現在位置 : 餐點 > 航空飛機餐 大觀 -- (An Overview of Airline Meals)
飛機餐 (Airline Meals)
飛機餐即是飛機在航程中供應乘客的餐飲。飛機餐菜式一般由指定供應航機飲食的廠商供應。這樣廠商稱為「空廚」(Catering,原意外燴)。飛機餐在機場附近製作,並於起飛前直接運送至航機上,在航程中途飛機穩定時由空中服務員放在手推車上分發予乘客。 不同等級客位的飛機餐,在菜式、份量及成本各方面都有分別。頭等及商務艙的飛機餐,在食物及進餐程序皆盡量模仿高級餐廳,雖然如此,但與真正的餐廳始終有別。而經濟艙的飛機餐,則與快餐較為相似,以分發效率、儲存體積及成本等為主要考慮因素,食物的味道,當然難以令乘客有高期望。 早期飛機餐通常以西式為主,但後來一些航空公司開始提供地區性菜式,如中國籍航空公司供應中餐供乘客選擇。 在中長途的航線,可能會有超過一頓飛機餐,由於時差關係,通常每餐會每隔5至6小時供應,就算當時的所在地並非用餐時間,亦可能在兩餐之間提供如杯麵等食物。在短程航線,例如兩小時以內國內或國際航線,則只供應一些小食、點心或飲品。一些極短程的航線則更只有飲品提供。飛機餐的費用一般已包含在機票價格。 除餐食外,航空公司亦會提供軟性飲料例如汽水、果汁、茶、速溶咖啡等飲品,及酒精類飲品例如餐酒。部份航空公司的酒精類飲品需額外收費。為了防止一些不法之徒用飛機餐上的金屬或玻璃制餐具進行攻擊性行為或劫機,航空公司多改用塑膠制餐具。 一般經濟艙的飛機餐包括一包如花生類的餐前小食(但因旅客可能會有對堅果類的過敏現象,現今多提供鹹零食替代花生),正餐以餐盤盛載。一般包括頭盤或沙拉,以肉類例如牛或雞肉作主菜,伴以飯、麵或義大利粉,亦有蛋糕等甜品,餐後會供應咖啡或茶。 頭等及商務艙的飛機餐,在菜式上比經濟艙較為多元化,餐前小食亦是花生類,頭盤及主菜像餐廳般以碟盛載,由空中服務員依次端上。頭盤除西式外,亦可能有日式壽司等,部份航空公司有餐湯供應,主菜與餐廳類似,亦有較精緻甜品,餐後亦供應咖啡或茶。 如果乘客有體質或宗教需要,一般可於出發前24小時以前通知航空公司準備,或是在訂機票時預先告知。特殊餐包括兒童餐、供糖尿病等慢性病乘客享用的低鹽或低糖餐、素食餐、符合特別宗教要求的猶太教餐或回教餐等。 |
Airline Meal
An airline meal or in-flight meal is a meal served to passengers on board a commercial airliner. These meals are prepared by airline catering services. The first kitchens preparing meals in-flight were established by United Airlines in 1936. Meals vary widely in quality and quantity across different airline companies and travel classes. They range from a simple beverage in short-haul economy class to a seven-course meal in long-haul first class. The type of food varies depending upon the airline company and class of travel. Meals may be served on one tray or in multiple courses with no tray and with a tablecloth, metal cutlery, and glassware (generally in first or business classes). The airline dinner typically includes meat (most commonly chicken or beef) or fish, a salad or vegetable, a small bread roll, and a dessert. Food on board the flight ranges in price from free (typically on full-service European and Asian airlines, and on almost all long distance flights) to as much as ten dollars on low-cost airlines. Quality may also fluctuate due to shifts in the economics of the airline industry, with private jet passengers receiving the equivalent of five-star food service. On the longest flights in first class and business class, most Asian and European airlines serve multicourse gourmet meals, while airlines based in the US tend to serve large, hearty, meals including a salad, steak or chicken, potatoes, and ice cream. Some long-haul flights in first and business class offer such delicacies as caviar, champagne, and sorbet. The cost and availability of meals on US airlines has changed considerably in recent years, as financial pressures have inspired some airlines to either begin charging for meals or abandon them altogether in favor of small snacks (Southwest Airlines). Eliminating free pretzels saved Northwest $2 million annually. The carrier lost nearly $3.3 billion since 2001. Air China has reported that each domestic flight's meal requires RMB50 (US$7.3) while international flights require RMB70 (US$10). However, this figure varies from airline to airline, as some have reported costs to be as low as US$3.5. Air China is also minimizing costs by loading only 95% of all meals to reduce leftovers and storing non-perishable foods for emergencies. Meals must generally be frozen and heated on the ground before takeoff, rather than prepared fresh. |