第4单元-第三部分-西餐中英文.pptVIP

Western Food;Western manners 西餐礼节;Serving order ;starters;沙拉常选配汁：油醋vinagrette 千岛汁thousand island dressing 法汁french dressing;soup;水懂赡爽汞遵灸厦僧转帛煎品缅慌届啮脚懂恩砂被蓟虫睫谴靛烈焉桥欲佯第4单元-第三部分-西餐中英文第4单元-第三部分-西餐中英文;;Main Course主菜;1.Tenderloin（嫩牛柳，牛里脊，又叫Fillet）是牛脊上最嫩的肉，为腰内肉，是牛肉中最鲜嫩的一块肉。菲力牛排最可口的程度是三到五分熟，才能保留它柔嫩多汁的本色。 ??2. Rib-Eye（肉眼牛排），取自牛只靠近胸部的肋肌部，这种肉煎烤味道比较香，是喜欢吃肥肉的男士朋友之最爱，三成熟最好。 3.Sirloin（西冷牛排，沙朗牛排，牛外脊）含一定肥油，在肉的外延带一圈呈白色的肉筋，使用中，切肉时连筋带肉一起切，另外不要煎得过熟。 4.T-Bone（T骨），呈T字型，是牛背上得脊骨肉。此种牛排在美式餐厅更常见，由于法餐讲究精致，对于量较大而质较粗糙的T骨牛排较少采用。 ; 1.熟度：rare 三分熟 medium rare 四分熟 medium 五分熟medium well 七分熟 well done 全熟 。 2牛排一般搭配红酒一起享用（红酒配红肉，白酒配白肉，香槟庆祝用） 3?配汁对牛排口味的影响也很大。（常用配汁有：奶油汁，胡椒汁，红酒汁，黄油白酒汁，蘑菇汁，茴香汁，黑椒汁） ;Dessert;扫岳系色纷凸轮寥端伊冲番挞侈绎诡扯滋柏眶呐赴南赚宵年恳蚌与砷谍郝第4单元-第三部分-西餐中英文第4单元-第三部分-西餐中英文;drinks; Tea Coffee Cocktail Red wine White wine Champagne ;Wash you hands before each meal. Knife and spoon are placed to the right of the plate. The fork is on the left. ;Open the napkin and put it on your lap before eating. You should use the fork with your left hand and the knife with your right hand. The western cutlery shoud been used from outside to inside follow the dishes order。; Don’t drink too much! Talk to the people beside you, but don’t speak too loudly.;You can use your hand to eat chicken. Eat only from your plate.;In the USA, you are not supposed to eat with your hands. But in India you can.; Whether you are in the Western Food Service or go to enjoy a Western food with friends and family,it is necessary to understand and master the professional knowledge of western food so that you can behave learned and polite.This is not difficult.Anyone armed with this basic knowledge and the ability to adapt smoothly to the situation at hand will be able to handle even the most formal event