food and beverages

1. Topic 4
SEQUENCE OF
COURSES
UNIT 4

2. 2
1. Appertizer
2. Soup, bread & butter
3. Main course &
accompaniments
4.Dessert
5.Beverages
Normally presented in a sequence of
FIVE (5) courses

3. 3

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 :

6. 6

7. 7

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

10. 10

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

13. 13

14. 14

15. 15
 Served after main course –
usually sweet and may be
savory

16. 16

17. 17

18. 18
 Juice
 syrup
 soft drinks
 squash
 Chocolate
 milk
 tea
Non-alcoholic

19. 19
Alcoholic
COLD HOT
Irish coffee & choc

20. 20
Thanks!
Any questions?