《商務(wù)禮儀》課件-西餐菜序

商務(wù)禮儀西餐菜序WesternFoodOrder1WesternFoodOrderInitssimplestform在最簡(jiǎn)單的形式中adinnercanconsistofthreeorfourcourses晚餐可以包括三到四道菜Soup湯Salad沙拉Meat肉Dessert甜點(diǎn)WesternFoodOrderAppetizer開(kāi)胃小菜Undernocircumstanceswouldaprivatedinner,nomatterhowformal,consistofmorethan在任何情況下，私人晚餐，無(wú)論多么正式，都不應(yīng)超過(guò)Soup主菜Entree湯Roast烤肉Salad沙拉Dessert甜點(diǎn)Coffee咖啡WesternFoodOrderInformaldining,however然而，在正式的用餐中afullcoursedinnerinitsextremeform,hasbeenknowntohavetwenty-onecourses一頓完整的晚餐Eight八道Ten十道Twelve十二道在特殊情況下，有二十一道菜WesternFoodOrder開(kāi)胃菜APPETIZERS在正餐前供應(yīng)1.Starters前菜servedbeforethemaincoursesofamealIfthereisanextendedperiodbetweenwhenguestsarriveandwhenthemealisserved如果客人到達(dá)后，需要等待一段較長(zhǎng)的時(shí)間才能用餐WesternFoodOrdersustainingguestsduringthewait有助于在等待期間留住客人Cocktailhour雞尾酒時(shí)間Appetizersaresometimesservedwithnomealservedafterward有時(shí)會(huì)在正餐沒(méi)有開(kāi)始的時(shí)候提供開(kāi)胃小菜Reception招待會(huì)cocktailpartyevents雞尾酒會(huì)活動(dòng)Canapés小吃Coldcuts冷盤(pán)Crudités點(diǎn)心Snackfoods快餐Cheeses奶酪Sausages香腸Jiaozi餃子WesternFoodOrderTheestablishedFrenchclassificationsofclearsoups法國(guó)公認(rèn)的清湯分類(lèi)Clearsoups清湯湯SOUPThicksoups濃湯BouillonConsommé肉湯清湯WesternFoodOrderThicksoupsareclassifieddependinguponthetypeofthickeningagentused濃湯根據(jù)所用增稠劑的類(lèi)型進(jìn)行分類(lèi)vegetablesoupsthickenedwithstarch用淀粉增稠的蔬菜湯Purées

purées濃湯madefrompuréedshellfishthickenedwithcream用奶油稠化的海鮮濃湯Bisquesbisques濃湯WesternFoodOrderthickenedwithbéchamelsauce用béchamel醬料稠化的奶湯Creamsoups奶油湯thickenedwitheggs,butterandcream用雞蛋、黃油和奶油增稠Veloutésveloutés濃湯WesternFoodOrderColdsoups冷湯aparticularvariationonthetraditionalsoup傳統(tǒng)湯的一種特殊變化Thetemperaturewhenservediskeptatorbelowroomtemperature食用時(shí)的溫度應(yīng)保持在室溫或低于室溫夏天，它們可以作為甜點(diǎn)盤(pán)的一部分Insummer,theycanformpartofadesserttrayWesternFoodOrderFruitsoups水果湯servedhotorcolddependingontherecipe熱的還是冷的取決于食譜很多食譜都是在炎熱的天氣用時(shí)令水果制作冷湯ManyrecipesareforcoldsoupsservedwhenfruitisinseasonduringhotweatherWesternFoodOrder水果湯可能包括Fruitsoupsmayincludemilk牛奶brandyorchampagne白蘭地或香檳sweetorsavorydumplings甜的和美味的餃子spices香料alcoholicbeverages酒精飲料WesternFoodOrderThesaladcoursereferstoserviceofanygreenvegetable沙拉是指含有任何綠色蔬菜的菜沙拉SALADalthoughitiscommonlythoughtofasinvolvinglettuce它通常被認(rèn)為與生菜有關(guān)WesternFoodOrder通常安排在主菜之后ThiscourseisformallyafterthemaincourseNorthAmerica北美但有些地區(qū)的傳統(tǒng)是在主菜之前提供butregionaltraditionmaybetoserveitjustbeforethemaincourseCaesarsalad凱撒沙拉ChefSalad廚師沙拉Chinesechickensalad中國(guó)雞肉沙拉Populartypesofgardensalads幾種受歡迎的花園沙拉Cobbsalad科布沙拉Greeksalad希臘沙拉Michigansalad密歇根沙拉WesternFoodOrderItstraditionaldefinition,stillusedalmosteverywhereintheworldoutsideofNorthAmerica它的傳統(tǒng)定義，仍然在北美以外的世界各地使用主菜ENTREEasmallercoursethatprecedesthemaincourse主菜之前的一道菜WesternFoodOrderinNorthAmerica,thedisappearanceintheearly20thcenturyofalargecommunalmaincourse20世紀(jì)初在北美，一種大型的公共主菜asastandardpartofthemeal作為用餐中的一個(gè)標(biāo)準(zhǔn)部分的消失Roast烤肉導(dǎo)致該術(shù)語(yǔ)被用來(lái)描述主菜本身hasledtothetermbeingusedtodescribethemaincourseitselfWesternFoodOrder2.MainCourse主菜Amaincourseisthefeaturedorprimarydishinamealconsistingofseveralcourses由幾道菜組成的用餐中的特色菜或主要的菜Itissometimescalledthemeatcourse有時(shí)被稱(chēng)為肉菜WesternFoodOrderThemaincourseisusuallytheheaviest,heartiest,andmostcomplexorsubstantialdishonamenu主菜通常是菜單上最重要、最豐盛、最復(fù)雜或最實(shí)在的菜肴Themainingredient主要成分Meat肉Fish魚(yú)WesternFoodOrderinvegetarianmeals在素食中themaincoursesometimesattemptstomimicameatcourse主菜有時(shí)試圖模仿肉類(lèi)WesternFoodOrder正式用餐時(shí)，精心準(zhǔn)備的主菜可以作為用餐的頂點(diǎn)或高潮Informaldining,awell-plannedmaincoursecanfunctionasasortofgastronomicapexorclimax前面的菜品旨在為主菜做準(zhǔn)備并引出主菜theprecedingcoursesaredesignedtoprepareforandleaduptothemaincourseWesternFoodOrder通過(guò)這種方式讓就餐者們期待主菜insuchawaythatthemaincourseisanticipated計(jì)劃成功后whentheschemeissuccessfulincreasedinitsabilitytosatisfy取悅就餐者delightthediner提高滿(mǎn)足感WesternFoodOrderThecoursesfollowingthemaincoursethencalmthepalateandthestomach主菜之后的菜會(huì)使嘴巴和肚子平靜下來(lái)actingasasortofdenouementoranticlimax起到收尾或結(jié)束高潮的作用Appetizer開(kāi)胃菜Soup湯Salad沙拉Dessert甜點(diǎn)Themaincourse主菜WesternFoodOrder3.Dessert甜點(diǎn)Typicallycomesattheendofameal通常出現(xiàn)在餐后usuallyconsistingofsweetfood通常是甜食sometimeswithastrongflavor有時(shí)味道較重Cheeses奶酪Cakes蛋糕Cookies餅干Fruits水果Pastries糕點(diǎn)Icecream冰淇淋Candies糖果WesternFoodOrderU.S.美國(guó)Dessert甜點(diǎn)Sweet甜食Pudding布丁Afters餐后甜點(diǎn)Canada加拿大Australia澳大利亞Ireland愛(ài)爾蘭theUK英國(guó)India印度commonwealthcountries英聯(lián)邦國(guó)家WesternFoodOrdertheproperterm恰當(dāng)?shù)男g(shù)語(yǔ)含有水果的菜Dessert甜點(diǎn)Sweet甜食Pudding布丁Afters餐后甜點(diǎn)thecourseconsistsoffruit口語(yǔ)化colloquialWesternFoodOrderIncolloquialAmericanusagedesserthasabroadermeaning在美國(guó)口語(yǔ)中，甜點(diǎn)有更廣泛的含義可以指飯后的任何甜食canrefertoanythingsweetthatfollowsamealMilkshakes奶昔otherbeverages其他飲料aseparatefinalsweetcourse單獨(dú)的最后甜點(diǎn)為特殊場(chǎng)合制作精心調(diào)制的甜點(diǎn)reserveelaboratedessertconcoctionsforspecialoccasionsmixsweetandsavorydishesthroughoutthemeal在用餐過(guò)程中將甜的和其他美味的菜肴混合在一起單獨(dú)的一餐aseparatemealsnack點(diǎn)心maybeeatenapartfromthemeal(usuallyinlessformalsettings)可以在用餐時(shí)分開(kāi)吃（不太正式的場(chǎng)合）Somerestaurantsspecializeindessert有些餐館專(zhuān)營(yíng)甜點(diǎn)4.WinesMatchingDishes葡萄酒搭配菜肴whitewines白葡萄酒whitemeats白肉redwines紅葡萄酒redmeats紅肉WesternFoodOrderTherecommendationofeachis對(duì)葡萄酒的推薦basedlessoncolorthan而是基于甜度和酸度之間的平衡度onthebalanceofsweetnessandacidity不是基于顏色thatmakesforafood－friendlywine它會(huì)使葡萄酒更適合食用WesternFoodOrderredmeat紅肉Theexactdefinitionvariesbytime,place,andculture確切的定義因時(shí)間、地點(diǎn)和文化而異Gastronomy烹飪學(xué)darker-coloredmeat顏色較深的肉ascontrastedwithwhitemeat與白肉形成對(duì)比Cows牛Sheep羊Horses馬Adultmammals成年哺乳