taken from wikipedia
Types of spoon
bouillon spoon — round-bowled, somewhat smaller than a soup spoon
caviar spoon — usually made of mother of pearl, gold, animal horn or wood but not silver, which would affect the taste
coffee spoon — small, for use with after-dinner coffee cups, (usu: smaller than teaspoon)
demitasse spoon — diminutive, smaller than a teaspoon; for traditional coffee drinks in specialty cups and for spooning cappuccino froth
dessert spoon — intermediate in size between a teaspoon and a tablespoon, used in eating dessert and sometimes soup or cereals
egg spoon — for eating boiled eggs; with a shorter handle and bowl, a more pointed tip and often a more rounded bowl than a teaspoon
ice cream fork — although called a "fork", this implement has a bowl like a teaspoon with the point made into 3 stubby tines that dig easily into frozen ice cream
marrow spoon or marrow scoop — 18th century, often of silver, with a long thin bowl suitable for removing marrow from a bone
salt spoon — miniature, used with an open salt cellar for individual service
saucier spoon — slightly flattened spoon with a notch in one side; used for drizzling sauces over fish or other delicate foods.
|a chinese soup spoon|
cream-soup spoon — round-bowled, slightly shorter than a standard soup spoon
|A Western soup spoon|
teaspoon — small, suitable for stirring and sipping tea or coffee, standard capacity one third of a tablespoon, unit of volume.
grapefruit spoon or orange spoon — tapers to a sharp point or teeth, used for citrus fruits and melons
iced tea spoon — with a very long handle
tablespoon — volume of three teaspoons. Sometimes used for ice cream and soup, unit of volume.
cutty — short, chiefly Scot and Irish
horn spoon — a spoon made of horn, used chiefly interjectionally in the phrase By the Great Horn Spoon!, as in the children's novel of that title by Sid Fleischman
plastic spoon — cheap, disposable, flexible, stain resistant, sometimes biodegradable; black, white, colored or clear; smooth, non-porous surface; varied types and uses
rattail spoon — developed in the later 17th century; with a thin pointed tongue on the bottom of the bowl to reinforce the joint of bowl and handle
runcible spoon — often used for a fork with three broad curved prongs and a sharpened edge or a grapefruit spoon with a serrated bowl, used with pickles or hors d'oeuvres; often synonymous with spork or splade, though sometimes defined as a type of olive spoon; originally a fictitious utensil, still referenced in modern fantastical literature.
seal-top spoon — silver, end of handle in the form of a circular seal; popular in England in the later 16th and
spork or Splayd — differing combinations of a spoon with a fork or knife