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carving forks (<culinary tools and equipment for cutting>, <culinary equipment for preparing and cooking food>, ... Furnishings and Equipment (hierarchy name)) |
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Note: Forks used to hold meat and similar food as it is carved, generally having two long tines which may be slightly curved and which sometimes have at the base of the handle a projection on which to rest one's forefinger and thumb. May be accompanied by a carving knife.
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| Terms: |
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| carving forks (preferred,C,U,English-P,D,U,PN)
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| carving fork (C,U,English,AD,U,SN)
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| forks, carving (C,U,English,UF,U,N)
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| 切肉叉 (C,U,Chinese (traditional)-P,D,U,U)
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| qiē ròu chā (C,U,Chinese (transliterated Hanyu Pinyin)-P,UF,U,U)
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| qie rou cha (C,U,Chinese (transliterated Pinyin without tones)-P,UF,U,U)
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| ch'ieh jou ch'a (C,U,Chinese (transliterated Wade-Giles)-P,UF,U,U)
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| voorsnijvorken (C,U,Dutch-P,D,U,U)
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| voorsnijvork (C,U,Dutch,AD,U,U)
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| trancheervorken (C,U,Dutch,UF,U,U)
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| fourchettes à découper (C,U,French-P,D,U,PN)
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| fourchette à découper (C,U,French,AD,U,SN)
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| Tranchiergabeln (C,U,German,D,PN)
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| Tranchiergabel (C,U,German-P,AD,SN)
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| forchettoni (attrezzi da cucina) (C,U,Italian,D,U,MPN)
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| forchettone (attrezzo da cucina) (C,U,Italian-P,AD,U,MSN)
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| trinchantes (herramientas para cortar) (C,U,Spanish-P,D,U,PN)
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| trinchante (herramienta para cortar) (C,U,Spanish,AD,U,SN)
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Facet/Hierarchy Code: V.TH |
Hierarchical Position:
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Objects Facet |
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.... Furnishings and Equipment (hierarchy name) (G) |
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........ Tools and Equipment (hierarchy name) (G) |
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............ equipment (G) |
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................ <equipment by context> (G) |
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.................... culinary equipment (G) |
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........................ <culinary equipment for preparing and cooking food> (G) |
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............................ <culinary tools and equipment for cutting> (G) |
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................................ carving forks (G) |
Additional Parents:
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Objects Facet |
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.... Furnishings and Equipment (hierarchy name) (G) |
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........ Tools and Equipment (hierarchy name) (G) |
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............ equipment (G) |
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................ <equipment by context> (G) |
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.................... culinary equipment (G) |
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........................ flatware (G) |
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............................ forks (flatware) (G) |
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................................ carving forks (G) |
Additional Notes: |
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| Chinese (traditional) ..... 在切割時用於固定肉及類似食物的叉子，一般有兩支稍微彎曲的長叉齒，有些在握柄的底部具有支撐食指及拇指的突出處。可搭配切肉刀使用。 |
| Dutch ..... Vorken die tijdens het snijden worden gebruikt voor het vasthouden van vlees en soortgelijk voedsel. Zijn over het algemeen voorzien van twee lange tanden die ietwat gebogen kunnen zijn en hebben soms aan het begin van het handvat een voorwerp waarop men de wijsvinger en duim kan rusten. Gaan soms samen met een voorsnijmes. |
| German ..... Gabel, die verwendet wird, um Fleisch und ähnliche Lebensmittel beim Tranchieren festzuhalten, im Allgemeinen mit zwei langen Zinken, die leicht gebogen sein können und die manchmal am Griffansatz einen Überstand besitzen, auf dem Zeigefinger und Daumen ruhen. Kann von einem Tranchiermesser begleitet werden. |
| Italian ..... Le forchette per tenere carne e cibi simili mentre sono intagliati, generalmente con due lunghi denti che possono essere leggermente curvi e che a volte hanno alla base del manico uno spazio su cui appoggiare l'indice e il pollice. Può essere accompagnata da un coltello trinciante. |
| Spanish ..... Tenedor utilizado para sostener la carne y alimentos similares cuando éstos son trinchados. Generalmente tiene dos largas puntas, las cuales pueden ser ligeramente curvadas y tener a veces en la base del mango una proyección sobre la cual descasa el dedo índice y el pulgar. Puede estar acompañado por un cuhillo de trinchar. |
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Related concepts: |
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| conjuncted with .... |
carving knives |
| ............................ |
(<culinary tools and equipment for cutting>, <culinary equipment for preparing and cooking food>, ... Furnishings and Equipment (hierarchy name)) [300043122] |
| use/require .... |
meat |
| ...................... |
(<animal material by form or function>, animal material, ... Materials (hierarchy name)) [300389813] |
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Sources and Contributors: |
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