westerntablemanner西餐禮儀-文庫吧
2025-02-14 02:07 本頁面
【正文】 w the soup. There may be a special fork for the fish, or it may be similar to the meat fork. Often it is smaller. Main CourseDishes with meat and poultry are the main course, among which the most representative is beef or steak. Don39。t cut the whole steak into small pieces at one time, except the children who can not use the knives.Main Course主菜The main course is usually served by the host himself, especially if it is a fowl(雞禽 ) or a roast which need to be carved. He will often ask each guest what piece he prefers, and it is quite proper to state your preference as to lean or fat, dark(紅肉 ) or light(白肉 ). Main CourseKey wordswell done 全熟 medium 七分熟 medium rare 五分熟rare三分熟Bread and Butter + Bread is taken in the fingers and laid on the side plate or the edge of the large plate, it is never take with a fork. + Butter is taken from the butter dish with the butter knife and placed on the side plate, not on one39。s bread. green saladA salad is eaten with a fork only held in the right hand . There is usually a special one for the salad, a little smaller than the meat fork.Dessert? The dessert ing after the main course is the fourth dish. As a matter of fact, it contains all the food after the main course, such as pudding, ice cream, cheese and fruit.? Sweet is the last dish in the west, including three kinds of food.DessertThe first kind includes pancake(煎餅 ),scone (烤餅 ) and muffin(松餅 ) and is maily for breakfast.軟點(diǎn)DessertThe second kind includes, butter cake, pie, and tart(水果餡餅 ) which is served in the afternoon.干點(diǎn)DessertThe third kind includes ice cream, souffle(蛋奶酥 ), jelly(果凍 ) and pudding(布丁 ), which is served after dinner.
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