Package

Total Price : Rs. 17,590

French Classical Menu

French Classical Menu
Hors d'oeuvre	: Starter / Appetizer
Potage	: Soup
Oeuf	: Egg
Farineaux	: Rice and Pasta
Poisson	: Fish
Entree	: First Meat Course
Releve	: Main Meat Course
Sorbet	: Flavored Ice water
Roti	: Roast
Legume	: Vegetable
Entremets	: Sweets
Savoureux	: Savoury
Formage	: Cheese
Dessert	: Fruits and nuts

1) Hors d'oeuvre : It is the food served as starter at the start of the meal. This course is composed usually of dishes of a tangy, salty and spicy nature aimed at stimulating the appetite. It is served in small quantity. For Example : smoked salmon, shrimp cocktail, smoked ham, etc.

2) Potage : It is a liquid food made from meat, poultry, sea food, vegetable or cereals. It stimulates the appetite. There are mainly two types of soup - clear (thin) soup and thick soup. Soup can be served both hot and cold. For example : cream of tomato, puree of lentil, consomne, etc.

3) Poisson : This course includes fish of different varieties cooked in different styles such as poached, grilled, baked and fried. For example : poached pomfret, baked haddock, fish meuniere, etc.

4) Entree : The literal meaning of Entree is 'entrance' and it is the first meat course on the French classical menu. It usually comprises a dish made up of steak, cutlet or stews. They are generally small, well garnished and accompanied by very rich gravy or sauce. When a Releve follows the Entree then potatoes and vegetables are not served. For example : poulet saute chasseur, chop de pork grille, etc.

5) Releve : This is the second meat course. It includes large joints of lamb, mutton or pork. Nowadays, this course is often included in the Entree. For example : roast loin of pork, roast leg of lamb, roast rib of beef, braised saddle of lamb, etc.

6) Sorbet : This is a pause or rest course in a long meal. It refreshes the palate with flavored ice water or with the Italian meringue that is flavored Champagne or liqueur. Russian / Egyptian or Turkish cigarettes or Cuban cigar are often passed around during this course. For example : leechi sorbet, vanilla sorbet, lemon sorbet, mango sorbet, etc.

7) Roti :  This course consists of game or poultry such as chicken, duck, turkey, pheasant, quails, etc. Each dish is accompanied by it's own particular sauce or gravy along with a green salad. For example : roast turkey, roast duck, roast chicken, etc.

8) Legume : Legumes can be served separately as individual course or may be included along with the Entree, Releve or Roast courses. For example : grilled tomato, cauliflower mornay, baked jacket potato, aspharagus with hollandaise sauce, etc.

9) Entremets : This course includes hot or cold sweets. For example : puddings, caramel custard, suffles, chocolate mousse, apple pie, black forest, etc.

10) Savoureux : This course consist of a tit-bit on a hot canape of toast or fried bread. Alternatively, the cheese platter may be presented with biscuits celery stalks as probable accompaniments. For example : scrambled egg on toast, mushroom on toast, cheese toast, etc.

11) Dessert : This course consists of fresh fruits and nuts. It is served at end of the meal but not after tea or coffee. For example : fruits (orange, apple, etc) , nuts (walnuts, peanuts, etc).

Finally, Tea or Coffee is served but it is not considered as a separate course.

Menu

A Menu is the logical and systematic list of food and beverage that are offered to the guest at quoted price in any catering establishment. It is a selling tool, which gives information to the guest about the prices, description, method and courses in an attractive manners. A menu represents the image and class of the establishment. The list of food and beverage items presented in a card is known as menu card. The menu card must be attractive, informative and gastronomically sound. Menu cards are presented in a menu folder.

Types of Menu :

1) A-la-carte menu :

A-la-carte is a French expression meaning 'from the card' or 'as for the card'. It is a multiple choice menu in which each food item is separately priced to give the guest choice to suit his / her taste and budget. Each course has number of choices. The guest is charged only for the items consumed or ordered. In A-la-carte menu, all items are cooked to order. So, it is difficult to manage. It is comparatively expensive to Table d' hote menu.

2) Table d' Hote menu :

The literal meaning of Table d' hote is 'table of the host'. It is a list of preset multi-course meals with limited choice within  each course at a fixed price. In Table d' Hote menu, the entire meal is priced and charged irrespective of whether the guest has the complete meal or not. The food is usually available at the set time. This menu is easier to manage and control. It is inexpensive compared to A-la-carte menu.

Functions of Menu :

• Menu acknowledges the guest about the varieties of dishes available and the price charged for particular dishes.
• A menu allows the guest to budget their meals and drinks before order.
• A menu helps the cashier to prepare bill for each item ordered by the guest.
• It helps the service staffs to do adequate mise-en-place in advance.
• It helps the chef to plant requirement of staff, equipment and materials, and to prepare the items efficiently.
• A menu is a silent sales person and stimulates sales.
• It promotes the image of the property and identifies it's theme.
• A menu helps the management to work out the cost of the food and analyze the profitability of particular items.
• It enables the management to plan the future course of action for the outlet.

Varieties of Tobacco

1. Latakia : It is the strongest flavored tobacco originated from Syria which is dark  brown in color usually wrapped in straw colored paper.

2. Pereque : This tobacco is originated from Lugania. It is pale brown in  color and less strong than latakia but stronger than a pipe tobacco.

3. Yellow Tobacco : It is a less fermented or cured tobacco made from yellow leaves of a tobacco plant.

Curing and Aging a Tobacco

1. Air-cured Tobacco

 It is normally sheltered from wind and sun in a well-ventilated barn, where air dries for six to eight weeks. Air-cured tobacco is low in sugar, which gives the tobacco smoke a light, sweet flavor, and high in nicotine. Cigar and burley tobacco are air cured.

2. In Fire Curing

In this method, smoke from a low-burning fire on the barn floor permeates the leaves. This gives the leaves a distinctive smoky aroma and flavor. Fire curing takes three to ten weeks and produces a tobacco low in sugar and high in nicotine. Pipe tobacco, chewing tobacco and snuff are fire cured.

 3. Flue-Cured Tobacco

This tobacco is kept in an enclosed barn heated by flues or pipes of hot air, but it is not directly exposed to smoke. This method produces cigarette tobacco that is high in sugar and has medium to high levels of nicotine. It is the fastest method of curing requiring about a week. Virginia tobacco that has been flue cured is also called bright tobacco, because flue curing turns its leaves gold, orange or yellow.

4. Sun-cured Tobacco

This tobacco dries uncovered in the sun. This method is used in Greece, Turkey and other Mediterranean countries to produce oriental tobacco. Sun-cured tobacco is low in sugar and nicotine and is used in cigarettes. 

 

Tobacco

The Tobacco is a tropical and semi-tropical plant commercially grown for its leaves and stems, which are rolled into cigars, shredded for use in cigarettes and pipes, processed for chewing or ground into snuff, a fine powder that is inhaled through the nose. Tobacco is the source of nicotine, an addictive drug that is also the basis for many insecticides. Tobacco is a member of the nightshade family with the generic name 'Nicotiana'. There are more than 70 species of tobacco of which 45 are native to the Americas.

Special Note : The tobacco plant is one of the most important commercial non-food crops grown in the world today. Mature tobacco plants, reaching one to three meter (3 to 10 feet), produce between 10 and 20 broad leaves. These are dried, cured and used to produce cigarettes, cigars and pipe and chewing tobaccos.

Factors influencing quality of wine

Factors that influences the quality of wine :

1. Climate
2. Nature of the soil
3. Vin family and species
4. Method of cultivation
5. Chemical composition of the grapes
6. Yeast and fermentation
7. Method of wine making
8. Aging and maturing
9. Method of transportation
10. Storage temperature

Parts of the grapes :

• Skin - colors and tanning
• Stalk - tannins
• Pips - bitter oil
• Pulp - Sugar, fruit acid, water, pectin