17 course french classical menu

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This PPT will help everyone who find it difficult to understand the french terms of it or were not been able to find the examples for the same.

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17 course french classical menu

  1. 1. COURSES OF MENU Presented By: Shefali Narang
  2. 2. HORS-D’OEUVRES (Starters) SALADS CANAPES
  3. 3. Caviar
  4. 4. POTAGES (Soups)
  5. 5. OEUFS (Eggs) Omelet Mexican Egg Curry
  6. 6. Cont … Stuffed Eggs Boiled Eggs Scrambled Egg
  7. 7. FARINEUX (Pasta & Rice)
  8. 8. POISSON (Fish)
  9. 9. ENTRÉE (Small, well garnished ready to serve dishes) Tournedos Vol-au-vent A’ l’orly
  10. 10. SORBET (Frozen Water Ice) Lemon Sorbet Strawberry Sorbet
  11. 11. RELEVE (Large Joints of Meat) Dry Pork Chops Grilled lamb chops
  12. 12. ROTI (Roast) Roasted Lamb Roasted Chicken
  13. 13. LEGUMES (Vegetables) Hungarian Asparagus Steamed Osso Buco
  14. 14. SALADE (Salad) Green Chicken Salad Strawberry and Feta Salad
  15. 15. BUFFET FROID (Cold Buffet) Cold Meat Platter Pepper Sausages
  16. 16. FROMAGE ( Cheese) Cheese Platter
  17. 17. Cont…. Cheddar Cheese Mozzarella Cheese
  18. 18. ENTREMETS (Sweets) Cheese Cakes Orange Meringue Caramel Custard
  19. 19. Cont…. Chocolate Cake Plated Dessert
  20. 20. SAVOUREUX (Savoury) Brouchees Quiche Lorraine
  21. 21. DESSERT (Fruit) Fresh fruits Dried Fruit Platter
  22. 22. BEVERAGES Green Tea Lemon tea
  23. 23. Cont…. Coffee Irish Coffee

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