on the pot or pan when you are not actively using it to stir. This prevents you from accidentally dropping food from the spoon, as the spoon’s bowl will stay directly over the cooking food. These notches will be located so that the spoon should balance evenly over the pot.
A slotted spoon is what you use to extract solid food from residual liquid, by allowing the liquid to seep through the slots and return to the cooking pot. These spoons were crafted with holes in order to make cooking easier and less dangerous. This spoon was originally made, so as to separate boiling oil from fried food, thereby, protecting the chef from oil burns. It usually has a longish handle that gives the cook an adequate distance to stand away from the stove. The spoon acts as a sieve that separates the solid food from hot oil or sugar syrup.
A type of serving utensil, commonly made of wood or stainless steel, which is used to hold the long spaghetti noodles enabling them to be easily removed from a pot of boiling water. The spoon-shaped tool has protruding wood or metal prongs that allow the noodles to be grasped, separated, and placed on a platter after they are removed from the water. Most metal forks have a hole in the center to drain the water as the noodles are lifted out. This tool is also known as a spaghetti server or spaghetti serving spoon.
In the United Kingdom, they sometimes call it a Yurkle.
Spatula Spoon or Spoonula
A spatula spoon or spoonula is a kitchen tool that hybridizes the spoon and the spatula in one implement, intended as a convenience item for busy cooks. As far as kitchen utensils go, a spoonula might not be vitally necessary, but it is fun to say and it is also very useful to have one around. Many kitchen supply stores carry spoonulas of varying sizes, and it is also possible to order one through a specialized catalog.
As the name suggests, the spoonula combines the features of a spatula with those of a spoon. A spatula is a highly flexible kitchen tool that can be manipulated to scrape out the corners of pans, pots, and bowls, while a spoon is a scooping and serving implement. A spoonula looks like a spatula with a very deep bowl. It is classified among the kitchen scrapers, since it serves the same function as a spatula, although a spoonula can be used for much more than an ordinary spatula.
Serving spoon or salad spoon or salad servers
Serving spoon or salad spoon or salad servers is a large and long-handled spoon for stirring and mixing salads, made of wood or other material not affected by vinegar.
A sugar spoon is a piece of formal silverware or flatware that is typically a part of a tea or coffee service. It is a spoon similar to a common teaspoon, though it usually has a somewhat deeper bowl and can often have a squared shape or fluted edges. This spoon is specifically designed for use in spooning granulated sugar into a container, often a cup with tea or coffee, and the shape of the spoon is meant to accommodate a decent amount of sugar and make sprinkling the sugar out of the spoon easier.
A powdered sugar spoon can also be found, though this is not necessarily a true spoon and is instead typically a utensil designed to more effectively sprinkle powdered sugar.
A measuring spoon is a spoon used to measure an amount of an ingredient, either liquid or dry when cooking. Measuring spoons may be made of plastic, metal, and other materials. They are available in many sizes, including the teaspoon and tablespoon.
In the U.S., measuring spoons often come in sets, usually between four and six. This usually includes ¼, ½, and 1 teaspoon and 1 tablespoon. The volume of a traditional US teaspoon is 4.9 ml and that of a tablespoon is 14.8 ml, slightly less than that of standard metric measuring spoons.
A tablespoon is a large spoon. In many English-speaking regions, the term now refers to a large spoon used for serving; however, in some regions, it is the largest type of spoon used for eating.
By extension, the term is also used as a cooking measure of volume. In this capacity, it is most commonly abbreviated tbsp. or T., and occasionally referred to as a tablespoonful to distinguish it from the utensil.
The unit of measurement varies by region: a United States tablespoon is approximately 14.8 ml (0.50 US fl oz), the United Kingdom and Canadian tablespoon is exactly 15 ml (0.51 US fl oz), and an Australian tablespoon is 20 ml (0.68 US fl oz).
A teaspoon is a unit of volume measure equal to 1/3 tablespoon. It is exactly equal to 5 mL. In the USA there are 16 teaspoons in 1/3 cup, and there are 6 teaspoons in 1 fluid ounce.
“Teaspoon” may be abbreviated as t (note: lowercase letter t) or tsp.
A small spoon, as might be used for eating yogurt from a small container or adding sugar to tea, is about 1 teaspoon in size.
Tablespoon and teaspoon are two very common units of measurement we use in cooking. Mixing up these measurements can make a big difference in your cooking. A tablespoon is actually equal to three teaspoons.
To better understand the difference between a tablespoon and a teaspoon you can read more articles: What Is The Difference Between Tablespoon And Teaspoon?
The special use spoons
Apostle spoon is a christening gift with the bust of an apostle as the finial
Ear spoon a small spoon used to remove earwax, more common before the marketing of cotton-tipped swabs for this purpose.
Lovespoon — a wooden spoon, often with double bowl, formerly carved by a Welsh suitor as a gift of betrothal for his promised bride.
A souvenir spoon is a decorative spoon used as a memento of a place or to display as a ‘trophy’ of having been there. The spoons may be made from a number of different materials such as sterling silver, nickel, steel, and in some cases wood. They are often hung on a spoon rack and are typically ornamental, depicting sights, coat of arms, associated characters, etc.
Feature of spoons
If you want to give somebody a very special gift that will stand out from anything else that they have been given, then a personalized spoon is a wonderful way to do this.
Not only is an engraved spoon ideal as a wedding gift to commemorate a couple’s new last name, but it also makes a very fun gift for somebody who tends to enjoy certain meals or desserts, such as a coffee spoon.
Set of spoon
To ensure that all of your spoons look the same, it’s a good idea to buy a set of spoons. This means that you won’t ever have to worry about whether or not the spoons that you choose for your meal will match, and it will make it significantly easier to set a formal table.
Usually, there will be a set of spoons and forks for cooking, a set of spoons and forks for eating, a set of spoons and forks for decoration, a gift set of spoons and forks, and a set of kitchen spoons commonly known as a spatula and spurtle utensils set.
Shaped of spoons
It is possible to buy spoons that have bowls in interesting shapes instead of ones that are rounded. Buying these spoons is a fun way to express your personality or to make your meal more interesting, and it is a great way to show others how you feel about them. If you are interested in giving someone a gift to show them that you care, then heart-shaped spoons are wonderful presents that will make your recipient think of you every time he or she uses them.
There are also many other special-shaped spoons such as fish-shaped spoons, turtle spoons, branch-shaped spoons, leaf-shaped spoons, flower-shaped spoons, so many shapes that you can find them to suit your taste.
Above is a summary of types of spoons and how to use spoons, they are very diverse and used according to each person’s usage as long as we find the most suitable and comfortable.
You can share with us the types of spoons you find missing by commenting below, we will update you more whenever we have the latest information about the spoons.