Lead: Many times when young people go out for dinner to order food, they always order a table at random, only to find that they can't finish it after serving. So do you know some skills of ordering food? Let me share with you 14 necessary ordering skills. Let's go and have a look.
14 must-learn ordering skills
1. It is best to drink less soup
Usually, the soup in a restaurant contains 1, 2-2 grams of salt per 1 ml. After two bowls of soup, you may have eaten 5 grams of salt. Pork ribs soup, chicken soup and other meat soups contain a lot of fat and cholesterol. If you must drink it, you'd better choose it before meals, so as to reduce your appetite and avoid taking in extra salt. Or order tofu soup, tomato and egg soup and other home-cooked soups. If it is a banquet, you can order tremella soup and so on.
2. Serve the staple food as early as possible
At the dinner table, the order of serving "cold dishes-hot dishes-soup-staple food" seems to be a fixed pattern, and many people don't remember to order the staple food until they are full of wine and vegetables. This will make people eat a lot of animal food when they are hungriest and have the strongest appetite. Therefore, eating staple food early can not only reduce the burden on the gastrointestinal tract, but also protect blood lipids and maintain nutritional balance. If you drink alcohol, you can use other starchy foods instead of staple foods when ordering, such as cold dishes containing coarse grains such as buckwheat flour and oat noodles, dishes containing potatoes, taro or dishes with staple foods such as lotus leaf cakes and tortillas.
3. Order less fake "vegetarian dishes"
Usually, what is left on the table is mostly meat dishes, and the vegetables have long been robbed. This is because some vegetarian dishes that are often ordered may not be true. Among them, three "vegetarian dishes" are the most unhealthy: three fresh potatoes, oiled eggplant and dried beans. These three dishes are all washed in "oil bath". Although the raw materials are vegetarian, once they are oiled, the calories are higher than meat. Therefore, it is best to order more light vegetables, such as stir-fried spinach, garlic mixed with chrysanthemum and so on.
4. Light ingredients are fresher.
Many people prefer to order heavy-flavored dishes when they go to restaurants. Sometimes they choose the right ingredients but ignore the practice. In fact, one or two strong dishes are enough for a table, and the rest should be matched with fresh dishes, so as not to make the taste buds too tired. Moreover, rich cooking often masks the stale smell and inferior texture of raw materials. Therefore, it is best to eat steamed fish, cold or stir-fried vegetables, stewed meat and boiled seafood.
5. Don't order too well.
According to common sense, the meat dishes served from the back kitchen should not be beautiful in color. Fried shredded beef is brown, and fried shredded pork tenderloin should be gray. Even if the meat is dyed red with soy sauce, it can only be reddish-brown sauce color. Before frying meat dishes, restaurants will "touch up" meat products and use nitrite as a coloring agent, so that the fried meat is tender and the color is good. So those dishes that look too bright, it is better to have less.
6, cold dishes should not let the meat food sing "leading role"
Many people habitually place cold dishes such as sauce beef and thousand layers of crispy ears to appetize. In fact, choosing some refreshing vegetarian cold dishes can balance the problem of too much oil in the main course and too much protein. Vegetables such as raw mix and dipping sauce, and cold dishes with high starch content such as fern root powder and yam are all good choices. These refreshing foods can ensure the intake of dietary fiber, potassium and magnesium in a meal, and can also prevent protein from being wasted as energy.
7. When browsing the menu, pay more attention to four cooking methods: steaming, boiling, stewing and mixing
This cooking method can not only keep nutrition, but also reduce fat content and calories. Try to order less dishes that contain the words fried, fried, or griddle. Especially dry stir-fried vegetables, the traditional method is to stir-fry with a small amount of oil for a long time, but now most restaurants directly fry with a large amount of oil to save trouble, which not only makes vitamins lost, but also destroys nutrients such as protein, starch and fat, and even produces carcinogens.
8. One person and one dish
Generally speaking, for four people to eat, it is just right to order 3 hot and 1 cold, and for five to seven people, it is enough to order 5 hot and 1 cold, and for more than eight people, it should be enough according to the number of people minus 2. For unfamiliar dishes, you should ask about the amount of food before ordering to avoid overeating.
9. Don't go to a restaurant when you are too hungry
When you order food with an empty stomach, your eyes will look at the greasy food with high fat and high calorie first, regardless of the stomach's tolerance. So before going to the restaurant, it's better to eat some fruit, a few soda cookies or drink a small cup of yogurt.
1. Don't just look at the pictures when looking at the menu
When looking at the menu, don't just stare at the menu pictures, but also look at the dishes without pictures. Because the dishes with pictures are mostly expensive meat dishes, it is likely to be very different from the real dishes on the table. If the ingredients are marked on the menu, pay more attention.
11. Glance at the "neighbors"
As soon as they enter the restaurant, many people are eager to find seats or turn over the menu to order. In fact, the best thing to do at this time is to scan the desktops of neighbors, observe what others have ordered, the size of the dishes, the color and the degree of eating, and then choose dishes with high "appearance rate", and its cost performance will not be bad, especially for eating in a strange restaurant. In addition, if the restaurant is crowded and most of the dishes on the table have not been served, it means that the serving speed will not be very fast. At this time, you'd better order some cold dishes and less dishes that take a long time to cook, so as to avoid waiting for a long time.
12. The more you eat, the lower the cost performance.
Many middle-aged and elderly people like to order home-cooked dishes such as scrambled eggs with tomatoes and shredded potatoes with vinegar, which seems to save money, but in fact these dishes have the biggest profit margin. For example, a plate of vinegar-fried shredded potatoes in 12 yuan in a restaurant probably needs two medium-sized potatoes, weighing about 1 kg. At present, the market price of potatoes is about 2 yuan/kg, and the cost of a plate of shredded potatoes is about 2% or 2% if cooking oil and seasonings are included. Therefore, choosing middle-priced dishes in restaurants is the most cost-effective.
13. Don't come for dinner 15 minutes before the restaurant closes.
At this time, the chef is already very tired, and often cooks your order hastily, and the quality of the food is greatly reduced. In some restaurants, before closing time, the waiter has begun to "clean up" and let you finish this dinner in the dust.
14. Don't order dishes that are not on the menu
Almost all restaurants are reluctant to cook dishes that are not on the menu. First, the chef is not familiar with the cooking methods of the dishes. Second, the ingredients will definitely not be prepared in advance, and the processing methods may be far from the requirements. So you'd better order the "housekeeping" of this restaurant.
western etiquette and ordering skills
first course
the first course of western food is the first course, also known as appetizer. The contents of appetizers are generally divided into cold starter or hot starter, and the common varieties are caviar, foie gras, smoked salmon, chicken tail cup, creamy chicken crisp box, local snail and so on. Because appetizers are appetizers, appetizers generally have a special flavor, and the taste is mainly salty and sour, and the quantity is small and the quality is high.
soup
what is very different from Chinese food is that the second course of western food is soup. Western-style soups can be roughly divided into clear soup, cream soup, vegetable soup and cold soup. There are oxtail clear soup, all kinds of cream soup, seafood soup, American clam soup, Italian vegetable soup, Russian Luo Songtang soup and French onion soup. There are few varieties of cold soup, such as German cold soup and Russian cold soup.
side dishes
fish dishes are generally regarded as the third course of western food, also known as side dishes. Species include all kinds of freshwater and seawater fish, shellfish and molluscs. Usually aquatic dishes, eggs, bread and crispy box dishes are called side dishes. Because fish and other dishes are tender and easy to digest, they are placed in front of meat dishes and are called differently from the main course of meat dishes. Western-style fish dishes pay attention to the use of special sauces, including tartar sauce, Dutch sauce, hotel sauce, white cream sauce, archbishop sauce, American sauce and sailor fish sauce.
Main course
Meat and poultry dishes are the fourth course of western food, also known as the main course. The raw materials of meat dishes are taken from the meat of cows, sheep pigs, cowboys and other parts, of which beef or steak is the most representative. Steak can be divided into sirloin steak (also called sirloin steak), filet steak, "T" bone steak, thin steak and so on. Its cooking methods are often roasted, fried, grilled and so on. The sauces used in meat dishes mainly include Spanish sauce, concentrated boiled sauce, mushroom sauce, Bainis sauce and so on. The raw materials of food dishes are taken from chicken, duck and goose, and the game such as rabbit meat and venison is usually classified as poultry dishes. The most variety of poultry dishes is chicken, including pheasant, turkey and bamboo chicken, which can be boiled, fried, roasted and braised. The main sauces are yellow gravy, curry juice and cream juice.
vegetable dishes
vegetable dishes can be arranged after meat dishes or served at the same time with meat dishes, so they can be regarded as a dish or called a side dish. Vegetable dishes are called salads in western food. Salad served with the main course is called raw vegetable salad, which is usually made of lettuce, tomato, cucumber and asparagus. The main sauces of salad are vinegar oil juice, French juice, dried island juice, cheese salad juice and so on. In addition to vegetables, there is another kind of salad made of fish, meat and eggs. Generally, this kind of salad is not flavored and can be eaten as the first dish in the order of eating. There are also some cooked vegetables, such as broccoli, boiled spinach and French fries. Cooked vegetables are usually served on the plate together with the meat dishes of the main course, which is called side dishes.
dessert
the dessert of western food is eaten after the main course, which can be regarded as the sixth course. In a real sense, it includes all the food after the main course, such as pudding, pancakes, ice cream, cheese, fruit and so on. The last course of coffee and tea western food is to serve drinks, coffee or tea. Coffee is usually served with sugar and whipped cream. Tea usually contains fragrant peach slices and sugar.
It's not necessary to order all the formal meals. It's impolite to order too much but not finish it. People who only order appetizers are not welcome in restaurants with a little standard. Appetizer, main course (fish or meat) and dessert are the most appropriate combination. Ordering is not a starter, but a favorite main course, and then a soup suitable for the main course.
Napkins can indicate the beginning and end of a banquet
In western-style banquets, napkins are an important prop with many signals. At a formal banquet, the hostess spread a napkin on her lap to mark the beginning of the banquet. This is the first function of napkins, which can indicate the beginning and end of a banquet. In the west, ladies are given priority, and the hostess is the first order at the western banquet. If the hostess doesn't sit, others can't sit. The hostess spreads the napkin on her lap, which means that everyone can start. On the other hand, the hostess will put the napkin on the table, which marks the end of the party. Besides, it must be noted that napkins can only be spread on your legs, and you can't put them anywhere else. Napkins should be laid on your legs, usually folded into long strips or triangles, to avoid the dishes and soup from getting dirty on your skirts or pants when eating.
napkins should be placed on the chair surface when leaving
For example, when I was eating western food, a phone call suddenly came in. This number is very important and I have to answer it, but it is not appropriate to answer it while eating at the dinner table. I'm going out to make a phone call. Where can I put my napkin? Remember, generally speaking, you should continue to eat when you come back from a meal. There is a most standard way to put a napkin on the chair surface of your seat, which means a meaning and occupies a lot of space. Besides, napkins can wipe your mouth, but you can't wipe your knife and fork or sweat. If you don't finish eating, you can't put your knife and fork side by side.
Western dinner is different from fast food. Sometimes fast food can be done without a knife and fork. But dinner usually has knives and forks and more than one pair, often two or three pairs. No matter which knife and fork you take, it's usually a left fork and a right knife. It is particular about the use of knives and forks in western food. There is one of the most convenient rules of the game: eat a dish for a knife and fork. Generally, there are three forks for salad, seafood and main course.
three forks are taken from the outside to the inside in order. First, take the outermost pair, which usually eats salad, then take the middle pair, which usually eats seafood, and finally take the innermost pair, which usually eats main dishes and steak.
if you have eaten half your meal, you should pay attention to how to put your knife and fork. Just as it is impolite for people in China to point chopsticks at others while eating, knives and forks in western food cannot point at people. Moreover, when cutting knives and forks in western food, we pay attention to it. For example, what are the general habits? The elbow joint of the left hand and the right hand should be sandwiched between the two sides of the waist, so as to control your cutting action. Don't be like a carpenter, the noise is annoying.
It has a particular point. If you are talking to others, the knife and fork are placed on the plate in Chinese characters, with the blade facing inward and not outward. The fork is bowed upward and the teeth are facing downward. This action is to tell the waiter and others that I haven't finished this dish. You must never put it side by side. If the knife and fork are placed side by side, the blade is facing inward and the fork teeth are facing upward, which means that you don't eat it and take it away.
according to etiquette, the most comfortable seats are always reserved for the most important people. If the table is in the corner, your guest's seat should be backed by the wall so that he can see the whole hall or the best view. If there are four cups in front of your napkin, you should hold water in the large cup, red wine in the medium cup, white wine in the small cup and champagne in the goblet according to very clear rules.
if you are the host or you pour the wine, you should first pour your own glass (only fill the bottom) and taste it. If you think the wine tastes really bad (it smells like cork or obvious vinegar), then you should ask for a different bottle of wine from the same origin. If the wine is good, you should pour the wine for your guests in order of importance. Wipe your lips with a napkin after drinking, even if you don't think it is necessary.
common sense of western food etiquette and ordering
The first one is "Menu"
When you walk into a western restaurant, the waiter will show you to your seat first, and when you sit down, the menu will be the first thing that comes up. The menu is regarded as the facade of the restaurant, and the boss has always attached importance to it. The cover of the menu is made of the best fabric, and some even use soft sheepskin to make various beautiful patterns.
There's a trick to how to order good food. Open the menu and see which dish is named after the hotel. You must take it. You know, no chef will joke about his name, so the dishes they make with great efforts will definitely be delicious and must be ordered.
Reading the menu and ordering food has become an indispensable procedure for eating western food, and it is a way of life.
The second is "Music"
Luxury and advanced western restaurants should have bands and play some soft music, and ordinary small western restaurants also play some wonderful music. However, the most important thing here is the "audibility" of the music, that is, the sound should reach the level of "like hearing and inaudible", that is to say, you can't hear it if you concentrate on talking with your friends, but you can hear it if you want to have a rest and relax, and you should master this temperature well.
The third is "Mood" (atmosphere)
Western food pays attention to elegant environment and harmonious atmosphere. There must be music, white tablecloths and flowers, and all tableware must be clean. In case of dinner, the lights should be dim, and there should be red candles on the table to create a