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I often hear about the types of western food.
Western food service originated from aristocratic families in Europe, and different regions adopted different service methods.

After years of induction, summary and improvement, western food service has formed four common service types: French service, Russian service, British service and American service. Today's western restaurants often combine two or more service methods to coordinate their menus with the facilities of western restaurants. The characteristic western restaurant adopts a unique service mode, such as the French service of the French western restaurant.

We will focus on French service, Russian service, British service and American service.

1. French service (frenchstyleservice)

French service is a very polite way of service, which is very popular in western upper class. Let customers enjoy exquisite meals, perfect service and elegant romantic mood is the purpose of French service. French service is thoughtful, slow and expensive.

The traditional French service is quite cumbersome. Customers have to leave the table after eating a dish, and waiters have to spend a lot of time cleaning up before they can continue eating. Western restaurants must also prepare a lot of tableware, and every meal has a lot of dishes, which is also very wasteful. Now, this service is no longer available.

The popular French service now is to cook all or part of the food in the kitchen and serve it to the western restaurant on a silver plate. The service staff will perform impromptu processing performances in front of the guests, such as Diana's steak, black pepper beef tenderloin, dessert Susan pancakes, etc., and slice them after the final cooking in the cooking car and serve them to the customers. Another example is caesarsalad, which is made by waiters in front of customers, put into salad bowls and served to customers.

French service needs two service personnel, namely a waiter and an assistant of the waiter, to serve a table of customers. The waiter's task is: to accept customers' orders and provide drinks; Do impromptu cooking performances in front of customers to set off the atmosphere of western restaurants; Send bills to customers and settle accounts. The task of the waiter's assistant is to send the menu into the kitchen, put the dishes prepared by the kitchen on the cart and send them to the western restaurant, send the dishes already packed by the waiter to the customers, be responsible for clearing the tableware and obey the arrangement of the waiter.

In French service, except bread, butter, salad and other foods must be placed on the left side of the guest's seat, all other foods and drinks are served from the right side of the guest's seat with the right hand.

French service is a very luxurious service, which can attract customers' attention and give them more personal care. French service needs a lot of expensive tableware, dining cars and side tables, so the space utilization rate of western restaurants is very low, and more trained professional service personnel are needed.

2. Russian service

Russian-style service originated in Russia's tsarist era. Similar to French service, Russian service is also a kind of luxurious service that pays attention to etiquette. Although a lot of silver tableware is used, the waiter's performance is less. It pays attention to practicality and elegant manners.

Russian service is completed by the waiter. The waiter takes out the food cooked and decorated by the chef from the kitchen, puts it in a silver plate and a hot empty plate, puts the plate on the service side table of the western restaurant, distributes the hot empty plate clockwise from the right side of the guest seat with his right hand, then puts the silver plate on the table for the customer to watch, then holds the silver plate on the napkin in his left hand and the service spork in his right hand, and distributes the dishes counterclockwise around the table from the left side of the guest seat.

When preparing dishes, prepare dishes according to customers' needs to avoid waste and insufficient side dishes. Every dish should be served cleanly, Spock. Soup can be put in a big silver bowl and scooped into the customer's soup basin, or put in a silver cup and then poured into the soup basin from the cup.

Compared with French service, Russian service saves manpower and provides faster service. The space utilization rate of western restaurants is high, which can show its exquisite and elegant characteristics, make customers feel special care, and the excess food can be recycled after the dishes are delivered. However, if customers order the same dish, what they can see when they deliver it to the last customer is an unattractive plate. If each customer orders a different dish, the waiter must take out a lot of silver plates. It is conceivable that the investment of various silverware is very large, but the utilization rate is quite low. Therefore, high fixed costs will also affect the economic benefits of western restaurants.

At present, Russian services are limited to family banquets with a small number of people.

3. British style service

British service, also known as family service, is mainly suitable for private banquets.

The waiter took out the cooked food from the kitchen, put it on a big plate and gave it to the host with the hot empty plate. The host cuts the main ingredients and divides the plates himself. As the host's assistant, the waiter gives the customer one end of the dish that the host has divided.

There are all kinds of spices and side dishes on the dining table, and customers can pass them on to each other as needed. Customers like to attend family dinners, help themselves with food and eat by themselves. Waiters sometimes help the host to cut vegetables, so they must have skilled cutting skills and satisfactory plate setting and modeling skills.

English service is lively and labor-saving, but the pace is slow. Mainly suitable for banquets, it is rarely used in popular western restaurants.

4. American style service

American serve is also called "plate serve". The food is cooked by the kitchen staff, put on plates separately, sent to the western restaurant by the waiter, directly delivered to each customer from the right side of the guest seat, and the dirty plates are also taken out from the right side.

American service is simple and fast, and the labor cost is low, which is conducive to providing services to a large number of customers with limited service personnel. It is often used for various banquets and is also a very popular service mode in western restaurants.

5. Mainland services

Continental Airlines combines the services of France, Russia, Britain and the United States. Western restaurants choose corresponding service methods according to the characteristics of dishes, such as American service for the first course, Russian service for the second course and French service for the third course. But no matter which way is adopted, two principles should be followed: convenience for customers to eat and convenience for employees to operate.

For another example, the snack bar of western food is mainly American service, but you can also cook green pepper steak in front of customers according to the ordering situation, prepare devil coffee or Irish coffee, and decorate food with French service to set off the atmosphere of the whole western restaurant.

6. Buffet service

Buffet is a form of self-service dining in which customers pay a certain amount, enter a western restaurant, choose their own dishes on a pre-arranged dining table and take back their seats.

Characteristics of ethnic dishes:

1. British fish and chips

You can see fish and chips shops in any small town in England. Usually, this kind of shop has a small facade with only one counter inside. If you go near the door, you will smell the smell of fried food, especially fish. In fact, fish and chips were independently operated for several years, and it was not until the 65438+60' s that someone combined them and became the most popular food in Britain.

2. French foie gras

When it comes to French food, you can't help mentioning foie gras. This kind of food was invented by the ancient Egyptians in 2500 BC and reached its peak at the French table. Although it has always been the most painful thing for animal protectors, and although nutritionists believe that foie gras does not conform to modern healthy diet, this delicacy is still popular in France and even the whole world.

3. sausage and ham

Germans really "eat meat and drink"-eat pork and drink beer. Germans consume 65 kilograms of pork each year, ranking first in the world. Because they prefer pork, most famous German dishes are pork products. The most famous foods in Germany are sausages, sausages and ham. They make at least 1500 kinds of sausages, all of which are pork products. The most famous "black forest ham" is sold all over the world. It can be cut as thin as paper and tastes great. Germany's national dish is to spread all kinds of sausages and ham on sour cabbage; Sometimes a whole pig's hind legs are used instead of sausages and ham. Germans can kill the whole cooked pork leg without changing color.

4. Mexican corn feast

Mexicans live on corn. Tortiya is a kind of Mexican pancake baked on a pot with corn flour, which is similar to China's spring pancake, crispy and delicious, especially the pancake made of green corn. "Dako" is a fried taco wrapped in shredded chicken, salad, onion and pepper; The top "Dake" is full of locusts. Damares is a kind of corn zongzi wrapped in corn leaves, which contains chicken, pork, dried fruits and vegetables. The meat is fragrant with the fragrance of tender leaves, and it remains fragrant on the teeth and cheeks after eating. "Ponzo" is a fresh soup made of corn kernels, fish and meat.

5. Uganda banana rice

In Uganda, Africa, people always entertain guests with bananas. When guests enter the house, they will receive a cup of delicious banana juice, which will be served with brown banana snacks. Have a banana rice called "Matoki" for dinner. "Matuoji" is a kind of unsweetened banana, which is peeled and mashed, steamed and mixed with red bean juice, peanut butter, red-cooked chicken pieces and curry beef. People who have eaten "Matoki" generally praised it as "the best meal in the world", so it became the main course of Uganda's state banquet. Uganda's "national drink" is a mixture of bananas and sorghum flour, which is sweet and mellow. When giving a banquet, put the jar on the table, and insert a straw with a length of 1 m at the top of the jar, which is the straw for the host and guest.

6. Japanese sashimi

The Japanese call themselves "a fish-eating nation through and through". Japanese people eat fish raw, cooked, dried and salted, and sashimi is the most precious. Sashimi is the highest etiquette for state or civilian banquets.

The Japanese call sashimi "Shasimi". The general sashimi is made of bonito, snapper and perch, and the highest-grade sashimi is tuna sashimi. At the banquet, you can see a jar of live fish, which are now fished and killed, peeled and pricked, cut into transparent sheets like paper, served on the table and chewed with seasoning. It's delicious. Foreigners who don't eat raw fish want to eat it a second time after tasting it once.

7.kimchi

In Korea, whether a woman is a good housewife depends mainly on whether she can cook decent kimchi. With the invasion of Korean Wave, kimchi has become a popular food for many young people in China. In fact, the kimchi in Sichuan is also good!

8. Brazilian roast beef

Roast beef is one of the most popular dishes in Brazil, and it is also an indispensable dish for entertaining outstanding guests. Different from the roast beef we often eat, it does not add seasoning, but only sprinkles some salt on the surface of beef, which is oily and brown outside, fresh and tender inside and has a unique flavor. Roast beef has more than a dozen dishes, such as thigh, front hip tip, back hip tip, ox peak, steak and tenderloin, with different colors and styles. Whatever you want to eat, the waiter will cut it into your plate.

9. Danish "Devil's Sun"

Danes love omelets and desserts, and Danish souffles are popular all over the world. Denmark has a cold climate, and the earth is a natural freezer. Meat does not rot and can be eaten raw. Denmark's most famous national dish is to chop raw beef into mud, put a raw egg yolk on it, mix it with the meat, dig it down with a spoon and eat it bit by bit. This dish is called "Devil's Sun" and it is expensive. People with weak spleen and stomach may feel sick for three days, but Danes eat this big meal just like sweets.

10. Thailand Dongyin Decoction

As an outstanding representative of Thai cuisine, "Dongyin Palace" soup is known as "national soup" in Thailand and one of the top ten famous soups in the world! Thais are famous for their spicy taste, so this dish is actually a Thai-style hot and sour soup. Some friends don't know what to order when they arrive at Thai restaurants. It doesn't matter. Let's order a "Winter Yin Gong" soup first.