西餐上菜顺序及注意事项

西餐上菜顺序 Western food ordering and serving order

西餐菜单上有四或五大分类，其分别是开胃菜，汤，沙拉，海鲜，肉类，点心等。

Western menu with four or five categories ,which are appetizers,soups ,salads,seafood, meat,snacks and so on.

应先决定主菜。主菜如果是鱼，开胃菜就选肉类，在口味上就比较富有变化。除了食量特别大的外其实不必从菜单上的单品菜内配出全餐，只要开胃菜和主菜各一道，再加一份甜点就够了。可以不要汤，或者省去开胃菜，这也是很理想的组合（但在意大利菜中，意大利面被看成是汤，所以原则上这两道菜不一起点）

Should first decide the main course. If the fish entrees, appetizers on intake particularly large ,the fact not a single product from the menuon the dishes with a full meal, as long as the appetizer and main course all together,plus a dessert enough . Can not be soup, or eliminating the need for appetizers, this is a very good combination of (but in Italian dished,pasta was seen as soup, so in principle ,different from the two dishes.)

正式的全套餐点上菜顺序是：

Formal point of serving the entire course sequence is :

1. 头盘。西餐的第一道菜是头盘，也称为开胃品。开胃品的内容一般有冷头盘和热头盘之

分，常见的品种有鱼子酱，鹅肝酱，熏鲑鱼，鸡尾杯，奶油鸡酥盒，焗蜗牛等。因为是要开胃，所以开胃菜一般都有特色风味，味道以咸和酸为主，而且数量较少，质量较高。 Appetizer. Western’s first course is the first disc, also known as appetizer. Generally content appetizer plate of cold and hot appetizers first divided the commin varieties of caviar ,foie gras ,smoked salmon,cocktail cup, butter chicken cakes boxes, baked snails. Because it is to be an appetizer, so appetizers are generally characteristic flavor, taste for salt and acid-based ,and a small of high quality.

2. 汤。和中餐不同的是，西餐的第二道菜就是汤。西餐的汤大致可分为清汤，奶油汤，蔬

菜汤，和冷汤等4类。品种有牛尾清汤，各式奶油汤，海鲜汤，美式蛤蜊汤，意式蔬菜汤，俄式罗宋汤，法式局葱头汤。冷汤的品种较少，有德式冷汤，俄式冷汤等。

Soup . And Chinese food is different ,western’s second course is soup. Western soup can be divided into broth,cream soup, vegetable soup and cold soup 4 class. Varieties of oxtail soup, all kinds of cream soup ,seafood soup. American clam soup, Italian style vegetable soup,Russian type borsch ,baked French onion soup. Less varieties of cold soup, cold soup virtuous ,Russian type of cold soup.

3. 副菜。鱼类菜肴一般作为西餐的第三道菜，也称为副菜。品种包括各种淡，海水鱼类，

贝类及软体动物类。通常水产类菜肴与蛋类，面包类，酥盒菜肴品都称为副菜。因为鱼类等菜肴的肉质鲜嫩，比较容易消化，所以放在肉类菜肴的前面，叫法上也和肉类菜肴主菜有区别。西餐吃鱼菜肴讲究使用专用的调味汁，品种有Tartar 汁，荷兰汁，酒店汁，白奶油汁，大主教汁，美国汁和水手鱼汁等。

Vice dishes. Fish dishes generally as wesern’s third dish, also known as the deputy dishes.species include a variety of fresh ,marine fish,shellfish and molluscs class. Usually aquatic dishes with eggs ,bakery ,cake boxes are known as the vice food dished goods. Dishes such as fish meat is tender ,and meat main course dished are different . western attention to using a dedicated fish sauce dishes, varieties of Tartar sauce , hollandaise sauce , hotels

juice ,white cream suace ,Archbishop of juice ,juice and the United States sailors fish sauce.

4. 主菜。肉，禽类菜肴是西餐的第四道菜，也称为主菜。肉类菜肴的原料取自牛，羊，猪，小牛仔等各个部位的肉，其中最有代表性的是牛肉或牛排。牛排按其各部位又可分为沙朗牛排（也称西冷牛排），菲力牛排，“T ”骨型牛排，薄牛排等。其烹调方法常用烤，煎，铁扒等。肉类菜肴配用的调味汁主要有西班牙汁，浓烧汁精，蘑菇汁，白泥斯汁等。

The main couse .Meat ,poultry dishes is the fourth Western dishes, also known as the main course . Meat dishes of raw materials from cattle, sheeep, pigs,little cowboy in various parts of the meat, the most representative is the beef or steak. Steak Sirloin steak can be divided into its parts (also known as sirloin steak),philip steak,“T”type bone steak, thin steak,etc. The cooking methods commonly used in baked ,fried,grilled,etc. Dishes with meat sauce used mainly Spanish sauce, thick suace fine, mushroom sauce, white nice juice.

禽类菜肴的原料取自鸡，鸭，鹅，通常将兔肉和鹿肉等野味也归为禽类菜肴。禽类菜肴品种最多的是鸡，有山鸡，火鸡，竹鸡，可煮，炸，烤，焖，主要的调味汁有黄肉汁，咖喱汁，奶油汁等。

Raw poultry dished from chiken ,duck ,goose,rabbit and venison usually also classified as game birds ans other dishes.Most varieties of poultry chicken dishes, with chicken ,turkey ,chicken bamboo can be boiled ,fried , grilled, braised ,the main yellow gravy sauce ,curry sauce ,cream sauce.

5．蔬菜类菜肴。蔬菜类菜肴可以安排在肉类菜肴之后，也可以和肉类菜肴同时上桌，所以可以算为一道菜，或称为一种配菜。蔬菜类菜肴在西餐中称为沙拉。合主菜同时服务的沙拉，称为生蔬菜沙拉，一般用生菜，西红柿，黄瓜，芦笋等制作。沙拉的主要调味汁有醋油汁，法国汁，千岛汁，奶酪沙拉汁等。

Vegetable dishes. Vegetable dishes can be arranged after the meat dished, and meat dishes can be served at the same time,it can be counted as a vegetable ,or as a kind of side dishes . vegetable dishes in the western called salad.salad and main course at the same time service ,known as raw vegetables salad ,usually with lettuce , tomato ,cucumber ,asparagus and other produce. The main sauce salad with vinegar sauce, France juice, dry island sauce ,cheese salad sauce.

沙拉除了蔬菜之外，还有一类是用鱼，肉，蛋类制作的，这类沙拉一般不加味汁，在进餐顺序上可以作为头盘。

In addition to vegetables and salad,there is a class of fish ,meat, egg production ,these salads are generally not added sauce, the order in the meal can be used as appetizers.

还有一些蔬菜是熟的，如花椰菜，煮菠菜，炸土豆条。熟食的蔬菜通常和主菜的肉食类菜肴一同摆放在餐盘中上桌，成为配菜。

Some vegetables are cooked, such as broccoli ,cooked spinach ,fries. Cooked vegetables are usually placed in the plate on the table with main course such like meat at the same time,referred to as side dishes.

6.甜品。西餐的甜品是主菜后食用，可以算做是第六道菜。从真正意义上讲，它包括所有主菜后的食物，如布丁，煎饼，冰激凌，奶酪，水果等。

Desserts .western desserts are eaten after the main course can be counted as the sixth dish . The true sense, it includes all the food after the main course ,such as pudding ,pancakes, ice cream ,cheese and fruits.

7.咖啡，茶。西餐的最后一道是上饮料，咖啡或茶。喝咖啡一般要加糖和淡奶油。茶一般要

加香桃片和糖。

Coffee ,tea. The last one is the western drinks ,coffee or tea. Sugar and coffee are generally light cream. Generally increase peach tea tablets and sugar.