Western food serving order: starter (appetizer), soup, side dishes, main course, vegetables (salad).

1, the first plate (appetizer)

The first plate is also known as the appetizer. The purpose of appetizers is to stimulate our taste buds and increase our appetite. Appetizers are usually a platter of vegetables, fruits, seafood, and meat. Some common appetizers are: caviar, foie gras, and creamy chicken pastry box.

2, soup

Western food in the vast majority of soup is also an appetizer. There are four main types of soup in western food: cold soup, clear soup, cream soup and vegetable soup. Relatively speaking, there are fewer varieties of cold soups. Common soups in western food are: Italian vegetable soup, Russian borscht, cream soup and so on.

3, side dishes

Side dishes are the transition between appetizers and main dishes, in addition to more formal occasions, generally dispensable. Side dishes in Western cuisine are usually seafood and chicken, because they are white after cooking, so side dishes are also known as white meat. Common side dishes include: marinated salmon, foie gras in red wine, and lobster in cheese sauce.

4, the main course

The main course is the face of Western food. Western food in the main course, more than fine meat dishes, and they often represent a meal level and grade. Western food in the main course of cold dishes and hot dishes, but generally to hot dishes. Common entrees in Western cuisine include: Wellington steak, Western-style barbecue ribs, Norwegian grilled salmon and so on.

5, vegetables (salad)

Vegetable dishes are also known as salads in Western cuisine, they are usually served after the main course, and sometimes with the main dish on the table. Salads that are served at the same time as the main course are also called raw vegetable salads because they consist of vegetables that can be eaten raw.

Informally, some salads without dressing are served as appetizers. Some common vegetable dishes include: Waldorf salad, fresh vegetable salad, fresh shrimp salad, etc.