Views:0 Author:Site Editor Publish Time: 2021-04-19 Origin:Site
A spoon used to scoop expensive caviar. The top of the bowl-shaped area is generally flat, usually made of shells, gold, animal horns or wood.
As a spoon used for Chinese food, the handle of a Chinese spoon is short and thick. The bowl-shaped area has a base and a peripheral edge around the base. It is generally used for soup or porridge.
Traditionally used to scoop pickled olives, the spoon has a number of small holes at the bottom is its biggest feature. Now it is used to scoop various granular pickled products.
The spoon is mainly used for desserts, and occasionally used for western soup and porridge. The size is between teaspoon and tablespoon, and the bowl-shaped area is generally oval.
The spoon used to eat boiled eggs has a short handle, a large and round bowl-shaped area, and a pointed tip. There is also an egg spoon with a hollow bowl-shaped area.
The size and shape are not much different from the teaspoon, except that the top of the bowl-shaped area will have a small amount of serrations or sharpness, which is used to cut small pieces of fruit.
Nowadays, standard salt spoons are generally 5 to 7.5 cm long, and the bowl-shaped area is 1.25 to 2 cm long. The whole spoon is small and delicate.
The bowl-shaped area is slightly flat, and there are a number of V-shaped notches on one side, which are used to pour the sauce on fish or other meats. The notches are used to skim excess oil and fat when scooping the sauce.
Different from Chinese spoons, western spoons are similar to dessert spoons, but the spoons have a deeper and rounder bowl-shaped area. However, in continental Europe, the pointed spoons are more popular.
A small and slender spoon is used to stir the tea. The volume standard for the bowl-shaped area is one-third of that of a tablespoon.