MENU PLANNING
Origin of Menu:
A menu is a list of dishes that are available for sale in a food service outlet or that can be served at a meal. In French, menu means “in minute’s details” and in English, it is also termed as “bill of fare”. It is believed that the term “menu” was first used in 1541, when DUKE HENRY of BRUNSWICK was seen referring to a sheet of paper during a feast.
In olden times, the size of a bill of fare was very large and only one copy was placed at one end of the banquet table so that every person at the banquet knew that dishes were being served and in which order. The guest could reserve their appetite accordingly. Originally it was used during banquets. The size of the card gradually became smaller, which made it possible to have more copies placed on the table.
Every sector of the food and beverage industry, whether operating for commercial or welfare purpose, larger or small, uses a menu. It not inform the gests what the available are, but also help the operator know that he/she is going to prepare. The menu is the basis upon which all managerial and operational activities of the food and beverage operations depend.
Objective of Menu planning
A menu has the following objective and importance:
1. Sells: It is the great “silent take person” and stimulates sales. Great pains are taken in compiling the menu.
2. Image: It is the signature of the restaurant. It, therefore, has to be attractive, informative and gastronomically correct. It promotes the image of the property and becomes a talking point in many social gatherings.
3. Identity: it identifies the restaurant’s theme. This is especially important for specialty restaurant.
4. Experience: it certainly contributes to the dining experience. A novel menu never fails to impress the guests and often become a talking point in many social gathering.
5. Informative: the menu informs the guest as to what is on offer and how much each item is priced. Most guests come with a budget and make choices to what one can afford. The menu also describes each item.
6. Guide: The menu guides guests with the progression of courses from starters to desserts. Dishes are presented in the classical order.
Types of Menu:
· A la carte : A la carte menu is type of menu, where the food items are priced individually. Literary meaning of a la carte is “from the card”.
· Table d hote(TDH) : table d hote refers to the menu of limited choice. It usually includes three or five courses available to as a fixed menu. This term is known to caterers by its abbreviation TDH menu a table d hote menu is a complete meal at a predetermined priced.
Menu
Veloute celerie
----****----
Poulet laperouse
Pommes mousseline
Jardiniere de legumes
----****----
Tarte aux pommes
----****----
Danish pastry
----****----
Coffee
Rs. 550
Difference between A la Carte Menu and Table d' Hote menu
Table d' hote
1. It is a small menu.
2. It has only 3-4 courses. 3. It is economical as a completemeal 4. It is easy to prepare 5. It is cooked in advance.
6. It is cooked in bulk.
7. There is very little or no choice. 8. It is suitable for groups, educational institution, & hospitals, 9. It can be served quickly &easily. 10. Limited service ware needed. 11. The menu is simple, ordinary quality stationery is used. 12. It is meant for package deal (AP, MAP) customers. |
A la carte
1. It is an elaborate menu.
2. It has multiple courses.
3. It is more expensive if similar meal is chosen.
4. It is difficult to prepare because cooked in installments.
5. It is cooked almost fresh,
6. It is cooked in small qty,
7. It has a wide choice.
8. It is suited for everybody. 9. It requires more arrangement & takes longer time to serve 10.More service ware is required for serving various items. 11.The menu is expensive, long lasting material is used.
12. It is meant for EP and FiTs.
|
Types of Meals
From time immemorial people have been trying to set a schedule for meals and besides most appropriate dishes according to the time. There had been several changing concepts on time and nature of meals, due to advent of science mingled with culture and religion. On an average , human body requires consuming a substantial meal for every four hours.
Breakfast
The word Breakfast means to break the fast after a long time. It is originally started in England where they used to have a lot of courses. Nutritional experts have referred breakfast as the most important meal of the day. The different types of breakfast are-
Ø Continental Breakfast
Ø American Breakfast
Ø English Breakfast
Ø Indian Breakfast
1. Continental Breakfast
It is a very simple and has got only three courses:
Ø Choice of fruit juice
Ø Choice of breakfast rolls
Ø Choice of beverages
1. Choice of fruit juice
Canned or fresh fruit juices are offered in this course. Fresh juice is served in a pony tumbler with an under liner and a teaspoon. Accompaniments for all juices are castor sugar, while for tomato juice, the accompaniment is Worcestershire sauce.
2. Choice of breakfast rolls
Breakfast rolls include croissants, muffins, Danish pastry, doughnuts, Vienna rolls and brioche. Slice of bread or wheat bread is also offered. Rolls are accompanied with preserves such as jam, honey, marmalade and butter.
Cutlery required for continental breakfast
A side plate or quarter plate with side knife, butter dish with under liner and butter spreader, toast rack, tea/coffee pot, sugar bowl, milk pot/ creamer.
Orange juice
------
Croissants/Toasted bread served with jam, marmalade, honey and
butter
--------
Tea served with milk
|
American Breakfast
It starts with a glass of cold water. This breakfast is neither too heavy like English nor like continental breakfast. Consists of table d' hot1e breakfast menu which one would generally find in the menu card of any five star hotel.
Ø Choice of fruit juice: Mango juice, Pineapple juice, Tomato juice, Orange juice, or Grape fruit juice etc.
Ø Choice of Cereals: choice of cornflakes, oatmeal, porridge, rich crispies, wheat flakes served with cold or hot milk.
Ø Choice of Eggs : Scrambled, poached, boiled, omelette, served with bacon,
Ham or sausages.
Ø American pancakes or waffles : Pancakes and waffles are served with melted butter, honey and maple syrup
Ø Choice of breads: Breakfast toast, rolls, brioche, croissant with preserves like batter, jam, marmalade and honey.
Ø Choice of Beverages: Tea, Coffee, or Hot Bourn vita, Horlicks, Ovaltine.
Orange juice
------
Cornflakes served with hot milk
-------
American waffles served with honey and maple
syrup
-------
Poached eggs wuth grilled tomatoes and brown
potatoes
-------
Muffins, Danish pastry served jam, marmalade,
Honey and butter
-------
Coffee
|
English breakfast
An English breakfast is a very elaborate breakfast. It comprises of ten courses
Ø Choice of fruit juice: Mango juice, Pineapple juice, Tomato juice, Orange juice, or Grape fruit juice etc.
Ø Choice of Stewed Fruits: Apples, Prunes, Figs, Pears etc. are cut into small pieces and cooked in sugar syrup flavored with clove and cinnamon. It is served in a cocktail cup with a quarter plates as under liner and the cutlery provided is a teaspoon.
Ø Choice of Cereals: oatmeal (meal), cornflakes, wheat flakes, rice crispies, porridge are served with cold or hot milk in a soup bowl with a quarter plate as under liner and a dessert spoon is provided as cutlery.
Ø Choice of Fish: Herring, Haddock, Kedgres, sardines, are served.
Ø Choice of Eggs: Omelette, boiled eggs, scrambled egg, poached or friedeggs.
Ø Choice of Meat: Grilled bacon, sausages, ham, salami, kidney or liver, are served.
Ø Choice of breakfast rolls: Toast white or brown or rolls- like croissant, muffins, brioche, doughnuts, Danish pastry are served.
Ø Choice of Beverages: tea/ coffee or hot beverage like Bournvita, Milo, horlicks, ovaltine, cocoa etc. can be served.
Pineapple juice
--------
Stewed fruits
(Apples, guavas, figs, bananas)
---------
Wheat flakes served with cold milk
----------
Grilled herring/Smoked haddock
----------
Mushroom omelettes with bacon, sausages and
Baked beans
-----------
Calf’s tongue served with Cumberland sauce
-----------
Brioche, toasted bread served with jam, marmalade,
Honey and butter
------------
Coffee
|
Indian Breakfast Menu
Khandvi
-------
Sali murgh jardaloo
Oondhyu
Dal dhokli
Methi thepla
Ghee bhat
--------
Lapsi
--------
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Brunch
This is for those who skip their breakfast want to have heavy fusion meal together, may take combined breakfast and lunch called brunch. It is taken between 10:00-12:00hours. It is also called as Elevenses(midmorning refreshments)
Lunch
Ideal time for lunch is between 12.00-1500hours. The menu is similar to dinner menu, but not identical for e.g. Appetizer is preferred to soup, more colditems, a beer or soft drink to wet the gullet, fish to heavy roast or braised items, less accompaniments. An item with rice is avoidable as it induces sleep or drowsiness. A cold sweet to hot sweet, prefer tea to coffee
Ideal time for lunch is between 12.00-1500hours. The menu is similar to dinner menu, but not identical for e.g. Appetizer is preferred to soup, more colditems, a beer or soft drink to wet the gullet, fish to heavy roast or braised items, less accompaniments. An item with rice is avoidable as it induces sleep or drowsiness. A cold sweet to hot sweet, prefer tea to coffee
Afternoon tea
The English have made the late afternoon meal into a fine art. This meal is suitable for the people who skipped their lunch. It offers a variety of sandwiches, assorted breads and various types of tea. It is served around 1500-1700hours
High tea
A regular lunch is difficult in parties and groups. An elaborate snacks dispiay with plenty of sweets like cookies, tea fancies, pastries can be incorporated to satiate hunger of those who had light lunch or skipped their lunch.It is served after 1700. It is a good time for high tea.
Dinner
Early dinner is customary in British Culture. However, there is a compromise by all; the dinner time starts at 7.00 Pm. Earliest and 10.00 Pm latest. Not with
Early dinner is customary in British Culture. However, there is a compromise by all; the dinner time starts at 7.00 Pm. Earliest and 10.00 Pm latest. Not with
Standing British dinner time used to finish at 5.00 Pm in the evening. Still a few traditional British enjoy early dinner and go for a late supper. Dinner is the main meal of the day if breakfast is the most important meal of the day. At dinner only people can relish and enjoy a meal at leisure because there is no rush for office or business as at breakfast. A quick meal in office at lunch, but dinner is for complete relaxation with no hang-ups.
Supper
Super can be divided into two those who miss their dinner or those who take early dinner. Super is nothing but dinner for those who miss their dinner, but a light soft meal before bedtime for those who had early dinner.
Super can be divided into two those who miss their dinner or those who take early dinner. Super is nothing but dinner for those who miss their dinner, but a light soft meal before bedtime for those who had early dinner.
French Classical Menu
17 Courses French Classical Menu
FRENCH ENGLISH
1.Hors d’ oeuvre Appetizer
2.Potage Soup
3.Oeufs Eggs
4.Farineaux Pasta and Rice
5.Poisson Fish
6.Entree Entree
7.Releve Releve
8.Sorbet Sherbet
9.Roti Roast
10.Legumes Vegetables
11.Salade Salad
12.Buffet froid ColdBuffet
13.Entremets Sweets
14.Savoureux Savour
15.Fromage Cheese
16.Desserts Fruits and Nuts
17.Boissons Beverages
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1. Hors D' oeuvre/ Appetisers
It is the first course of the meal. This course is composed usually of tangy, salty, sour, hot-natured items which help stimulate the appetite. The hors d' oeuvre should have eye appeal, should be decorative. The term hors d' oeuvre usually applies to a variety of side dishes offered as appetizers such as potato salad, Anchiovies, Prawns, Olives, Russian salad, herring, sardines, cold egg dishes, mushrooms, Artichoke, Asparagus etc. and also to single items served as a preliminary appetizer course before the soup.
This course originated in Russia where the guests helped themselves to small dishes prior to sitting down at a table for their meals. Now it is popular all over the world and appears even on a simple menu. The function of this course is to stimulate the appetite by producing more saliva and other digestive juices in our system. A good hors d' oeuvres service can increase the turnover of the restaurant by producing a psychological effect.
Hors d' oeuvres are classified in many formats like hot and cold, simple and deluxe, single and multiple, liquid and solid and so forth.
Examples
· Salad: - simple salad, raw salad, plain salad
· Compound Salad: - salade nicoise, salade walderf, salade russe
· Shell fish: - Snails, Prawns, Crayfish, Shrimps
· Eggs: - Oeuf mayonnaise, oeuf farcis, plover eggs, seagull’s eggs
· Fruits:- Smoked Salmon, Jus de tomato
Name of dishes
|
Cover
|
Accompaniment
| |
French
|
English
| ||
Jus de
Tomate
|
Tomato
Juice
|
3 1/2 oz pony tumbler
on underplate, doyley
&tsp
|
Worcestershire sauce &
castor sugar in sugar
dredger
|
Jus de
Fruits
|
Other fruits
juices
|
41/2 oz pony tumbler
on underplate, doyley
&tsp
|
Sugar in sugar dredger
|
Cocktail
de
Florida
|
Florida
cocktail
|
200 mm (8 in)
underplate&teaspoon
|
Castor sugar
|
Poire d'
Avocet
|
Avocado
pear
|
200 mm (8 in)
underplate, doiley,
avocado dish &tsp
|
Vinaigrette sauce
|
Cocktail
de
crevettes
|
Shrimps
cocktail
|
200 mm (8 in)
underplate glass &
silver coupe, tsp&fish
plate
|
Brown bread &butter,
cayenne pepper &
pepper mill.
|
Huitres
|
Oysters
|
Oyster plate &oyster
fork & finger bowl. If
an oyster plate is not
available a welled soup
plate filled with
crushed ice can be
used.
|
Cayenne pepper, pepper
mill tobacco, chilli,
vinegar, lemon wedge,
brown bread and butter
|
Saumon
Fume
|
Smoked
salmon
|
Fish plate, fish knife
and fork
|
Brown bread &butter,
cayenne pepper,&
pepper mill, &lemon
|
Pate de
Foiegras
|
Goose liver
pate
|
Small knife &fork &
cold fish plate.
|
Melon or fresh figs
when they are in season
|
Caviar
|
Caviar
|
Caviar knife &cold fish
plate.
|
Hot finger toast &
unsalted butter or 'anis.
|
Saumon
Froid
|
Cold
salmon
|
Fish knife ⋔ and
cold fish plate.
|
Mayonnaise &
cucumber salad
|
2. Potage/ Soup
Soups are nutritional liquid which are made from the extractions of vegetables, meat bones, etc. Two soups are usually provided on menu, one, clear soup, and the other, thick soup. If hot soup follows a cold appetizer, it should be thin soup, and if a hot soup follows a hot appetizer,it should be thick soup.
Examples
v Consomme julienne
v Soup a l’oignon
v Chicken broth
v Petite marmite
v Crème de tomato
Name of Dish
|
Cover
|
Accompaniment
| |
French
|
English
|
Hot soup plate on
under liner, dessert
spoon
|
Sour cream, beetroot
Juice, miniVol-au-vents
with duck past
|
Bouillbaisse
|
Bouillbaisse
|
Hot soup plate on under liner, dessert spoon, fish fork & knife
|
Flutes or Rouilles
|
ConsommeMadrilène
|
ConsommeMadrilène
|
Cold consommé cup,saucer, under liner,dessert spoon
| |
Potage Germiny
|
Thickened Consomme
|
Hot Soup Plate under liner, Soup spoon
|
Cheesse Straws
|
Soupealoignon
|
French Onion soup
|
Hot consommé cup, saucer under liner, dessert spoon
| |
Gazpacho
|
Gazpacho
|
Cold consommé cup, saucer, under liner, Dessert spoon
|
White bread crumbs
|
Minestrone
|
Minestrone
|
Hot soup plate, under liner soup spoon
|
Grated parmesan cheese on under liner and tsp
|
Petite Marmite
|
Petite Marmite
|
Petite Marmite pot, under liner, dessert spoon
|
Poached Bone marrow, grilled croute with parmesan cheese
|
Tortue Claire
|
Clear turtle soup
|
Hot consommé cup, Saucer, under liner, dessert spoon
|
Brown bread and butter, cheese straws, lemon segment
|
3. Oeufs/ Eggs
A versatile and outstanding food product with unusual number ofpreparations besides an ingredient for bakery and cookery products for binding, emulsifying and stabilizing various dishes. Nowadays it is mostly served in the breakfast menu, but it is being offered as a separate course in French classical menu. Some of the popular methods of cooking can be poached egg. Poached eggs are further finished with mornay sauce and other garnishes like cocktail sausages, kidney and liver.eggs are served in hot plate along with a A.P knife and A.P fork.
Examples
· Omelette espagnole ( Spanish omelette)
· Omelette aux tomates
· Scotch eggs
· Omelettefromage
· Oeuf en cocotte ( baked egg)
Name of Dish
|
Cover
|
Accompaniment
| |
French
|
English
| ||
Oeuf en
Cocotte
|
Egg in
cocotte
dish
|
Cocotte dish on
underliner with tsp
|
none
|
Oeuf
Poche
|
Poached
eggs
|
Baking dish on
underliner, dessert
spoon &fork
|
None
|
Oeuf sur
le plat
|
Egg in dish
|
Baking dish on
underliner, dessert
spoon &forks
|
None
|
Omelette
|
Omelette
|
4. Farineux/Pasta and rice
This is usually the fourth course in a French classical menu.This course consists of the products made from pasta and rice.The word ‘pasta’ is of couse,Italian and means ‘dough’. It includes all kinds of foods that are rich in carbohydrates, like rice, pasta and all otherstarchy products.
Examples
Ø Spaghetti napolitaine
Ø Gnocchi romaine
Ø Ravioli
Ø Macaroni Italian
Ø Spaghetti Bolognaise
Name of Dish
|
Cover
|
Accompaniment
| |
French
|
English
| ||
Gnocchi,
Ravioli,
Macaroni
|
Hot fish plate, dessert
spoon and fork
|
Grated parmesan
cheese on underliner
and tsp
| |
Spaghetti
|
Hot soup plate on
cold underliner, large
fork on right and
dessert spoon on left
|
Grated parmesan
cheese on underliner
and tsp
|
5. Poisson/ Fish
Fish is easily digested and helps to prepare the appetite for heaviercourses that follows. This can be served
ü Cooked meuniere: Sole, trout, and Salmon are usually served in this style.
ü Fried: Whitebait and sole are often fried.
ü Hot shellfish: Lobster, crayfish and Dublin bay prawn are served in this style.
Examples
· Sole meuniere
· Sole Parmenter
· Sole Veronique
· Poisson Orly
Name of Dish
|
Cover
|
Accompaniment
| |
French
|
English
| ||
Truite
Meuniere
|
Pan-fried
trout
|
Fish knife, fork, and
hot fish plate
|
Béarnaise sauce
|
Dame de
Saumon
Grille
|
Grilled cut
of salmon I
on the
bone
|
Fish knife, fork, and
hot fish plate
|
Hollandaise sauce
|
Demi
Homard
|
Cold
lobster
|
Fish knife &fork, cold
fish plate, lobster
pick and finger bowl,
lobster cracker on
debris plate
|
Mayonnaise
|
Dame de
Saumon
poche
chaude
|
Hot
poached
turbot on
the bone
|
Fish knife, fork, and
hot fish plate
|
Beurrefondu or
hollandaise sauce
|
Troncon
de turbot
poche
|
Hot
poached
turbot on
the bone
|
Fish knife, fork, and
hot fish plate
|
Béarnaise sauce
|
Troncon
de turbot
grille
|
Hot grilled
turbot on
the bone
|
Fish knife, fork, and
hot fish plate
|
Beurremaitre d' hote,
remoulade or
béarnaise sauces.
|
Sole de
Douvres
grille
|
Grilled
Dcier
sole
|
Fish knife, fork, and
hot fish plate
|
Tartare sauce, or
remoulade sauce
|
Nomard
thermidor
|
Lobster in
white
wine
sauce
|
Fish knife, fork, and
hot fish plate
|
None
|
6. Entrée/ Entrance
Entrée is a French word meaning entrance, perhaps of first meat course prepared by simple methods of cooking like grilling, frying etc. somehow few others specific items other than meat are also put under this entrée course. Usually, a single- portioned item accompanied by a rich sauce or gravy and garnished. Entrée is served in a hot plate, and the cutlery provided is a A.P knife and a A.P fork. A dessert spoon is kept on the sideboard, in case the guest demands it.
Examples
Ø Kebab Orientale
Ø Steak Diane
Ø Vol-Au-Vent De Vollaile
Ø Chop D’agneau Grille
Name of Dish
|
Cover
|
Accompaniment
| |
French
|
English
| ||
Karl de volaille
|
Chicken
curry
|
Hot soup plate,
underliner, large
fork on right
|
Mango chutney,
poppadoms, Bombay
duck, curry tray with
citrus fruits, apple
onion, dried nuts,
coconut& yoghurt
|
Irish stew
|
Irish stew
|
Hot soup plate,
underliner, large
knife &fork,
dessert spoon
|
Worcestershire
sauce &pickled red
cabbage
|
Steak Diane
|
Steak Diane
|
Hot joint plate,
steak knife &fork
|
French .& English
Mustard
|
Steak au
Poivre
|
Pepper
Steak
|
Hot joint plate,
steak knife &fork
|
French &English
Mustard
|
Steak tartare
|
Steak
tartare
|
Cold joint plate,
large knife &fork
|
Pumpernickel bread
buttered
|
Entrecote
Double
|
Double
sirloin steak
|
Steak knife, joint
fork and hot joint
plate
|
Béarnaise sauce &
French or English
mustard
|
Chateaubriand
|
Double fillet
steak
|
Steak knife, joint
fork and hot joint
plate
|
Béarnaise sauce &
French or English
mustard
|
Porterhouse
Steak
|
Porterhouse
steak
|
Steak knife, joint
fork and hot joint
plate
|
French or English
mustard
|
Cote de porc
Grille
|
Grilled pork
chops
|
Joint knife, fork
and hot joint
plate
|
Béarnaise sauce &
French or English
mustard
|
7. Releves
It is the main course of the meal. It is normally larger than entrée and takes the forms of the butvher joints,which have to be carved. Big joints of meats such as veal, lamb, poultry, beef and pork are served with heavy accompaniments and garnish. A sauce or roast gravy, potatoes and green vegetables are served with this course. The appropriate cutlery for releve is a joint knife and joint fork.
Examples
Ø Poulet Maryland
Ø Osso Bucco
Ø Poulet Saute Hangroise
8. Sherbet/ sorbet
It is the eight courses of the menu. It is therefore refreshment between the courses i.e. main course and roti. It helps indigestion. 10-12 minutes are allotted for the sorbet service. Russian and Egyptian cigarettes are passed with sorbet. It originated in Arabia and china. It was introduced in 1660 by Francisco porcopio. It is iced water flavoured with champagne or any other liqueur. It is sweetened and coloured with fruit juices.
Examples Ø Sorbet A la sicilianne
Ø Granite
Ø Marquise
Ø Spoom
Ø Sorbet Alexandra
Ø Sorbet a la Americain
Ø Sorbet a la Americain
9. Roasts/ Roti
Roasts are also a feature of the French classical menu, with all types of roasted joints meats served, in particular game meat. Each meat is accompanied by its own particular sauce and gravy, with green salad. It is served in hot joint plate with a joint knife and a fork.
Examples
· Poulet Roti: Roast Chicken
· Dinde Roti: Roasted Turkey
· Canard Roti: Roasted Duck
· Caneton Roti: Roasted Duckling
Name of Dish
|
Cover
|
Accompaniment
| |
French
|
English
| ||
Rable de
lievrerotie
|
Roast saddle
of hare
|
Joint knife, fork &hot
joint plate
|
Roast gravy &mint sauce
or redcurrant jelly
|
Poulet roti
a l' Anglaise
|
Roast
chicken
English style
|
Joint knife, fork &hot
joint plate
|
Roast gravy, bread sauce,
game chips, watercress
|
Boeuf roti
|
Roast beef
|
Joint knife, fork &hot
joint plate
,
|
French &English
mustard, horseradish
sauce, roast gravy,
Yorkshire pudding
|
Agneau roti
|
Roast lamb
|
Jit knife, fork &hot
joint plate
|
Mint sauce or jelly, roast
gravy
|
Porc roti
|
Roast pork
|
Joint knife, fork &hot
joint plate
|
Apple sauce, sage &
onion stuffing, roast
gravy
|
Dindonneau
Roti
|
Roast turkey
|
Joint knife, fork &hot
joint plate
|
Cranberry sauce, roast
gravy, game chips,
watercress, bread sauce,
chestnut stuffing, bacon
rolls
|
Veau roti
|
Roast veal
|
Joint knife, fork &hot
joint plate,
|
Parsley &thyme stuffing,
roast gravy
|
Salade
Verte
|
Green salad
|
Salad crescent, half
plate, dessert fork
|
French dressing/
vinaigrette- raw
vegetables, sour cream-
citrus fruits,
|
Canard
sauvage a'
la presse
|
Pressed wild
duck
|
Joint knife, fork &hot
joint plate
|
Hot toast and butter
|
Canard
sauvage roti
|
Roast wild
duck
|
Joint knife, fork &hot
joint plate
|
None
|
10. Legume/ Vegetables
At this stage, the meal returns from heavy to light items. This is the course in which vegetables are served, accompanied with sauces such as hollandaise and melted butter. Single vegetables are served with sauces. Vegetables can be served as an accompaniment to the main course also.
Example
Ø Tomates Grille
Ø Pommes Frites
Ø Pommes Au Four
Ø Puree de pommes
Ø Pommes Parmentier
11. Salade/Salad: It often refers to a small portion of salad that is taken immediately after or along with the main course and is quite often a green salad and dressing. If the salad is served with the main course, it is offered in a nappy bowl. If it is served with the meal, it is just plate-Header. This kind of presentation is usually found in European restaurants.
Examples
Ø Green salad with vinaigrette
Ø Greek salad
Ø Coleslaw salad
12. Buffet Froid/Cold Buffet
This course includes a variety of cold meats and fish, together with a range of salad leaves and dressings, Cold items such as salmon, lobster, eel, poultry, game, mousse, mousseline, roasted beef and roasted lamb are served in this course.
Examples
Ø Smoked Salmon
Ø Roast tongue of beef
Ø Pickled eel
Ø Grilled Turkey
Ø Lobster
Ø Cold boiled chicken
13. Entremets/ Sweets
Entrement is a sweet course. Some of the common items that are found on entremets are pies, tarts, flans, soufflés, mousse, puddings, éclairs, cakes, etc. It is served in half plate with dessert spoon and dessert fork. These days, this course is merged with the dessert course.
Examples
Ø Crepes Suzette
Ø Souffle
Ø Omelette au rhum
Ø Indian Sweets
Ø Bombes
Name of dish
|
Cover
|
Accompaniment
| |
French
|
English
| ||
Omelette
Soufflé
|
Baked Alaska
|
Sweet spoon, fork, cold
sweet plate
|
None
|
Banana
flambe au
rhum
|
Flamed
Bananas
|
Sweet spoon, fork, hot
sweet plate
|
None
|
Crepes
Suzette
|
Flamed
pancakes
|
Sweet spoon, fork, hot
sweet plate
|
None
|
Peche
Melba
|
Peach Melba
|
Coupe on underliner, tsp
|
None
|
Fraises
Romanoff
|
Strawberries
Romanoff
|
Coupe on underliner, tsp
|
Caster sugar
|
Zabaglione
|
Zabaglione
|
Parfait glass on
underplate, tsp
|
Biscuits a la cuilliere
|
Bombe
|
Bombe
|
Sweet spoon, fork, cold
sweet plate
|
None
|
This is the course in which some tartlets, savoury fillings, quiche Lorraine, fried cheese, soufflés, canapés and different tidbits are served. General accompaniments are cayenne pepper, pepper mill and Worcestershire sauce. Savouries are served in a half plate with an A.P knife and fork.
Examples
Ø Canape Diane
Ø Haddocks on toast
Ø Mushroom pancakes
Ø American pancakes
Ø Champignons
Name of dish
|
Cover
|
Accompaniment
| |
French
|
English
| ||
Anges a
Cheval
|
Angels on
horseback
|
Side knife, sweet fork, hot
fish plate
|
Cruet set, cayenne
pepper, pepper mill,
Worcestershire sauce
|
Diables a
Cheval
|
Devils on
horseback
|
Side knife, sweet fork, hot
fish plate
|
Cruet set, cayenne
pepper, pepper mill,
Worcestershire sauce
|
Canapé
Derby
|
Canapé
Diane
|
Side knife, sweet fork, hot
fish plate
|
Cruet set, cayenne
pepper, pepper mill,
Worcestershire sauce
|
Scotch
Woodcock
|
Scotch
woodcock
|
Se knife, sweet fork, hot
fish plate
|
Cruet set, cayenne
pepper, pepper mill,
Worcestershire sauce
|
Quiche
Lorraine
|
Cheese
Soufflé
|
Side knife, sweet fork, hot
fish plate
|
Cruet set, cayenne
pepper, pepper mill,
Worcestershire sauce
|
Beignets au
Formage
|
Cheese
Fritters
|
Side knife, sweet fork, hot
fish plate
|
Cruet set, cayenne
pepper, pepper mill,
Worcestershire sauce
|
15. Fromage/Cheese
All types of cheese are offered with the appropriate accompaniments. The accompaniments are salt, pepper, mustard, radish, bread, butter, celery, ryvita and water biscuits. Castor sugar is accompanied with cream cheese. It is served in half plate with A.P fork and knife.
Examples
Ø Dorset blue- Blue cheese
Ø Stilton- Blue cheese
Ø Camembert- Cream cheese/ Soft cheese
Ø Parmesan- Hard cheese
Ø Cheddar- Hard cheese
Name of dishes
|
Cover
|
Accompaniments
|
Stilton
|
Small knife and fork, hot half plate.
|
Cruet set, cayenne pepper, pepper mill, tomato ketchup, Worcestershire sauce.
|
16. Desserts
All forms of fresh fruits and nuts are served here. Fruits are accompanied with castor sugar. Fruits may be served in a half plate/fruit basket (Corbeille des fruits). Cutlery provided is a fruit knife and a fruit fork.
Generally, nuts are accompanied with salt. A nutcracker is passed on for nuts.
Examples
Ø Fresh Grapes
Ø Banana
Ø Apples
Ø Almond
Ø Wall nuts
Ø Cashew nuts
Name of dish
|
Cover
|
Accompaniment
| |
French
|
English
| ||
Dessert
|
Fresh fruits/
nuts
|
Fruit knife &fork
interwined on fruit plate,
nut crackers on debris
plate, two fingerbow‑
swarm and cold water
|
Caster sugar, salt
|
17. Boissons/ Beverages
Traditionally, the term ‘beverage’ on a menu refers to coffee, but it has become more common now to encompass tea, tisanes and milk drinks.
Generally, nuts are accompanied with salt. A nut cracker is passed for nuts.
Examples
Ø Café au lait
Ø Café noir
Ø The au lait
Ø The noir
GLOSSARY
Banana flambé: caramelized banana flambéed with rum.
Beef: A culinary term used for cow meat.
Chef de cuisine: A French term for executive chef.
4 European plan: A plan on which only room rate is included. All the meals are charged separately.
FIT: Free Individual Traveller, a person who travels on his own.
Pork: Culinary term for the meat of pig.
A la Carte: It means “from the menu card”.
Table d’ hote: It mean “table of the host”
Carte du Jour: it means “menu of the day”.
Plat du Jour: It means “plate of the day”
Bacon: Lean cured slices of pork, generally sold as thin slices that are eaten fried or grilled.
Compote: Assortment of stewed fruits
Croissant: A crescent-shaped breakfast rolls made with puff pastry.
Crumpets: A small spongy yeast cake with holes on surface cooked on a griddle.
Danish pastry: A flaky yeast cake glazed with icing or syrup and garnished with nuts and fruits. Usually served at breakfast.
\ Ham: Processed meat from leg of pork. It is cured in various ways i.e. pickled in brine, dried, and sometime smoked. It may be sols whole or sliced.
Muffins: A cup cake, usually containing dry fruit. Muffins are available in different flavours.
Vienna roll: a yeast raised roll with hard crust.
Kedgeree: poached fish mixed with boiled rice and curry sauce.
scones: a small round cake mode of raised dough, usually served in afternoon tea time.
kipper: smoked slit herring with head and centre bone removed. Grilled and served as a breakfast dish.
shermal: heavy but very soft sweet naan- type bread. it is served along with Nizami food.
Marmalade: preserve or jam usually made from oranges. this preserve is a little bitter because of the addition of peel or zest.
Taftan: A slightly sweet and salty variant of naan offered in Persian cuisine.
Muesli: A mixture of breakfast cereals with shredded nuts and dry fruits.
This is a really brilliant recipe. Loved it. The mix of fenugreek seeds, jeera and red chillies produce a great flavour in this dish. Nice photos too
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