Forks

Types of forks

• Bread fork: A fork designed for serving bread from a basket or tray.
• Carving fork: A two-pronged fork used to hold meat steady while it is being carved. They are often sold with carving knives or slicers as part of a carving set.
• Chip fork: A two-pronged disposable fork, usually made of wood or plastic, designed for the eating of french fries (chips), currywurst and other greasy or sauce-covered takeaway foods. Chip forks range from 7.5 to 9 cm (3.0 to 3.5 in) long. In Germany they are called Pommesgabel (literally 'chip fork') or currywurst forks.
• Cocktail fork: A small fork resembling a trident, used for spearing cocktail garnishes such as olives.
• Crab fork: A short, sharp and narrow three-pronged or two-pronged fork designed to easily extract meat when consuming cooked crab.
• Dessert fork (alternatively, pudding fork/cake fork in British English): Any of several different special types of forks designed to eat desserts, such as a pastry fork. They usually have only three tines and are smaller than standard dinner forks. The leftmost tine may be widened so as to provide an edge with which to cut (though it is never sharpened).
• Dinner fork
• Fondue fork: A narrow fork, usually having two tines, long shaft and an insulating handle, typically of wood, for dipping bread into a pot containing sauce
• Ice cream fork: A spoon with flat tines used for some desserts. See spork.
• Fourchette à escargot: A snail fork, sometimes used with a pince à escargot in haute cuisine, to consume snails or escargot.
• Knork
• Lemon fork for the tea service
• Pickle fork: A long handled fork used for extracting pickles from a jar. The fork has an overall length of 5.5 to 8 inches (140 to 200 mm) and two or three narrow tines.
• Salad fork: Can be a shorter version of a regular fork, older versions have one of the outer tines made stronger, similar to the pastry fork, in order to cut lettuce. Often, a "salad fork" in the silverware service of some restaurants (especially chains) may be simply a second fork; conversely, some restaurants may omit it, offering only one fork in their service.
• Spaghetti fork: A novelty fork with a metal shaft loosely fitted inside a hollow plastic handle. The shaft protrudes through the top of the handle, ending in a crank, that allows the metal part of the fork to be easily rotated with one hand while the other hand is holding the plastic handle. This supposedly allows spaghetti to be easily wound onto the tines. Electric variations of this fork have become more prevalent in modern times.
• Sporf: A utensil combining characteristics of a spoon, a fork and a knife
• Spork: A utensil combining characteristics of a spoon and a fork.
• Sucket fork: A utensil with tines at one end of the stem and a spoon at the other. It was used to eat food that would otherwise be messy to eat such as items preserved in syrup. The tine end could spear the item, while the other end could be used to spoon the syrup.
• Terrapin fork: A specialized spoon-fork for eating terrapin dishes, a predecessor of the spork.
• Toasting fork: A fork, usually having two tines, very long metal shaft and sometimes an insulating handle, for toasting food over coals or an open flame.