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BASIC FOOD KNOWLEDGE(最全食物中英文对照)

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基本食品知识 BASIC FOOD KNOWLEDGE
西餐: WESTERN 菜单: DEFERENT MENUS
早餐 Breakfast:
d) 自助餐 -Buffet (欧陆式或美式) -Buffet (Continental/American) e) 中式-Oriental a) 欧陆式-Continental b) 美式-American c) 零点式-A la carte

午餐 Lunch:
a)中西零点菜-Chinese/Western a la carte b)套餐菜单-Set menus c)每天特别介绍-Daily specials d)自助餐-Buffet e)特别肉烧车-Wagon specials

晚餐 Dinner:
a)中/西式零点菜-Chinese/Western a la carte b) 套餐菜单-Set Menus c)每天特别介绍-Daily Specials d)自助餐-Buffet e)特别肉烧车-Wagon specials

中午小吃 Afternoon Snacks:
a)零点式-A la carte b)英式传统下午茶-High tea menu

食品烹饪方法 WAYS OF PREPARING FOOD
1. 煮 --放在摄氏 100 度的开水中煮。 Boiled to cook in water at 100°C 2.扒 --直接放在高热炉中烤。 Broiled to grill 3. 红烧 --放在有盖的锅里慢慢地烧(干)。 Braised to cook slowly in covered pan 4. 烘 --放在干热的炉中烘。 Baked to cook using dry heat 5. 炸 -- 放在煮开的油中炸(很多的油)。 Deepfried to fry totally covered in oil or fat 6. 煎 --放在小量的油中煎 Fried to cook in hot fat or oil 7. 扒 --直接放在高热炉上或下中烤。 Grilled to cook gratinated or over direct heat 8. 煎 --放在没有油的锅中煮。 Panfried to fry without oil or fat 9. 卧(波) --放在没有烧开的热水(恒温)中煮。 Poached to cook in water ynder controlled heat, not boiling water 10.烧 --放在干热的烘箱或明火中烤。 Roasted to cook by dry heat either in an oven or over an open fire 11.烩 --放在有盖的锅里,带水或汁慢慢地烧。 Stewed to cook in water or juice, slowly in closed dish

12.蒸 --放在蒸汽中蒸。Steamed to cook by allowing steam to heat food 13.炒 --用少量的油,高热中炒。 Sauteed to cook quickly in a little hot oil or fat 14.熏 --把食物放在烟中熏,带给食物一个特别的味道。 Smoked To preserve and give a special taste to meat by hanging in Smoke 15.烘 --把食物放*高热,烘成棕色。 Toasted to brown food by placing it close to heat.

汤类 Soup Concerned:
1. 清汤有配料:- Clear Soup 牛肉清汤、鸡清汤 Beef /Chicken Consomme + Garnish 薄饼丝清汤 Consomme Celestine 2.忌拈汤:-Cream Soup 玉米汤-Sweet Corn Soup 蘑菇汤-Mushroom Cream Soup 3. 冷汤 Cold Soup 冷土豆茸汤 Cold Vichyssoise 西班牙冷什菜汤 Cold Gazpach 4. 其他 Others 洋葱汤、要跟芝士粉 Onion Soup ( to serve with GRATED CHEESE) 5.清汤 Consomme 全清汤 Plain Clear Soup 6. 稀忌拈汤-Veloute

食物制作形状名称 Food Products Concerned :
去皮-Peeled 方块-Cube 丸-Ball 炸,用浆粉-Batter 修改-Trimmed 片-Sliced 丝-Straw 切-Cut 条-Stripe 抗形-Oliveshape 切条-Shredded 芝士面烤-Au Gratin 烤炉-Salamander 磨烂成糊-Mashed 切碎-Chopped

热汁 Sauce Concerned ( Hot Sauce ):
黄汁-Brown Sauce (配肉类 W / Meat) 烧汁-Gravy ( 配肉类 W /Meat) 红酒汁-Red Wine Sauce (配肉类 W/Meat ) 白酒汁-White Wine Sauce (配海鲜,鱼 W/Seafood ,fish) 白忌拈汁-White Cream Sauce (配白肉 W/ White Meat) 香槟汁-Champagne Sauce (配海鲜,鱼 W/Seafood ,fish ) 芝士忌拈汁-Mornay Sauce (配海鲜,鱼 W/ Seafood, fish ) 番茄汁-Tomato Sauce (配面类 W/ Pasta) 蒜茸汁-Garlic Sauce (配海鲜 W /Seafood ) 肉酱汁-Bolognaise Sauce (红色)(配面类 W/Pasta) 咖喱汁-Curry Sauce (配肉,海鲜,蔬菜 W/Meat, seafood ,vegetable ) 沙爹汁-Satay Sauce (配串烧 W /Skewer) 稀忌拈汁-Sauce Veloute (配白肉 W/ White meat)

文也汁-Meuniere Sauce (配鱼 W/fish) 煮热黄油汁-Melted Butter Sauce (配鱼 W/ Fish ) 黑胡椒汁-Black Pepper Sauce (配肉类 W /Meat ) 荷兰汁-Hollandaise Sauce (配白煮蔬菜 W/ Steamed vegetable ) 宾尼仕汁-Bearnaise Sauce (配牛排 W/ Steak ) 柠檬黄油汁- Lemon Butter Sauce (配鱼 W / Fish )

冷汁 Cold Sauce Concerned :
咯嗲汁-Cocktail Sauce (配海鲜 W/ Seafood ) 油醋汁-Vinaigrette (配沙律 W/Salad) 白汁-Mayonnaise (配三文治 W/Sandwich ) 法国汁-French Dressing (配沙律 W/ Salad ) 千岛汁-Thousand Island Dressing (1000)(配沙律 W/ Salad ) 他他汁-Tartar Sauce (配炸海鲜或鱼 W/ Deepfried Seafood or fish ) 俄罗斯汁-Russian Sauce (配沙律或咯嗲 W/Salad or cocktail) 芝士汁-Roquefort Sauce (Blue Cheese Dressing ) (配沙律 W/ Salad )

酒会自助餐小吃 有关名字 Buffet Concerned ( Cocktail ):
鸡尾酒会-Cocktail Reception 热食物盆-Chafing Dish 补充-Replenishment 派送-Pass Around 银盆-Silver Tray 天鹅绒-Velvet 台布-Table Cloth 黄油雕刻品-Butter Sculpture 冰雪雕刻品-Ice Carving 蔬菜雕刻品-Vegetable Carving

果汁类 Juice Concerned:
新鲜橙汁-Fresh Orange Juice 菠萝汁-Pineapple Juice 橙汁-Orange Juice 苹果汁-Apple Juice 柠檬汁-Lemon Juice 奇异果汁 (弥猴桃)-Kiwi Fruit Juice 西柚汁-Grapefruit Juice 葡萄汁-Grape Juice 番茄汁-Tomato Juice (配辣椒汁及李派林汁服务) (Served w / tabasco,Worcestershire sauce)

面包有关 Breads Concerned:
法国式长面包-French Bread 法国式硬包-French Rolls 黑麦面包-Rye Bread 麦面包-Brown Bread 甜面包 -Danish Pasteies 烤多士-Toast 甜面包-Muffins 法式牛角包-Croissants 小软包-Brioches




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