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RESTAURANT MANAGEMENT (HM 432) PowerPoint Presentation
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RESTAURANT MANAGEMENT (HM 432)

RESTAURANT MANAGEMENT (HM 432)

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RESTAURANT MANAGEMENT (HM 432)

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  1. RESTAURANT MANAGEMENT (HM 432) CHAPTER 4 (Part 1) Food and Beverage Service Areas and Equipment

  2. 4.3 Classic Menu Sequence 7. Sorbets • Because of the length of the French classical menu, this course is considered to be the ‘rest’ between courses. • The sorbet, therefore, must be able to counteract the richness of dishes already served and stimulate the appetite for those to come. • The sorbet is a water ice plus Italian meringue, flavoured with champagne or a liqueur. It should be piped into a champagne glass which should then be served on an underplate with a teaspoon.

  3. 4.3 Classic Menu Sequence 8. Relevés • Relevés are normally larger than entrées and take the form of butchers joints which have to be carved. These joints are either poêled or roasted. A sauce or roast gravy and potatoes and green vegetables are always served with this course. • The main dish may consist of any of the following items: saddle of mutton, baron of beef, boned sirloin, braised ham etc. 9. Roast (rôtis) • Roast always consists of roast game or poultry: chicken, turkey, duck, pheasant, quail etc. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a crescent shaped dish. The latter is placed at the top left-hand corner of the cover.