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- 1. Sequence of Courses COURSES, MENU& THE SEQUENCE
- 2. Normally presented ina sequence of FIVE (5) courses Appetizers Soups, bread and butter Main course and accompaniments Dessert Beverages Complete Courses
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- 8. Made with lobster,crab or other type of shellfish. Pureed vegetables may also be added to the soup. Soups Clear Soup Broth or stock soups are clear, yellow or brown in color. Poultry, meat or fish are the main ingredients in this type of soup. It will also usually contain vegetables, herbs and/ or noodles and beans. Thick Soup Usually made with fish or seafood, this soup today is made with milk or cream. This chunky soup often contains potatoes and broth as well, adding to the thickness. Specialty Soup Liquid food derived from meat, poultry, fish and vegetables – served with bread and butter.
- 9. Main Course &Accompaniment Important part of meal – consist of high protein food – complete main course must be completed with the protein, vitamins and minerals. Accompaniment – accompanies the main meals – function is to garnish, to add in size, shape and to add up the nutrition value of the meal.
- 10. Dessert Dessert is acourse that typically comes at the end of a meal, usually consisting of sweets, cheese, fruit, cordials, coffee, or liquor. The word comes from the French word "desservir" meaning "to clear the table" or "to serve." Common desserts include cakes, cookies, pastries, pies, custard, ice cream, and candies Served after main course – usually sweet and may be savory
- 11. Beverages Favorite Drink In westernmenu, it refers to hot beverage – coffee or tea. In modern service it also includes the hot and cold, alcoholic and non-alcoholic beverages.
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