IDENTIFY THE ITEMS OF EQUIPMENT
Ice cream spoon
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I . Oyster fork
2 . Grapefruit spoon
3. Steak knife
4. Corn-on-the-cob holders
5. Cheese knife
6. Fruit knife and fork
7. Pastry slice
8. Grape scissors and
10. Jam spoon
11 . Sundae spoon
12. Lobster crackers
13. Lobster pick
14 . Finger bowl
15. Caviar knife
16. Snail tongs
17 . Snail fork
18. Snail dish
1 9. Silver skewers
20. Pastry knife and fork
21. Shellfish cocktail holder
match dish to equipment above
Round with two ears.
Has 6 indentations to hold a portion (6) of snails.
Sweet trolleyserving portions of gateaux
To cut and hold a portion of grapes
Ice-cream sweet in a tall glass
To break the shell to gain access to meat
Part of the make up of a cover to certain dishes, i.e. oysters,
dessert, globe artichoke, etc.
To extract the snail from its shell.
For attractive presentation of a Kebab.
Corn-on-the-cob. One to pierce each end of the cob.
Used in the service of afternoon teas.
in which a shellfish cocktail would be presented.
To extract the flesh from the claw
To hold the snail shell.
Has a short broad blade used for spreading the caviar