14 Essential ordering skills

Lead: Many times when young people go out to eat and order food, they always order a table at will, only to find that they can't finish it after serving. So do you know some ordering skills? Let me share with you the necessary ordering skills of 14. Let's go and have a look.

14 Essential ordering skills

1, it is best to drink less soup.

Usually, the soup in restaurants contains 100 ml and 2-2 grams of salt. After drinking two bowls of soup, you may have eaten 5 grams of salt. Broths such as ribs soup and chicken soup 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 excess salt. Or order tofu soup, tomato and egg soup and other home-cooked soups. If it's a banquet, you can order tremella soup or something.

2, the staple food as far as possible in advance.

At the dinner table, the order of "cold dishes-hot dishes-soup dishes-staple food" seems to have become a fixed pattern, and many people don't remember the staple food until they are full of tables and drinks. 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 of gastrointestinal tract, but also protect blood lipids and maintain nutritional balance. If you drink alcohol, you can use other starchy foods instead of staple food when ordering, such as cold dishes containing coarse grains such as buckwheat flour and oat noodles, dishes containing potatoes and taro, or dishes containing lotus leaf cakes, tortillas and other staple foods.

3. Less fake "vegetarian dishes"

Usually the leftovers on the table are mostly meat dishes, and the dishes 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, oil eggplant and dried beans. These three dishes were all washed in an oil bath. Although the raw material is vegetarian, once oiled, the calories are higher than meat. So it's best to order more light vegetables, such as stir-fried spinach, garlic mixed with chrysanthemum and so on.

4. Light vegetables are fresher.

Many people are willing to order the "next meal" when they go to restaurants, and sometimes they choose the right ingredients but ignore the practice. In fact, one or two 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. So it's best to eat steamed fish, cold or stir-fried dishes, stewed meat and boiled seafood.

5. Don't be too "colored" when ordering.

According to common sense, the meat dishes served in the kitchen should not look good in color. Fried shredded beef is brown, and fried shredded 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 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 eat less.

6, cold dishes do not let meat food sing "protagonist"

Many people habitually put 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 that the main dish oil is Otawa and 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 steaming, boiling, stewing and mixing.

This cooking method can not only maintain nutrition, but also reduce fat content and calories. Try to order fewer dishes containing the words "fried", "fried" and "griddle". Especially for dry stir-fried vegetables, the traditional way is to stir-fry with a small amount of oil for a long time. Now, in order to save trouble, most restaurants directly fry with a large amount of oil, which not only causes the loss of vitamins, but also destroys nutrients such as protein, starch and fat, and even produces carcinogens.

8. One person and one dish

Generally speaking, four people eat, and it is just right to order 3 hot 1 cold, and five people order 7 hot 1 cold. If there are more than eight people, subtracting 2 from the number of people should be enough. For unfamiliar dishes, ask about the quantity of the dishes before ordering to avoid overeating.

9. Don't go to a restaurant when you are too hungry.

When you order on an empty stomach, your eyes will first focus on those greasy foods that are high in fat and calories, regardless of the stomach's tolerance. So before going to the restaurant, you'd better eat some fruit, a few soda cookies or drink a small cup of yogurt.

10, turn over the menu, don't just look at the pictures.

When looking at the menu, don't just stare at the menu map, 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, you should pay more attention.

1 1, scan "Neighbors"

As soon as they entered the restaurant, many people were anxious to find seats or turn over the menu to order. In fact, the best way at this time is to scan the neighbor's desktop, observe what other people have ordered, the size, color and degree of eating, and then choose a dish with high "appearance rate", which will not be bad in cost performance, especially in a strange restaurant. In addition, if there are many people in the restaurant, most of the dishes on the table have not been served yet, which means that the serving speed will not be very fast. At this time, you'd better order some cold dishes and order less dishes that take a long time to cook, so as not to wait for a long time.

12, the more families, 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. In fact, these dishes have the largest profit margin. For example, a plate of vinegar-fried potato shreds in a restaurant 12 yuan probably needs two medium-sized potatoes and weighs about 1kg. At present, the market price of potatoes is around 2 yuan/Jin, and the cost of a dish of shredded potatoes is around 2% and 5 yuan, including cooking oil and seasonings. Therefore, it is the most cost-effective to choose middle-priced dishes in restaurants.

13, don't come for dinner until the restaurant is ready to close 15 minutes.

At this time, the chef is already very tired, and often cooks your food hastily, which greatly reduces the quality of the food. In some restaurants, before closing time, the waiter has begun to "clean up" and let you finish your dinner in the dust.

14. Don't order anything that isn't 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 dishes. Second, the ingredients will definitely not be prepared in advance, and the processing method may be far from the requirements. So you'd better order the "housekeeping" of this restaurant.

Etiquette and ordering skills of western food

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The first course of western food is the first course, also called appetizer. The contents of appetizers are generally divided into cold dishes or hot dishes. The common varieties are caviar, foie gras, smoked salmon, cocktail cups, creamy chicken crisp boxes, local snails and so on. Because appetizers are appetizers, appetizers generally have a special flavor, the taste is mainly salty and sour, and the quantity is small and the quality is high.

soup

Very different from Chinese food, the second course of western food is soup. Western-style soup can be roughly divided into clear soup, cream soup, vegetable soup and cold soup. There are oxtail clear soup, various cream soups, seafood soups, American clam soups, Italian vegetable soups, Russian Luo Songtang soups and French onion soups. There are few varieties of cold soup, such as German cold soup and Russian cold soup.

Side Dish

Fish dishes are generally considered as the third course of western food, also called side dishes. Species include all kinds of freshwater and marine fish, shellfish and molluscs. Aquatic dishes, eggs, bread and crispy box dishes are usually called side dishes. Because fish and other dishes are tender and easy to digest, they are placed in front of meat dishes, which is different 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, sailor fish sauce and so on.

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 cattle, sheep, pigs and cowboys, among which beef or steak is the most representative. Steaks can be divided into sirloin steak (also called sirloin steak), filet mignon, "T" bone steak and thin steak. Its cooking methods are often roasting, frying, roasting and so on. Sauces used for 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 chickens, ducks and geese, and game such as rabbit meat and venison is usually classified as poultry dishes. Chicken is the most variety of poultry dishes, including pheasant, turkey and bamboo chicken, which can be cooked, fried, roasted and braised. The main sauces are yellow gravy, curry juice and cream juice.

Vegetable dishes

Vegetarian 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 a side dish. Vegetables are called salads in western food. The salad served with the main course is called raw vegetable salad, which is usually made of lettuce, tomatoes, cucumbers and asparagus. The main sauces of salad are vinegar oil juice, French juice, dried island juice, cheese salad juice and so on. Besides vegetables, there is another salad made of fish, meat and eggs. Generally, this salad is not seasoned and can be eaten as the first course in the eating order. There are also some cooked dishes, such as broccoli, boiled spinach and French fries. Cooked vegetables are usually served on the plate 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. It really includes all the food after the main course, such as pudding, pancakes, ice cream, cheese, fruit and so on. Coffee and tea The last course of western food is to provide drinks, coffee or tea. Coffee usually contains sugar and whipped cream. Tea usually contains fragrant peach slices and sugar.

There is no need to order all the formal meals. It's impolite to order too much and not finish it. People who only order appetizers are not welcome in restaurants with a little standard. Appetizers, main courses (fish or meat) and desserts are the most suitable combinations. Ordering is not an appetizer, 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 banquets, napkins are an important prop with many symbolic functions. 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 at western banquets. If the hostess doesn't sit, no one else can sit. The hostess spread the napkin on her lap to show that everyone can start. On the other hand, the hostess will put napkins on the table, which marks the end of the party. In addition, it must be noted that napkins can only be laid on your legs and cannot be placed anywhere else. Napkins should be spread on the legs, generally folded into strips or triangles to avoid soiling skirts or pants with vegetables and soup during meals.

The napkins left in the middle should be placed on the chair surface.

For example, when I was eating western food, I suddenly called. This number is very important, I have to answer it, but it is not appropriate to answer it 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 after dinner. One of the most standard practices is to put a napkin on the chair surface of your seat, which represents a meaning and takes up a lot of space. In addition, napkins can wipe your mouth, but you can't wipe your knife and fork or sweat. You can't put the knives and forks side by side until you finish eating.

Western dinner is different from fast food. Sometimes fast food can be cooked without a knife and fork. But there are usually knives and forks for dinner, and there are more than one pair, often two or three pairs. No matter what kind of knife and fork you take, it's usually left fork and right knife. It pays attention to 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. General salad, seafood, main course fork.

Tridents are taken from outside to inside in turn. Take the outermost pair first, usually eat salad, then take the middle pair, usually eat seafood, and finally take the innermost pair, usually eat main course and steak.

If you eat half a meal, how to place the knife and fork is particular. Just as it is impolite for China people to point at others with chopsticks when eating, knives and forks in western food should not point at people. And when cutting knives and forks in western food, pay attention to it. What are the general habits? The elbow joint of the left hand and the right hand should be clamped on both sides of the waist, so as to control your cutting action. Don't be like a carpenter, the noise is annoying.

It has a special point. If you talk to others, put the knife and fork on the plate in Chinese characters, with the blade inward, not outward. Fork up, teeth down. This action is to tell the waiter and others that I haven't finished this dish. You must never put it together. If the knife and fork are placed side by side, the blade is inward and the fork teeth are upward, which means you don't eat, 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 against the wall so that he can see the whole hall or the best scenery. 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 wine, you should pour yourself a glass (only the bottom) first. 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.

Western etiquette and common sense of ordering food

The first one is "menu"

When you enter the western restaurant, the waiter will show you to your seat first. When you sit down, the menu will be presented first. The menu is regarded as the facade of the restaurant and the boss has always attached great importance to it. The cover of the menu is made of the best cloth, and some even make all kinds of beautiful patterns with soft sheepskin.

There is a knack for ordering good food. Open the menu and see which dish is named after the hotel. You know, no chef will joke about his name, so the dishes they have worked so hard to make will be delicious and important.

Looking at 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 should also play some wonderful music. However, the most important thing here is the "audibility" of music, that is, the sound should reach the level of "listening but not listening", that is, if you concentrate on talking with your friends, you can hear it, if you want to rest and relax, and you should master this temperature.

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. At dinner, the lights should be dim and there should be red candles on the table to create a romantic, charming and elegant atmosphere.

The fourth is "meeting"

In other words, you should choose who to eat western food with, and it must be friends, relatives and like-minded people. Eating western food is mainly to connect feelings, and rarely talk about business at the western food table. Therefore, in western restaurants, there are few red-faced scenes.

The fifth is "demeanor" (customs)

Also known as "eating" and "eating", in short, we should follow western customs and don't do anything abrupt, especially when holding a knife and fork. If we dance, we will "lose our manners". When using a knife and fork, you should hold the knife in your right hand and the fork in your left hand. Cut the food into small pieces with a knife and fork and send it to your mouth. Generally speaking, Europeans do not change hands when using knives and forks, and always use the fork of their left hand to put food into their mouths. Americans put down the knife after cutting, and put the food into their mouths with a fork in their right hand. But at any time, the knife must not be sent to the entrance. At western banquets, the host will arrange for men and women to sit next to each other, and western gentlemen who pay attention to "ladies first" will show hospitality to ladies.

The sixth is "rice" (food)

An American gourmet once said: "Japanese people eat with their eyes, and the form of cooking is beautiful." We eat western food with our noses, so our noses are very big. Only you great China people know how to eat with your tongue. "Our Chinese food is centered on' taste' and western food is centered on nutrition. As for taste, it can't compare with Chinese food.

8 tips for ordering food outside home

Ordering food at dinner is a scene we often encounter. So, how can we order food without waste, balanced nutrition and satisfaction? Here are some practical ordering techniques.

First of all, look at the number of people and consider the order quantity. General order number = number of people eating+1 or 2. In other words, if four people eat, they usually order 5-6 dishes.

Second, the balance between meat and vegetables. Modern people pay more attention to health, so the ratio of meat and vegetables is 1: 1.5 or 1:2.

Third, the variety of meat dishes should be balanced. Divide meat dishes into three categories: seafood, poultry and livestock. Poultry refers to chickens, ducks and geese, and livestock refers to pigs, cattle, sheep and dogs. When ordering meat dishes, try to serve all three kinds of meat dishes, that is, choose a little of each meat dish to achieve a balanced collocation.

Fourth, the types of vegetarian dishes should be balanced. Vegetarian dishes are divided into leaves, fruits, fungi and beans. When ordering vegetarian dishes, try to order some of each type of vegetarian dishes, not just one.

Fifth, consider the way of cooking. Cooking methods usually include mixing, salting, marinating, frying, frying, roasting, stewing, steaming, roasting, frying, frying, stewing, boiling, stewing and stewing. If possible, try to choose a dish for each cooking method If the number of people is small, you can choose some healthy cooking methods, such as steaming, boiling, stewing and mixing.

Fifth, consider the taste. Taste is generally divided into sour, sweet, bitter, spicy and salty. When ordering food, we should also consider the diversity of tastes to meet different people's preferences. Usually, pickles are the main food, and the other four flavors are matched a little.

Sixth, besides ordering vegetarian dishes, you need to order staple food and soup. The staple food can be rice, flour, flour and bread, and you can choose 1-2.

Seventh, ask others in advance if they are afraid of eating. For example, if you don't eat coriander, pork, chopped green onion and sauerkraut, you are allergic to seafood and fungi.

Eighth, ask the waiter about the main dishes and signature dishes in the shop. Generally, such dishes are not bad.