rachel

: 

NAME: G. Ricky Sathya BATCH: E4 HOSPITALITY

Slide 2: 

P1a.With the help of a comparison chart and pictures exhibit how different outlets (at least 3 outlets) meet the needs of different types of guests. present you findings with a power point or slide presentation not exceeding 5-7 minutes per student.

Coffee shop : 

Coffee shop The Ambience was casual. The menu type was A La Carte. They serve snacks and non Alcoholic Beverages. It opens at 10:30AM and closes at 11PM.

Café coffee day : 

Café coffee day

Café coffee day : 

Café coffee day shows that teen-agers form 25% of customers while 38% of the customers are between 20 and 24years and another 23% belong to the age group of 25-29 years. Students and young professional comprise around 72% of our customers. 18% of the customers visit the cafes daily while another 44% visit weekly. Each café, depending upon its size attracts between 500 and 800 customers daily, mainly between 4pm and 7 pm. Customers describe Café Coffee Day as the place they frequent most after “home and workplace/college”. It is a place where they meet friends and colleagues, in groups of 3 or more; a place where they rejuvenate and are free to be themselves rather than a place to be “seen at” vis a vis other cafes.

Types of guests : 

Types of guests

: 

Bottles and chimney : 

Bottles and chimney It is a licensed operation The ambience was casual. The menu type was A La Carte. They serve Alcoholic and non-alcoholic Beverages. It opens at 11AM and closes at 12PM.

Tibbs Frankie : 

Tibbs Frankie

Tibbs Frankie : 

Tibbs Frankie The Ambience was casual. The menu type was A La Carte. The service is quick. They serve snacks and soft drinks. It opens at 10:30AM and closes at 11PM.

Slide 11: 

P1b.Demonstrate your operational skills in devising a three course menu (either for breakfast, lunch, or dinner )based on the classical menu sequence and lay out the cover with the cutlery, crockery, glassware and linen that should be used for service. This demonstration can be a group activity with 3 students per group, however each should get the opportunity to demonstrate the services of at least one course of the meal selected by them. A menu card should be made for the meal with brief descriptions of the components of the meal with descriptions of the components which go into the making of these dishes.

: 

BREAKFAST Apple Brie cheese omelet LUNCH Starter: Sweet Chili Mushrooms with Halloumi Cheese Main course: Smoked Chicken Salad Croissant Sandwich Dessert: Angel Cake Surprise DINNER Starter: Curried Corn Bisque soup Main course: Cornish Game Hens with Blackberry Sauce Dessert: Black chocolate cake

Slide 13: 

BREAKFAST

Apple-Brie Cheese Omelet : 

Apple-Brie Cheese Omelet Ingredients:1/2 apple peel- core and thinly slice 2 1/2 tablespoons butter -- divided 2 eggs 2 teaspoons cream or milk salt & pepper 2 tablespoons diced brie cheese Cooking Directions:Sauté 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp. cream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2 Tbsp. butter in omelet pan over high heat until foam begins to recede but before beginning to color. Pour in egg mixture and prepare omelet, beating to lighten but still allowing it to set on the bottom. Fill with sautéed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide out of pan onto a heated plate.

Apple-Brie Cheese Omelet : 

Apple-Brie Cheese Omelet

Slide 16: 

LUNCH

Sweet Chili Mushrooms with Halloumi Cheese : 

Sweet Chili Mushrooms with Halloumi Cheese Ingredients: 8 flat mushrooms 4 tbsp chilli flavored or extra virgin olive oil 150g halloumi cheese, sliced 4-6tbsp Thai sweet chilli dipping sauceRocket salad leaves to serve. Heat the grill to high. Place the mushrooms gill-side up on a grill rack, brush all over with the oil and season with salt and ground black pepper. Cook under the grill for 5 mins until the juices start to run. Top with the halloumi cheese slices then return to the grill and cook for a further 4-5mins until the cheese is golden and crisp. Arrange two on four serving plates and spoon a little chilli sauce over each. Serve with the salad leaves.

Sweet Chili Mushrooms with Halloumi Cheese : 

Sweet Chili Mushrooms with Halloumi Cheese

Braised lentils with pan-fried duck breast : 

Braised lentils with pan-fried duck breast 250g Puy lentils 2 tbsp sherry vinegar 2 tbsp walnut oil (or good extra-virgin olive oil) Salt and pepper 4 small duck breasts, skin on 2 tbsp olive oil 1 red onion, cut in half and thinly sliced 4 small Portobello mushrooms (about 200g), thickly sliced 1/2 cup chopped parsley Method  Rinse the lentils and place in a saucepan. Cover with water and bring to the boil over medium heat. Reduce heat and simmer for 20 minutes or until the lentils are cooked but retain some bite. Top up with boiling water if necessary. Drain lentils and set aside. Mix 1 tablespoon vinegar and 1 tablespoon walnut oil and drizzle over the warm lentils, allowing the flavors to absorb. Season well with salt and pepper. With a sharp knife, make several incisions in the duck skin. Season well with salt and pepper. Heat oil in pan. Add duck, skin-side down. Cook for six to eight minutes, turn the duck over and continue to cook for another four minutes. Check the breast is cooked, just a little pink on the inside. Remove from heat and wrap loosely in foil. Rest for five minutes. Using the same pan, with the reserved duck fat from cooking the meat, gently cook the onions for a few minutes to soften. Add mushrooms and cook for a further five minutes. Remove from heat and gently fold through the warm lentils. Sprinkle with parsley and divide between four plates. Top with the duck breast and drizzle over remaining oil and vinegar.

Braised lentils with pan-fried duck breast : 

Braised lentils with pan-fried duck breast

Angel Cake Surprise : 

Angel Cake Surprise INGREDIENTS 1 (10 inch tube pan) angel food cake 1 (3 ounce) package strawberry flavored gelatin 1 (15 ounce) can sliced peaches 3 bananas 1 (5 ounce) package instant vanilla pudding mix 1 (8 ounce) container frozen whipped topping, thawed 1 (20 ounce) can crushed pineapple, drained DIRECTIONS Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass). Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple. Prepare instant pudding according to instructions on box and spread evenly over fruit. Spread whipped topping on top of the pudding. Try to keep the layers separate. Refrigerate at least 2 hours before serving.

Angel Cake Surprise : 

Angel Cake Surprise

Slide 23: 

DINNER

Curried Corn Bisque : 

Curried Corn Bisque RECIPE INGREDIENTS2 teaspoons canola oil 1 cup fresh or frozen chopped onions 1 tablespoon curry powder 1/2 teaspoon hot sauce, or to taste 1/4 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper 2 16-ounce packages frozen corn or 3 10-ounce boxes 2 cups reduced-sodium chicken broth 2 cups water1 cup "lite" coconut milkIngredient Note: Look for reduced-fat coconut milk . DIRECTIONSHeat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.

Curried Corn Bisque : 

Curried Corn Bisque

Cornish game hens with blackberry sauce : 

Cornish game hens with blackberry sauce Main Course: 2 tablespoons butter, softened, divided1/3 cup yellow onions, chopped1 tablespoon fresh thyme, chopped, divided1/2 cup tawny Port wine3/4 cup frozen blackberries, thawed2/3 cup chicken broth1 teaspoon flour1 Cornish Game Hen, halved lengthwise, cleaned, backbone removedSalt and pepper, to taste2 fresh Parsley sprigs for garnishIn a medium-sized saucepan over medium-high heat melt 1 tablespoon butter, add onion and 2 teaspoons fresh thyme; sauté until tender without browning. Add wine; boil 4 minutes. Stir in blackberries (reserve 1 teaspoon for garnish) and broth; boil until reduced to 3/4 cup stirring frequently.  Strain; discard solids. Combine 1 teaspoon butter with flour in a small container; whisk into sauce to thicken; add salt and pepper.(Sauce can be made 1 day ahead, covered and refrigerated; reheat.)  Place Cornish game hens on baking sheet lined with greased foil; brush with remaining 2 teaspoons melted butter; season with salt, pepper and remaining 1 teaspoon thyme.  Roast at 425° for  35 minutes or until done.  Remove from oven, blot with paper towel; place on serving plates and serve with blackberry sauce

Cornish game hens with blackberry sauce : 

Cornish game hens with blackberry sauce

Black chocolate cake : 

Black chocolate cake INGREDIENTS 2 cups boiling water 1 cup unsweetened cocoa powder 2 3/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, softened 2 1/4 cups white sugar 4 eggs 1 1/2 teaspoons vanilla extract. DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Black chocolate cake : 

Black chocolate cake

: 

CUTLERY: Starter: soup spoon, soup plate . Main course: dinner fork, dinner Knife. Dessert: Dessert spoon and Dessert knife and Pastry fork. Other Cutlery used :Table spoon, Table Fork, Table Knife, Serving Spoon, Serving Fork. CROCKERY: Starter plate, soup bowl, dinner plate. GLASSWARE: Sparkling wine glass for starter. Red wine glass for main course Dessert wine glass for dessert. LINEN: Table cloths, Dinner napkins. OTHER ITEMS USED: suet set, candle holder flower vase. cutlery and cockery

Slide 31: 

cutlery and cockery

GLASSWARE : 

GLASSWARE

CAKE PLATE : 

CAKE PLATE

LINEN : 

LINEN

It starts at the catering kitchen facility: : 

It starts at the catering kitchen facility: 1- ordering, receiving, inspected & sorted.2- kitchen crew verifies flight meal menu items & special requirements. 3- food items are prep & cooked.4- food items are cooled down & stored until safe zone of temperature is achieved. 5- food items are packed & portioned. 6- then stored into in-flight service carts. 7- then carts are verified, sealed & stored.

Once airplane is ready to be catered : : 

Once airplane is ready to be catered : 1-carts are loaded into service truck.2- truck is check for security purposes. 3- truck goes to airport seals are double check .4- plane is serviced by catering agent's). 5- once flight crew gets on board aircraft they double check security seals are ok. 6- then food is put in airplane ovens to reheat.7- food is finally served.

P3a. Compare any two different types of cooking giving the advantages and disadvantages of each. Give examples of dishes made using these methods. : 

P3a. Compare any two different types of cooking giving the advantages and disadvantages of each. Give examples of dishes made using these methods.

Boiling : 

Boiling

Slide 40: 

Boiling: In cookery, boiling is cooking food in boiling water, or other water-based liquid such as stock or milk. Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot. This may then be boiled until the food is satisfactory. Water on the outside of a pot, i.e. a wet pot, actually increases the time it takes the pot of water to boil. The pot will heat at a normal rate once all excess water on the outside of the pot evaporates.

BOILING : 

BOILING Advantages: Older, tougher, cheaper cuts of meat and poultry can be made digestible It is appropriate for large-scale cookery Nutritious, well flavored stock is produced It is safe and simple Maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum

Slide 42: 

Disadvantages: There is a loss of soluble vitamins in the water Boiling water with the lid on wears out the pot It can be a slow method Foods can look unattractive

BAKING : 

BAKING Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, and quiches. It is also used for the preparation of baked potatoes; baked apples; baked beans; some pasta dishes, such as lasagne; and various other foods, such as the pretzel.

Advantages of baking : 

Advantages of baking . As far as healthy food is concerned, baked food comes first in this category because baked food items are low in fat. How they are low fat? Just think about the baking environment and you can easily understand why it has low fat content. Baking is done in area which is fully covered and no heat is passed outside until you open its door. So this stored heat helps in releasing natural energy/fat from the food (like meat) and in this way very little amount of oiling is done in the start which is just for triggering the process of baking. •Baked foods are full of tastes as it cooks more within its own oil, so its very juicy and rich in flavor if cooked with accurate time, temperature and measured ingredients, otherwise baked item will become too dry, hard and will not taste good.

P4a. Choose any 1 alcoholic beverage and any 1 non-alcoholic beverage and present the following information in the form of a slide/PPT.a) manufacturing processb) categories or typesc) manufacturing countriesd) popular brand : 

P4a. Choose any 1 alcoholic beverage and any 1 non-alcoholic beverage and present the following information in the form of a slide/PPT.a) manufacturing processb) categories or typesc) manufacturing countriesd) popular brand

HISTORY : 

HISTORY Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1656. The Aztec people had previously made a fermented beverage from the agave plant, which they called octli (later, and more popularly called pulque), long before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit. Some 80 years later, around 1600, Don , the Marquis of Altamira, began mass-producing tequila at the first factory in the territory of modern-day Jalisco. By 1608, the colonial governor of Nueva Galicia had begun to tax his products. The tequila that is popular today was first mass-produced in the early 1800s in Guadalajara, Mexico. Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884-1885, was the first to export tequila to the United States. Don Cenobio's grandson Don Francisco Javier gained international attention for insisting that "there cannot be tequila where there are no agaves!" His efforts led to the practice that real tequila can only come from the State of Jalisco

production : 

production

Manufacturing process : 

Manufacturing process Harvesting the agave plant remains a manual effort, unchanged by modern farming technologies, and stretching back hundreds of years. The agave is planted, tended, and harvested by hand. The men who harvest it, the "jimadores", possess generations of knowledge about the plants and the ways in which they need to be harvested. The jimadores must be able to work swiftly in the tight rows, pull out the Hijuelos (Agave offspring) without damaging the mother plant, clear the pines (Spanish for pineapples), and decide when each plant is ready to be harvested . Too soon and there are not enough sugars, too late and the plant will have used its sugars to grow a quiote (20-40 foot high stem), with seeds on the top that are then scattered by the wind. The pines, weighing 40 to 70 pounds, are cut away with a special knife called a coa. They are then shredded, their juices pressed out and put into fermentation tanks and vats. Some tequila companies still use the traditional method (artisanal) in which the pines are crushed with a Tahona (stone wheel)

Agava : 

Agava

Distillery oven loaded with agaves at the El Jimador tequila factory close to Tequila, Jalisco, Mexico Mit Agaven gefüllter Ofen in der Tequila-Fabrik von "El Jimador" in der Nähe von Tequila, Jalisco, Mexico : 

Distillery oven loaded with agaves at the El Jimador tequila factory close to Tequila, Jalisco, Mexico Mit Agaven gefüllter Ofen in der Tequila-Fabrik von "El Jimador" in der Nähe von Tequila, Jalisco, Mexico

Scientific classification:- : 

Scientific classification:- Kingdom:Plantae(unranked): Angiosperms(unranked): MonocotsOrder:AsparagalesFamily:AgavaceaeGenus: AgaveSpecies: A. tequilanaBinomial name : Agave tequilana

Slide 57: 

The musto, (Agave juice, and sometimes the fiber) is then allowed to ferment in either wood or stainless steel vats for several days to convert the sugars into alcohol. Each company keeps its own yeast a closely guarded secret. The fermented product is then distilled once to produce what is called "ordinario", a cloudy or milky liquid, and then distilled for a second time to produce a clear, silver Tequila. Some distilleries distill the product again to produce a triple distilled product. From there the Tequila is diluted and bottled as a "silver Tequila", or it is pumped into barrels to begin the aging process. There is a clear difference in taste between tequila that is made from lowland and highland agave plants. Agave plants that are grown in the highlands often have more fruit flavor due to the growing process. The plants are grown on west-facing slopes, allowing them to receive the most amount of sunlight throughout the day. These plants are taller, wider, and juicier. Agave grown in the lowlands have more earthy flavors, and are typically on the smaller side.

Types of Tequila : 

Types of Tequila There are two basic categories of tequila: mixtos and 100% Agave. Mixtos use up to 49% of other sugars in the fermentation process, with Agave taking up the remainder. Mixtos use both glucose and fructose sugars. With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex). Tequila is usually bottled in one of five categories: Blanco ("white") or plata ("silver") – white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in oak barrels; Joven ("young") or oro ("gold") – un-aged "blanco" tequila, blended with rested or aged tequilas, and often with caramel coloring, sugar-based syrup, glycerin, and/or oak extract added so as to resemble aged tequila; Reposado ("rested") – aged a minimum of two months, but less than a year in oak barrels; Añejo ("aged" or "vintage") – aged a minimum of one year, but less than 3 years in oak barrels; Extra Añejo ("extra aged" or "ultra aged") – aged a minimum of three years in oak barrels. This category was established in March 2006

AGED IN OAK BARRELS : 

AGED IN OAK BARRELS

AGING PROCESS : 

AGING PROCESS Reposado may be rested in barrels or casks as large as 20,000 liters, allowing for richer and more complex flavors. The preferred oak comes from US, France or Canada, and while they are usually white oak, some companies choose to char the wood for a smokey flavor, or use barrels that were previously used to hold a different kind of alcohol (e.g. whiskey, scotch, or wine in the case of Asombroso). Some reposados can also be aged in new wood barrels to achieve the same wood flavor and smoothness, but in less time. Añejos are often rested in barrels that have been previously used to rest reposados. The barrels cannot be more than 600 liters, although most are stored in barrels of about 200 liters. Many of the barrels used are from whiskey or bourbon distilleries in America, France, or Canada (the most popular being Jack Daniels), resulting in the dark color and more complex flavors of the añejo tequila. Since most people who agree that after 4 years of aging the tequila is at its best, the añejo can be removed from the wood barrels and placed in stainless steel tanks to reduce the amount of evaporation that can occur in the barrels.

Partida-tequila : 

Partida-tequila

Tequila glasses : 

Tequila glasses When served neat (without any additional ingredients), tequila is most often served in a narrow shot glass called a caballito ("Little Horse" in Spanish), but can often be found in anything from a snifter to a tumbler.The Consejo Regulador del Tequila (Tequila Regulatory Council) approved an "official tequila glass" in 2002 called the Ouverture Tequila glass, made by Riedel.The margarita glass, rimmed with salt, sugar, or plain, is a staple for the entire tequila/fruit mixed drink genre, including the margarita itself A margarita glass

Popular brands of tequila : 

Popular brands of tequila

Tequila is usually bottled in one of five categories:- : 

Tequila is usually bottled in one of five categories:- Blanco ("white") or plata ("silver") – white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in oak barrels; Joven ("young") or oro ("gold") – un-aged "blanco" tequila, blended with rested or aged tequilas, and often with caramel coloring, sugar-based syrup, glycerin, and/or oak extract added so as to resemble aged tequila; Reposado ("rested") – aged a minimum of two months, but less than a year in oak barrels; Añejo ("aged" or "vintage") – aged a minimum of one year, but less than 3 years in oak barrels; Extra Añejo ("extra aged" or "ultra aged") – aged a minimum of three years in oak barrels. This category was established in March 2006

TEA : 

TEA

TEA : 

TEA Tea is picked during the 'flush' or growth phases of the tea bush. In India these growth periods occur during December and January, but it is all year round in Sri Lanka. April onwards is the best period for China teas. For good quality tea only the bud and top two youngest leaves are picked. A skilled picker will pick thirty to sixty pounds of tea per day. A pound of manufactured tea may require as many as 3,000 shoots. For black tea, oxidation of then takes place from twenty minutes up to three hours. Black tea will have been picked on a clear morning when the dew has just evaporated.

Slide 68: 

Slide 70: 

Picked tea is withered on mesh racks for between 8 and 24 hours. Any stalks or impurities are removed by sieving. Tea must be manufactured near the tea gardens as it must be made from freshly plucked leaves. In the orthodox method, tea is crushed by rolling, releasing juices onto the surface of the leaf.

Slide 72: 

It is pruned every two to four years to keep its height down to a manageable three feet with a flat top for ease of picking. Left unpruned, a tea bush would grow to become a tree of 30-40 feet in height. In this natural state tea is used for seed production. Tea is grown from as far north as the Russian republic of Georgia to as far south as Santos in Brazil. Tea cultivation requires warm, sub-tropical climates with high rainfall of over 50 inches per annum and it grows at altitudes up to 7,000 feet on acidic soils.

Popular tea brands : 

Popular tea brands

Slide 74: 

What are the types of Tea? Tea is known by the terms White, Green, Oolong and Black. The types are references to processing and oxidization. The simplest explanation is to think of leaf that is picked or falls from any bush. The leaf turns stages of colors until it is finally black. In the case of tea, oxidization is stopped at various stages. White Tea : non-oxidized Green Tea : non-oxidized Oolong Tea : semi-oxidized Black Tea : fully-oxidized

Slide 75: 

Slide 76: 

Tea Tasting & Glossary Tea Tasting is an art. It is very important for pricing and quality bench marking. As such, each and every lot produced is different in certain characteristics. Below are some of the terms used when tasting teas : Aroma: The odor of the tea liquor. Body: The tactile sensation of weight and substance of liquor experienced in the mouth. Full: Describes a liquor possessing color, strength, substance and roundness. Thick: Describes liquor having substance, but not necessarily strength. Thin/Weak: Describes tea liquor lacking thickness and strength. Toasty: Describes the liquor of tea which has been slightly over fired during manufacture.

Slide 77: 

P4b.demonstrate your knowledge of the service standards for the beverages chosen by you by drawing the correct glass in which it should be served and writing down stepwise the right method of serving these beverages along with accompaniments and garnishes. your presentation should not exceed to more than 5 – 7 minutes per students.

PROCEDURE OF SERVING TEA : 

PROCEDURE OF SERVING TEA  Gather the essentials for any proper tea.  A teapot of silver or bone china, a kettle to boil the water, a teapot, a sugar bowl and cream pitcher.  Use tongs for sugar cubes, a sugar spoon for granulated or raw sugar crystals.  Arrange the tea pot, sugar bowl and pitcher on a silver tray.  Additional trays may be needed for serving, depending on the size of your gathering.  Use your best china cups, saucers, spoons.  If serving loose tea, you will also need an infuser (steeper).  Provide guests with a selection loose teas or tea bags.  Provide individual infusers for each guest, if a variety of loose teas are served.  If you serve only one type of tea, brew it in the pot. If serving several types, fill the pot with boiling water.

Tea and biscuits : 

Tea and biscuits

Tea accompaniments and garnishes : 

Tea accompaniments and garnishes

SERVING TEQUILA : 

SERVING TEQUILA

Serving tequila : 

Serving tequila Tequila is a fine and complex liquor and as such it should be sipped slowly. It should be served at room temperature, although some like it ice cold, keeping a bottle in the freezer- alcohol does not freeze. Traditionally most people serve it in a caballito, a small shot glass made exclusively for this purpose. The famous Riedel Glass Company of Austria has introduced a special tequila glass. This company claims to have been the first to recognize the effect of the shape of a glass on perception and drinking pleasure of wines and alcoholic beverages. Riedel reports that: "This elegant slender glass has a tall stem, meant to lift fine tequila to the level it deserves, to accord it the appreciation and respect of which it is worthy." However, the traditional caballito is still the favorite glass to enjoy Blanco and reposado. Añejo is preferably served in a snifter so that its aroma is fully appreciated. Blanco and reposado may be accompanied by sangrita made of tomato and orange juice with salt and chilly.

Slide 83: 

The tequila shots and slammers, with salt on one hand and a bite of lemon or lime, is Hollywood stuff and few people, mostly tourists, drink it that way. However, some people do put some lime juice in the tequila or bite the lime before sipping it. In many restaurants throughout Mexico they bring you a small tray with your favorite brand, a caballito with sangrita, salt and half a lime. Whereas straight tequila may be an acquired taste, plenty of drinkers enjoy it as the base of their cocktails. The margarita is one of the most famous of all, but you have to make it correctly. Experts insist you should avoid using bottled lime juice since it adds an overly sweet taste. Use fresh limes hand picked at the local market or supermarket; the best ones should be a bit soft when you squeeze them since these should contain the most juice.

GARNISHES : 

GARNISHES

Accompaniments : 

Accompaniments

Tequila serving glasses : 

Tequila serving glasses

5.Choose any one of the following themes and plan a dinner for two keeping in mind the ambience and the suitability of the menu.Valentine’s dayChristmasDiwalinew yearHoliworld cup : 

5.Choose any one of the following themes and plan a dinner for two keeping in mind the ambience and the suitability of the menu.Valentine’s dayChristmasDiwalinew yearHoliworld cup

CHRISTMAS : 

CHRISTMAS DINNER MENU Cream & tomato soup Roast of turkey Stuffing Sausage & bread sauce Green peas Roast &creamed potatoes Christmas pudding Brandy sauce Mince pies Chocklet cake Cheese & biscuits Ginger bread man Tea or coffee

INGREDIENTS : 

INGREDIENTS 2 tablespoons butter 1 onion, chopped 2 tablespoons all-purpose flour 1 quart tomato juice salt to taste 2 cups milk

DIRECTIONS : 

DIRECTIONS In a Dutch oven, over medium heat, sauté onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

NUTRITIONAL INFORMATION : 

NUTRITIONAL INFORMATION Cream of Tomato Soup Servings Per Recipe: 6 Amount Per Serving Calories: 118 Total Fat: 5.6g Cholesterol: 17mg Sodium: 662mg Total Carbs: 14.3g     Dietary Fiber: 1g Protein: 4.5g

Roast turkey : 

Roast turkey

INGREDIENTS : 

INGREDIENTS 1 (18 pound) whole turkey 1/2 cup unsalted butter, softened salt and freshly ground black pepper to taste 1 1/2 quarts turkey stock 8 cups prepared stuffing

Nutritional Information : 

Nutritional Information A Simply Perfect Roast Turkey Servings Per Recipe: 24 Amount Per Serving Calories: 663 Total Fat: 33.8g Cholesterol: 212mg Sodium: 724mg Total Carbs: 13.7g     Dietary Fiber: 0.7g Protein: 72.4g

CHOCOLATE CAKE : 

CHOCOLATE CAKE

CHRISTMAS CAKE : 

CHRISTMAS CAKE

INGREDIENTS : 

INGREDIENTS 1/2 cup milk 1/2 cup grated semisweet chocolate 1 1/2 cups white sugar 2 eggs 3/4 cup sour cream 1 teaspoon baking soda 1 tablespoon water 2 cups cake flour 1/2 cup butter, softened

Nutritional Information : 

Nutritional Information Chocolate Cake I Servings Per Recipe: 24 Amount Per Serving Calories: 167 Total Fat: 7.1g Cholesterol: 31mg Sodium: 92mg Total Carbs: 24.4g  Dietary Fiber: 0.5g Protein: 2.2g

SPECIFY THE DIFFERENT TYPES OF BEVERAGES WHICH ARE SERVED WITH THE DIFFERENT COURSES OF A FRENCH CLASSICAL MENU AND GIVE ONE EXAMPLE (TYPE AND BRAND NAME)OF EACH. : 

SPECIFY THE DIFFERENT TYPES OF BEVERAGES WHICH ARE SERVED WITH THE DIFFERENT COURSES OF A FRENCH CLASSICAL MENU AND GIVE ONE EXAMPLE (TYPE AND BRAND NAME)OF EACH.

: 

FRENCH CLASSICAL MENU

FRENCH CLASSICAL MENU : 

FRENCH CLASSICAL MENU Horsd'oeuvre - Appetizer Potage- Soup Œuf - eggs preparations Farineaux (rice & pasta Poisson - fishpreprations Entree - entrance dishes like tornedos etc small portions Sorbet- its usually flavored ice for increasing appetite and rest between the two course releve-meat course Roti - roasts Legumes- vegetables salads - buffet froid - cold buffet Entremets - sweets savoureaux Fromage-Cheese desserts-fresh fruit and nuts cafe- coffee

French Classical Menu : 

French Classical Menu Hors-d oeuvre Potage Oeuf Farineaux Poisson Entrée Sorbet Releve Roti Legumes Salades Buffet Froid Entremet Savoureux Fromage Dessert STARTERS Main Course Main Course Afters

Hors-D Oeuvre : 

Hors-D Oeuvre They are of spicy in nature in order to stimulate the appetite, the term is accepted as a meaning of variety of pickled or well seasoned food stuffs . They are either served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion.Examples Of Hors d oeuvres are : -Beet rootPotato SaladTomato SaladFish MayonnaiseRussian SaladThe term hors d oeuvre also covers any items which are served before the soup usually known as hors d oeuvres substitutes.Caviar : - Roe of sturgeon fishShellfish cocktail : - prawns or shrimps on a bed of shredded lettuce covered with tomato flavored mayonnaise.Melon Frappe : - Chilled MelonSaumon Fume : - smoked salmonPate maison : - goose or chicken liver, cooked , sieved and well seasoned

Potage : 

Potage Soup may also act as an appetizer for the courses to come. Two soups are generally provided on the menu one being the clear soup(consommé) and the other a thick soup (crème, veloute, puree). Although it must be noted that the clear soup is always placed first on the menu. Consommé julienne : - clear soup garnished with strips of root vegetables Consommé Celestine : - clear soup garnished with strips of savoury pancakes. Bisque d homard :- thick lobster- flavored soup Crème de tomates : - cream of tomato Soup a l oignon : - clear onion soup

Oeuf : 

Oeuf Examples of egg dishes are: - Omelette espagnole – Flat omelette with onions, peppers and tomatoes Omelette aux tomates : - tomato omelette Omlette aux champignons : - mushroom omelette Oeuf poche florentine : - poached egg on a bed of spinach coated with cheese sauce & gratinated Oeuf brouille au lard : - scrambled egg with bacon.

Farinaceous/ Farineaux : 

Farinaceous/ Farineaux Examples of farinaceous dishes are: - Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce. Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach Cannelloni : - rolls of ravioli paste filled with stuffing as for ravioli. Gnocchi romaine – semolina based. Spaghetti bolognaise – spaghetti blended with minced lean beef with rich brown sauce.

Poissons : 

Poissons The method of cooking and type of fish used may vary to some extent, but will be normally be as follows: - Poached : - Salmon, Trout, Turbout (each with its appropriate garnish and accompanying sauce). Fried : - Whitebait, sole(sometimes) Hot Shellfish : - Lobster, crayfish, Dublin bay prawns. Fish is soft-fibred and tender meat which is easily digested and helps to prepare the appetite for the heavier courses to come.

Examples of fish dishes are:- : 

Examples of fish dishes are:- Sole meuniere : - Sole shallow fried in butter. Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets). Sole cubat : - fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce. Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon. Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter.

Entree : 

Entree Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish Examples of this type of dish are : - Poulet saute chasseur : - saute chicken in a rich brown sauce flavoured with tomatoes and mushroom. Supreme de volaille sur cloche – breast and wing of chicken cooked under a cover in oven. Kebab orientale: - savoury items cooked on a skewer. Steak Daine : - minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream. Chateaubriand : - double fillet steak grilled.

Sorbets : 

Sorbets Because of the length of the French classical menu, this course is considered to be the rest between courses The sorbet must therefore be able to counteract the richness of dishes already served and build up the appetite of the dishes to follow. The sorbet is a water ice plus Italian Meringue flavored with champagne or a liqueur. It should be piped in to a champagne glass which should then be served on an underplate with a teaspoon. At this stage of the meal cigarettes were passed, traditionally these were Russian cigarettes and sometimes the first speech was given

Releves : 

Releves Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course. The main dish will consist any of the following: - Saddle of mutton, baron of beef, boned sirloin, braised ham. Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef. Carre d agneau roti : - roast best end of lamb Cuissot de porc roti puree de pommes : - roast legg of pork with apple sauce. Gigot d agneau roti sauce menthe : - roast leg of lamb with mint sauce

Roti : 

Roti Roast always contain roast game or poultry: - chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish. The latter is placed at the top left hand corner of the cover.

Legumes : 

Legumes At this stage the balance of the courses is gradually returning from heavy to light. We now have a vegetable dish served only with its accompanying sauce. Such vegetables. Such vegetables are artichokes, asparagus & corn on the cob, with hollandaise sauce( an egg and butter based sauce) or beurre fondue( melted butter) offered seperately, in classic functions these legumes may be served on their own as a separate vegetable course.

Legumes to accompany main course might be:- : 

Legumes to accompany main course might be:- Puree de pommes (de terre) : - creamed potatoes Pommes sautees: - potaoes boiled in skins peeled sliced and shalow fried. Pommes Frites : - Deep fried potatoes. Pommes au four: - baked jacket potato Champignons grilles : - grilled mushrooms Choufleur mornay: - cauliflower with a cheese sauce. Haricots verts au beurre: - French beans tossed in butter

SALADES : 

SALADES Examples of salades are: - Salade francaise : - lettuce, tomato, egg, & vinaigrette dressings. Salade vert: - Lettuce, watercress, cucumber and green pepper.

BUFFET FROID : 

BUFFET FROID Examples of cold buffet items are: - Poulet roti : - Roast chicken Caneton Roti: - Roast Duck Mayonnaise d hommard: - lobster mayonnaise Galantine de volaille: - Cold chicken coated with a chicken flavoured sauce and decorated, then coated in aspic.

ENTREMETS : 

ENTREMETS The sweet may be hot or cold. Souffles, crepes(pancakes), coupes(ice cream dishes) Other examples:- Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy. Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor. Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream. Bombes : - various Ice cream sweets.

SAVOUREUX : 

SAVOUREUX Savouries may take the form of savoury items served hot on toast or as a savoury souffle. Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated. Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm toast. Champignons sur croute: - mushrooms on toast.

FROMAGES : 

FROMAGES All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese. Cheddar hard England Edam hard Holland Brie soft France Demi-sel soft France Caerphilly semi-hard Wales Ricotta Fresh Italy

DESSERTS : 

DESSERTS All forms of Fresh Fruits and nuts may be served accompanied by castor sugar and salt

BEVERAGES : 

BEVERAGES Examples are: - Coffee: - Cona, Cafetiere, Iced, Filter, Speciality, Decaffeinated. Tea: - Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe Always remember that while compiling menus beverages are not counted as a course.

Slide 123: 

7.Critically analyze things that could go wrong when planning a special theme evening like you have done in the task above. In the event of an unplanned visit by a celebrity or a VVIP guest, to the restaurant, how would you manage to ensure smooth operations and minimum discomfort to your other guests. Suggest some entertainment activities which you can plan in order to make the evening most memorable for your guests.

Things that can go wrong while planning a theme in the Restaurant: : 

Things that can go wrong while planning a theme in the Restaurant: Ensure that the staff is well informed about the theme so that are no communication errors while the guests have arrived. The Menu should be carefully designed to match the ambience and the occasion. The waiters should be well informed about the Menu to give better service to the customers. The availability of stock in the kitchen should be checked to avoid lack of dishes in a situation of unexpected visits. The event should be carefully marketed in order to attract the customers.

In a situation of an unplanned visit by a celebrity the points to be taken care to make his visit memorable are: : 

In a situation of an unplanned visit by a celebrity the points to be taken care to make his visit memorable are: The staff should be immediately informed about the visit The staff should be briefed about the measures to be taken while the guest in present. The guest should be welcomed formally with a welcome drink and flowers. The guest should be informed about the theme of the day also the menu that is available for the day The guest should also be informed about the other specialties of the restaurant. Special events like karaoke can be arranged and also a movie requested by the guest can be played on the projector. The guest can be given a separate lobby to have dinner to ensure privacy and non-disturbance Staff should be available to the guest all through his visit.

8.CREATE A MOCK-TAIL TO SUIT THE OCCASION AND WRITE DOWN THE RECIPE ALONG WITH ACCOMPANIMENTS AND GARNISH AND DRAW THE GLASS IN WHICH YOU WOULD SERVE THE SAME. : 

8.CREATE A MOCK-TAIL TO SUIT THE OCCASION AND WRITE DOWN THE RECIPE ALONG WITH ACCOMPANIMENTS AND GARNISH AND DRAW THE GLASS IN WHICH YOU WOULD SERVE THE SAME.

MOCKTAIL : 

MOCKTAIL

INGREDIANTS : 

INGREDIANTS 1/2 cup frozen cherry juice concentrate, thawed 1/2 cup ginger ale ICE CUBES.

DIRECTION : 

DIRECTION Place cherry concentrate in a glass. Slowly stir in ginger ale. Add ice cubes before serving.

NUTRITIONAL INFORMATION : 

NUTRITIONAL INFORMATION Cherry Fizz Servings Per Recipe: 1 Amount Per Serving Calories: 313 Total Fat: 0g Cholesterol: 0mg Sodium: 82mg Total Carbs: 78g     Dietary Fiber: 0g Protein: 0g

FROZEN STRAWBERRY DAIQUIRI : 

FROZEN STRAWBERRY DAIQUIRI

Frozen Strawberry Daiquiri Ingredients:FOR ONE SERVING : 

Frozen Strawberry Daiquiri Ingredients:FOR ONE SERVING 2 oz Malibu Rum 3-4 Strawberries 2/3 oz Lime Juice 1/2 tsp Sugar / Bar Sugar 1 cup Crushed Ice

Frozen Strawberry Daiquiri Mixing Instructions: : 

Frozen Strawberry Daiquiri Mixing Instructions: Chill a cocktail glass (or martini glass) for about an hour. Blend all ingredients for 10-20 seconds. Pour and garnish with a strawberry. Garnish: Strawberry

MARTINI GLASS : 

MARTINI GLASS

MARTINI : 

MARTINI A cocktail glass (also called a martini glass) is a stemmed glass which has a cone-shaped bowl placed upon a stem above a flat base. It is mainly used to serve cocktails. As with other stemware, the stem allows the drinker to hold the glass without affecting the temperature of the drink. One variation is the double martini glass which is taller and wider at the opening than a standard martini glass. Another variation is the stub glass, which is identical to the martini glass, except that the base is attached directly to the bowl, removing the fragile stem. These glasses may be used in situations where breakage or theft of regular martini glasses occurs frequently

SERVING FROZEN STRAWBERRY DAIQUIRI: : 

SERVING FROZEN STRAWBERRY DAIQUIRI: Blend with ice (in blender). Garnishing with strawberry takes a little bit of time, but if you are making the drink for anyone but yourself (i.e., a party, barbecue, or any visitors) the garnish will make you look like a professional bartender and is well worth the extra few seconds it takes.

Cocktail accompaniments : 

Cocktail accompaniments

DECLARATION : 

DECLARATION I hereby declare that the assignment done is by me NAME: G.Ricky Sathya BATCH:E4

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