The basic principle of a knife fork is to hold a knife or spoon in your right hand, hold the fork in your left hand, gently hold the tail with your hand, and press your index finger on the handle. Pay special attention here. You can also hold a fork in your right hand and a knife or spoon in your left hand. In addition, when eating with a knife and fork, you should use a fork to fix the left side of the food, then cut the food into a small mouth with a knife, and then dip the fork in seasoning and send it to your mouth.
The number of cutlery knives and forks should be equal to the number of dishes, and they should be arranged from outside to inside in the order of serving. When eating, they should be arranged from outside to middle, followed by appetizers, fish and meat. All forks and spoons will be placed upward, and all blade parts will be placed inward. Put them in parallel and obliquely on the plate after eating in order.
When using a knife and fork, you should pay attention to the fact that the knife edge is always inward. If you need to put down the knife and fork temporarily in the middle of eating, you should put the knife and fork on the plate in a figure of eight to indicate that you will continue to eat. If you finish a dish, you should put the tableware neatly in the center of the tableware until 4 o'clock, indicating that you can take the plate away. The fork and spoon placed horizontally in front of the table are tableware for dessert, so it must not be used arbitrarily, and must be served in the order. When eating, the left and right hands usually cooperate with each other.
In general western restaurants and cafeterias, there are usually no more than three pairs of knives and forks on the table. The western restaurant will provide you with three pairs of knives and forks. Knives and forks have different specifications, and their sizes are different according to different uses. When eating meat, whether you want to cut it with a knife or not, use a large knife. When eating salads, sweets or some appetizers, generally use a smaller fork and spoon, and when drinking soup, use a large spoon. The knife on the left is a butter knife, which is specially used for spreading bread. Never use it to cut meat. However, in a professional senior western restaurant or steak house, for a set meal with more than three courses, it is necessary to put a new knife and fork with the serving after the knife and fork are used up. Because of the special attention, the knives and forks used to cut the steak in the steak house are all special, and the pursuit is the feeling of completely separating the steak across the board.
the function of knife and fork editing
butter knife, used to spread bread.
small forks and spoons are used for salads, sweets or some appetizers, while large forks, knives and spoons are used for staple food.
Western food is simple and tidy on the desktop. According to the standard pattern, there are knives and forks, spoons, cups, bread plates, large plates, napkins, small teaspoons, forks and coffee cups for side meals. The dome knife is used to spread butter, the smaller pair of knives and forks is used to eat appetizers or fish, and the larger pair of knives and forks is used to eat meat entrees. Take them in order when eating, but sometimes you will encounter different pieces of tableware on the left and right, which means that the extra piece of tableware is used alone.
western knife and fork culture editor
1. The function of knife and fork is to cut. In the quantitative set meal, the big one is cut into small ones, and the small one is cut into smaller ones. This continuous cutting action from big to small has cultivated the logical thinking of westerners from appearance to essence.
2. The cutting of knife and fork represents strength, which is hard, and violence and coercion are imposed on the selected objects. For example, fork food, forcibly fix it, and then violently cut it with a knife.
3. Knife and fork are metal objects, which are non-renewable and limited resources in the natural environment. While meeting their own needs, westerners express the digging and possession of resources, which is profit-seeking and profit-taking, which is considered by orientals as a mean person's practice.
4. Knife and fork are in one-way cooperation with both hands, which emphasizes the unity of the group and the world, and advocates team spirit.
Knife and fork arrangement editor
It's shaped like a figure of eight during a meal. If you take a break in the middle of a meal and carve a knife and fork, you can divide the knife and fork into a dish, with the knife head and fork tip opposite to each other in the shape of a "one" or a "eight", and the knife and fork face yourself, indicating that you still want to continue eating. If you are talking, you can hold a knife and fork without putting it down, but if you need to gesture, you should put it down and never wave it in the air. It should be noted that at no time should one end of a knife and fork be placed on the plate and the other end on the table. It is especially important to note that the blade side must face itself.
there are two ways to place the end of the meal: after the meal, the lower face of the fork can be turned upwards, and the blade side of the knife is inward close to the fork and placed in parallel on the plate. The following placement methods are divided into English style and French style, but the most commonly used one is French style. Try to put the handle in the plate, so as to avoid falling off due to touching, and it is easier for the waiter to clean up.
When attending a wedding banquet, no matter how to put the tableware in the "in-meal" position, as long as the main guests finish eating, they should immediately put away all the dishes. Therefore, when banquets are held, remember to take the main guests as the center.
In a banquet, use a pair of knives and forks for each dish, and take them from the outside to the inside in turn. Knife and fork are used up, and serving is over. When you need to talk or have a rest halfway, you should put your knife and fork on both sides of the plate in a figure of eight. On the contrary, the knife and fork handles are placed side by side on the plate, which means that the dish has been used well and the waiter will remove the plate. For appetizers or desserts, if it is a dish that can be eaten directly with a fork, there is no need to deliberately use a knife. At family dinners or casual dinners with friends, soft dishes such as salad or egg-wrapped rice can also be eaten with only forks. But using a knife and fork at a formal banquet can give people a more elegant and neat feeling.