英語(yǔ)導(dǎo)讀1000句-跟讀慢速which knife-陽(yáng)光寶貝

Section 60 Which Knife六十　哪把刀子

1.Once we are used to using chopsticks, it becomes easy. 如果我們習(xí)慣了用筷子，一切都變得簡(jiǎn)單了。

2.Why? Well, there is no choice in which chopstick to use. They are basically the same. 為什么呢?不必選擇使用什么樣的筷子，因?yàn)樗麄兓旧鲜且粯拥摹?/p>

3.However, in the west, where chopsticks are not so common, it can be difficult. 然而，在西方國(guó)家，因?yàn)榭曜硬怀Ｓ?，選擇就有點(diǎn)困難了。

4.Usually it is easy to know how to use a knife and fork. 通常，學(xué)會(huì)使用刀和*很容易。

5.The knife is placed on the right, and fork on the left. 刀放在右邊，*放在左邊。

6.We use the related hand for each, fork in the left hand, knife in the right. 我們用對(duì)應(yīng)的手，左手持*，右手拿刀。

7.But sometimes there maybe more than one knife and fork. 但有時(shí)候，也許不只一把刀或一把*。

8.Then it can look a little daunting. 那看起來(lái)就有點(diǎn)犯難了。

9.The simple rule is to work from the outside in. 最簡(jiǎn)單的原則是由外到內(nèi)。

10.That is for the first course, use the outside knife and fork. 這就是，第一道菜，用外層的刀和*。

11.Then work in for each course. 然后，每道菜逐步向內(nèi)。

12.There maybe a separate smaller knife on the side plate for bread and butter. 也許還有專(zhuān)用的小刀放在旁邊的盤(pán)子上，用于面包和牛油。

13.If fish is being served, then a special knife is used for cutting and eating the fish. 如果上了一道魚(yú)，那就要用專(zhuān)門(mén)的刀。

14.A steak knife has a serrated edge to make cutting the meat easier. 牛排刀有齒邊，方便切肉。

15.So, remember, work from the outside in, and you will be OK. 所以請(qǐng)記住，從外向內(nèi)，就不會(huì)有錯(cuò)了。