西餐上菜顺序及注意事项.docxVIP

西餐上菜顺序 Western food ordering and serving order 西餐菜单上有四或五大分类，其分别是开胃菜，汤，沙拉，海鲜，肉类，点心等。 Western menu with four or five categories ,which are appetizers,soups ,salads,seafood, meat,snacks and so on. 应先决定主菜。主菜如果是鱼，开胃菜就选肉类，在口味上就比较富有变化。除了食量特 别大的外其实不必从菜单上的单品菜内配出全餐，只要开胃菜和主菜各一道，再加一份甜 点就够了。可以不要汤，或者省去开胃菜，这也是很理想的组合（但在意大利菜中，意大 利面被看成是汤，所以原则上这两道菜不一起点） Should first decide the main course. If the fish entrees, appetizers on intake particularly large ,the fact not a single product from the menuon the dishes with a full meal, as long as the appetizer and main course all together,plus a dessert enough . Can not be soup, or eliminating the need for appetizers, this is a very good combination of (but in Italian dished,pasta was seen as soup, so in principle ,different from the two dishes.) 正式的全套餐点上菜顺序是： Formal point of serving the entire course sequence is : 1. 头盘。西餐的第一道菜是头盘，也称为开胃品。开胃品的内容一般有冷头盘和热头盘 之分，常见的品种有鱼子酱，鹅肝酱，熏鲑鱼，鸡尾杯，奶油鸡酥盒，焗蜗牛等。因 为是要开胃，所以开胃菜一般都有特色风味，味道以咸和酸为主，而且数量较少，质 量较高。 Appetizer. Western’s first course is the first disc, also known as appetizer. Generally content appetizer plate of cold and hot appetizers first divided the commin varieties of caviar ,foie gras ,smoked salmon,cocktail cup, butter chicken cakes boxes, baked snails. Because it is to be an appetizer, so appetizers are generally characteristic flavor, taste for salt and acid-based ,and a small of high quality. 汤。和中餐不同的是，西餐的第二道菜就是汤。西餐的汤大致可分为清汤，奶油汤， 蔬菜汤，和冷汤等 4 类。品种有牛尾清汤，各式奶油汤，海鲜汤，美式蛤蜊汤，意式 蔬菜汤，俄式罗宋汤，法式局葱头汤。冷汤的品种较少，有德式冷汤，俄式冷汤等。 Soup . And Chinese food is different ,western’s second course is soup. Western soup can be divided into broth,cream soup, vegetable soup and cold soup 4 class. Varieties of oxtail soup, all kinds of cream soup ,seafood soup. American clam soup, Italian style vegetable soup,Russian type borsch ,baked French onion soup. Less varieties of cold soup, cold soup virtuous ,Russian type of cold soup. 副菜。鱼类菜肴一般作为西餐的第三道菜，也称为副菜。品种包括各种淡，海水鱼类， 贝类及软体动物类。通常水产类菜肴与蛋类，面包类，酥盒菜肴品都称为副菜。因为 鱼类等菜肴的肉质鲜嫩，比较容易消化，所以放在肉类菜肴的前面，