Courses of a Classical Menu

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Courses of a Classical menu along with certain easy examples to understand the basics of menu

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Courses of a Classical Menu

  1. 1. Menu 1OBJECTIVES : - A. SEQUENCE OF COURSES B. FRENCH CLASSICAL MENU& EXAMPLES C . M E N U C O M P I L AT I O N
  2. 2. CLASSICAL MENU SEQUENCE 2 FRENCH ENGLISH HINDIHORS D’ ŒUVRE APPETIZERPOTAGE SOUPPOISSON FISHENTRÉE FIRST MEAT COURSERELEVÉS MAIN COURSESORBET PAUSE BETWEEN COURSESRÔTI ROAST MEAT COURSELÉGUMES VEGETABLE COURSEENTREMETS SWEET COURSESAVOUREAUX SAVOURIESDESSERT FRESH FRUITS & NUTSPARIKSHIT SHARMA
  3. 3. 1. HORS D’ ŒUVRE (APPETIZER) 3 Small portions of flavorful food Served before Lunch or Dinner Served as a First Course Spicy, salty & pickled in nature Stimulates the appetitePARIKSHIT SHARMA
  4. 4. Cont.… 4 Hot or Cold Right hand side Consists of : - 1. Salads 2. Eggs 3. Canapés 4. Fish 5. Meats 6. Fruits 7. Classical Hors d’ œuvresPARIKSHIT SHARMA
  5. 5. HORS D’ ŒUVRE (Salads) 5 Salads salad is a combination of Base, Dressing & Garnish Vegetarian or Non Ŕ vegetarian  These are of two types Ŕ  Plain salads  Compound saladsPARIKSHIT SHARMA
  6. 6. HORS D’ ŒUVRE (Salads) Cont.. 6  Plain salads  Cucumber  Tomato  Compound Salads  Salade Russe Ŕ Diced mixed vegetables in mayonnaise  Salade Walderf Ŕ Diced apple, celery & walnut in mayonnaise  Caesar Salad Ŕ Romaine Lettuce with vinaigrette dressing with garlic, croutons & grated parmesan cheese  Salade Orientale Ŕ Boiled rice, finely chopped onion, quartered tomatoes and black olives in vinaigrettePARIKSHIT SHARMA
  7. 7. HORS D’ ŒUVRE (Eggs) 7 Can be poached or hard-boiled  Oeuf Mayonnaise Ŕ Halves of hard-boiled eggs with mayonnaise  Oeuf Farcis Ŕ Yolk of hard-boiled egg, mixed with desired stuffing and piped into white of egg.  OmeletsPARIKSHIT SHARMA
  8. 8. HORS D’ ŒUVRE (Canapés) 8 Slices of breads with crust removed, cut into variety of shapes , toasted or fried in oil / butter and garnished.  Angels on Horseback Ŕ Poached oysters wrapped in bacon  Devils on Horseback Ŕ Prunes wrapped in bacon  Canapé Nina Ŕ Grilled tomato halves garnished with mushroom heads and pickled walnuts  Canapé Diane Ŕ Chicken livers rolled in bacon and grilled, placed on warm toasts  Welsh Rarebit Ŕ cheese sauce flavored with ale on toast & gratinated.PARIKSHIT SHARMA
  9. 9. HORS D’ ŒUVRE (Fish) 9  Smoked Salmon  Smoked Eel  Smoked TroutPARIKSHIT SHARMA
  10. 10. HORS D’ ŒUVRE (Meats) 10  Smoked Ham  Pate on Croute  Pate de foie gras  SalamiPARIKSHIT SHARMA
  11. 11. HORS D’ ŒUVRE (Fruits) 11  Chilled Melon  Avocado  Grapefruit  Pear  Fruit juicesPARIKSHIT SHARMA
  12. 12. HORS D’ ŒUVRE (Classical) 12  Caviar Ŕ Roe of sturgeon fish with own accompaniments  Escargots Ŕ snails served with toasted white breads and garlic butter  Shellfish cocktail Ŕ prawns on bed of shredded lettuce, coated with mayonnaise  Smoked Salmon Ŕ Smoked salmon (fish) served with brown breads and segment of lemon  Jus de Tomate Ŕ tomato juice served in salt brimmed glass and Worcestershire saucePARIKSHIT SHARMA
  13. 13. POTAGE (SOUP) 13 Nutritional liquids Extracted from vegetables, meat & meat bones Second course Served as first course if hors d’œuvre not present Two types  Clear  Thick Temperature types  Cold  HotPARIKSHIT SHARMA
  14. 14. Cont.. 14 If a hot soup follows a cold appetizer (Thin soup) If a hot soup follows a hot appetizer (Thick soup) Served piping hot Right hand side Soup bowl / plate with soup spoonPARIKSHIT SHARMA
  15. 15. POTAGE (Hot) 15  Petite Marmite Ŕ Chicken & beef flavored consommé garnished with turnips, celery & carrots  Soup a L’oignon Ŕ Clear onion soup garnished with fried onions & cheese  Consommé Celestine Ŕ Clear soup garnished with strips of pancakes  Crème de Tomate Ŕ cream of tomato soup garnished with cream  Potage St. Germain Ŕ Green pea flavored soup  Chicken Broth Ŕ Various vegetables cooked in chicken stockPARIKSHIT SHARMA
  16. 16. POTAGE (Cold) 16  Jellied Consommé Ŕ Consommé in jelly consistency served chilled  Gazpacho Ŕ Thick cold International Spanish soup made form tomatoes, bell peppers, garlic & olive oil  Vichychoise Ŕ Potato & leek soup served chilledPARIKSHIT SHARMA
  17. 17. POISSON (FISH) 17 Dishes made from fish & crustaceans Served poached, boiled, fried, etc. Third course Right hand side Served in (hot / cold) half plate with fish fork & fish knifePARIKSHIT SHARMA
  18. 18. Cont.. 18  Sole Meuniere Ŕ Shallow fried fish in butter  Sole Veronique Ŕ fillet of sole in white wine sauce and garnished with white grapes  Poisson Bonne Femme Ŕ fillet in white wine sauce with mushrooms  Poisson Orly Ŕ fish fillet dipped in batter and deep fried  Sole Parmentiere Ŕ poached fillet of sole on a bed of creamed potatoes, topped with mornay sauce & gratinated  Sole Carmen Ŕ Poached fillet garnished with diamonds of red pimentos, masked with white wine saucePARIKSHIT SHARMA
  19. 19. ENTRÉE (FIRST MEAT COURSE) 19 Entry to the first meat course Served hot / cold Meat / Non Ŕ meat items Light dishes with garnish and rich sauce Organ meats like kidneys, brain, liver, etc. are served Small portion of meats are served Fourth course Right hand side Served in a hot half plate, A.P. Knife and A.P. ForkPARIKSHIT SHARMA
  20. 20. Cont.. 20 Chateaubriand Ŕ double-fillet steak grilled Chop de Porc Grille Ŕ Pork chop grilled Kebab Orientale Ŕ savory items cooked on a skewer Steak Diane Ŕ Minute steak shallow fried and flavored with onion & mushroom Poulet Sauté Chasseur Ŕ sauté chicken in rich brown sauce, flavored with tomato and mushroomPARIKSHIT SHARMA
  21. 21. RELEVÉS (MAIN COURSE) 21 Main course Larger than Entrée Butcher joints or big joints are served with heavy accompaniments and garnish Sauce or a roast gravy, potatoes (2 o’ clock), green vegetables (10 o’ clock) are served Served in hot joint plate, with joint knife, joint fork Fifth course Served from Right hand sidePARIKSHIT SHARMA
  22. 22. Cont.. 22  Poulet Maryland Ŕ chicken breast dipped in egg, bread crumbed and shallow fried  Poulet Sauté Hongroise Ŕ chicken sautéed with tomato concasse and paprika  Poulet a L’Kiev Ŕ chicken breast stuffed with garlic butter, dipped in egg and bread crumbs and deep fried, served with tomato sauce  Bœuf Strognoff Ŕ Russian stew with capsicum, celery, mushroom and onion, served on a bed of pilaf rice  Agneau Roti  Porc RotiPARIKSHIT SHARMA
  23. 23. SORBET (PAUSE BETWEEN COURSES) 23 Refreshment between two courses Ŕ Relevés & Rôti A type of water ice, softer and more granular than ice cream with Italian Meringue, flavored with wine/spirit/champagne/liqueur or an infusion, served in tall/champagne glass. Helps in better digestion 10-12 minutes break allotted for service Cigars may be served  Sorbet a la Sicilianne Ŕ Iced water with melon pulp & flavored with champagne  Sorbet a la Americain Ŕ Iced water with orange flavorPARIKSHIT SHARMA
  24. 24. RÔTI (ROAST MEAT COURSE) 24 Main course All types of roasted joint meats are served (Game meat) Accompanied with own sauce & gravy & green salad Served in hot joint plate with joint knife & joint fork Served from right Partridge, wild duck, woodcock, wild goose, wild turkey, etc.  Poulet Rôti Ŕ seasoned, roasted chicken finished with bread sauce  Dinde Rôti Ŕ Roasted turkey  Canard Rôti Ŕ Roasted duck  Caneton Rôti - Roasted ducklingPARIKSHIT SHARMA
  25. 25. LÉGUMES (VEGETABLE COURSE) 25 Eight course Vegetables are served Accompanied with sauces and butter Served from right Can be served as an accompaniment to the main course  Tomates Grille Ŕ Grilled tomatoes  Pommes frites Ŕ deep fried potatoes  Petit Pois Au Buerre Ŕ Green peas tossed in butter  Pommes duchesse Ŕ Mashed potatoes with butter & cream, thickened with egg yolksPARIKSHIT SHARMA
  26. 26. ENTREMETS (SWEET COURSE) 26 Ninth course Served from right Hot / cold sweet preparations Served in half plate with dessert spoon & dessert fork  Omelet au Rhum Ŕ Omelet flambéed with rum  Souffle Ŕ prepared from milk, sugar, egg beaten to a stiff point and set in a refrigerator  Baked Alaska Ŕ Layers of cake arranged with layers of ice cream topped with meringue & baked in oven  Gateaux Ananas Ŕ Pineapple cake  Glaces Ŕ Vanilla, strawberryPARIKSHIT SHARMA
  27. 27. SAVOUREAUX (SAVOURIES) 27 Tenth course Served from right Tartlets, fondues, fried cheeses, canapés, tidbits Accompaniments are Cayenne pepper, peppermill, Worcestershire sauce Served in half plate, AP knife & AP fork  Canapé Diane  Angels on Horseback  Devils on HorsebackPARIKSHIT SHARMA
  28. 28. DESSERT (FRESH FRUITS & NUTS) 28 Served as the last course Fresh fruits & nuts are served Served in half plate / fruit basket with fruit knife & fork Nutcracker for nuts Grape scissor, trash bowl for pips, fingerbowl with warm water, spare serviette for wiping hands, grape fruit spoon, knife Ŕ for grapes  Fresh grape, banana, apples  Almond, walnuts, cashew nuts  Fruit platterPARIKSHIT SHARMA
  29. 29. Beverages 29 Generally, Coffee is served Served after the completion of meal Not included in courses Demitasse cup is used to serve coffee Brownie, biscuits & liqueur chocolates may be servedPARIKSHIT SHARMA

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