Service process of Western food

Western food service process:

1. Accepting guest reservations

2. Preparation work before business operation

3. Guide guests and Arrange to be seated

4. Deliver menu

5. Spread the cloth

6. Supply ice water

7. Accept orders and Serving pre-dinner drinks or pre-dinner wine

8. Accepting orders

9. Accepting orders for wine with meals

10. Opening wine

11. Serving wine

12. Taking food

13. Serving dishes

14. Serving guests during their meal

15. Clean the table

16. Accept orders and serve snacks, drinks or wine after meals

17. Serve and see off guests before leaving

Eighteen. Guest checkout

Nineteen. Rearrange and arrange the table and tableware

Twenty. Cleaning up after business operation

Western food Serving process:

1. Western food ordering and serving order

There are four or five categories on the Western food menu, which are appetizers, soups, salads, seafood, meat, snacks, etc.

The main course should be decided first. If the main course is fish, choose meat for the appetizer, which will be more varied in taste. Except for those with particularly large appetites, it is not necessary to have a complete meal from a single dish on the menu. Just an appetizer, a main course, and a dessert are enough. You can omit the soup or omit the appetizers, which is also an ideal combination (but in Italian cuisine, pasta is considered soup, so in principle these two dishes should not be ordered together).

The formal order of serving the full meal is:

1) Appetizer. The first course of Western food is the appetizer, also called appetizer. Appetizers generally include cold appetizers and hot appetizers. Common varieties include caviar, foie gras, smoked salmon, cocktail cups, butter chicken crisp boxes, baked snails, etc. Because they are meant to appetize, appetizers generally have special flavors, mainly salty and sour, and are small in quantity but of high quality.

2) Soup. Unlike Chinese food, the second course of Western food is soup. Western soups can be roughly divided into four categories: clear soup, cream soup, vegetable soup and cold soup. Varieties include oxtail soup, various cream soups, seafood soup, American clam soup, Italian vegetable soup, Russian borscht, and French baked onion soup. There are fewer varieties of cold soup, including German cold soup, Russian cold soup, etc.

3) Side dishes. Fish dishes are generally served as the third course of Western food, also known as side dishes. Species include various freshwater and seawater fish, shellfish and molluscs. Usually aquatic products, eggs, breads, and crispy box dishes are called side dishes. Because the meat of fish and other dishes is fresh and tender, it is easier to digest, so it is placed in front of meat dishes, and its name is also different from meat dishes as main dishes. Western fish dishes pay attention to the use of special sauces, such as tartar sauce, Dutch sauce, hotel sauce, white cream sauce, archbishop sauce, American sauce and sailor fish sauce.

4) Main course. Meat and poultry dishes are the fourth course of Western food, also called the main course. The raw materials of meat dishes are taken from various parts of meat such as cattle, sheep, pigs, cowboys, etc. The most representative ones are beef or steak. Steak can be divided into sirloin steak (also called sirloin steak), fillet steak, "T" bone steak, thin steak, etc. according to its parts. Commonly used cooking methods include roasting, frying, grilling, etc. The sauces used with meat dishes mainly include Spanish sauce, thick roast sauce, mushroom sauce, Blanche sauce, etc.

The raw materials of poultry dishes are taken from chicken, duck, and goose. Game meat such as rabbit and venison are usually also included in poultry dishes. The largest variety of poultry dishes is chicken, including pheasant, turkey, and bamboo chicken, which can be boiled, fried, roasted, and braised. The main sauces include yellow gravy, curry sauce, cream sauce, etc.

5) Vegetable dishes. Vegetable dishes can be arranged after meat dishes or served at the same time as meat dishes, so they can be counted as a dish or a side dish. Vegetable dishes are called salads in Western food. Salads served with the main course are called raw vegetable salads, usually made with lettuce, tomatoes, cucumbers, asparagus, etc.

The main salad dressings include vinegar sauce, French sauce, dry island sauce, cheese salad sauce, etc.

In addition to vegetables, there is also a type of salad made with fish, meat, and eggs. This type of salad generally does not add sauce and can be used as a starter in the meal sequence.

There are also some vegetables that are cooked, such as broccoli, boiled spinach, and fried potatoes. Delicatessen vegetables are usually served on the dinner plate together with the meat dishes of the main course, called side dishes.

6) Desserts. Desserts in Western food are eaten after the main course and can be regarded as the sixth course. In a real sense, it includes all the food that comes after the main course, such as puddings, pancakes, ice cream, cheese, fruits, etc.

7) Coffee and tea. The last course of a Western meal is a drink, coffee or tea. Drinking coffee usually requires adding sugar and whipping cream. Tea is usually served with peach slices and sugar.