英文学以致用，领略语言之美。有道词典，不只是查单词，还带你看天下。
We asked restaurant industry insiders which foods you should skip, whether it's to avoid outrageous markups, food poisoning, or germ minefields.
我们询问了餐饮行业内部人士，有关不应该点什么食物的问题——无论是为了避免暴利、食物中毒还是滋生细菌，都该远离这些食物。
Meat With the Bone in
带骨头的肉类
Small cuts of meat, like bone-in pork or chicken breasts, are harder to cook thoroughly because their outsides easily char. This often translates to crispy on the outside and raw on the inside. Unlike undercooked beef—say, a rare burger or a steak tartare—undercooked pork and chicken are highly dangerous and could causes food-borne illnesses.
Plus, bone-in means less meat.
这种小块肉，比如带骨猪肉或鸡胸，很难熟透，因为它们的外部很容易烤焦，所以经常是外面脆脆的但里面还是生的。和不全熟的牛肉不同——比如一个半熟汉堡或者塔尔塔罗斯牛排，未熟的猪肉和鸡肉十分危险，并且可能引起从口而入的疾病。另外，带骨头意味着肉更少。
Iceberg Lettuce
透明卷心生菜
The iceberg wedge salad is one of the industry’s biggest rip-offs.
Take into account that iceberg lettuce is about 98 percent water, and it’s easy to see why. “It's marked up at least 20 times,” says Peter Chastain, executive chef and owner of California’s Prima Ristorante.
生菜沙拉是餐饮行业中最大的暴利之一。生菜中98%都是水，价格比成本抬高了约有20倍。加州一家大型餐馆的首席执行官彼得说。
Plus, germs can hide inside lettuce’s cracks, corners, and edges.
“You think lemons in water are dirty? The salads are filthy,” Cannon says. Even if restaurants do decide to wash their greens, the lettuce is often served soggy, which is big red flag—standing water mixed with lukewarm, mayo-based dressing is a disaster waiting to happen.
另外，生菜的角落裂缝等地方会藏有细菌。“你觉得水里的柠檬脏？沙拉更脏。”他说。即使餐馆打算清洗蔬菜，生菜还是被泡湿了地端上来——这种温热的水混合着蛋黄酱的液体正是细菌的温床，很危险。
The Menu's Best-Sellers
菜单上卖得最好的食物
You might think best-selling items have high turnover. But to keep up with demand, fast-food restaurants and some other places pre-make their top sellers, which gives these wrapped and bagged choices plenty of time to develop food-borne illnesses.
Instead, opt for the less popular options which are more likely to be prepared to order, says Howard Cannon, CEO of Restaurant Expert Witness and author of The Complete Idiot’s Guide to Starting A Restaurant, who adds, “Anything sitting in holding, covered with mayonnaise, is probably not that great."
你可能觉得卖得最好的食材更新得快一点，更干净。但为了和需求保持同步，快餐店和其他地方都会提前备好这些热门食品，这样被卷起来包裹好的食物很容易滋生细菌。相反，选择那些不那么热门的食品，反倒可能是现做的。霍华德，《餐馆点餐傻瓜入门》的作者、餐馆老板说。他还提到，“任何提前准备好的、裹着蛋黄酱的食物都不太健康。”
Tap Water
自来水
"One of the most dangerous items in a restaurant is water,” Cannon says, although anything that sits between 40 degrees to 140 degrees for more than a short time has a high potential to harbour bacteria.
If your table is already set with a carafe of water, or you're handed anything warmer than ice-cold, ask for a new glass.
“餐馆里最危险的东西之一就是水。”凯能说，尽管任何在40到140华氏度之间呆了很短一段时间的东西都很可能藏匿细菌。如果你的桌子上已经准备了一玻璃瓶的水，或者他们跟你倒了点什么比冰水更热乎的东西，都要个新瓶子吧。
Free Bar Snacks
免费酒吧小吃
Since these nuts, pretzels, and other munchies are free of charge, restaurants and bars often don’t set out a fresh serving for each new customer. It's like eating out of a stranger's hand!
Then at closing time they're dumped back into a container, to be re-poured into dishes the next day.
由于这些坚果，饼干和其他零食都是免费的，餐厅和酒吧往往不会为每个新客户盛上新的。这就像吃陌生人给的东西一样危险！
因为在关门之前，他们会把这些东西倒进容器中，第二天接着用。
Sauced-Up Specials
带酱汁的特价产品
To avoid running out of ingredients during the dinner rush, restaurants often order more food than they need. At the end of the day, surplus ingredients that haven't expired can turn into tomorrow’s specials, disguised with sauce.
为了避免高峰时期食材不足，餐馆经常会买超过需求量的食材。在一天结束的时候，没用完的食材却又没过期的，可以变为明天的特价产品——在刷上酱汁之后。
“Watch out for an expensive item used in a way that's minimizing its flavour,” says Stephen Zagor, founder of consulting firm Hospitality & Culinary Resources, in Wall Street Journal’s SmartMoney. Be wary of meat that's been cut, braised, and disguised in a pasta, stew, or soup dish.
“小心那些原材料很贵但却又遮盖住它本身味道的烹饪食品。”斯蒂芬，酒店与烹饪相关咨询公司的创始人对华尔街日报说道。提防那些被切块、红烧以及伪装在炖菜和汤里的特价菜品。
Do-It-Yourself Grilling
自助烤肉
Restaurants with a built-in-grill dining table sound like fun. But: “Braised food from a steam table is fraught with peril—sneezing customers, improper cooking,” says Chastain. Leave the cooking to the chefs.
带有内置烧烤桌的餐馆听起来不错，但是“热腾腾的食物被随时可能打喷嚏的顾客环绕着，这是不正确的烹饪方式。”查斯特说。还是把这些食物留着给大厨烹饪吧。
Meatloaf
烘肉卷
First, there's often more filler than meat, but restaurants think if they drown the dish in enough sauce and seasoning, you won't notice.
To help sell it further, many menus use descriptive words like “homemade,” “home-cooked,” “home-style,” or worst of all, “Mom’s.”
Don’t insult your mama! Order a burger or a steak.
首先，乱七八糟的辅料食材肯定比肉多，不过餐馆觉得如果他们把这道菜泡在足够多的酱汁和调料里，你就不会发觉了。为了掩盖得更好，很多菜单会使用这种形容词“纯手工”“家常菜”“自家的味道”或者最坏的是“妈妈的味道”。
别侮辱你妈妈的手艺！还是点个汉堡或者牛排吧。
'From-There' Seafood
“本地产”海鲜
Unless the joint is known for its seafood, there’s no guarantee you're going to get what's on the menu. While the kitchen might swap snapper for a cheaper tilapia, many times the distributors do a bait and switch, too.
除非那个地方海鲜很有名，否则你无法保证你吃到的就是菜单上点的。不但餐厅厨房可能会把鲷鱼换成便宜的罗非鱼，很多时候连经销商也会暗中掉包。
“Gourmet” Burgers
“精制”汉堡
By working in one expensive ingredient in small batches (see: truffle oil, fois gras), many customers are cheated into believing they’re getting a taste of highbrow fare for a relatively low price. Beware: Most commercial truffle oils are created by mixing olive oil with a lab-produced chemical.
通过掺杂一丁点昂贵的食材（比如，松露油，鹅肝），很多顾客都被欺骗了，以为自己买到了物美价廉的好东西。注意：绝大多数商业松露油都是把橄榄油和人造化学物质混合而成的。
Zagat ranked truffle oil as one of the eight most overrated ingredients, comparing the oil to trendy fashion labels: "it’s obnoxious, overpriced, and made with cheap material."
查格特把松露油排到八大最被高估的食材中，并把这种油和潮牌进行比较：“令人厌恶，定价过高，用廉价材料制成。”
ICE CREAM
冰淇淋
Unless it’s exotic or made in-house, it’s not worth your time, money, or caloric intake.
“The idea of dropping big dollars in a restaurant to pay for the same brand I can get from the local grocery doesn’t make me want any,” says Mark Ladisky, senior operations consultant for Synergy Restaurant Consultants.
除非是外来特产或手工家庭制作的，不然冰淇淋不值得你去花费时间、金钱和冒着肥胖的危险来购买。“在餐厅里花大价钱买我在外面杂货店就能买到的相同品牌的冰淇淋，这点让我毫无购买欲。”马克，高级运营顾问协同、餐厅顾问说。
Chicken
鸡肉
He who orders chicken is, in terms of ordering outside the box, a chicken. “There is typically nothing unique about the preparation that is worth my attention on the menu,” says Ladisky. It's also cheap meat that gets marked up substantially. Be bolder.
他点了一只鸡，证明他很胆小不敢尝试别的。“餐厅里做鸡肉的方法和你们没什么不同，不值得花时间研究菜单。”莱德斯基说。而且鸡肉也是廉价的、容易被大幅提价的肉类。勇敢放手，不要点鸡肉。
Pizza
披萨
Pizza is a gold mine for restaurants: cheap ingredients and big mark-ups. So buying pizza from a restaurant that isn’t dedicated to doing it right is a waste of money and tomatoes, according to Ladisky.
“I can’t recommend throwing money away on a slightly upgraded freezer-section pizza baked in a toaster oven,” he says.
披萨是很多餐厅的招财树：原材料廉价，暴利。所以如果在不是专门卖披萨的餐厅里点披萨的话，是对金钱和西红柿的一种浪费啊。莱特斯基说。“我不推荐你把钱浪费在仅仅比速冻披萨好了那么一点点的餐厅披萨上。”他说。
Edamame
日本青豆
Though it might be the cheapest appetizer on the menu, it’s never worth as much as it costs. A giant 12-oz. steamable bag of edamame at the grocery store will run you the same price on average, if not cheaper. And all that goes into preparing edamame is a little heating up.
尽管它可能是开胃菜单中最便宜的一个，但它永远物非所值。杂货店里一大袋12盎司的速熟青豆也就和餐厅里的一点点一个价，而且只可能会更便宜。你多付的那部分钱，只值个餐厅对青豆的加热费。
Bread
面包
A basket of bread is a restaurant standby—and more importantly, a complimentary restaurant standby. Don’t be duped into doling out a few bucks, even if it's artisan-quality.
一篮面包对于每个餐厅来说都是必备的——更重要的是，是免费提供的。别把钱花在面包上，就算它把面包做出花儿来了也别买。
