Western manners of eating salad and soup.
How to drink soup: The commonly used tableware is soup plate or soup bowl. There are two kinds of soup bowls: those with handles and those without handles. Drink soup with a spoon. The way to hold a spoon is similar to holding a writing pen. Don't be too nervous or too relaxed. The position of the grip should be appropriate, and the middle and upper parts of the grip are ideal, which looks elegant and natural.
When drinking soup, keep your body straight and don't put your head too close to the soup plate. Ladies with long hair should be careful not to drop their hair into the soup plate, which is unhealthy and unsightly. Send soup to your mouth with a spoon instead of looking for a soup plate with your head down. Be careful not to let the soup flow out of your mouth, and don't let it fall outside the soup plate.
When drinking soup, don't make a sound that is sucked into your mouth. If the soup is hot, you can drink it later. Don't blow near the soup plate. Even if there is only a little soup base in the soup plate, don't pick it up and pour it into your mouth. You can tilt the soup plate outward so that the last few drops can be scooped up with a spoon. If it is a soup bowl, the last few drops can be poured into your mouth.
How to eat salad
As an appetizer, salad is an ideal choice. It is refreshing and appetizing. The salad juice of orthodox western food is generally sour, just to try to achieve this effect. Westerners are not used to eating sweet salad before meals.
Salad cutlery generally uses salad plates, flat plates and deep plates. Generally, fine restaurants should put knives and forks, even though some people are used to using forks instead of knives. As a salad served with the main course, put the salad plate on the left side of the main course plate, usually only one fork is put at this time.
When you meet leafy vegetables, you should fold them with a knife and fork first, and then use a fork to enter.
How to eat fish: Fish is tender and crisp, so restaurants often prepare special spoons instead of knives. This kind of spoon is slightly bigger and flatter than ordinary spoons. It can not only divide vegetables, but also scoop sauce. If you want to eat other mixed vegetables, you'd better use a fork. For fishbone, first stab a straight line near the gills with a knife. Don't pierce the tip of the knife, but pierce it halfway. After picking up the upper body of the fish, start from the beginning, put the knife under the bone and cut it in the direction of the fish tail. Take out the bone and move it to the corner of the plate. Finally, cut off the fish tail.
How to eat meat in western etiquette
(1) Cut from the left.
There are many kinds of meat used in French cuisine, such as cattle, pigs, sheep, chickens and ducks. According to the modulation method, it is divided into baking, baking, steaming and boiling. As soon as the menu is opened, the names of meat dishes such as roast lamb chops, roast duck and braised beef are arranged in a dazzling array, and the ways to eat them are varied and mouth-watering.
The first thing to remember is how to arrange meals. Meal arrangement can be said to be the representative of meat dishes since ancient times, and the eating method of meal arrangement has naturally become the basic form of other meat dishes, so it is best to make some efforts to study it. When ordering steak, the waiter will ask the degree of barbecue first, and then serve it according to your favorite cooking method.
The degree of raw steak is called "rare" in western food.
Medium rare: When the steak is cut, only the upper and lower layers are grayish brown, during which 70% of the meat is red with a lot of blood, which is the best way to taste the delicious beef.
Medium: When cutting the steak, you can see that 50% of the meat in the center of the section is red with a little blood, which is the best percentage to taste the steak.
7 well-done: when the steak is cut, there is only a narrow red line in the center of the cut plane, and the blood in the meat is almost dry, which is the percentage chosen by the public.
XXXXX Mature: No blood juice flows out after cutting, and the incision is pink, which is the choice of people who have just come into contact with steak.
Well-done: after cutting, a small amount of clear gravy oozes out and the meat becomes slightly hard. Generally speaking, it is not recommended to choose, and people with religious beliefs are suitable.
All white: Add another layer on the basis of full cooking, and the meat will be white after cutting. Personal needs are not recommended.
Westerners like to eat raw steak because it is moderately oily, slightly bloodshot and delicious.
Orientals prefer 7 ripe, because they are afraid to see blood in the meat, so they think the less blood, the better.
When eating, fork the meat from the left and then cut it along the right side of the fork with a knife. If the cut meat can't be eaten in one bite, you can directly cut it into smaller pieces with a knife, cut the meat into just one bite, and then send it directly to the population with a fork.
(2) The emphasis is on the strength of pressing meat with a knife.
In order to cut the meat conveniently, you should loosen your shoulders first and fork the meat with a fork. Then move it back and forth gently and slowly with a knife. Push hard when you extend the knife, don't pull it back.
(3) Put the sauce on the plate.
A cup of sauce will be included when ordering. On formal occasions, the sauce should be served by yourself, not by the waiter.
First of all, bring the sauce bowl to the edge of the plate, and be careful not to drip on the tablecloth when holding the sauce with a spoon. The sauce can't be poured directly on the steak. Put a proper amount on the inside of the plate, and then cut the meat into a mouthful of dipping sauce.
The best amount of sauce is about two tablespoons. After taking the sauce, put the spoon on the edge of the sauce bowl and pass it on to the next person.
(4) Don't cut all the meat into pieces at the beginning, or all the delicious gravy will flow out. If you fork the left side of the meat, but start cutting from the right side of the meat; It will be difficult to cut meat. Because you have a fork in your left hand, it is basic to start cutting from the left.
Never start cutting from the right. If you cut too hard, you will make a loud noise when you cut. It is difficult to use a knife when leaning forward.
(5) Eat all decorated vegetables. The vegetables placed next to the steak are not only for decoration, but also for balanced nutrition. Most people in China leave watercress behind. If they don't really like it, they'd better not leave. Take the sauce out of the soup and put it on a plate. The vegetables and meat on the side are eaten alternately.
How to get food with bones
Bird: Cut off the wings and legs first, and then eat the body parts with a knife and fork. You can eat your wings and legs with your hands, but you can't take away your body parts.
Chicken: Eat half of the chicken first. Use a knife and fork to separate the chicken legs and wings from the joints. Then hold the chicken leg (chicken breast or chicken wings) with a fork and cut the meat into pieces of appropriate size with a knife. Only cut two or three pieces at a time. If the occasion is too formal to use a knife and fork, don't move. If it is informal, you can hold a small bone with your hand, but you can use one hand in the middle.
Pork chop: Insert a fork or sharp knife into the center of beef, pork or lamb chop. If there is a paper sleeve on the ribs, you can cut the meat on the bones with your hands so as not to get greasy on your hands. In formal occasions or restaurants, even if you are wrapped in a paper sleeve, you can't chew bones with your hands. These extra things are basically used for decoration and don't mean to make you eat too much. In addition, in informal situations, only when there is no soup on the bone can you pick it up and chew it.
Fish: first cut off the fish head and tail with a knife and fork and put them on the edge of the plate. Then split the fish from beginning to end along the bone with the tip of a knife. At this time, you have three choices: 1, slide the fish bone out, 2, separate the fish horizontally and take out the fish bone, 3, remove the upper piece, and then remove the bone after eating. If you eat the small bones in your mouth and pinch them out with your thumb and forefinger, people who love fish will eat even their heads, and they will be lucky to eat the cheeks of the fish.
Etiquette of western tableware use
1, understand the tableware placement.
Western-style tableware is placed with three floors inside and three floors outside, and each has its own duties and cannot be confused. What is it?
The setting of high-class western-style banquets in the world is basically unified.
The common principles are:
The saucer is centered, the fork is left and the knife is right, the tip of the knife is up and the blade is inward.
The horizontal spoon in front of the plate, the left staple food, the right tableware and other utensils are placed as appropriate.
The number of wine glasses is equal to the type of wine, arranged from left to right, followed by strong wine glasses, grape wine glasses, champagne wine glasses and beer glasses.
In western food, napkins are put on a plate. If you need to put something on the plate before the guests sit down, the napkin is next to the plate.
2. Understand the types and uses of tableware.
Knife. There are many kinds of knives in western food, mainly three kinds:
One is steak knife who cuts meat. The jagged edge of this knife is obvious, and it is mainly used for cutting steak.
Second, the dinner knife, the sawtooth is not obvious or simply not, is mainly used for catering and cutting some soft foods such as vegetables and fruits. Steak knife and knife are generally placed in parallel on the right side of the plate; If steak knife is placed on the right side of the dinner knife, it generally means that steak is served before other main courses, and vice versa.
The third type is a butter knife for butter, which is relatively small and usually placed in a butter pan or bread pan.
A fork. Forks are similar to knives, and there are many kinds of western food, among which salad forks, dinner forks and fruit forks are the most common and commonly used. The smallest of these three kinds is the fruit fork, which is placed horizontally above the plate and is mainly used for eating fruits or desserts. Secondly, salad fork is also called cold dish fork, which is mainly used to eat salad and cold current. The biggest one is called a fork, which is used to eat hot dishes for dinner.
A spoon. There are three most common spoons:
First, the spoon, spoon head is oval, mainly used when eating dinner, staple food, etc. , plays the role of auxiliary fork.
The other is a soup spoon, which is generally round-headed and is mainly used for drinking soup. These two kinds of spoons are generally placed in parallel on the right side of the knife, and the soup spoon is placed on the outside of the spoon.
In addition, there is a dessert spoon, which is generally placed flat on the top of the plate and is mainly used for eating desserts. The size is obviously smaller than a spoon or a soup spoon.
3. Understand the purpose of tableware.
European usage. European knife and fork usage, also known as British usage. Its main feature is that the right hand holds a knife, the left hand holds a fork, and the fork teeth are downward. During the dinner, this position remained basically unchanged. The fork in the left hand is responsible for feeding the food into the mouth, and the knife in the right hand is responsible for cutting or pushing the food onto the back of the fork, cutting it again every time after eating, or cutting it into pieces to eat.
American usage. The usage of American knives and forks is more complicated. Its use method is divided into two parts: cutting vegetables and entrance. When cutting vegetables, hold a knife in your right hand, a fork in your left hand, and the fork teeth are facing down. This is the same as the European style. But after cutting the vegetables, put the knife in your right hand flat on the tube tray, then change the fork from your left hand to your right hand, and the fork teeth face up like a shovel to send the cut vegetables into your mouth. After each bite, turn your right hand back to your left hand, pick up the knife from the plate with your right hand and cut the food. For the sake of simplicity, you can also cut all the dishes first, then pour the fork in your right hand and eat slowly.
Western etiquette