The World of Wine & Spirits

FOOD AND ACCOMPANIMENTS

Food & Accompaniments from HEMANT SINGH

Food & Accompaniments Presentation Transcript Food & Accompaniments Accompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with dishes is to improve the flavour of the food or to counteract its richness or texture. HORSD’OEUVRES HOR SD’OEUVRES HORSD’OEUVR’ES HOR SD’OEUVRES GRAPEFRUIT COCKTAIL: SERVED WITH: CASTOR SUGAR HORSD’OEUVR’ES HOR SD’OEUVRES TOMATO JUICE: SERVED WITH: WORCESTERSHIRE SAUCE HORSD’OEUVR’ES HOR SD’OEUVRES OYSTERS : SERVED WITH: CAYENNE PEPPER PEPPER MILL CHILLI VINEGAR TABASCO SAUCE LEMON WEDGE BROWN BREAD & BUTTER SNAILS : SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES SHRIMPS: SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGES HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES HAM MOUSSE: SERVED WITH: HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES GULL’S EGG SERVED WITH: BROWN BREAD & BUTTER ORIENTAL SALT HORSD’OEUVRES HOR SD’OEUVRES SMOKED SALMON SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGE BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES ASPARAGUS: SERVED WITH: HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES GLOBE ARTICHOKE HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES CORN ON THE COB SERVED WITH: BEURRE FONDUE HORSD’OEUVRES HOR SD’OEUVRES FRESH PRAWNS SERVED WITH: BROWN BREAD & BUTTER MAYONNAISE SAUCE HORSD’OEUVRES HOR SD’OEUVRES CHILLED MELON SERVED WITH: GROUND GINGER CASTOR SUGAR HORSD’OEUVRES HOR SD’OEUVRES AVACADO SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES SHELLFISH COCKTAIL SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES SOUP CRÈME DE TOMATE SERVED WITH: CROUTONS CONSOMME SERVED WITH: DEPENDING ON GARNISH FRENCH ONION SOUP SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES PETITE MARMITE SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES POACHED BONE MARROW POTAGE GERMINY SERVED WITH: CHEESE STRAWS BOUILLABASSE SERVED WITH: THIN SLICES OF FRENCH BREAD DIPPED IN OIL AND GRILLED BORTSCH SERVED WITH: SOUR CREAM BEETROOT JUICE BOUCHEES FILLED WITH DUCK PASTE TURTLE SOUP SERVED WITH: BROWN BREAD & BUTTER SEGMENTS OF LEMON CHEESE STRAWS MEASURE OF SHERRY FISH & SEA FOOD FRIED FISH SERVED WITH: SEGMENTS OF LEMON, SAUCES: TARTARE, REMOULADE, GRIBICHE GRILLED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: BEARNAISE, TYROLIENNE POACHED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: HOLLANDAISE, MOUSSELINE GRILLED HERRING SERVED WITH: MUSTARD SAUCE POACHED SALMON SERVED WITH: HOLLANDAISE SAUCE MOUSSELINE SAUCE MUSSELS SERVED WITH: BROWN BREAD & BUTTER, CAYENNE PEPPER CRAWFISH SERVED WITH: MAYONNAISE SAUCE COLD LOBSTER SERVED WITH: MAYONNAISE SAUCE FARINACEOUS SPAGHETTI SERVED WITH: GRATED PARMESAN CHEESE MEAT CURRY SERVED WITH: POPPADAMS, PAN CAKES ROAST BEEF SERVED WITH: ENGLISH/FRENCH MUSTARD, HORSERADISH SAUCE, YORKSHIRE PUDDING, ROAST GRAVY ROAST LAMB SERVED WITH: MINT SAUCE. ROAST GRAVY ROAST PORK SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY BOILED MUTTON SERVED WITH: CAPER SAUCE SALTED BEEF SERVED WITH: TURNED ROOT VEGETABLES, DUMPLINGS, NATURAL COOKING LIQUOR BOILED FRESH BEEF SERVED WITH: TURNED ROOT VEGETABLES, NATURAL COOKING LIQUOR, ROCK SALT, GHERKINS CALF’S HEAD SERVED WITH: BOILED BACON, PARSLEY SAUCE, BRAIN SAUCE, SAUCE VINAIGRETTE GRILLED STEAKS SERVED WITH: FRENCH/ENGLISH MUSTARD, BEURRE MAITRE D’HOTEL, POMMES PAILLE (STRAW POTATOES), WATERCRESS IRISH STEW SERVED WITH: WORCESTER SAUCE, PICKLED RED CABBAGE POULTRY CHICKEN SERVED WITH: BREAD SAUCE, ROAST GRAVY, PARSLEY & THYME STUFING, BACON ROLLS, GAME CHIPS, WATERCRESS ROAST TURKEY SERVED WITH: CRANBERRY SAUCE, BREAD SAUCE, CHESTNUT STUFFING, CHIPOLATA, GAME CHIPS, WATERCRESS, ROAST GRAVY GOOSE SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY WILD DUCK SERVED WITH: ORANGE SALAD, ACIDULATED CREAM DRESSING DUCK SERVED WITH: ONION & SAGE STUFFING, APPLE SAUCE, WATERCRESS, ROAST GRAVY GAME HARE SERVED WITH: HEART SHAPED CROUTES FORCEMEAT BALLS RED CURRANT JELLY VENISON SERVED WITH: CUCUMBERLAND SAUCE, REDCURRANT JELLY PARTRIDGE SERVED WITH : FRIED BREAD CRUMBS GROUSE SERVED WITH: HOT LIVER PASTE SPREAD ON A CROUTE PHEASANT SERVED WITH: BREAD SAUCE, GAME CHIPS, WATERCRESS, ROAST GRAVY

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Restaurant Equipments from HEMANT SINGH

Restaurant Equipments Presentation Transcript FOOD & BEVERAGE SERVICES CLASSIFICATION OF RESTAURANT EQUIPMENTS FURNITURE TABLES CHAIRS SIDE BOARD BAR COUNTER FIXTURES PAINTINGS PELMETS CHANDELIERS LINEN 1 2 3 4 5 6 1. TABLE COVER 2. NAPPERON 3. CHAIR COVER 4. HOOD 5. BOW 6. NAPKINS CUTLERY & FLATWARE CUTLERY & FLATWARE CUTLERY & FLATWARE CUTLERY & FLATWARE CROCKERY CROCKERY HOLLOWARE CHAFFING DISHES TONGS SPECIAL EQUIPMENTS LOBSTER CRACKER LOBSTER PICK NUT CRACKER SNAIL TONGS SNAIL DISH ICE CREAM SCOOPS SKEWERS ASPARAGUS HOLDER CORN ON THE COB HOLDER GATEAU SLICE OYSTER FORK Champagne Chiller Ice Buckets with tong GLASSWARE Hi Ball Tom Collins Red Wine Glass White Wine Glass Water Goblet Shot Glass Cocktail / Martini Glass Beer Goblet Beer Mug Beer Tankard Pilsner Glass Brandy Goblet/Balloon/Snifter Champagne Saucer Champagne Tulip Champagne Flute Old Fashioned Roly Poly WINE GLASSES Machines & Other Equipments Ice Cube Making Machine Traulson Refrigerator Juicer Mixer Grinder 3 Sink Unit Dish Washer Plate Warmer/Hot Plate TROLLEYS Room Service Trolley Gueridon Trolley Cheese Trolley Dessert Trolley Carving Trolley Wine Trolley Liqueur Trolley Mobile Wine Bar

ICE CREAMS

Ice cream from HEMANT SINGH

Ice cream Presentation Transcript ICE CREAMS Ice cream, or iced cream as it was originally called, was once narrowly defined as a luxury dessert made of cream, sugar, and sometimes fruit congealed over ice. But today it is an universally cherished favorite dish. The wide variety of ice creams and their varying cost ranging from low to high has made it delightful dish. Our affection with ice cream is centuries old. The ancient Greeks, Romans, and Jews were known to chill wines and juices. This practice evolved into fruit ices and, eventually, frozen milk and cream mixtures. The Italians were especially fond of the frozen confection that by the sixteenth century was being called ice cream. Ice cream is a frozen dessert made from dairy products, s u c h a s milk a n d cream, combined with flavorings a n d sweeteners, such as sugar. This mixture is stirred slowly while cooling to prevent large ice crystals from forming, which results in a smoothly textured ice cream. These ingredients, along with air incorporated during the stirring process (technically called overrun), make up ice cream. Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, frozen custard, frozen yogurt, sorbet, gelato, and other similar products are sometimes informally called ice cream. Ice cream comes in a wide variety of flavors, often with additives such as chocolate flakes or chips, ribbons of sauce such as caramel or chocolate, nuts, fruit, and small candies / sweets. Some of the most popular ice cream flavors are vanilla, chocolate, strawberry, and Neapolitan (a combination of the three). Many people also enjoy ice cream sundaes, which often have ice cream, hot fudge, nuts, whipped cream, maraschino cherries or a variety of other toppings. Other toppings include cookie crumbs, butterscotch, sprinkles, banana sauce, marshmallows or different varieties of candy. Ice cream is generally served as a chilled product. It may also be found in dishes where the coldness of the ice cream is used as a temperature contrast, for example, as a topping on warm desserts, or even in fried ice cream. Some commercial institutions such as creameries specialize in serving ice cream and products that are related. ICE CREAM PRODUCTION Today’s ice creams are made by slowly churning a mixture of milk or cream, eggs, sugar, and flavorings (such as fruit, chocolate, or nuts) at freezing temperatures until the mixture transforms into a smoothly textured mass of tiny ice crystals. There are two basic varieties of ice cream: i) French-style or custard-based : These types of ice cream are very rich and smooth. They are made by incorporating egg yolks and sugar into cream and/or milk before churning. ii) Philadelphia-style : This ice cream contains no eggs and is made simply by mixing together milk or cream with sugar. This process yields a less rich ice cream that is firmer and chewier than French-style ice cream. TYPES OF ICE CREAMS Premium Ice cream generally has between 11% and 15% butterfat and 60% to 90% overrun , which is the air that is pumped into the ice cream. This creates a denser, heavier, creamier, richer and more caloric product than regular ice cream, and is reflected in the price. Super premium ice cream has even more butterfat— greater than 14%, with some having up to 18% and more—and less overrun, from as low as 20% up to 80%. Premium and super premium ice creams come in more complex flavors in addition to the basic ones. The super premium ice cream producers category includes smaller companies that make interesting gourmet” flavors. In addition to lower overrun and greater butterfat, the third way in which a super premium ice cream can be made richer is by using an egg custard base, which is known as French or French-style ice cream . Regular Ice cream is less dense: it contains 10% to 11% butterfat and more air, 90% to 100% overrun. It is usually sold in the more standard flavors, since the addition of ingredients of fancy flavors add to the cost escalation. Some people prefer the texture and lesser degree of richness, and prefer it in milkshakes where the subtlety of the richer ice cream can be lost (or is overkill). Economy Ice cream contains exactly 10% butterfat - the minimum USDA standard, and 95% to 100% overrun. It is made in basic flavors. Light Ice cream means that there is either 50% less fat or 33% fewer calories than the company’s standard ice cream. Read the labels carefully: the “light” ice creams of a superpremium brand often have more calories than the “regular” ice cream of other brands. Low fat Ice cream has 25% less fat than the company’s regular ice cream. Similar to the light ice cream analogy above, it can contain more calories than a regular ice cream of another brand. ASSORTMENT OF ICE CREAMS 1. Ice Cream Cake can take two forms. It is a three layer ice cream in the shape of a cake, often with cookie crumbs or other small representation of “cake”; or layers of ice cream and cake. In the latter, it is up to the cake maker to decide as to whether the middle layer is the ice cream or the cake. 2. Ice Milk is a low butterfat variation of ice cream, which due to advances in food technology over the last 20 years, has all but disappeared as a term, replaced by reduced fat ice cream. 3. Italian Ice is a smooth water ice, similar to a sorbet but generally a sweeter, snack product rather than a more refined dessert product. It is so-called because it is served in pizzerias and Italian ice shops, as well as by street vendors. Popular flavors include cherry, coconut, lemon and “rainbow ice.” 4. Kulfi is a dense Indian ice cream made with water buffalo’s milk and flavorings like cardamom, chikoo, coconut, malai (milk cream), almond, mango, pistachio and saffron. Kulfi is also never made with eggs, like French ice cream. It is prepared by simply boiling milk until it is reduced to half the original volume; then sugar and a teaspoon of corn syrup are added and the mixture is boiled for 10 more minutes. Water is mixed in until it thickens into a paste and is boiled a while longer. Finally, flavorings, dried fruits or cardamom are added. The mixture is cooled, put into molds and frozen. 5. Parfait , the French word for “perfect,” is originally the French sundae, generally served with fruit purée. In America, it became a particular type of sundae, with syrup and ice cream layered in a tall glass, topped with whipped cream. 6. Novelties are single-serving frozen treats such as ice cream bars, popsicles and sandwiches. 7. Semifreddo , means “half cold” in Italian, which refers to a class of semi-frozen desserts - semi-frozen custards, ice cream cakes and tarts. 8. Sherbet is a fruit-based product like sorbet, with milk added to provide creaminess. By law, sherbet can contain no more than 2% milkfat, and ranges from 1% to 2%. The milk makes it a slightly heavier product than sorbet. 9. Sorbet (the French word—in Italian, it’s sorbetto ) is a frozen dessert generally made from fruit purée or fruit juice; it can incorporate other flavorings including herbs and liqueurs. Unlike sherbet, sorbet contains no milk; some sorbet recipes also use egg whites. 10. Snow Cone , generally served in a paper cone or cup and is made of compacted shaved ice flavored with a choice of bright-colored sugary syrups, usually fruit-flavored (apple, banana, cantaloupe, cherry, colada, grape, kiwi, lemon, lime, mango, orange, peach, pineapple, raspberry, strawberry) but also spice (cinnamon) and pop flavors like bubblegum and cola. Snow cones served in a cup are eaten with a spoon; those in a paper cone are eaten like an ice cream cone. Interestingly, snow cones are the descendents of the original “ice cream,” which was snow flavored with fruit juice, created 4,000 years ago by the Chinese and learned through trade routes by the Persians 2,500 years ago. 11. Spumoni is a Neapolitan specialty where layers of three different colored and flavored ice creams: chocolate, pistachio and cherry are a popular combination. Or, more basic flavors can be used, with nuts and candied fruit added to the layers. 12. Sundae , a name invented in America consists of one or more scoops of ice cream topped with sauce or syrup (generally butterscotch, caramel, chocolate or strawberry). Chopped nuts and whipped cream is generally added, and a maraschino cherry is placed on top. There are endless creative riffs on the sundae, incorporating fruit, cookies, candy, cake, marshmallow creme, peanut butter sauce, sprinkles / jimmies, and ingredients too numerous to list. 13. Tartufo , the Italian word for truffle, is a ball of vanilla ice cream, often with a cherry and nuts in the center, enrobed in chocolate. The ice cream version appeared around the Victorian era, when the molding of ice cream into flowers, fruits, and other shapes became popular. 14. Gelato is Italian ice cream made from milk and sugar, combined with other flavorings. The gelato ingredients (after an optional pasteurization) are frozen while stirring to break up ice crystals as they form. Like high-end ice cream, gelato generally has less than 35% air, resulting in a dense and extremely flavourful product. Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, etc.), nuts, small confections or cookies, or biscuits. 15. Ais kacang or ice kacang is a dessert served in Malaysia and Singapore. It is also popularly known as air batu campur in Malay or ABC for short. It is sweet-tasting and is primarily crushed or shaved ice served with sweet flavoured syrup and jelly. The word Kacang is a Malay word for bean, and the word "ais" is a transliteration of the English term "ice". Formerly, it was made of only shaved ice and cooked red beans. Several varieties have also been introduced which contain aloe vera in some form or another, such as in jelly form. Evaporated (condenced) milk is drizzled over the mountain of ice. 16. Ice pop is a frozen water dessert on a stick that is colored and flavored. It is made by freezing colored, flavored liquid (such as fruit juice) around a stick. Once solid, the stick is then used as a handle to hold the ice pop. 17. Frozen Custard or Soft-Serve Ice Cream is ice cream served at a warmer temperature from a machine that extrudes the ice cream into soft, swirled peaks. Frozen yogurt is also available in soft-serve form. With both ice cream and frozen custard, the ingredients are mixed at 21°F; then the ice cream goes into a hardening room where it becomes rock-solid at -40°F. Soft ice cream leaves off this last step. Frozen custard is perceived as tastier because it is warmer and doesn’t numb the taste buds. What we know today as “soft serve” or “frozen custard” was originally regular “French” ice cream or “ glace.” Over time, the hard ice cream became known as “ French” ice cream, and “frozen custard” became the term used for the soft-serve ice creams, which once did use a custard ice cream base. 18. Frozen Yogurt is made of low-fat or no-fat yogurt, sweetener, gelatin, corn syrup, coloring, and flavoring, churned in an ice cream machine. It can be found softserve or hard-packed. It both freezes and melts much more slowly than ice cream, since yogurt has a much higher freezing and melting point than milk. 19. Glace (pronounced GLAHS) is French-style ice cream, also called frozen custard, made from rich milk-andcream- based custard that includes eggs. Not to be confused with soft-serve ice cream called frozen custard, which may or may not have an egg-custard base. 20. Granita (pronounced grah-nee-TAH, or granité, grahnee- TAY, in French) is a semi-frozen dessert that is made with the same ingredients as sorbet—sugar, water and a flavoring, in this case a liquid such as fruit juice, coffee or wine. Unlike sorbet, granita is not churned in a freezing machine, but is poured into a large pan, placed in the freezer, and the frozen crystals are scraped from the top of the pan every 30 minutes or so. It thus yields large, frozen flakes, a crystalline appearance and a crunchy texture. Granita also has less sugar than sorbet or sherbet SERVING ICE CREAM 1. The ideal serving temperature for ice cream and other frozen desserts is 6–10°F, yet most home freezers are set to 0°F. When you serve frozen desserts straight from the freezer, they’re too cold to allow your taste buds to experience their full spectrum of flavors. 2. "Temper" ice cream before you scoop - leave it at room temperature for 8-10 minutes before serving. Return ice cream to the freezer immediately after it has been served to minimize the formation of ice crystals. 3. Serve ice cream in chilled bowls, preferably glass. Not only is the frosted bowl refreshing to look at, but the ice cream will retain its shape longer. 4. Scooping ice cream: Have a large Pyrex measuring cup or other heat proof container filled with just boiling water standing by. Dip the metal scoop into the hot water, let it heat up for a moment, and then DRY the scoop on a towel. Quickly drag the hot scoop across the ice cream creating tight rolls of the divine stuff. Do not smash the ice cream with the scoop. Repeat the process for each serving. 5. To store opened ice cream, first place a piece of plastic wrap on the surface and smooth it down lightly with your fingers. Then close the lid securely and return to the depths of your freezer. ICE CREAM SCOOPS · Solid scoops: These use a thin leading edge to help you push through firm ice cream. Many have handles filled with an anti-freezing fluid that keeps the scoop warmer than the ice cream. · Spring-loaded scoops: These have a strip of metal or plastic that sweeps across the inner surface of the scoop, helping to ease the ice cream out of the scoop. Some models have a button on the back that pushes the ice cream straight out of the scoop. · Spades: These are ideal if worked with ice cream on a flat surface and folding ingredients into it. A spade is useless if one needs to scoop ice cream out of small containers. STORING ICE CREAMS 1. Every time you remove ice cream from the freezer, some of its small ice crystals melt. When you return the container to the freezer, that melted liquid refreezes and clings to existing crystals, making the ice cream grainier and grainier each time you remove it. Though this problem is unavoidable, you can minimize it by dividing your freshly churned ice cream into a number of small containers so that each container spends as little time outside the freezer as possible. 2. Foods that contain fat—including ice cream, gelato, sherbet, and frozen yogurt—are prone to picking up odors from nearby foods in the freezer if they’re not sealed and stored properly. Protect your ice cream from unwanted odors by draping a layer of plastic wrap or wax paper over the top of your storage container before covering it with the lid.

BREAKFAST

Breakfast from HEMANT SINGH

Breakfast Presentation Transcript BREAKFAST In French, breakfast is known as Petit de jeuner. The word breakfast means to break the fast after a long time i.e. the night. It originally started in England. The different types of breakfasts are : Continental American English BREAKFAST Continental Breakfast This is an European breakfast. It comprises of : Choice of Juice (Tomato, Orange, Pineapple & Grape fruit etc.) 2. Choice of breads (White bread, brown bread, rolls, croissants, brioche served with honey,jam & marmalade.) 3. Tea / Coffee BREAKFAST Caf é simple or Thé simple Café complet or Thé complet English Breakfast English breakfast is a very elaborate breakfast. It comprises of 2-10 courses.People generally take a 6-10 course breakfast on weekends or on holidays, otherwise normally they used to have a 2-4 course breakfast. It includes: BREAKFAST Choice of Juice Stewed fruits (fruits cut into small pieces and cooked in sugar syrup, flavoured with clove and cinnamon) Cereals Fish Egg to order Meat Choice of roll or toast Butter and preserves Fresh fruits Beverages BREAKFAST American Breakfast American breakfast always starts with a glass of cold water. It also includes a number of courses like: Choice of Juice Cereals Fish / Meat Eggs to order Choice of breads Beverages BREAKFAST Breakfast Covers: Cover for Continental breakfast. Side Plate Side Knife Serviette Bread basket Butter dish on a side plate with a doily & butter knife Preserve dish on a side plate with a preserve spoon Breakfast cup and saucer with a teaspoon BREAKFAST Breakfast Covers: Cover for Continental breakfast. Under liners for tea/coffee pot & milk pot Ash tray Table Number Sugar pot & tong Slop basin & tea strainer(if tea is to be served) BREAKFAST Breakfast Covers: Cover for full English breakfast. Joint Knife & fork Fish Knife & fork Sweet spoon & fork Side Knife Side Plate Breakfast cup, saucer and teaspoon Slop basin BREAKFAST Breakfast Covers: Cover for full English breakfast. Tea strainer Jug of cold milk Sugar pot & tong Butter dish on a side plate with a doily & butter knife Preserve dish on a side plate with a preserve spoon BREAKFAST Breakfast Covers: Cover for full English breakfast. Under liners for tea/coffee pot & milk pot Cruet set Castor sugar Ash tray Serviette Toast rack Bread basket

Menu from HEMANT SINGH

MenuPresentation Transcript

• 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.
  Types Of Menu
• 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.
  Food is kept in fully 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.
  Menu is collectively priced.
  • 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
  DIFFERENCES
• • Type of Guest / Customer
  • Type of establishment
  • Location
  • 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.
  Factors affecting Menu Planning
• • Climatic conditions
  • Religious ceremonies and sentiments.
  • Age group.
  • Spending power of the Guest / Customer.
  Factors affecting Menu Planning
• • 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.
  Principles of Menu Planning
• • 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.
  Principles of Menu Planning
• • 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)
  MENU SEQUENCE
• • Legumes (Vegetables)
  • Salades (Salad)
  • Buffet froid (Cold buffet)
  • Entremets (Sweets)
  • Savoureaux (Savoury)
  • Fromage (Cheese)
  • Dessert (Fruit & Nuts)
  • Beverages (Tea / Coffee)
  MENU SEQUENCE
• 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