answers: tines
context: Pastry fork A pastry fork, also known as a "pie fork" or "cake fork", is a fork designed for eating pastries and other desserts from a plate. The fork has three or four tines. The three-tine fork has a larger, flattened and beveled tine on the side while the four-tine fork has the first and second tine connected or bridged together and beveled. Pastry forks range in size from 4 inches (10 cm) (in English pastry fork sets) to 7 inches (19 cm) as serving pieces in silverware (sterling and silver plate) place settings. In many fine place settings, the </s> roadside stands around the world. Skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications. In English, "brochette" is a borrowing of the French word for skewer. In cookery, "en brochette" means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled </s> more pieces that screw together. The tip is either threaded to accept different kinds of spear tips or already has a fixed tip attached. The most popular spear tip on polespears are the paralyzer (often called a three-prong), and the Tahitian shaft (a single pivoting barb). Some more serious hunters will equip the polespear with a slip-tip (tip removes from the end and tethers to a fixed point). At the butt end of the spear is an elastic loop, usually made of surgical tubing or a band of rubber (a bicycle inner tube, for example). The spear is operated by
question: what are the pointy things on forks called