List of Types of Spoons - Eating Utensils

Eating Utensils

Spoons are primarily used to transfer edibles from vessel to mouth, usually at a dining table. A spoon's style is usually named after a drink or food with which they are most often used, the material with which they are composed, or a feature of their appearance or structure.

• Bouillon spoon — round-bowled, somewhat smaller than a soup spoon
• Caviar spoon — usually made of mother of pearl, gold, animal horn or wood but not silver, which would affect the taste
• Chinese spoon a type of soup spoon
• Coffee spoon — small, for use with after-dinner coffee cups, (usually smaller than teaspoon)
• Cutty — short, chiefly Scot and Irish
• Demitasse spoon — diminutive, smaller than a teaspoon; for traditional coffee drinks in specialty cups and for spooning cappuccino froth
• Dessert spoon — intermediate in size between a teaspoon and a tablespoon, used in eating dessert and sometimes soup or cereals
• Egg spoon — for eating boiled eggs; with a shorter handle and bowl, a more pointed tip and often a more rounded bowl than a teaspoon
• Grapefruit spoon or orange spoon — tapers to a sharp point or teeth, used for citrus fruits and melons
• Horn spoon — a spoon made of horn, used chiefly interjectionally in the phrase By the Great Horn Spoon!, as in the children's novel of that title by Sid Fleischman
• Ice cream fork — sometimes called a "spork", this implement has a bowl like a teaspoon with the point made into 3 stubby tines that dig easily into frozen ice cream
• Iced tea spoon — with a very long handle
• Marrow spoon or marrow scoop — 18th century, often of silver, with a long thin bowl suitable for removing marrow from a bone
• Melon spoon; often silver, used for eating melon
• Parfait spoon — with a bowl similar in size and shape to that of a teaspoon, and with a long slim handle, used in eating parfait, sundaes, sorbets or similar foods served in tall glasses
• Plastic spoon — cheap, disposable, flexible, stain resistant, sometimes biodegradable; black, white, colored or clear; smooth, non-porous surface; varied types and uses
• Rattail spoon — developed in the later 17th century; with a thin pointed tongue on the bottom of the bowl to reinforce the joint of bowl and handle
• Runcible spoon — non-existent object referenced in the nonsense poem The Owl and the Pussycat by Edward Lear; various suggestions for its definition have been put forward (see Runcible#Attempts to define the word)
• Salt spoon — miniature, used with an open salt cellar for individual service
• saucier spoon — slightly flattened spoon with a notch in one side; used for drizzling sauces over fish or other delicate foods.
• Soup spoon — with a large or rounded bowl for eating soup.
  • Cream-soup spoon — round-bowled, slightly shorter than a standard soup spoon
• Teaspoon — small, suitable for stirring and sipping tea or coffee, standard capacity one third of a tablespoon, unit of volume.
• Tablespoon — volume of three teaspoons. Sometimes used for ice cream and soup, unit of volume.
• Seal-top spoon — silver, end of handle in the form of a circular seal; popular in England in the later 16th and 17th centuries
• Spork, sporf, spife, etc — differing combinations of a spoon with a fork or knife
• Stroon - a straw with a spoon on the end for eating slush puppies etc.