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Topic 4
SEQUENCE OF
COURSES
UNIT 4
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
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
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
7
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
Cream of mushroom soup Minestrone Creamy Seafood chowder
Chicken clear soup Tom yam thai Leek potatoes
10
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
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
14
15
 Served after main course –
usually sweet and may be
savory
16
17
18
 Juice
 syrup
 soft drinks
 squash
 Chocolate
 milk
 tea
Non-alcoholic
19
Alcoholic
COLD HOT
Irish coffee & choc
20
Thanks!
Any questions?

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Chapter 4 fnb

  • 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