Spoons (The Cutlery Collection)

Spoons (The Cutlery Collection)

Spoons are the oldest utensils in human history, originally modeled after sea shells or cupped hands. While knives cut and forks pierce, the spoon is designed to cradle liquids and semi-solids.

In a formal setting, the shape of the spoon's bowl (oval vs. round) is a strict indicator of its intended function. Using a tea spoon for soup, or a soup spoon for coffee, is considered a major breach of dining etiquette.

1. The Essential Spoons

Type	Volume (Approx.)	Key Features & Function
Teaspoon	5 ml	The standard unit of the flatware set. Used for stirring hot beverages (tea/coffee) and eating soft desserts (yogurt, mousse). Note: In formal dining, it is never used for soup.
Dessert Spoon	10 ml	Larger than a teaspoon but smaller than a soup spoon. Features an oval bowl. Used for desserts served in a bowl (like crumble or pudding) or eaten with a fork (like cake).
Tablespoon (Serving)	15 ml+	Often confused with the dinner spoon. In modern sets, a true “Tablespoon” is usually a serving utensil for communal dishes, distinct from the spoon you eat with.

2. The Great Soup Debate: Round vs. Oval

Confusion often arises between the two main types of soup spoons.

Cream Soup Spoon (Round Bowl):
- *Shape:* Perfectly round bowl, usually on a shorter handle.
- *Function:* Designed for thick, creamy soups, bisques, or chowders. The round shape allows for a wider surface area to cool hot, thick liquids.
Bouillon Spoon: A smaller version of the round soup spoon, specifically for clear broths served in a Consommé Cup.
Place Spoon / Oval Soup Spoon:
- *Shape:* An elongated, oval bowl (looks like a giant teaspoon).
- *Function:* The standard “all-purpose” spoon in American dining. Used for clear soups with ingredients (like minestrone) or pasta dishes (to assist twirling).

3. The Tiny Specialist: Demitasse Spoon

The Demitasse Spoon (also known as an Espresso Spoon or Mocha Spoon) is the smallest utensil on the table, typically measuring just 10–12 cm.

Etymology: “Demi-tasse” is French for “half-cup.”
Function: Exclusively designed for the small cups used to serve strong coffee (espresso, Turkish coffee).
Design: The bowl is minute, just large enough to stir in a cube of sugar or handle the crema, but too small for actual eating.

4. Other Specialty Spoons

Iced Tea Spoon: Features an extra-long handle to reach the bottom of tall highball glasses for stirring sweeteners into iced drinks.
Grapefruit Spoon: Similar to a teaspoon but with a serrated tip/edge to separate citrus segments from the rind.
Caviar Spoon: Traditionally made of Mother of Pearl, bone, or glass—never metal—because silver and steel oxidize upon contact with caviar, ruining its delicate flavor.

5. Etiquette: "Ship Goes Out to Sea"

Proper soup spoon technique is one of the pillars of table manners:

The Motion: Always scoop the soup away from you (like a ship going out to sea). This prevents splashes from landing on your clothes.
Sipping:
- *Oval Spoon:* Sip from the side of the spoon.
- *Round Spoon:* Sip from the front (or slightly to the side) of the spoon.
Finishing: Never put the entire spoon bowl into your mouth.

— See Also:

items, flatware, spoons, soup, etiquette

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