What should I pay attention to when serving chicken, duck and fish dishes?

Cold dishes, head soup, hot dishes, tail soup, pastries, fruit bowl, when serving chickens and ducks, the head should be over, the host or important guest, the fish should have the belly of the fish, the host or important guest, and the fish should turn its back to itself.

When serving chickens, ducks and fish, the head must be tilted towards the host or the most important guest, which is very thoughtful. If you are serving food at a water farmhouse, you can't turn over the fish when you eat fish with fishermen, and you can't wash your hair when you stay at a fisherman's house and take a bath.

The way to serve the food is! First cool and then hot, first meat and then vegetarian As for the chicken, duck and fish, there is not much attention to it

Binzhou Central Hospital.

1) Before blood transfusion, the appearance of whole blood must be strictly checked, and the blood bag must be checked for damage and leakage, and whether the color of the blood is qualified; It is also necessary to carefully check whether there are any errors between the patient, the cross-fit report and the blood to be transfused, including the name, gender, ABO and RHO (D) blood type of the patient and the blood donor, the results of the cross-fit test and the antiglobulin test, the blood bag number, blood type and blood volume, etc., and there should be two people to check that the blood can be transfused accurately.

2) During blood transfusion, the patient should go to the bedside to check the case number, patient's name, blood type, etc., and after determining the recipient, use a standard blood transfusion device equipped with a filter (the aperture of the filter is about 170 microns, and the total effective filtration area is 24-34 cm2, which can filter out the aggregated platelets, white blood cells and fibrin that may exist in blood and blood component products).

3) The blood should be taken out of the refrigerator before transfusion, and the time spent at room temperature should not exceed 30 minutes. Mix the blood in the blood bag gently before infusion to avoid violent**. No other drugs should be added to the blood, and if dilution is needed, intravenous saline can only be used.

4) Flush the transfusion tract with normal saline before and after blood transfusion. When blood from different donors is transfused continuously, after the previous bag of blood is exhausted, the transfusion apparatus is flushed with normal saline with intravenous ejaculation, and the next bag of blood is continued for transfusion.

5) The blood transfusion process should be slow and then fast, and then the transfusion speed should be adjusted according to the condition and age, and the recipient should be closely observed for adverse blood transfusion reactions, and if there is an abnormal situation, it should be dealt with in time. In the first 10 to 15 minutes of blood transfusion or the first 30 to 50 ml of blood transfusion, the medical staff must be closely monitored for adverse effects. If an adverse reaction occurs, the blood transfusion must be stopped immediately and reported to the physician in charge for timely diagnosis and treatment, and the blood transfusion department or blood bank should be notified to investigate the necessary causes.

Usually, blood transfusions do not have to warm the blood.

6) After blood transfusion, keep the blood bag in the refrigerator for 2-8 hours for 24 hours in case of accidents.

7) After the blood transfusion is completed, the medical staff shall fill in the blood transfusion reaction investigation receipt one by one, and return it to the blood transfusion department for preservation after the blood transfusion is completed. The blood transfusion department reports to the medical department (department) every month, and the physician in charge records the blood transfusion situation in the medical record.

8) After the blood transfusion is completed, the medical staff will paste the second copy of the blood transfusion slip in the medical record.

Hello; Blood transfusion precautions; 1.Strict aseptic operation and check system, blood transfusion must be done before BAI

Carefully check the name, year, blood type, cross-match result, blood volume and number of the patient and the donor on the blood list, and check with the blood storage bag before entering. 2.When more than two bags of blood are transfused in a row, it is necessary to wait for the first bag to be transfused, rinse with a small amount of normal saline, and then take the second bag.

3.During the transfusion process, the number of drops and transfusion reactions should be closely observed. FYI.

Hospitals should do a good job of blood testing to prevent AIDS and liver disease.

Patients should drink plenty of water to replenish their blood.

Are there any unhealthy things such as viruses in the blood?

Our country is a country of etiquette, and there are many aspects of life. Especially in catering, there are a lot of rules. Maybe if we are not careful, we will touch these red lines of etiquette.

Especially as a waiter in a hotel, it is not easy; If we are a waiter in a hotel, we must pay attention to the following points when serving fish to guests:

1. If you can't spill the soup on the guests, you can say, "The fish can't do without water", even if the fish is cooked, it is also closely related to the water. Many dishes come with soups, such as sauerkraut fish, boiled fish, sweet and sour fish, and so on.

When we serve fish, we try not to spill the soup on the guests. For freshly cooked fish, the hot soup on the plate is no joke.

Especially for those who are clinking glasses, before serving the fish, you can send a polite reminder to let the guests avoid it automatically and wait until they have served the fish before taking a seat.

2. Fish serving table etiquetteIn our country, fish is a very particular dish, and it is also a standard feast and a must-order dish. When serving fish, if it is a dish of the type of braised fish, you need to pay attention to the corresponding etiquette so as not to upset the guests.

Generally speaking, we will put the head of the fish in the direction of the main position, which is what we often call the upper eight, and the leaders who sit in this position are generally the leaders. And the head of the fish pointed towards him, which also indicated that he was the most noble person here.

If it is a piece of fish such as pickled fish or boiled fish, there is no big deal to pay attention to when serving, as long as the soup is not spilled on the table or splashed on the guests.

When we can't tell the difference between the elders and the young at the table, we can also ask the guests here for help and ask them how to arrange the dish. If you are a particular person, they will naturally tell you who the head of the fish should be facing, and if you are not a particular guest, you can put the fish on the table.

When serving fish to guests, you must be careful not to aim the tail of the fish at the guests, which is a disrespectful performance to the guests and will make the customers very dissatisfied.

When the fish is served to the guests, it should be noted that the head of the fish should be facing the guests, which is a sign of respect and respect for the guests, and also shows a personal quality and cultivation of the host.

When serving fish to guests, you should actually remind them to eat it hot, and pay attention to the fish bones.

When serving, the chicken does not offer its head, the duck does not offer its palms, and the fish does not offer its backbone.

Put the chicken head in the stomach, and the duck paw is cut off directly, and the fish is not used to make squirrel fish.

Generally, the head of the dish is directed towards the most distinguished guest at the table, which is the host's respect for the guest. There are also places where the belly of the fish should be placed horizontally against the guests, and the fish spine cannot be used to face the guests, that is, the fish should not be offered. In fact, the meat of the belly of the fish has few spines and tender meat, and the taste is delicious; There are fins on the back, many spines, and the flesh is hard and some, not as fat as the abdomen, so the abdomen is not offered to show respect when the spine is respectfully placed, and the head, left tail, and right abdomen are facing forward in front of the guests.

towards the guests, distinguished people.

Dietary tips for bladder cancer surgery.

1. Pay attention to diet, live a regular life, drink more tea, or drink Ganoderma lucidum, cancer patients are mostly acidic, eat less meat, pickled smoke, chili, pepper, mildew food, eat more vegetables and fruits and other alkaline foods, so that the body is balanced by acid and alkalinity, quit smoking and drinking, and maintain a good attitude.

2. Drink plenty of water. In addition to genetic factors, if you can drink 2000ml of plain water a day, you can basically eliminate the occurrence of bladder cancer, and drinking water is the most effective way to prevent bladder cancer.

3. Pay attention to urination at any time, and seek medical attention immediately if there are abnormal conditions such as hematuria, difficulty in defecation, back pain, and lower abdominal pain.

If the correct **regimen is not taken after bladder cancer surgery, it is very easy**, and our hospital adopts the ** scheme of external patch + internal administration, and it is no longer effective after clinical control for many years. Buckle: put three, five, four, nine, two.

Pay more attention to light, eat more vegetables and fruits, and eat less animal offal.