A meal is an instance of eating that usually occurs at scheduled times and includes prepared foods. Snacks differ in that they are smaller and eaten at unscheduled times. There are goals for good meal planning like meeting nutritional needs, budgeting money and time efficiently, and making meals appealing and social. Meals should include variety in color, texture, shape, temperature, and flavor according to dietary guidelines. Common meal types include breakfast, lunch, brunch, dinner, supper, picnic, and banquet. Formal meals may include many courses from appetizers to dessert while simpler meals have fewer courses.
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.
1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course.
2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned.
3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.
Asian cuisine encompasses the cuisines of many diverse countries and regions. It has been influenced by factors like geography, climate, religion, and colonization. Some key characteristics include the use of rice, noodles, soy sauce, fish sauce, fresh herbs like cilantro and basil, and cooking techniques like stir-frying and steaming. Popular dishes vary between regions, from sushi and tempura in Japan to curries in Thailand and adobo stew in the Philippines. Asian cuisine showcases a wide variety of flavors balanced across meat, seafood, vegetable, and grain-based dishes.
The document discusses different types of soups. It defines soup as a liquid containing soluble nutrients and flavors from ingredients like meat, fish, vegetables or cereals. Soups can be classified based on their stock, main ingredients, thickness and garnishes. Examples of different soup types described include consommé, broth, puree, cream soup, chowder, bisque and gumbo.
Soups are flavored liquid foods served at the beginning of a meal. They are categorized as clear soups like broths and consommé, thick soups like purees and veloutes, cold soups, and international soups from different regions. Clear soups are light and broth-based while thick soups are thicker and creamier, often made by cooking and pureeing ingredients. Common thick soups include purees, veloutes, bisques, chowders, and cream soups made with vegetables or meat.
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
The document discusses buffets, including their key components, types, advantages, and disadvantages. It notes that buffets provide variety, self-service convenience, and an informal atmosphere but can result in food waste and lack of personalized service. Various types of buffets are outlined like meal period buffets, finger buffets, and occasion buffets. Planning considerations for buffets involve factors like available space, number of guests, layout, equipment needs, and cost management.
This document discusses garnishes and decorations for savory and sweet foods. It defines garnishes as edible embellishments that add visual appeal, color, flavor or texture to foods. The document provides examples of foods that can be garnished, including starches, vegetables, meats and more. It discusses functions of garnishes like drawing attention and increasing nutritional value. The document then goes into specific garnish ideas made from vegetables, fruits and other ingredients. It also discusses tools, techniques and guidelines for effective garnishing.
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.
1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course.
2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned.
3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.
Asian cuisine encompasses the cuisines of many diverse countries and regions. It has been influenced by factors like geography, climate, religion, and colonization. Some key characteristics include the use of rice, noodles, soy sauce, fish sauce, fresh herbs like cilantro and basil, and cooking techniques like stir-frying and steaming. Popular dishes vary between regions, from sushi and tempura in Japan to curries in Thailand and adobo stew in the Philippines. Asian cuisine showcases a wide variety of flavors balanced across meat, seafood, vegetable, and grain-based dishes.
The document discusses different types of soups. It defines soup as a liquid containing soluble nutrients and flavors from ingredients like meat, fish, vegetables or cereals. Soups can be classified based on their stock, main ingredients, thickness and garnishes. Examples of different soup types described include consommé, broth, puree, cream soup, chowder, bisque and gumbo.
Soups are flavored liquid foods served at the beginning of a meal. They are categorized as clear soups like broths and consommé, thick soups like purees and veloutes, cold soups, and international soups from different regions. Clear soups are light and broth-based while thick soups are thicker and creamier, often made by cooking and pureeing ingredients. Common thick soups include purees, veloutes, bisques, chowders, and cream soups made with vegetables or meat.
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
The document discusses buffets, including their key components, types, advantages, and disadvantages. It notes that buffets provide variety, self-service convenience, and an informal atmosphere but can result in food waste and lack of personalized service. Various types of buffets are outlined like meal period buffets, finger buffets, and occasion buffets. Planning considerations for buffets involve factors like available space, number of guests, layout, equipment needs, and cost management.
This document discusses garnishes and decorations for savory and sweet foods. It defines garnishes as edible embellishments that add visual appeal, color, flavor or texture to foods. The document provides examples of foods that can be garnished, including starches, vegetables, meats and more. It discusses functions of garnishes like drawing attention and increasing nutritional value. The document then goes into specific garnish ideas made from vegetables, fruits and other ingredients. It also discusses tools, techniques and guidelines for effective garnishing.
The five mother sauces are Béchamel, Velouté, Espagnole, Tomato Sauce, and Hollandaise. These basic sauces can be used to create over 100 derivative sauces by adding additional ingredients. The mother sauces were traditionally prepared in large batches and then portions were taken to create different sauces. Common techniques involved in making the mother sauces include making roux, simmering stocks, and creating emulsions.
The document discusses menus and menu planning. It defines a menu as a list of food and beverage items offered by a food service establishment. Menus are important as they sell items, promote the restaurant's image and identity, contribute to the dining experience, and inform and guide guests. There are different types of menus including a la carte, table d'hote, and combination menus; as well as menus based on price, meal schedules, times, and specialties. Menu planning involves considering various factors such as food availability, customer habits and needs, budget, time, personnel, facilities, and more. Careful menu planning is essential for a successful food service operation.
The document discusses what a buffet is and provides an overview of buffet styles, concepts, themes, setup, equipment, menu planning, presentation, and cost control and management. It defines different types of buffets such as meal period buffets, brunch buffets, fork buffets, and ethnic or regional buffets. It also covers important considerations for buffet setup and layout, menu development, food presentation techniques, and ways to control buffet costs and food waste.
Table Centerpiece and Floral ArrangementRoxanne Anod
This document discusses different types of centerpieces and flower arrangements that can be used on tables, including pleated styles, box pleats, diamond pleats, and different centerpiece examples like flower centerpieces, fish bowl centerpieces, and fruit carving centerpieces. It also covers different arrangement styles for flowers like horizontal, vertical, triangular, crescent, oval, and minimal arrangements, as well as free standing arrangements.
The document describes the traditional courses that make up a French classical menu. It outlines both a 12-course and 17-course menu. The menus begin with hors d'oeuvres or appetizers and end with dessert and coffee. Between these, courses include soup, eggs, pasta/rice dishes, fish, roasted meats, vegetables, and sweets. Specific dishes are provided as examples for some courses, such as consommé for soup and sole meunière for fish. Details are also given on how certain dishes are plated and served.
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
This document provides an overview of a presentation on Japanese cuisine. It begins with an introduction to Japanese cuisine, noting that it is based around rice and seafood. It then discusses the history of Japanese cuisine, including influences from Korea and China in introducing rice, soybeans, and other staples. The document outlines some key features of Japanese cuisine, such as an emphasis on fresh, seasonal ingredients. It also lists some common seasoning and condiments used, as well as typical tools and equipment of Japanese cooking. Finally, it provides sushi and tempura as examples of famous Japanese dishes.
Philippine cuisine has evolved over centuries, incorporating influences from Austronesian origins, Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American cultures. Traditional cooking methods included boiling, steaming, and roasting native ingredients like fish, meat and produce. Over time, staples like soy sauce, tofu, and techniques like stir-frying were introduced via trade with China. Subsequent influences came from neighboring Malay kingdoms and India. Spanish colonizers brought new ingredients from the Americas and adapted some Spanish dishes. Regional cuisines showcase native ingredients and dishes continue to incorporate global influences.
Sauces are liquid or semi-liquid mixtures that can be sweet, sour, spicy, or savory, and are used to enhance the flavor, color, and nutritional value of foods. There are six original "mother sauces" that form the foundation for other continental sauces: bechamel (a white sauce made with milk and roux), veloute (made with stock and roux), espagnole (made with stock, meat, and vegetables), tomato, hollandaise (an emulsion of egg yolks and butter), and mayonnaise (an emulsion of oil, egg yolks, and acid). These mother sauces were categorized by Marie Antonie Care
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
The document outlines the courses of a traditional French classical menu, beginning with hors d'oeuvres as appetizers and ending with cheeses, desserts, and beverages. The menu includes soups, eggs, starches like pasta or rice, fish, entrees, sorbet, meat courses like roast or joint, vegetables, salads, cold buffet items, sweets, and savories. Each course is accompanied by examples of common dishes that may be served.
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
This document outlines the courses of a French classical menu, including appetizers, soups, eggs, pasta, fish, meat entrees, sorbet, the main meat course, roasted meats, vegetables, salads, desserts, cheeses, fruits, and beverages. Examples are provided for many of the courses, such as fish salad, consommé julienne, omelets, spaghetti, grilled herring, steak Diane, roasted chicken, baked potato, green salad, chocolate bavarois, Gouda cheese, and fresh fruits. The menu follows the traditional multi-course structure and progression of a French formal meal.
Thai cuisine is influenced by its geographical location at the crossroads of Asia. It uses ingredients like lemongrass, kaffir lime, and bird's eye chillies in curries and other dishes that balance spicy, sweet, and sour flavors. Thai cuisine is divided into regional styles from the north, northeast, central, and south regions, each utilizing local ingredients and cooking methods. Common dishes include curries, salads, stir fries and noodles that feature seafood, meat, vegetables, herbs, and spices characteristic of Thai cooking. A variety of tools and equipment are used in preparing traditional Thai dishes.
The document provides tips for plating food to improve its visual presentation. It discusses using white space on plates, balancing elements according to BUFF principles (balance, unity, focus, flow), considering height, symmetry, contrast and focal points when composing dishes. Garnishes should be edible and enhance rather than overpower the food. Plating techniques like stacking, deconstructing dishes and presenting multiple versions encourage diners to engage with the food in new ways. Color, texture and appropriate plating are emphasized as ways to showcase culinary creations.
This document provides information about various meat courses and dishes that may be served as part of a multi-course meal. It discusses entree, which are lighter meat dishes or organ meats served as a first course. The main course is referred to as roti and features larger roasted joints of meat served with accompaniments. Examples of different roasted meats that could be served as the roti are provided. The document also covers serving styles, cutlery, potatoes and vegetables that may accompany the main dishes, as well as information about carving meat at the table.
Soups are classified into two broad groups - clear soups and thick soups. Clear soups include bouillon and consommé while thick soups are classified based on thickening agents like purées, bisques, cream soups, chowders and veloutés. Soups come from around the world and can include ingredients like meat, seafood, vegetables and fruits. They are served hot or cold depending on the type of soup.
The document describes several popular sauces used for pasta, including fettuccine alfredo made with heavy cream, butter, parmesan cheese, and parsley; arrabiata sauce made with olive oil, onion, garlic, red chilies, tomato paste, and balsamic vinegar; and bolognese sauce made from a combination of meats, vegetables, tomatoes, milk or cream, and seasonings that is simmered for hours. Methods of preparing each sauce are provided.
Garde manger refers to the area of a kitchen where cold foods are prepared and stored. It is responsible for preparing foods like salads, appetizers, and cold cuts. The garde manger prepares cold dishes, checks food quality and storage, and oversees food presentation. Some of the key functions of the garde manger include preparing cold appetizers and dishes, ensuring proper food storage and portion control, and maintaining quality standards. Charcuterie items prepared in the garde manger include sausages, bacon, hams, pates, terrines, and items cured with aspic jelly.
Mise en place refers to having all ingredients and tools prepared ahead of time before cooking. The document discusses the preparation of appetizers, including canapés which consist of a base, spread, and garnish on small pieces of bread or pastry. Examples of appetizers mentioned are hors d'oeuvres, relishes, petite salads, chips and dips, soups, cocktails. Canapés and relishes are described in more detail. Good mise en place and presentation are important for appetizers.
This document defines and describes different types of meals including breakfast, brunch, lunch, high tea, dinner, and supper. It provides details on the typical times each meal is served, common foods included, and compares breakfast styles between continental, English, American and Indian breakfast. Cover settings are illustrated and described for each meal type.
The five mother sauces are Béchamel, Velouté, Espagnole, Tomato Sauce, and Hollandaise. These basic sauces can be used to create over 100 derivative sauces by adding additional ingredients. The mother sauces were traditionally prepared in large batches and then portions were taken to create different sauces. Common techniques involved in making the mother sauces include making roux, simmering stocks, and creating emulsions.
The document discusses menus and menu planning. It defines a menu as a list of food and beverage items offered by a food service establishment. Menus are important as they sell items, promote the restaurant's image and identity, contribute to the dining experience, and inform and guide guests. There are different types of menus including a la carte, table d'hote, and combination menus; as well as menus based on price, meal schedules, times, and specialties. Menu planning involves considering various factors such as food availability, customer habits and needs, budget, time, personnel, facilities, and more. Careful menu planning is essential for a successful food service operation.
The document discusses what a buffet is and provides an overview of buffet styles, concepts, themes, setup, equipment, menu planning, presentation, and cost control and management. It defines different types of buffets such as meal period buffets, brunch buffets, fork buffets, and ethnic or regional buffets. It also covers important considerations for buffet setup and layout, menu development, food presentation techniques, and ways to control buffet costs and food waste.
Table Centerpiece and Floral ArrangementRoxanne Anod
This document discusses different types of centerpieces and flower arrangements that can be used on tables, including pleated styles, box pleats, diamond pleats, and different centerpiece examples like flower centerpieces, fish bowl centerpieces, and fruit carving centerpieces. It also covers different arrangement styles for flowers like horizontal, vertical, triangular, crescent, oval, and minimal arrangements, as well as free standing arrangements.
The document describes the traditional courses that make up a French classical menu. It outlines both a 12-course and 17-course menu. The menus begin with hors d'oeuvres or appetizers and end with dessert and coffee. Between these, courses include soup, eggs, pasta/rice dishes, fish, roasted meats, vegetables, and sweets. Specific dishes are provided as examples for some courses, such as consommé for soup and sole meunière for fish. Details are also given on how certain dishes are plated and served.
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
This document provides an overview of a presentation on Japanese cuisine. It begins with an introduction to Japanese cuisine, noting that it is based around rice and seafood. It then discusses the history of Japanese cuisine, including influences from Korea and China in introducing rice, soybeans, and other staples. The document outlines some key features of Japanese cuisine, such as an emphasis on fresh, seasonal ingredients. It also lists some common seasoning and condiments used, as well as typical tools and equipment of Japanese cooking. Finally, it provides sushi and tempura as examples of famous Japanese dishes.
Philippine cuisine has evolved over centuries, incorporating influences from Austronesian origins, Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American cultures. Traditional cooking methods included boiling, steaming, and roasting native ingredients like fish, meat and produce. Over time, staples like soy sauce, tofu, and techniques like stir-frying were introduced via trade with China. Subsequent influences came from neighboring Malay kingdoms and India. Spanish colonizers brought new ingredients from the Americas and adapted some Spanish dishes. Regional cuisines showcase native ingredients and dishes continue to incorporate global influences.
Sauces are liquid or semi-liquid mixtures that can be sweet, sour, spicy, or savory, and are used to enhance the flavor, color, and nutritional value of foods. There are six original "mother sauces" that form the foundation for other continental sauces: bechamel (a white sauce made with milk and roux), veloute (made with stock and roux), espagnole (made with stock, meat, and vegetables), tomato, hollandaise (an emulsion of egg yolks and butter), and mayonnaise (an emulsion of oil, egg yolks, and acid). These mother sauces were categorized by Marie Antonie Care
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
The document outlines the courses of a traditional French classical menu, beginning with hors d'oeuvres as appetizers and ending with cheeses, desserts, and beverages. The menu includes soups, eggs, starches like pasta or rice, fish, entrees, sorbet, meat courses like roast or joint, vegetables, salads, cold buffet items, sweets, and savories. Each course is accompanied by examples of common dishes that may be served.
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
This document outlines the courses of a French classical menu, including appetizers, soups, eggs, pasta, fish, meat entrees, sorbet, the main meat course, roasted meats, vegetables, salads, desserts, cheeses, fruits, and beverages. Examples are provided for many of the courses, such as fish salad, consommé julienne, omelets, spaghetti, grilled herring, steak Diane, roasted chicken, baked potato, green salad, chocolate bavarois, Gouda cheese, and fresh fruits. The menu follows the traditional multi-course structure and progression of a French formal meal.
Thai cuisine is influenced by its geographical location at the crossroads of Asia. It uses ingredients like lemongrass, kaffir lime, and bird's eye chillies in curries and other dishes that balance spicy, sweet, and sour flavors. Thai cuisine is divided into regional styles from the north, northeast, central, and south regions, each utilizing local ingredients and cooking methods. Common dishes include curries, salads, stir fries and noodles that feature seafood, meat, vegetables, herbs, and spices characteristic of Thai cooking. A variety of tools and equipment are used in preparing traditional Thai dishes.
The document provides tips for plating food to improve its visual presentation. It discusses using white space on plates, balancing elements according to BUFF principles (balance, unity, focus, flow), considering height, symmetry, contrast and focal points when composing dishes. Garnishes should be edible and enhance rather than overpower the food. Plating techniques like stacking, deconstructing dishes and presenting multiple versions encourage diners to engage with the food in new ways. Color, texture and appropriate plating are emphasized as ways to showcase culinary creations.
This document provides information about various meat courses and dishes that may be served as part of a multi-course meal. It discusses entree, which are lighter meat dishes or organ meats served as a first course. The main course is referred to as roti and features larger roasted joints of meat served with accompaniments. Examples of different roasted meats that could be served as the roti are provided. The document also covers serving styles, cutlery, potatoes and vegetables that may accompany the main dishes, as well as information about carving meat at the table.
Soups are classified into two broad groups - clear soups and thick soups. Clear soups include bouillon and consommé while thick soups are classified based on thickening agents like purées, bisques, cream soups, chowders and veloutés. Soups come from around the world and can include ingredients like meat, seafood, vegetables and fruits. They are served hot or cold depending on the type of soup.
The document describes several popular sauces used for pasta, including fettuccine alfredo made with heavy cream, butter, parmesan cheese, and parsley; arrabiata sauce made with olive oil, onion, garlic, red chilies, tomato paste, and balsamic vinegar; and bolognese sauce made from a combination of meats, vegetables, tomatoes, milk or cream, and seasonings that is simmered for hours. Methods of preparing each sauce are provided.
Garde manger refers to the area of a kitchen where cold foods are prepared and stored. It is responsible for preparing foods like salads, appetizers, and cold cuts. The garde manger prepares cold dishes, checks food quality and storage, and oversees food presentation. Some of the key functions of the garde manger include preparing cold appetizers and dishes, ensuring proper food storage and portion control, and maintaining quality standards. Charcuterie items prepared in the garde manger include sausages, bacon, hams, pates, terrines, and items cured with aspic jelly.
Mise en place refers to having all ingredients and tools prepared ahead of time before cooking. The document discusses the preparation of appetizers, including canapés which consist of a base, spread, and garnish on small pieces of bread or pastry. Examples of appetizers mentioned are hors d'oeuvres, relishes, petite salads, chips and dips, soups, cocktails. Canapés and relishes are described in more detail. Good mise en place and presentation are important for appetizers.
This document defines and describes different types of meals including breakfast, brunch, lunch, high tea, dinner, and supper. It provides details on the typical times each meal is served, common foods included, and compares breakfast styles between continental, English, American and Indian breakfast. Cover settings are illustrated and described for each meal type.
This document defines and describes different types of meals including breakfast, brunch, lunch, high tea, dinner, and supper. It provides details on the typical times each meal is served, common foods included, and compares breakfast styles between continental, English, American and Indian breakfast. Cover settings are illustrated and described for each meal type.
An appetizer is a small portion of food served before a meal to stimulate appetite. There are several types of appetizers including cocktails, canapés, hors d'oeuvres, relishes, petite salads, chips and dips, and fresh fruits and vegetables. Proper presentation is important, with appetizers looking appetizing and colorful. Appetizers should also be designed to eat without utensils when possible.
The document provides a history of appetizers from ancient Athens to modern times. It describes how appetizers evolved from small, unsatisfying first courses to structured starters preceding main meals. It also discusses the origins of aperitifs as alcoholic drinks consumed before eating. The document then outlines various tools and equipment used to prepare appetizers and provides classifications of different appetizer types including cocktails, hors d'oeuvres, canapés, relishes, salads, chips and dips, fruits and vegetables, and finger foods. Guidelines are provided for assembling canapés with harmonious flavor combinations.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
Classification of Appetizers According to Ingredients .pptxCrauxzdeTrax
This document classifies and describes different types of appetizers according to their ingredients. It discusses cocktails made from fruit or vegetable juices mixed with small amounts of alcohol or seafood. It also describes hors d'oeuvres as small portions of highly seasoned foods like canapés, olives, stuffed celery that can be served on plates or passed around. Canapés are described as slices of toasted or fried bread topped with mixtures like fish or meat. Relishes and crudités are pickled or raw vegetables. Petite salads, chips and dips, fresh fruits and vegetables, and finger foods are also described as types of appetizers.
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
This document provides information on hot and cold appetizer recipes. It discusses 7 types of hot appetizers - brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, chicken wings. It also discusses 7 types of cold appetizers - bleu cheese and sundried tomato dressing, veggie pizza, zesty party snack mix, pita salad, baba ganoush, traditional salsa with baked chips, and blue cheese-pistachio grapes. The document emphasizes food safety practices like keeping preparation areas clean and separate from other areas, thoroughly washing hands and produce, and properly storing foods.
This document provides information on hot and cold appetizer recipes. It discusses 7 types of hot appetizers - brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, chicken wings. It also discusses 7 types of cold appetizers - bleu cheese and sundried tomato dressing, veggie pizza, zesty party snack mix, pita salad, baba ganoush, traditional salsa with baked chips, and blue cheese-pistachio grapes. The document emphasizes food safety practices like keeping preparation areas clean and separate from other areas, thoroughly washing hands and produce, and properly storing foods.
This document provides information about commonly served appetizers. It defines appetizers as small food items served before the main course that are meant to be eaten by hand. The most important things about appetizers are that they should be light, not difficult to eat, and tempting to increase appetite for the main course. Common types of appetizers mentioned include finger foods, vegetable soups, bruschetta, canapés, caviar, cold cuts, crudités, dumplings, pickles, spanakopita, and tongue toast. The document encourages compiling pictures of different appetizers into a portfolio.
This document provides descriptions of various types of appetizers and hors d'oeuvres. It discusses 7 categories of appetizers including barbeque chicken bites, fries, meatballs, pickled items, raw vegetables, strawberry fruit dip, and fried tofu with soya. It also describes hors d'oeuvres, canapes, crudites, snacks, cheeses, sausages, dumplings, and bruschetta giving details on their composition and origins.
This document provides descriptions of various types of appetizers and hors d'oeuvres. It discusses 7 categories of appetizers including barbeque chicken bites, fries, meatballs, pickled items, raw vegetables, strawberry fruit dip, and fried tofu with soya. It also describes hors d'oeuvres, canapes, crudites, snacks, cheeses, sausages, dumplings, and bruschetta giving details on their composition and origins.
This document provides an overview of typical foods eaten in Aracena, Spain. It describes small snacks like ham and loin eaten before lunch. Gazpacho, a cold soup, and prawns, eaten by hand, are mentioned as summer foods. The main dishes for lunch include tortilla española (Spanish omelette), bollo de papas (potato roll), various meats like pork and rabbit, cocido stew, lentils, potage soup, migas bread crumbs, and paella rice dish. Desserts include chestnuts and rice pudding. The foods highlighted are characterized as traditional dishes of the region.
The document discusses different types of appetizers, salads, stocks, soups, sauces, desserts, and sandwiches. It describes appetizers as small dishes served before the main course to stimulate appetite, and lists common types including canapés, dips, crudités, and fried/grilled options. Salads are described as dishes incorporating vegetables, fruits, meats and dressing. The document outlines categories of stocks, soups, and sauces and their roles in cooking, as well as key dessert options and classifications of sandwiches.
This document defines different types of meals including breakfast, brunch, lunch, high tea, dinner, and supper. It provides details on what each meal consists of, typical times they are served, and customs around the world. Breakfast is described as the first meal of the day typically consisting of eggs, oats, and other high-energy foods. Lunch is a lighter meal eaten midday, while dinner can refer to either a midday or evening meal depending on culture. High tea includes savory dishes along with tea and pastries. Supper is defined as a light evening meal. Continental, English, American and Indian breakfast styles are also outlined.
1. Appetizers are small portions of food served before a meal to stimulate appetite and typically include options like hors d'oeuvres, canapés, relishes, fruits, or crudités.
2. Hors d'oeuvres are small portions of highly seasoned foods that can include a combination of items, while canapés are usually bread slices topped with items like fish or meat.
3. Relishes are pickled raw vegetables and dips are spreadable foods meant to accompany crackers or chips, with the proper thickness sticking to but not breaking the dippers.
4. Popular appetizer choices keep the food
This document provides information on various types of hors d'oeuvres and how to present them. It discusses the characteristics of small bite-sized appetizers and lists examples like canapés, caviar, crudités, dips, and sushi. The document also provides details on types of caviar, ingredients for sushi, and methods for serving hors d'oeuvres either by butler passing trays or presenting them on a buffet table.
This document provides information about soups, salads, and casseroles. It discusses different types of soups such as stock, bouillon, consommé, cream, and bisque. It also discusses convenience soups, storing soups, and common soup questions. The document describes types of salads including vegetable, fruit, protein, and gelatin salads. It discusses the three main parts of a salad - the base, body, and dressing. It also lists common salad greens and washing lettuce. Finally, the document defines casseroles and why they are popular, and discusses herbs, spices, and food blends.
VS: BODY TEMPERATURE (THERMOMETER, THERMORECEPTORS)DepEd
The document discusses body temperature and methods of measuring it. It defines normal body temperature as between 97.8-99°F or 36.5-37.2°C. It describes the thermoregulatory system that maintains core body temperature through thermoreceptors, the hypothalamus, and effector organs like muscles and glands. Different methods to take temperature are outlined, including orally, rectally, in the ear, under the arm, and on the forehead using various types of thermometers. Factors that influence temperature and conditions like fever, hypothermia, and hyperthermia are also covered.
VS- TEMPERATURE (NORMAL,FORMULA, TYPES OF THERMOMETER, THERMORECEPTORSDepEd
Vital signs such as body temperature, pulse rate, respiration rate, and blood pressure can detect medical problems and are commonly measured in medical settings and at home. The normal human body temperature can range from 97.8-99°F (36.5-37.2°C) and can be taken orally, rectally, in the armpit, ear, or on the forehead. The body tightly regulates its core temperature through thermoreceptors in the skin, the hypothalamus in the brain, and effectors like shivering muscles and sweating glands. Fevers, hyperthermia, and hypothermia occur when this system is disrupted and the body temperature rises or falls outside the normal
This document provides information on types of wounds, dressings, bandages, and bandaging techniques. It discusses abrasions, lacerations, puncture wounds, and other types of wounds. It describes adhesive dressings and gauze dressings that are used to cover wounds. The major types of bandages are roller, tubular, and triangular bandages, which are used to cover wounds, control bleeding, or support injuries. Basic bandaging forms include circular, spiral, figure-of-eight, recurrent, and reverse spiral techniques. The document provides guidance on selecting the appropriate materials and applying bandages to specific body parts.
Shock is a life-threatening condition caused by inadequate blood flow to tissues in the body. Symptoms include weakness, fast heart rate, fast breathing, sweating, anxiety, and increased thirst. Shock can be caused by issues with the circulatory system, blood loss, infection, allergic reaction, heart damage, brain or spinal cord injury, respiratory failure, extreme emotions, or excess acid in the body. It is a medical emergency requiring immediate emergency assistance.
There are two types of wounds: external bleeding which is bleeding seen coming from outside the wound, and internal bleeding which involves discoloration of the skin with the skin intact. External bleeding can be capillary, venous, or arterial with arterial being the most severe form involving cuts to arteries. The RICES method is used to treat injuries and involves rest, ice, compression, elevation, and sometimes splinting or immobilization of the injured area. Specific treatments are also outlined for eye injuries which depend on the type of injury but may involve irrigation with water, cold compresses, and over-the-counter pain medication. Surgical options like enucleation and evisceration are also defined for removal of diseased
This document provides definitions of anatomical terms used to describe the human body including anterior/ventral, posterior/dorsal, medial, proximal, lateral, distal, and cephalic/superior. It also defines the basic units that make up living organisms from cells to tissues to organs to organ systems and organisms.
Shock is a life-threatening condition caused by inadequate blood flow to tissues in the body. Symptoms include weakness, fast heart rate, fast breathing, sweating, anxiety, and increased thirst. Shock can be caused by issues with the circulatory system, blood loss, infection, allergic reaction, heart damage, brain or spinal cord injury, respiratory failure, extreme emotions, or excess acid in the body. It is a medical emergency requiring immediate emergency assistance.
INTRODUCTION TO BASIC FIRST AID AND LIFE SUPPORTDepEd
First aid is temporary care given to an injured or ill person until medical assistance arrives. The objectives of first aid are to alleviate pain and suffering, prevent further injury, and prolong life. The basic steps of first aid are:
1. Check for responsiveness and activate emergency services.
2. Follow the ABCs - Airway, Breathing, Circulation. Ensure the airway is clear, check for breathing, and check the pulse.
3. Conduct a more thorough secondary survey checking for additional injuries, taking a medical history, and monitoring vital signs like pulse and breathing rate.
4. Continue providing care until emergency responders arrive.
5 course meal (COCLTAIL, APPETIZZER, SOUP, MAIN C., DESSERT)DepEd
This document outlines the courses of a five course meal:
1. A cocktail is an alcoholic or fruit/vegetable juice beverage served before the meal as an appetizer.
2. An appetizer is a small dish served before the meal to stimulate appetite and is not intended to satisfy hunger.
3. Soup is a primarily liquid food made by combining meat, vegetables, or stock that is usually served hot, though sometimes cold. Soups are similar to stews but generally have more liquid.
4. The main dish or entree is the heaviest course, usually featuring meat, fish, or another protein as the primary ingredient.
5. Dessert concludes the meal and can include
The document outlines the essential food groups that make up a healthy diet according to the food pyramid. It recommends drinking 8 glasses of water per day for hydration and organ function. The food pyramid is then broken down into 6 groups: grains and carbohydrates for energy; vegetables and fruits for vitamins and minerals; dairy for calcium and nutrients; proteins from meat, eggs and nuts for muscle growth; and sweets and fats in moderation. The appropriate daily servings for each group are provided.
This document discusses nutrition needs across the life cycle, including pregnancy, lactation, infancy, and pre-school age. During pregnancy, calorie and nutrient needs increase to support the growth and development of the fetus. Key nutrients include protein, calcium, iron, iodine, and folic acid. Lactation requires additional calories, protein, calcium, iron and certain vitamins to support milk production. Infancy focuses on growth and development milestones in the first year of life while being fed cereal foods, fruits, vegetables and other appropriate foods. Nutrition for pre-school emphasizes mild flavors, cereals, fruits and staying hydrated with water.
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Vitamin B1, also known as thiamine, is found in many foods and has several important functions in the body. It helps metabolize fats and proteins, supports nervous system function and digestion, and helps the body use other B vitamins. Good sources include brewer's yeast, various vegetables, legumes, meats, eggs, and grains. A deficiency can cause fatigue, nausea, and abdominal cramps. Vitamin B1 has no toxicity even at high levels.
Lesson plain in physical education- WHAT PREVENTS WORK OUTDepEd
This document outlines a physical education lesson plan for grade 11 students about what prevents workouts and different aerobic leg movements. The objectives are for students to list things that prevent workouts, identify different aerobic leg movements, and perform various aerobic leg movements. The lesson plan discusses lack of time, social influence, lack of energy, fear of injury and more as things that prevent workouts. It also lists 13 different aerobic leg movements. Students are asked to perform the movements and the benefits of exercise are outlined.
This document outlines 14 different aerobic leg exercises including basic movements like the squat, V-step, and knee lift as well as more advanced exercises like lunges, kicks, side lifts, hip lifts, and turns that involve stepping up onto an aerobic step and changing directions. The exercises provide a full body workout by focusing on lower body movements while keeping the heart rate elevated.
This lesson plan outlines a physical education class for grade 11 students that compares aerobic and anaerobic exercise. Students will learn to distinguish between aerobic and anaerobic exercise, provide examples of each type, and list their benefits. They will discuss how aerobic exercise improves cardiovascular health while anaerobic exercise builds muscle strength. The class will involve students working in groups to identify examples of aerobic and anaerobic exercises and explaining three benefits of each.
This document outlines a lesson plan for a physical education class on designing workout programs and health behavior. The lesson plan aims to have students define workout programs and health behavior, give an example of designing a workout program, and explain the importance of health behavior. Students will discuss components of workout programs and health behavior, including eating patterns and stress management. They will then work in groups to design their own workout programs and present them in the next class.
CG MODULE 2:L. V CANADIAN CULTURE AND BASIC FRENCH LANGUAGEDepEd
The document outlines a 3 hour session plan on Canadian culture and traditions for a caregiving sector module. The lesson will discuss Canadian festivals, providing background on 10 major festivals celebrated across Canada including the Montreal Fireworks Festival, Osheaga Music Festival, Pacific National Exhibition, Winterlude, Peeks Toronto Caribbean Festival, PRIDE, TIFF, Quebec City Summer Festival, and Montreal International Jazz Festival. Students will learn about these festivals and how Canadians celebrate culture through annual events.
CG MODULE 2:L. V CANADIAN CULTURE AND BASIC FRENCH LANGUAGE
MEAL PLANNING (5COURSE MEAL)
1.
2. A meal is an instance of eating, usually
taking place at a specific time, typically
several times a day, and including
specific types of prepared food. Snacks,
unlike meals, are foods eaten in smaller
amounts at unscheduled times.
There are several goals
to good meal planning:
Fulfill the nutritional needs of all dining
participants
Plan for the maximum use of the money
available for food
Aid in the proper purchase, preparation and
service of food
Economize on time, labor, and fuel
Plan for variety in the diet to increase
appeal and palatability
Plan for individual food preferences
Plan to utilize leftovers from previous meals
Plan mealtime as a social opportunity, with
communication and bonding
3. The Food Pyramid and
suggested dietary guidelines will
provide direction when planning
for nutritional needs
6 oz. daily 1 ½ cups daily
6 oz. daily
24 oz. daily
1 ½ cups daily
4. COLOR
(a good plate resembles a
painter’s palette; garnishes
help with this)
TEXTURE
(rough, smooth, creamy, soft,
hard, raw, cooked, crunchy)
FORM
(round, oval, random sized,
square, abstract, rectangle,
spears, etc.)
TEMPERATURE
(hot and cold)
FLAVOR
(bland and strong flavored;
foods that tend to
complement each other i.e.
pork and applesauce, bacon
and eggs,
While nutrition is the underlying
reason for eating a meal, it is variety
that gives food it’s tabletop appeal.
In each meal, plan for a variety of
colors, textures, forms,
temperatures, and flavors.
5. Breakfast is a meal eaten in the
morning. The name derives from the
concept that you have not eaten
while sleeping, i.e., you are fasting
during that time, and “break that
fast” with a meal.Lunch is a meal that is taken at noon
or in the early afternoon. The term is
short for "luncheon“. Lunches are
often a light meal consisting of soups,
salads, and/or sandwiches. One-dish-
meals such as casseroles are also
popular.
Brunch is a combination breakfast
and lunch; usually served in late
morning and a replacement for
both meals.
6. The largest meal of the day is
always called “dinner”. It is
usually served in the evening, but
on midwest farms it might be
served at noon.
If the “dinner” is served at noon, a lighter
meal is served in the evening and called
supper. Supper menu items are similar to
luncheon items…soups, salads, sandwiches,
and one-dish-meals such as casseroles.
Supper can also be a late night meal, served
after dinner in the evening…such as a
‘midnight supper’.
7. A picnic is an outdoor meal.
The nature of some people’s jobs or schedules
require them to carry a lunch with them in
some sort of container…perhaps a brown bag.
This type of lunch is called a “sack lunch”.
A banquet is a large, often formal, and
elaborate meal with many guests and
dishes.
8. Etiquette: To stir your tea, swish the tea back and forth, never hitting the sides of
the cup. Never leave the spoon in the cup, but gently rest the spoon on the
saucer, behind the cup on the right side under the cup handle. Drink your tea by
lifting the saucer and cup together, with the saucer in one hand, and cup in the
other.
A tea party is a social gathering… a time for cozy
ambience, dress-up, quiet conversation, and
etiquette. Tea time is usually scheduled from mid
to late afternoon Use linens, china teacups and
saucers, tea spoons, and a tea service. Serve
several types of finger foods such as small, dainty
cookies, scones, or finger sandwiches.
9. Whether all food selections are
on the table at one time, such
as in the blue plate meal
service, or the courses are
served sequentially, you
should be familiar with the
types of foods in each course.
COURSES TO CHOOSE FROM:
Cocktail
Appetizer/Hor d’oeuvres
Soup
Pasta or Rice Course
Fish Course
Sorbet (to cleanse the palate)
Poultry Course
Meat Course (entrée)
Salad
Fresh Fruit/ Cheese Course
Dessert
Coffee and Sweets
Not all courses are offered in all meals. A 3-course meal (salad, entrée, dessert)
or 4-course meal (appetizer, salad or soup, entrée, dessert) are most common.
Select the courses you want, but there should be little change in the order they
are presented, from what is listed here. The more courses you serve, the more
time is needed for dining and the smaller each portion should be.
10. If the cocktail is an alcoholic beverage, it is called an apéritif,
meaning to “open”. Tomato, orange, lemon, and cranberry
juices are common non-alcoholic beverages served as
cocktails. The juice should be bright in appearance and
tangy to the taste for the purpose of perking up the taste
buds. They should be served well-chilled.
Amuses-bouche (ah muse
boosh) are tiny bite-sized
morsels served before the
hors d’ouervres. The
term, translated from
French, means “mouth
amuser”. These would be
served with a beverage-
type cocktail. Examples
might be crackers,
pretzels, olives, tiny
melon balls, or heated
potato chips.
A cocktail is defined as a beverage, alcoholic or made
of fruit or vegetable juices, served as appetizer before
meal; also a cup of chopped fruit, or of seafood
dressed in a tart sauce, served before a meal.
This
shrimp
cocktail
would be
served with
a tiny
seafood
fork.
11. Hors d'oeuvres are appetizers that are always
eaten with the fingers. They are small portions of
highly seasoned foods, which may be secured on
cocktail picks for easy handling. Varieties of meats,
seafoods, and cheese, vegetables and pickled
vegetables, stuffed vegetables such as celery,
olives, and mushrooms are used frequently.
Canapés are appetizers made from thin pieces of bread or toast spread or
topped with cheese, anchovies, or other appetizing foods. They are usually
cut into various, small shapes and are highly decorated to make them eye
appealing. Crackers are sometimes used as a base, although toasted bread
may be more desirable because it does not absorb the moisture of the spread
too quickly. Several different kinds of bread should be used to give a variety
of taste and color.
Appetizers are used primarily to whet the
appetite and to stimulate the flow of the
gastric juice, not to satisfy hunger. They
should be attractively prepared, temptingly
flavored, and properly served hot or cold.
They may be served on a plate with eating
utensils or eaten as finger foods.
12. Soup is usually a savory liquid food that is
made by combining ingredients, such as meat,
vegetables, and/or beans in stock or hot water,
until the flavor is extracted. Oyster or soda
crackers, croutons or bread accompany soups.
Broth, Stock, or Bouillon: strained liquid
from cooking meats, vegetables, or other
foodstuffs in water
Consommé: clarified meat or fish broth
Potage: thicker broth
Bisque: a heavy cream soup made with a
puree of vegetables, fruits, or fish/shellfish
A large serving dish for
soup is called a tureen.
Soups are eaten with a
larger-bowl spoon.
Cream soups: tomato, broccoli,
mushroom, chicken, celery, or potato soup
made with a thin white sauce
Coulis (koo-lee): a fruit or vegetable soup
thickened with starch
Chowder: a thick soup, usually containing
seafood, potatoes, milk, and cream
13. Stew: a soup with large chunks of meat
or vegetables left in the liquid
Miso: (Japanese) fish stock soup with
seasonal vegetables
Cold soups: Vichyssoise (French) is a
creamy potato and leek soup, served
cold; Gazpacho (Spanish) is a pureed
tomato and vegetable soup, served cold
Dessert soups: tapioca, coconut milk,
and fruit are common ingredients
Borscht: (Slavic) beet soup; can
be prepared hot or cold
Minestrone: (Italian) vegetable soup Bouillabaisse: (French) fish soup
14. Pasta is the generic term for any of a
variety of flour based noodles. It
comes in many different shapes and
sizes. There are simple string-shaped
pasta like spaghetti and vermicelli,
ribbon-shaped ones like fettuccine
and linguine, short tubes like elbow
macaroni and penne, decorative fancy
shapes like farfalle (bowtie), rotini
(spirals) and rotelle (wagon wheels),
large sheets like lasagna, and hollow
pasta stuffed with filling, like ravioli,
manicotti, and tortellini.
The neutral-flavored pasta is the
perfect vehicle for a variety of
sauces:
Alfredo sauce: parmesan, asiago, or
romano cheese with butter and heavy
cream
Bolognese sauce (ragu): a meat-based
sauce
Pesto sauce: crushed herbs and
garlic, olive oil (basil is good for
intestinal problems)
Carbonara sauce: cream, eggs,
parmesan or romano cheese, and
pancetta (bacon)
Tomato sauce (marinara): tomatoes,
stock, onion, garlic, oregano, basil,
salt, pepper, parsley If bread is not already on the table, bring it out now to
accompany the pasta and all subsequent courses.
15. Mollusks: clams, mussels, oysters, scallops, snails,
octopus, and squid (calamari)
Crustaceans: Shrimp, prawn, lobster, crayfish, and
crab
Echinoderms: sea cucumber and sea urchins
Fish: Anchovy, bass, bluefish, catfish, cod, eel, flounder, grouper, haddock,
halibut, herring, lamprey, mackerel, mahi mahi (dolphin fish, not the mammal) ,
orange roughy, pike, pollock, pompano, sardine, salmon, shark, snapper, sole,
swordfish, tilapia, trout, tuna, turbot, whitefish
Bread should be available during
fish courses. Since many fish and
shellfish are common allergens,
make sure your guests know what
is being served.
Roe: the fully ripe egg masses of
fish and certain marine animals,
such as sea urchins, shrimp, and
scallop. As a seafood it is used
both as a cooked ingredient in
many dishes and as a raw
ingredient. Caviar is a name for
the sturgeon roe consumed as a
delicacy.
Lemon, clarified
butter, and tangy
sauces accompany
fish and seafood.
16. Fruit can be used to cleanse the palate between
courses. Chunks of fruits on toothpicks or
skewers, such as pineapples, oranges,
tangerines, and melons work well. They could
be garnished with a sprig of mint.
Eating one food item all at once, or eating many
different distinctly-flavored foods can
overwhelm and saturate the taste buds.
Invigorate your taste buds for new flavors by
“cleaning your mouth”. There are several foods
and beverages that are good for this.
Sorbet is a frozen or iced fruit
puree and other ingredients.
Sorbet is a form of gelato that
contains no milk. A sherbet is
a sorbet made with milk and
eggs. It is a flavor preferred by
some, but is not as refreshing.
The correct wine,
unflavored bread, or salad
greens work to cleanse the
palate. That’s why these
items are served
throughout the meal or
change place in the order
of the courses.
17. Poultry is the class of
domesticated fowl (birds) used
for food or for their eggs. This
includes chicken and turkey, as
well as the waterfowl…ducks
and geese. It may also refer to
wild game birds such as
pigeons, doves, quail, or
pheasants.
Bones in chicken pose
difficulty or even a choking
hazard while eating. You may
want to consider removing
them when serving many
courses.
Bones in chicken pose difficulty or even a choking hazard while eating.
You may want to consider removing them when serving many courses.
The skin of the chicken has the highest fat content. If the chicken is served
“skin on”, you should follow this course with a food to cleanse the palate.
18. Meat, in its broadest definition, is
animal tissue used as food. Most
often it refers to skeletal muscle and
associated fat, but it may also refer
to non-muscle organs, including
lungs, livers, skin, brains, bone
marrow, and kidneys.
A side dish, sometimes referred to as a side order or simply a side, is a
food item that accompanies the entrée at a meal. The side dish is most
often a vegetable or a starch such as bread, potatoes, rice, or pasta.
The meat course is often considered
the main course, and in America the
main course is also called the entrée.
The main course is usually the
heaviest, heartiest, and most complex
or substantive dish on a menu. Beef,
pork, mutton or lamb, and venison are
meats that may be served here.
19. Bases for salad dressings:
Crème fraîche: French for "fresh
cream") is a heavy cream slightly
soured with bacterial culture, but not
as sour or as thick as sour cream.
Vinaigrette: A mixture of vinegar (or
sometimes lemon juice) and
vegetable oil, often flavored with
herbs, spices, and other ingredients
Mayonnaise: a thick sauce based on
vegetable oil and egg yolks.
Caesar dressing: Parmesan cheese,
lemon juice, olive oil, egg, black
pepper, and worcestershire sauce
Oil: virgin or extra-virgin olive oil has
a good balance of flavor and
unsaturated fat; also vegetable oil,
walnut oil, sesame oil, peanut oil, etc.
Salad greens: Arugula, bok choy,
brussels sprouts, cabbage, chard,
dandelion greens, endive, horseradish,
iceberg lettuce, kale, kohlrabi, mint,
mustard greens, oregano, romaine, sage,
spinach, turnip greens, watercress
A salad may be tossed or arranged
vegetables and other ingredients, or
even a well-presented cooked
vegetable. Salad greens cleanse the
palate, and for that reason may change
places in the order of courses.
20. SELECT THE RIGHT SALAD FOR THE COURSE
Appetizer Salads
These are served to whet the appetite of your guest while they await their
main course. They should not be so large as to ruin their appetite for the rest
of the meal. They must be flavorful, crisp and zesty to stimulate the palate and
of course, attractively garnished to also arouse visual appeal.
Accompaniment Salads
These are to be served along with the main course. They must be light,
balance the dish and not be too rich. Attention must be paid to insure that no
duplication of the other items in the main entree has occurred (e.g. potato
salad served on the side with fries or mashed potato).
Main-course Salads
More commonly known as “cold plates”, these must be large enough to
constitute a full meal. They need to have a good balance of protein and
vegetables to be nutritionally complete. Egg, ham, chicken, and tuna salads
are served as main-course salads.
Intermediate Salads
A lot of finer restaurants use a small salad after the rich, main course to
cleanse the palate and provide a break before dessert. This is also common
practice in formal banquet service. Simple greens with vinaigrette or fruit
salads are normally used for this purpose.
Dessert Salads
Dessert salads are very sweet and contain items such as fruit, nuts, cream or
gelatin. These are normally found in a buffet or party menu.
21. A cheese course is sometimes served with simply dressed salad greens, but
fresh fruit is a popular alternative. Grapes, slices of apples or pears help
cleanse your palate between cheeses and complement most of them, while
figs, apricots, red currants, and blueberries may be favored.
Other possible companions include subtly sweet jams, honey, vegetable
confits (preserved in sugar), dried fruits and nuts, as well as various herbs and
spices. Serve with a neutral-tasting bread or crackers (unsalted).
The classic French cheese course
usually offers a minimum of three
cheeses, each representing a
different type of milk (cow, goat or
sheep's milk) or a different family of
cheese. Each cheese can be placed
around the platter in the best order
to taste it, from the mildest to the
strongest. create a cheese plate with
textural, flavor, and visual variety.
Serve at room temperature. A
cheese course is presented near the
end of the meal, usually just before
dessert, because dairy products
tend to coat the palate.
Cheese: the purest way to savor and
celebrate milk's gifts to the table.
22. Dessert is a course that typically comes at
the end of a meal, usually consisting of a
sweet food but sometimes of a strongly-
flavored one, such as some cheeses. The
word comes from the Old French
desservir, "to clear the table." Many
people, regardless of the meal service,
would expect the table to be cleared of
nearly all dishes before the dessert is
presented. Some common desserts are
cakes, cookies, fruits, and candies. Other
terms for dessert are “sweets”,
“pudding”, and “afters”.
Common desserts:
Trifle - sponge cake soaked in fruit juice
or sherry, layered with fruit salad and
custard. Trifle may be decorated with
whipped cream, glace cherries or nuts.
Flan – tin is lined with sweet short pastry,
which is filled with fruit and topped with a
fruit glaze.
23. Basic meringue - a light foamy mixture of whipped
egg white and caster sugar, which is baked in the
oven and served cold.
Fruit based - fruit is the main ingredient
Jellies - gelatin is used to set these fruit flavored
desserts or as a glaze on fruit tarts.
Molded creams - a cold custard cream is mixed with
other flavors to form the basis of a molded dessert.
Egg custard - milk is thickened with egg yolks to
form firm custard when baked.
Pancakes and crepes - a basic batter mixture, which
when pan-fried, can be served with a sauce or filling.
Sponge based - desserts which have a sponge base
can be steamed or baked and can be flavored with a
variety of ingredients including chocolate, jam,
honey, lemon, orange, cheese, fruit pulp, or a syrup.
Pies and tarts - pastry cases filled with fruit or nuts.
Egg based - these desserts use an egg or egg
custard base, e.g. puddings, bread pudding.
Soufflés - these desserts are based on a firm
meringue base and may incorporate chocolate, fruit
or cheese; further flavored with alcohol or vanilla.
Flour based – baked goods such as cookies or cakes
24. Coffee can be served with
dessert (North American style) or
after dessert (European style).
The latter allows you to add
chocolates, wafers and
confectionery as palate
cleansers. Although, by this
stage, many people will ask for
no more.
Espresso (expresso in some American
dictionaries) is a concentrated coffee
beverage brewed by forcing very hot, but not
boiling, water under high pressure through
coffee that has been ground to an extremely
fine consistency. It has an intense and high
concentration of ingredients , so lends itself
to mixing into other coffee based drinks,
such as lattes (espresso and hot milk),
cappuccino (espresso, hot milk, and milk
foam), macchiati (espresso and milk foam)
and mochas (latte with chocolate added),
without being diluted in the resulting drink.
Demitasse is the name of the small
cup used for espresso drinks.
25. A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs,
spices, flowers, seeds, roots, plants, barks, and sometimes cream. Cognac
and brandy are favorite after-dinner liqueurs.
Chocolate comprises a number of raw and
processed foods that originate from the seed
of the tropical cacao tree. There are dark,
milk, and white chocolate varieties. Part of
the pleasure of eating chocolate is due to the
fact that its melting point is slightly below
human body temperature: it melts in the
mouth. Chocolate intake has been linked
with release of serotonin in the brain, which
produces feelings of pleasure.
A mint is a candy characterized
by the presence of mint
flavoring, whether it be
peppermint oil, spearmint oil,
wintergreen, or another natural
or artificial source.
Hard mints, often called "breath
mints", are popular as breath
fresheners since the taste and
smell of mint oil and its active
components are quite strong and
feels clean and cool to the mouth
as well as soothing to the
stomach. Soft mints, such as
"dinner mints" and "butter
mints", are soft candies with a
higher butter content, that
dissolve more readily in ones
mouth.
26. The invitations for a formal dinner should go
out at least six weeks before the event. They
should reflect the mood and spirit of the
evening and entice your guests to attend.
Upon receipt of an invitation to a formal
dinner it is good etiquette to respond
immediately. This will allow the hosts to make
adjustments to the guest list and the meal
itself. Once accepted, only an illness or an
emergency is an acceptable reason to break
the engagement.
Place cards are usually about
two inches high. They are
placed to the left and above the
plate at the setting. Generally,
there is only one menu card
and it is placed in front of the
host.
Guests are usually seated in
order to alternate men and
women around the table. The
“host” sits at the head of the
table; the “hostess” at the foot.
27. 1. To Health:
"May you live as long as you like,
And have all you like as long as you live."
2. To Friendship:
"There are good ships,
and bad ships…all ships that sail the sea.
But the best ships, are friendships,
And may they always be."
3. To Love:
"May we kiss whom we please,
And please whom we kiss."
4. To Happiness:
"May the saddest day of your future be no
worse than the happiest day of your past."
5. Good luck:
"May you have the hindsight to know
where you've been,
The foresight to know where you are
going,
And the insight to know when you have
gone too far."
Make sure everyone has a filled
glass; stand but do not tap on a
glass; face the person you are
toasting; when finished tip your
glass toward the recipient or
clink their glass or raise your
glass; take a sip; sit down
28. À la carte is a French expression meaning "from the menu", and it is used
in restaurant terminology in one of two ways:
It may refer to a menu of items priced and ordered separately OR it may
refer to any options you are offered in an otherwise predetermined menu.
Table d'hôte is a French
phrase which literally means
"host's table". It is used in
restaurant teminology to
indicate a menu where multi-
course meals with limited
choices are charged at a
fixed price. Such a menu may
also be called prix fixe ("fixed
price"). Because the menu is
set, the cutlery and flatware
on the table may also already
be set for all of the courses. A continental breakfast is a light breakfast
consisting usually of coffee or tea and a roll,
pastry, or other baked good.
29. Cafeteria style: This is the type of
service that is used aboard some
larger ships such as carriers and
supply ships. The diner does not
normally serve him- or
herself. Rather, the diner selects
the desired items and the foodservice
attendant places them on his or her
plate. However, salads, desserts, and
some side dishes may be apportioned
in dishes and the diner simply takes
them from the serving line. The main
course consists of vegetables,
starches, and meat. These items are
portioned onto a plate by the serving
line attendants as the diner selects
them.
Haute cuisine (literally "high cooking" in French) or grande cuisine: refers
to the cooking of the grand restaurants and hotels of the western world. It is
characterized by elaborate preparations and presentations; large meals of
small, often quite rich courses; extensive wine cellars; and large,
hierarchical and efficiently run service staffs.
Pièce de résistance: the biggest and
most spectacular dish at the feast