2. Normally presented in a sequence
of FIVE (5) courses
Appetizers
Soups, bread and butter
Main course and
accompaniments
Dessert
Beverages
Complete Courses
8. Made with lobster, crab or other type of
shellfish. Pureed vegetables may also
be added to the soup.
Soups
Clear Soup
Broth or stock soups are clear,
yellow or brown in color. Poultry,
meat or fish are the main
ingredients in this type of soup.
It will also usually contain
vegetables, herbs and/ or
noodles and beans.
Thick Soup
Usually made with fish or seafood,
this soup today is made with milk or
cream. This chunky soup often
contains potatoes and broth as well,
adding to the thickness.
Specialty Soup
Liquid food derived from meat, poultry, fish and vegetables – served
with bread and butter.
9. Main Course & Accompaniment
Important part of meal – consist of high protein food – complete
main course must be completed with the protein, vitamins and
minerals.
Accompaniment – accompanies the main meals – function is to
garnish, to add in size, shape and to add up the nutrition value of
the meal.
10. Dessert
Dessert is a course that typically comes at
the end of a meal, usually consisting of
sweets, cheese, fruit, cordials, coffee, or
liquor. The word comes from the French
word "desservir" meaning "to clear the
table" or "to serve." Common desserts
include cakes, cookies, pastries, pies,
custard, ice cream, and candies
Served after main course – usually sweet
and may be savory
11. Beverages
Favorite Drink
In western menu, it refers to hot beverage –
coffee or tea.
In modern service it also includes the hot and
cold, alcoholic and non-alcoholic beverages.
