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Wednesday, September 24, 2014
FOOD AND ACCOMPANIMENTS
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
RESTAURANT EQUIPMENTS
Hotel & Restaurant Trolleys
Interested in purchasing Hotel & Restaurant Trolleys? We deal in all types of Trolleys like Gueridon/Flambe Trolley, Wine Trolley, Dessert Trolley, Room Service Trolley, Cheese Trolley........
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
For a quote:
mail at hoteltrolleys@gmail.com
ICE CREAMS
Ice cream from HEMANT SINGH
BREAKFAST
Breakfast from HEMANT SINGH
Friday, September 19, 2014
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.
- 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
- 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.
- 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
Grape Varieties
Agiorgitiko (Red)
(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.
Aglianico (Red)
Underrated, lots of weighty, berry flavours. The grape is also used to make good bronze-coloured rosé-style wine. Italy
Albariño (White)
(Alvarinho) Used to create a serious varietal wine with pleasant citrus fruit aroma. Fashionable and expensive in Spain. Portugal, Spain
Aligoté (White)
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
Arinto (White)
Naturally high acidity, therefore always lemony-fresh and tangy. Used in the production of Portugal’s ‘vinho-verde’ wines. Portugal
Arneis (White)
Aromatic, high-priced grape, lacking sufficient acidity to age well. Italy, Australia
Baga (Red)
(Tinta Bairrada) Produces acidic, fruit-packed, tannic wines capable of aging well. Portugal
Barbera (Red)
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
Bical (White)
Grown in the Beiras district of Portugal, a crisp, mildly aromatic varietal but most often is used in sparkling wine blends. Portugal
Blaufränkisch (Red)
Mainly grown in Austria to produce dry, fruity red wines, at best a considerable red. Austria, Germany, Hungary
Bonarda (Red)
Cherry-jam flavours, easy drinking. Argentina, Italy
Bourboulenc (White)
Makes some of the Midi’s (S Rhône) best wines, creates acidic balance in blends. France
Brachetto (Red)
Used to make spritzy, light red dessert wines with fruity, strawberry aroma. Best when young and served chilled. Italy
Brunello (Red)
See Sangiovese
Bual (White)
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
Cannonau (Red)
See Grenache
Carignan (Red)
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
Carmènere (Red)
Similar to Merlot, but spicier and more savoury. Chile
Chardonnay (White)
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
Chasselas (White)
(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
Cinsaut (Red)
(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
Clairette (White)
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
Colombar (White)
(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
Dolcetto (Red)
Usually made into fast maturing, fruity and robust dark red wine with faintly bitter flavour, everyday wines that have become fashionable. Italy
Dornfelder (Red)
Usually succulent, fruity, early-drinking reds although it is increasingly available as a bottled varietal with aging potential. Germany
Favorita (White)
(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
Fiano (White)
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
Furmint (White)
Widely grown in Hungary and used to make the ultra-sweet “Tokay” wines. Hungary, Austria, Slovenia
Gaglioppo (Red)
Excellent, robust wines, best un-oaked. Italy
Gamay (Red)
Predominant grape of Beaujolais. Light-bodied, juicy upfront flavours of red cherries, bananas, plums and bubble gum. Made for early drinking. France
Garganega (White)
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
Gewürztraminer (White)
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
Grechetto/Greco (White)
Ancient grape of Italy, noted for the vitality and stylishness of its wines. Italy
Grenache (Red)
(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
Grignolino (Red)
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
Hárslevelü (White)
Adds softness and body to Tokay blend. Hungary
Kadarka (Red)
(Gamza in Bulgaria) Used to make ‘Egri Bikaver’, Hungary’s best-known dry red wine blend. Hungary, Bulgaria
Kékfrankos (Red)
See Blaufränkisch
Kéknyelü (White)
Flavourful grape, one of Hungary’s best whites, has potential for fieriness and spice. Hungary
Kerner (White)
(Schiava Grossa) Used to produce a Riesling-like white wine. Early-ripening flowery (but often too blatant) wine with good acidity. Italy
Lagrein (Red)
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
Lambrusco (Red)
Produces a number of wine styles – dry or off-dry wines or cheerful sweet and fizzy red. Italy
Lemberger (Red)
See Blaufränkisch
Macabeo (White)
Workhorse white grape of N Spain, widespread in Rioja, produces mildly acidic and young white wines for early consumption or blends. Spain, France
Malbec (Red)
(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
Malvasia (White)
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
Marsanne (White)
Principal grape in N Rhône blends. Full-bodied and soft wines that age well. Australia, France, USA
Mencía (Red)
Light red wine variety widely grown in N W Spain. Early-drinking, usually high in acidity. Tastes of raspberries. Spain
Merlot (Red)
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
Montepulciano (Red)
(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
Morellino (Red)
See Sangiovese
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