Hold a knife in your right hand to cut food. Don't stir the food with a knife, send it to your mouth. Hold a fork in your left hand, fork up the food and send it to the innermost part. Be gentle. Don't send too much food to your mouth at a time, and don't bite the fork with your teeth to avoid making noise. The elbows of the left hand and the right hand are clamped at the waist side, which can better control the cutting action.

Western food generally has three pairs of knives and forks, which are taken from outside to inside in the order of placement. First, take the outermost pair to eat salad, and then the middle pair usually eats seafood; The innermost pair is used for the main course. Generally, after eating a dish, the corresponding tableware will be removed, and there will be a dessert after the main course is finished, and there will also be a corresponding dessert fork at this time.

Nutritional value of foie gras;

Goose liver contains 40%-60% fat, which is equivalent to cream for decorating cakes. Among these fats, unsaturated fatty acids account for 65%-68% of the total fat, while the other third is saturated fatty acids. In addition, every100g of foie gras contains 4.5-7g of lecithin, which is three times that of common foie gras. Unsaturated fatty acids in goose fatty liver contain copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, which have high medicinal value. It can increase enzyme activity in vivo, regulate calcium and phosphorus metabolism, reduce blood cholesterol level, soften blood vessels and prevent cardiovascular diseases.

Goose liver is a high cholesterol food, and its saturated fatty acids rich in fat will increase the cholesterol content of human body.