1、INTERNATIONAL STANDARD NORME INTERNATIONALE ME)+(AYHAPOAHbIn CTAHAAPT INTERNATIONAL ORGANIZATION FOR STANOAROIZATION41EXIIYHAPOLIHAR OPrAHM3AUMR n0 CTAHdAPTi13AUHM.ORGANISATION INTERNATIONALE DE NORMALISATION Cutlery and flatware - Nomenclature First edition - 1977-l 2-01 Couverts et coutellerie - N
2、omenclature Premihre Edition - 1977-12-01 CTOJIOBbIe IIOpbI II I-IOXeBbIe K3NIIlH -HOMeI-IIUIaTa IIepeoe asaaaae - 1977-l 2-01 ac 5; UDC/CDU/YAK: 642.732 : 001.4 Ref. hlo./Rhf. no : IS0 4481-1977 (E/F/R) l-r. Ccbma M: HCO 4481-1977 (A/P) 66 7; Descriptors: cutlery, flatware, forks, spoons, knives, n
3、omenclature / Desoripteurs: coutellerie, couvert, fourchette, cuill these have been included at the request of IS0 Technical Committee 73, and are published under the responsibility of the member bodies for Germany (DIN), Italy (UNI) and Spain (IRANOR respectively. However, only the terms given in t
4、he official languages can be considered as IS0 terms. 2 GENERAL DEFINITIONS cl 1 spoon : Utensil consisting of a handle and a hollow part known as the bowl. q 2 fork : Utensil consisting of a handle and a shoulder with several prongs. q 3 knife : Cutting implement consisting of a handle and one or m
5、ore blades, q 4- place setting : Set consisting of a spoon, a fork and possibly a knife, of the same pattern. q 5 service setting : Setting used for service at couvert de service : Couvert utilise pour le table. service B table. Couverts et coutellerie - Nomenclature 1 OBJET ET DOMAINE DAPPLICATION
6、La presente Norme internationale donne une nomenclature, en anglais, en francais et en russe, des couverts et de la coutellerie. Afin de faciliter la comprehension des ter- mes, des dessins des instruments denommes sont aussi present&. NOTE - En plus des termes utilises dans les trois langues offici
7、elles de IISO (anglais, francais et russel, la presente Norme inter- nationale donne, en annexe, les termes equivalents en allemand, italien et espagnol: ces termes ont dte inclus a la demande du comite technique IS0 73 et sont publies sous la responsabilita des comites membres de IAllemagne (DIN),
8、de Iltalie (UNI) et de IEspagne (IRANOR), respectivement. Toutefois, seuls les termes donnes dans les langoes officielles peuvent Btre consider& comme termes ISO. 2 DEFINITIONS GENERALES cuiller : Ustensile forme dun manche et noxwa : np60p, CoCTORh 143 pYYKM H dune partie creuse appelee cuilleron.
9、qepnafra. fourchette : Ustensile forme dun manche et mnua : ilp60p, COCTORlWir H3 p)“lKW M dun fourchon composa de plusieurs dents. KOnbR C HeCKOnbKHMW 3v6uar-m. couteau : Instrument tranchant forme dun HOW : llp46op, COCTORL l43 ,yqKm M OAHOrO manche et dune ou de plusieurs lames. MnM 6onee ne3ah (
10、KnMHKd . couvert : Ensemble compose dune cuiller, dune fourchette et Bventuellement dun couteau, de mdme modele. CTonosble rIpn6opbl H Honteeble Ksaenm - HOMeHKnaTyp3 1 HA3HAqEHHE H 06JlACTb DPHMEHE- HWR AanHblk MeWlyHEipOAHblti CTaHAapT BKnH)rlaeT HOMeHKllaTVp) CTOnOBblX npn6opoe M HOtKeBbIX M3AenM
11、R Ha 3HrnblkKOM. pal+ UV3CKOM M pVCCKOM R3blKeX. c ueIlb0 06nerwTb nOHHM3HLle TepMHHOE npneeA(eHbr TaKme pUC)HKL4, wnnlocr- pupyfouie ynotmHaeMble npmHafleaHocTkt. PHMEvAHHE - B nonomewe K TepMWHaM He TpeX OHUManbHblX R3blKaX MC0 (3HrIlLlh- CKOM, +paHUY3CKOM H p)CCKOM), AaHHblCi MemAyHapOAHblh CTaHA
12、apT COAepWlT B llpHnOeHhlll 3KBMEeJleHTHble TepMHHbl He HeMeuKOM, MTanbRHCKOM H HCneHCKOM R3blKaX, EKnWleHHble ri0 npocb6e TeXHklYeC- KOrO KOMMTeT3 HCOlTK 73 H Ofly6JNlKO- BaHHblB IlOp, OTBeTCTBeHHOCTb WleHOE OpraHW 3aUm FepMaHnw (DIN, MTanw (UNI) M Hcnanun (IRANOR) coOTBeTCTBeHH0. OAHa- KO TOnbKO T
13、epML4Hbl Ha OHUManbHblX R3blK3X MOQT ClHTaTbCA TepMflHaML4 MCO. 2 06llD4E OllPEEREHMR npcr6op CToJlOBblh : KOMnileKT, CoCTORU,& H3 IlOMKM, BwlK# H Hoxa O/z&lHaKOBOrO o*ophmeHm, npetia3HavewiblR Arm cepen- p03Kh4 cTona. npdop cepemiblii : KOMllneKT CTOnOBblX npLI6OpOB, flpeAHa3HaleHHblti &lFi CepeMpO
14、BKLi cTona, nononHeHHblb7 npM6opam cnewanb- HOrO Ha3HaqeHm. 1 IS0 4481-1977 (E/F/RI MC0 4481-I 977 (A/P) 3 PARTS OF EACH IMPLEMENT 3 PARTIES DE CHAQUE INSTRU- (See figure opposite) MENT (Voir figure en face) 3.1 Spoon 3.1 Cuiller 3 4ACTH KAWOTO nPM60PA (CM. MCHOK Ha o6opoTe) 3.1 JlomKa BorHyTaA IlOB
15、epXHOCTb repnaxa blnyKnai=i nOBepXHOCTb repnaKa 3.2 Fork 3.2 Fourchette 3.2 BwnKa * Pour la louche, il convient dem- ployer le terme ccpochom) (lOa). ISO4481-1977 (E/F/R) MCO4481-1977 (A/P) 27 28 15 29 30 31 32 16 17 33 29 34 3.3 Knife 3.3 Couteau 3.3 Horn Blade Lame KI-MHOK Tip Bout KoHes KIIWIK Ba
16、ck DOS CnclHKa Sides Faces flllOCKOCTM KnMHKe Bolster Mitre 6VpTMK Tang Soie XBOCTOBHK Cutting edge Tranchant PeX+UeR KpOMKa Handle Manche FyrKa Edges (non-cutting) Chants Pe6pa pwKH Cap Culasse Koneq pYqKM Sides Faces Pe6po pysb4 (noeTopeHKe) Ferrule Virole 06ellaRKa l6 18 28 27 32 29 c- 16 3 10448
17、1-1977 (E/F/R) MCO4481-1977 (A/P) 4 DIFFERENT TYPES OF IMPLEMENTS 4 DIFFkRENTES SORTES DINSTRUMENTS 4 PA3HblE BMAbl Ll3flEflMA 4.1 Spoons 4.1 Cuillers 4.1 flOwCKtcc 40 41 42 43 44 45 46 Porridge spoon Cuiller B bouillle JlomKa mlfl KaWH Coffee or tea spoon I Cuiller B cafe ou Q th6 I I JloxKa raRHaf
18、l H.M KoeRHafl I J-iOmKa PllR KOMnOTa Cuiller B confiture nomKa LIMR EiapeHbFl I I Dessert spoon I I Cuiller 5 dessert I JloxKa necepmafl l Sewing utensil Ustensile de service CTOnOBaR npL,HaLWeXHOCTb 4 IS0 4481-1977 (E/F/RI MC0 4481-1977 (A/P) 47 48 49 50 51 52 53 54 Implement Designation Instrumen
19、t Dhomination HaaHalleHHe Fruit sewing spoon* JloxKa flnfl $pyTO6* Ice cream serving spoon* Cuiller B glace* nOxKa LWR MOpOWeHOtO* a Culller 2 menu (ou culller standard) nOxKa CTaHnaPTHafi Mustard spoon* Egg spoon Cuiller B ceuf nOxKa ArlR RWJ Grapefruit spoon I nOxKa nrw KapsoenR* I l Serving utens
20、il Ustensile de service CTOnOaaR npL4HaAnexHOCTb 5 IS0 4481-1977 (E/F/R) MC0 4481-I 977 (A/PI Instrument Dhomination Rice serving spoon* Chiller B salad* Cuiller a sauce* flowa cepem3HaH l Cuiller de table Serving utensil Ustensile de service CTOnOEaR IlpMHaAllf3KHOCTb 6 IS0 4481-1977 (E/F/R) MCO448
21、1-1977 (A/PI 4.2 Forks 4.2 Fourchettes 4.2 6WlKH 70 71 Implement Instrument llpbwamelenttiocrb Carving fork* Designation Dhomination HarHawwe Fourchette B d&zouper* I hnKa Al-07 paCKnaAblE3HHR MACa* I 1 Fish servinglo: . f ( Fourchette a dacouper le polsson BnnKa Am pacKnadblaaHMfl pbl6bl* 72 73 I D
22、essert fork I I Fourchette B dessert I BHnKa AecepTHaA Snail fork Fourchette B escargots BmKa +qnfl YnHTOK Fondue fork 74 Fourchette B fondue BmKa Anfl OHAt Cake fork BHnKa AmI WpOra Lobster fork 76 :“,:ri * Serving utensil Ustensile de service CTOnOBaR IlpMHaeXHOCTb 7 IS0 4481-1977 (E/F/R) MC0 4481
23、-1977 (A/Q/P) 80 81 82 a3 Implement Instrument llpHHannenUlocTb Oyster fork Designation Dthomination Hasnarlewe Fourchette A huitres BwnKa nnfl VCTHU Menu fork Fourchette 5 menu (ou fourchette standard) I 6MJlKa CTaHilapTHaR I I Fish eating fork I Fourchette A Poisson BlnnKa nnFi pbl6bl BnnKa Arm canara I BnnKa CepBM3HaFl* I I Table fork I Fourchette de table BclnKa CTOnOEaR Salad serving fork* 71 BmKa Am paCKnaAblBaHMR CanaTa l Serving utensil Ustensile de service CTOflOBaR llpL4HUJlWKHOCTb 8
