Ways to eat food

Often when taking certain foods, difficulties arise to determine the correct ingestion of the same. Sometimes we can see ourselves in somewhat uncomfortable situations if we do not know how to eat a food. It's not about giving rules Strict but if to guide on the most general and natural trends. The correct behavior at the table is based more on personal class than on the limitation of strict and severe rules.

BIRDS

  • When they are whole pieces, it is convenient to carve them. If they are cut birds, it is convenient to cut the joints to facilitate the labor. Next, cuts are made parallel to the bone (this type of section coincides with the arrangement of the fleshy fibers); in this way the meat is not torn and can be eaten more easily.
  • If there are small children, you can cut all the food at once. In all other cases, never perform this operation.
  • Fingers are never used to grasp the piece of meat or poultry.

FISH

  • It is another of the problematic dishes, especially due to the aggravation of the spines. With any type of fish, the first step that must be carried out is to look for the central bones and separate them from the rest (the design of the fish knife allows this task to be carried out without any problems or, failing that, use the fork helped with a piece of pan).
  • If at any time we find a thorn in the mouth, we take it discreetly with the hand (covering it with the other or with the napkin) and naturally deposit it on the edge of the plate. Use of a toothpick is prohibited.

PASTA

  • No type of pasta except for lasagna or the popular pizza, can be cut with a knife and fork.
  • With long pasta (noodles or spaghetti) the fork should be used to roll it, in a rotary gesture, clockwise.
  • Although theoretically it is the only permitted cutlery, you can use a spoon whose bowl will support the fork turn.
  • Anyway, there are cutlery specially designed to take this type of food. Never lean your head on the plate, do not sip the fragments that protrude from your mouth.

MOLLUSCS

  • Oysters: there are special tongs for consumption but they are only used in formal meals and restaurants deluxe. The most common is to spray the open shell with lemon juice and then take it by hand directly to your mouth to eat the meaty part (six oysters are usually served per person.) The juice can be drunk.
  • mussels and clams. hands are also used whenever they are presented with their shell or shell. The entire shell is never inserted into the mouth, but only the edge with the fleshy part.
It may interest you: Customers, angels or demons?

CHICKEN SOUP

  • The broth is presented in a special mug that has two handles as well as its own dish for that mug. It is taken with the spoon of broth (although it can be substituted for dessert) and when there is little liquid in the cup you can drink directly from it. The spoon, when finished, rests inside the plate when it is finished.

SOUP

  • If it is hot, it is not stirred or blown. Take the spoon that goes from the edge of the plate to the center to prevent the drops from falling on the diner. There is no sipping or noise when taking it. When the spoon is finished it rests inside the plate.

SEAFOOD

Against the opinion widespread, shellfish (not even prawns or prawns) should never be peeled with a knife and fork: the correct thing is to use your hands. For example:

  • Sea crabs, spider crabs: Hold the shell with your left hand and use your right to separate the legs. These are torn off so that you can eat your meat directly with your mouth. After breaking the finest legs, a special cutlery is used to extract its contents. The meatiest part attached to the shell can be eaten with the help of a spoon or fork.
  • Lobster: to eat this type of shellfish, it is essential to use special tongs and clamps, designed to extract the muscular meat from the legs and claws. Regarding the body, the fleshy part can be carved with the help of a fork.
  • Prawns and prawns: the relative simplicity of being peeled with the hands does not require the use of any cutlery. Say that there are people who think otherwise and who use the fork and knife for this purpose.

Some tips for eating seafood.

  • Care must be taken when peeling these crustaceans since their shell is formed by a hard chitin that can cause deep and bleeding cuts. These incidents are often cumbersome and easily ruin any feast.
  • If seafood is served, try to have a sink next to the serving plate or, failing that, small napkins impregnated with lemon juice. These will be used to clean hands before changing dishes.
  • If a prawn or prawn cocktail has been prepared, it is presented in a special glass and taken with a teaspoon.
It may interest you: A restaurant that breaks prejudices about deaf-mutes in Vietnam

SNAILS.

  • The consumption of snails can cause uncomfortable situations. In restaurants Deluxe there are special tweezers to catch the shell and small forks to extract the fleshy part.
  • In less formal cases they can be picked up by hand and helped with a piece of bread to bring the meat to the mouth. Remember that the final part of the snail should not be ingested. It is rude to directly sip the liquid from the shell.

EGGS

  • If they are soft-boiled eggs, they are presented in an egg cup with a small plate. To break the shell, take the teaspoon and gently tap the shell at its tip. If we wish we can introduce small pieces of bread with the teaspoon and we will be taking them to take it. If they are fried eggs they are eaten with the fork and we help ourselves with a piece of bread.
  • The omelette is never cut with the knife except when it comes to cutting it for later distribution, which cannot happen on a formal occasion.

ARTICHOKES

  • Artichokes must be consumed as presented in the table.
  • If it is a whole artichoke, the leaves are removed one by one with your fingers. The fleshy part of the leaf is dipped in the sauce that has been prepared, delicately bites and the rest is deposited on the edge of the plate.
  • When we get to the heart of the vegetable, I eat it with the help of a knife and fork, cutlery that is also used when the dish consists of battered artichoke hearts.

POTATOES AND VEGETABLES

  • Always chop with the knife.

ASPARAGUS

  • It is one of the most controversial regarding its consumption.
  • There are several treatises in which it is agreed that it is one of the few foods that can be caught with the hands directly: they are grasped by the end of the stem, dipped in the sauce that has been prepared for it and brought to the mouth .
  • In any case, comment that there are also special clamps for consuming asparagus that are used in restaurants exquisite or very formal events.
  • Even so, and in more recent treatises on this subject, it is indicated that the most correct thing is to use the knife and fork in a natural way.
It may interest you: 9 famous chefs in the world

SAUSAGES

  • They should always be eaten with cutlery.
  • The skin must first be removed: a cross section is made on the slice. Then hold the piece with the fork while the skin peels off with the knife.

FRUITS

There are various controversies not only regarding the issue of using cutlery but also about the convenience or not of removing the skin to preserve the vitamins of each fruit. Anyway, here are some tips:

  • Apples and pears: the piece of fruit is held with the fork. The stem and the posterior area are sectioned and then cut into quarters that will be peeled one by one. Subsequently they are cut into small pieces.
  • Oranges and tangerines: after sectioning the ends to achieve a better support base on the plate, several vertical cuts are made in the shell, which is then separated with the help and fork.
  • Apricots: they are taken with skin, therefore they must be very clean.
  • Peaches: they are held firmly with the fork and the skin is slowly separated until the fleshy part is exposed. It is then cut into medium pieces.
  • Bananas: Both ends are cut with the knife and a longitudinal cut is made. The meat is chopped with the fork.
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
foods
Last entries of MBA Yosvanys R Guerra Valverde (see everything)