The French Classical Menu PDF

THE MENU BAHM / BACA 1107 F&B Theory & Application - I Bhavin Parekh / 17  SCOPE 1. French Classical Menu a. Modern Menu – Derivative of the French Classical Menu...

THE MENU BAHM / BACA 1107 F&B Theory & Application - I Bhavin Parekh / 17  SCOPE 1. French Classical Menu a. Modern Menu – Derivative of the French Classical Menu 2. Courses of the FCM 8/22/2024 3. Evolution of FCM BAHM-BACA-1115T F&B Theory & Application - I 2 / 17  THE FRENCH CLASSICAL MENU 1. The modern-day menu has evolved from the French Classical Menu (FCM) 2. The French classical menu has 17 courses. The 8/22/2024 number of dishes within each course would depend on the class of the establishment 3. Modern menus have integrated the some courses of the FCM to evolve more compact menus BAHM-BACA-1115T F&B Theory & Application - I 3 / 17  COURSES OF THE FCM Hors Releve Roti Dessert d’oeuvre 8/22/2024 Potage Sorbet Legume Savoureux Oeuf Entree Salade Formage Buffet Farineux Poisson Entremets Froid BAHM-BACA-1115T F&B Theory & Application - I 4 / 17  HORS D’OEUVRE 1. Appetizers 2. Small portions of well seasoned meat, fish, poultry, salads, fresh fruits 3. Generic cover: Cold fish plate, fish knife and fish fork 8/22/2024 4. Generic accompaniments: Oil, vinegar, brown bread & butter 5. Service: Pre-plated or from Hors d’ oeuvre trolley (Hors d’oeuvre Varies) BAHM-BACA-1115T F&B Theory & Application - I 5 / 17  HORS D’OEUVRE VARIES / ASSORTIS 1. Hors d’oeuvre knife and fork can be substituted with a fish 8/22/2024 knife and fork 2. Assortment of Hors d’oeuvres 3. Generic Accompaniments: Oil & Vinegar BAHM-BACA-1115T F&B Theory & Application - I 6 / 17  COCKTAIL DE PAMPLEMOUSSE Name: Grape Fruit Cover: 8/22/2024 Coupe Underliner with doily Grape Fruit Spoon Accompaniments: Sugar in a Sugar Dredger BAHM-BACA-1115T F&B Theory & Application - I 7 / 17  SAMPLE OF SUGAR DREDGER 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 8 / 17  JUS DE TOMATE Name: Tomato Juice Cover: 8/22/2024 Juice Glass B&B with doily as underliner Tea-Spoon Accompaniments: Worcestershire Sauce, Salt & Pepper, Wedge of Lemon BAHM-BACA-1115T F&B Theory & Application - I 9 / 17  FLORIDA COCKTAIL Name: Florida Cocktail (Segments of Orange, Grapefruit & Pineapple) 8/22/2024 Cover: Coupe B&B Plate as U/L Tea Spoon Accompaniment: Sugar in Sugar Dredger BAHM-BACA-1115T F&B Theory & Application - I 10 / 17  ESCARGOTS 1. Snails cooked with garlic butter & stuffed back in their shells 2. Portion Size: 6-8 Pc. 8/22/2024 3. Cover: Snail Dish with Full Plate & Doily as U/L; Snail Tong; Finger Bowl with U/L; Spare Serviette 4. Accompaniments: Brown Bread & Butter; Flavoured Butter BAHM-BACA-1115T F&B Theory & Application - I 11 / 17  LES HUITRES 1. Oysters served raw on the deep side of the shell 2. Cover: Oyster Dish; 8/22/2024 Oyster Fork; Finger Bowl on U/L with Doily; Spare Serviette 3. Accompaniments: Oyster Cruet 4. Brown Bread & Butter BAHM-BACA-1115T F&B Theory & Application - I 12 / 17  POTAGE 1. Soups 2. Classification: Puree, Cream, Broths, Bisques, Chowders, Consommé 3. Generic cover: Soup bowl with under liner or soup plate 8/22/2024 with under liner with soup spoon 4. Generic accompaniments: Croutons, bread rolls, bread sticks and butter 5. Service: Pre-plated, Gueridon, French BAHM-BACA-1115T F&B Theory & Application - I 13 / 17  FRENCH ONION SOUP 1. Thin, passed soup 2. Cover: Consomme Cup (Soup Bowl) with 8/22/2024 Underliner & Doily; Soup Spoon (RHS) 3. Accompaniments: Croute with Gruyere + Parmesan Cheese Gratinated; Grilled Flutes BAHM-BACA-1115T F&B Theory & Application - I 14 / 17  BORSCTH (1/2) 1. Traditional Ukrainian (Russian) / Polish 2. Vegetables, amongst which 8/22/2024 is beetroot (Red Colour) 3. Some variations feature tomato instead of beetroot 4. Classic Accompaniments: Smetana / Pampushka BAHM-BACA-1115T F&B Theory & Application - I 15 / 17  BORSCTH (2/2) 1. French version 2. Duck flavoured consomme with duck meat and beef; 8/22/2024 Piroshki (Bouchees filled with duck liver paste) 3. Cover: Soup Plate with a Soup Spoon 4. Accompaniments: Sour Cream; Beetroot juice BAHM-BACA-1115T F&B Theory & Application - I 16 / 17  BOUILLABAISSE 1. Thin, unpassed soup 2. Traditionally French fisherman's soup (Seafood) 3. Cover: Soup Plate with Joint 8/22/2024 Plate & Doily as underliner; Fish knife; Fish Fork; Dessert Spoon 4. Accompaniments: Flute (French bread sliced, dipped in oil & grilled); Rouille BAHM-BACA-1115T F&B Theory & Application - I 17 / 17  OEUF (1/2) 1. Egg preparations 2. Examples: Oeuf sur la plat, Oeuf en cocotte, Omelette 8/22/2024 3. Generic cover: i. Omelette served as an egg course is on a hot fish plate with a joint fork on RHS. If Omelette is served as a main course, then served on a hot joint plate with joint fork on RHS BAHM-BACA-1115T F&B Theory & Application - I 18 / 17  OMELETE 1. Flat or Folded 2. Folded can have stuffing based on which the name of the dish changes 3. Cover: When served under 8/22/2024 Oeuf Hot Fish Plate is used with an AP Fork; if served as a Main Course, Hot Full Plate is used with AP Fork 4. Accompaniments: B&B; ketchup BAHM-BACA-1115T F&B Theory & Application - I 19 / 17  OEUF (2/2) 3. Cover: ii. Oeuf en cocotte: Served in cocotte dish with B&B as U/L and a tea spoon iii. Oeuf sur la plat: Served in the same small flat dish in which it is 8/22/2024 cooked with U/L. Dessert spoon, Dessert fork are given. At times Dessert knife is given based on the garnish 4. Service: Pre-Plated or Silver Service (for Omelette) BAHM-BACA-1115T F&B Theory & Application - I 20 / 17  OEUF EN COCOTTE 1. Egg is cooked in a small earthenware dish called Cocotte & served in the same 8/22/2024 2. Can be cooked with a variety of ingredients & garnishes 3. Cocotte dish on a Side Plate (B&B) with doily ; Teaspoon 4. Accompaniments: B&B BAHM-BACA-1115T F&B Theory & Application - I 21 / 17  OEUF SUR LA PLAT 1. Egg cooked in a special plate and served in the same 2. Can be cooked with various ingredients and garnishes 8/22/2024 3. Name changes are per ingredients & garnish 4. Cover: Plat; Cold Fish Plate with Doily as U/L; Dessert Spoon; Dessert Fork 5. Accompaniments: B&B BAHM-BACA-1115T F&B Theory & Application - I 22 / 17  OEUF BROUILLE 1. Scrambled Eggs 2. Cover: Hot Fish Plate with Dessert Spoon & 8/22/2024 Fork 3. Accompaniments: Bread & Butter BAHM-BACA-1115T F&B Theory & Application - I 23 / 17  FARINEUX (1/2) 1. Assortment of pasta and rice dishes 2. Pasta maybe plain or stuffed and tossed in a wide range of sauces 8/22/2024 3. Cover: i. For spaghetti, the cover is joint fork on RHS and a dessert spoon on LHS ii. For others, the cover is dessert spoon on RHS and a dessert fork on the LHS BAHM-BACA-1115T F&B Theory & Application - I 24 / 17  FARINEUX (2/2) 4. Accompaniments: Grated or shaved parmesan cheese is offered in a bowl with a B&B as U/L and a tea spoon 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 25 / 17  RIZ 1. Rice cooked in stock 2. Cover: Hot Fish Plate; Dessert Spoon, Dessert 8/22/2024 Fork 3. Accompaniments: Grated Parmesan Cheese BAHM-BACA-1115T F&B Theory & Application - I 26 / 17  CANNELLONI / GNOCCHI 1. Stuffed Pasta 2. Cover: Hot Fish Plate; Dessert Fork; Dessert 8/22/2024 Spoon 3. Accompaniments: Grated Parmesan Cheese BAHM-BACA-1115T F&B Theory & Application - I 27 / 17  SPAGHETTI NAPOLITAINE 1. Spaghetti in tomato sauce 2. Cover: Deep Dish on a 8/22/2024 Full Plate and Doily as underliner; Joint Fork & Dessert Spoon 3. Accompaniments: Grated parmesan cheese; Peppermill BAHM-BACA-1115T F&B Theory & Application - I 28 / 17  POISSON 1. Fish 2. Various fish preparations – Fried, Grilled, Baked, Poached. Accompaniments will vary based on the method of cooking 3. Generic cover: Hot fish plate, fish knife on RHS and fish fork on 8/22/2024 LHS 4. Accompaniments: For fried fish – tartare sauce, tomato sauce; For shallow fried – nut brown butter, lemon parsley butter BAHM-BACA-1115T F&B Theory & Application - I 29 / 17  SOLE FISH 1. This is a flat fish 2. The most common of this is the Dover Sole 8/22/2024 3. It is a Sea Water Fish BAHM-BACA-1115T F&B Theory & Application - I 30 / 17  SOLE COLBERT (IN THE STYLE OF COLBERT) 1. Fish is slit along the bone 2. Fish is cooked in halves / whole, dipped in beaten egg, crumbed and shallow 8/22/2024 fried till golden brown 3. Cover: Hot Fish Plate; Fish Knife; Fish Fork 4. Accompaniments: Beurre Maître d'hôtel (Lemon Parsley Butter) BAHM-BACA-1115T F&B Theory & Application - I 31 / 17  SOLE GRILLE 1. Sole cooked using a different method – Grilled 8/22/2024 2. Cover: Hot Fish Plate; Fish Knife; Fish Fork 3. Accompaniments: Beurre Maître d'hôtel / Beurre d’Achois BAHM-BACA-1115T F&B Theory & Application - I 32 / 17  BLANCHAILLES 1. Generic name for the immature / young of Herring, Sardines, 8/22/2024 Mackerel, Bass 2. These are eaten whole BAHM-BACA-1115T F&B Theory & Application - I 33 / 17  BLANCHAILLES 1. A generic term for of immature / juvenile fish 2. Cover: Hot Fish Plate; Fish 8/22/2024 Knife & Fish Fork 3. Accompaniments: Segment of Lemon, Cayenne Pepper, Pepper Mill, Brown Bread & Butter BAHM-BACA-1115T F&B Theory & Application - I 34 / 17  HOMARD THERMIDOR 1. Lobster meat cooked in a white wine sauce and stuffed back in its shell 2. Thermidor Sauce: 8/22/2024 Bechamel Sauce + White Wine / Cognac + Lobster Stock + Diced Lobster + Dijon Mustard + Gruyere Cheese gratinated 3. Cover: Hot Joint Plate; Fish Knife; Fish Fork BAHM-BACA-1115T F&B Theory & Application - I 35 / 17  SCAMPI 1. Italian word Langoustine or Dublin Bay Prawn 8/22/2024 2. Also called the Norway Lobster or Sausage of the Sea 3. Can be boiled, steamed, poached, grilled, sauteed BAHM-BACA-1115T F&B Theory & Application - I 36 / 17  SCAMPI BOULEVARD 1. Scampi is lightly floured, cooked with butter & dry vermouth; finished with 8/22/2024 cream and served on a bed of pilaf or oriental rice 2. Cover: Hot Fish Plate; Fish Knife; Fish Fork BAHM-BACA-1115T F&B Theory & Application - I 37 / 17  ENTRÉE (1/2) 1. A common word for main course during an ordinary meal is Entrée 2. If there are two meat courses, then Entree is the 8/22/2024 lighter of the two, comprising of a small portion / small cuts of meat in a sauce without any garnish 3. Served with vegetables & Potatoes if the only meat course, else unaccompanied 4. Dishes may include grills, casseroles, steaks, escalopes, fried and sautéed preparation BAHM-BACA-1115T F&B Theory & Application - I 38 / 17  ENTRÉE (2/2) 4. Cover: Hot Joint Plate; A.P. Knife & A.P. Fork 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 39 / 17  CUTS OF BEEF 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 40 / 17  BEEF CUTS 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 41 / 17  THE BEEF TENBDERLOIN 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 42 / 17  CHATEAUBRIAND 1. Cut from the Tenderloin 2. Cover: Hot Full Plate; 8/22/2024 Steak Knife; AP Fork 3. Accompaniments: French Mustard; English; Bearnaise Sauce BAHM-BACA-1115T F&B Theory & Application - I 43 / 17  STEAK TARTARE 1. Minced beef served raw often with onions, capers, parsley, egg yolk 8/22/2024 2. Cover: Cold Full Plate; AP Knife, AP Fork 3. Accompaniments: Brown Bread & Butter BAHM-BACA-1115T F&B Theory & Application - I 44 / 17  IRISH STEW 1. Traditional Irish dish with root vegetables and lamb 2. Cover: Deep Dish; Dessert 8/22/2024 Spoon, AP Spoon, AP Fork 3. Accompaniments: Worcestershire sauce; Pickled Red Cabbage BAHM-BACA-1115T F&B Theory & Application - I 45 / 17  KEBABS 1. Assortment of meat can be used – Lamb, Beef, Chicken, Fish 8/22/2024 2. Grilled on charcoal 3. Cover: Hot Joint Plate (Full Plate); AP Knife; AP Fork BAHM-BACA-1115T F&B Theory & Application - I 46 / 17  STEAK POIVRE 1. Peppercorn Steak in a demi-glace sauce 2. Cover: Hot Full Plate; 8/22/2024 Steak Knife; Joint Fork 3. Accompaniments: French & English Mustard BAHM-BACA-1115T F&B Theory & Application - I 47 / 17  OTHER ENTRÉES (1/2) Jambon Bouilli Boiled Ham served with parsley sauce Moussaka Diced Mutton, Aubergine, Tomato layered Carbonnade de Boeuf Slices of beef and onion cooked in beer 8/22/2024 Goulash de Boeuf Beef stew cooked flavoured with Paprika Navarin d’ Agneau Brown Lamb Stew Ragout de Boeuf Stewed Beef Tournedos Chasseur Small steaks from the Tenderloin in a sauce with Onion, Tomato, Mushroom and white wine reduction BAHM-BACA-1115T F&B Theory & Application - I 48 / 17  OTHER ENTRÉES (2/2) Osso Bucco Veal Stew using knuckle of Veal with White Wine and Shallots Tournedos Rossini Tournedos of beef on a croute with a slice of Foie Gras & Madeira sauce 8/22/2024 Tete de Veau Calf’s head with brain sauce Tripe Provençale Tripe (Inner lining of stomach of quadruped animals) with white wine, garlic and tomatoes Rognons Sautés Shallow fried kidneys BAHM-BACA-1115T F&B Theory & Application - I 49 / 17  RELEVE (1/2) 1. If there is another meat course following the entree; then it is called the Releve, and this is the main course. 2. It is the heaviest of all courses in the FCM and 8/22/2024 takes the form of Butcher’s joints which must be carved 3. The Releve comprises of a more substantial portion of meat with garnish and accompaniments of vegetables and starch BAHM-BACA-1115T F&B Theory & Application - I 50 / 17  RELEVE (2/2) 4. The Releve dishes are normally roasted meats 5. Generic cover: Full plate, A.P. Knife, A.P. Fork 6. Generic Accompaniments: Roast joints are mostly 8/22/2024 accompanied with roast gravy. Grilled meats are accompanied by an assortment of sauces based on the meat e.g. Pork – Apple Sauce BAHM-BACA-1115T F&B Theory & Application - I 51 / 17  BOEUF ROTI 1. Roast beef served as a larger portion 2. Served with potatoes 8/22/2024 & vegetable 3. Accompaniments: Horseradish sauce, Yorkshire Pudding, English & French Mustard BAHM-BACA-1115T F&B Theory & Application - I 52 / 17  GIGOT D’AGNEAU 1. Roast leg of lamb (Butcher’s Joint) 2. Served with Mint 8/22/2024 Sauce & Red Currant Jelly BAHM-BACA-1115T F&B Theory & Application - I 53 / 17  MOUTON BOUILLI 1. Boiled Mutton 2. Served with a side of potatoes and 8/22/2024 vegetables 3. Accompaniments: Caper sauce BAHM-BACA-1115T F&B Theory & Application - I 54 / 17  JAMBON BOUILLI 1. Boiled Ham 2. Served with a side of potatoes and 8/22/2024 vegetables 3. Accompaniments: Parsley sauce or White Onion Sauce BAHM-BACA-1115T F&B Theory & Application - I 55 / 17  SORBET 1. The rest course in the FCM 2. It is for refreshing the palate 3. Flavoured iced drinks are passed around during this course. 8/22/2024 i. Sorbet aux framboises ii. Sorbet au citron 4. Tradition mandates passing Russian cigars aroung BAHM-BACA-1115T F&B Theory & Application - I 56 / 17  GENERIC SORBET 1. Favoured ice water with Meringue 2. Cover: Champagne saucer; 8/22/2024 B&B Plate with doyley; Teaspoon 3. Accompaniments: Russian Cigarettes BAHM-BACA-1115T F&B Theory & Application - I 57 / 17  TYPES OF SORBET 1. Sorbet au Champagne 2. Sorbet au Citron 8/22/2024 3. Sorbet a la Orange 4. Sorbet au Cassis BAHM-BACA-1115T F&B Theory & Application - I 58 / 17  ROTI 1. It literally translates into Roast 2. Includes game (animals and birds) as well as poultry. The whole animal is roasted. There are a variety of stuffings that relate to the meat 8/22/2024 3. In the absence of Releve course in the menu, Roti will be considered the main course 4. Generic accompaniment: Roast gravy 5. Generic cover: Dinner plate, A.P. Knife, A.P. Fork BAHM-BACA-1115T F&B Theory & Application - I 59 / 17  GUERIDON SERVICE 1. Roasts are usually carved by the table-side & plated in full view of the guests 8/22/2024 2. A carving gueridon trolley is used for this 3. A variety of meats from Poultry to Beef, Lamb, Mutton, Pork & Game can be served in this course BAHM-BACA-1115T F&B Theory & Application - I 60 / 17  FILET DE BOEUF WELLINGTON 1. Fillet of Beef coated with Duxelles, covered with pastry dough and baked 8/22/2024 2. Cover: Hot Joint Plate, Steak Knife, AP Fork 3. Accompaniments: Mustard, Chateau Potatoes, Braised Lettuce BAHM-BACA-1115T F&B Theory & Application - I 61 / 17  CANETON ROTI 1. Roasted Duckling 2. Accompaniments: 8/22/2024 i. Apple Sauce ii. Roast Gravy 3. Sage & Onion Stuffing BAHM-BACA-1115T F&B Theory & Application - I 62 / 17  POULET ROTI 1. Roast Chicken 2. Accompaniments: 8/22/2024 i. Bread Sauce ii. Roast Gravy 3. Parsley and Thyme Stuffing 4. Sage & Onion Stuffing can also be done BAHM-BACA-1115T F&B Theory & Application - I 63 / 17  DINDE ROTI 1. Roasted Turkey 2. Accompaniments: 8/22/2024 i. Chipolatas ii. Cranberry Sauce iii. Watercress iv. Roast Gravy v. Game Chips 3. Chestnut stuffing BAHM-BACA-1115T F&B Theory & Application - I 64 / 17  FAISAN ROTI 1. Pheasant Roast 2. It is a game bird that is hunted in season 8/22/2024 3. Accompaniments: i. Roast Gravy ii. Watercress iii. Game Chips iv. Bread Sauce v. Fried Breadcrumbs BAHM-BACA-1115T F&B Theory & Application - I 65 / 17  CANARD SAUVAGE 1. Wild Duck Roast 2. Accompaniments: 8/22/2024 i. Range Salad ii. Acidulated Cream BAHM-BACA-1115T F&B Theory & Application - I 66 / 17  VENISON ROTI 1. Originally meant any game meat, now primarily deer meat 8/22/2024 2. Can be an edible part of the animal 3. Accompaniments: i. Red Currant Jelly ii. Cumberland sauce BAHM-BACA-1115T F&B Theory & Application - I 67 / 17  OTHER MEAT TYPES FOR RELEVE (1/2) 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 68 / 17  OTHER MEAT TYPES FOR RELEVE (2/2) 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 69 / 17  LEGUMES (1/2) 1. Vegetable 2. Comprises of an assortment of vegetables cooked using different methods 3. Also includes an array of potato preparations & salads 8/22/2024 with dressings 4. Can be a main course or hors d’oeuvre or an accompaniment to a main course (sides) 5. Cover will vary as per the course in which legume is served BAHM-BACA-1115T F&B Theory & Application - I 70 / 17  LEGUMES (2/2) 6. If legume is served as a main course; large plate, large knife and large fork 7. If served as a hors d’oeuvre then the generic cover 8/22/2024 for hors d’oeuvre (can be substituted with dessert fork and side / dessert knife) is laid. 8. Common accompaniments & styles: Au beurre, naturel, polonaise, mornay, au gratin BAHM-BACA-1115T F&B Theory & Application - I 71 / 17  ARTICHAUT (1/3) 1. Artichoke 2. Part of the thistle family (characterized by sharp prickly leaves on the 8/22/2024 margins) 3. The biggest and most popular variety is the globe artichoke 4. The central part of this vegetable is not edible BAHM-BACA-1115T F&B Theory & Application - I 72 / 17  ARTICHAUT (2/3) 5. The bottom part of the leaves are succulent. They are peeled by fingers and scraped using teeth 6. As you work towards the core, the leaves get 8/22/2024 smaller and more tender and can be eaten whole 7. The choke is removed revealing the heart which is the best part of the artichoke 8. This is served on a hot / cold fish plate & can be eaten with a dessert fork BAHM-BACA-1115T F&B Theory & Application - I 73 / 17  ARTICHAUT (3/3) 9. Can be served hot and cold. Usually steamed but can also be grilled 10. If served cold, then Vinaigrette & Mayonnaise (also Aioli) can be served with as accompaniments 8/22/2024 11. If served hot, then accompaniments change to melted butter and Hollandaise 12. Cover: i. Finger bowl with spare serviette is provided since fingers are used to eat the artichoke ii. Cold / Hot Fish Plate iii. Dessert Fork BAHM-BACA-1115T F&B Theory & Application - I 74 / 17  ASPERGES (1/2) 1. Asparagus 2. Can be served hot or cold 3. Cover: 8/22/2024 i. Hot /Cold Full Plate ii. AP Fork placed inverted under the top RHS of the plate to elevate iii. Asparagus Tongs iv. If not available, can be eaten with fingers in which case finger bowl with spare serviette BAHM-BACA-1115T F&B Theory & Application - I 75 / 17  ASPERGES (2/2) 4. Accompaniments when served Cold i. Vinaigrette ii. Mayonnaise 8/22/2024 5. Accompaniments when served Hot i. Beurre Fondue (Melted Butter) ii. Hollandaise BAHM-BACA-1115T F&B Theory & Application - I 76 / 17  MAIS NATUREL 1. Corn on the cob 2. Corn is usually steamed or can be also be grilled 8/22/2024 3. Cover: i. Hot Fish Plate ii. Cob Holders iii. Finger bowl with spare serviette 4. Accompaniments: i. Melted Butter BAHM-BACA-1115T F&B Theory & Application - I 77 / 17  CEPES FLAMBE 1. Flap Mushrooms flambeed with brandy 2. Cover: 8/22/2024 i. Hot Fish Plate ii. Side Knife (Dessert Knife) iii. Dessert Fork 3. Accompaniments: N/A BAHM-BACA-1115T F&B Theory & Application - I 78 / 17  SALADE (1/2) 1. Salads 2. Generally served cold 3. There are two categories – Simple & Compound 4. All salads have a suitable dressing depending on the 8/22/2024 ingredients used. Most dressings for raw vegetables are a combination of oil, vinegar, mustard, lemon, honey 5. Salads with fruits will have an acidulated cream dressing 6. Salads comprising of cooked vegetables and / or cold meats with will have a mayonnaise based dressing BAHM-BACA-1115T F&B Theory & Application - I 79 / 17  SALADE (2/2) 7. The salad may be served as hors d’oeuvre in which case the cover is cold fish plate, dessert knife and dessert fork 8/22/2024 8. If the salad is served as a main course, then the cover is a cold full plate, A.P. knife and A.P. fork 9. If served separately as side or accompaniment to a main course, then a dessert fork is placed on the crescent plate BAHM-BACA-1115T F&B Theory & Application - I 80 / 17  SALAD VERTE 1. Green Salad 2. Cover: i. Cold Fish Plate 8/22/2024 ii. Dessert Fork iii. Vinaigrette in a sauce boat with doily and U/L 3. Accompaniments: i. French Vinaigrette (Vinegar:Oil – 1:3) BAHM-BACA-1115T F&B Theory & Application - I 81 / 17  BUFFET FROID 1. Cold Buffet 2. All types of cold preparations of eggs, fish, meat, game, poultry, cold cuts of meat, pate, terrine, galantine, savoury mousse, savoury soufflé, pates, 8/22/2024 terrines, smoked salmon, homard froid, cold poulet bouilli 3. Dishes are coated with cold sauces, aspic jelly or chaud froid sauces 4. Generic cover: Cold dessert plate, dessert knife and dessert fork BAHM-BACA-1115T F&B Theory & Application - I 82 / 17  BUFFET FROID (2/2) 1. Cold dishes 2. Cover: Cold Fish Plate; Dessert Fork (L); 8/22/2024 Dessert Spoon (R) BAHM-BACA-1115T F&B Theory & Application - I 83 / 17  ENTREMETS 1. Sweets or Desserts 2. Hot and cold sweet preparations like bavarois, soufflé, mousse, flans, pies, pastry, crepes 8/22/2024 3. Generic cover: Dessert plate, dessert spoon, dessert fork BAHM-BACA-1115T F&B Theory & Application - I 84 / 17  OMELETTE SOUFFLE 1. Baked Alaska (Omelette Norvegienne) i. Layer of cake 8/22/2024 ii. Layer of frozen ice-cream sandwiched iii. Layer of meringue 2. Cover i. Cold Dessert Plate ii. Dessert Spoon iii. Dessert Fork BAHM-BACA-1115T F&B Theory & Application - I 85 / 17  BANANE FLAMBE AU RHUM 1. Banana flambeed with Rum 2. Cover: 8/22/2024 i. Hot Dessert Plate ii. Dessert Spoon iii. Dessert Fork BAHM-BACA-1115T F&B Theory & Application - I 86 / 17  CREPE SUZETTE 1. Crepes in an orange sauce flambeed with Cointreau 8/22/2024 2. Cover: i. Hot Dessert Plate ii. Dessert Spoon iii. Dessert Fork BAHM-BACA-1115T F&B Theory & Application - I 87 / 17  PECHE FLAMBE 1. Peach poached in gomme and flambeed with brandy 8/22/2024 2. Cover: i. Hot Fish Plate ii. Dessert Spoon iii. Dessert Fork BAHM-BACA-1115T F&B Theory & Application - I 88 / 17  FRAISES ROMANOFF 1. Strawberry steeped in orange flavoured liqueur and topped with heavy cream beaten with sugar 8/22/2024 with a hint of lemon 2. Cover: i. Glass / SS Coup ii. B&B Plate & doily as U/L iii. Teaspoon 3. Accompaniment: i. Sugar dredger BAHM-BACA-1115T F&B Theory & Application - I 89 / 17  ZABAGLIONE 1. Italian dessert with egg yolk and marsala wine 8/22/2024 2. Cover: i. Glass Coupe ii. B&B with doily as U/L iii. Teaspoon 3. Accompaniments: i. Biscotti BAHM-BACA-1115T F&B Theory & Application - I 90 / 17  PECHE MELBA 1. Peach Melba – Ripe peaches with vanilla ice cream and sugared 8/22/2024 raspberry puree 2. Cover: i. Glass / SS Coupe ii. B&B with doily as U/L iii. Tea Spoon BAHM-BACA-1115T F&B Theory & Application - I 91 / 17  SAVOUREUX 1. Savoury dishes 2. Comprises of small bite sized savoury items 8/22/2024 3. Comprises of multiple dishes 4. Served hot and comprises of Canapes, Savoury Souffles, Quiches, Tarts, Fritters 5. Generic cover: Hot dessert plate, dessert knife and dessert fork BAHM-BACA-1115T F&B Theory & Application - I 92 / 17  WELSH RAREBIT 1. Lightly toasted bread topped with a cheese sauce (roux based) 8/22/2024 and thinned with ale 2. Cover: i. Hot Dessert Plate ii. Dessert Knife iii. Dessert Fork BAHM-BACA-1115T F&B Theory & Application - I 93 / 17  SAVOUREUX Angels on Horseback Devils on Horseback 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 94 / 17  SAVOUREUX Scotch Woodcock Buck Rarebit 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 95 / 17  SAVOUREX 1. Welsh Rarebit 2. Generic cover: 8/22/2024 i. Hot Dessert Plate ii. Dessert knife iii. Dessert Fork 3. Accompaniments: i. Worcester sauce ii. Pepper Mill BAHM-BACA-1115T F&B Theory & Application - I 96 / 17  FROMAGE 1. Cheese 2. The French like to eat cheese before dessert. Universally, Fromage follows dessert course 3. Made from the milk of cow, goat, buffalo, ewe 4. Based on texture, can be classified into soft, semi-hard, hard and blue veined 8/22/2024 5. Texture of the cheese and its flavour largely depends on the period of maturation 6. Generic accompaniments: Grapes, celery, walnuts, figs, crackers, cruet set, raddish, castor sugar for cream cheese 7. Cover: B&B plate, dessert knife and dessert fork BAHM-BACA-1115T F&B Theory & Application - I 97 / 17  FORMAGE VARIES 1. Assorted Cheese Platter comprising of Cream, Semi-Hard, Hard, Blue 8/22/2024 Veined Cheese 2. Cover: Side Plate (B&B Plate) & Side Knife (Dessert / B&B) Knife BAHM-BACA-1115T F&B Theory & Application - I 98 / 17  ACCOMPANIMENTS TO CHEESE 1. Cruet Set 2. Sugar 3. Crackers / Biscuits 8/22/2024 4. Celery Sticks 5. Green Apple 6. Green Grapes and / or Red Grapes varieties 7. Green Olives 8. Walnuts BAHM-BACA-1115T F&B Theory & Application - I 99 / 17  FONDUE (1/2) 1. Melted Cheese – Primarily Gruyere 2. Cover: Fondue Fork 8/22/2024 3. Accompaniments: Cubes of Bread + Kirsch BAHM-BACA-1115T F&B Theory & Application - I 100 / 17  FONDUE (2/2) 1. Fondue Fork 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 101 / 17  DESSERT 1. Fresh fruits & Nuts 2. Assortment of fresh fruits – Citrus, Tropical 3. Generic cover: Dessert plate, dessert knife, dessert 8/22/2024 fork, grape scissors, nut cracker, finger bowl with U/L, top right hand of cover, spare serviette, debris bowl with U/L for pits, peels etc. BAHM-BACA-1115T F&B Theory & Application - I 102 / 17  DESSERT 1. Cover: i. Dessert Plate ii. Dessert Fork iii. Dessert Knife (B&B Knife) (R) 8/22/2024 iv. Nutcracker on Underliner with doily v. Debris Bowl with Underliner; Finger Bowl with Underliner & doily vi. Rinsing bowl for grapes with Underliner & doily vii. Salt for nuts and sugar in a dredger BAHM-BACA-1115T F&B Theory & Application - I 103 / 17  BOISSONS 1. An assortment of tea and coffee is offered in this course 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 104 / 17  EVOLUTION FROM FCM Courses 1-4 are now found on modern restaurant menus as appetizers or starters Courses 5-6, 8-12 are now found as main courses 8/22/2024 or entrees as they are known in the USA Courses 13-16 are now found as desserts BAHM-BACA-1115T F&B Theory & Application - I 105 / 17  DESIGNING A SIX COURSE MENU S.No. Courses Option 1 Option 2 Option 3 Option 4 Option5 1 Hors d’Oeuvre 1 1 1 1 2 Potage 2 2 1 2 2 3 Oeuf 3 4 Farineux 5 Poisson 3 3 2 3 4 6 Entrée 4 8/22/2024 7 Releve 4 4 8 Sorbet 9 Roti 3 10 Legume 11 Salade 12 Buffet Froid 13 Entremet 5 5 4 5 14 Formage 6 5 15 Savoureux 6 5 16 Dessert 6 6 6 BAHM-BACA-1115T F&B Theory & Application - I 106 / 17 8/22/2024 COMMENTS & DISCUSSION BAHM-BACA-1115T F&B Theory & Application - I 107 / 17  REFERENCES 1. Food & Beverage Service – A training manual – Sudhir Andrews 2. Food & Beverage Service – Lillicrap & Cousins 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 108 / 17  LINK FORWARD 1. Factors impacting Menu Planning 8/22/2024 BAHM-BACA-1115T F&B Theory & Application - I 109 / 17