西餐上菜順序PPT課件

.,西餐上菜順序WesternCuisineServingOrder,.,1.appetizer頭盤（開胃菜）coldappetizers/hotappetizersflavor:salty,sourasmallamountbuthighqualitycaviar（red/black）魚子醬gooseliverpaste鵝肝醬lox熏鮭魚bakedsnail焗蝸牛salad(fish/meat/egg)沙拉（魚肉蛋類制作）不加味汁,.,redcaviar紅魚子醬,法式鵝肝醬牛扒,lox煙熏鮭魚,Frenchbakedsnail法式焗蝸牛,.,2.soup湯lightsoup/clearsoup/bree清湯creamsoup奶油湯vegetable蔬菜湯coldsoup冷湯ox-tailsoup牛尾清湯I(xiàn)talianvegetablesoup意式蔬菜湯bortschsoup俄式羅宋湯AmericanClamSoup美式蛤蜊湯Frenchoniongratinsoup法式焗洋蔥湯,.,bortschsoup俄式羅宋湯,Italianvegetablesoup意式蔬菜湯,clamsoup蛤蜊湯,.,3.sidedish副菜,品種包括各種淡、海水魚類、貝類及軟體動物類。通常水產(chǎn)類菜肴與蛋類、面包類、酥盒菜肴品都稱為副菜。因為魚類等菜肴的肉質(zhì)鮮嫩，比較容易消化，所以放在肉類菜肴的前面，叫法上也和肉類菜肴主菜有區(qū)別。西餐吃魚菜肴講究使用專用的調(diào)味汁，品種有韃靼汁(Tartarsauce)、荷蘭汁(HollandaiseSauce)、酒店汁、白奶油汁(creamsauce)、大主教汁、美國汁和水手魚汁等。,.,friedprawnswithbuttersauce黃油汁煎大蝦,ryebread裸麥面包,baton短棍面包,.,4.maincourse主菜meat/poultry肉或禽類main:beef,mutton,pork,chicken,duck,goose,rabbitmeat,venison（鹿肉）,Sirloinsteak沙朗牛排（西冷牛排）filetmignon/filetsteak菲力牛排AmericanT-bonesteak“T”骨型牛排thinbeefsteak薄牛排roast烤fried煎grilled鐵扒肉類配西班牙汁、濃燒汁精、蘑菇汁(mushroomsauce)、白尼斯汁等禽類配黃肉汁(butter)、咖喱汁(curry)、奶油汁(cream)等,.,Sirloinsteak沙朗牛排（西冷牛排）,filetmignon/filetsteak菲力牛排,thinbeefsteak薄牛排,.,5.vegetable蔬菜類菜肴,和主菜同時服務(wù)的沙拉，稱為生蔬菜沙拉：cucumbertomatolettuce生菜asparagus蘆筍saladdressing/mayonnaise沙拉醬調(diào)味汁：醋油汁、法國汁、干島汁、奶酪沙拉汁熟食的蔬菜通常和主菜的肉食類菜肴一同擺放在餐盤中上桌，稱為配菜。broccoli花椰菜spinach菠菜cauliflower菜花Frenchfries炸土豆條,.,6.dessert甜品including:pudding布丁pancakeroll餅卷icecream冰激凌cheese奶酪fruit水