Chapter 4 sequence of courses

ak_aylin/DTH2023/PMM

COURSES, MENU & THE SEQUENCE

Normally presented in a sequence of FIVE (5)

courses• Appetizers• Soups, bread and butter• Main course and accompani

ments• Dessert• Beverages


• First item of the course – Served hot or cold

• Items such as hors d’oeuvres, oysters, or canape are designated and decorated to stimulate and to satisfy the appetite

• Salad – group of appetizers – must have fresh, crisp ingredients, a tangy flavorful dressing and an attractive, appetizing appearance

• Salad can be divided into 2:-Simple salad – variety of

crisp and green vegetable serve with the dressing

Compound salad – variety of vegetables, fruits, meat or fish serve with the dressing.


• Hors d'oeuvre, literally "apart from the [main] work") or the first course, are food items served before the main courses of a meal.

• Types of Hors d’oeuvre:- Canapés

A canapé (a type of hors d’œuvre, "outside work") is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.

Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés

Caviar Traditionally the term caviar refers only to roe

from wild sturgeon in the Caspian and Black Seas[2] (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish,[3] and other species of sturgeon


Cold cuts Cold cuts are precooked or cured meat, often

sausages or meat loaves, that are sliced and usually served cold on sandwiches or on party trays. Cold cuts also may be known as lunch meats, luncheon meats, sandwich meats, cooked meats, sliced meats, cold meats and deli meats

Deviled eggs Deviled eggs or 'eggs mimosa' are hard-boiled

eggs, shelled, cut in half and filled with mustarded egg yolks and mixed with other ingredients such as mayonnaise, but many other variants exist internationally. Deviled eggs are usually served cold

Dumplings Dumplings are cooked balls of dough. They are

based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking

Bruschetta Bruschetta is consists of grilled bread rubbed with

garlic and topped with extra-virgin olive oil, salt and pepper.


• Consisting mainly of fresh vegetables and cheeses, the variations to salads are endless. Everyone has their own favorite take on the dish, whether served as an appetizer or an entree. Not only are salads vast in their creations, but they hold great nutritional value, making them a welcome addition to any meal. Garden Salad

The garden salad is the most basic and common of salads offered at restaurants. They typically consist of iceberg lettuce, tomatoes, cucumbers, onions, green peppers and shredded cheddar cheese, though exact toppings may vary. The garden salad is served with balsamic vinaigrette or ranch dressing, though there is no standard dressing.

Caesar Salad The basic Caesar salad consists of romaine

lettuce, Parmesan cheese, croutons and Caesar salad. Sometimes the salad includes anchovies and olives. There are few varying stories on the origination of the salad, but the most accepted one is that it was created by Caesar Cardini in 1924


Greek Salad A popular salad in the summer months of Greece, Greek

salad contains sliced tomatoes, cucumber, olives, red onion and feta cheese, and is topped with olive oil.

Cobb Salad The Cobb salad was created by baseball-great Ty Cobb's

cousin, Robert Cobb, in 1937. The salad consists of lettuce, tomatoes, bacon, hard-boiled eggs, grilled chicken, avocado and Roquefort cheese, and is topped with a vinaigrette dressing.

Waldorf Salad The Waldorf salad, named after the famed Waldorf Hotel in

New York City, was created in 1983 by the hotel's maitre d'. The Waldorf is a simple salad consisting of chopped walnuts, grapes, julienned apples, celery and mayonnaise.

Oriental Chicken Salad The Oriental salad consists of field greens, mandarin

orange slices, sliced almonds, peanuts, fried Asian noodles and, often, orange-glazed fried chicken. Sesame ginger dressing tops the salad

Caprese Salad A Caprese salad consists fresh mozzarella, tomato slices

and basil, served with a balsamic vinaigrette.


• Soups Soups – liquid food derived from meat, poultry, fish and vegetables – served with bread and butter.

• Divided into 3 basic categories:- – (CLEAR SOUP)

• Broth or stock soups are clear, yellow or brown in color. Poultry, meat or fish are the main ingredients in this type of soup. It will also usually contain vegetables, herbs and/ or noodles and beans.

– (THICK SOUP)• Usually made with fish or seafood, this

soup today is made with milk or cream. This chunky soup often contains potatoes and broth as well, adding to the thickness.

– (SPECIALTY SOUP)• Made with lobster, crab or other type of

shellfish. Pureed vegetables may also be added to the soup.


MAIN COURSE & ACCOMPANIMENTS

• Important part of meal – consist of high protein food – complete main course must be completed with the protein, vitamins and minerals.

• Accompaniment – accompanies the main meals – function is to garnish, to add in size, shape and to add up the nutrition value of the meal.

Type of foods

Western meal Local meal

High protein Meat, poultry, fish Meat, poultry, fish

Vegetables Vegetables, salads Vegetables, ulam

Starches Potatoes, wheat, corn and rice

Rice

Sauces Basic western sauce Gravy


• Dessert is a course that typically comes at the end of a meal, usually consisting of sweets, cheese, fruit, cordials, coffee, or liquor. The word comes from the French word "desservir" meaning "to clear the table" or "to serve." Common desserts include cakes, cookies, pastries, pies, custard, ice cream, and candies

~HISTORY~ Most dessert recipes involve cooking or baking

a combination of ingredients. Baking has been many cultures' favorite way to create desserts for many generations. Ancient records indicate that the first baking occurred when humans soaked wild grass grains and mashed them into paste, poured the paste onto a hot rock or flat surface and voila, bread. It was not long before the Greeks invented cheesecake and the Romans, fruitcake, and soon dessert became a focal point of their celebrations and feasts

• Served after main course – usually sweet and may be savory.


~beverages~

• In western menu, it refers to hot beverage – coffee or tea.

• In modern service it also includes the hot and cold, alcoholic and non-alcoholic beverages.

Types Non-alcoholic Alcoholic Cold Juice, syrup, soft

drinks, squashBeer, cocktail

Hot Chocolate, milk, tea

Irish coffee, espresso martini


QUESTION??

Chapter 4 sequence of courses

Education

Transcript of Chapter 4 sequence of courses