How to use knives and forks correctly when eating western food?

Western food has entered the domestic market for a long time. From the aristocratic cuisine in those days to the civilian diet now, western food today is no longer strange to us. But with the development of authentic western food, compared with Chinese food, the complexity of western food etiquette is not only the difference between chopsticks and knives and forks, but also the experience of personal cultural taste.

People often say that western food is full of emotional appeal, but for many people, emotional appeal is not eaten, but there are a lot of problems. Especially in the high-end steakhouse, facing three or four pairs of knives and forks, it is even more confusing. Now, in order to solve these problems, we would like to ask Master Chen, the executive chef of Courtyard by Marriott Tianlun, to make suggestions on the use of western knives and table furnishings.

Knives and forks are used in turn from outside to inside (that is to say, they are placed from outside to inside in advance according to the order of use). When eating, the left and right hands usually cooperate with each other, that is, one knife and one fork are used in pairs. Some exceptions are when drinking soup, just put the spoon on the right-hold the spoon with your right hand.

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. Knife and fork have different specifications and sizes according to different uses. When eating meat, whether you want to cut it with a knife or not, you should use a big knife. When eating salad, sweets or some appetizers, generally use a smaller fork and spoon, and when drinking soup, use a larger spoon. The knife on the left is a butter knife, which is specially used to wipe bread. Never use it to cut meat.

However, in a professional high-end western restaurant or steak house, for a set meal with more than three courses, you need to put a new knife and fork with the dish after using it. Because of the special attention, the knives and forks used in the steak house are special, and the pursuit is to completely separate the whole line of steak.

Generally, when putting napkins in a restaurant, they will fold them for you and hold them down with a plate, but this is not right. The correct way is that the napkin can only be spread on the leg, not 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.

Besides, the bottles and jars on the table are also very useful. Different tastes are of great help to you. Generally speaking, there are two bottles of things on the dining table, namely pepper and salt. In some restaurants, pepper cans are filled with pepper. Don't be afraid. When the bottle cap is unscrewed, the pepper will be ground out, adding more fun. Generally speaking, salt and rice are mixed together to prevent moisture and caking. In sugar boxes, sugar packets are generally divided into three types, namely, white sugar packets, yellow sugar packets (for coffee) and low-fat and low-calorie sugar packets specially designed for Amy and diabetic patients.

Butter knife for spreading bread.

Small fork and spoon salad, candy or appetizer.

Forks, knives and spoons are used to eat staple food.