国际商务礼仪_Table Manners.doc

Table MannersSection One Dinner CoursesIn its simplest form, a dinner can consist of three or four courses, such as soup, salad, meat and dessert. 1. StartersHORS DOEUVREHors doeuvre or appetizers are served before the main courses of a meal.If there is an extended period between when guests arrive and when the meal is served (for example, during a cocktail hour), these might also serve the purpose of sustaining guests during the wait. Hors doeuvre are sometimes served with no meal served afterward. This is the case with many reception and cocktail party events.Hors doeuvre may be served at the table as a part of the sit-down meal or they may be served before sitting at the table. Hors doeuvre prior to a meal are either stationary or passed. Stationary hors doeuvre are also referred to as table hors doeuvre. Passed hors doeuvre are also referred to as “butler-style,” “butlered” or “butler-passed” hors doeuvre.In catering, both frozen and fresh hors doeuvre are served. Generally the fresh, handmade items are more flavorful, beautiful and expensive. Hors doeuvre might include: Canaps, Cold cuts, Crudits, Snack foods, Cheeses, Sausages, Dumplings and Bruschetta.A more substantial starter or first course served at the table might be referred to as an entre (outside the U.S. and English Canada).ENTREToday, what is called an entre elsewhere is called the first course, appetizer, or starter.An entre traditionally refers to a smaller course that precedes the main course; however, in the United States and English Canada the entre is a synonym for the main course. In its use outside of North America, an entre is more substantial than hors duvres and better thought of as a half-sized version of a main course, and restaurant menus will sometimes offer the same dish in different-sized servings as both entre and main course.SOUPSoup is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth.Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consomm. Thick soups are classified depending upon the type of thickening agent used: pures are vegetable soups thickened with starch; bisques are made from pured shellfish thickened with cream; cream soups are thickened with bchamel sauce; and velouts are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain. Fruit soups are served hot or cold depending on the recipe. Many recipes are for cold soups served when fruit is in season during hot weather. Some like Norwegian fruktsuppe may be served hot and rely on dried fruit such as raisins and prunes and so could be made in any season. Fruit soups may include milk, sweet or savory dumplings, spices, or alcoholic beverages like brandy or champagne.Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. In summer, they can form part of a dessert tray.2. Main CoursesA main course is the featured or primary dish in a meal consisting of several courses. In North America, the main course can also be called the entre; however, in some menus the main course follows the entre, or entry, course, and the salad course. It is sometimes called the meat course.The main course is usually the heaviest, heartiest, and most complex or substantive dish on a menu. The main ingredient is usually meat or fish; in vegetarian meals, the main course sometimes attempts to mimic a meat course.In formal dining, a well-planned main course can function as a sort of gastronomic apex or climax. In such a scheme, the preceding courses are designed to prepare for and lead up to the main course in such a way that the main course is anticipated and, when the scheme is successful, increased in its ability to satisfy and delight the diner. The courses following the main course then calm the palate and the stomach, acting as a sort of denouement or anticlimax.The main course is most often preceded by an appetizer, soup, or salad, and followed by a dessert. 3. SaladThe salad course refers to service of any green vegetable, although it is commonly thought of as involving lettuce. This course is formally after the main course, but regional tradition may be to serve it just before the main course.is often served as an appetizer before a larger meal in the United States, but in Europe it is often served after the main course at a formal dinner. It usually includes vegetables and/or fruits, often with a dressing, occasionally nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, or whole grains. The green salad or garden salad is most often composed of some vegetables, built up on a base of leaf vegetables such as one or more lettuce varieties, spinach, or rocket put together. The salad leaves are cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement. Other common vegetables in a green salad include cucumbers, peppers, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients such as tomatoes, pasta, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red peppers, cooked potatoes, rice, sweet corn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp) are sometimes added to salads.Popular types of garden salads: Caesar salad, Chef salad, Chinese chicken salad, Cobb salad, Greek salad, Michigan salad.4. DessertsDessert typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. Common desserts include cakes, cookies, fruits, pastries, ice cream, and candies.The word dessert is most commonly used for this course in U.S., Canada, Australia, and Ireland, while sweet, pudding or afters would be more typical terms in the UK and some other Commonwealth countries, including India. Pudding is the proper term, dessert is only to be used if the course consists of fruit, and sweet and afters are colloquial.Some have a separate final sweet course but mix sweet and savory dishes throughout the meal as in Chinese cuisine, or reserve elaborate dessert concoctions for special occasions. Often, the dessert is seen as a separate meal or snack rather than a course, and may be eaten apart from the meal (usually in less formal settings). Some restaurants specialize in dessert. In colloquial American usage dessert has a broader meaning and can refer to anything sweet that follows a meal, including milkshakes and other beverages.5. A Full Course DinnerA full course dinner is made up of multiple courses or dishes. Under no circumstances would a private dinner, no matter how formal, consist of more than Hors doeuvre, Soup, Fish, Entre, Roast, Salad, Dessert and Coffee in this order. A sample seven-course menu is given below:Seven -Course MenuCourse NumberCourseWine1Shrimp cocktail, oysters, clams on Chablis, the half shellChablis2Soup (usually clear)Sherry3Fish (hot or cold. The separate fish course is rarely seen in the United States. However, it is very common in Europe. )Rhine4Main course of meat (usually beef) and vegetablesClaretorMain course of game and vegetablesBurgundy5SaladClaret/Burgundy6Dessert (ice cream, sherbet)Champagne7Fruit (pears, grapes)ChampagneIn formal dining, however, a full course dinner can consist of five, eight, ten or twelve courses, and, in its extreme form, has been known to have twenty-one courses. In these more formalized dining events, the courses are carefully planned to complement each other gastronomically. The courses are smaller and spread out over a long evening, up to three, four or five hours, and follow conventions of menu planning that have been established over many years. An example of a twenty-one course dinner follows:1. Palate cleanser, or amuse2. Second amuse 3. Caviar4. Cold appetizer5. Thick soup6. Thin soup 7. Shellfish8. Antipasto9. Pasta10. Intermezzo (Sorbet) 11. Quail12. Wild mushrooms13. Beef14. Green salad15. Pudding16. Ice cream17. Puffed pastry filled with herbed mousse 18. Cheese19. Fruit20. Coffee21. Petit fourSection Two Food and Drink1. The Food List Common foods include meats, vegetables, fruits, seafood, dairy, pasta, eggs and so on. A relatively detailed introduction to meat, which is always cooked and served as a main course dish, and brief introductions to other food categories are given in this subsection.MEATIn gastronomy, meat is basically divided into red meat and “white meat” according to its color when the meat is raw. Red meat is darker-colored meat, while white meat refers to any lighter-colored meat, often contrasted with each other. The exact definitions of red meat and white meat vary by time, place, and culture, but domestic chicken and rabbit are invariably considered white, while the meat of adult mammals, such as beef, mutton, and horse is invariably considered red. The meat of young mammals such as veal and milk-fed lamb are considered white; while the meat of duck and goose is considered red. A newer definition in the United States of America emphasizes not the appearance and strength of taste, but the fat content, making white meat synonymous with lean meat; traditionally white meats such as lamb and veal are reclassified as red. Even fish and seafood, including fatty and dark-fleshed fishes such as salmon, mackerel and tuna, are called white meat. Game is sometimes put in a separate category altogether (French viandes noires black meats). Within poultry, White meat or light meat also refers to the lighter-colored meat as contrasted with dark meat. The different colors are based on the different locations of the muscles. Dark meats occur in the legs. In contrast the white meat, generally found within the breasts of the birds. Birds which use their chest muscles for sustained flight (such as geese and ducks) have dark meat throughout their bodies.SteakSteak is regarded as one of the quintessential dishes of Western cuisine.In the United States, a typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. A small serving of cooked vegetables accompanies the meat and side, with green beans, creamed spinach, asparagus, tomatoes, mushrooms, peas and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called surf and turf or reef and beef. Special steak knives are provided along with steak; steak knives are sharper than most table knives and are usually serrated. In France, beef steak is usually served with French fried potatoes, and the combination is known as steak-frites. Vegetables are not normally served with steak in this manner, but a green salad may follow. In the United Kingdom they are also served with French fried potatoes although they are often thicker than the French variety and the combination is called Steak and Chips. Peas, half a tomato or a fried onion ring often feature on the plate too.In Italy, from the 1960s onward the so called economic boom allowed more and more Italians to switch to a red meat-heavy diet. Some zones of Piedmont and Tuscany were still renowned for their beef. Bistecca alla fiorentina is a well-known specialty of Florence; it is typically served with just a salad or Tuscan beans.DEGREE OF COOKING STEAKThe amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked:Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo. Blue rare or very rare - (37.8C/100F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as blood rare. In the United States this is also sometimes referred to as Black and Blue or Pittsburgh Rare. Rare - (48.9C/120F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm. Rare plus - The outside is gray-brown, and the middle of the steak is mostly red and warm, with some pink. Often ordered by those who prefer medium rare and dont mind rare but worry about overcooking towards medium. Medium rare - (52.2C/126F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level. Medium - (57.2C/135F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown. Medium well done - (62.8C/145F degrees core temp) The meat is light pink surrounding the center. Well done - (73.9C/160F degrees core temp) The meat is gray-brown throughout and slightly charred. TYPES OF BEEF STEAKSFilet mignon A small, choice tenderloin, the most tender cut.Rib eye steak A rib steak consisting of only the longissimus muscle. This is the same cut used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. A Popeseye Steak is cut from this.Rump steak or Round Steak A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough, if not cooked properly. Sirloin steak A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.T-bone steak and Strip Steak or Porterhouse - The tenderloin and strip loin, connected with a T-shaped bone. The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse- though generally tougher in the strip- will have more tenderloin. T-Bone and Porterhouse steaks are generally the most expensive steaks on a menu.VEGETABLESAll most all kinds of vegetables can be seen on our daily diet, including potatoes, tomatoes, onions, peppers, beans, cauliflowers, pumpkins, etc. In western cuisine, vegetables are usually cooked as side dish in addition to a main course, such as green salad (page 2).FRUITSApples, bananas, pears Fruits can be cooked and served as salad or desserts.SEAFOODThe most famous one might be the lobster in western cuisine. Other common seafood includes oyster, clam, crab, shrimp and so on.PASTAThere are approximately 350 different shapes of pasta. A few examples include spaghetti, tagliatelle, vermicelli and macaroni.DAIRYButter, cheese, cream and yogurt are the types known to everyone.EGGSBird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used bird eggs are those from the chicken. Common Plain egg dishes are Coddled egg, Fried egg, Boiled egg, Omelette, Poached egg, Scrambled eggs, Shirred egg and Basted egg. Duck and goose eggs, and smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in England, as well as in Scandinavian countries, particularly in Norway. In some African countries, guinea fowl eggs are commonly seen in marketplaces, especially in the spring of each year. Pheasant eggs and emu eggs are perfectly edible but less widely available. Sometimes they are obtainable from farmers, poulterers, or luxury grocery stores.Quail eggs are considered a delicacy in many countries. They are used raw or cooked as tamago in sushi. In Colombia, quail eggs are considered less exotic than in other countries, and a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick.2. Using Eating Utensils ProperlyKNIFE AND FORK It is important to hold the fork horizontally by balancing it between the first knuckle of the middle finger and the tip of the index finger while the thumb steadies the handle. The knife on the other hand is used with the tip of the index finger leaning on the blade of the knife. Do not apply too much pressure; simply use it as leverage and guidance, as you cut your food. Just remember to look around if you forget what to do in a particular situation. Just stay calm and enjoy the meal. When eating in formal situations, rest the fork and knife on the plate between mouthfuls, or for a break for conversation. If it is your sole eating instrument, the fork should be held with the handle between the index finger and the thumb and resting on the side of your middle finger. Remember that these tips are for general use; more sophisticated techniques can be acquired with time and experience.SPOONSSpoons are for coffee, tea, soup, bouillon, custard, pudding, soft desserts, but not vegetables. Eat from the side of your spoon, not the tip. Do not put the whole spoon in to your mouthWhen eating soup, dip the spoon away from you, not towards you. You may tilt your soup bowl, as long as you tilt it away from you. Start at the centre of the bowl to the farthest edge. The same rule applies for the dessert if served in a bowl.When youre finished eating your soup, if soup is served in a soup plate, lay the spoon on the edge of the plate it sits on, not on the service plate below. If its not on a plate, l