Hierarchy classification:

1. top of the aat hierarchies
2. Objects Facet
3. Furnishings and Equipment (hierarchy name)
4. Tools and Equipment (hierarchy name)
5. equipment
6. [equipment by context]
7. culinary equipment
8. [culinary equipment for serving and consuming food]
9. [utensils for consuming food]
10. place forks

Anotations

Scope note:

Forks having three to five tines, sometimes having outer tines that are wider and with a curved point. Generally used with a conforming fish knife in consuming an individual portion of fish. For large, broad four-tined forks used with a fish slice or with a serving knife to serve fish, use " fish forks (serving utensils)."