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T.p.s. 17 course menu
- 1. FRENCH CLASSICAL MENU Submitted By: Tajinder Pal Singh Submitted To: Ms. Preksha Kaparwan
- 2. “17 COURSE FRENCH MENU” 1) Hors-d-oeuvres Froid 2) Buffet Froid 3) Hors-d-oeuvres Chaud 4) Potage 5) Poisson 6) Oeuf 7) Entrée 8) Pate 9) Releve 10) Sorbet 11) Roti 12) Legumes 13) Entremet 14) Savoureux 15) Canape 16) Fromage 17) Desert
- 4. BUFFET FROID This course includes a variety of cold meats and fish, cheese and egg items together with a range of salads and dressings.
- 5. HORS-D-OEUVRESCHAUD Hot appetiz ers inluding fried chicken, pakode etc are served in this pattern
- 7. POISSON This course consists of fish dishes, both hot and cold. Fish dishes such as smoked salmon or seafood cocktails are mainly considered hors- d’oeuvre dishes and therefore would be served earlier in a meal.
- 8. OEUF There are a great number of egg dishes beyond the usual omelettes , but these have not retained their popularity on modern menus.
- 9. ENTREE Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are usually accompanied by a rich sauce or gravy. Potatoes and vegetables are not usually served with this course if it is to be followed by a main course.
- 10. PASTA
- 11. RELEVE This refers to main roasts or other larger joints of meat, which would be served together with potatoes and vegetable s.
- 12. SORBET Traditionally sorbets were served to give a pause within a meal, allowing the palate to be refreshed. They are lightly frozen water ices, often based on unsweetened fruit juice, and may be served with a spirit, liqueur or even Champagne.
- 14. LEGUMES Apart from vegetable s served with the roast courses, certain vegetable s (e.g. asparagus and artichokes ) may be served as a separate course.
- 16. SAVOUREUX Sometime s simple savouries, such as Welsh Rarebit or other items on toast, or in pastry, or savoury soufflés, may be served at this stage.
- 17. CANAPE Is a small, prepare d and usually decorati ve food, held in the finge rs and often eaten in one bite.
- 18. FROMAGE This course includes a range of cheeses and various accompanim ents, including biscuits, bread, celery, grapes and apples. This course can also refer to cheese based dishes such as soufflés.
- 20. THE END