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1、西餐上菜顺序Westernfoodorderingandservingorder西餐菜单上有四或五大分类，其分别是开胃菜，汤，沙拉，海鲜，肉类，点心等。Westernmenuwithfourorfivecategories,whichareappetizers,soups,salads,seafood,meat,snacksandsoon.应先决定主菜。主菜如果是鱼，开胃菜就选肉类，在口味上就比较富有变化。除了食量特别大的外其实不必从菜单上的单品菜内配出全餐，只要开胃菜和主菜各一道，再加一份甜点就够了。可以不要汤，或者省去开胃
2、菜，这也是很理想的组合（但在意大利菜中，意大利面被看成是汤，所以原则上这两道菜不一起点）Shouldfirstdecidethemaincourse.Ifthefishentrees,appetizersonintakeparticularlylarge,thefactnotasingleproductfromthemenuonthedisheswithafullmeal,aslongastheappetizerandmaincoursealltogether,plusadessertenough.Cannotbesoup,o
3、reliminatingtheneedforappetizers,thisisaverygoodcombinationof(butinItaliandished,pastawasseenassoup,soinprinciple,differentfromthetwodishes.)正式的全套餐点上菜顺序是：Formalpointofservingtheentirecoursesequenceis:1.头盘。西餐的第一道菜是头盘，也称为开胃品。开胃品的内容一般有冷头盘和热头盘之分，常见的品种有鱼子酱，鹅肝酱，熏鲑鱼，鸡尾杯，奶油
4、鸡酥盒，焗蜗牛等。因为是要开胃，所以开胃菜一般都有特色风味，味道以咸和酸为主，而且数量较少，质量较高。Appetizer.Western’sfirstcourseisthefirstdisc,alsoknownasappetizer.Generallycontentappetizerplateofcoldandhotappetizersfirstdividedthecomminvarietiesofcaviar,foiegras,smokedsalmon,cocktailcup,butterchickencakesboxes,
5、bakedsnails.Becauseitistobeanappetizer,soappetizersaregenerallycharacteristicflavor,tasteforsaltandacid-based,andasmallofhighquality.2.汤。和中餐不同的是，西餐的第二道菜就是汤。西餐的汤大致可分为清汤，奶油汤，蔬菜汤，和冷汤等4类。品种有牛尾清汤，各式奶油汤，海鲜汤，美式蛤蜊汤，意式蔬菜汤，俄式罗宋汤，法式局葱头汤。冷汤的品种较少，有德式冷汤，俄式冷汤等。Soup.AndChinesefoodi
6、sdifferent,western’ssecondcourseissoup.Westernsoupcanbedividedintobroth,creamsoup,vegetablesoupandcoldsoup4class.Varietiesofoxtailsoup,allkindsofcreamsoup,seafoodsoup.Americanclamsoup,Italianstylevegetablesoup,Russiantypeborsch,bakedFrenchonionsoup.Lessvarietiesofco
7、ldsoup,coldsoupvirtuous,Russiantypeofcoldsoup.3.副菜。鱼类菜肴一般作为西餐的第三道菜，也称为副菜。品种包括各种淡，海水鱼类，贝类及软体动物类。通常水产类菜肴与蛋类，面包类，酥盒菜肴品都称为副菜。因为鱼类等菜肴的肉质鲜嫩，比较容易消化，所以放在肉类菜肴的前面，叫法上也和肉类菜肴主菜有区别。西餐吃鱼菜肴讲究使用专用的调味汁，品种有Tartar汁，荷兰汁，酒店汁，白奶油汁，大主教汁，美国汁和水手鱼汁等。Vicedishes.Fishdishesgenerallyaswesern’sth
8、irddish,alsoknownasthedeputydishes.speciesincludeavarietyoffresh,marinefish,shellfishandmolluscsclass.Usuallyaquaticdisheswitheggs,bakery,
