Basic Western Food Knowledge-2.ppt

Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,*,*,BASIC WESTERN FOOD KNOWLEDGE,基础食品知识,STEPHEN AND CONNIE,BASIC FOOD HYGIENE,基础的食品卫生,THE PROCESS OF CLEANING,清洁的步骤,EQUIPMENT AND UTENSILS,器具和设备,SCRAPING,擦,RINSING,除垢,WASHING,清洗,RINSE AGAIN TO REMOVE SOAP,除去肥皂,SANITISATION,卫生,BASIC FOOD HYGIENE,基础食品卫生,BENCHES AND FOOD PREPARATION,准备工作,BRUSH WIP OR SCRAPE TO REMOVE DIRT,刷或是刮落脏东西,RINSE TO REMOVE REMAINING,清除其他的污渍,WASH WITH HOT SOAPY WATER,用热肥皂水清洗,RINSE WITH HOT CLEAN WATER,用热水清洁,SOAK OR WIPE OVER SANITISER,通过杀毒水浸泡或是擦去,AIR DRY AS CLOTHS AND TEA TOWELS SPREAD BACTERIA,用干净的擦去细菌,BASIC FOOD HYGIENE,食品卫生,BE SURE OF THE FOLLOWING,确认以下的步骤,THE RIGHT CHOICE OF DETERGENT,选择正确的洗洁精,THE TYPE AND AMOUNT OF DIRT,区别不同意以上的脏物,TEMP AT WHICH DETERGENT IS EFFECTIVE,确认临时最有效的洗洁精,THE CONCENTRATION OF DETERGENT,浓缩洗洁精,BASIC FOOD HYGIENE,基础食品知识,SANITISATION IS WHERE YOU STERILISE AN AREA USING A BACTERIA KILLING PRODUCT AFTER CLEANING,清洁的最关键的地方是在清洁的以后用一些去除细菌的产品彻底的杀死,KILLS MICOBES,杀死幼虫,EVERYTHING THAT HAS FOOD CONTACT SHOULD BE SANITISED,所有和食物有接触的东西都必须保持干净,HEAT IS ALSO A SANITISER,加热也是一种清洁,WATER TEMPS MUST BE OVER 75 DEGREES TO OCCUR,热水清洗只有在,75,度的时候才起作用,BASIC FOOD HYGIENE,基础食品知识,CLEANING SCHEDULE MUST INCLUDE,清洁的时间表必须包括,THE AREA OR EQUIPMENT,器械的区域,HOW TO BE CLEANED,如何清洁,HOW FREQUENTLY,如何做到经常清洁,THE DIVISION RESPONSIBLE FOR THE CLEANING,造成清洁区别的原因是什么,BASIC FOOD HYGIENE,基础食品卫生,PEST CONTROL,有害物的控制,THEY CONTAMINATE FOOD BY,污染的控制,CARRYING HARMFUL MICROBES,注意有害的细菌,URINATING AND LEAVING DROPPINGS,排泄物,SPOILING FOOD STOCKS,变质食品的储存,BASIC FOOD HYGIENE,基础食品的卫生,TEMPERATURE CONTROL,温度的控制,ABOVE 60 DEGREES,在,60,度左右,BELOW 5 DEGREES,5,度以下,HAZARDOUS FOODS THAT SHOULD BE KEPT OUT OF THE DANGER ZONE ARE,有毒的物品需要控制在危险区以外,MEAT AND POULTRY RAW OR COOKED,肉或是家禽类,DAIRY PRODUTS,每天的常用品,EGGS,鸡蛋,ALL SEAFOOD,所有的海鲜,COOKED VEGETABLES AND CEREALS,蔬菜,COOKED RICE AND PASTA,煮好的米饭和意大利面,BASIC FOOD HYGIENE,食品的基础卫生,LESS HAZARDOUS FOODS AS PATHOGENS CANNOT GROW IN THEM,THOUGH OTHER MICROBES STILL CAN,无害的食品象病原体是很难成长的，但是通过微生物还是能成长,DRIED FOODS(UNTIL COOKED OR RE-HYDRATED),干燥的食物，比如正在煮的或是已经出了水分的,SOUR(ACIDIC)FOODS,发酸的食品,SWEET OR SALTY FOODS,甜的或是很咸的食物,FROZEN FOODS UNTIL THAWED,冰冻的食物或是解冻的,FOODS HIGH IN FAT,BUTTER,OIL,CHOCOLATE,高脂肪的食物，比如黄油或是巧克力,BASIC FOOD HYGIENE,食品的基础知识,STORAGE REQUIREMENTS,器械的储存,DRY FOODS-BETWEEN 10-21 DEGREES AND A MINIMUM OF 15 CM OFF THE FLOOR,干货，在,10,到,12,度，或是厚度在,15cm,左右的,FROZEN FOODS BELOW 18 DEGREES,冷冻食品，在,18,度以下,FRUIT AND VEGETABLES 4 DEGREES OR COLDER,水果和蔬菜，,4,度或是更冷的温度,BANANAS ONIONS AND POTATOES IN DRY STORAGE BETWEEN 10 AND 21 DEGREES,香蕉和土豆应该储存在,10,度到,12,度的地方,BASIC FOOD HYGIENE,基础的食物卫生,COOKED FOODS,煮熟的食物,IF A LARGE BATCH IS COOKED AND NEEDS TO BE STORED SUCH AS SAUCE,RICE OR GRAVIES THE FOLLOWING MUST BE FOLLOWED,如果大量的食物已经别煮好的话，比如说汁或是米饭,DIVIDE INTO SMALLER AMOUNTS IN SMALL SHALLOW CONTAINERS,把食物分成小部分，用小的容器装好,STIR REGULARLY,正常的移动,USE ICE BATHS TO REDUCE TEMP QUICKLY,放在冰室里减低温度,USE LEFTOVERS WITHIN 72 HOURS UNLESS FROZEN,除非是冰冻的，残留的食品只能留,72,个小时,LABEL FOOD WITH USE BY DATE,有便签的食物只能根据日期来使用,BASCI FOOD HYGIENE,食品的基础知识,THAWING FOOD,融化的食物,MUST NOT ENTER THE TEMP DANGER ZONE WHILE THAWING,当融化的时候，不要放在使用区里,SHOULD BE LEFT IN THE FRIDGE AT 4 DEGREES LEAVING SPACE AROUND FOR AIR,一定要存放在冰箱里，保持,4,度,IN MICROWAVE ONLY WHEN COOKED OR EATEN IMMEDIATELY,如果放进了微波炉的东西，一定要马上使用,UNDER COLD RUNNING WATER FOR ITEMS WRAPPED IN PLASTIC,用塑料包装的东西一定要放在冷水里冷却,BASIC FOOD HYGIENE,基础的食品卫生,FOOD SHOULD ONLY BE COOKED AFTE IT HAS BEEN,食品只能被煮好在以下的情况,COMPLETELY THAWED,完成解冻,REHEATING FOOD,重新加热,REHEAT RAPIDLY TO MINIMUM OF 60 DEGREES,迅速的加热只能在,60,度,HIGHEST POSSIBLE TEMP SHOULD BE USED,最高的温度必须被使用,NEVER USE HOLDING UNITS OR BAIN MARIES TO REHEAT FOOD,永远不要用加有热水的加热炉加热,BASIC FOOD HYGIENE,食品的基础卫生,SEPERATING RAW AND COOKED FOOD,把煮好的食物和生的食物分开,THE PROCES OF MICROBES BEING TRANSFERRED FROM ONE PLACE TO ANOTHERIS CALLED CROSS-CONTAMINATION,把带有微生物的食物从一个地方放到另一的地方，是交叉感染,EXAMPLE-IF THE SAME BOARD USED TO CUT UP SALAD HAD BEEN USED TO CUT UP RAW CHICKEN,例子，不要用切沙拉的切板来切生的鸡肉,BASIC FOOD HYGIENE,基础的食品知识,USE DIFFERENT KNIVES FOR RAW AND COOKED FOOD,用不得到切不同的食物，生的或是熟的,DIFFERENT CHOPPING BOARDS FOR DIFFERENT TYPES OF FOOD,不同的切板切不同的食物,IF ON DISPLAY ENSURE RAW AND COOKED FOODS SEPERATED,确定生的食物和煮好的食物是分开的,THOUROUGHLY WASH HANDS AND DRY BEFORE TOUCHING OR PREPARING FOODS AND BEFORE MOVING ON TO NEW FOOD GROUPS,在接触其他食物的时候要先把手洗好,BASIC FOOD ORDER TAKING,基础的点单知识,KNOW THE MENU AND WINE LIST AND SPECIALS OF THE DAY,知晓每天特殊的菜单和酒水,KNOW PREPARATION METHODS AND TIMES,直到准备的过程,STAND STRAIGHT AND SPEAK CLEARLY,战直，说话清楚,MAKE SUGGESTIONS USING SELLING TECHNIQUES,用一些销售技巧给客人建议,WRITE THE ORDER DOWN CLEARLY,把客人需要的食物写下,REMOVE MENU FROM GUESTS,从客人那里把菜单拿回来,DOUBLE CHECK THE ORDER,在和客人确认菜单,TRANSFER TO CORRECT AREA,把菜单传送到正确的地方,BASIC ORDER OF SETTING UP,基础的菜单餐具摆设,PLACE TABLES IN CORRECT POSITION,把桌子摆在正确的位置,PLACE CHAIRS,摆放椅子,LAY NAPKINS AND PLACEMATS,摆餐巾和更换,MAIN COURSE KNIVES,主菜刀,MAIN COURSE FORKS,主菜叉,MENU SPECIFIC ITEMS,菜单的特殊设置,SIDE PLATES,面包盘,SIDE KNIVES,面包刀,GLASSES,杯子,ACCOMPANIMENTS,随餐物,BASIC SETTUP GUIDELINES,基础的摆设,CUTLERY MAIN COURSE PLATE SIZE APART(APPROX 23CM),主菜的餐具分开放,MAIN KNIFE(RIGHT)AND FORK(LEFT),右刀左叉,SHOULD BE 1 CM FROM PLATE,距离在,1cm,左右,SIDEPLATES POSITIONED ON GUESTS LEFT HAND SIDE AND 1 CM FROM EDGE OF TABLE,面包盘在客人的左边，离桌子,1,厘米左右,SIDE KNIVES PLACED ON SIDE PLATE ON ROGHT HAND SIDE.ALLOWS ROOM FOR BREAD ROLL,面包刀在盘子的左边，可以放面包,BLADES OF ALL KNIVES SHOULD FACE THE LEFT,刀面应该朝左面,BASIC TABLE SETTUP,FIRST WINE GLASS 2.5 CM FROM TOP OF MAIN KNIFE,第一的酒杯应该里主刀,2,。,5cm,ADDITIONAL GLASSWARE PLACED 45 DEGREE ANGLE TO THE LEFT OF 1ST WINE GLASS,其他的酒杯离第一酒杯,45,度角摆放,FOLDED NAPKIN IS THEN PLACED IN CENTRE OF MAIN PLATE,餐巾摆在餐具的中间,ADDITIONAL CUTLERY IF REQUIRED THEN PLACED ON OUTSIDE OF THE MAIN COURSE CUTLERY WORKING OUT,增加餐具，当有其他要求的时候,TABLEWARE MUST BE SPOTLESS,桌布应该没有污渍,EVERY TABLE SHOULD BE SET SIMILAR,每张桌子应该相似,BASIC TABLE SETTUPS,THERE ARE TWO BASIC TYPE OF SETTUPS/COVERS,有两种摆台,ALA CARTE,高级餐厅,SET MENU,固定菜单,ALA CARTE MENU,高级餐厅,FEATURES A VARIETY OF DISHES ALL INDIVIDUALLY PRICED,所有的种类的食物的价钱是不一样的,GUEST SELECTS DISHES THEY WOULD LIKE USUALLY UP TO THE MAIN COURSE,客人选择食物一般是根据主食来选的,ONCE GUEST HAS ORDERED ADDDITIONAL CUTLERY CAN BE SET,如果客人点了其他的食物，餐具也要增加,SET MENU,固定菜单,CONSISTS OF PRE ARRANGED FOOD AT A FIXED PRICE FOR THE WHOLE MEAL,综合的食物有一个固定的价钱,CAN PRE-SET ALL CUTLERY INCLUDING DESSERT IN ADVANCE AND GLASSES,所有的食物包括一样的餐具和杯子,SOUP,汤,ENTRE,前菜,MAIN COURSE,主食,DESSERT,甜点,WHITE WINE RED WINE,白酒和红酒,BASIC FOOD KNOWLEDGEMEALS OF THE DAY,基础的食品知识,WESTERN MEAL TIMES,西方食物的时间,BREAKFAST 7AM-10AM,早餐,BRUNCH 10-MIDDAY,早午饭,LUNCH 12-3PM,中餐,AFTERNOON TEA 3.30 PM 5PM,下午茶,DINNER 6PM-9.30PM,晚餐,SUPPER 10PM MIDNIGHT,夜宵,BREAKFAST,早餐,ENGLISH BREAKFAST,英式早餐,COOKED AND MAY INCLUDE BACON,EGGS,LIVER,HADDOCK,BAKED BEANS,BEVERAGES,TOAST AND CONSERVES,包括，熏肉，鸡蛋，肝，鳕鱼，豆，饮料，土司,WESTERN BREAKFAST,西式早餐,CONTINENTAL,欧陆式,SET STYLE,LIGHTER THAN ENGLISH,INCLUDES BREADS,CROISSANTS,CONSERVES AND COFFEE,比英式早餐要淡，包括面包，牛角包和咖啡,WESTERN BREAKFAST,AMERICAN,美式,COOKED BREAKFAST INCLUDING SWEETER ITEMS SUCH AS PANCAKES,WAFFLES,SAUSAGES,FRENCH TOAST AND COFFEE,包括煮好的食物，甜食，象烤薄饼，香肠和法式面包,WESTERN BREAKFAST,BUFFET,自助,MAY INCLUDE ALL OF THE ABOVE AND IS SET OUT BUFFET STYLE FOR GUESTS TO HELP THEMSELVES,包括以上我们所说的早餐的综合,WESTERN MEALS,BRUNCH,早中餐,A CONTRACTION OF BREAKFAST AND LUNCH,USUALLY CONTAINS ALL ITEMS FROM BRAKFAST BUFFET PLUS SEVERAL LUNCH DISHES.NORMALLY OFFERED ON WEEKENDS,包括早餐和中餐所有的食物，并且一般在周末提供,WESTERN MEALS,LUNCH,中餐,IN SOME COUNTRIES THE MAIN MEAL OF THE DAY,ALTHOUGH IN MANY COUNTRIES TREATED AS A LIGHTER MEAL AND SMALLER PORTIONS OFFERED,在有些国家，这是一天中最重要的一顿饭，有些国家则觉得因该比较淡,WESTERN MEALS,AFTERNOON TEA,下午茶,USUALLY A SELECTION OF SANDWICHES,SMALL PASTRIES AND CAKES WITH TEA OR COFFEE,一般包括三明治，小的甜点和蛋糕,WESTERN MEALS,DINNER,晚餐,GENERALLY THE MAIN MEAL OF THE DAY,NORMALLY CONSUMED AFTER WORK,是一天里面做主要的一吨，一般是在工作以后吃,GENERALLY INCLUDES ENTRE AND DESSERT AND USUALLY CHARGED AT A HIGHER PRICE,包括前餐，和甜点，一般价钱不低,WESTERN MEALS,SUPPER,夜宵,CAN ALSO BE AN ALL NIGHT MENU IN THE HOTEL OFFERING TOASTED SANDWICHES,SAVOURIES,CHEESES AND SMALL GOODS,可以是酒店提供的，包括一些三明治，开胃菜和芝士,BASIC WESTERN FOOD KNOWLEDGE,WHEN SERVING COURSE,服务主菜,SERVE FOOD IN CLOCKWISE DIRECTION,服务的时候应该是顺时针方向,BRING PLATES OUT IN CORRECT ORDER FOR SERVING,传递正确的菜单,KNOW WHO ORDERED WHAT,知道是谁点的菜,KEEP YOUR FINGERS OFF THE PLATE,让你的手指和盘子保持距离,ALWAYS SERVE THE MAIN PART FACING THE GUEST AT 6 OLOCK,把主食放在客人,6,点钟的方向,WHEN EVERYONE IS SERVED CHECK FOR DRINKS,ACCOMPANIMENTS AND TOP UP THE WINE,但每个人都有主食了以后，看看酒水,RETURN EVERY FEW MINUTES TO CHECK,过几分钟就回来看看,BASIC WESTERN FOOD KNOWLEDGE,STANDARD SEQUENCE OF SERVICE FOR PLATED LUNCHEON AND DINNER,高级餐厅服务程序,GREET GUEST,欢迎客人,SEAT THE GUEST,引客人入座,UNFOLDING AND PLACING NAPKIN,打开餐巾,OFFERING BEVERAGES,提供酒水,PRESENT AND EXPLAIN MENU,解释菜单,PRESENT WINE LIST,呈现酒水单,SERVE BEVERAGES,服务饮料,SERVE BREAD ROLLS,服务面包,TAKE THE ORDER,点菜,CHANGE THE COVER,换盖子,SERVICE OF WINES,服务酒水,SERVE FIRST COURSE,服务第一道菜,BASIC WESTERN FOOD KNOWLEDGE,CLEARANCE OF FIRST COURSE,清理第一道菜,SERVE OF MAIN COURSE/WINE/BEVERAGES,服务主菜和酒水,RE-OFFER BREAD ROLLS,加面包,SERVE MAIN COURSE ACCOMPANIMENTS,服务其他的主食,CLEARANCE OF MAIN COURSE,清理主菜,DE-CRUMBING THE TABLE,清理桌子,PRESENT/EXPLAIN DESSERT MENU AND WINE LIST,解释甜点和酒单,BASIC WESTERN FOOD KNOWLEDGE,TAKE THE DESSERT ORDER,点甜点,SERVE DESSERT BEVERAGE,服务饮料,POSITION DESSERT CUTLERY,放准确的餐具,SERVE DESSERT,服务甜点,CLEAR DESSERT,收甜点,CLEAR GLASSWARE,收杯子,OFFER PORT/LIQUEUR,点酒,BASIC WESTERN FOOD KNOWLEDGE,POSITION OF CHEESE CUTLERY/CROCKERY,准备芝士餐具,SERVICE OF CHEESE,服务芝士,OFFER COFFEE,提供咖啡,POSITION OF COFEE CUP/MILK,SUGAR AND AFTER DINNER MINT,在晚餐后，准备咖啡和糖,SERVICE OF COFFEE,服务咖啡,CLEARING THE TABLE,清理桌子,BASIC WESTERN FOOD KNOWLEDGE,COMPLETION OF SERVICE,结束服务,CLOSING THE BILL,关账,PRESENTING THE BILL,呈现帐单,FINALISING THE BILL,结束帐单,FAREWELLING THE GUEST,告别客人,RE-SETTING THE TABLE,重新摆桌,BASIC WESTERN FOOD KNOWLEDGE,FILET MIGNON-CUT OF FILLET OF BEEF,指的是切好的牛肉片,FLAMBE-TO FLAME,在火上烧的食物,FAST FOOD LIMITED MENU,QUICK SERVICE,快餐，有选择的食物，和很快的服务,FULL HOUSE-ALL ROOMS OR TABLES OCCUPIED,满房，指的是所有的桌子都满了,GATEAU-A CAKE OR TART,奶油蛋糕,GRATUITY-AMOUNT OF MONEY ADDED TO THE GUESTS BILL TO REWARD FOR GOOD SERVICE,小费，指的是客人对你的服务很满意，给你额外的钱,GUERIDON-A SMALL TABLE OR TROLLEY PLACED BESIDE THE CUSTOMERS TABLE FOR EXTENSION OF SERVICE-CAN INCLUDE FILLETING OF FISH,LADLING OF SOUPS OR PORTIONING OF CHICKEN,侧桌服务，在客人主桌边上，有一个小桌子，做额外的服务，可以分菜或是呈汤,HOST/HOSTESS THE PERSON WHO RECEIVES THE CUSTOMER AT THE ENTRANCE,引客，指的专门在门口接待客人的人,JULIENNE-CUT IN THIN STRIPS(VEGETABLES),蔬菜的一种切法,CONCASSE-PEELD,SEEDED AND DICED E.G A TOMATO,指得把西红柿切成很碎,CONDIMENTS-SALT,PEPPER,MUSTARD,SUGAR,辅助用品，指的盐，胡椒，糖,CONSOMME-CLEAR DE-FATTED BROTH,一种肉煮的清汤,BASIC WESTERN FOOD KNOWLEDGE,CORKAGE-A SURCHAGE ON ALCOHOLIC BEVERAGES WHICH APPLIES TO BOTTLES PURCHASED OUTSIDE AND BROUGHT INTO THE RESTAURANT,开瓶费，自带的酒水，我们所求得额外费用,COULIS-LIQUID PUREE,一种浓汤,CRUMBING DOWN-REMOVING CRUMBS AND DEBRI FROM TABLE AFTER MAIN COURSE,清理桌子，有一种工具，清理桌上的赃物,DEMI GLACE-BASIC BROWN SAUCE,最基础的棕色调味料,DESSERT-THE SET COURSE AT THE END OF THE MEAL,甜点，在主食以后的食品,ENTRE-COURSE SERVED BEFORE THE MAIN,前餐，在主食之前服务的,ESCARGOTS SNAILS,法式蜗牛,BASIC WESTERN FOOD KNOWLEDGE,AL DENTE-THE POINT AT WHICH PASTA SHOULD BE COOKED,意大利面必须被煮好,AU GARTIN-SPRINKLED WITH BREADCRUMBS OR GOAS,面包块,CHEESE AND BROWNED,干酪,BECHAMEL-BASIC WHITE SAUCE,调味酱，基础的白色调味酱,BRIOCHE-RICH SWEET YEAST BREAD,法式甜蛋糕，很甜的发酵面包,CALAMARI-SQUID,鱿鱼,CANAPE-SMALL SAVOURY WITH A BASE OF BREAD OR BISCUIT,以面包或是饼干为底的开胃菜,COMPOTE-FRESH OR DRIED FRUITS COOKED IN SYRUP SERVED HOT OR COLD,新鲜水果或是干水果浇汁的热的或是冷的食物,CROUTON-DICED,FRIED BREAD USED AS GARNISH,切碎的，面包装饰,ESCALLOPE-A THIN SLICE CUT ON THE SLANT,带子,FLORENTINE-A DISH THAT INCORPORATES SPINACH,菠菜混合食物,FRAPPE-CHILLED ON ICE,果汁薄冰,FUME-SMOKED,腌类,GNOCCHI-SMALL DUMPLINGS MADE OF POTATO,用土豆做的小面团,HOLLONDAISE-HOT SAUCE BASED ON EGG YOLKS AND BUTTER,热的酱，安放在蛋黄或是黄油上,KEBAB-MEAT COOKED ON SKEWER,烤肉,MARINADE-MIXTURE OF OIL WINE USED TO SOAK RAW MEATS,腌炮汁,BASIC WESTERN FOOD KNOWLEDGE,MEDALLION-ROUND PIECE OF MEAT,圆形的肉,MERINGUE-WHIPPED AND BAKED EGG WHITE,打碎的烤过的蛋白,MISE EN PLACE-EQUIPMENT AND FOOD PREPARED IN READINESS FOR SERVICE,准备，在服务过程中需要的设备和工具,PATE DE FOIE GRAS-PART OF THE LIVER OF FORCE FED GEESE OR DUCK,鸭肝,PETIT FOURS-DECORATED SMALL SPONGE PIECES SERVED WITH COFFEE,给咖啡做装饰的泡沫,RESERVATION-A CUSTOMER HAS A TABLE OR AREA PUT ASIDEFOR THEIR USE,预定,SIDE STATION-A WORK STATION SITUATED IN A FOOD SRVICE AREA FROM WHICH THE WAITER CAN WORK AND REPLENISH SERVICE EQUIPMENT,工作台，准备服务器具或是摆台的地方,SILVER SERVICE-A METHOD OF TABLE SERVICE WHERE THE FOOD ITMS ARE SERVED BY THE WAITER FROM A PLATTER USING A SPOON AND FORK,高级服务，服务员为客人用夹子为客人提供的服务,TABLE DHOTE-PRE-PRICED OR PRE-SELECTED MENU,预选的菜单,WAITERS FRIEND-A COMBINATION BOTTLE OPENER,CORKSCREW PEN KNIFE USED BY WINE WAITERS,为酒服务生准备的综合开酒器,ZEST-THIN STRIP OF THE PEEL OF THE FRUIT,给水果脱皮的工具,BASIC WESTERN FOOD KNOWLEDGE,MORNAY-A CHEESE SAUCE,芝士汁,MIXED GRILL-COMBINATION OF MEATS SUCH AS LAMB,STEAK,SAUSAGE,羊肉，牛排和香肠综合的烧烤,MOUSSE-A HOT OR COLD,SWEET OR SAVOURY DISHES OF LIGHT CONSISTENCY CONTAINED WHIPPED CREAM,目斯，一种甜品,NOISETTE-SMALL PICE OF LAMB FROM THE BONED LOIN,小块的羊肉，从羊的腰部切的,PESTO-COMBINATION OF BASIL,GARLLIC,LEMON,PINENUTS AND OIL,综合了大蒜，柠檬，和花生和油,PROSCUITTO-SMOKED PICE ITALIAN HAM SLICED THINLY AND SERVED RAW,意大利熏肉，切成很小块服务,RAGOUT-A STEW OF BEEF,LAMB OR GAME,焖的牛肉或是羊肉,RATATOUILLE-COOKED VEGETABLE DISH OF ONIONS,TOMATO,EGG PLANT,ZUCCHINI AND GARLIC,炒的蔬菜，用了洋葱，西红柿，西葫芦，和大蒜,RISOTTO-RICE COOKED IN WINE OR STOCK,在就酒里的米饭,SAUTE-TO FRY IN A SMALL AMOUNT OF FAT,炸的肥肉,SEASON-ADD SALT AND PEPPER TO ENHANCE THE FLAVOUR,加盐和胡椒,BASIC WESTERN FOOD KNOWLEDGE,SOUPS,汤,SEAFOOD BISQUE,海鲜汤,TOMATO,西红柿,POTATO AND LEEK,土豆和大葱,CARROT AND GINGER,胡萝卜和姜,MINESTRONE,意大利蔬菜汤,BREAM OF CHICKEN,盘装鸡,CREAM OF MUSHROOM,奶油蘑菇,PEA AND HAM,豆子和火腿,BORTSCH,罗颂汤,BASIC WESTERN FOOD KNOWLEDGE,意大利面的种类,PASTAS,意大利面,SPAGHETTI BOLOGNAISE,意大利细面和牛肉酱,GNOCCHI,意大利面团,RAVIOLI,意大利面饺子,PASTA PRIMAVERA,LASAGNE,烤宽面条,CANNELONI,SPAGHETTI NAPOLITAINE,BASIC WESTERN FOOD KNOWLEDGE,TYPES OF SEAFOOD,海鲜的种类,OYSTERS,蚝,PRAWNS,虾,CALAMARI,SQUID,章鱼,LOBSTER,龙虾,WHITEBAIT,鳕鱼,SOLE,圣子,CAVIAR,鱼子酱,BARRAMUNDI,澳洲肺鱼,TROUT,鲑鱼,LING FISH,鲱鱼的一种,SALMON,三文鱼,CRAYFISH,小龙虾,BASIC WESTERN FOOD KNOWLEDGE,TYPES OF VEGETABLES,蔬菜的种类,AUBERGINE,茄子,CAULIFLOWER,花菜,CARROT,胡萝卜,BROCCHOLI,西兰花,SNOW PEAS,豌豆,PEAS,豆子,BEANS,长豆,BRUSSEL SPROUTS,牙菜,POTATO,土豆,PUMPKIN,兰瓜,MUSHROOM,蘑菇,CABBAGE,卷心菜,ONION,洋葱,GARLIC,大葱,SWEET POTATO,田土豆,BASIC WESTERN FOOD KNOWLEDGE,TYPES OF SALADS,沙拉种类,LETTUCE,莴笋,TOMATO,西红柿,BEAN SPROUTS,豆芽菜,CUCUMBER,黄瓜,RADISH,萝卜,CELERY,芹菜,WATERCRESS,豆瓣菜,BASIC WESTERN FOOD KNOWLEDGE,TYPES OF BREADS,面包的种类,WHITE,白的,BROWN,棕色,GARLIC,葱,HERB,香草,PESTO,香草酱,WHOLEMEAL,全麦,RYE,黑麦,SOURDOUGH,酵母,LEVEN,TURKISH,土耳其,PUMPERKNIKEL,南瓜,BRUSHETTA,BASIC WESTERN FOOD KNOWLEDGE,FRUITS,水果,ORANGE,桔子,APPLE,苹果,PEAR,梨,PEACH,桃子,BANANA,香蕉,STRAWBERRY,草莓,RASPBERRY,红莓,BLUEBERRY,蓝莓,APRICOT,杏,GRAPE,葡萄,LYCHEE,荔枝,WATERMELON,西瓜,ROCKMELON,HONEYDEW MELON,哈密瓜,BASIC WESTERN FOOD KNOWLEDGE,APPETISER-NORMALLY A COLD DISH USED TO STIMULATE THE APPETITE,开胃菜,SORBET-SMALL PORTION OF WATER ICE FLAVOURED WITH A TANGY FRUIT AND SERVED IN A SMALL SHERRY GLASS OR CHAMPAGNE FLUTE.IT CLEANSES THE PALATE AND NEUTRALISES THE TASTEBUDS FOR THE MA