BASIC+WEST+FOOD+KNOLEDGE幻灯片.ppt

1、基本西餐食品知识 BASIC WESTERN FOOD KNOWLEDGE,菜单分类： DEFERENT MENUS,早餐 Breakfast: a) 欧陆式-Continental b) 美式-American c) 零点式-A la carte d) 自助餐 -Buffet e) 中式-Oriental,午餐 Lunch: a) 中西零点菜-Chinese/Western a la carte b)套餐菜单-Set menus c)每天特别介绍-Daily specials d)自助餐-Buffet,晚餐 Dinner: a)中/西式零点菜-Chinese/Western a la car

2、te b) 套餐菜单-Set Menus c)每天特别介绍-Daily Specials d)自助餐-Buffet,食品烹饪方法 WAYS OF PREPARING FOOD,1. 煮 -放在摄氏100度的开水中煮。 Boiled to cook in water at 100C,2. 扒 -直接放在高热炉中烤。 Broiled to grill,3. 红烧 -放在有盖的锅里慢慢地烧(干)。 Braised to cook slowly in covered pan,4. 烘 -放在干热的炉中烘。 Baked to cook using dry heat,5. 炸 - 放在煮开的油中炸(很多的

3、油)。 Deep fried to fry totally covered in oil or fat,6. 煎 -放在小量的油中煎 Fried to cook in hot fat or oil,7. 扒 -直接放在高热炉上或下中烤。 Grilled to cook gratinated or over direct heat,8. 煎 -放在没有油的锅中煮。 Pan fried to fry without oil or fat,9. 白灼 -放在没有烧开的热水(恒温)中煮。 Poached to cook in water under controlled heat, not boili

4、ng water,10. 烧 -放在干热的烘箱或明火中烤。 Roasted to cook by dry heat either in an oven or over an open fire,11. 烩 -放在有盖的锅里，带水或汁慢慢地烧。 Stewed to cook in water or juice, slowly in closed dish,12. 蒸 -放在蒸汽中蒸。 Steamed to cook by allowing steam to heat food,13. 炒 -用少量的油，高热中炒。 Sauted to cook quickly in a little hot oi

5、l or fat,14. 熏 -把食物放在烟中熏，带给食物一个 特别的味道。 Smoked To preserve and give a special taste to meat by hanging in Smoke,15. 烘 -把食物放近高热，烘成棕色。 Toasted to brown food by placing it close to heat.,汤类 Soup Concerned:,1. 清汤(有配料): Clear Soup 牛肉清汤、鸡清汤 Beef /Chicken Consomme + Garnish 薄饼丝清汤 Consomme Celestine,2. 忌拈汤:

6、Cream Soup 玉米汤 -Sweet Corn Soup 蘑菇汤-Mushroom Cream Soup,3. 冷汤: Cold Soup 冷土豆茸汤 Cold Vichyssoise 西班牙冷什菜汤 Cold Gazpacho,4. 其他: Others 洋葱汤、要跟芝士粉 Onion Soup ( to serve with GRATED CHEESE),5. 清汤 Consomme 全清汤 Plain Clear Soup,6. 稀忌拈汤 - Veloute,食物制作形状名称 Food Products Concerned :,去皮-Peeled 方块-Cube 丸-Ball 炸，

7、用浆粉-Batter 修改-Trimmed 片-Sliced 丝-Straw 切-Cut,条-Stripe 抗形-Olive shape 切条-Shredded 芝士面烤-Au Gratin 烤炉-Salamander 磨烂成糊-Mashed 切碎-Chopped,热汁 Sauce Concerned ( Hot Sauce ):,肉汁-Gravy ( 配肉类 W /Meat) 红酒汁-Red Wine Sauce (配肉类 W/Meat ) 白酒汁-White Wine Sauce (配海鲜，鱼 W/Seafood ,fish) 白忌拈汁-White Cream Sauce (配白肉 W/

8、White Meat) 香槟汁-Champagne Sauce (配海鲜，鱼 W/Seafood , fish ) 黑胡椒汁-Black Pepper Sauce (配肉类 W /Meat ) 蘑菇汁-Mushroom Sauce（配肉类 W /Meat ),芝士忌拈汁-Mornay Sauce (配海鲜，鱼 W/ Seafood, fish ) 番茄汁-Tomato Sauce (配面类 W/ Pasta) 蒜茸汁-Garlic Sauce (配海鲜 W /Seafood ) 肉酱汁-Bolognaise Sauce (红色)(配面类 W/Pasta) 咖喱汁-Curry Sauce (配肉

9、，海鲜，蔬菜 W/Meat, seafood ,vegetable ) 沙爹汁-Satay Sauce (配串烧 W /Skewer) 荷兰汁-Hollandaise Sauce (配白煮蔬菜 W/ Steamed vegetable ),冷汁 Cold Sauce Concerned :,咯嗲汁- Cocktail Sauce (配海鲜 W/ Seafood ) 蛋黄酱- Mayonnaise (配三文治 W/Sandwich ) 油醋汁-Vinaigrette (配沙律 W/Salad) 法汁- French Dressing (配沙律 W/ Salad ) 千岛汁- Thousand I

10、sland Dressing (1000)(配沙律 W/ Salad ) 它它汁- Tartar Sauce (配炸海鲜或鱼 W/ Deep-fried Seafood or fish ) 俄罗斯汁- Russian Sauce (配沙律或咯嗲 W/Salad or cocktail) 芝士汁- Roquefort Sauce (Blue Cheese Dressing ) (配沙律 W/ Salad ),果汁类 Juice Concerned:,橙汁-Orange Juice 西柚汁-Grapefruit Juice 菠萝汁-Pineapple Juice 苹果汁-Apple Juice 番

11、茄汁-Tomato Juice,面包有关 Breads Concerned:,法国式长面包-French Bread 法国式硬包-French Rolls 黑麦面包-Rye Bread 麦面包-Brown Bread 白面包-White Bread 吐司-Toast 法式牛角包-Croissants 丹麦包 -Danish Pastries 松 糕 - Muffin 法式吐司-French Toast 软 包-Soft roll 硬 包-Hard roll,提子包-Raisin bread 菠萝包-Pineapple bread 全麦包-Whole wheat bread 洋葱包-Onion

12、bread 芝士包-Cheese bread 粟米包-Corn bread,三文治有关 Sandwiches Concerned:,烘面包-Toasted 扒-Grilled 装饰品-Garnished 双层-Double Decker 白面包-White Bread 麦面包-Brown Bread 包-Bun 法国长面包-French Bread 冷腌什菜-Cole Slaw 法式炸土豆条-French Fries 手指形状三文治-Finger Sandwiches,土豆制作类 Potato concerned :,法式炸土豆条-French Fries 煮土豆-Boiled Potato

13、烘土豆-Baked Potato (配，酸忌拈，葱碎，咸肉碎) (Served W/ Sour Cream, Spring Onions,Chopped Bacon ) 土豆泥-Mashed Potatoes 煎薯饼-Hash Brown Potatoes 炒薯-Sauteed Potatoes,饮料有关 Beverages Concerned :,新鲜咖啡-Freshly Brewed Coffee 茶 - Tea 无咖啡因 - Decaffeinated Coffee 柠檬茶-Lemon Tea 热巧克力 - Hot Chocolate 鲜牛奶(热或冷) - Fresh Milk (Hot

14、 or Cold) 中国茶-Chinese Tea 爱尔兰咖啡 - Irish Coffee 黑咖啡-Black Coffee 意大利浓咖啡-Espresso Coffee,鸡蛋制作类 Eggs Concerned:,双蛋-Double Eggs 三只蛋-Three Eggs 煮蛋-Boiled Eggs 1、 3 分钟 (蛋半生，蛋白七成熟) -3 minutes 2、 5 分钟 (蛋一半熟，蛋白全熟) -5 minutes 3、七分钟 (全熟) -7minutes 水波蛋-Poached Eggs 1、 半生熟-Soft 2、 全熟-Hard 煎蛋-Pan Fried Eggs 1、 单面

15、煎蛋-Sunny Side Up 2、 双面煎蛋-Turn Over Eggs,炒蛋-Scrambled Eggs 蛋卷-Omelette 火腿With Ham 芝士With Cheese 香草With Herbs 蘑菇With Mushrooms,注意：NOTE 所有蛋类菜式都可以配有客人喜欢点的火腿，洋葱香肠或香脆腌肉。 All egg dishes can be served with ham, sausage or crispy bacon,牛排的制作类 Steak Concerned:,全熟是 well done， well-done肉中已经没有血水，硬梆梆的； 七分熟是medium well， medium well切开牛排见断面中央只有一条较窄的红线，肉中血水已近干。 五分熟是medium， medium切开牛排见断面中央50肉为红色，带少量血水。 四分熟是medium rare， 三分熟是 rare。 rare切开牛排见断面仅上下两层呈灰褐色，其间70肉为红色并带有大量血水。,西式用餐的礼仪,女士优先原则 入座身体挺直 左叉右刀（使用刀叉进餐时，从外侧往内侧取用刀叉，要左手持叉，右手持刀；）,每次送入口中的食物不宜过多，在咀嚼时不要说话，更不可主动与人谈话。 喝汤时不要啜，吃东