There are several ways to classify restaurants based on their menu, preparation methods, pricing, and how food is served. Historically, restaurants referred only to sit-down establishments served by waiters, but now the term is used more broadly. Common types of restaurants include ethnic, fast food, fast casual, casual dining, family style, barbecue, brasserie/bistro, buffet/smorgasbord, cafe, cafeteria, coffeehouse, and pubs. Classification can also depend on specific cooking styles like tabletop, Mongolian barbecue, or teppanyaki.
• 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
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
1. Types of restaurant
University of agronomic sciences and veterinary
medicine bucharest
Student:
Dordea Gabriel
Group: 8216
Teacher: Mihai Daniel
Frumuselu
2. Various types of restaurant fall into several
industry classifications based upon menu
style, preparation methods and pricing.
Additionally, how the food is served to the
customer helps to determine the
classification.
Historically, restaurant referred only to
places that provided tables where one sat
down to eat the meal, typically served by
a waiter.
3. Following the rise of fast food and take-
out restaurants, a retronym for the older
"standard" restaurant was created, sit-down
restaurant. Most commonly, "sit-down
restaurant" refers to a casual dining restaurant
with table service, rather than a fast food
restaurant or a diner, where one orders food at
a counter. Sit-down restaurants are often further
categorized, in North America, as "family-style" or
"formal".
5. Variations
• Barbecue
A barbecue restaurant is a restaurant that specializes
in barbecue-style cuisine and dishes.
• Brasserie and bistro
A brasserie in the US has evolved from the original French
idea of a type of restaurant serving moderately priced
hearty meals—French-inspired "comfort foods"—in an
unpretentious setting. Bistros in the US usually have more
refined decor, fewer tables, finer foods and higher prices.
When used in English the term bistro usually indicates a
continental menu.
