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Glossary
Service utensils
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Carving fork

Carving fork

It is a table pitchfork style fork with four spikes which is used to eat solid foods.
Champagne glass

Champagne glass

It’s used for serving sparkling wines such as cava or champagne. There are different kinds of champagne or cava gla[...]
Cocktail glass

Cocktail glass

It’s used for serving short drink cocktails like a Dry Martini, Manhattan, etc.
Cocktail shaker

Cocktail shaker

Utensil used for the elaboration of cocktails from where it takes its name. There are two types of cocktail shakers[...]
Cocktail strainer

Cocktail strainer

It has a twisted wire on top of it to filter out the ice in cocktails.
Coffee spoon

Coffee spoon

A small spoon that is set when serving white coffee.
Cognac glass

Cognac glass

Used to serve alcoholic beverages on ice; usually brandy, Armagnac, gin, etc.
Crockery

Crockery

It is mainly made by the sets of plates and cups used in the dining room for the service of food. The most commonly[...]
Cuttlery

Cuttlery

Forks, spoons, knifes, ladles, spatulas, etc. They are tools that are used to eat food, as well as to serve it. The[...]
  • Recipes
  • Glossary
  • Type of dish
    • Coffee, chocolate and infusion
    • Main course
    • Pizzas
    • Soups and creams
    • Legumes
    • Birds
    • Juices, milkshakes and beverages
    • Salads
    • Burguers
    • Beers
    • Breakfasts and brunch
    • Eggs
    • Pastas
    • Sándwich
    • Cocktails
    • Meats
    • Shellfish
    • Bread and pastries
    • Appetizers and canapes
    • Finger foods
    • Ice creams and sorbets
    • Dessert
    • Pastries
    • Fish
    • Rices
    • Vegetables
  • Temperature
    • Cold
    • Warm
    • Room temperature
    • Hot
  • Cuisine type
    • 5th range cuisine
    • Peruvian cuisine
    • American cuisine
    • Mexican cuisine
    • Arabic cuisine
    • French cuisine
    • Italian cuisine
    • European cuisine
    • Basque cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Vegan cuisine
    • Gluten free cuisine
    • Asian cuisine
  • Additional culinary preparation
    • Stocks
    • Bakery
    • Technique
    • Dressings
    • Garnishes
    • Sauces
    • Sweet
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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