Serving spoons – often referred to as spoodles – enable you to scoop food in exact amounts, typically ranging in volume from 1 ounce to 8 ounces. Their ends may be solid or perforated to drain liquid off product as needed. These spoons are either made of plastic or metal, though metal options generally have plastic handles to provide comfort. Handles on these utensils come in a variety of colors, so they can be used to prevent cross-contamination.
Dishers operate like a serving spoon for thicker foods. After food is scooped into the utensil, a thumb-press or squeeze handle activates a metal piece that swipes through the bowl to empty it. Dishers range in capacity from 1⁄3 ounce to 8 ounces and often have handles that denote their size and can be used within a color-coded system.
Ladles have a long handle with a cup-shaped bowl made for serving stews, soups, condiments, and other liquid product. They often have hooks on the end that maximize storage space and prevent them from sliding into pots.
These popular kitchen utensils scoop out exact portions and are available in many sizes and colors. A numbering system that corresponds to the number of portions the disher will scoop out of a quart of food denotes the size. You can learn more about dishers' universal color-coded sizing system in our dishers buyers' guide.
Waiter's corkscrews are slim and comfortable, can easily slip into an apron pocket, and often include a knife to remove the foil around a bottle. When this kitchen utensil is stored, the screw and small knife tuck into the body so that servers can pull it out of their pocket without poking themselves. After the screw is twisted into the cork, the lever should be placed on the lip of the bottle to pull the cork out.
Winged corkscrews have one lever on each side of the screw that rise when the screw is twisted into the cork. As you push down on the levers, they smoothly draw the cork out of the bottle.