/article/entertainment/food/2008 1 2/66357.html Section 1 Origin of Western Food1. What is the word western food is determined by its specific geographical characteristics. What we usually call western food includes not only dishes from western European countries, but also dishes from Eastern Europe, America, Oceania, Central Asia, South Asian subcontinent and Africa. Western food generally uses knives and forks as tableware, bread as staple food, and long tables and dining tables are table-shaped. Western food in China has developed from the earliest China businessmen's "residential food", "foreigner's restaurant" and "model restaurant (early 20th century)" to numerous "western restaurants" and foreign-related hotels and restaurants. 1. Western food (1) is mainly characterized by its mellow taste. Compared with other domestic dishes, the unique materials of western food have obvious characteristics of strong fragrance. Western food often uses dairy products, such as whipped cream, butter, cheese and so on. There are many kinds of spices and spices in western food. Cooking a product often uses many kinds of spices, such as cinnamon, clove, cinnamon, pepper, mustard, garlic, ginger, vanilla, mint, coriander, hops, clove, onion and so on. Wine is often used as a condiment in western food. When cooking, you should pay attention to the dishes with wine and what wine to cook with. Among them, white wine and red wine made in France are the most commonly used. (2) Unique cooking methods. The common cooking methods of western food are frying, roasting, frying, roasting, stewing, roasting, steaming, smoking, stewing, boiling, roasting, iron roasting, iron plate frying and so on. Among them, iron roasting, roasting and baking are more distinctive in cooking. Many high-end products are cooked by roasting, roasting and frying on iron plates, such as roast turkey and steak. (3) The seasoning sauce and the main ingredients are cooked separately. Western food products are mainly large pieces, such as big steak, lamb chops, chicken, barbecue and so on. And the main ingredients are rarely cut into small shapes such as silk, chips and dices. Large pieces of raw materials are not easy to taste when cooking, so most of them should be mixed with or poured with sauce after the product is mature. Sauce plays an important role in western food. There is a special chef in the kitchen. Different dishes are cooked with different sauces, which are strictly distinguished when used, such as mint juice with lamb chops, French juice, Italian juice and vinegar juice with salad. (4) Pay attention to the tenderness of meat products. Western food pays great attention to the tenderness of meat products, especially beef and mutton. When the waiter accepts the order, he must ask the customer's demand clearly, and the chef cooks according to the customer's taste. Generally, there are five different degrees of maturity, which are well-done, medium-done, medium-done, medium-done and medium-done.