4. 4
First item of the course – Served hot or cold
Designated and decorated to stimulate and to
satisfy the appetiteItems such as:
Items such as:
Salad – group of appetizers – must have
fresh, crisp ingredients, a tangy flavorful
dressing and an attractive, appetizing
appearance
canape
oysters
hors
d’oeuvres
5. 5
2.Compound salad
– variety of
vegetables, fruits,
meat or fish serve
with the dressing
1.Simple
salad – variety
of crisp and
green vegetable
serve with the
dressing
Salad can be
divided into 2 :
8. 8
Soups – liquid food derived from meat, poultry,
fish and vegetables – served with bread and butter.
1.Clear soup – based on a clear, unthickened
broth or stock – consommé
2.Thick soup – they are thickened by adding a
thickening agent like roux or puree to provide a
heavier consistency – cream soup
3.Special soups – distinguished by unusual
ingredients or methods – gumbo
9. 9
Cream of mushroom soup Minestrone Creamy Seafood chowder
Chicken clear soup Tom yam thai Leek potatoes
11. 11
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.
12. 12
Type of foods Western meal Local meal
High
protein
Meat, poultry, fish Meat, poultry, fish
Vegetables Vegetables, salads Vegetables, ulam
Starches Potatoes, wheat, corn
and rice
Rice
Sauces Basic western sauce Gravy
