When you go to a Western restaurant to eat, how to order steak to look professional?

Before ordering, ask the waiter to bring you a cup of cold water and coffee; Order according to the pre-dinner side dishes, salads, main dishes (the main dish should have side dishes, the side dishes are generally mashed potatoes, vegetable puree, boiled and roasted vegetables, french fries pasta, bread, risotto), soup, dessert fruit, this order of order, formal Western food is to be the same, each category must order at least one, the order of serving is the same, and at the same time to the meat of the main dish with wine, the principle is the same color, dry red with red meat, dry white with white meat. The final dessert can also be accompanied by a glass of sweet wine or just wine. Light meals or informal Western meals can be served as the main course, or skip the parts you don't want to eat, such as salads and soups.

When ordering, you should have a certain understanding of the seasonal ingredients, and when you are not sure to decide, you can ask the waiter for recommendations, and you should chat with the waiter about the dishes during the order. Steak Lamb chops are a few points cooked, the domestic is generally 1 3 5 7 9 10 from raw to fully cooked, don't order fully cooked, waste of ingredients, generally order 3 5 points. Abroad is generally rare medium rare cooked fully cooked.

The chicken, duck and fish must have been grilled, and there is no distinction between how cooked they are. When eating, place a napkin on your lap or chest, use a knife and fork with any hand, and don't stick your elbow on the table. Formal Western food is a different tableware for each dish, and the waiter will remove the plate and cutlery after each dish; Informal Western food is a set of utensils that is eaten until the end of each dish, and the waiter will come to remove the finished plate.

During the meal, eat the dishes you order, try not to share them (unless you are very familiar with the relationship), and the waiter will ask who ordered the food when serving, and tell him whose dish it is. During the meal, the waiter will come to inquire about the meal, if you need seasoning or have an opinion, you can ask him, or let him get it, if there is no problem, answer very good, no problem on it. Tipping the waiter at the checkout, generally from 15% of the meal cost, some restaurants directly indicate a fixed consumption ratio on the menu or receipt, and the minimum 15% is not written with reference to it, and it is disrespectful to not give coins.

The steak is ordered by a few people, the steak has beef tenderloin, sirloin, eye meat, T-bone steak, steak has 3, 5, 7, 10, layers cooked. The sauce is served with red wine sauce and black pepper sauce. You know that's better.

Medium well

If you go to a regular western restaurant, of course, 3 people order three steaks. Noisy travel.

You can choose the Shengshi stool according to your taste and the products offered by the hotel.

You can order the same steak for all three people, such as sirloin steak. Or 1 person with sirloin, 1 person with rib eye, 1 person with T-bone steak. You can choose exactly according to your favorite breed.

As for the side dishes and steak sauce and raw doneness, you can also choose according to your taste.

For example, you can choose grilled potatoes with butter or stir-fried vegetables with garlic, pasta with butter or french fries as a side dish to your steak. Steak sauce can choose black pepper, mushrooms, onions, red wine, etc. It also depends on their own preferences.

The raw doneness of the steak can be 7-8 mature. Europeans and Americans like steaks that are 3-4 ripe or 5 ripe. Chinese mostly choose 7-8 mature. Full-cooked nucleus will cause the meat to age and completely lose the delicate taste of the beef.

What I am talking about above is the steak method of star-rated hotel western restaurants.

Steak, the most classic dish in Western food, how to order steak to look professional when dining in a Western restaurant, you need to know some basic common sense about steak.

【Meat selection】

You have to reach a certain level of meat to make steak. There are different grading standards depending on the country, but the ones that are currently recognized worldwide are: the United States Department of Agriculture (USDA), the Australian Meat Standard (MSA and AUS-MEAT), and the Overall Grade administered by the Japan Meat Grading Association.

Among them, there are eight types of beef graded by the USDA. There are two grading systems in Australia.

【Quality of steak】

There are many factors that affect a steak, including ripeness, oiliness, breed, feed, location, and heat. The three most important points are ripeness, oil bloom and heat.

01.Maturity

Refers to the age of the cow, which determines the tenderness of the meat. The older the animal, the tougher the meat, but the more flavorful it is. So when ordering a steak, be sure to ask if it's veal, or if it's 180, 280, 350, or 500 days.

02.Degree of oil splash

The oil splash is the marbled fat in the steak. How is it high-quality, a high-quality steak will have many oil splashes, high-quality oil splashes are white in color, and evenly distributed in the whole piece of lean meat.

03 Heat. Whole raw: refers to uncooked beef dishes;

Medium rare: the surface is fried, but the inside is usually raw and cold;

Medium cooked: the surface is firm and the profile is blood-red;

Medium rare: The center of the steak is still bloodshot, but the sides of the steak have been browned, which is most common;

Medium rare: The outside of the steak is gray-brown, the center of the steak is also hot, and it is all pink, and the taste is balanced;

Medium-rare: the texture is thick and heavy, with a chewy feeling;

Fully cooked: The inside of the steak is also grayish-brown, slightly charred black, and has a thick taste;

Overcooked: The steak is dark and crispy.

Once you have mastered these basic knowledge, you can go to a Western restaurant to order steak or analyze steak.

My business negotiation teacher told us a joke he made in a western restaurant. The teacher and his friend went to the western restaurant to eat steak, and the waiter asked them how ripe they wanted, and his friend asked for eight ripe, and the teacher asked for fully cooked. With the waiter's eerie gaze, their steak was served.

The teacher's steak was ripe and the meat had become old, and it was very difficult for him to cut the meat with a knife in a western restaurant, and because of the force, he made a stinging sound on the plate, which was really embarrassing at the time. They learned afterwards that ordering steak was also particular.

Like foreigners, they are used to ordering steak to be medium-rare, and there are some bloodshots, we can't eat it, we can order five-point, seven-week-rare.

The waiter will usually come to you and ask you how ripe the steak is, and you can choose 7 or 8 percent according to your preference.

When eating Western food, there are also certain requirements for the mastery of tableware, and I believe you have fully understood it before you go! Now let's talk about the texture of steak, many people report that the meat they eat is very hard and not easy to chew! I think it's because the chef of the restaurant didn't do a good job, and the cooking skills are too bad!

In fact, such a statement is also incomplete! Because in the understanding of many of us, we think that it should be fully cooked, and this kind of meat will be rotten and better to chew, which is completely wrong! It is known that in its earliest days this food was a low-grade food exclusively for men!

At that time, the kitchen thermometer had not yet been produced, so everyone usually cooked it. But later, after the temperature measurement, everyone gradually found that many factors can affect the taste of the steak! Such as heat and doneness!

They found that the shorter the cooking time, the more tender the meat became, and the longer the meat was, the harder it was to bite! So later, in some high-end restaurants, I will recommend five points to everyone, and the taste is better! So the next time we order, if you can't accept the special raw, then you can choose seven points!

It's neither too old nor too raw! This is because some people think that the medium-rare ones look a little red and think that they are not cooked, but in fact, they are a kind of protein contained in the middle of the meat! When it comes to heat, it will be revealed!

Combined with the experience of many people, it is recommended that everyone will not look particularly red in color, it is a normal brownish color!

When it comes to eating steak, this is very particular in Western food. When ordering steak, the waiter will always ask: How many ripe steaks do you want?

Steak is cooked raw and cooked, and it is generally divided into four stages: Bleu, the so-called bloody beef, is a slightly charred yellow on the surface, and the middle is completely bright red raw meat; Rare is three ripe, with more juice; The five-ripe (Medium) beef has a pink center; The surface is browned, and the center is ripe.

Seven or eight points are the so-called seven maturity (Medium well). Almost no one in France orders a well-cooked steak that is brown or even browned, and it is said that a celebrity chef would even invite a guest who ordered a fully cooked steak out of his restaurant. Raw, blood-soaked steak is juicy and has a real beef flavor, but first-time eaters can't help but be daunted.

In fact, when you cut it with a knife, the pink gravy you see is not blood, but the seasoning flavor that seeps into the meat when grilling, and only the half-raw beef has a wonderful original beef juice, and the longer you roast it, the more the juice gradually evaporates, the meat becomes tougher, and the umami disappears. But beginners may wish to start with seven maturity.

Left-hand fork, right-hand knife, cut from the far left side of the steak in front of you, fork the left steak, use the knife to cut off the part of the fork from the whole piece, put it in your mouth with a fork, chew without making a sound, close your mouth, and don't speak before swallowing. It is also forbidden to make a sound when eating Western food and drinking soup. After eating, put the knives and forks side by side on the plate, and the waiter will take them away, and if you still eat them later, the knives and forks should be placed on the plate in a figure-eight shape.

Cut the chopsticks on the chopsticks when fully cooked

Western restaurants are very particular, if there is a little mistake, it will make people think, this person is really vulgar, a hillbilly.

When > go to a Western restaurant to order a steak, you will first choose your favorite flavor, and then the waiter will ask you how many ripe steaks you want. First of all, you have to know that the 'several ripeness' of the steak cannot be said to be a double number, it can be said to be one medium rare, three medium rare, five medium rare, and seven medium rare. It's a joke to say that it's an even number.

My business negotiation teacher told us a joke he made in a western restaurant. The teacher and his friend got up in a ball of pants and went to the western restaurant to eat steak, and the waiter asked them how many ripe they wanted, and his friend asked for eight ripe, and the teacher asked for fully cooked. With the waiter's eerie gaze, their steak was served.

The teacher's steak was cooked thoroughly, and the meat had become old, and it was very difficult for him to cut the meat with a knife in a Western restaurant, and because of the force, he also made a stinging sound on the plate, which was very embarrassing at that time. They learned afterwards that ordering steak was also particular.

Like foreigners, they are used to ordering steak to be medium-rare, and there are some bloodshots, we can't eat it, we can order five-point, seven-week-rare.