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FRENCH ENGLISH 1.Hors-d oeuvre Appetizer 2. Potage Soup STARTER 3. Oeuf Egg 4. Farineaux Pasta or Rice 5. Poisson Fish 6. Entrée Entree 7. Sorbet Sorbet 8. Releve Joints MAIN-COURSE 9. Rôti RoastComplied by mr. Amaresh jha 10. Legumes Vegetables 11. Salade salad 12. Buffet Froid Cold buffet 13. Entremet Sweets 14. Savoureux Savory 15. Fromage Cheese AFTER 16. Dessert Cut Fruits & Nuts 17. Boissons Beverage
1.Hors-D OeuvreThey are of spicy in nature in order to stimulate theappetite, the term is accepted as a meaning ofvariety of pickled or well seasoned food stuffs . Theyare either served from a rotating trolley or a tray asmall amount of each variety being placed on theplate to make up a portion.Hors-d-oeuvre can be classified into two types:1. Cold and2. Hot Complied by mr. Amaresh jha
Hors doeuvre can serve by Hors doeuvre troley : Complied by mr. Amaresh jha
Cold hors doeuvres include the following1. Fish roes;2. Stuffed or jellied eggs3. Assorted salads;4. Stuffed grapefruit5. Prawn cock-tail;6. Charcuteries7. Russian Salad8. Shellfish cocktail : - prawns or shrimps on a bed of shredded lettuce covered with tomato flavoured mayonnaise.9. Pate maison : - goose or chicken liver, cooked , sieved and well seasoned Complied by mr. Amaresh jha
Hot hors doeuvres include:•Vols-au-vent,•Croquettes,•Rissoles,•Kromeskies,•Fritters,•Fritots, Complied by mr. Amaresh jha
hors-doeuvre substitutesThe term hors d oeuvre also covers any items which are served before the soupusually known as hors d oeuvres substitutes.Examples of hors-doeuvre substitutes are:•Caviar - the roe of the sturgeon•Shellfish cocktail - prawns or shrimps on a bedof shredded lettuce (chiffonade) and coated withtomato-flavoured mayonnaise Complied by mr. Amaresh jha
•Melon frappe- chilled melon•Saumon fumé - smoked salmon•Pate maison - goose or chicken liver, cooked,sieved and well seasoned•Huitres - oysters•Escargots - snails•Moules mariniere - mussels in a rich, fish-flavoured sauce•Truite fume - smoked trout•Cocktail Florida - orange and grapefruitsegments presented in the form of a fruit cocktail Complied by mr. Amaresh jha
HOW TO Serve They are arranged in hors-doeuvre dishes, on plates, or in glass dishes. Hors-doeuvre dishes are small and usually oblong or rectangular; atleast two are used together, so that different foods can be displayed without mixing them. These dishes can be arranged in fours or sixes in a ring or some other pattern, to present the hors doeuvres as attractively as possible. Complied by mr. Amaresh jha
2.PotageSoup may also act as an appetizer for the courses to come. Two types of soups are generally provided on the menu one being the clear soup(consommé) and the other a thick soup (crème, veloute, puree). Although it must be noted that the clear soup is always placed first on the menu. SOUP THIN COLD SOUPS INTERNATIONAL THICKUNPASSED PASSED BROTH CONSOMME VELOUTES PUREE CHOWDER BISQUES CREAM Complied by mr. Amaresh jha
Examples : -Tortue Claire : - clear turtle soupConsommé julienne : - clear soup garnishedwith strips of root vegetablesConsommé celestine : - clear soup garnishedwith strips of savoury pancakes.Bisque d homard :- thick lobster- flavoredsoupCrème de tomates : - cream of tomatoSoup a l oignon : - clear onion soup
3.OeufThey are the round or oval reproductivebody laid by the female of manyanimals, containing the developingembryo and its food reserves andprotected by a shell or skin. Althoughthe eggs of many birds, fish, and evenreptiles can be used as food, the wordegg unqualified applies exclusively tohens eggs. Complied by mr. Amaresh jha
Examples of egg dishes are:Omelette espagnole – Flat omelette with onions,peppers and tomatoesOmelette aux tomates : - tomato omeletteOmlette aux champignons : - mushroom omeletteOeuf poche florentine : - poached egg on a bed ofspinach coated with cheese sauce & gratinatedOeuf brouille au lard : - scrambled egg with bacon.
4.Farinaceous/ FarineauxThis course contains flour, or a high content of starch. The term is applied particularly to cereal and pulses having high content of starch. Complied by mr. Amaresh jha
Examples of farinaceous dishes are: -•Spaghetti napolitine – spaghetti in a tomato- andgarlic- flavoured sauce.•Ravioli : - noodle type pasta filled with a variety ofstuffing, such as chicken, beef, and spinach•Cannelloni : - rolls of ravioli paste filled with stuffing asfor ravioli.•Gnocchi romaine – semolina based.•Spaghetti bolognaise – spaghetti blended with mincedlean beef with rich brown sauce.
5.PoissonsFish is soft-fibred and tender flesh which is easily digested and helps to prepare the appetite for the heavier courses to come.Fish are classified into two broad groups,according to their skeletons:• Cartilaginous fish (sharks, rays, dogfish, skate)and•Bony fish (the vast majority). Complied by mr. Amaresh jha
The method of cooking and type of fish used mayvary to some extent, but will be normally be asfollows: -Poached : - Salmon, Trout, Turbout (each with itsappropriate garnish and accompanying sauce).Fried : - Whitebait, sole(sometimes)Hot Shellfish : - Lobster, crayfish, Dublin bay prawns. Complied by mr. Amaresh jha
Examples of poisson dishes are: -Sole meuniere : - Sole shallow fried in butter.Sole colbert : - Sole, flour, egg and bread crumbed anddeep fried. (fillets).Sole cubat : - fillet of sole poached, dressed on amushrooms puree and coated with a cheese sauce.Darne de saumon grillee, sauce bearnaise – salmoncutlet grilled with an egg- and butter based sauceflavoured with tarragon.Homard Newburg : - Lobster served with thickenedsauce of fish stock and cream flavoured with brandy andfinished with butter. Complied by mr. Amaresh jha
6.EntrèeEntrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish Complied by mr. Amaresh jha
Examples of this type of dish are : -Poulet saute chasseur : - saute chicken in a richbrown sauce flavoured with tomatoes andmushroom.Supreme de volaille sur cloche – breast andwing of chicken cooked under a cover in oven.Kebab orientale: - savoury items cooked on askewer.Steak Daine : - minute steak shallow fried andflavoured with onions and mushrooms finishedwith red wine or cream.Chateaubriand : - double fillet steak grilled.
7.SorbetBecause of the length of the French classical menu, this course is considered to be the rest between courses. The sorbet must therefore be able to counteract the richness of dishes already served and build up the appetite of the dishes to follow. The sorbet is a water ice plus Italian Meringue flavored with champagne or a liqueur. It should be piped in to a champagne glass which should then be served on an underplate with a teaspoon. At this stage of the meal cigarettes were passed, traditionally these were Russian cigarettes and sometimes the first speech was given Complied by mr. Amaresh jha
8.RelevesReleves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course. The main dish will consist any of the following: - Saddle of mutton, baron of beef, boned sirloin, braised ham. Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef. Carre d agneau roti : - roast best end of lamb Cuissot de porc roti puree de pommes : - roast leg of pork with apple sauce. Gigot d agneau roti sauce menthe : - roast leg of lamb with mint sauce Complied by mr. Amaresh jha
9.RÔTIRoast always contain roast game orpoultry: - chicken, turkey, duck,pheasant, quail. Each dish isaccompanied by its own particularsauce and gravy, with a green saladserved separately on a cresentshaped dish. The latter is placed atthe top left hand corner of the cover Complied by mr. Amaresh jha
10.LÈGUMESAt this stage the balance of the courses is gradually returning from heavy to light. We now have a vegetable dish served only with its accompanying sauce. Such vegetables. Such vegetables are artichokes, asparagus & corn on the cob, with hollandaise sauce ( an egg and butter based sauce) or beurre fondue( melted butter) offered seperately, in classic functions these legumes may be served on their own as a separate vegetable course. Complied by mr. Amaresh jha
Legumes to accompany main course might bePuree de pommes-de-terre : - creamed potatoesPommes sautees: - potaoes boiled in skins peeled sliced andshalow fried.Pommes Frites : - Deep fried potatoes.Pommes au four: - baked jacket potatoChampignons grilles : - grilled mushroomsChoufleur mornay: - cauliflower with a cheese sauce.Haricots verts au beurre: - French beans tossed in butter Complied by mr. Amaresh jha
11.SALADESExamples of salades are: -Salade francaise : - lettuce, tomato, egg, &vinaigrette dressings.Salade vert: - Lettuce, watercress,cucumber and green pepper. Complied by mr. Amaresh jha
12.BUFFET FROIDExamples of cold buffet items are: - Poulet roti : - Roast chicken Caneton Roti: - Roast Duck Mayonnaise d hommard: - lobster mayonnaise Galantine de volaille: - Cold chicken coated with a chicken flavoured sauce and decorated, then coated in aspic. Complied by mr. Amaresh jha
13.ENTREMETSThe sweet may be hot or cold. Souffles, crepes(pancakes), coupes(ice cream dishes) Other examples:- Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy. Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor. Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream. Bombes : - various Ice cream sweets. Complied by mr. Amaresh jha
14.SAVOUREUXSavouries may take the form of savoury items served hot on toast oras a savoury souffle.Welsh rarebit: - Cheese sauce Flavoured with ale on toastgratinated.Canape Daine :- Chicken livers rolled in bacon and grilled, placedon a warm toast.Champignons sur croute: - mushrooms on toast. Complied by mr. Amaresh jha
15.FROMAGESAll type of cheese may be offered together with appropriateaccompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese. Cheddar hard England Edam hard Holland Brie soft France Demi-sel soft France Caerphilly semi-hard Wales Ricotta Fresh Italy Complied by Mr. Amaresh jha
16.DESSERTSAll forms of Fresh Fruits and nuts may beserved accompanied by castor sugar andsalt Complied by mr. Amaresh jha
17.BOISSONSExamples are: -Coffee: - Cona, Cafetiere, Iced, Filter, Speciality,Decaffeinated.Tea: - Indian, Ceylon, Earl Grey, Darjeeling, OrangePekoeAlways remember that while compiling menus beveragesare not counted as a course. Complied by mr. Amaresh jha