Monet's Garden Cafe Kiosk Presentation
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Monet's Garden Café is a café style restaurant serving sustainable and organic foods including soups, salads, sandwiches and sides. The menu features items like sweet potato and chickpea soup, quinoa and black bean chopped salad, crispy chicken or tempeh sandwiches, and fig glazed chicken. The café also offers beverages like tea, lemonade, coffee and kombucha along with a bakery section with cookies, breads and muffins.
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The document provides information on the sequence and components of a classical French menu, including:
1) The menu is divided into courses from hors d'oeuvres to dessert, with some courses like sorbet providing a pause between heavier courses.
2) Each course section lists common dishes that may be served, such as soups, fish, meat dishes, vegetables, and sweet pastries.
3) Details are given for each course on what type of dishes they include, traditional plating, and from which side of the diner they are served.
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The document provides information on the sequence and components of a classical French menu, including:
1) The menu is divided into courses from hors d'oeuvres to dessert, with some courses like sorbet providing a pause between heavier courses.
2) Each course section lists common dishes that may be served, such as soups, fish, meat dishes, vegetables, and sweet pastries.
3) Details are given for each course on what type of dishes they include, traditional plating, and from which side of the diner they are served.
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This document summarizes typical foods from different countries. It describes hamburgers from the United States, pizza from Italy, pulque from Mexico, nacatamales from Nicaragua, chivito from Uruguay, sushi from Japan, pupusas from El Salvador, currywurst from Germany, alfajores from Spain, roast from Argentina, gallo pinto and pot of meat from Costa Rica, and coconut bowls from Costa Rica. The document provides brief 1-2 sentence descriptions of each food.
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The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
4) Pasta and rice dishes like spaghetti and risotto.
5) Fish courses featuring dishes like salmon and sole.
6) Entrees which are smaller meat dishes served before the main course.
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• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
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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.
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This will explain the range of food and beverage items offered in a restaurant. Restaurant follows two types of menus, a-la-carte and table-de-hote. The French classical menu consists of 12 courses but in some organization follows 17 courses.
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The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
4) Pasta and rice dishes like spaghetti and risotto.
5) Fish courses featuring dishes like salmon and sole.
6) Entrees which are smaller meat dishes served before the main course.
7) Sorbet which provides palate cleansing between courses.
8) Main
French classical menu
This document provides a French classical menu template consisting of 17 courses from appetizers to dessert. The courses are listed in French with their English translations. For many of the courses, examples of common dishes served are also provided such as soups like consommé julienne, fish dishes like sole meunière, and desserts like crepe suzette. Beverages like coffee, tea, and water are noted as accompanying the meal but not counted as a separate course.
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The document describes the traditional 17 course French meal. It began in the 18th century when an entrepreneur started selling "restoratives" which later became known as restaurants. The 17 courses were standardized by chef Auguste Escoffier and include appetizers, soups, pastas, fish, meats, vegetables, salads, cheeses, fruits and beverages. Each course is meant to stimulate the appetite and transition between lighter and heavier dishes throughout the multi-course meal.
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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.
Types of mother sauces
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Midterm Menus
This document contains menus for vegetarian and animal protein meals throughout the year. The fall vegetarian menu includes a French lentil soup, flourless sprouted wheat bread, and an apple, pecan, and feta salad. The winter animal protein menu features pan-seared pork chops, rosemary roasted potatoes, quick fresh sauerkraut, and sautéed Brussels sprouts. The spring vegetarian menu consists of Szechwan tempeh, Ayurvedic lemon millet, and shaved asparagus salad. The summer animal protein menu includes salmon with morel vinaigrette, basil pesto, pesto quinoa salad, and blanched broccoli. Each menu item lists the recipe
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This document provides details on the menu for a Thanksgiving buffet in 2010, including prices and a wide variety of food stations and dishes. Adults were $49.95 and children $24.95. The buffet included stationary displays of fresh fruit, cheese, antipasto, and seafood. Crepe, pasta, and carving stations offered dishes like pumpkin ravioli, rigatoni with seafood and vodka cream, ham, turkey, steak, and duck. Sides included stuffing, potatoes, risotto, vegetables and desserts.
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The document provides a detailed French classical menu consisting of multiple courses from starters to desserts. It includes 3-4 examples for each course such as soups (consommé julienne, bisque d'homard), fish dishes (sole meunière, darne de saumon), mains (poulet saute chasseur, gigot d'agneau roti), vegetables (puree de pommes, haricots verts au beurre), cheeses, and desserts (crepe suzette, bombes). The menu is accompanied by beverages like coffee, tea, and non-alcoholic drinks.
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The document describes several multi-course menus for formal dinner parties, ranging from 5 courses to 17 courses. A standard 5-course menu includes an appetizer, soup, salad, main meat course, and dessert. Longer menus add additional courses such as fish, eggs, pasta/rice dishes, roasted meats, vegetables, salads, cheeses, and desserts. The many courses were meant to be enjoyed over an hour or more, reflecting the importance placed on Victorian-era dinner parties as major social events.
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This document provides a French classical menu layout consisting of multiple courses from starters to desserts. The menu includes hors d'oeuvres or starters, soup, fish, entrees consisting of meat or poultry dishes, releves being larger meat joints, sorbets as a palate cleanser between courses, roasted meats or poultry, vegetables, entremets being sweet or savory courses, and concluding with desserts of fresh fruits and nuts. Each course lists common French dishes that may be served as part of that section of the multi-course meal.
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Grilled sea bream with boiled potatoes and cabbage
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Similar to Monet's Garden Cafe Kiosk Presentation
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The document discusses different types of breakfast meals. A continental breakfast typically includes items like fruit juice, breads like toast or rolls, and tea or coffee. An English breakfast is more elaborate and may include cereals, fish, eggs cooked in various styles, meats, breads, fresh fruits, and hot beverages. An Indian breakfast can consist of fruits like various juices, stewed fruits, and cereals served with milk and sugar.
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The document describes different types of breakfast meals. A continental breakfast typically consists of fruit juice, breads like toast or rolls, and tea or coffee. An English breakfast is more elaborate and includes choices of fruits, cereals, eggs cooked to order, meats, and hot beverages. An Indian breakfast includes common cereals as well as seasonal fruits. The continental, English, and Indian breakfast styles are compared in terms of their typical component foods and beverages.
typesofmeals-ppt-120314005856-phpapp02.pptx
This document summarizes different types of breakfast meals from around the world. It describes continental breakfast as typically consisting of juices, breads like toast or rolls, and tea or coffee. English breakfast is described as more elaborate with options like fruits, cereals, eggs, meats, and hot beverages. American and Indian breakfasts are mentioned but not described. The document provides details on components of continental and English breakfast spreads.
Week 9 operasional makan pagi
This document discusses breakfast and afternoon tea. It provides details on common breakfast foods around the world like cereals, fruits, proteins, and beverages. It also describes different types of breakfast services like the American, Continental, and English breakfast. Afternoon tea typically involves serving scones, jam, and cream along with tea. The document outlines the setup, equipment, and plating for breakfast and afternoon tea, as well as the service procedures and employee briefing.
Breakfast
The document discusses different types of breakfasts including English, American, Continental, Indian, and buffet breakfasts. It provides details on the typical food items included and table settings for an English breakfast, which features meat items like fish, eggs, bacon and sausages along with juices, fruits, cereals and breads. An American breakfast is similar but does not include fish. A Continental breakfast more simply includes breads, butter, preserves and coffee or tea. Indian breakfast varies regionally but can include dishes like idli sambhar in the south. Related terms for types of breakfast service are also defined.
french menu - Dsec.pptx
This document outlines the traditional 17 course French menu. It describes each course including appetizers, soups, eggs, pastas, fish, meat entrees, sorbet, roasts, vegetables, salads, cheese, desserts and beverages. Examples are provided for many of the courses such as different types of appetizers, soups, pastas, fish dishes, meat entrees and salads. The document provides an overview of the traditional progression and components of a formal French menu.
Master catering menu farm to fork 2017
Farm to Fork Caterers and Café is a full-service catering company that specializes in custom menus made from fresh, local ingredients. They offer a variety of catering services including off-premise catering, cooking demonstrations, and wine tastings. Their standard menus include options for breakfast, breaks, lunches, dinners, and special events. They pride themselves on high quality food and service.
Carte midi EN
This document appears to be a menu for Brunch Bazaar, listing various food and drink options including:
- Gluten free and vegetarian dishes
- Starters and main courses with accompanying prices
- Children's menu options
- Sides such as salads and vegetables
- Mains such as lasagna, chicken, pork and fish dishes
- Cheese and dessert options
- Information on lunch service hours and the restaurant's commitment to sustainability
17 course french classical menu
This document outlines the courses that would be included in a classical French menu, including:
1. Hors d'oeuvres or appetizers to stimulate the appetite for the dishes to come such as salads.
2. Soups like clear broths or thick soups which are served as appetizers before the other courses.
3. Dishes made from eggs, fish, meats, starches, vegetables throughout the multiple courses.
4. Desserts such as fruits, pastries, cheeses complete the multiple course meal.
Melia barajas f&b en
This document provides information on various dining options available at Meliá hotels, including coffee breaks, finger foods, welcome drinks, working lunches, buffets, and cocktails. It describes the food and beverages included in each option across multiple menus. The options cater to different tastes and dietary preferences, with menus focusing on seasonal and local ingredients. Meliá aims to reinvent food and stay at the forefront of trends, while personalizing events and pampering guests.
Menu Ideas
This document outlines the menu options for a fine dining restaurant, including appetizers, sides, entrees and desserts. It also includes sections for a pub style/diner menu with appetizers, salads, sandwiches and entrees. Additional sections cover breakfast items, banquet options and special event menus. The document provides a comprehensive listing of potential food and beverage items that could be offered across different restaurant concepts and event types.
French cuisine
French cuisine was introduced in the 20th century by Georges Auguste Escoffier. He created the brigade system which separated the professional kitchen into five stations: garde manger, entremettier, rôtisseur, saucier, and pâtissier. French cuisine varies regionally, with northern France preferring butter and southern France preferring olive oil and garlic. Cheese, bread, and wine are also a major part of French cuisine. Typical meals include a quick breakfast, a two-hour lunch consisting of starters, main courses and cheese, and a three-course dinner.
Merion Breakfast Menu
The document lists breakfast specialties and items that include two eggs any style, omelets with cheese and vegetable fillings, smoked turkey eggs benedict, corned beef hash with poached eggs, pancakes or french toast, and two cheese blintzes. Beverages include espresso, americano, cappuccino, latte, mocha, hot cocoa and sides include bacon, sausage, breakfast potatoes, cottage cheese and fresh fruit. A continental breakfast includes cereal, a baked good, and coffee, tea or milk.
French classical menu
Over the last 100 or so years the sequence of the French menu has taken on a classical format or order of dishes. This format is used lay out menus as well as to indicate the order of the various courses.
French classical menu with description and examples
The document describes a traditional 17 course French classical menu. It includes appetizers, soups, eggs, pastas, fish, meats, sorbet, vegetables, salads, cheeses, desserts and beverages. For each course, examples of common dishes are provided such as consommé soup, sole meunière fish, poulet sauté chicken, and crepe suzette pancakes. The long menu is meant to showcase French culinary techniques and traditions through many small courses that stimulate the appetite and gradually transition between heavier and lighter foods.
Farm to Fork Catering Menu 2016
This document provides the catering menu for Farm to Fork Café and Caterers. It includes standard menus for breakfast, breaks, lunch/dinner buffets and boxes, as well as a la carte items. The menus feature fresh, homemade options and are designed to meet the needs of various events. Chef Scott Pierce and his experienced staff promise high quality ingredients, creative menus and reliable service for any occasion.
Rrfc nutritional2
This document provides a nutritional menu with options for energy sources, meats/fish, vegetables, fruits, and others. It then lists 9 possible menu combinations that include a main course, sides, and dessert/snack options. Each menu must include at least 3 glasses of water/juice and have cold meats, rolls, and fruit available. The menus feature items like pasta, rice, potatoes, soups, sandwiches, and more paired with an assortment of proteins, vegetables, fruits, dairy, and grains.
Fall 2013 team hands-on menus
This document provides 10 menu options for hands-on cooking events hosted by the company Now We're Cookin. Each menu includes starters to be served upon arrival, items for participants to prepare themselves, and dessert. The menus showcase a variety of global cuisines and ingredients and can be tailored to client preferences and dietary restrictions. Prices range from $75-90 per person depending on the menu.
At the restaurant
The document provides menus and descriptions for various meals including breakfast, lunch and dinner options. It lists common foods and ingredients for each meal such as eggs, toast, beans and potatoes for breakfast; sandwiches, crisps and fruit for a typical British lunch; and options like steak, pork chop and soup for other meals. Beverages including tea, coffee and juice are also mentioned. Cooking and serving equipment is outlined including plates, bowls and utensils.
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French classical menu with description and examples
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