T.p.s. 17 course menu
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This document outlines a 17 course French classical menu. It begins with hors d'oeuvres and appetizers like buffet froid and hors d'oeuvres chaud. It then continues through courses like soup, fish, eggs, pasta, meat entrees, sorbet, vegetables and ends with fromage, dessert and sweets. Each course is described in 1-2 sentences explaining what types of dishes would be included.
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T.p.s. 17 course menu
- 1. FRENCH CLASSICAL MENU Submitted By: Tajinder Pal Singh Submitted To: Ms. Preksha Kaparwan
- 2. “17 COURSE FRENCH MENU” 1) Hors-d-oeuvres Froid 2) Buffet Froid 3) Hors-d-oeuvres Chaud 4) Potage 5) Poisson 6) Oeuf 7) Entrée 8) Pate 9) Releve 10) Sorbet 11) Roti 12) Legumes 13) Entremet 14) Savoureux 15) Canape 16) Fromage 17) Desert
- 4. BUFFET FROID This course includes a variety of cold meats and fish, cheese and egg items together with a range of salads and dressings.
- 5. HORS-D-OEUVRESCHAUD Hot appetiz ers inluding fried chicken, pakode etc are served in this pattern
- 7. POISSON This course consists of fish dishes, both hot and cold. Fish dishes such as smoked salmon or seafood cocktails are mainly considered hors- d’oeuvre dishes and therefore would be served earlier in a meal.
- 8. OEUF There are a great number of egg dishes beyond the usual omelettes , but these have not retained their popularity on modern menus.
- 9. ENTREE Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are usually accompanied by a rich sauce or gravy. Potatoes and vegetables are not usually served with this course if it is to be followed by a main course.
- 10. PASTA
- 11. RELEVE This refers to main roasts or other larger joints of meat, which would be served together with potatoes and vegetable s.
- 12. SORBET Traditionally sorbets were served to give a pause within a meal, allowing the palate to be refreshed. They are lightly frozen water ices, often based on unsweetened fruit juice, and may be served with a spirit, liqueur or even Champagne.
- 14. LEGUMES Apart from vegetable s served with the roast courses, certain vegetable s (e.g. asparagus and artichokes ) may be served as a separate course.
- 16. SAVOUREUX Sometime s simple savouries, such as Welsh Rarebit or other items on toast, or in pastry, or savoury soufflés, may be served at this stage.
- 17. CANAPE Is a small, prepare d and usually decorati ve food, held in the finge rs and often eaten in one bite.
- 18. FROMAGE This course includes a range of cheeses and various accompanim ents, including biscuits, bread, celery, grapes and apples. This course can also refer to cheese based dishes such as soufflés.
- 20. THE END