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Escargot are often too hot to hold with the hand, so escargot tongs are used. These tongs have crossed arms that are held closed by a spring. The spring is adapted to the shape of the cochlea, so that the escargot can be grasped well. Due to the spring, the tongs clamp around the escargot when the arms are no longer squeezed. The cochlea is now fixed enough to remove the meat with an escargot fork.
See also the snail plate. [MOT]