Top 10 Rules for Fine Dining

4:25 PM | Labels: cuisen, fine dining, restaurant, standard, western

With healthcare on the minds of most of the country these days, people are beginning to focus more and more on their health. Health insurance and doctor’s bills can be scary areas for families that aren’t wealthy. Of course, there is a very obvious solution to not sweating the health care issues that saturate our news:
Do your very best to stay healthy!
It isn’t as hard as you may think to live a healthy lifestyle. All it really takes is a little determination and a helpful guide to follow.

9. Difficult Foods

Some foods can be difficult to eat. This is how you should do so:

Artichokes: using your fingers break of one leaf at a time. Holding the spiny end, dip the base in your dish of melted butter or sauce and suck out the fleshy interior with your teeth. Place the remains on your place. Once you reach the soft centre called the heart, use a knife and fork to eat it as you would a steak.

Asparagus: Pick up each stem with your left hand and dip the tip in the butter or sauce. Eat it one bite at a time, never put the whole stalk in your mouth. If you are left with a hard base, you may discard it on your plate. The thick white variety sometimes seen in Europe should always be eaten with a knife and fork, never with your fingers.

Cheese: Small round cheese must always be cut in small pie-shaped wedges. Larger cheeses that have already been cut into a large should be cut from the pointy end first (this is called the nose).

Escargots: These snails are usually served with a special gripping tool and a small fork. Grip the snail shell with the gripper and use the fork to turn the meat out.

Fruit: If a dessert course is served, you will probably have a dessert fork and knife. You should use these on larger pieces of fruit.