SEVENTH CORSE OF FRENCH CLASSICAL MENU.

1. 1. This refers to the main roasts or other larger joints
of meat, which would be served together with
potatoes and vegetables.
2. Larger than Entrée.
3. Butcher joints or big joints are served with heavy
accompaniments and garnish.
4. Sauce or roast, gravy, potatoes(2o’clock), green
vegetables(10 o’clock) are served.
5. Served in hot joint plate, with joint knife, joint fork.
6. Fifth course.
7. Served from right hand side.

2. 1. Roast chops of lamb served
with mint sauce.
2. Roast leg of mutton
served with onion sauce.

3. 3. Roast leg of pork served
with apple sauce.
4. Roast leg of beef served
with horseradish sauce.

4. Entree
 Entry to the first meat course.
 Served hot/cold.
 Meat/Non meat items.
 Light dishes with garnish.
 Organ meat like kidneys,
brain,liver,etc.are served.
 Small portions of meat served.
 Right hand side service.
 Served in a hot plate , A.P
Knife and A.P Fork.
Examples-
Chateaubriand-Double-fillet steak
grilled
Roti (Roast meat course)
 Main course.
 All types of roasted joints
meats are served (game
meats)
 Served in a hot joint plate,
with joint knife & fork.
 Served from right hand side.
Examples-
• Dinde Roti-Roasted turkey.
• Canard Roti- Roasted duck.
• Caneton Roti- Roasted
duckling.

6. 1. Served in hot joint plate, with joint knife,
joint fork.
2. Served from right hand side in both services
silver or pre-plated.
3. Larger joints of meat are carefully and
beautifully carved and served.

7. A wide variety of potatoes and vegetables, including salads,
may be served with various main dishes and courses. This can
be:
Silver served onto the main plate alongside the main dish.
Pre-plated onto the main plate along side the main dish.
In silver service served on a side plate which is placed at a left
hand side of a main plate.
A separate small/ sweet fork or spoon maybe placed to the left
of the cover to assist with either salad or the potatoes and
vegetables.
In Pre plated service the service is similar to Silver service.
Pomme Au Four-A baked potato is often served separately on a
hot side plate with small/sweet fork on the plate to aid eating
accompaniments are cayenne pepper, peppermill & butter.

8. SALAD
PLAIN SALAD
GREEN SALAD(GREEN
LEAF INGREDIENTS)
VEGETABLE
SALAD(ONE MAIN
VEGETABLE
INGREDIENT)
COMPOUND SALAD
CONTAINS PLAIN
SALAD+OTHER
INGREDIENTS SUCH
AS MEAT,FISH
MUSHROOMS.
MIXED TOGETHER
USING SPECIFIC
DRESSING OR SAUCES.

9. COMPOUND SALAD
SIMPLE SALAD

10. •Carving in food service opt. Means slicing or
cutting the meat poultry and game at the time
of svc.
•In some restaurants carving is carried in a
carving trolley in the presence of guest.
•The person who carries out a carving job is
called as “TRANCHEUR” or CARVER.
•Kitchen staff should provide accompanying
gravies vegetables and garnishes.

11. • A 12 inch long knife with 1 inch width required
for carving, joints of lamb, mutton, pork etc.
• A seven inch long flexible knife for roasted
poultry and game.
• Three or two pronged carving fork with safety
shaft to hold the joint while carving.

12. MADE BY-
ASHISH JUMADE.
AKSHIL DASTURE.
(IHM AHMEDABAD)