MENU

Introduction
A Menu is a sheet of paper or cardboard on which the name of all the dishes that are
served in a restaurant are written in a specific order. Its a list of dishes available in a
restaurant.
The word "menu", like much of the terminology of cuisine, is French in origin. It
ultimately derives from Latin "minutus", something made small; in French.
Menus were first heard of as being adopted for table use in 1541 , when at a
banquet given by duke henry of Burnswick , his grace had a sheet of paper by his
side to which he occasionally referred .
The menu , Bill of fare originally was not presented at the table . In earlier times , the
menu was very large and placed at the end of the table for everyone to read .As
times progressed , the menu became smaller and increased in quantity , allowing a
numberof copies for every table.

Function of Menu
A menu has the following functions:
Information:
 It satisfies a guest’s need for information about what food is available, how it
is cooked and presented, and at what price.
 It enables them to select dishes of their choice.
Order:
 It presents the dishes in a logical order, usually listing the menu items under
course headings, thereby making comprehension of the menu easy.
Choice:
 It determines the freedom of choice that a guest may have.
Image:
 Menu helps present the overall image and style of the restaurant. It identifies
the theme of the establishment . This is specially important for restaurants
that offer special cuisine.
Sales:
 It is a means of promoting sales by appropriately describing the dishes which
appeal to the guest.
 In order for the menu to perform all these functions successfully, it must be
informative, accurate, understandable, and well designed. A restaurant
 manager must ensure that the items mentioned on the menu are available at
all times and as per description since it is frustrating for a guest to make a
decision only to be told that the dish is not available or to receive a dish that is
not as stated.
Helps in efficient service:
 It enable the service personnel to do mise-en -place , take the correct , pick
up and serve the correct dishes from the kitchen according to the order , and
so present the correct check to the guest.
 Helps to the cashier to price each items ordered by the guest and to prepare a
sales summery of the outlet.
Helps to Management:
 Menu have been labelled as working documents or blue prints, by which food
service operations organized their food and beverage procurements ,
production and service . For the caterer or chef , the menu expresses the
catering policy of the establishment .
 It helps the management to workout the cost of the food and beverage and
analyse the utility of a particular menu, to predict trends and to plan future
course of action for the outlet.

Types of Menu :
Menu may be divided into classes , traditionally called
 À la carte
 Table d’hote

 À la carte :
Meaning “from the menu”. Menu items are individually priced and cooked to
order so that the customer can select a series of particular dishes to compile
their own menu of choice. Traditionally the A la carte menu gives the full list of
every dish available from the restaurant kitchen with individual prices on them.
Some characteristics of A la carte menu :
 Each dish priced individually
 Guest are billed as per the order
 A certain waiting time has to be allowed for preparation and serving of dishes
 Dishes are prepared and cooked as per order.
 The A la carte menu may be classical or modern style and should include a
full range of entrees, soups, main course, vegetables and deserts.
 Each dish has waiting time
Advantages :
 Guest pay for the dishes they order for
 Guest get freshly cooked food
  Guest have extensive choice of dishes to choose from.
 It require printed menu cards to explain the guest about the menu as it is
more elaborate.

Table d’hote :
 Meaning ‘table of the host” It is commonly known as the set menu or daily menu
with a set price. The table de’hote menu implies a limited number of choices
offered for an inclusive price. A set number of course usual includes (entrée
main course and dessert) for a fixed price. Usually there are two, three or four
different courses to this type of menu.
It has following Characteristics :
 The menu has a fixed number of courses.
 There is a limited choice with in each course
 The selling price of menu is fixed.
 The dishes provided will be ready at a set time.
 This menu are used in various forms such as buffet menu, conference
packages and for banquets.
 Doesn’t required much of food storage area.
 Required limited kitchen and service equipment’s.

Difference Between À la carte and Table d’hote Menu :

À la carte Table d’hote

 The menu is elaborate  The menu is small

 Each dishes priced separately
 The wide range of choices is
available with in each course
 It is prepared once the order is
given
 It is cooked in small quantities
 Cutleries is laid as per the order
 Highly trained manpower is
required to take orders and serve
 It is priced as a whole
 A limited choices is available with
in each course
 It is prepared in advance
 It is cooked in large quantities
 Cutlery is laid in advance as the
menu is known in prior
 Less trained manpower is
required to take orders and serve

 Guests likes and dislikes can be  Individual guests preferences

taken into preference cannot be taken into

 Large amount of tableware is
needed to carryout the service
 It requires printed menu card to
explain the guest about the menu
as it is more elaborate
 The menu is suitable for
European plan and free
individual traveler
consideration
 Limited tableware is needed to
execute the service
 It can be orally informed as it is
simple
 This menu is suitable for
American and modified American
plan

Other Menu :
Carte de Jour :
Carte de jour or menu of the day is mostly used in operations as an adjunct to the
regular menu , whether an a la carte or table d’ hote . It has flowing characteristics :
 It offers a different choice to the regular customer
 It features a special cuisine , testing the market for future menus
 It features and tests a particular selling price range
 It takes advantages of seasonal availability.

Plat du Jour :
The definition of a plat du jour is the dish of the day or A dish specially prepared by
a restaurant on a particular day, in addition to the usual menu.

Cyclic Menu :
It's a menu which changes every day for a certain set of days before the cycle ends.
In this the menu changes every day for a particular week or on a fortnight basis.
After the completion of the cycle, a new set of menu is prepared and followed,
keeping in mind the seasonal availability of dishes.

* Advantages:
+ Effective cost control
+ Stocking of unnecessary goods is avoided.
+ Less storage space for perishables is required.
+ Less food wastage.
+ Well planned labour requirement
+ Fewer cooking equipment required.

* Disadvantages:
+ Choice for the customer is not there.
+ Frequency of repetition of dishes is higher.
+ Extensive knowledge is required for the preparation and service of number of
dishes.
 Menu Planning
Introduction

Menu planning is an art and a science that requires an extensive knowledge of foods
and their basic methods of preparation and service as well as an understanding of
the nutritive value of food combination.

A MENU or “bill of fare” is a means of communication, informing what the caterer has
to offer. The compiling of a menu is one of the caterer’s most important jobs –
whether for establishments such as restaurants aiming to make a profit, or for those
working to a budget, such as hospitals and schools.
Menu planning is one of the most important managerial activities of Food &
Beverage operations execute by a team comprising the General Manager , Food &
Beverage Manager and Executive Chef.
As any other art Menu making is requires careful Planning and the observance of a
few principles that are basic to meeting objectives of the management , satisfying the
guest , utilizing the skills and abilities of the available .

Function of Menu :

a) It is like a price list or a list of wares to the customers in order that he purchases or
orders the dishes of his choice.
b) It helps as a tool for the kitchen in order to prepare the mise-en-place and
equipment, staff required for its production.
c) It gives a variety to choose from and alternatives in each type of dishes.
d) It sometimes gives the description of each dish in brief, so that the customer
knows the contents of the dish and what to expect while ordering a dish.
e) It is a record of cost and control purposes to regulate portion size and food cost of
each item.

Factors Effecting Menu Planning

1) Type of Establishment: There will be considerable variation, for example, in

menu of five star hotels and restaurants, school meals, heavy manual worker’s
canteen or hospitals.
2) Type of Customer and Age Group: especially for private parties for a birthday,
senior citizens conference, football player after a match, visiting overseas students
on a mayor’s banquet; all need personal consideration.
3) Location: Study the area in which your establishment is situated and the potential
target market of customers.

4) Religious rules if applicable (kosher catering or a Muslim occasion) – Lack of

knowledge or understanding can easily lead to innocently giving offence.
5) Meat or Non-Meat preferences: The number of non-meat eater is steadily
increasing, so this becomes more important.
6) Time of the Year: a) the prevailing temperature should be considered as certain
dishes suitable for cold weather may not be acceptable in mid-summer. b) Foods
in season are usually in good supply and more reasonable in price. c) Special
dishes on certain days.
7) Meal period : The menu should be designed according to the meal served for the
customers . So it is necessary to know whether the meal is required for Breakfast,
brunch, lunch, tea, high-tea, dinner, supper, snack or special function.
8) Price Range: Unless fair prices are charged (so that customers are satisfied)
repeat business may not occur and the caterer may go out of business.
9) Competition: It is wiser to produce a menu quite different to those of nearby
establishment both in terms of price and quality.
10) Space and Equipment: The menu writer must be aware of any shortcomings or
deficiencies in equipment and may be wary of offering dishes that are difficult to
produce.
11) The availability and capacity of both the Production and Service staff labour
must be considered.
12) Availability of Supplies and schedule from the suppliers.
13) Number of Courses: Varies according to all prior consideration.
14) Correct Sequence of courses: Important if the menu is to achieve a good
balance.
15) Appropriate Language: Always use a language that customers can understand.
16) Sensible Nutritional Balance: If a selection of dishes with varying nutritional
contents are offered then customers can make their own choices.
17) No repetition of Commodities: Never repeat basic ingredients such as
mushrooms, tomatoes, peas, bacon on the menu.
18) No repetition of Flavour: If using strong seasoning like onion, garlic or herbs such
as thyme, sage or bay leaf, do not repeat in more than one course. Example: a) do
not serve a tomato flavoured sauce on main course if the soup was cream of
tomato. b) do not or avoid, serving lets say a garlic flavoured noodles with prawn
in garlic sauce. c) try to differ taste in meat itself by providing a choice between
beef. Pork, lamb,
19) No repetition of Colours: Colour of food is important to give appetite appeal, but
avoid repetition of colour.
20) Texture of Course: Ensure variation is given (food should not be all soft or all crisp,
but balanced).
21) Sauces: If different sauces are served on one menu, the foundation ingredient of
each sauce should vary.
22) Budget :The budget will forecast the projected income and the amount of income
that can be used for the purchase of ingredients . Food sales , the major source of
the income , must cover food cost , labour cost , and operation cost.
23) New Menu Trends : In recent years , several menu trends have had a remarkable
impact on the menu planning of food service operation . The modern trends such as
smaller portions , regionalized menu ,lighter and healthier foods , and ethnic and
exotic foods are the result of changing consumer preferences.
24) Type of service : Menu should be planned in relation to the type of service , for
example , cafeteria or buffet service . When a food service operation offers fork
buffet service for a cocktail party , the menu should be consumed of dishes that can
be easily be eaten with the help of a fork rather using knife.
Suggestions for Menu Planning
1. Consider whole day as a unit rather than individual meals.
2. Try to distribute carbohydrates, fats and proteins throughout the day, so that
no meal has predominance of any kind of food stuff.
3. Use seasonal foods because they are best in flavour and cheap, however,
avoid giving the same food stuff and especially in the same meal e.g. don’t
give tomato soup, tomato macroni and tomato salad for the same meal. But,
during the day things like cereals, butter, milk have to be repeated.
4. Take care of colour, flavour and texture by giving contrast in each meal e.g.
keep the colour combination of dishes in mind while planning the meal. The
dishes can be garnished to bring about more colour in diet. Flavour of food
should be blended with each other. There should also be some contrast in
texture e.g. some dishes can be soft and some dishes can be crisp, like with
the soup we can given toasted bread etc.
5. There should be a balance between the dishes like some dishes should be
light and some should be heavy e.g., filling soup can be served with light main
meal and vice-versa.
6. Include the favourite foods of the family at different meals, but at the same
time don’t be limited to only these foods and try to introduce new dishes, so
that food habits can be expanded.
7 Money can be saved on food by following methods:
 Buying bigger packs.
 Compare the prices before buying.
 Wholesale markets are cheaper than retail ones.
 Cook just the required amounts: if food is left over then make use of it by
converting to another dish etc.
 Use seasonal fruits and vegetables.
 Keep accounts.
8. Time can also be saved by following methods:
 Plan meal for several days at a time.
 Buy dry ingredients together at least for a month.
 Avoid going market during crowded hours.
 Arrange things properly in kitchen so as to save the time while working.
 Plan your time while working.
 Use labour saving devices e.g. mixer, but possible only in case the money is
available to purchase them.
FRENCH CLASSICAL MENU

Here in this article we will discuss detailed 17 Course of French Classical Menu and
their servings.

01. HORS D’ OEUVRE

The first course of French Classical Menu to be served at a meal This course is
usually composed of dishes of salty, tangy taste and light texture to stimulated die
appetite. The term hors d’ oeuvre usually apply to the variety of dishes offered such
as cold salad, chicken salad. anchovies (a fish belonging to the family of herring),
potato salad, sardine, smoked salmon. The presentation of a hors’ d oeuvre is very
important. It should always look decorated.

Hors’d oeuvres may be classified in a various ways :-

 Cold and hot.

 Vegetarian and non vegetarian

 Classical and Contemporary

 Hors’d oeuvres singulaire and compound

Cold hors’d oeuvre includes the following: –

Fish or sea food which can be either marinated. smoked in oil or in vinegar
‘Vegetables a la grecque ; various types of charcutiere ; fish roes ; various raw
vegetables stuffed or jellied eggs, mixed salad; stuffed grape fruit, prawn cock tail
etc. Hors’d oeuvre dishes are small and usually oblong or rectangle.

Cold preparation like salamis and ham are also served. A single item or more can be
served from the above list before service of the next course. Beside the same, fruit
juice, fruit cocktails certain var ieties of seafood like oysters, snails are also served.
Hot hors’d oeuvres includes vols- ou-venh croquettes, rissoles, kromeskies. fritters,
fritots.

 The silverware used for hors d: oeuvre is fish knife and fish fork.
 This course is a starter which is basically tasty and tangy and stimulates our
hunger and increases our appetite.

They are of two types-

 Classical- all Pre plated and cover is item specific
 General- most of them platter to plate and cover is fish knife and fish fork
CLASSICAL HORS D’OEUVRES
Pample mousse ( Grapefruit)- This is a citrus fruit served

Cover- Grape fruit cup, doily, under plate, grapefruit spoon/tea spoon.
Accompaniment- caster sugar in sugar dredger

JUS (JUICE) - Fruit juices like orange juice, pineapple juices, apple juices etc.
Cover- Pony tumbler, doily, teaspoon and under plate

Accompaniment- Sweet – Caster sugar

COCKTAIL DE FRUITS DE MER (SEA FOOD COCKTAIL)– shellfish like shrimps,

lobster etc dressed with cocktail sauce

Cocktail sauce- mayonnaise + tomato ketchup

 Cocktail de crevettes- indicates prawn

 Cocktail d’homard- indicates lobster garnished with parsley
 Cover- Sea food cocktail glass, doily, under plate and teaspoon.
HUITRE ( OYSTER) –BIVALVE MOLLUSCS SERVED RAW IN CLUSTERS OF
DOZEN
Cover- in a deep plate on a bed of crushed ice, above a cloth napkin on a large
plate, one oyster fork or fish fork at an angel of 45° to the cover from the edge of the
table on the right hand side.

MELON
– there are 4 common varieties

 Canteloupe
 Honey Dew
 Charentaise
 Water melon
Cover- Boat shaped cut (melon cup), half plate, doily, fruit fork, fruit knife.

If over ripe- serve with dessert spoon to the right of the cover

If not very ripe and scooped out- serve with the tea spoon accompanied with caster
sugar

..[P
/CAVIARE (CAVIAR)
These are roe of sturgeon

Roe- processed fish eggs

Sturgeon- Particular species of fish found in Caspian Sea or black sea

Types-

 Grainy Caviar
 Pressed Caviar
Grainy caviar can be further classified into-

 Beluga- white in colour

 Sevruga- dark in colour

 Ossetra- black in colour

It is sold in weight basis. Almas is the costliest among all the caviars which costs
23000 dollar per kg.

Cover- Caviar Knife/ Fish Knife on the right side of the cover, caviar pot on a bed of
crushed ice in a caviar plate

Accompaniment- Blinis/Toast (blinis is a savoury Russian pan cake), sieved egg

yolk, chopped egg white, chopped shallots and segments of lemon

GENERAL OR CONTEMPROARY HORS D’OEUVRE

Cover- Fish knife, Fish Fork and Half Plate

1. Salads- dressed or tossed

2. Oeuf Mayonnaise
3. Fish- Anchovies, tuna, prawns, pickled fish, smoked fish etc
4. Meat- Cold cuts
5. Canapés- one bite sized snacks with a base of bread, toppings and garnish
6. Pate de foie gras- paste of goose liver

7. Corn on the cob (Maize naturel)

8. Avocado (Avacado vinaigratte)

9. Asparagus (Ausparegs au beurre fondue)

02. POTAGE (SOUP)

Served as 2nd course of French Classical Menu
Liquid extract of solid ingredients, classified as food Of two types-

1. Thick
2. Thin – of two types
 With garnish
 Without garnish
 Thick Soup-
1. Cream soup:- Crème de Tomate, Cream of Germaine(Pea), Cream of
mushroom soup, Cream of argenteuil(asparagus)
2. Puree:- Puree of lentils,Pea Soup,tomato soup Conde(Puree of red kidney
beans)
3. Bisque:- Bisque d’homard, Crayfish Bisque, Lobter Bisque
4. Chowder:- Clam Chowder, Seafood Chowder, Oyester Chowder
Cover- Soup Bowl/ Soup Plate, under plate, soup spoon, doily/ paper napkin

 Thin Soup-
1. With Garnish-Consommé brunoise, consommé julienne etc.
Cover-Soup Bowl, doily, under plate, soup spoon

1. Without garnish- Consommé clair, consommé en tasse etc.

Cover- Double handled consommé cup, under plate, doily and dessert spoon.

INTERNATIONAL SOUPS EXAMPLES

 Petit Marmite
 Onion Soup (Soup a’ l’oignon), French Onion Soup
 Potage St German ( Green Pea Soup)
 Crème de tomate ( Cream of Tomato ), spinach (épinard), Potato (Pomme de
terre) , Green Peas (Petit Pois), broccoli, Chicken, Asparagus.
 Purée de (Champignon (Mushroom),
 Consomme (Célestine, Julienne, a royal, dubbary, jardinier)
 Consomme en gelee
 Bortsch
 Bouillabaisse
 Scotch Broth , Minestroni
 Gazpacho ( Cold Soup) , Consomme en Gellé (Cold Soup) , Vichyssoise ( Cold
Soup), Melon Soup ( Cold Soup)
 Manhattan Clam Chowder, Corn Chowder
 Cock-a-leekie (Leek and potato soup made with chicken stock, from Scotland)
 Gumbo ( An American Soup made with Okhra)
 Mulligatawny (Indian soup with meat, vegetables and spices)
03. OEUF (EGG)
Consists of various egg preparations. served as 3RD course of French Classical
Menu
 Oeuf sur le plate en bercy:- cooked in its own dish finish in the oven garnished
with a chipolata sausage and spread of tomato sauce.
 Omelettes Espagnole:- Flat omelettes with onion, pepper and tomato
 Omelettes aux-champignonc:- Mushroom omelets.
 Oeuf poche’ florenline: – Poached egg on bed of spinach coated with cheese
and gratinated.
 Oeuf bromlle au lard :- Scrambled egg with bacon (obtained from belly of pig)
04. PASTA AND RICE DISHES
The dishes are rich in starch (carbohydrates) served as 4 TH course of French
Classical Menu Eg.
 Spaghetti Neapolitan: – Spaghetti in tomato and garlic flavored sauce
 Spaghetti Bolognaise: – With minced lean beef in rich brown sauce.
 Ravioli: – This is stuffed type pasta filled with varieties of stuffing such as
chicken, beef and spinach
 Gnocchi Romaine: – Semolina based
 Cannelloni – Roll of ravioli pasta filled with stuffing as for Pastas A dough made
from durum wheat semolina. water and often egg. Pasta is shaped in various
ways and sometimes flavored. It is solid, dried or fresh. Ready to cook in boiling
salt water (to serve with a sauce, for gamisliing soup or for gran as) or it may be
sold ready stuffed and cooked, simply requiring heating.
Durum wheat which is grown in Italy, Mediterranean, the Middle East Prussia, North
and South America. It is hard wheat high in gluten, which is ground into semolina

VARIETIES OF PASTA: – MOST PASTAS COME FROM ITALY AND CAN BE

DIVIDED INTO FOUR BROAD GROUPS.
1. PASTA FOR SOUP: –

 Vermicelli, Linguine (small grains )

 Pennette (small grills)
 Stelline (little stars)
 Risoni (rice grains)
 Conchigliette (little shells)
 Aneliini ( little rings)
2. PASTA FOR BOILING: –
 Tagiatelle, Trenette (flat)

 Spaghetti, Spagfrettini, Fideline (cylindrical)

 Macaroni, Rigatoni, Penne (hollow)

 Pappardele (nests)

 Farfalle (butterflies)
 Eliche (spirals)

3. PASTA FOR BAKING: –

 Lasagne (smooth and wavy edges)

 Filled Pasta
 Cannelloni and ravioli are the commonest form but the other types of filled
pasta include tortellini and tortellioni.

4. PASTA FOR MAIN COURSE DISH: –

 Spaghetti Carbonara
 Spaghetti Bolognaise
  Lasagne Napolitaine
 Macaroni au gratin
 Gnocchi romaine
 Riz pilaf
 Riz a la creole
 Risitto a la milannaise
 Penne Arabiata
 Spinach Tortellini

05. POISSON( FISH)

Fish being a lighter item prepare the palate for other dishes. Served as 5 th course of
French Classical Menu
Cover- Fish Knife, fish fork and half plate

EXAMPLES:
 Poisson frit à l’ orly (Batter) – tomato ketchup
 Poisson grille- lemon butter sauce
 Sole meunnier Shallow fried in butter.
 Sole CobbertFillet of sole in white wine sauce garnished with white grapes
 Bonne Femme Fillet of sole with white sauce garnished with mushroom
 Dame d’ saumon grille’ Grilled salmon cutlet with egg and butter based sauce
flavoured with chopped tarragon and chervil.
 Hareng grille
 Poisson poache hollandaise
 Scampi frit
 Saumon poche
 oules mariniere ( Shell fish)
 Poisson a l’orly
 Sole mornay
 Truite au bleu
 Homard thermidor
06. ENTREE
In a grand dinner entree is either served in a hot dish or a cold dish. Mixed entrees
are composite dishes such as croustades, timbales and small pale’s. Today they
include, fish, shellfish ,caviar, foie gras, fish terrine pasta dishes (such as gnocchi,
macaroni, spaghetti and ravioli) knenelles, savoury pastries, egg dishes and even
vegetables dishes.
Dish following the fish course is called entree which in English is entrance. This is
usually the first meat dish and it is generally complete in itself served from the
kitchen with appropriate garnish and accompaniment Cutlery used is small knife,
small fork and a half plate eg. lamb chops, cutlets. Its Served as 6th course of French
Classical Menu
EXAMPLE
 Poulet saute’ Chasseur: Sauted chicken in rich brown sauce flavoured with
tomato and mushroom.
 Supreme de Volaille Sous Cloche: Breast and wings of chicken cooked under a
cover in oven.
 Foie deVeau au Lard :- Calf liver with bacon
 Steak Diane: Shallow fry minute steak with a rich sauce
 Chopped ‘ agneau Lamb chop (chop = ribs)
 Chateaubriand
 Shepherd’s pie
 Veal Chops Provencale, Lamb chops,
 Coq Au Vin
 Cotes of Veal
 Poulet a la Kiev
 Poulet a la king
 Pork chops Grille
07. SORBET
It is a mid course of meal. It is the time for the guest to relax. Classically it is a glass
of very chilled water flavoured with a few drops of champagne, which is served for
the guest to sip it casually.A types of water ice that is softer and more granular than
ice cream as it does not contain fat or egg yolk The basic ingredients of a sorbet are
fruit juice or puree, wine or sprit or liqueur or an ‘ infusion (tea or mint) a sugar syrup
sometimes with addition glucose or one or two invert sugar is added. The mixture
should be beaten during freezing. Historically sorbet was the first iced desserts. Ice
cream did not appear until 18 century. The word sorbet is a gallicization of the Italian
“sorbetto” derived from Turkish “chorbet” and Arab “sharabs” which simply meant
drink. Sorbet were originally made from fruit, honey, aromatic substances and snow.
Sorbet is served in sundae glasses or tall glasses. They are sometimes sprinkled
with a liqueur or alcohol to match A types of water ice that is sofer and more granular
than ice cream as it does not contain fat or egg yolk The basic ingredients of a
sorbet are fruit juice or puree, wine or sprit or liqueur or an ‘ infusion (tea or mint) a
sugar syrup sometimes with addition glucose or one or two invert sugar is added.
The mixture should be beaten during freezing. Historically sorbet was the first iced
desserts. Ice cream did not appear until 18 century. The word sorbet is a gallicization
of the

Italian “sorbetto” derived from Turkish “chorbef” and Arab “sharabs” which simply
meant drink. Sorbet were originally made from fruit, honey, aromatic substances and
snow. Sorbet is served in sundae glasses or tall glasses. They are sometimes
sprinkled with a liqueur or alcohol to match

their flavor (vodka or lime, dear spirit on appropriate tin it) other ingredients such as
raisin pine nuts etc can be incorporated into the mixer before freezing. In case of 12
courses classical* menu it is served after releves but in case of 17 course French
menu it is served before releve. This is actually a rest between the courses and it
counter acts the effect the dishes already consumed. In this course flavored ice and
snow is served in a goblet or tumbler on an undcr plate with a tea spoon. Cigarettes
are smoked at this stage preferably Turkish Russian, and Egyptian. Its Served as
7th course of French Classical Menu
EXAMPLES
 Sorbet aux fruits
 Sorbet a la peche (Peach)
 Sorbet a la poire (Pear)
 Sorbet a la framboise (Raspberry)
 Sorbet aux calvados (Apple)
 Sorbet a la abricote (Apricot)
 Sorbet aux Champaigne
 Sorbet au cacao et aux raisin
 Sorbet a la fraise (Strawberry)
 Cigars : Bolívar, Don Diego , Jose Carlos , La Paz , Romeo y Julieta
Cover- champagne saucer/ pony tumbler, under plate, teaspoon

08. RELEVE
Also known as joints, saddle of mutton, leg of lamb, ribs of beef braised, boiled etc
and served with potato and at least two other vegetables as an accompaniment. This
is actually die main source of die menu, hi Indian style meat curry, korma kadai
makhni are served with rice, chapaties, naan, pulao, kulcha, dal, pap ad. raita. achar,
as an accompaniment. The silver used are large knife and large lork with a large
plate. When rice is on menu a dessert spoon and finger bowl is provided. Served as
8thcourse of French Classical Menu
EXAMPLE
 Gigot d’ agneau roti avec sauce menth:- Roast leg of lamb with mint sauce
 Contrefillet de Boeuf roti a langalise:- Boiled and roasted sirloin of beef
 Boeuf roti(roasted beef)- sauce raifort (horseradish sauce)
 Cuissot de porc roti (roasted hind pork) – sauce des pommes (apple sauce)
 Yorkshire pudding, steaks etc can also be served as an accompaniment
 Gigot d’agneau roti avec sauce menth
 Stuff top loin aux veal
 Gigot de mouton roti avec sauce oignon
 Gigot de porc roti avec puree de pomme
 Gigot de boeuf roti avec jus
 Carre d agneau roti
 Contrefilet de Boeuf a la anglaise
 Roast rib of Beef a la boquetiere
 Roast shoulder of lamb en ballottine
 Irish Stew
Cover- Large knife, large fork and Full plate

09. ROTI- ROAST

It is the main course, usually roasted and grilled games, bird, poultry like turkey,
chicken, goose, wild rabbit, deer, wild boar etc.

Roti is a French word for a piece of meat or fish cooked directly in front of the fire. In
theory roti was applied only to meat where as rot would mean any of die dishes
served in the great houses after entree, which might or might not contain meat. This
course signifies poultry or game, chiken. patridge. turkey, duck, pheasant, goose etc
which are roasted, braised and accompanied by a suitable sauce. In Indian cuisine
tandoor can be served. A nicely dressed salad, which can also be served as an
accompaniment. Served as 9th course of French Classical Menu
Silver used are large knife. large fork and large plate.

EXAMPLE
 Poulet roti (chicken roast) sauce de pain (bread sauce)
 Porc roti
 Dindon roti (Turkey) sauce d’airelle (cranberry sauce)
 Agneau roti (Lamb)
 Canard roti (Duck)
 Caneton roti (Duckling) Sauce d’orange
 Roast Potato Roast chestnut, cauliflower, brinjal.
 Lapin Roti (roasted rabbit) – Jus Roti
10. LEGUME(VEGETABLES)
In this course vegetables are served as a separate course in itself consisting mainly
oi artichoke, asparagus, broccoli. cauliflower, tomato, french bean, mushroom,
cucumber, etc are particularly dressed and served as 10 th course of French Classical
Menu
EXAMPLE
 Puree-de-pommes- Creamed potatoes
 Pommes Persilles- Boiled potato coated with melted butter ans sprinkled
chopped parsley
 Champignon grilles
 Artichaut Grilles
 Veg au gratin
 Artichoke a la bretonne
 Sweet potato a l’imperiale
 Broccoli a la creme
 Sauted brussels
 Courgette flowers with truffles
 French beans a la mayonnaise
 Pumpkin au jus
 Celery a la milanaise
 Aubergine fritter
 Choux fleur Mornay,
 Asperges chaud- Beurre fondu,
 Legume au gratin
 Vichy Carrot
 Mashed potato, Hash Brown Potato
11. SALAD
A cold dish of various mixtures of raw or cooked vegetables, usually seasoned with
oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other
ingredients. Served as 11th course of French Classical Menu
EXAMPLES
 Carmen salad
 Russian salad
 Cesar salad
 Dandelion and bacon salad
 Salade gourmende
 Doria salad
 Avacado Salad
 Brimont Salad
12. COLD BUFFET (BUFFET FROID)
Cold items are served in this course. Served as 12th course of French Classical
Menu
EXAMPLES:-
 Galantine de vollale
 Mayonnaise de homard
 Saumon poche froid
 Escalope de saumon cru aux deux poivres
 Mayonnaise de saumon
 Wild rice risotto terrine
 Foie gras and ham hock terrine
 Pressed rabbit terrine wrapped in prosciutto
 Eggs in Aspic (Oeufs en Gelée)
 Pate de foie gras
13. ENTREMET DE SÛCRE
Entrance of sugar or the sweet course Served as 13th course of French Classical
Menu
EXAMPLES:-
 Crepe Suzette
 Peach melba
 Baba au rhum
 Mousse au chocolat
 Creme brouille
 Banana souffle
 Crème caramel
 Albert Pudding
 Palm pudding
 Caramel Custard
 Black Forrest Gateaux
14. FROMAGE (CHEESE)
Various types of cheese is served in this course Served as 14th course of French
Classical Menu
EXAMPLE:
Adam, Gouda, Emmenthal, Cheddar, Brie, Camembert

Gorgonzola, Blue Danish, Mozzarella, Philadelphia

15. SAVOUREAUX – SAVOURY

Various hot tit bits in usual portions is served on toast, pastries etc.. This is basically
bite size item. Served as 15th course of French Classical Menu
EXAMPLES:
Meat Savoureaux
 Auges aux Cheval (oyster rolled in bacon and grilled),
 Diables aux cheval (prunes rolled in bacon and grilled),
 canapés diane
 Meat or chicken paste on roast, kidney on toast, liver on toast,
 Angel on horseback
Fish Savoureaux
 Tuna sur Croute (tuna served on toast),
 IvanHoe (creamed haddock on toast)
16. DESERTS (FRUIT AND NUTS)
Fruits and nuts are served in fruit basket or stand. Served as 16th course of French
Classical Menu
Essential accompaniment- sugar dredger (caster sugar)

Exception- Raisins Frais (grapes) – half plate, Grape scissors, bowl of water to rinse
the grapes, doily, under liner (quarter plate) for the bowl and scissor and finger bowl.

17. CAFE- COFFEE

This is the last course in which coffee is served in demi-tasse. The service portion is
94.7ml and Served as 17th course of French Classical Menu
Accompaniment- Milk, sugar, cream, Petit four

Alcoholic accompaniment- Brandy, Tia Maria, Kahlua

CHASING- An alternative sip of coffee and alcoholic beverage is taken

LACING- Coffee is laced with alcoholic beverage and sipped

Types of Meals

A meal is an eating occasion that takes place at a certain time and includes specific,
prepared food, or the food eaten on that occasion.[1][2]The names used for specific
meals in English vary greatly, depending on the speaker's culture, the time of day, or
the size of the meal.
Meals occur primarily at homes, restaurants, and cafeterias, but may occur
anywhere. Regular meals occur on a daily basis, typically several times a day.
Special meals are usually held in conjunction with such occasions
as birthdays, weddings, anniversaries, and holidays. A meal is different from
a snack in that meals are generally larger, more varied, and more filling than snacks.
All meals are given different names based on the time they are served or consumed
.
1. Early Morning Breakfast
2. Break fast
3. Brunch
4. Lunch
5. Afternoon tea
6. High Tea
7. Dinner / Diner
8. Supper/ Souper

1. BREAKFAST

BREAKFAST In French, breakfast is known as Petit de jeuner. The word

breakfast means to break the fast after a long time i.e. the night. It originally
started in England .
It starts with fruite juices and follows with fresh cut fruits , cereals and egg to
order , breakfast meats like bacon , ham , susages or pancakes with maple
syrup.etc.

TYPES OF BREAKFAST CAFÉ COMPLET- TERM IS WIDELY USED IN

EUROPE AND MEANS A CONTINENTAL BREAKFAST CAFÉ SIMPLE-
BEVERAGE WITH NOTHING TO EAT ONLY TEA/COFFEE
Types of breakfasts are
 Continental Breakfast
 English Breakfast
 American Breakfast
 Indian Breakfast
 CONTINENTALThis is an European breakfast. It comprises of :
1.Choice of Juice (Tomato, Orange, Pineapple & Grape fruit etc.)
2. Choice of breads (White bread, brown bread, rolls, croissants, brioche served
with honey ,jam & marmalade.)
3. Tea / Coffee

American Breakfast :
This breakfast is neither too heavy like English nor light like continental breakfast.
Consist of :
 Choices of fruit juice : Canned or fresh fruit juices offered in this course .
fresh juice is served in a pony tumbler with underline and a teaspoon .
Accompaniments for all juices are caster sugar , while for tomato juice is
Worcestershire sauce.
 American pancakes or waffles : these are served with melted butter , honey
and maple syrup.
 Choices of cereals : it can be served with hot or cold milk. Cereals are served
in a nappy bowl with dessert spoon (eg. Corn flakes , rice flakes , porridge ,
and oat meal)
  Choices of eggs : Assorted varieties of omelettes , scrambled , boiled and
poached eggs are served with grilled tomatoes and hash brown potatoes.
These can be accompanied with ham , bacon, and sausages .
 Choices of breakfast rolls : Breakfast rolls include croissants , muffins ,
Danish pastry , doughnut , and brioche . Accompanied with preserve such as
jam , honey , marmalade and butter.
 Choices of beverages ; Tea and Coffee

English Breakfast :

A full breakfast menu may consist of 2-8 course . The extent and variety depends on
the type of establishment in which it is being served . In modern days , we expect to
se items such as yoghurts , continental pastries , homemade preserve s, muesli ,
decaffeinated coffee and mineral water on English menu. Breakfast consist of :
 Choice of fruit juices : Canned or fresh fruit juices offered in this course . fresh
juice is served in a pony tumbler with underline and a teaspoon .
Accompaniments for all juices are caster sugar , while for tomato juice is
Worcestershire sauce.
 Choices of stewed fruits : Apple prunes , figs , pears etc. are cut into small
pieces and cooked in sugar syrup , flavoured with cloves and cinnamon .
served in a cocktail cup with and under liner and a tea spoon .

 Choice cereals : : it can be served with hot or cold milk. Cereals are served in
a nappy bowl with dessert spoon (eg. Corn flakes , rice flakes , porridge , and
oat meal)

 Choice of fish : Fried or grilled fish served in this course . It is accompanied
with lemon butter and tarter sauce ( eg. Grilled herring , fried smelt , fried sole
and grilled haddock).
 Choice egg : Assorted varieties of omelettes , scrambled , boiled and poached
eggs are served with grilled tomatoes and hash brown potatoes. These can
be accompanied with ham , bacon, and sausages
 Choice of meat : Meat usually accompany eggs in the form of bacon , kidneys
, ham , calf’s tongues , livers and sausages.
 Choice of breakfast roll : Breakfast rolls include croissants , muffins , Danish
pastry , doughnut , and brioche . Accompanied with preserve such as jam ,
honey , marmalade and butter.

 Choice of beverages : Tea and Coffee

Indian Breakfast :
In all, there are at least 25 types of Indian breakfasts, each consisting of a choice of
over 100 different food items. Each state in India has different specialties and items
for breakfast. Thus there is no single standard Indian breakfast, with items changing
with regions. However, one can broadly classify breakfast varieties in India into 2
types; North Indian and South Indian. The eastern and western parts of India also
have individual breakfast items unique to their culture or state.
A typical south Indian breakfast consists of idli, vada or dosa coupled
with chutney and sambar. Many variations of these dishes exist such as Rava idli,
thayir vadai (yogurt vada), sambar vada and masala dosa. Other popular south
Indian breakfast items are pongal, bisibelebath (sambar rice), upma, and poori. The
state of Kerala has some special breakfast items such
as appam, parotta, puttu, idiyappam and palappam.
A typical north Indian breakfast may either be a type of paratha or roti served with a
vegetable curry, curd and pickles. There are several varieties of parathas available
depending on the type of stuffing such as aloo (potato) paratha, Paneer (cottage
cheese) Paratha, Mooli Paratha (Radish Paratha), etc. Other popular breakfast items
in the north are poori bhaji, poha and bhindi bhujia.
Among Bengals roti and curry are the general variants in breakfast. The menu may
also include "Indian French toast" which is also known as "Bombay toast", chire
bhaja (flaked rice fried in oil and salt is added to it according to taste),] and boiled
eggs.
In Western India, a Gujarati household may serve dhoklas, khakhras or theplas for
breakfast, the most popular of which is methi thepla. In Mangalore the breakfast
delicacy Oondees may be served.
Brunch

The word ‘brunch’ is a combination of breakfast and lunch, and it’s eaten between
breakfast and lunch time. Some define it as a late breakfast, or early lunch. It first
appeared towards the end of the 19th century in England and seems to have been
born from the British upper classes. On Sundays wealthy families would give their
servants a day off, after getting them to prepare a buffet style meal which their
employers could then eat from for the rest of the day.

A typical brunch combines sweet foods like pancakes, french toast or waffles,
with savoury disheswhich usually have egg as their protagonist. One of the typical
dishes is eggs benedict, which is made from poached eggs on English muffins and
bacon, all covered in hollandaise sauce.
Note:

 Brunch: Breakfast+Lunch at a time closer to breakfast (link)

 Blunch: Breakfast+Lunch at a time closer to lunch (link)
 Drunch: Drunch seems to be a new idea
o Dinner+Lunch
o Drunk+Lunch

{Drunch time tends to be between 6pm and 9pm, and is defined as a

meal halfwaybetween a snack and a dinner – a little more abundant
than a snack, and a little less substantial and formal than a dinner. }

 Brinner : The word brinner comes from the contraction of the words brunch
and dinner, which means eating brunch for dinner.

LUNCH :

Lunch, the abbreviation for luncheon, is a meal typically eaten at midday.]The origin
of the words lunch and luncheon relate to a small snack originally eaten at any time
of the day or night. During the 20th century the meaning gradually narrowed to a
small or mid-sized meal eaten at midday. Lunch is commonly the second meal of the
day, after breakfast.
After noon tea :

Afternoon Tea is a tea-related ritual, introduced in Britain in the early 1840s. It

evolved as a mini meal to stem the hunger and anticipation of an evening meal at
8pm.Afternoon Tea is a meal composed of sandwiches (usually cut delicately into
'fingers'), scones with clotted cream and jam, sweet pastries and cakes. Afternoon
tea is also called low tea because it was usually taken in a sitting room where low
tables (coffee table ) were placed near sofas or chair .

Afternoon tea is a British food tradition of sitting down for an afternoon treat of
tea, sandwiches, scones and cake.

Afternoon tea is served around 4 p.m. When afternoon tea became fashionable in the
early 19th century thanks to the Anna, the Duchess of Bedford, it was never intended
to replace dinner but rather to fill in the long gap between lunch and dinner at a time
when dinner was served as late as 8 p.m. Lifestyles have changed since those times
and afternoon tea is now a treat, rather than a stop-gap.

High Tea :

The British tradition of High Tea began in the mid 1700s as an afternoon meal
usually served between 3 and 4 o'clock. Initially, it was a meal for the working man,
taken standing up or sitting on tall stools, thus 'high'. Tea with cakes, scones, even
cheese on toast would have been served. Afternoon tea was mostly patronized by
elite womenfolk , where as the high tea was more of a working class family meal.
 It was a heavy meal of meat dishes , fish dishes , vegetables and other heavy foods
such as baked beans and cheese casseroles.

Dinner :

Dinner usually refers to the most significant and important meal of the day, which
can be the noon or the evening meal. However, the term "dinner" can have many
different meanings depending on the culture; it may mean a meal of any size eaten
at any time of the day.[1][2]Historically, it referred to the first meal of the day, eaten
around noon . Dinner menu comprise highly garnished , classical dishes . A well –
stocked wine list is offered in addition to the food menu . It can be taken between
19:00 to 22:30 hours.

Supper / Souper :

'Supper' is a lighter meal, often no more than a snack, taken later in the evening,
sometimes even after 11pm or just before retiring to bed. It is the last meal of the day
. Served between 22:30 and 02:00 hours. It is less formal meal for the people who
missed their dinner . A typically supper menu includes a soup dishes with vegetables
and light dessert.