western food etiquette training materials are provided by, which mainly introduce the contents of western food etiquette, including western food reservation etiquette, western food dress etiquette, seating etiquette, table etiquette, tableware use etiquette, dining etiquette and drinking etiquette. Next, I will bring you the introduction of western food management knowledge training, hoping to help you.

There are many kinds of western dinner dishes, but there are certain rules, which are mainly inseparable from the dining habits of westerners.

First, the first basin

Some people say that the first basin originated from Russian banquets. Before the guests arrive, the first guests will have drinks and snacks in other rooms, but now this habit is fixed as the first basin. Its main purpose is to calm hunger and stimulate appetite. Therefore, the head basin must not affect the main course, but it should have some characteristics, unique flavor, salty or sour taste, and a small amount, mostly fruits and vegetables with appropriate wine, pickled or smoked seafood, meat, or fresh aquatic products with delicious juice, and some sauerkraut salad, etc., which are mostly the following varieties:

1. Caviar

is made by pickling the eggs of sturgeon or salmon. Usually served with toast, lemon, egg yolk protein and chopped onion.

2. Foie gras

Forcibly fed and fattened foie gras can be used as foie gras, or embedded in bread and pancakes to make dried crispy rolls, or it can be fried with red wine, spices and fruits (such as apples).

3. Pickled whitebait

Whitebait is a sardine, which is often pickled into fish and then soaked in olive oil. Pickled whitebait is also a common seasoning material in western food.

4. Oysters

Fresh oysters (oysters) are eaten with lemon juice, chicken tail juice (tomato juice with spicy oil juice), oyster juice, vinegar, dried onions and brandy, or they can be baked with different spices on oyster noodles.

5. Smoked salmon

Salmon is smoked and served with lemon and onion slices. Nowadays, many people like to eat raw salmon with Japanese mustard.

6. Snails

Snails are used as raw materials, and there are many cooking methods. Generally, they are made by filling with various spices and white wine and baking.

7. Shrimp Cup

Mix some vegetables and cooked shrimp in a small cup, and serve with lemon and chicken tail juice.

8. Some dishes made of pickled food

Slice Bama ham, Italian salad rice, smoked seafood, etc. and spread them on a dish with lettuce, or make a unique frozen meat dish with honeydew melon. Of course, the production of the head basin can be cooked according to people's interests and needs. As long as the principle is not lost, it can be regarded as an appetizer.

2. Soup

Many people still call soup the first course after using appetizers, thinking that soup is the beginning of dinner, and the types of soup are as follows:

1. Clear soup

A kind of stewed broth, which is made by adding various spices such as beef paste and chicken paste, boiling, concentrating, seasoning and filtering to make the soup clear and transparent. On this basis, together with the soup materials that conform to the principle of clear, delicious and light, different kinds of clear soup can be made, such as beef tea, shredded vegetables in clear soup, French onion soup and so on.

2. Cream soup

Soups made of oily fried flour, milk, clear soup, cream and some condiments can be made into different kinds of cream soup by adding fish, chicken, vegetable paste and so on. Such as cream mushroom soup, vegetable cream soup, etc.

3. Soup with vegetable paste

Boil vegetables and beans with clear water, grind them and filter them, then add clear soup or cream soup and bacon skin and cook them with slow fire. When eating, decorate the soup with fried bread or foamed cream. Such as: carrot soup, spinach soup and so on.

4. Vegetable soup

Soups made of oil and vegetables and then added with clear soup. Most of these soups bring some meat, which is also called meat and vegetable soup, which can be divided into beef and vegetable soup (based on beef broth), onion soup, oxtail soup, chicken and vegetable soup (based on chicken broth) and so on. Such as: chicken offal soup, fish and shrimp soup (based on seafood broth), lobster soup, etc.

5. Cold soup

It is made of clear soup or cold boiled water with vegetables and a small amount of meat, which is more common in Russian, such as fresh tomato cold soup.

In addition, there are some common words of soup to be introduced:

A. Mixed seafood soup

It is a meat and vegetable soup made of clam meat, fish or other seafood mixed with onion, milk, native beans, bacon and vegetables.

B, Luo Songtang

Fermented or fresh beets, beef, potatoes, etc. are added to make thick soup, and yogurt is added to serve, which belongs to meat and vegetable soup.

C. French seafood stew

It is made of several kinds of seafood and spices. It is a famous French dish and can be used as soup or main course. It belongs to meat and vegetable soup.

D, thick soup with shrimp sauce

One kind of soup is made of seafood such as shellfish and shrimp meat, decorated with vegetables; The other is mainly made of rabbit meat or wild birds, which belongs to meat and vegetable soup.

E and thick soup

are divided into vegetable juice, milk juice and thick soup with gravy, and the main materials are vegetables, cream and meat. Usually thickened with eggs or other ingredients, it is the name of cream soup, velvet soup and other thick soups, but the base soup is generally clear soup.

F, gazpacho

Tomato, garlic, celery, onion, cucumber, green pepper and olive oil are mixed together and thickened with bread rolls. It's a regional dish.

G, bread soup

It is made by soaking bread pieces in milk, wine or soup, which belongs to clear soup.

H, fresh meat juice

It is made of veal or chicken and fish, boiled and thickened with flour and butter, which can be used as the main raw material of a cream soup.

I, Vichy-style cream leek soup

With potatoes, onions, cream and other ingredients, it is often served cold, which is a regional dish.

J, broth

refers to unfiltered beef thick soup or other broth, which can be added with vegetables, cereals and seasoning ingredients. It is a soup with unique flavor, and its meaning is also called "Zuppa".