Crockery and Cutlery

by Marina Denega

We need a lot of crockery or kitchen utensils to prepare, cook and consume our food. A can opener is needed to open soda bottles, bottles of alcoholic beverages and tins. Radishes, turnips, beets, asparagus and parsley can be washed in a colander or a strainer. A grater is used to rub the food ingredients into smaller morsels. Primary culinary manipulations are done by the chefs on the kitchen surface. The vegetables are cut, diced, peeled and chopped on the cutting board. A stew and soups are prepared in the saucepans or pots. While the soup in the pot simmers a chef should stir the ingredients with a ladle or a wooden spoon and wait until they boil in the saucepan.

a can opener a colander a strainer a grate a ladle

Pot holders are used to interact with a boiling hot saucepan. A saucepan where food can be steamed is called a steamer. Veal cutlets ham or pork chops can be fried on a frying pan. The chicken is cut up with a carving knife. If the chicken is roasted it is placed into the roasting pan or a roasting rack and put into a preheated oven.

a cutting board a pot holder a steamer a carving knife a roasting pan (rack)

People set up a table when the guests are expected for a visit. Various items are needed to be placed on the table before the dinner is in its start. A suitable plate should be used to serve each of the dinner courses. The cutlery, dinner plates, bread and butter plates, appetizer plates or salad plates, soup bowls as well as wine glasses and water glasses are usually situated on the table by a waiter or a dinner host before the guests are seated and commence their dining.

Table setting rules dictate for a dinner plate to take the central position at the place setting. The cutlery items such a as a knives forks and spoons should be located at the sides of the dinner plate. According to the etiquette norms the forks are placed on the left from the dinner plate edge, and knives and spoons are situated on the right.If the ambience of an occasion is formal every spoon, fork or knife serves its particular purpose. 

There are a soupspoon and a teaspoon.The dinner fork is designed to serve various side dishes. Salad forks are purposed for eating salads they also aid in mixing salads and vegetables while they are being dressed. A steak knife is implemented for the meat course. The meat courses are served with tongs so the helpings can be distributed to the guests.If the dessert is on the menu the fruit spoon and knife are situated horizontally above the plate. The glasses are positioned slightly to the right of the plate. A place setting can be complemented with a place marker.

When people are eating out in nature they serve themselves with the plastic utensils.


  1. What crockery did you observe your family members use when they are spending their time doing evening cooking?
  2. You desire to impress your date/distant relative and prepare stunning veal outlets. What kitchen utensils are you going to use?
  3. You are an acknowledged chef giving an interview about your world famous chicken stew. What kitchen utensils do you use while cooking? What culinary skills does the cooking process involve?
  4. You are an owner of the restaurant and want to order customized cutlery for your eating venue. Roles play the ordering of the forks and spoons you need.
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