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A ladle is a large, deep spoon, often used in the preparation and serving of soup, stew, or other foods. [ 1 ] Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl.
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
Iced tea spoon or parfait spoon — with a bowl similar in size and shape to that of a teaspoon, and with a long slim handle, used in stirring tall drinks, or eating parfait, sundaes, sorbets, or similar foods served in tall glasses; Korean spoon — long-handled, often with shallow point at end of bowl
A quaich / ˈ k w eɪ x /, archaically quaigh or quoich, is a special kind of shallow two-handled drinking cup or bowl of a type traditional in Scotland. It derives from the Scottish Gaelic cuach (Scottish Gaelic pronunciation:), meaning a cup.
A skyphos (Ancient Greek: σκύφος; pl.: skyphoi) is a two-handled deep wine-cup on a low flanged base or none.The handles may be horizontal ear-shaped thumbholds that project from the rim (in both Corinthian and Athenian shapes), or they may be loop handles at the rim or that stand away from the lower part of the body.
In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place. Western culture has taken the development and specialization of eating utensils further, with the result that multiple utensils may appear in a dining setting, each ...