ISO 4481:1977

INTERNATIONAL STANDARD
NORME INTERNATIONALE
ME)KAYHAPOAHbIi?i CTAHAAPT
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION #MEih’aYHAPOaHAR OPrAHM3AUMS7 FIO CTAH2APTM3AUZlM -ORGANISATION INTERNATIONALE DE NORMALISATION
Cutlery and flatware - Nomenclature
- 19774 2-01
First edition
Couverts et coutellerie - Nomenclature
Premiere Edition - 19774 2-01
CTOJIOBbIe IIpIdOpbI IGT HOXeBbIe ki3~WIklSI - &w!HIcJIaTypa
IIepBoe usname - 1977-12-01
UDC/CDlJ/YAK: 642.732: 001.4 Ref. NoJRef. no: ISO 4481-1977 (E/F/R)
Ccamca M: MC0 44814 977 (A/@/P)
Descriptors: cutlery, flatware, forks, spoons, knives, nomenclature / Descripteurs : coutelierie, couvert, fourchette, cuillbe, couteau, nomenclature / OnHcmHe:
HOXKeBbIe E13J@XUii5I, CTOJ-IOBSLII IIOCyAa, BZiJIKH, JIOXKH, HOXE, HOMeHKJIaTJ’pa.
Price based on 35 pages / Prix base sur 35 pages / IJeHa pawmrarra aa 35 CTP.

FOREWORD
ISO (the International Organization for Standardization) is a worldwide federation
of national Standards institutes (ISO member bodies). The work of developing
International Standards is carried out through ISO technical committees. Every
member body interested in a subject for which a technicai committee has been set
l nternational organizations,
up has the right to be represented on that committee.
governmental and non-governmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated
to the member bodies for approval before their acceptance as International
Standards by the ISO Council.
International Standard ISO 4481 was developed by Technical Committee
ISO/TC 73, Consumer questions, and was circulated to the member bodies in
November 1975.
lt has been approved by the member bodies of the following countries :
Australia Hungary Netherlands
Belgium India Romania
Bulgaria Iran South Africa, Rep. of
Ireland
Canada Sweden
Czechoslovakia Israel Turkey
Finland I taly United Kingdom
France Mexico U.S.S.R.
No member body expressed disapprovai of the document.
0 International Organkation for Standardkation, 1977 l
Printed in Switzerland
AVANT-PROPOS
L’ISO (Organisation internationale de normaiisation) est une federation mondiale
d’organismes nationaux de normalisation (comites membresde I’ISO). L’elaboration
des Normes internationales est confiee aux comites techniques de I’ISO. Chaque
comite membre interesse par une etude a Ie droit de faire Partie du comite technique
correspondant. Les organisations internationales, gouvernementales et non
gouvernementales, en Iiaison avec 1’60, participent egalement aux travaux.
Les projets de Normes internationales adoptes par les comites techniques sont
soumis aux comites membres pour approbation, avant leur acceptation comme
Normes internationales par Ie Conseil de I’ISO.
La Norme internationale ISO 4481 a et6 elaboree par Ie comite technique
ISO/TC 73, Questions de consommation, et a et6 soumise aux comites membres en
novembre 1975.
Les comites membres des pays suivants I’ont approuvee :
Afrique du Sud, Rep. d’ Hongrie Pays-Bas
I nde Roumanie
Austral ie
Iran Royaume-Uni
Belgique
Bulgarie Ir-lande Suede
Canada Israel Tchecoslovaquie
Finlande Italie Turquie
France Mexique U.R.S.S.
Aucun comite membre ne I’a desapprouvee.
@ Organisation internationale de normalisation, 1977 l
Impfirn4 en Suisse
BBE(IEHlAE
MC0 (Me>KJlyHapOAHafl OpratiM3aqm no CTaHflapTmqw) FIBJlFIeTCFl BCeMMpHOi?
@e~e~iil~Vl&i Ha~MOHaJIbHblX OpraHOB fl0 CTaH~aPTM3a~MM (KOMMTeTOB-WeHOB
MCO) . Paspa6oTKoii Me~yHapofiHblx CTaHAapTOB 3aHldMaKITCFl TeXHMYeCKvle
KOMLlTeTbl Mco. Ka>Knblii KOMMTeT-WeH, 3alAHTepeCOBaHHblti B KaKoti-nM6o TeMe,
MMeeT rlpaßo COCTOFlTb B COOTBeTCTBytOllJeM TeXHMqeCKOM KOMMTeTe.
h/hAyHapOflHble npaBMTenbCTBeHHbIe M HellpaBMTenbCTBeHHble OpraHM3aqMl4,
yCTaHOBMBLUMe CBFl3b c MCO, TaK>Ke IlpPlHlAMaKIT ylracmm B pa6oTax.
npOeKTbl Me>K~yHapOflHblX CTaHfiapTOB, npl4HflTble TeXHM’4eCKMMM KOMMTe-
TaMM, HanpaBmtoTcfi Ha oAo6peHue KOMMTeTaM-‘ineHaM nepeA MX yTBepW
AeHPleM COBeTOM Mc0 B KaYeCTBe Me>KflyHapO~Hblx CTaHflapTOB.
Me>KAyHapoAHbli CTaHClapT IKO 4481 6bln pa3pa6oTaH TexHvwecKMM KO-
MmeToM ldCO/TK 73, Bonpocu norpe6neuuq M pa3ocnaH weHaM opramma~m
B Hofi6pe 1975 rosa.
AOKyMeHT 6bin oflo6peH weHaMM opraHM3aqw4 cneA\dtouMx CTpaH :
AecTpanMH
Vlpnati~wi
TYPWH
6enbrm VlTanm @MHJlFlH~MFI
60nrapm KaHana CDpaHqMFI
BeHrpuR MeKCMKa YexocnoBaKm
ronnaHAm Py MblHWl w seqm
Vlspavmb CoefivlHeHHoe thHO-A@pMKaHCKaFI
Pecny6nma
Pl HAMF1 KOponeBcTBo
MpaH CCCP
HM OAMH YneH OpraHM3aqMM He OTKnOHMn AOKyMeHT.
0 MemnyHaponHafl OpraHw3a~bm no CTai4~apw3a~~b4,1977 l
M3Aat-40 6 Uh3eM~apm4
CONTENTS Page
1 Scope and field of application . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2 General definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3 Parts of each implement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.............................. 4
4 Different types of implements
4.1 Spoons .
4.2 Forks .
4.3 Knives .
4.4 Other implements. .
5 Types of base materials .
5.1 Flatware and knife blades. .
5.2 Handles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6 Manufacturing processes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7 Surface treatment and finish . . . , . . . . . . . . . . . . . . . . . . . . . . . . . . .
8 Defects and darnage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Annex Equivalent terms in other languages. .
A.l German terms . 17
A.2 Italianterms .
A.3 Spanish terms .
. Alphabetical indexes
...............................................
English
French .
Russian .
German .
Italian .
Spanish .

Page
SOMMAI RE
............................. 1
1 Objet et domaine d’application
.................................... 1
2 Definitions generales
.............................. 2
3 Parties de chaque instrument.
............................ 4
4 Differentes sortes d’instruments.
...........................................
4.1 Cuillers.
........................................
4.2 Fourchettes.
..........................................
4.3 Couteaux
.......................................
4.4 Autres pieces.
...............................
5 Sortes de materiaux de base
.............................
5.1 Couverts et lames de couteau
5.2 Manches .
..................................
6 Procedes de fabrication
...............................
7 Traitement de surface et finition
.......................................
8 Defauts et degats.
...................
Annexe Termes Äquivalents dans d’autres langues
....................................
A.l Termes allemands.
......................................
A.2 Termes italiens
....................................
A.3 Termes espagnols.
Index alphabetiques
Anglais. .
Francais .
Russe .
Allemand .
Italien .
Espagnol.
vi
CTP.
HaJHareHHe H 06flaCTb npbwIeHeHbm . 1
.................................... 1
2 06uwe onpeflenewm
3 Yacrw Kan 4 Pa3JlWHble BHabl H3J&flMii .
4.1 nO>KKM .
4.2 BWIKM .
4.3 HOWI. .
4.4 ApyrMe npM6opbi .
..............................
5 Bittabl OCHOBHbIX MaTepbWIOB
.....................
5.1 CTOJlOBble npM6opbi M HO>KeBbIe l43~WlVlR
5.2 Py~K~ .
6 npo~eccbl H3TOTOBJleHHfl .
7 06pa6oTtca IlOBepXHOCTb’l H OKOH’4aTWlbHWl
orffienowan o6pa6oTKa .
8 ,&?t&KTbl H flOBpt?lK~eHWl. . 16
&WlJlOMeHIfle 3KBMBafleHTHble TefNVlMHbl Ha JJpyWlX FI3blKaX
A.l TepMMHbl Ha Hf?MelJKOM FI3blKe .
A.2 -kPMMHbl Ha MTaflbFIHCKOM FI3blKe. .
A.3 TepMMHbl Ha MCllaHCKOM R3blKe .
h@BHTHblii yKa3aTenb
AHrflM~CKMM . 24
@PaHlQI3CKlAii . 26
PYCCKM~ . 28
kieMe!gki . 30
k1TaJlbflHCKMfi . 32
~CnaHCKMM. 34
vii
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INTERNATIONAL STANDARD
ISO 4481-1977 (E/F/R)
NORME INTERNATIONALE
MC0 4481-1977 (A/@/P)
MEmYHAPOJJHblti CTAHaAPT
Cutlery and flatware -
Couverts et coutellerie - CTOJlOBbE npn6opbi H HOlKeBbE
Nomenclature
Nomenclature - HoMeHKnaTypa
bd3flenm
1 SCOPE AND FIELD OF APPLICATlON 1 OBJET ET DOMAINE D’APPLICATION 1 HA3HArlEHME M 06JlACTb nPMMEHE-
HHFI
La presente Norme internationale donne
This International Standard gives a nomen- ,&3HHbI~ hhKA)UiapOAHbli CTaHAapT BKntoqaet-
HOMeHKnaTYp)I CTOJlOBblX
clature, in English, French and Russian, of une nomenclature, en anglais, en francais et npLJl60pos M
Cutter-y and flatware. en russe, des couverts et de Ia coutellerie.
HO>KeBblX l43AeJllM Ha aHrflt&lCKOM, ct>paH-
Lly3CKOM l4 pYCCKOM F13blKaX.
To facilitate the understanding of the terms, Afin de facil iter Ia comprehension des ter-
drawings of the implements named are also mes, des dessins des instruments denommes C UenbKI 06flerwTb nOHMMaHHe TepMMHOB
given. sont aussi presentes.
npl4BeAeHbl TaK>Ke PMCYHKM, MJlJllOCT-
p~pyKIl,LlMe yllOMl4HaeMble flpltlHaAne>KHOCTM.
NOTE - In addition to terms used in the NOTE - En plus des termes utilises dans les
three official ISO Ianguages (English, French trois langues officielles de I’ISO (anglais, IlPMMEYAHME - B AOllOnHeHPle K TepMMHaM
and Russian), this International Standard francais et russe), Ia presente Norme inter-
Ha TpeX OC#Nl~ManbHblX Fl3blKaX MC0 (aHrnMl&
gives, in an annex, the equivalent terms in nationale donne, en annexe, les termes
CKOM, C#IpaHQY3CKOM M PYCCKOM) , AaHHbli?
the German, Italian and Spanish Ianguages; Äquivalents en allemand, italien et espagnol;
h/le>KAYHapOAHblii CTaHAapT COAepWlT B
ces termes ont etc inclus a Ia demande du npMno>i these have been included at the request of
comite technique ISO 73 et sont publies
ISO Technical Committee 73, and are HeMeL(KOM, MTanbflHCKOM M ItlCllaHCKOM
sous Ia responsabilite des comites membres
published under the responsibility of the Fl 3bl KaX, BKntOqeHHble IlO npocb6e TeXHM’leC-
de I’Allemagne (DIN), de I’ltalie (UNI) et de
rnember bodies for Germany (DIN), Italy Koro KorvrMTeTa MCO/TK 73 M ony6nMKo-
I’Espagne (IRANOR), respectivement.
JUN 1) and Spain (1 RANOR) respectively. BaHHble nOA OTBeTCTBeHHOCTb rlneHOB OpraHW
Toutefois, seuls les termes donnes dans les
However, only the terms given in the official 3auMM TepMaBMM (DIN), MranMM (UNI) M
langues officielles peuvent etre consideres
Ianguages tan be considered as ISO terms. hnaHW4 (IRANER) COOTBeTCTBeHHO. OAHa-
comme termes ISO.
KO TOnbKO TepMHHbl Ha OC#NlLlManbHblX Fi3blKaX
MOrYT WMTaTbCFI TepMMHaMM MCO.
2 DiFINITIONS GENERALES 2 06l4ME OnPE~EJlEHMfl
2 GENERAL DEFINITIONS
r-l
: Utensil consisting of a handle and a cuiller : Ustensile forme d’un manche et non spoon ~PM~OP,
d’une Partie creuse appelee cuilleron. qepnaKa.
hollow part known as the bowl.
fl
fork : Utensil consisting of a handle and a fourchette : Ustensile forme d’un manche et BHnKa : COCTORlU&l M3 pyqKM M
npMGop,
shoulder with several prongs. d’un fourchon compose de plusieurs dents. KOllbR C HeCKOnbKIlMb’l 3y6uaw.
Cl
knife : Cutting implement consisting of a couteau : Instrument tranchant forme d’un HOIK : I-lp~Gop, COCToRll<i M3 pYYKM M OAHOrO
handle and one or more blades. manche et d’une ou de plusieurs lames. mb4 6onee nesshi (KmHKa) .
4-
Cl
couvert :
place setting : Set consisting of a spoon, Ensemble compose d’une cuiller, np146op CTOJlOBblih : KOMnneKT, COCTOflLWli?
d’une fourchette et eventuellement d’un M3 nO>KKPl, BMnKM M Hoxa OAMHaKOBOTO
a fork and possibly a knife, of the same
Pattern. couteau, de meme modele. oc#IopMneHMR, npeAHa3Ha‘ieHHblti Anfl CepBM-
~03~14 cTona.
q
npn6op CepBkl3Hblti : KOMnneKT CTOnOBblX
service setting : Setting used for Service at couvert de service : Couvert utilise pour Ie
table. Service a table. npM6opoB, npeAHa3HaqeHHblii AJIFI CepBMpOBKLI
cTona, AonOnHeHHblii npM6opaMM CneUL’lanb-
HOTO Ha3HaqeHMH.
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
3 PARTS OF EACH IMPLEMENT 3 PARTIES DE CHAQUE INSTRU- 3 qACTM KAIKJJOhO llPM6OPA
(See figure opposite) MENT (Voir figure en face) (CM. PMC~HOK Ha o6opo-re)
3.1 Spoon 3.1 Cuiller 3.1 JlomKa
Bord de bauche Kpowa qepnwa
Col let l.UerÄKa
13 Neck
Creux BOrHyTaFi nOBepXHOCTb riepnaKa
14 1 nside
Bbinytwan nosepxtiocTb repnaKa
15 Back DOS
Manche Py’I Ka
16 Handle
Chants Pe6po pywui
17 Edges
-
-
Feu ille
- -
Tige
3.2 Fourchette
3.2 Fork 3.2 BmKa
Fourchon
Konbe
Chants
17 Edges Pe6po pyr(~~
I I
Collet
13 Neck UJetiKa
21 21 Prongs Prongs Dents Dents 3y6w 3y6ubl
22 22 Inside Inside Devan Devan t t BOrHyTaFI BOrHyTaFI noBepXHoCTb noBepXHoCTb KOnbfi KOnbfi
15 15 Back Back DOS DOS BbinyKnaR BbinyKnaR nOBepXHOCTb nOBepXHOCTb KOnbR KOnbR
23 23 Slot Slot Entredent Entredent na3 na3
Fond d’yeux
1 24 24 1 Roots Roots Fond d’yeux OCHOBaHMe OCHOBaHMe nasa nasa
25 25 Points Points Pointes Pointes Bepu.MHbl Bepu.MHbl 3y6uOB 3y6uOB
Yeux
26 26 Roots Roots Yeux 0acKa 0acKa nasa nasa
Handle Handle Manche Manche PyLc PyLc Ka Ka
16 16
17 17 Edges Edges Chants Chants PeGpo Pe6po pyYKM pyYKM (nOBTOpeHMe) InOBTOpeHMe)
- Feuille
- - -
18 Feuille
- Tige
- - -
19 Tige
.
* Pour Ia louche, il convient d’em-
ployer le terme c(pochon» (10a).
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
3.3 Couteau 3.3 Hon<
3.3 Knife
Lame Lame KJ-IMHOK KWHOK
27 27 Blade Blade
KoHeu KoHeu KnMHKa KnMHKa
28 28 Tip Tip Bout Bout
CnMHKa CWlHKa
15 15 Back Back DOS DOS
29 29 Sides Sides Faces Faces llfl0~K0ci~ llfl0~K0ci~ K~MHK~ K~MHK~
6ypT~K 6ypT~K
30 30 Bolster Bolster Mitre Mitre
31 31 Tang Tang Soie Soie XBOCTOBMK XBOCTOBMK
r-1
I
32 32 Cu Cu tting tting edge edge Tranchant Tranchant Pexywan Pexywan KpOMKa KpOMKa
16 16 Handle Handle Manche Manche PyqKa PyqKa
Pe6pa Pe6pa pyr(K~ pvKM
17 17 Edges Edges (non-cutting) (non-cutting) Chants Chants
Culasse Culasse Kokieu Kokieu pyr(KI/1 pyr(KU
33 33
Cap Cap
Pe6po Pe6po pyr(KW pyr(KW (nOBTopeHMe) (IlOBTOpeHMe)
Faces Faces
29 29 Sides Sides
Ferrule Ferrule Virole Virole 06erafi 06erafi Ka Ka
34 34
/-
/ - ,
r 11
ISO 4481-1977 (E/F/R)
MCO4481-1977 (A/@/P)
4 DIFFERENT TYPES OF IMPLEMENTS
4 DIFFERENTES SORTES D’INSTRUMENTS
4 PA3HblE BMfibl M3fiEflMZ;I
4.1 Spoons
4.1 Cuillers
4.1 nOlKKl4
Implement Designation
Instrument Denomination
~fWlHa$&JlWKHOCTb HasHarietwe
Porridge spoon
Cuiller 2 bouillie
JloxKa Anfl Kau.JM
I
Coffee or tea spoon
Cuiller ti cafe ou 5 thk
I
Compote spoon *
I I
Cuiller a compote”
I I
nO>t Jam spoon *
Cuiller 5 confiture*
floXKa WIR Bap@HbFi*
I I
Soup spoon
I
I
Cuiller In consommfi
I I
JloxKa pasni4BaTenbHafl
I I
Dessert spoon
I
I
Cuiller 2 dessert
JloxKa AecepTHafi
I
I
46 Cuiller a entremets
I
/
* Sewing Utensil
Ustensile de Service
CTOnOBaR npL’lHaAJ’le>KHOCTb
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
Implement Designation
Instrument Dhom ination
npHHaMWKHOCTb HaJHa~eHHe
Fruit setving spoon”
Cuiller 5 fruits”
nO>KKa AnFI &.3yKTOB*
Ice cream serving spoon”
Cuiller 5 glace”
nOXKa JJJW MOpOWeHOrO*
Menu spoon
Cuiller ti menu (ou cuiller Standard)
nOXKa CTaHAapTHaFI
Demi lasse spoon
Cuiller ti moka
nO)KKa KOC#X?tiHaR
Mustard spoon”
Cuiller 5 moutarde”
flO>KKa AJIR rOpWUbl*
Egg spoon
Cuiller 5 cxwf
nOXKa AJIfl RW
G rapef ru it spoon
Cuiller ti pamplemousse
nOXKa AnfI I-p&n@pyTOB
Potato serving spoon *
Cuiller 5 pommes de terre”
nO>t * Serving Utensil
Ustensile de Service
CTOJIOBW ~pklH~JW3KHOCTb
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
Rice serving spoon*
servtng spoon
Salt spoon”
Cuiller a sel*
nO>KKa ASIR GOJIM”
Serving spoon”
Cuiller 5 servir”
nOXKa CepBM3Han *
Sundae spoon
Cuiller 5 soda
nOXKa AJIFI COAbl
Table spoon
Cuiller de table
nO>t * Serving Utensil
Ustensile de Service
CTOnOBaFl IlfNlHaAJlWKHOCTb
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
4.2 Forks
4.2 Fourchettes
4.2 Bwitw
Implement Designation
Ddnom ination
Instrument
~pltlHa~C!~HOCTb tiawalrewe
Carving fork”
Fourchette ti decouper”
BnnKa AJlR paCKnaAbIBaHMR MfUXI”
Fish serving fork”
Fourchette ti decouper Ie poisson*
Bwwa AnFI pacKna&blBaHMR pbl6bl”
Dessert fork
I
Fou rchette ti dessert
Burri Ka AecepTHan
Snail fork
I
Fourchette 5 escargots
hnKa AnFI YnMTOK
Fondue fork
Fourchette a fondue
1.
Bw’wa AnFi C#IOHW
.
Cake fork
Fourchette 5 gateau
Bwwa Am mpora
Lobster fork
/
Fourchette a homard
I
BtwKa Anfl OMapOB
l
* Serving Utensil
Ustensile de Service
CTOnOBaFl npPlHaJUle>KHOCTb
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
Implement Designation
Instrument Denomination
rlpnHa~nencHocrb kia3HarleHHe
Oyster fork
77 Fou rchette 5 hui tres
BuinKa JJJ-IFI ~CTPMU
Menu fork
Fourchette ti menu (ou fourchette Standard)
BMn Ka CTElHAapTHSl
Fish eating fork
79 Fourchette A poisson
Bw Ka Anf4 pbl6bl
Salad fork
Fourchette 6 salade
Bwwa Arm cana-ra
Serving fork”
Fourchette A servir”
Bwwa cepBMwaR*
Table fork
Fourchette de table
BMnKa cTono6an
Salad serving fork”
83 Fou rchette Service salade *
BtinKa AJlfl paCKJla~blBaHM~ CElJlaTa”
Serving Utensil
Ustensile de Service
CTOJlOBafl npMHaJW3KHOCTb
ISO 44814977 (E/F/R)
MC0 44814977 (A/@/P)
4.3 Knives
4.3 Couteaux
4.3 HOWI
Implement Designation
Denomination
Instrument
tiasHa(reHne
Butter knife
Couteau 5 beurre
HO>K Arm Macna
l
I
Catving knife”
I
I
91 Couteau a decouper*
HOM JJJIR peaaww*
Fish serving knife”
I
92 Couteau a decouper Ie poisson”
nOrIaTKi3 &nFi pbl6bl”
I
I
Dessert knife
93 Couteau a dessert
I
I
Hex AeCepTHblii
I
I
Peeling knife
I
I
94 Couteau a eplucher
Hex AnfI YMCTKM OBOUJeti
I
I
Cheese knife
95 Couteau a fromage
I
HOM Arm cbipa
l
I
Fruit knife
.
Couteau a fruits
Hex AMR C#IP~KTOB
I
. I
lce cream knife”
97 Couteau a glace”
Horn AnH Mopo>KeHoro*
’ Setving Utensil
Ustensile de Service
CTOJlOBaFl IlpMHa~IlWKHOCTb
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
Designation
Implement
Denomination
Instrument
HasHaqewe
npMHamlewcHocrb
Oyster knife
Couteau 5 huitres
HOX Anfl YCTPMU
Harn knife
Cou teau 5 jambon
HOx AJIfl BeTYMHbl MnM OKOpOKa
Menu knife
Couteau a menu (ou couteau Standard)
Hex CTaHAaPTHblii
I
Bread knife
I
k
Couteau 2 pain
HO>K 11~1~ pesawm xne6a
I
Fish eating knife
Couteau 5 poisson
I
Horn C~IFI pbl6bl
I
Spreading knife
I
I
Couteau a tartiner
Horn mf! npwoToeneHMn 6yTep6pOAoB
I
Ki tchen knife
I I
l----
Cou teau de CU isine
HOX KYXOHHbli?
Table kn ife
Couteau de table
I
HO>K CTOJlOBblii
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (AIWP)
4.4 Other implements
4.4 Autres pikes
4.4 ApyrHe npn6opbl
Designation
Implement
Instrument Ddnom ination
Hastdauetwe
nplllHa&JJlemHocrb
Poultry shears
110 Ciseaux 5 volaille
uklnl4bl AnR pa3AWlKld AOMNlHt?ii nTMubl
Skimming ladle
icumoire
UyMOBKa
Ladle
Lauche
I
Cream ladle
.
113 Lauche 2 creme
nO)KKa AJ’lfl CJlMBOK
Ice cream ladle
114 Lauche 5 glace
nO>KKa finR pasfiaw MopomeHoro
Asparagus scoop”
115 Pelle 5 asperges”
Jlonawa Am cnapmw”
Cake sewer (lifter)”
116 Pelle 2 gateau *
Jlonama mfl nMpora*
*
Serving Utensil
Ustensile de Service
CTonoBaFI lIpLIHWJW>KHOCTb
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (AMP)
Implement
Instrument
np&lHWH3KHOCTb
Pie server”
Pelle ti tarte”
ince a escargots
Cake tongs”
Ice tongs
Lobster tongs
Pinte 5 Sucre
ut4nubl Am caxapa
Nut Cracker
124 Casse-noix
qltlnubl JJJlR OpexoB
* Serving Utensil
Ustensile de Service
CTOJlOBafl npMHZWW9KHOCTb
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
5 TYPES OF BASE MATERIALS
5 SORTES DE MATiRIAUX DE BASE
5 BMAbI OCHOBHblX MATEPMAflOB
5.1 Flatware and knife blades
5.1 Couverts et lames de couteau
5.1 CTonosbie npu6opbi H Howesble wsflenufi
150 S teel Acier CTanb
~~~ 1
151 i Chrom ium steel Acier au chrome CTanb XpOMMCTafI
,
r-
!
I
152 1 Nickel-chromium steel Acier au nickel-chrome CTanb XpOMOHMKeneBaR
I
l
153 / Cast steel 1 Acier coule hITbe
I
I
154 i Tinned steel Acier etame ny>t Forged steel Acier forge ~~OK~BKM
155 :
l
Acier inoxydable
156 i Stainless steel Gran b HepMaBelouafl
Rol led steel Acier Iamine npOKaT (nMCTbI, nOnOCbl)
I
~ T- ~~
158 i Aluminium Aluminium
Cnnas anmMMHm h~esbix Mapod
r I I
159 Silver Argent CnnaB cepe6pa
I I
Nickel silver Maillechort MenbxMop, Hei3Mnb6ep
Brass Lai ton
161 flan/Hb
5.2 Handles
5.2 Manches
5.2 Pyr(KH
175 Wood Bois &pesecuHa
Horn
176 Corne Por
I
177 Leather Cuir Koxa
178 Tortoise Shell Ecaille de tortue Yepenaxa (naHwpb)
179 Ivory Ivoi re
KOCTb cnOHOBafi
I
180 Synthetic material Matiere synthetique CMHTeTM’leCKkle MaTepManbi
181 Metal Metal MeTann
l I
182 Mother of pearl Nacre
nepnaMyTp
I
183 Bone Os KOCTb
184 Porcelain Porcelaine
@aP*oP
ISO 4481-1977 (E/F/R)
MCO4481-1977 (A/@/P)
6 MANUFACTURING PROCESSES
6 PROCiDiS DE FABRICATION
6 WOl&ECCbl M3rOTOBJlEHMR
200 To grind
Affiler CM. 201
201 To sharpen Affu ter 3aTociKa
202 To Point
Aigu iser CM. 201
203 Edge angle Angle de coupe Yron 3aocTperiWr
204 Swage Biseau CHRTMe C$laCKM
205 To braze Braser TlaMKa
To cast Couler h+lTbe
207 Cranter
To tut out Decouper PesKa
Serration or scallop Dentelure Hapestxa 3~614013
210 H ardness Du rete TBepnOcTb
211 To deburr Ebarber 3arlMcrKa 3ayceHues
icrouir
HaKnen
213 To sharpen
Emoudre CM. 201
214 Sharpening
Emouture CM. 201
To stamp Estamper UTaMnOBKa
216 To tin itamer Jlyxekwe
To forge Forger KOsKa
To form Former
218 CbOpMOBKa
219 (To forge)
F rapper CM. 215
To galvan ize Galvaniser
3neKTpOnM3
To roll Laminer npOKaTKa
To drop forge Matricer rOpWaR UJTaMnOBKa
223 Solid knife Monobloc 3aroToBKa
224 To haft Monter CoeaweHbde pyWK
To blunt Morfiler
225 ilpr4TynneHr4e
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/cb/P)
rlaccPlBl4poBaHwe
226 To passivate Passiver
Recuire OTxMr
227 To anneal
Refouler OcaflKa
228 (To upset-stamp)
Repasser Toccewe
229 To reprocess
Revenu OTflyCK
230 Tempered
Souder Ceap Ka
231 To solder
232 Edge retention Tenue de coupe npaBKa
233 To harden Tremper 3aKanKa
7 SURFACE TREATMENT AND FINISH
7 TRAITEMENT DE SURFACE ET FINITION
7 06PA60TKA llOBEPXHOCTVl M OKOHYATEJlbHAR OT~EJlOYHAfI 06PA60TKA
I
300 To silver plate Argenter Cepe6perwe
Cepe6pewe 6necinUee
301 Bright silver plating Argenture brillante
Argenture mate Cepe6pewe MaTOBOe
302 Dull silver plating
Aviver CM. 326
304 Chromium plate Chromage XpOMHpOBaHiAe
305 Hard chromium plate Chromage du r Tsepnoe XpOMMpOBaHMe
To chromium plate
306 Chromer CM. 304
307 To engrave Ciseler YeKaH Ka
Silver deposit Couche d’argent
308 Cepe6prwoe IlOKpblTMe
Chromium deposit
309 Couche de chrome XpOMOBOe IlOKpblTMe
HweneBOe IlOKpblTMe
310 Nickel deposit Couche de nicke1
Dorer
311 To gild 30noYetwe
312 To Chase Graver rpaBt4pOBKa
@OTOMeXaHWieCKMii cnoco6
3 1’3 To etch Graver a I’eau forte
HaHeCeHMFI pMCYHKa
To engine turn Guillocher
314 hJIbOLLIMpOBKa
To lacquer
315 Laquer naKklpoBaHl4e
316 Lustrer
rnntiuesawte
317 Bright nicke1 plating Nickelage brillant 6necTnuee HwenwpOBaHMe
l b
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
318 To nicke1 plate Nickeler HnKenMpOBaHMe
319 To Palladium plate Palladier nannani4poBaHue
I
320 To plate Plaquer hO~ItlpOBaHt4e
,
321 To platinum plate Platiner llnart4w4por3ar-we
322 Fine polish Poli fin ToHKaFI nompoBKa
3epKanbHan nomposita
323 Mirror polish Poli glace
324 Matt pol ish Poli mat MaTOsafl nonMpoBKa
325 Scratch pol ish Pol i rayassk
Polir flon~posatine
326 To polish
Rhodier
327 To rhodium plate Po~klpoBaHMe
Satiner CaTlAHklpOBaHMe
328 Satin finished
8 DEFECTS AND DAMAGE
8 DEFAUTS ET DfiGATS
8 p,E@EKTbl M nOBPE~EHMFl
.
Burr Bavu re
350 3ayceHlJbI
351 Crack Crique Paccnoeww
352 Fissu re Fen te Tpeu.&wbl
353 Score Frayu re UapamHbl
354 Oxidation Oxydation Otwcnewre
355 Pit Piqure BMRTMHbl
356 Scratch Rayure nOnOCbl
357 Rust Rouille P>KaBrMHa
358 F rac tu re Rupture flOM
Corrosion spot (stain) Tache de corrosion n FiTHa
Stress crac k Tapu re ae@opMauwr
?
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
ANNEX
EQUIVALENT TERMS IN OTHER LANGUAGES
ANNEXE
TERMEs EQUIVALENTS DANS D’AUTRES LANGUES
llPMJ-lO>KEHL’lE
3KBMBAJlEHTHblE TEPMklHbl HA JJPYTMX R3blKAX
31 Erl
A.l GERMAN TERMS
32 Schneide
TERMES ALLEMANDS
33 Heftende
34 Zwinge
A.1 TEPMMHbl HA HEMElJKOM F13blKE
A.1 DEUTSCHE BEZEICHNUNGEN
4 VERSCHIEDENE ARTEN VON INSTRUMENTE
2 ALLGEMEINE DEFINITIONEN
4.1 Verschiedene Arten von Löffeln
1 Löffel : Werkzeug, das sich aus einem Stiel und einer gewölbten
tie, die Kelle genan nt wird, zusammensetzt.
Par
40 Breilöffel
41 Kaffeelöffel
Werkzeug, das aus einem Stiel und einem gezinkten Teil
2 Gabel :
42 Kornpottlöffel
ren Zinken besteht.
mi t mehre
43 Konfitürenlöffel oder Marmeladenlöffel
Nidewe .kzeu g, bestehend aus einem Griff und einer
3 Messer : Sehne
44 Tassenlöffel
oder mehre ren Kli ngen.
45 Dessertlöffel
Löffel,
4 Besteck : Zusammenstellung von einem Vorspeisenlöffel
eventuell ei nem Messer des gleichen Modells,
Obstlöffel
48 E isl öffel
: Besteck, das zum Vorlegen
5 Servierbesteck oder Vorlegebesteck
bei Tischbenutzt wird.
49 Menülöffel
50 Mokkalöffel
3 TEILE D ER EINZELNEN INST ENTE
51 Senflöffel
(s. Anhang)
52 Eierlöffel
3.1 Löffel
53 Grapefruitlöffel
10 Kelle
54 Kartoffellöffel
11 Löffelspitze
55 Reislöffel
12 Löffelrand
Salatlöffel
13 Hals
57 Sosselöffel
14 Kelle
Salzlöffel
15 Rücken
59 Servierlöffel oder Vorlegelöffel
16 Griff, Stiel
60 Limonadenlöffel
17 Stiel rücken
Tafellöffel
18 Blatt
19 Stiel 4.2 Verschiedene Arten von Gabeln
70 Tranchiergabel
3.2 Gabel
71 Fischtranchiergabel
20 Schiff
72 Dessertgabel
21 Zinken
73 Schneckengabel
22 Gabellaffe
74 Fonduegabel
23 zwischen den Zinken
75 Kuchen gabe1
24 Augen (am Ende der Gabelzinken)
76 Hummerngabel
25 Spitzen
Austerngabel
26 Augen
Menügabel
79 Fischgabel
3.3 Messer
Salatgabel
27 Klinge
81 Serviergabel oder Vorlegegabel
28 Spitze
Tafel gabe1
29 Seitenflächen
Salat-Serviergabel
30 Kropf
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
182 Perlmutter
4.3 Verschiedene Arten von Messern
183 Knochen
90 Buttermesser
184 Porzellan
91 Tranchiermesser
Ä~IGE
ABRIKATI ONSVO
6 F
92 Fischtranchiermesser
Schleifen
93 Dessertmesser
201 Abziehen
94 Schälmesser
202 Schärfen
95 Käsemesser
203 Schneidewinkel
96 Obstmesser
204 Schor oder Facette
97 Tiefkühl kostmesser
205 Hartlöten
98 Austernmesser
Giessen
99 Schinkenmesser
207 -
100 Menümesser
208 Ausschneiden, Stanzen
Brotmesser
Zahnung
102 Fischmesser
Härte
103 Streichmesser
211 Entgraten
104 Küchenmesser
212 Kalthämmern
105 Tafelmesser
213 Schleifen
4.4 Andere Teile
Schliff
Geflügelschere
215 Prägen, Stanzen
Ill Schaumlöffel
216 Verzinnen
112 Schöpflöffel
217 Schmieden
113 Sahnelöffel
218 Formen
114 Eisportionierer
219 Schlagen
115 Spargel heber
220 Galvanisieren
116 Kuchenheber
221 Walzen
117 Tortenheber
222 Stanzen
118 Schneckenzange
223 Mono-bloc
119 Gebäckzange
224 Montieren
120 Eiszange
225 Entgraten
121 Hummerzange
226 Passivieren
122 Spaghettizange
227 Glühen
Zurckerzange
228 Stauchen
Nussknacker
229 Abziehen
230 Anlassen
5 ROHSTOFFE
231 Weichlöten
und Klingen
5.1 Rohstoffe für Bestecke
232 Schnitthaltigkeit
150 Stahl
233 Härten
151 Chromstahl
7 OBERFLACHENBEARBEITUNG
152 Chromnickelstahl
300 Versilbern
153 Gussstahl
301 Glanzversilberung
154 verzinkter Stahl
302 Mattversilberung
155 geschmiedeter Stahl
303 Polieren
156 rostfreier S tah I
304 Verchromung
157 Walzstahl
305 Hartverchromung
158 Aluminium
306 Verchromen
159 Silber
307 Z isel ieren
160 Alpaka
308 Silberschicht
161 Messing
309 Chromschicht
310 Nickelschicht
5.2 Rohstoffe für Griffe
311 Vergolden
175 Holz
312 Gravieren
176 Horn
313 Atzen
177 Leder
314 Guillochieren
178 Schildpatt
315 Lackieren
179 Elfenbein
316 Pliessten
180 Kunststoff
317 Glanzvernickelung
181 Metall
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
8 FEHLER UND SCHÄDEN
318 Vernickeln
350 Grat
319 Paladinieren
351 Bruch
320 Plattieren
352 Scharte
32 1 Platinieren
353 Abrieb
322 Feinpolitur
354 Oxydation
323 Spiegelpolitur
355 Lochf rass
324 matte Politur
356 Kratzer
325 -
326 Polieren 357 Rost
327 Rhodinieren 358 Bruch
328 Satinieren 359 Korrosionsfleck
360 Spannungsriss
ISO 448.1-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
42 Cucchiaio per macedonia
A.2 ITALIAN TERMS
Cucchiaio per marmellata
A.2 TE RMES ITALIENS
44 Cucchiaio da brodo
A-2 TEPMMHbl HA MTAJlbHHCKOM F13blKE Cucchiaio da frutta e/o dessert
-
A.2 TERMINI ITALIANI
Cucchiaio da frutta
2 DEFINIZIONI GENERAL1 48 Palettina da gelato
Cucchiaio unificato
1 cucchiaio : Posata da tavola, formata da una impugnatura e da
(formato unico)
una Parte terminale a forma concava, atto al contenimento di liquidi.
50 Cucchiaino da moka
2 forchetta : Posata da tavola, formata da una impugnatura e da
51 Cucchiaino da senape
una Parte terminale di presa di solidi; composta da due o piu rebbi,
52 Cucchiaino per uova
denti.
53 Cucchiaio per pompelmo
3 coltello : Posata da tavola, formata da un manico e da una lama,
54 Cucchiaio per patate
tagliente da un lato.
55 Cucchiaio per servire riso
56 Cucchiaio da insalata
4 coperto : Insieme di posate dello stesso modello, composto da,
un cucchiaio, una forchetta e un coltello ehe si possono ripetere, in
57 Cucchiaio da salsa
conformita a quanto viene servito a tavola.
58 Cucchiaino per sale
59 Cucchiaio per servire
: Insieme di posate per il servizio a tavola.
5 coperto di servizio
60 Cucchiaio da Cocktails
3 PARTE DI OGNI POSATA
Cucchiaio da tavola
(vedere figu ra)
Vari tipi di forchetta
4.2
3.1 Cucchiaio
Forchettone per trinciare
10 Tazza
Forchetta da peste
11 Bordo anteriore
Forchetta da dessert
12 Bordo della tazza
Forchettina per lumache
13 Col Io
Forchetta per fonduta
14 Interno della tazza
75 Forchetta per dolci
15 Dorso
76 Forchetta da aragosta
16 Manico
77 Forchetta da ostriche
17 Dorso del manico
78 Forchetta unificata (formato unico)
(Cucchiaio, Forchetta)
Guance del manico (Coltello)
79 Forchetta da peste
-
80 Forchetta per insalata
19 Stelo
81 Forchetta per servire
82 Forchetta da tavola
3.2 Forchetta
83 Forchetta per servire insalata
20 Tazza della forchetta
21 Rebbi o denti
Vari tipi di coltelli
4.3
22 Interno della tazza della forchetta
Coltello da burro
23 Interno denti
Col tello per trinciare
24 Occhio dei denti
Coltello per servire peste
25 Punte
93 Col tell o da dessert
26 Occhio dei denti
94 Coltello da mondare (spelucchino)
95 Coltello da formaggio
3.3 coltello
96 Coltello da frutta
27 Lama
97 Coltello da gelato
28 Punta della Iama
98 Col tel Io da ostriche
29 Facce della lama
99 Col tello da prosciu tto
30 Bottone
Coltello unificato (formato unico)
Codolo della Iama
101 Coltello da pane
Filo o tagliente
102 Coltello da peste
33 Calciolo del manico
103 Coltello per spalmare
34 Ghiera
104 Coltello da cucina
105 Coltello da tavola
4 VARI TIPI DI POSATE
Altri tipi di posateria
4.4
4.1 Vari tipi di cucchiai
Trinciapolli
40 Mestolino per Salse
Sch iumarola
41 Cucchiaio da taffe
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/cb/P)
218 Forgiare (in matrice)
112 Mestolo
219 Coniare
113 Paletta
220 Galvanizzare
114 Paletta per gelato
221 Laminare
115 Paletta per aspargi
222 Stampare in matrice
116 Paletta per dolci
223 Pezzo unico
117 Paletta da torta
224 Montare
118 Pinza per Iumache
225 Togliere il filo
119 Pinza per dolce
226 Passivare
120 Pinza per ghiaccio
227 Ricuncere
121 Pinza per aragosta
228 Ricalcare
122 Pinza per Spaghetti
229 Ripassare
123 Pinza per zucchero
230 Rinvenire
124 Schiaccianoci
23 1 Saldare
5 MATERIAL1 D’IMPIEGO
232 Durata del filo tagliente
5.1 Materiali metallici
233 Temperare
150 Acciaio
7 TRATTAMENTO SUPERFICIALE E FINITURA
151 Acciaio al cromo
300 Argen tare
152 Acciaio al nickel-cromo
301 Argentatura brillante
153 Acciaio in getti
302 Argen tu tu ra opaca
154 Acciaio stagnato
303 Ravvivare
155 Acciaio fucinato
304 Cromatura
156 Acciaio inox
305 Cromatu ra du ra (a spessore)
157 Acciaio Iaminato
306 Cromare
158 Alluminio
307 Cesellare
159 Argento
308 Strato d’argento
160 Alpacca
309 Strato di cromo
161 Ottone
310 Strato di nichel
5.2 Materiali non metallici
311 Dorare
Legno
312 Incidere
Corno
313 Incidere ad acqua forte
Cuoio
314 Incidere a macchina
178 Guscio di tartaruga
315 Laccare
179 Avorio
316 Pulire per lucidare
180 Materiale sintetico
317 Nichelatura brillante
181 Metall0
318 Nichelare
182 Madreperla
319 Rullare
183 Osso
320 Intarsiare
184 Pocellana 321 Platinare
322 Pulitura satinata
6 PROCEDIMENTO DI PRODUZIONE
323 Pulire a specchio
200 Arrotare
324 Pulire bleu
201 Affilare
325 Pulitura satinata
202 Spuntare
326 Pulitura
203 Angolo di taglio
327 Rodiatura
204 Unghiatura
328 Satinare
205 Saldare dolce
8 DIFETTI
206 Colare (fondere)
350 Bavature
207 . Eseguire delle tacche
351 Cricca
208 Tagl i are
352 Fessu re
209 Dentellare
353 Sf regatu ra
210 Durezza
354 Ossidazione
211 Sbarbare
355 Punti
212 Incrudire
356 Rigature
213 Affilare
357 Ruggine
214 Affilatura
358 Rotture
215 Stampare
359 Corrosione
216 Stagnare
360 Incrinature
217 Fucinare
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
-
A.3 SPANISH TERMS
47 Cuchara para macedonia
A.3 TERMES ESPAGNOLS
48 Cuchara para helado
-
A.3 TEPMMHbl HA MCflAHCKOM R3blKE
Cuchara para moca
A.3 TERMINOS ESPAROLES
Cuchara para mostaza
Cuchara para huevo
2 MMMMMMMMMMM
Cuchara para toronja
1 cuchara
Cuchara para patatas
Cuchara para arroz
2 tenedor
Cuchara para ensalada
57 Cazo de salsa
Cuchara para sal
3 cuchillo
Cuchara para servir
Cuchara de refresco
Cuchara de mesa
4 cubierto 61
4.2
5 -
70 Tenedor de trinchar
71 Tenedor servir pescado
Cuchara
3.1
72 Tenedor de postre
Pala
73 Tenedor de caracoles
11 Pica
74 Tenedor para “fondue”
12 Boca
75 Tenedor de pasteles
Cuel Io
Tenedor de langosta
14 Interior de Ia pala
77 Tenedor de ostras
Exterior de Ia pala
-
Mango
Tenedor de pescado
Cantos
Tenedor de ensalada
-
Tenedor para servir
-
82 Tenedor de mesa
3.2 Tenedor
83 Tenedor servir insalada
20 Pala
4.3
21 Dientes
90 Cuchillo para mantequilla
22 Interior de Ia pala
trinchante
91 Cuchillo
23 Ranuras
92 Cuchillo servir pescado
24 Lagrim ales
93 Cuchillo de postre
25 Puntas
94 Cuchillo de pelar
26 Lagrimales
95 Cuchillo de queso
3.3 Cuchillo
96 Cuchillo de fruta
27 Hoja
97 Pala de servir helado
28 Punta
98 Cuchillo para ostras
29 Lados
99 Cuchillo para jaman
30 Boton, mitra, balanza, birola
100 -
31 Espiga
101 Cuchillo de pan
32 Corte, filo
IO2 Cuchillo de pescado
-
103 Cuchillo de untat-
34 -
104 Cuchillo de cocina
105 Cuchillo de mesa
4.4
4.1
1 IO Tijeras para trinchar aves
40 Cuchara papillera
‘Ill Espumadera
41 Cuchara para cafe
112 Cazo de sopa
42 Cuchara para compota
113 Cazo de salsa
43 Cuchara para mermelada
114 Cucharon de helado
44 Cuchara para consome
115 Pala de esparragos
45 Cuchara para postre
ISO 44814977 (E/F/R)
MC0 44814977 (A/@/P)
220 Galvanizar
116 Pala de pasteles
221 Laminar
117 Pala de tarta
222 Forjar
118 Pinzas de caracoles
223 Monoblokc
119 Tenaza de pasteles
224 Montar
Pinzas de hielo
-
Pinzas de langosta
226 Pasivar
Tenazas para spagetti
227 Recocer
Pinzas de azucar
228 Recalcar
Casca-nueces
229 Repasar
Revenir
Soldar
5.1
232 Estampar, vol tear
Acero
233 Templar
Acero al cromo
Acero al cromoniquel
Acero fundido
Platear
154 Acero estafiado
301 Plateado brillante
155 Acero forjado
Plateado mate
156 Acero inoxidable
Avivar
157 Acero Iaminado
304 Cromado
Alumini0
305 Cromado duro
159 Plata
306 Cromar
Alpaca
307 Cincelar
161 Laton
308 Capa pl ateada
309 Capa de cromo
5.2
310 Capa de niquel
175 Madera
311 Dorar
176 Asta
312 Grabar
477 Cuero
313 Grabar al agua fuerte
178 Carey
314 Cuadricular
179 Marfil
315 Lacar
180 Materiales sinteticos
316 BruiXr
Metal
* 181
317 Niquelado brillante
182 N&car
318 N iquelar
183 Huesco
319 Recubrimiento de paiadio electrolitico
184 Porcelana
320 Chapar
Platinar
200 Afilar
Pul ido fino
201 Afilar
Pulido brillante o pulido espejo
202 Amolar
Pulido mate
203 Angulo de carte
-
204 -
Pulir
205 Soldar
Radiar
206 Fundir
Satinado
207 -
208 Cortar
350 Rebarba
209 Dentado
351 Grieta
210 Dureza
352 Mella
211 Rebarbado
-
212 -
Oxidation
213 (Desafilar)
Picadura, poro
214 (Desafilado)
Raya, arafiazo
215 Estampar
Orin, oxido
216 Estafiar
358 Rotura
217 Forjar
Punto de corrosion
218 Conformar
Grieta
219 Forjar
ISO 4481-1977 (E/F/R)
MC0 4481-1977 (A/@/P)
ALPHABETICAL INDEX
A .
engine-turn, to. 314
..............................
engrave, to. 307
.............................. ................................
aluminium. 158 etch.to. 313
...............................
anneal, to 227
............................
asparagus Scoop 115
F
.................................
B ferrule .34
fine polish .
back . .15 fish eating fork . 79
blade.2 7 fish eating knife. .
blunt, to . 225 fish serving fork. .
(blunting) . fish serving knife .
214 92
bolster . .30 fissure .
.................................. fondue fork ...............................
bone 183 74
forge, to .
bowl.lO 217, (219)
..................................
brass 161 forged steel . 155
................................ fork
braze, to 205 . .2
..............................
bread knife. 101 form,to . 218
......................... ................................
bright nicke1 plating 317 fracture. 358
bright silver plating . 301 fruit knife . .96
..................................
burr. 350 fruit serving spoon . -47
..............................
butter knife .90
G
C
galvanize, to . 220
............................... gild,to .................................
cake fork. .75 311
...............................
cake lifter 116 grapef rui t spoon. . 53
.............................. gravy ladle ...............................
cake server. 116 -57
............................... ................................
cake tongs 119 grind, to 200
Cap. .
..3 3
carving fork .
-70
carving knife. .
.91 l-l
cast, to .
cast steel . haft, to. .
153 224
chase,to . handle .
312 16
cheese knife . hard chromium plate. .
-95 305
chromium deposit. . harden, to .
309 233
chromium plate . 304 hardness .
chromium plate, to . 306 horn
................................ ..17 6
chromium steel .
coffee spoon. .
.41
compote spoon .
42 I
corrosion spot (stain). . 359
Crack. .
351 ice cream knife . 97
..............................
cream ladle. 113 ice cream ladle. . 114
..............................
cutout, to. 208 ice cream serving spoon . 48
..............................
cutting edge .32 ice tongs . 120
inside. .
...