Arrangement skills of steak and western food.
The basic essentials of western food table setting: fork left and knife right, first inside and then outside, knife edge facing the plate, all kinds of tableware lined up, tableware dishes matched.
Desktop items: put the vase in the center of the table, put salt and pepper in front of the vase, put a toothpick tube in front of the salt and pepper, put an ashtray in front of the toothpick tube, align the gap between the ashtray and the salt and pepper, and put the table mat in the center of the table. Before setting the table, check the tableware and wine set for setting the table. If the tableware is found to be unclean or damaged, it should be replaced in time, and the items should meet the standards of cleanliness, brightness and integrity when used.
When placing, do not touch the disk surface and the cup mouth with your hands. When setting the table, use trays to hold tableware, wine utensils and utensils.
Gloves should be worn when placing gold and silver utensils to ensure that the tableware is clean and prevent pollution. Ordering and standard of catering utensils: 1. The display tray can be supported by the tray end or padded with the left hand.
Put the mouth cloth on the bottom of the tray, lift the display tray, and put the tray in front of the dining table clockwise with your right hand from the host's seat. The shop logo pattern in the tray should be correct, the tray spacing should be 1.5cm, and the tray spacing should be equal. 2. Place the bread plate and butter plate. Place the bread tray on the left side of the display tray 10 cm.
The bread plate is aligned with the central axis of the display plate, and the butter plate is placed at the right front of the bread plate, with a distance of 1.5 cm, and the pattern is straight. 3. Place knives, forks and spoons. Place the knife, fork and spoon in turn from the right side of the display tray.
When placing, you should hold the handle of the knife and fork, starting with the main knife. (1) The main knife is placed on the right side of the display tray, perpendicular to the edge of the dining table. The handle is away from the table edge 1 cm, and the blade is on the left, away from the display tray 1 cm.
(2) The distance between the fish knife, fish head knife, soup spoon and tableware is 0.5cm, the handle is 1cm away from the edge of the table, the blade is left, and the spoon is up. (3) The main fork is placed on the left side of the display tray, at a distance of 1cm from the display tray, and the fork handle is at a distance of 1cm from the table edge.
(4) When placing the harpoon, the handle of the harpoon is 5cm away from the edge of the table, and the fork head protrudes upward. The fork face of the head fork (appetizing fork) is upward, and the fork handle is parallel to the main fork handle.
The dessert fork is placed in front of the display tray, with the fork tip to the left 1cm. (5) Place the dessert spoon in front of the dessert fork, parallel to the fork, with the spoon head to the right and 0.5cm away from the fork handle of the dessert fork.
(6) The butter knife is placed obliquely on the bread pan, with the blade to the left, the center of the butter knife consistent with the center line of the bread pan, and the handle to the lower right, making an angle of 45 with the horizontal line of the bread pan. (7) When placing the fruit knife and fork in front of the display tray, press the fork knife into an oblique cross with the blade at the lower left, the handle at the lower right, the fork tip at the upper right and the fork handle at the lower left.
You can also put the dessert spoon on the fruit knife and fork, with the spoon facing up and the handle facing right. 4. When setting the wine set, take the cup holder or the bottom of the cup.
(1) The water cup is placed above the main knife, the center of the cup bottom is on the center line of the main knife, and the distance between the cup bottom and the tip of the main knife is 2 cm. (2) The red wine glass is placed at the lower right of the water glass, the connecting line between the center of the cup bottom and the center of the cup bottom forms a 45-degree angle with the edge of the dining table, and the distance between the cup walls is 0.5 cm. ..
(3) The white wine glass is placed at the lower right of the red wine glass, and other standards are the same as above. 5. Put the folded napkin in the display tray. The folded napkin pattern should be properly matched, and the viewing surface should face the guests.
6. Place candlesticks and salt and pepper bottles Generally, two candlesticks are placed at western banquets, and the candlesticks are placed at the center line of the tablecloth and at appropriate positions on both sides of the table. Pepper salt bottles should be placed symmetrically on the center line of the tablecloth according to the left pepper and right salt. The bottle walls are 0.5 cm apart and the bottom of the bottle is 2 cm away from the bottom of the candlestick table.
7. Place ashtrays and matches. The ashtray should be placed in front of the main machine and the auxiliary machine, with its center on the vertical line of the center of the display panel of the main machine and the auxiliary machine, and 2 cm away from the pepper and salt bottle.
Matches are placed on the top of the ashtray, with the picture facing up. When placing, start from the right side of the first owner and place an ashtray every other person.
The main points of western food table setting are as follows: pay attention to the order of western food tableware; First set the dinner plate (decorative plate) for positioning, then set all kinds of knives, forks and spoons, then set the bread plate and finally set all kinds of wine glasses. After the tableware is set, put napkin flowers on the plate, vases, pepper bottles, salt bottles, sugar pots and candlesticks in the middle of the table.
When setting the table, pay attention to the edge of the porcelain and the handle of the knife and fork. Put the knife and fork on the guest's right and the fork on the left. Silver tableware should be wrapped in napkins or put in gloves.
Broken or dirty tableware should be picked out in time. The placement of western-style tableware varies from place to place. There are French, American and Russian styles abroad, but the basic essentials are: the center of the dish, the horizontal spoon in front of the dish, the fork left and the knife right, the fork tip up, the knife edge facing the dish, the staple food left and the tableware right.
9 how to arrange the guest seats at the western banquet? The arrangement of all kinds of table-shaped guest seats in western-style banquets is roughly the same. The main table is generally arranged in the center of the table, the guest table is arranged on the right side of the host, the assistant guest table is arranged on the left side of the host, and the other guests are arranged from top to bottom and from right to left.
10, what are the table types for western banquet? It can be divided into zigzag T-shaped and zigzag mountain-shaped, and it is generally designed and arranged according to the number of people attending the banquet.
Western-style steak set pattern picture-sogou asked.
Essential side dishes
● Potatoes
● Broccoli
This side dish has elements of American western food. Potatoes and broccoli are the most common side dishes of steak.
working methods
● Broccoli boiled. Broccoli takes longer to cook because of its hard texture.
● Fried potatoes. When the pot is hot, put the cut potato pieces in the oil and fry them until golden brown. Take them out and sprinkle with some salt and pepper.
2.
Essential side dishes
● Strawberries
● Chicory
The style of this dish is fresh and simple. Chicory, as a common side dish in western food, is adorned with steak, and the dish is instantly tall and annoying. Coupled with the collocation of red element strawberry, the color becomes rich. In fact, fruit with steak is both beautiful and nutritious. You can also try to match kiwi fruit, cherry, lemon, orange and other colorful fruits.
working methods
● Cut the strawberries in half and fiddle with them at will.
● Chicory can be boiled. Remember, you can scald it with boiling water to avoid affecting the color and taste.
Essential side dishes
● Tomatoes
● lettuce
As a tomato with high vitamin content, steak can play an excellent nutritional value. Coupled with the delicious combination of lettuce, this side dish still tastes the same.
working methods
● Wipe the tomatoes with olive oil, sprinkle with salt and freshly ground black pepper, and bake in the oven for about 10 minutes until wrinkles and cracks appear on the epidermis. Italian way, I like to put cheese into tomatoes and bake them together. It smells good, but students who are too troublesome can ignore it. )
● Lettuce can be washed, but when summer comes, it will be more appropriate to scald it with boiling water.
4.
Essential side dishes
● Chinese kale
● Garlic
● Potatoes
Chinese kale is one of the most popular vegetables in southern China. The greasy taste of potatoes and the rich garlic flavor have an incredible collision with steak, but fortunately, with kale, it neutralizes the greasy and strong.
working methods
● Three or four kale can be boiled and put on the steak at will.
● Choose garlic of moderate size and stir-fry it in a pot until it is a little burnt.
Choose small potatoes, cut them in half, and fry them in oil until golden brown. Sprinkle with salt and freshly ground black pepper.
What is the significance or skill of setting the western dining table?
Placing dishes in western food is the crowning touch. Just saying that there is only one book, which is what western chefs need to learn most. First of all, the utensils used for setting the dishes should be consistent with the name, color and content of the dishes. For example, transparent glass products such as small containers, bowls, fancy plates, etc. can be easily used for dessert. On the one hand, exquisite utensils can set off the exquisiteness of desserts. Transparent utensils can also make the color of dessert clear at a glance, which not only arouses the appetite of diners, but also achieves the publicity effect, so that diners next to them have the desire to try. On the contrary, if they eat rough iron or plastic utensils, the beauty and feeling of dessert will be hindered.
Besides, when setting dishes, the color collocation and position of ingredients, auxiliary materials or decorations should not be too big, grabbing the limelight and color of main ingredients, and repeating monotonous color collocation will not constitute the appetite of diners.
In addition, there are many people who need to add the final materials, such as meat sauce or cheese; Not familiar with the need for salad dressing and so on. Dessert needs hot cocoa or blueberry juice, not just piled in the blank space of the plate. Dumping materials is usually the last procedure, just like painting and composition. Pour materials in the blank, close to the main course that needs materials. On the one hand, the high-speed dining car needs the main materials; On the other hand, it sets off the color and grade of the main course.
Placement is an artistic composition, which seems simple, but in fact it is complex, diverse and creative.
How to cook steak?
1. Beat the beef with a hard object to loosen it, so that the roasted beef tastes tender.
2. The beef is dipped in salt and black pepper and marinated 1 hour.
Cook100 BBQ barbecue sauce and lemon juice are used to make steak taste lemon.
4. Preheat the oven. When the oven temperature reaches 200 degrees, put in the marinated steak. When baking,
Don't take too long to avoid overcooking the steak (five steaks are cooked every five minutes and added every two minutes.
There is a maturity). Leave the roast beef for 2 to 3 minutes. Heat and pour the steak sauce, and the delicious black pepper steak will be OK. You can make the original steak sauce into other flavors according to your own taste. )