西餐上菜顺序课件.pptVIP

西餐上菜顺序;1.appetizer 头盘（开胃菜） cold appetizers / hot appetizers flavor: salty, sour a small amount but high quality caviar（red / black） 鱼子酱 goose liver paste 鹅肝酱 lox 熏鲑鱼 baked snail 焗蜗牛 salad(fish/meat/egg) 沙拉（鱼肉蛋类制作）不加味汁;;2.soup 汤 light soup / clear soup / bree 清汤 cream soup 奶油汤 vegetable 蔬菜汤 cold soup 冷汤 ox-tail soup 牛尾清汤 Italian vegetable soup 意式蔬菜汤 bortsch soup 俄式罗宋汤 American Clam Soup 美式蛤蜊汤 French onion gratin soup 法式焗洋葱汤;bortsch soup 俄式罗宋汤;3.side dish 副菜;fried prawns with butter sauce 黄油汁煎大虾 ;4.main course 主菜 meat / poultry 肉或禽类 main : beef, mutton, pork, chicken, duck, goose, rabbit meat, venison（鹿肉）; Sirloin steak 沙朗牛排（西冷牛排）;5.vegetable 蔬菜类菜肴;6.dessert 甜品 including: pudding 布丁 pancake roll 饼卷 ice cream 冰激凌 cheese 奶酪 fruit 水果;7.coffee or tea coffee：sugar / light cream 喝咖啡一般要加糖和淡奶油 tea: sugar 茶一般要加香桃片和糖。