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西餐礼仪(英文版ppt)

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西餐礼仪(中英文)PPT课件

西餐礼仪(中英文)PPT课件

+well done 全熟 +medium 五分熟 +rare 三分熟
Dessert
西餐的甜品是主菜后食用的，可以算作是第四道菜。从真正意义上讲，它包括所有主 菜后的食物，如布丁、冰淇淋、奶酪、水果等等。 甜食是西餐中的最后一道菜，分软 点、干点和湿点三种。软点大都热吃，如煎饼(Pancake)、烤饼(Scone)、松饼(Muffin) 等，以作早餐供应为主。干点都是冷吃，如黄油蛋糕(Butter Cake)，派(Pie)、水果馅 饼(Tart)等，一般作为下午茶点。湿点有各种冰淇淋(Ice Cream)、蛋奶酥(souffle)、果 冻 (Jelly)、布丁(Pudding)等，冷热都有，常作午晚餐的点心。 另外根据客人需要， 在甜点前上奶酪，甜点后上咖啡和水果。
+
Appetizer
soup
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、法式葱头汤。
Main Course主菜
肉、禽类菜肴是主菜。其中最有代表性的是牛 肉或牛排，肉类菜肴配用的调味计主要有西班 牙汁、浓烧汁精、蘑菇汁、白尼丝汁等。禽类 菜肴的原料取自鸡。鸭、鹅；禽类菜肴最多的 是鸡，可煮、可炸、可烤、可炯，主要的调味 汁有咖喱汁、奶油汁等。
Western tableware
+ 用餐中想要休息時，可將刀和叉呈八字形 ，而刀刃必須朝向自己哦！
+ 而用餐完畢的表示方法是在餐盤上將刀刃 呈直向放置 。
• Wash you hands before each meal. • Knife and spoon are placed to the
+ 当然，美食并不只是在纽约才有，如果你 有兴趣，不妨到“天使之城”洛杉矶逛一 圈，Surf n’Turf就是一种在洛杉矶非常普及 的美食，其中主食是海鲜及牛排，可能会 比较贵，但还有很多叫“dives”的便宜餐厅 ，你可以以合理的价格买到这种美食。

英语-教学西餐礼仪ppt课件

英语-教学西餐礼仪ppt课件

the fork. This way, it is a lot easier to cut meat. Put
your knife and fork diagonally on the further side of
the plate when you have finished eating something. Do
西餐礼仪教学 英语学校
1
2
Having a seat Ordering Food Western tableware At table
3
• 进餐时帮助女士入座。在女士未入座之前不要抢先入 座。入座后将椅子靠近餐桌。 很多基督徒家庭进餐前 有祷告的习惯。注意观察主人或主妇，如果他们低下 头去，你也应随从他们。女主人拿起餐巾时，你也应 拿起餐巾，打开一半，摊放在膝盖上。
trimmings. • 我要两个三明治，一个什么都不加，另一个什么佐料都加。
10
使用餐具吃饭时，首先从最外侧开始，刀和叉是 用来吃第二道菜及以后的菜的。最靠近盘子的餐 具要留到最后用。 用匙舀汤时，匙要从里往外舀。 汤快喝完了时，可将汤盘近身一侧抬高一点 。
When eating with silverware, start from the outside pieces, then use the utensils for each successive course. The pieces closest to the plate are for dessert. When having soup, move the spoon away from you to spoon out the soup. When a little remains, you may raise slightly the side of the bowl close to you to scoop up what is left.

西式用餐礼仪英文版演示文稿

西式用餐礼仪英文版演示文稿

There are various aspects to Social Etiquette.
Our first module will focus on DINING ETIQUETTE
Dining Etiquette
Here are some useful tips for you on: ➢ Table setting ➢ Seating arrangement ➢ Types of menu
Back
Meal Management
A la Carte is literally translated as From the card. This is the type of menu we are most familiar with. There is a
list of items for each course, each You order item-wise. There is a waiting period before
➢ Inappropriate language ➢ Disregard of others’ time ➢ Inappropriate dress and grooming ➢ Misuse of telephone ➢ Failure to greet someone appropriately
Her name is Eti!
Etiquette
As the story goes, Louis XIV’s gardener at Versailles was faced with a serious problem – he could not stop members of the nobility from trampling about it in delicate areas of the king’s garden. He finally attempted to dissuade their unwanted behaviour by posting signs called etiquets which warned them to “Keep off the grass”.

全面介绍西餐礼仪英文版ppt课件

全面介绍西餐礼仪英文版ppt课件

Table setting
How to place knife and folk
+ The sharp side of the knife points should toward you
+ When you have finished eating, and to let others know that you have, place your knife and folk together, with the prongs (叉，尖头) on the fork facing upwards, on your plate.
•T he western cutlery ﹙ 餐 具 ﹚should been used from outside to inside follow the dishes order。 •Open the napkin and put it on your lap before eating.
How to eat soup
Western manners
Western dishes Western manners
Serving order
starter
soup
main course
dessert
drinks
manners
1. It is basic politeness that you should arrive in time. 2. you shouldn't wear the casual clothes in the
+ Cut large pieces of food, such as steak or chops, into small pieces all at one time. (Some people cut one piece at a time and some people cut the whole portion into little pieces at one time). Use you knife close to the fork. This way, it is a little easier to cut meat. Put your knife and fork diagonally on the further side of tsomething. Do not place them leaning on the plate. The knife should always be placed the sharp edge in.

西餐礼仪与中餐礼仪(英文)PPT幻灯片课件

西餐礼仪与中餐礼仪(英文)PPT幻灯片课件
18
USING THE NAPKIN
Never wipe your silverware with your napkin. Once the meal is over, you should place your
napkin loosely on the table to the right of your dinner plate. It should not be crumpled or twisted, which reveal untidiness or nervousness. Nor should it be folded, which might show that you think your host might reuse it without washing.
3
TIME
If you are the host, inform your guests early, and people can arrange their time. The host can never be late, and you’d better be half an hour earlier. The guest can be in time or 5-10 min later.
Table manners
餐桌禮儀
Impression
印象
2
Tips
訣竅
COSTUME
You can wear what you like, just make sure it is fit for your age, job and character. and remember the key is to be tidy.
If you are at a romantic dinner, the man should push the woman’s chair out for her.

西方餐桌礼仪 英语 PPT

西方餐桌礼仪 英语 PPT

1.Tableware s
Forks left side) knives and spoons(right side) Hold the fork with the left hand and knife with the right hand(左叉右刀) Different size of knife and fork for different courses
4.Manners and etiquette
You eat only from your plate Don't make noises when drinking the soup Chew with your mouth closed Don't put your elbows on the table Don't shake your legs underneath the table Talk to the people beside you but don't speak
Wrong... Orz
The right way to use the napkin
When you are away for a while...
3.Serving order
Serving order
starter
soup
main course dissert drinks
LOREM IPSUM DOLOR
large → meat medium→ vegetables small→dissert(may include the spoon) Use them from the outside to the inside
ห้องสมุดไป่ตู้家有疑问的，可以询问和交流

西餐礼仪(中英文)ppt课件

西餐礼仪(中英文)ppt课件
1
Sitting order Serving order Western tableware西式餐具 Tips
2
3
Part.1 Sitting order
secondary male guest
hostess
the main male guest
the main female guest
host
7
petizer
Ap
8
mashed potatoes 马铃薯泥
9
soup
Soup can be broadly
பைடு நூலகம்
divided into the clear
soup, cream soup,
vegetable soup and cold
soup.（清汤、奶油汤、蔬菜汤
和冷汤）
10
The largest spoon at your place is the soup spoon. It will be beside your plate at the right-hand side.
It usually is a beef steak . A vegetable salad will
be served. Then a delicious dessert will appear
at the table .At last the meal ends up with a cup
of tea or coffee.
secondary female guest
4
Part.1 Sitting order
• When arriving at a western restaurant , you are supposed to be seated with the guidance of the waiters instead of sitting everywhere you want.

西方餐桌礼仪(英语) ppt课件

西方餐桌礼仪(英语) ppt课件

ppt课件
10
2.Napkin
• How do you use the napkin?
Wrong... Orz
ppt课件
11
The right way to use the napkin
ppt课件
12
When you are away for a while...
ppt课件
13
3.Servinng courses?
ppt课件
2
1 2
Tablewares
Napkin
3
4
Serving order
Manners and etiquette
ppt课件 3
ppt课件
4
ppt课件
5
ppt课件
6
1.Tablewares
Forks left side) knives and spoons(right side) Hold the fork with the left hand and knife with the right hand(左叉右刀) Different size of knife and fork for different courses large → meat medium→ vegetables small→dissert(may include the spoon) Use them from the outside to the inside
ppt课件 7
ppt课件
8
Now imagine...
You need to use the restroom and you'll leave your seat for a while... How do you put your cutlery(餐具)？

西式用餐礼仪(英文版)48页PPT

西式用餐礼仪(英文版)48页PPT
➢ Poor listening skills
➢ Disregard of shared property and others’ space
➢ Embarrassing others
➢ Poor table manners
➢ Inappropriate praise of others
And some more of them…
➢ Inappropriate language ➢ Disregard of others’ time ➢ Inappropriate dress and grooming ➢ Misuse of telephone ➢ Failure to greet someone appropriately
Back
Meal Management
A la Carte is literally translated as From thwe are most familiar with. There is a
list of items for each course, each one separately priced. You order item-wise. There is a waiting period before
There are various aspects to Social Etiquette.
Our first module will focus on DINING ETIQUETTE
Dining Etiquette
Here are some useful tips for you on: ➢ Table setting ➢ Seating arrangement ➢ Types of menu

英语中西方餐桌礼仪-演示文稿ppt课件

英语中西方餐桌礼仪-演示文稿ppt课件

❖ 刀又分为食用刀、鱼刀、肉刀、 奶油刀、水果刀；叉又分为食 用叉、鱼叉、龙虾叉；公用刀 叉的规格一般大于使用刀叉。 匙又分汤匙、茶匙等；
❖ 杯的种类更多，茶杯、咖啡杯 为 瓷器，并配小碟；水杯， 酒杯多为玻璃制品。
Western tableware mainly comprises a knife, fork, spoon, plate, cup.
up and move; if there is anything to greet to the master.
.
•• 入Sea座ted后p姿ost式ure端c正orr，ect脚, a踏foo在t i本n m人y s座ea位t, n下ot，arb不itr可ary任意 伸ext直ens，io手n, e肘lbo不w得sh靠ou桌ld n缘ot，rely或on将th手e e放dg在e o邻f t座he椅tab背le,上or。 hand on the adjacent seat backs.。
products.
.
上菜顺序 中方①汤、菜②主食③餐酒④水果
• In China • The
soup, vegetab les • The staple food • The wine • The fruit
.
• West of vegetable of fruit and wine the staple food, the Dessert Cafe
greater than the use of a knife and fork.
Tablespoon, teaspoon, spoon divides;
Cup type are more, tea cup, coffee cup and
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西餐主要菜式简介7

7 咖啡和茶 hot drinks

最好是什么都不加的黑咖啡，或者是红茶。
三、西餐之餐具
酒 水
（一）西餐餐具认知



(1) 餐巾 (2) 鱼叉 (3)主菜叉 (4)沙拉叉 (5)汤杯及汤底盘 (6)主菜盘 (7)主菜刀 (8)鱼刀 (9)汤匙 (10)面包及奶油盘 (11)奶油刀 (12)点心匙及点心 (13)水杯 (14)红酒杯 (15)白酒杯

座次排列的基本规则：
女士优先 恭敬主宾 以右为尊 距离定位
面门为上
交叉排列
座次排列的详情：长桌
门
座次排列的详情：圆桌
门
座次排列的详情：方桌
门
二、用餐时之上菜程序


正餐的菜序： 开胃菜→面包→汤→副菜→主菜→点心→ 甜点→果品→热饮
便餐的菜序： 开胃菜→汤→主菜→甜品→咖啡

西餐主要菜式简介1

1 开胃菜 starter

又称头盘，一般有冷头盘或热头盘之分，常见的品种有鱼子酱、 鹅肝酱、焗蜗牛等。因为是要开胃，所以开胃菜一般都具有特色 风味，味道以咸和酸为主，而且数量较少，质量较高。
西餐主要菜式简介2

2 汤 soup

西餐的汤大致可分为清汤、白汤、蔬菜汤等 3类。品种有牛尾 清汤、各式奶油汤、海鲜汤、美式蛤蜊周打汤、意式蔬菜汤、 俄式罗宋汤、法式局葱头汤。
How is the table laid ?
1 How to lay the table
Reading
（二）基本餐具的使用之刀叉的使用

顺序：使用刀叉进餐时，从外侧往内侧取刀叉 右手持刀左手持叉；切东西时左手拿叉按住食物，右手 拿刀将其切成小块，每次切下的大小最好以一次入口为 宜


Unfold the napkin and lay it on your lap
四、西餐的品尝

（一）色拉 色拉盘放在主菜盘的左边。 美国人通常将色拉供应于主菜前，而欧洲人如法
国法国人，通常将色拉放于主菜后供应。

沙拉用叉子吃，如菜叶太大，可用刀在沙拉盘中 切割，然后再用叉子吃。
are someone else absent.
P
I I P
2.Eat with chopsticks.
3.Sit when others make a toast. 4. Stand up to get the food. 5.Don’t ask for more even if y仪
一、用餐前之入座

（一）入座的基本要求 进入西餐厅后，需由侍应帶領入坐，不可冒然入 位。 就座时，由左侧进入，慢慢拉开椅子，慢慢坐下， 身体要端正、手肘不要放在桌面上，不可翘足， 与餐桌的距离以二个拳头为佳，女士双脚要并拢，

餐桌上已摆好的餐具不要随意摆弄。

（二）入座的座次安排

刀叉的暗示： 暂停用餐： 刀右、叉左，刀口向内、叉齿向下，呈“八字形” 摆放在餐盘之上。

刀叉的暗示： 用餐完毕： 刀口向内、叉齿向上，刀右叉左并排纵放，或刀 上叉下横放在餐盘里。
（二）基本餐具的使用之餐匙的使用


使用餐匙有以下几点须予以高度重视：
第一，餐匙除可以饮汤、吃甜品之外，绝对不可 直接舀取其他任何主食、菜肴； 第二，已经开始使用的餐匙，不可再放回原处， 也不可将其插入菜肴、主食中； 第三，尽量保持餐匙干净清洁； 第四，用餐匙取食时，动作应干净利索，切勿在 甜品、汤中搅来搅去； 第五，取食不要过量； 第六，不能直接用茶匙去舀取茶饮用。
（二）面包可以整个拿起来吃么？

面包的位置于主菜的左侧。 食用时可用左手拿面包，再用右手把面包撕成小 块，然后用左手拿着小面包，用右手涂抹奶油。 把面包撕成小块后再涂奶。

（三）喝汤

西餐的汤分为清汤及浓汤，较正式的餐厅在供应清 汤时使用椭圆形汤匙及汤杯，供应浓汤时使用圆形 汤匙及宽口汤盘。 拿汤匙的姿势是由内经外侧舀食。
也归入禽类菜肴禽类菜肴品种最多的是鸡 。

5 沙拉 salad
西餐主要菜式简介5

可以安排在肉类菜肴之后，也可以与肉类菜肴同时上桌，所以可以算为 一道菜，或称之为一种配菜。沙拉即是指蔬菜类菜肴。
西餐主要菜式简介6

6 甜点 dessert

西餐的甜品是主菜后食用的，可以算做是第六道菜。从真正 意义上讲，它包括所有主菜后的食物，如布丁、煎饼、冰淇 淋、奶酪、水果等等。
西餐主要菜式简介3

3 副菜 side orders

各种淡、海水鱼类、贝类及软体动物类，水 产类菜肴与蛋类、面包类、酥盒菜肴品均称 为副菜。

4 主菜 main course
西餐主要菜式简介4

肉、禽类菜肴是西餐的第四道菜，也称为主菜。肉类菜肴的原料取 自牛、羊猪、小牛仔等各个部位的肉，其中最有代表性的是牛肉或 牛排。禽类菜肴的原料取自鸡、鸭、鹅，通常将兔肉和鹿肉等野味
Table manners
仓廪实则知礼义，衣食足则知荣辱
-----管仲
Manners make the man.
----proverb 礼貌造就人。
Good Manners are the art of making those people easy with whom we converse. ---Jonathan Swift 礼貌周到是使同我们谈话的那些人感到自在的艺术 。 --（英作家）斯威夫特



（二）基本餐具的使用之餐巾的使用

先将餐巾展开，可对折为三角形，开口朝外放在膝盖上； 餐巾用来为衣服保洁，用来擦拭口部，但不应以餐巾擦汗、擦脸， 擦手也要尽量避免； 切记餐巾不能用来擦餐具； 餐巾可用来掩口遮羞，如当众剔牙或者吐东西时 ； 餐巾的使用形式可进行暗示，表示用餐开始、结束、暂时离开。
How much do you know about the Chinese table manners?
Discussion
Which of the following behaviors are polite or impolite at a Chinese dinner party.
I
1. Begin to have the meal while there