Bsc 2nd Semester Meals and Menu Planning Food & Beverage Services

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 complete meal 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 fried eggs.

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                    --------

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 cold items, 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

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.

  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

  

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 of preparations 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 other starchy 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 heavier courses 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

Ø  Poulet Saute Marango

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

Sorbet is served pre-plated as per the outlets standards.

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

Buffet  is displayed as per outlets  standards.

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

14. Savoureux/savouries

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.