Food Historian

Tap item# below for details.


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1. Salad Fork   [Diagram]

The salad fork is usually smaller than the dinner fork.

The salad fork is sometimes chilled and is presented along with the salad course.

2. Dinner Fork   [Diagram]

Traditionally, there are four tines on a dinner fork.

The base of the handles of all utensils should be lined up about 1" from the edge of the table.

3. Dinner Knife   [Diagram]

Knife blades should face in toward the plate.

Generally, utensils are placed in the order they are used so the dinner knife is closest to the dinner plate.

4. Salad Knife   [Diagram]

Knife blades should face in toward the plate.

Because utensils are placed in the order used, placement of the salad knife may vary depending upon when the salad course is actually served.

5. Dinner Spoon   [Diagram]

A dinner spoon is for use during the main course.

Use the dinner spoon for enjoying meals like beef stew and pasta.

6. Soup Spoon   [Diagram]

The soup spoon is traditionally rounder in shape than other spoons.

7. Dessert Spoon   [Diagram]

The dessert spoon is placed above the dessert fork above the dinner plate with the round end pointing to the left.

It is for dessert and is not a coffee stirring spoon.

When coffee is served, a separate spoon is placed behind the coffee cup.

8. Dessert Fork   [Diagram]

The dessert fork is usually smaller than the dinner fork.

It is placed above the dinner plate with the tines pointing to the right.

9. Bread Plate   [Diagram]

Butter for bread is also placed upon the bread plate.

10. Butter Knife   [Diagram]

The butter knife is for spreading butter on the bread.

The butter knife should always be kept on the butter plate.

11. Napkin   [Diagram]

Even at formal dinners, napkins are best folded simply into quarters and then in half to form a rectangle or a triangle.

12. Salad Plate   [Diagram]

Salad plates are often chilled and placed as shown when serving salad.

Salad forks may also be chilled and presented with the salad plate.

13. Dinner Plate   [Diagram]

Plates should be served from the right and cleared from the left.

To heat dinner plates, place plates on an oven rack at 175 degrees for about 15 minutes.

Carefully remove the plates with potholders.

14. Red Wine Glass   [Diagram]

Red wine glasses are usually round in shape and have a large, open bowl when compared to white wine glasses.

To warm the wine for enhanced flavor, hands may be gently cupped underneath the glass bottom.

15. White Wine Glass   [Diagram]

The white wine glass is best held by the stem so that finger prints don't dirty the crystal.

This also helps to keep the white wine cool.

16. Water Goblet   [Diagram]

The water goblet is filled to 3/4 capacity prior to seating.