Menu is a French term known as BILL OF FARE (ENGLISH). It is also defined as a list of items to be served to the customer. It is said that in the year 1541 Duke Henry of brunswick was seen to refer to a long slip of papers that was the program of the dishes.

2.  Menu is a French term known as BILL OF FARE
(ENGLISH). It is also defined as a list of items
to be served to the customer.
 It is said that in the year 1541 Duke Henry of
brunswick was seen to refer to a long slip of
papers that was the program of the dishes.

3.  There are two main of menu well known as:
1. A LA CARTE
2. TABLE D’HOTE
OTHER MENUS:
1. CYCLIC
2. SPECIAL DISH OF THE DAY
3. COCKTAIL
4. BANQUET/BUFFET
5. BIRTHDAY
6. HOSPITAL MENU

4. it means from the card. The key features are:
 The choice is generally more extensive
 Each dish is priced separately
 There may be longer waiting times as some
dishes are cooked or finished to order
 It is an elaborate menu
 It is cooked in small quantity
 Less skill is required for taking order and
service
 American service is required

5. It means Table of the host. The key features are:
 The menu has a fixed number of courses
 There is a limited choice within each course
 The selling price is fixed
 The food is usually available at a set time
 It is a small menu
 It has only 3 to 4 courses
 It is economical as a complete meal
 Trained service personnel is required for taking
order and service
 Silver service is required

6.  Over the years the sequence of the menu has
taken on a classical format or order of dish.
This format is used to lay out menus as well
as to indicate the order of the various
courses. It consists 17 courses:

7. It is a first course and help to increase the appetite.
Traditionally this consist of a variety of salads but
now
includes items such as pate, mousses, fruits,
charcuterie and
smoked fish. For e.g.
 salad: - tomato salad, potato salad, beetroot salad,
russian salad etc.,
 fish: smoked eel, herrings (fresh or marinated),
 meat: foie gras, ham and salami, charcuterie
 cavior (served with a caviar knife or side knife, on the
right hand side of the cover. Served onto a cold fish
plate and accompaniments include blinis(buck wheat
pancakes) or hot breakfast toast, butter, segments of
lemon, chopped shallots and chopped egg yolk and
egg white. Portion size is usually about 30g.

8. When there is no appetizer then this course
works as a first course. includes all soups, both
hot and cold:-
 Consomme brunoise:- consomme garnished with
small cubes of carrots, leeks, celery, turnips, peas
and chervil.
 Crème de champignons:- cream of mushrooms,
garnished with sliced mushroom, cream and chopped
parsley.
 Crème of tomate:- puree of tomatoes with bechamel,
finished with cream, garnished with croutons.
 Clam chowder:- An American seafood soup of clams
made form chopped onions fried in port fat,
tomatoes, parsley, clams, juice of clams, pepper,
thyme moistened with water thickened with crushed
biscuits.

9. There are a wide variety of egg dishes beyond
the usual omelettes. E.g.
 Oeuf sur la plat:- egg is cooked in oven in the oeuf sur la
plat dish and is then served to the customer in the dish
on an under-plate. A sweet spoon and fork are used but
a side knife may be given depending on the garnishes. A
sur la plat dish is a small round white earthenware or
metal dish with two ears.
 Oeuf en cocotte: - egg is cooked in the cocotte dish, with
various garnishes and served in this dish to the customer.
The dish placed on an under-plate and a teaspoon is
used to eat the dish. A cocotte dish is a small round
earthenware dish with straight sides about the size of a
small teacup.
 Omelettes:- this is eaten with joint fork and is served
onto a bot fish plate. The joint fork is placed on the right
hand side of the cover.

10. This course consists of fish dishes. Can be
referred to as farinaceous dishes. E.g.
 Ravioli,
 Pilaf,
 Risotto,
 Macaroni,
 Pulao,
 Biryani, etc.

11. This course consists of fish dishes, both hot and
Cold. E.g.
 Fried or grilled fish dishes not bread-crumbed
served with lemon slices or wedges and
hollandaise sauce or tartare sauce are offered.
 Fried fish which has been bread-crumbed (A
A’angalise) served with tartare sauce,
mayonnaise sauce together with segment of
lemon.
 Poached fish with mayonnaise based sauce.
 Grilled herrings served with mustard sauce.
 Cold lobster served with lemon and mayonnaise
sauce.

12. They are usually accompanied by a rich sauce or
Gravy. Potatoes and vegetables are not usually
served with this course if it is to be followed by a
main course. If this is the main meat course then
it is usual for potatoes and vegetables to also be
offered. e.g.
 Tournedos
 Noisettes
 Sweetbreads
 Garnished cutlets or filled vol-au-vent cases.

13. Traditionally sorbets (sometimes called
granites)
were served to give a pause within a meal,
allowing the palate to be refreshed. They are
lightly frozen water ices, often based on un-
sweetened fruit juice and may be served with
spirit, liqueur or even champagne poured over.
Russian cigarettes also used to offered at this
stage of meal.

14. This refers to main roasts or other larger joints of
meat for E.g.
 Boeuf bouilli (boiled beef):- tourned root
vegetables, dumplings and the natural cooking
liquor, rock salt and gherkins.
 Irish stew:- this stew is often served in a soup
plate and a sweet spoon offered together with
the joint knife and fork along with worcestershire
sauce and pickled red cabbage.
 Boiled ham (jambon bouilli): - with parsley or
white onion sauce.
 Roasted lamb (agneau roti): - with mint sauce or
red current jelly

15. This traditionally refers to game or poultry
dishes:
 Poulet roti (roasted chicken): served with
bread sauce, roast gravy, parsley and thyme
stuff, sage and onion stuffing is also served.
 Caneton roti (roasted duck): served with sage
and onion stuffing, apple sauce and roast
gravy.
 Jugged hare: - heart shaped croutons,
forcemeat balls and red current jelly.

16. Certain vegetables for ex asparagus and
artichokes may be served as a separate course
instead of with the main course. These types of
dishes are now more commonly served as
starters.
Asparagus is a unique vegetable with a great flavour
but a bland taste pencil shape, yellowish green
vegetable whole tips are tastier than the stem. Good
quality asparagus lauris and the argenteuil from
France .
Artichokes have two varieties globe and jerusalem.
Globe is identified with vegetable course it is like
cabbage with thick lotus like petals.
Corn on the cob: special spiked holders are used they
are stuck on the two sides of hot, steamed or baked
corn on the cob. Salt and pepper are used for the
seasoning.

17. This refers to a small plate of salad that is
taken after main course or courses, and is
quite often literally a green salad and
dressing.
Ceaser salad
Russian salad
Woldroff salad
Kachumber salad
Green salad etc.

18. This includes a variety of cold meats and fish
items together with a range of salads.

19. Includes both hot and cold puddings:
 Double ka meetha
 Gajar ka halwa
 Tiramishu
 Apple pie
 Souffles
 Gateau etc.

20. Cheese is a milk product and is made primarily to
utilise the seasonal excess produce of milk by variety
of processes for preservation. The basic means to
produce cheese is to remove the substantial quantity
of water by curdling. Various types of cheese are
produced.
 Fresh : cottage or paneer, cream, mozarella, ricotta.
 Soft cheese: bel paese, brie, feta, camembert
 Semi-hard cheese: chadder, cheshire, edam, gouda
 Hard cheese: parmesan, kefalotyri
 Blue cheese: danish blue, dorset blue, gorgonzola,
roquefort etc

21. Sometimes simple savouries, such as welsh
rarebit and other items on toast or in pastry
or savoury souffles, are served.
 Tartlettes: round pastry cases filled with
various fillings. Cheese, mushrooms
 Barquettes: filled boat-shaped oastry cases,
similar to tartlettes
 Bouchees: filled small puff pastry (vol-au-
vent)

22. Fresh fruits, nuts and perhaps canned fruits.

23. Traditionally this referred to coffee but now a
days a much wider range of beverages is
generally available including tea, chocolate
and proprietary beverages.

24. The sequence outlined above is used
throughout the hotel and catering industry
when menus are compiled. However a
number of courses are often grouped
together.
 Starters – courses 1 to 4
 Main course – courses 5, 6 and 8 to 12
 Afters – courses 13 to 16
 beverages