RESTAURANT MANAGEMENT (HM 432). CHAPTER 4 (Part 1) Food and Beverage Service Areas and Equipment. 4.1 Origin of the Menu. Bill of fare in English or menu in French It was not presented at the table… Programme of the dishes...
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CHAPTER 4 (Part 1)
Food and Beverage Service Areas and Equipment
Examples of hors-d’oeuvre substitutes are:
2. Soup (potages)
Examples of soups are:
3. Egg dishes (oeufs)
Examples of egg dishes are:
4. Pasta and rice dishes (farinaceous/farineux)
Examples of Farinaceous dishes are:
5. Fish (poissons)
The method of cooking and type of fish used may vary to some extent, but will normally be as follows:
9. Roast (rôtis)