关于西餐的英语

关于西餐的英语

Flatware

西餐具

Setting the silver doesn't require a road map. Place the pieces in the order they'll be used, working from

the outside in. Here's how the items shown are traditionally used:

摆放银餐具没什么难的，你没有必要像做地图一样将他们摆放 得那么精确。只要按使用的顺序摆放，由外

及内即可。现在我们来看看这些餐具传统上是 怎么摆放的。

Cocktail fork: seafood or fruit cocktail, lobster

, and for serving pickles or olives.

开胃食品餐叉：吃海鲜、开胃水果、龙虾时用，吃泡菜、橄榄的时候也可以用它。

Salad fork: salads, fish, pies, pastries, and cold meats.

沙拉餐叉：吃沙拉、鱼肉、馅饼、点心以及冷盘时用。

Fish fork: in place of the dinner fork when fish is served.

餐叉：吃鱼的时候，鱼餐叉是用来替代正餐叉的。

Dinner fork: all entrees except fish.

正餐叉：除了鱼之外，适用于吃所有的主菜。

Steak knife: for cutting meats.

牛排刀：用来切肉。

Fish knife: in place of dinner or steak knife when fish is served.

食鱼刀：吃鱼的时候用来替代餐刀和牛排刀的。

Butter knife: butter pats, soft cheeses, chutneys and relishes.

黄油刀：用来切小黄油块、软奶酪、酸辣酱以及开胃小菜。

Dinner knife: all entrees except fish.

正餐刀：适用于除了鱼之外的所有正菜。

Soupspoon: desserts, cereal, soup.

汤勺：用于甜点、麦片粥以及汤。

Teaspoon: coffee, tea, fruits, and some desserts.

茶匙：用于咖啡、茶水、水果以及某些甜点。

Iced beverage spoon: any tall beverage or dessert.

冰饮料勺：用于高脚杯的饮料或甜点。

Demitasse spoon: condiments, and caviar and after-dinner coffee.

小咖啡勺：用于调味品、鱼子酱以及餐后咖啡。

大家请补充，关于西餐礼仪，菜名，烹调等等。

------------------------

如何点菜：

不知道要从哪里吃起？餐具要从最外面的「色拉叉」

salad fork

往里面吃。

呃

……

不好 笑？好吧，我们言归正传。如何点餐：

I don't know where to start! Could you show me, please?

我不知道从何点起！请你告诉我好吗？

然后服务生会告诉你要点「前菜」

appetizer

、

「主菜」

、

main course

、

「配料」

side d ish

、

「沾酱」

dip

、

「甜

点」

dessert

、

「饮料」

beverage or drink

，但你看看旁边那张桌上 ，每个盘子都大如脸盆，忽然有点担心

吃不完，于是妳问：

Isn't that a little too much?

会不会点太多吃不完？

服务生大概会跟妳说点得刚刚好， 但最后终于证实吃不完，于是妳得请他帮妳打包：

Please wrap this up for me.

请帮我包起来。

I'd like a doggie bag, please.

麻烦一下，我需要一个打包用的袋子。

顺便就可以说：

I'd like the check now, please.

我要结帐。

一般来说，消费总额的百分之十到 十五，是妳应该另外给服务生的小费

——

这就解释了服务生所谓 「刚刚

好」的意思。临走之前，别忘了在桌上放小费再离去喔！

以下是其它在餐厅用得到的话？

Could I have a glass of water

, please?

请给我一杯水好吗？

How many pieces are in an order of chicken wings?

一份鸡翅有几支？

That'll be it for now. We'll order more later if it's not enough.

我们先点这些，不够再点。

Could I have a menu? I'd like to order more.

请给我菜单。我要加点。

Could I have a refill please?

请帮我续杯好吗？

------------------------------

关于烹调的一些

term

Bake - To cook in an oven.

Barbecue - To cook on a grill over a charcoal or seasoned wood fire usually with a tomato based sauce.

Customarily outside.

Beat - Combine vigorously with the intent to force air into the mixture.

Blanch - Cook or dip quickly into very hot water to remove external material.

Blend - Mix together gently until the consistency is the same throughout.

Boil - Cook in hot water

.

Braise - Cook over an open flame with the flame touching the food.

Bread - To dip or roll food in a liquid and then breadcrumbs until covered.

Brew - Verb used to describe the process of making a potable flavored mixture. (tea, beer)

Broil - To cook with the heat source above the food.

Brown- Cook only until there is a light brown color

.

Chop - Cut into small pieces.

Combine - Mix together

. (Usually used with dry ingredients)

Cube or dice - Cut into small squares.

Cut in - Mix together gently with the edge of the mixing tool.

Deep-fry - With enough oil to cover the food.

Fold in - Mix together gently with the flat of the mixing tool.

Form - Mold into a certain shape.

Fry - Cook in hot oil.

Grate - To use a grater to shred food. (Usually vegetables or cheese)

Knead - Work dough with the hands, constantly folding.

Marinade - The liquid used to marinate. Q.v.

Marinate - Soak (especially meat) in a spiced liquid. Usually but not always overnight.

Mince - Chop into small pieces. Smaller than cubed. Q.v.

Pan fry - With just enough oil to keep the food from sticking.

Pare - To remove the peel.

Pureé - Reduce to a watery consistency.

Roast - Cook in a covered pot either on the stove or in the oven.

Sauté - Cook in a small amount of oil until browned.

Scald - To pour hot water over something or dip it in the water

.

Sear - To drop food (usually meat) in a very hot pan to seal in juices.

Separate (eggs) - Remove the egg yolk from the albumen.

Simmer - Cook over a low flame.

Steep - To let sit in hot water

. (For example tea)

Stew - A very thick soup with a flour base.

Toast - Lightly brown.

Toss - To gently mix a salad.

Whip - Beat rapidly to force air into a mixture.

Whip up (something) - Informal term for preparing a quick meal.

Some

Breakfast

Dishes

早餐食谱

Breakfast

in

a

restaurant

is

a

very

enjoyable

experience.

If

you

order

eggs

in

a

restaurant,

th

e

waiter/waitress

will

ask

you

how

you

want

them .

You

can

reply

that

you

want

them

“scramble

d(< /p>

炒

)”

or

“boiled”.

It

is

not

sufficient,

however,

to

ask

for

them

“fried”;

you

will

have

to

specify

whether

you

would

prefer

them

“sunny

-side-

up”

(

煎一面

),

“over”(

两面煎

),

“over

-easy/easy-

over” (

两

面煎，但蛋黄仍然呈流体状

).

American

sausage(

香肠

)

comes

in

slices

and

is

quite

spicy.

But

you

can

also

have

link

sausag

e.

American

bacon

comes

in

small

strips,

can

be

rather

fat,

and

is

served

crispy.

It

is

usually

ve

ry

tasty,

and

you

can

eat

it

with

your

fingers.

“Hash

brows”(

油炸土豆片

)

are

shredded(

切成碎片的

)

and

fried

potatoes.

They

are

wonderful,

especially

with

fried

eggs

and

ketchup(

蕃茄酱

).

“Pancakes”,

sometimes

called“hot

cakes”,

are

made

with

baking

power.

They

are

normally

ser

ved

in

a

pile,

and

you

are

supposed

to

put

butter

and

syrup(

果浆

)

on

them.

“Jelly”(

果子冻

)

is

jam

and

includes

grape

jelly,

which

is

very

tasty.

Toast

is

often

served

already

buttered.

“English

muffins(

松饼

)”

are

like

small

crumpets(

烤饼

)

without

the

holes

and

are

served

toaste

d.

You

put

jam

on

them.

A

“biscuit”(

软饼

)

is

a

snall,

scone-like

bread

roll,

often

served

hot.

Orange

juice

and

coffee

are

often

serced

with

breakfast.

Eating

Custom

and

Practice

用餐习惯

American

eating

is

funny.

They

eat

almost

everything

with

a

fork,

and

it

appears

that

holding

a

knife

in

on

e’s

right

hand

longer

than

a

few

seconds

is

considered

to

be

against

good

table

ma

nners.

The

system

is

that

if

it

is

absolutely

necessary

to

use

a

knife,

people

take

the

fork

in

their

le

ft

hand,

and

cut

off

a

piece

of

meat

or

whatever

it

is

in

the

normal

manner.

Then

they

put

the

knife

down,

transfer

the

fork

to

their

right

hand,

and

only

then

do

they

transport

the

food

to

the

ir

mouth.

This

is

clearly

ludicrous(

滑稽可笑

),

but

it

is

considered

good

manners.

There

are

several

results

of

this

system.

First,

if

it

is

not

absolutely

necessary

to

use

a

knife,

Americans

don’t

use

one,

because

obviously

this

greatly

complicates(

使复杂化

)

things,

and

you

wi

ll

therefore

see

them

trying

to

cut

things

like

potatoes,

fish

and

even

bacon(

熏猪肉

)

with

a

fork.

Second,

towards

the

end

of

a

course,

since

only

one

implement(

器具

)

is

being

used,

food

has

to

bo

chased

around

the

plate

with

the

fork

—

and

for

the

last

mouthful

the

thumb

has

to

be

used

to

keep

the

food

in

place,

although

one

is

not

supposed

to

do

this.

Third,

tables

are

generally

laid

with

one

knife

and

two

forks,

the

outside

fork

being

for

the

s

alad.

There

is

no

need

for

foreign

visitors

to

follow

the

American

system

and

try

to

eat

the

salad

with

only

a

fork,

but

if

you

do

use

your

knife,

remerber

to

save

it

for

the

meat

course.

Even

de

sserts(

甜食

)

(except

ice

cream)

are

eaten

with

a

fork

if

at

all

possible,

and

the

spoon

you

see

by

your

dessert

is

meant

to

be

for

coffee

(but

if

you

use

it

for

your

dessert

no

one

will

say

anythi

ng).

美式的食物作法都很简单

,

而且口味也不错

,

唯一的缺点就是通常热量高了点

,

不然为什么美国的胖子那

么多

,

还不是都是吃出来的

.

这次我们仿照上菜的顺序

,

先来介绍一下美国菜中的附餐

,

也就是老美口中

所说的

side

dish.

通常你去像是 肯德基这种快餐店点套餐或是去餐厅点牛排都会让你选

side

dish.

马铃薯类

1.

Fries

薯条

.

只要去过麦当劳的人都知道薯条是什么东西吧

?

薯条的全名应该是

French

fries,

但一般你说

fries

大家

就知道了

.

另外有些人比较偏好粗一点的薯条

,

像是肯德鸡的薯条就比麦当劳的粗很多

,

所以它们有另外

一个名字叫

potato

wedge

或是

wedge

potato

但如果你记不了这么多

,

只要说

fries

人家还是听得懂

啦

!

2.

Mashed

potatoes

马铃薯泥

.

Mashed

potatoes

说穿了就是熟马铃薯泥

,

可加牛奶

/Heavy

Cream

一起打

,

还有奶油和盐﹔讲究的会再

磨蒜泥﹐加蒜粉﹐黑胡椒等﹐味道更香。这道菜在美国一般家庭或餐厅都相当常见

,

只要你去美式餐厅或

美国家庭作客

,

就几乎肯定可以吃到

mashed

potatoes.

另外如果懒得把马铃薯打成泥状的话

,

超市也有

卖一种粉状的懒人食品

instant

potatoes,

把它加水加牛奶搅一搅加热后就可以吃了

.

老美在吃

mashed

potatoes

时还喜欢在上面淋一层褐色的卤汁

gravy.

Gravy

多半是由 烤牛

/

烤鸡的

drip

ping

精华

,

再加独门调味

,

勾芡而成

.

由于

potatoes

吃起来味道都差不多

,

但

gravy

可是有独门的秘方

,

所以这个

gravy

也就决定了

mashed

potato

味道的好坏

.

3.

Baked

potatoes

烤马铃薯

马铃薯另一种常见的作法则是把整颗马铃薯下去烤

,

烤好了之后上面再涂一些有的没的例如像是

sour

cre

am

(

酸奶

)

chives

(

一种美国韭菜

),

cheddar

cheese

(

起司

),

bacon

bits,

(

培根粒

),

chopped

broccoli

(

花菜粒

),

butter

(

奶油

)

或是

olives

(

橄榄

).

通常你去好一点的餐厅点

bake

potatoes

它们都会问你上

面要加什么

,

如果你不喜欢那些有的没的

,

就跟他说

,

want

it

plain.

就好啦

!

注

1:

有些人来到美国一看

sweet

potatoes

就很高兴地以为这是一种新品种的超甜马铃薯

,

其实不要被

骗了

,

sweet

potatoes

己经陪我们的老祖宗走过好几千年啦

!

他的中文名称就叫甘薯

.

蔬菜类