17 & 13 French classical menu and each example??
French classical menu consists of 13 course continental dishes are grouped into 13 categories according to the main ingredients used in preparation method of cooking, taste and texture, are arranged in a sequence. Each category is as a course. While compiling a menu, dishes may placed according to the sequence of the course.
A thorough knowledge of the sequence of Find classical courses, their examples and product: knowledge is essential for food service professional to compile a well-balanced menu and to extend pas service to guests
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Menu kitne prakar ke hote h???
Appetizer (Hors d'oeuvre)
This course consists of dainty and delicate dishes of tangy, salty nature, aimed at stimulating appetite. It is served in a small quantity.
There are two main types of hors d'oeuvre, which are
• Hors d'oeuvre variés
• Single-food hors d'oeuvre
Hors d'oeuvre variés
It means a variety of appetizers. These appetizers are neatly arranged on a ravier or in a tray with compartments, each having an appetizer and service spoon and fork for service.
It is is usual to offer a minimum 10-12 varieties with a possible choice from salads, vegetables, fish, eggs and meat. These appetizers are neatly arranged with appropriate garnish.
The tray or ravier is taken to the guest and presented to him/her from the left-hand side and a small portion of each of his/her choice is served on to his cold half plate.
The amount served can vary according to the number of varieties chosen by the guest.
Examples of hors d'oeuvre variés are fish salad, anchovies, kippers, roll mops, Bismarck herring. Rice salad, tomato salad, egg mayonnaise, salami, meat salad, and so on.
Single-food Hors d'oeuvre
It is also called hors d'oeuvre substitute or deluxe hors d'oeuvre. This type is usually considered a more luxurious and costly hors d'oeuvre and is normally listed and priced separately. Only single food item is served to stimulate the appetite.
Examples include caviar, oysters, smoked fish, prawn cocktail, melon and grapefruit cocktail paté de foie gras, and so on.
Dishes served as hors d'oeuvre variés can also be served as single food appetizer (if only one is served).
Soup (Potage)
All classes of soups, such as clear, cream, purée, velouté, broth, bisque, and chowder come under this course. In the absence of appetizer in the menu, soup assumes the role of appetizer. There are basically two types of soups--thin soup and thick soup. There may be a choice between thin and thick soup in a menu. Thin soup is written first.
Consommé royal, consommé julienne, cream of tomato, minestrone soup, petite marmite, turtle soup, bouillabaisse, vichyssoise, and so on, are examples of soups.
Eggs/Pastas (Oeufs/Farineux)
All types of egg preparations-except plain boiled and fried eggs (more suitable for breakfast than lunch)-and pastas are included in this course, Pasta course includes items such as spaghetti macaroni, noodles, ravioli, lasagne, and so on, and rice. It may be served as a preliminary course at lunch, either in place of or following the soup course.
Egg or pasta may be given in place of fish course after appetizer and soup courses. It is advisable to include either egg or pasta in table d'hôte luncheon menu. They are not included in set dinner menus as this will make one feel quite heavy during dinner. Eggs or pasta may also be served as main course in a three course menu.
Examples of pasta dishes are spaghetti bolognaise, ravioli milanaise, cannelloni napolitaine, macaroni italienne, and so on. Examples of egg dishes are oeufs sur le plat, oeuf en cocotte, egs mornay, omelette chasseur, egg chimay, and so on.
Fish (Poisson)
All types of fish preparations except smoked fish preparation are offered in this course.
Examples include fillet of pomfret orly, fish veronique, lobster thermidor, fillet of sole bonne Jemme, fish mayonnaise, and so on.
There are basically two types of fish preparations
1. Poached fish preparation, either covered with sauce or served with spices such as hollandaise, mousseline, or mayonnaise separately.
Examples include fillet of pomfret veronique, fillet of sole mornay, fillet of pomfret norway,fillet of pomfret Florentine,poached fillet of sole with hollandaise sauce and so on.
2. Fried, grilled, or baked fish which is often dry and served with its appropriate accompanying sauce separately.
Examples include fillet of pomfret orly. fillet of sole meunière, fillet of pomfret colbert, right herring, and so on.
(Note: Fish mayonnaise is also an appetizer, bat the quantity served is small.)
Entrée
This course is said to be an entry to a meat course. It consists of dishes made up of small pieces or meat and poultry which are generally well garnished and complete. It is cooked in or served with rich sauce. It may be in the form of stews, grills, casseroles, and so on.
Entrée may be served as main course
Examples include navarin printanier, Irish stew, tournedos rossini, steak diane, steak tartare steak and kidney pie, chicken chasseur, escalope holstein, and so on.
Joint (Relevé)
Joints of meat-lamb, mutton, beef. veal, and pork-cooked by various cooking methods, especially braised, roasted, and boiled are served in this course. It is the heaviest of all the 13 courses. Hence, if this course is included in a menu, it wilL be the main course. Potatoes and one or two vegetables are served with this course.
Examples include roast leg of lamb, braised saddle of mutton, roast sirloin of beef, boiled leg of mutton, braised ham, and so on.
Sorbet
Sorbets are water ice flavoured with champagne or wine or liqueur and/or essences and is served in a tall glass with a teaspoon/sundae spoon.
It is intended to give rest during a long meal and to stimulate the appetite for rest of the courses.
During this course, Russian cigars and cigarettes are passed around. Approximately 10 minutes is given before the next course. Nowadays, this course is not in use as most of the menus of modern days are very short, either four or five course.
Examples include spooms, champagne sorbet, pineapple sorbet, lemon sorbet, raspberry sorbet and so on.
Roast (Rôti)
In this course, roasted poultry and game birds are included. If poultry or game birds are cooked by any other cooking method, then those dishes will not be considered as roast course. Salad is served separately on a half-moon plate with this course, Orange salad is offered with roast duck. This is the second heaviest course of the 13 courses. If this is served as the main course. then potatoes and vegetables are served.
Examples include roast chicken, roast duck, roast turkey, roast pheasant, roast partridge, and Note: Avoid including relevé and roti course in the same menu since both are heavy.
Vegetables (Légumes)
All vegetable preparations come under this course. Vegetables may be served as the main course in a shorter menu.
Examples include cauliflower à la polonaise, asparagus, broccoli, corn on the cob, artichoke, vegetable au gratin, ratatouille, and so on.
Sweets (Entremets)
All kinds of sweets preparation such as souffles,custard, puddings, fools bavarois, crepes,icecreams, pastries and so on whether hot or cold are included in this course.
Example includes chocolate bavarois, banana splits,caramel custard,pineapple puddings,mango fool, crepe suzette, Christmas puddings, Black forest, baked Alaska, fruit salad, peach melba and so on.
Cheese/Savoury (Fromage/Savoureux)
There are two types of cheese based on the usage-cooking and table. In the cheese course, one should offer only table cheese and not the cooking cheese, such as Gruyere, parmesan, mozzarella and so on.
All types of table cheese-soft, semi-hard, hard, and blue-veined-are included in this course Examples include Gloucester. Cheshire, Edam, Gouda. Stilton, Gorgonzola. Danish blue,Roquefort, Brie, and so on.
Savoury may be offered in place of cheese if one desires so, Avoid offering both in the same menu since the taste of these two is salty.
There are many types of savoury prepared from various bases, such as croûtes, canapés, turts, barquettes, bouchées, vol-au-vent, and so on.
Examples include angels on horschack, devils on horseback, canapé nina., cunapé quo vadis, canepé ritchie, mushroom barquettes, chicken vol-au-vent, and so on. Savoury or cheese may be served as an alternative to the sweet course.
Fruits (Dessert)
Only fresh fruits and nuts are served in this course. Any prepared pre-cut fruit should be considered as an example of sweet course. Fresh fruits that can be comfortably managed by the guest themselves at the table should be preferred in the menu.
Examples include bananas, oranges, grapes, apples, and so on.
It is better to offer assorted fruits in dessert course instead of giving any one truit. The basket may hold bananas, oranges, apples, nuts, and so on, for the guests to help themselves.A pair of grape scissors and a nut cracker are offered if grapes and nuts are served.
Coffee (Café)
Coffee is served at the end of a meal, with or without milk, but is not considered as one of the courses. This point should be remembered while compiling the menu.
Note: Liqueurs are usually served with coffee.
While compiling the table d'hôte menu, courses to be included are decided according to size of the menu-whether 3, 4, 5, or 6 course menu-to be compiled and dishes are selected accordingly. Courses 1 to 3 are suitable for the starter course.
Courses 4 to 9 except sorbet course are suitable for the main course. Courses 10 to 12 are suitable for the final course.
In A la carte Menu 13 french classical menu divided into 17 courses.
No Courses English Equivalent
1 Hors d'oeuvres Appetizers
2 Potage Soup
3 Oeufs Eggs
4 Farineux Pastas
5 Poisson Fish
6 Entree Entree
7 Releve Joints
8 Sorbet Sorbet
9 Roti Roast
10 Legumes Vegetables
11 Salade Salads
12 Buffet froid Cold buffet
13 Entrements Sweets
14 Fromage Cheese
15 Savoureux Savoury
16 Dessert Fruits and nuts
17 Boisson Beverage
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