![]() | |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Restaurant Dining Experiences Discuss any topic relating to eating out. For specific restaurant reviews and recommendations use one of the forums above. |
![]() |
| | Thread Tools |
|
#1
| |||
| |||
| What is the difference between a 3 and 4 prong fork? (besides a prong for all you smarties out there!!!) I know the real short fork is for dessert...but what is the diff between 3 and 4 prongs? |
|
#2
| ||||
| ||||
| Your 3-prong might be a seafood fork. |
|
#3
| |||
| |||
| OK...I was thinking pasta, but I'll buy seafood. Thanks! I have been wondering that for years. Some restaurants have 3 prongs but most have 4, so there hasn't been any real clues to pick up on. |
|
#4
| ||||
| ||||
| Unless the three tined fork has the outside tines spread out an an angle (which would be a sea food fork), the only difference between three tine and four tined forks is style. You'll find both salad and main course sized forks in each "set," and both will have either three or four tines. When in doubt at fancy dinners, use the "outside to inside" rule. Use the utensils at the extreme left and extreme right with your first course and work your way in with each succeeding course. You finish with the dessert utensil(s) at the top of your place setting. |
![]() |
| Bookmarks |
| Thread Tools | |
|
|
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| The Best Fork | Nicko | Food & Cooking Questions and Discussion | 1 | 02-03-2006 02:54 PM |
| French Lessons: Adventures with Knife, Fork and Corkscrew | Kimmie | CookBook Reviews | 1 | 06-20-2001 05:49 PM |