UTENSILS ETC

• Proper budgeting is necessary for the acquisition of the tools and equipment
• LOBSTER PICK


  Used to extract the flesh from the claw
• ASPARAGUS HOLDER


  Use to hold asparagus spears when eating
• SUGAR TONG


  used as required for cube sugar
• PASTRY SERVER (SWEET TROLLEY)


  Serving portion of gateau
• OYSTER FORK


  Used for shellfish cocktails/oysters
• PASTRY FORK


  Use for afternoon tea
• CORN ON-THE-COB HOLDER


  Used to pierce each end of the cob
• FISH KNIFE


  To break the fish and push it onto the fork
• SAUCE LADLE


  Service from a sauce boat
• FRUIT KNIFE AND FORK (DESSERT)

  COVER
• NUTCRACKER (DESSERT)


  fruit basket
• GRAPE SCISSORS


  Used to cut and hold a portion of grapes
• GRAPEFRUIT SPOON


  Grapefruit halves
• ICE CREAM SPOON


  Used for ice cream dishes served in a coupe
• SUNDAE SPOON


  Ice cream sweet in a tall glass
• SNAIL TONGS


  Used to hold the snail shell
• SNAIL DISH


  Dish with two ears, having indentations to hold a portion of snails
• SNAIL FORK


  Used to extract the snail from its shell
• CHEESE KNIFE


  Used to slice cheese
• STILTON SCOOP


  Used to scoop/service for Stilton cheese
• BUTTER KNIFE


  To serve a butter portion
• GOURMET SPOON


  Sauce spoon for cover
• PRESERVE SPOON


  Used with preserve jam dish