Practical guide of protocol in the table
Practical guide of protocol in the table
What is the protocol to follow at a table?
Eating is a real pleasure: meat, fish, seafood, etc.
There are endless dishes to delight the palate.
While most people are familiar with the cutlery that is used with each delicacy, sometimes doubts arise about what is the correct way to use each one.
That's why the Artists Room restaurant tells you what the protocol to eat each food in the proper way.
The fish and seafood.
The fish should always be eaten with the fork and the fish knife.
If this is not possible, conventional cutlery is used.
The fish knife is never used to cut, as the flesh of the fish is soft and can be easily split with the fork.
The seafood is eaten, almost always, with the hands, although the diner can help himself with a pair of tongs to break the hardest parts.
If the seafood is served prepared, it is only eaten with the fork.
The scallops They are eaten with the fork.
The prawns They can be eaten with a knife and fork or, well, with their hands.
The clams are eaten with the hands, without sipping.
The Norway lobster they are eaten with the hands and with the help of tongs and a fork of seafood.
The nécoras they should be caught with both hands, using a fork of seafood and a pair of tongs.
The shell opens with your hands.
The oysters are broken with a special knife and, once opened, the mollusk is detached with the specific fork for oysters.
The meats.
All the meats are eaten with a knife and fork and should be chopped as they are tasted.
Certain birds or game pieces may be served whole.
If the piece is large, carve the host and serve it, if they are smaller, the diner will chop it with great care.
The Roast Beef, round or similar will be cut into medallions (if possible, thick).
The pieces of lamb and the like will be cut into horizontal slices.
Vegetables.
The green peas they are caught with the fork, but they are not pricked, although one can use the knife to push them.
Asparagus is usually taken with the fork.
Hard raw vegetables, such as celery wave carrot, they need a knife to chop them.
The eggs.
To taste the tortillas and the eggs, the fork is used, both to chop them and to eat them.
Desserts.
Most desserts are taken with dessert cutlery, some with the dessert fork (cakes, fruit, etc.) and others with the spoon (fruit salads, sorbets, creams, etc.).
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