西餐上菜顺序及注意事项

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

Western food ordering and serving order 西餐上菜顺序 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 asingle product from the menuon the dishes with afull meal, as long as the appetizer and main course all together,plus adessert enough .Can not be soup, or eliminating the need for appetizers, this is avery 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 asmall of high quality. 2. 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 4 菜汤，和冷汤等类。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 4class. 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. 3. 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，叫法上也和肉类菜肴 Tartar 主菜有区别。西餐吃鱼菜肴讲究使用专用的调味汁，品种有汁，荷兰汁，酒店汁， 白奶油汁，大主教汁，美国汁和水手鱼汁等。 Vice dishes. Fish dishes generally as wesern’s third dish, also known as the deputy dishes.species include avariety of fresh ,marine fish,shellfish and molluscs class. Usually aquatic dishes with eggs ,bakery ,cake boxes are known as the vice food dished goods. Dishes such as fish meat is tender ,and meat main course dished are different .western attention to using adedicated fish sauce dishes, varieties of Tartar