Wednesday, September 24, 2014
Friday, September 19, 2014
Menu from HEMANT SINGH
- FOOD PRODUCTION
- Types: Definition: ORIGIN: Duke of Brunswick (1541) List of dishes served or made available to be served at a meal. a) Table d’hote b) A’la Carte MENU
- Table d’hote : Literal meaning is “ Table of the host ”. This is a fixed menu served at a fixed price.
- A’la Carte: Literal meaning is “ From the card ”. Dishes are priced separately and the Guest can make his/her own choice.
- 1.Menu is a list of F & B items made available to the Guests. 2. It is a tool for the Kitchen to do all the mise-en-place for its production. 3. It gives a variety to choose dishes. 4. It sometime gives the description of each dishes in brief so that the Guest knows about the contents of the dish. 5. It is a record for cost control purpose and also to regulate the portion size. FUNCTIONS OF MENU
- A’la Carte Table D’hote
- Food is kept in semi-prepared form.
- Waiting time is more.
- Waiting time is less.
- Portions served are large.
- Portions served are small.
- Food items are individually priced and served.
- The menu is elaborate.
- Very less or no choice.
- Silver is laid according to the dishes ordered.
- Silver for the whole menu is laid in advance
- Type of Guest / Customer
- Type of establishment
- Kind of Occasion
- Meal time (Breakfast, Lunch, Dinner, Tea etc.)
- Availability of raw material.
- Availability of space and equipments.
- manpower available for production and service.
- Climatic conditions
- Religious ceremonies and sentiments.
- Age group.
- Spending power of the Guest / Customer.
- Repetition of Ingredients should not be there.
- Repetition of colour should be avoided.
- Repetition of words should be avoided.
- Texture of the dishes within the Menu should be changed.
- Always use correct garnishes.
- Menu should be balanced.
- Menu Language:
- Menu should be printed in one language only.
- Language used should be correct.
- If the menu is in French or some other foreign language, use English translations
- Spelling mistakes should not be there.
- Veg / Non-Veg. Items should be separate and spicy items should be marked.
- Hors d’oeuvres (Appetizers/Starter)
- Potage (Soup/Starter)
- Oeufs (Egg)
- Farineaux (Rice & Pasta)
- Poisson (Fish/Starter)
- Entrée (First Meat course)
- Sorbet (Flavoured Ice) Rest course
- Reléve (Main Meat course)
- Rôti (Roast)
- Legumes (Vegetables)
- Salades (Salad)
- Buffet froid (Cold buffet)
- Entremets (Sweets)
- Savoureaux (Savoury)
- Fromage (Cheese)
- Dessert (Fruit & Nuts)
- Beverages (Tea / Coffee)
- Examples for Diff. Courses of F.C.M.
- Russian Salad, Egg Mayonnaise, Caviar, Smoked Salmon, Canapes, Prawn Cocktail.
- Consommes, Minestrone, Cabbage Chowder, Mulligatwany, Hot & Sour.
- Oeufs Florentine, Oeufs Farcis, Oeufs Coccote.
- Spaghetti Napolitaine, Canneloni, Ravioli, Fettucinni, Macaroni.
- Poisson grille tartare, Poisson Duglere, Poisson Colbert, Poisson Meuniere.
- Poulet saute chasseur, Supreme de Vollaile, Steak diane.
- Flavoured ice with Champagne, Cigars, Russian Cigarettes.
- Gigot d’agneau r ô ti, Cuissot de porc r ô ti.
- Chicken , Duck, Turkey with sauce or gravy
- Choufleur mornay, Puree de pommes, Epinard a’la crème.
- Vert, Francaise
- Jambon, Galantine de volaille, Poulet Roti
- Souffles, cr ê pes, Coupes.
- Welsh rarebit, Canape diane
- 15. Cheddar, Edam, Brie, Gorgonzola. 16 . Fresh fruits and Nuts 17. Tea, Coffee
Tuesday, February 25, 2014
(St George) Red-wine grape native to Greece. Used to produce intense, fruity wine in dry and sweet versions. Also blended with Cabernet Sauvignon to create a wine capable of aging well.
Underrated, lots of weighty, berry flavours. The grape is also used to make good bronze-coloured rosé-style wine. Italy
(Alvarinho) Used to create a serious varietal wine with pleasant citrus fruit aroma. Fashionable and expensive in Spain. Portugal, Spain
Burgundy’s second-rank white grape. Used to make a superior white wine, with little or no aging ability and best drunk young, for blending or as a good dry wine in the better vintage. France, E Europe, N America
Naturally high acidity, therefore always lemony-fresh and tangy. Used in the production of Portugal’s ‘vinho-verde’ wines. Portugal
Aromatic, high-priced grape, lacking sufficient acidity to age well. Italy, Australia
(Tinta Bairrada) Produces acidic, fruit-packed, tannic wines capable of aging well. Portugal
Usually produces an intense red wine with deep colour, low tannins and high acid. At its best in Piedmont, used in California to provide ‘backbone’ for so-called ‘jug’ wines. Italy, California, Australia, Argentina
Grown in the Beiras district of Portugal, a crisp, mildly aromatic varietal but most often is used in sparkling wine blends. Portugal
Mainly grown in Austria to produce dry, fruity red wines, at best a considerable red. Austria, Germany, Hungary
Cherry-jam flavours, easy drinking. Argentina, Italy
Makes some of the Midi’s (S Rhône) best wines, creates acidic balance in blends. France
Used to make spritzy, light red dessert wines with fruity, strawberry aroma. Best when young and served chilled. Italy
Makes top-quality sweet Madeira wines. Portugal
Cabernet Franc (Red)
(Bouchet) Wine from these grapes has a deep purple color, when young, with a herbaceous aroma. Traditionally used in Bordeaux-style blends, but increasingly bottled as a varietal. France, S Africa, Australia, USA
Cabernet Sauvignon (Red)
Main constituent of a Bordeaux blend. Can provide super-premium wines – rich, full and complex and capable of long ageing. Flavours of blackcurrant, cherry, chocolate, black pepper. Australia, France, Italy, NZ, S Africa, Argentina, Chile, USA
Dull but harmless red wines. Used in California’s blends and ‘jug’ wines. Some old plantings allow small lots of premium extract wine to be made. France, Spain, California, N Africa
Similar to Merlot, but spicier and more savoury. Chile
Burgundy and Champagne grape. Fruity character; barrel-influenced flavours of oak/vanilla; creamy, buttery components from malolactic fermentation. Hugely successful in many regions due to its mid-season ripening and versatility. Mostly bottled in S Africa as varietal. France, Australia, S Africa, NZ, USA, Spain, Italy
(Fendant/Gutedel) Little aroma, mainly grown for eating. NZ use it for popular sweet wines. Switzerland, Germany, France, NZ
Chenin Blanc (White)
(Steen) Makes crisp, fresh dry wines and rich, honeyed sweet wines. In warm regions notes of melon, fig, pear and guava. S Africa, France, Argentina, Spain
(Cinsault) Used as blend component in many red or rosé wines. Crossed with Pinot to make Pinotage. Pale wine but quality potential. France, Italy, South Africa, Australia
A low-acid grape, part of many S France blends. Used with Muscat grape to create dry/off-dry sparkling. Best known product: “Clairette de Die”, comes from the E Rhone region of France. France, Australia
(Colombard) Widely grown in S Africa. Fruity, high acidity, interesting in both dry and sweet versions. Used for Californian jug wine; certain Bordeaux and Gascony AOC’s and for distilling into brandy. S Africa, California, France, N America
Usually made into fast maturing, fruity and robust dark red wine with faintly bitter flavour, everyday wines that have become fashionable. Italy
Usually succulent, fruity, early-drinking reds although it is increasingly available as a bottled varietal with aging potential. Germany
(Favorito) Plantings are increasing. Top wines are citrussy and mountain fresh, mainly used in white blends. Italy
Fernão Pires (White)
Used to make aromatic and somewhat spicy-tasting dry, sweet and sparkling wines. Portugal
Makes balanced, elegant white wine with attractive nut-like hints in the aroma. Very sturdy and long-lived, it makes peachy, spicy wine in Campania. Italy
Folle Blanche (White)
High acid/little flavour makes this ideal for brandy. W Loire use to produce an often light, sharply acidic wine called “Gros Plant du Pays Nantais”. France, California
Widely grown in Hungary and used to make the ultra-sweet “Tokay” wines. Hungary, Austria, Slovenia
Excellent, robust wines, best un-oaked. Italy
Predominant grape of Beaujolais. Light-bodied, juicy upfront flavours of red cherries, bananas, plums and bubble gum. Made for early drinking. France
Gives Italy’s Soave blend its personality. Is also a major portion of the popular “Gambellara” blend; top wines, especially sweet ones age well. Italy
Pungent, rich and soft wines, spicy aromas and flavours of lychees, nuts, ginger, roses, melon. Usually dry wines but made in sweeter styles in S Africa. France, Germany, Australia, Italy, NZ, Spain (minimal plantings in S Africa)
Grecanico Dorato (White)
Becoming more popular. Grassy and pungent; similar to Sauvignon Blanc. Italy
Ancient grape of Italy, noted for the vitality and stylishness of its wines. Italy
(Alicante/Cannonau) Often used in Rhone-style blends but good on its own. Produces strong, fruity but pale wines with black and red fruits, smoke, nuts, chocolate, leather, mud and coffee. Australia, France, Spain, Italy, California
Commonly grown in the Piedmont region. Makes good table wines – light red colour wine with very fruity aroma and strong acid/tannins. Italy
Grüner Veltliner (White)
Predominant grape in Austria. Light, dry and peppery, excellent young but has very good aging potential (up to 15 years) when made from the finest vintage year grapes. Austria
Adds softness and body to Tokay blend. Hungary
(Gamza in Bulgaria) Used to make ‘Egri Bikaver’, Hungary’s best-known dry red wine blend. Hungary, Bulgaria
Flavourful grape, one of Hungary’s best whites, has potential for fieriness and spice. Hungary
(Schiava Grossa) Used to produce a Riesling-like white wine. Early-ripening flowery (but often too blatant) wine with good acidity. Italy
Used to make varietal and rosé wines of good character – full-bodied and velvety, reds have sour black cherries, unripe plums and dark chocolate. Italy
Produces a number of wine styles – dry or off-dry wines or cheerful sweet and fizzy red. Italy
Workhorse white grape of N Spain, widespread in Rioja, produces mildly acidic and young white wines for early consumption or blends. Spain, France
(Cot) Dark, dense and tannic, if it’s made well has wonderful gamey, spicy, black fruit character. Badly made examples are very rustic. Commonly used in Bordeaux blends. France, California, Argentina, Australia, Chile, NZ
Used to produce dry and sweet white, and light red wines with high alcohol content and residual sugar. Is one of two white wine grapes allowed in Chianti Classico production. Italy
Principal grape in N Rhône blends. Full-bodied and soft wines that age well. Australia, France, USA
Light red wine variety widely grown in N W Spain. Early-drinking, usually high in acidity. Tastes of raspberries. Spain
Often used in blends with Cabernet Sauvignon and Bordeaux blends. Varietal – blackcurrants, chocolate, black cherries and pepper, the finest have astonishing finesse, structure and depth. Canada, Chile, France, Italy, NZ, S Africa, USA, Argentina, Australia, Spain
(D’Abruzzo) Usually made into a blend with Sangiovese in order to produce a fruity, round, yet balanced red wine with attractive aroma that reportedly can improve with up to 6 years aging. Also used to produce a popular rosé named ‘Cerasuolo’. Italy
Monday, February 24, 2014
Sunday, February 23, 2014
Commercial Belgian beers licensed by abbeys. Not to be confused with Trappist ales.
Materials, like rice, corn and brewing sugar, used in place of traditional grains for cheapness or lightness of flavor.
The oldest beer style in the world. Produced by warm or top fermentation.
Dark brown top-fermenting beer from Düsseldorf.
The main component of the bittering agent in the hop flower.
The extent to which brewing sugars turn to alcohol and carbon dioxide.
Generic term for an alcoholic drink made from grain. Includes both ale and lager.
British term for the pale, amber or copper-colored beers that developed from the pale ales in the 19th century.
Bock or Bok
Strong beer style of The Netherlands and Germany.
Beer that undergoes a secondary fermentation in the bottle.
Beer that undergoes a secondary fermentation in the cask. Known as “real ale”, closely identified with British beers.
Vessel used to boil the sugary wort with hops.
A system mainly used in lager brewing in which portions of the wort are removed from the vessel, heated to a higher temperature and then returned. Improves enzymic activity and the conversion of starch to sugar in poorly modified malts.
The addition of a small amount of hops to a cask of beer to improve aroma and bitterness.
A dark lager beer in Germany, a Bavarian specialty that predates the first pale lagers.
The earliest form of porter, short for “entire butt”.
Flavor compounds produced by the action of yeast turning sugars into alcohol and carbon dioxide. Esters may be fruity or spicy.
Substance that clarifies beer, usually made from the swim bladder of sturgeon fish; also known as isinglass.
Framboise or Frambozen
Raspberry-flavored lambic beer.
The coarse powder derived from malt that has been milled or “cracked” in the brewery prior to mashing.
A blend of Belgian lambic beers.
Helles or Hell
A pale Bavarian lager beer.
Hop (Lat: Humulus Lupulus)
Herb used when brewing to add aroma and bitterness.
International Bitterness Units. An internationally-agreed scale for measuring the bitterness of beer. A “lite” American lager may have around 10 IBU’s, an English mild ale around 20 units, an India Pale Ale 40 or higher, an Irish stout 55 to 60 and barley wine 65.
Method of mashing used mainly in ale-brewing where the grains are left to soak with pure water while starches convert to sugar, usually carried out at a constant temperature.
Top-fermenting golden beer from Cologne.
The addition of partially-fermented wort during lagering to encourage a strong secondary fermentation.
Cherry-flavored lambic beer.