Courses of a Meal

8/9/2019 Courses of a Meal

1/52


2/52

COURSES OF A MEAL

APPETIZERS

MAIN DISH or PROTEIN DISHVEGETABLE DISH

CEREALS/RICEDESSERTS

BEVERAGES


3/52

APPETIZERS Are small portion of tasty food or adrink at the beginning of the meal tostimulate the appetite.

Small dainty, tempting to the eyeand teasing to the palate.

Are artful contrivances for puttingcompany in a company mood.


4/52

APPETIZERSAPPETIZERS AreAre typicaltypical assortmentassortment ofof delicacies,delicacies,

attractivelyattractively presentedpresented andand servedserved inin smallsmall--bitebite sizesize portionsportions.. TheyThey maymay consistconsist ofof aa

varietyvariety ofof foodsfoods.. ProvideProvide aa naturalnatural transitiontransition toto thethe mainmain

mealmeal.. ItIt cancan feelfeel inin lightlylightly thethe hungryhungry stomachsstomachs ofof

thethe guestguest asas theythey awaitawait andand gathergather asas thethemainmain coursescourses ofof aa mealmeal areare beingbeing preparedprepared..


5/52

CLASSIFICATIONS OF APPETIZERSCLASSIFICATIONS OF APPETIZERS

FruitFruit AppetizersAppetizers CanapsCanaps PartyParty breadbread andand pastriespastries

TastyTasty tidbitstidbits HorsHors dd OeuvresOeuvres CocktailsCocktails

KebabsKebabs GrilledGrilled oror overover--thethe-- charcoalcharcoal SOUPSOUP

BeveragesBeverages


6/52

FRUITFRUIT

APPETIZERSAPPETIZERSTheseThese areare lightlight andand refreshingrefreshing

fruitsfruits inin seasonseason------freshfresh or orpreserved,preserved, sliced,sliced, diced,diced, oror

scoopedscooped;; inin creamcream oror inin syrupsyrup;;

frozen,frozen, chilledchilled oror thawedthawed;; inintoothpicks,toothpicks, inin glassglass bowls,bowls, inin

cocktailcocktail dishes,dishes, oror inin fruitfruit cupscups..


7/52

FRUIT APPETIZERSFRUIT APPETIZERS

SLICED FRUITS Frozen Fruits in Cups


8/52

FRUIT APPETIZERSFRUIT APPETIZERS

Frozen Avocadoin Cups

And Toothpicks


9/52

CANAPS Are usually small pieces of bread, toast, or crackers,

spread or topped with highly seasoned food mixturemade of any following:

*anchovies

*crabmeat*shrimps*chicken*meat

*eggs*chicken liver*liverwurst or liver sausage*ham, bacon, sausages, luncheonmeats


10/52

CANAPSVegetables such as mushrooms,

parsley, olives, bell peppers or pimientoand onions garnish or perk up the flavor,

texture and color of the canaps.Mayonnaise and other sauces like tomatosauce, Worcestershire sauce, condiment

or chili sauce, mustard, dairy products,like butter, cheese and milk, and spiceslike garlic, powder, paprika, salt andthyme may also be added.


11/52

CANAPCANAPSSSmall bits well seasoned food spread on

thin base such as a slice of fancy-cut toast

or bread or cracker. It should have a fresh

appearance and be easy to handle.Bases for canaps are many breads

(plain, toasted or deep-fried), crackers and

the packaged commercial products such asmelon toast and potato chips. Brown bread,

nut breads, rye, wheat white and

pumpernickel bread give variety for canaps.


12/52

CANAPCANAPSSThe bread slices, never more than

thick, can be cut into many shapes-

rounds, squares, diamonds, ovals,

rectangles and crescents. Spread

canap bases then with the filling or

spread, and finally top with a garnish.

Garnishes should be scaled to the

dainty size of canaps and should be

as good to eat as they are to be hold.


13/52

SOME INGREDIENTS FOR CANAPSOME INGREDIENTS FOR CANAPSS

Liver Sausage ANCHOVIES Pumpernickel Brea

Thyme WheatWhite Bread

RYE


14/52

CANAPCANAPSS


15/52

CANAPCANAPSS


16/52

CANAPCANAPSS


17/52

CANAPCANAPSSExample of Canaps:

Hot Sardine Canaps,Cheese Asparagus Canaps,

Anchovy Canaps, Shrimp

Canaps, Pastry Canaps


18/52

Party Bread And PastriesParty Bread And Pastries

TheseThese comescomes inin attractiveattractive colors,colors, ininvariousvarious shapes,shapes, andand withwith differentdifferent fillingsfillingssuchsuch asas peanutpeanut butter,butter, jelly,jelly, jam,jam, cheese,cheese,butter,butter, ham,ham, bacon,bacon, andand eggseggs withwithmayonnaisemayonnaise oror saladsalad dressingdressing asas basebase..Rolls,Rolls, muffins,muffins, puffs,puffs, clairs,clairs, andand

empanaditasempanaditas areare aa greatgreat favoritefavorite amongamongthethe childrenchildren andand aa mustmust forfor childrenschildrenspartiesparties..


19/52

Party Bread And PastriesParty Bread And Pastries


20/52

TASTYTIDBITSTASTYTIDBITSTheseThese includesincludes assortedassorted cheeses,cheeses, nuts,nuts,

chips,chips, pickles,pickles, andand freshfresh oror drieddried preservedpreservedfruitsfruits andand vegetablesvegetables.. TheyThey cancan bebe servedservedinin smallsmall trays,trays, inin glassglass bowls,bowls, inin woodwood ororceramicceramic containers,containers, oror inin toothpickstoothpicksarrangedarranged artisticallyartistically inin horshors dd oeuvresoeuvres

holderholder suchsuch asas cabbage,cabbage, freshfresh pineapple,pineapple,melon,melon, bottlebottle gourd,gourd, oror shapedshaped styrofoamstyrofoamcoveredcovered withwith aluminumaluminum foilfoil..


21/52

TASTYTIDBITSTASTYTIDBITS

TIDBITS OF CHEESE DRIED PINEAPPLE TIDBITS


22/52

Hors d OeuvresHors d OeuvresColdCold oror hot,hot, simplesimple oror elaborate,elaborate, horshors dd

oeuvresoeuvres allall savorysavory tidbitstidbits aboutabout oneone bitebite ininsizesize andand areare eateneaten withwith thethe fingersfingers oror fromfrom

woodenwooden oror plasticplastic pickspicks.. TheyThey areare usuallyusuallypassedpassed inin thethe livingliving roomroom oror onon thethe terraceterracetoto aa gatheringgathering ofof peoplepeople atat aa cocktailcocktail partypartyoror beforebefore dinnerdinner.. ContinentalContinental customcustom isis totoserveserve thethe horshors dd oeuvresoeuvres atat thethe tabletable asas thethefirstfirst coursecourse ofof aa luncheonluncheon oror dinnerdinner.. HereHerethethe useuse ofof forkfork isis acceptableacceptable..


23/52

Hors d OeuvresHors d Oeuvres


24/52

Hors d OeuvresHors d Oeuvres


25/52

COCKTAILSCOCKTAILSTheThe seasea foodfood oror fruitfruit (one(one oror moremore

kindkind ofof fruit)fruit) cocktailcocktail isis serveserve asas thethefirstfirst coursecourse ofof aa mealmeal atat thethe tabletable..

Vegetables Vegetables oror fruitfruit juicesjuices areare servedservedeithereither atat thethe tabletable ofof thethe livingliving roomroombeforebefore thethe mealmeal..

SeaSea--foodfood cocktailscocktails usuallyusually servedservedwithwith peppypeppy sauce,sauce, FrenchFrench dressingdressing orormayonnaisemayonnaise asas basebase..


26/52

COCKTAILSCOCKTAILSFruitFruit cocktailcocktail shouldshould bebe tart,tart, thoughthough

sometimessometimes mademade with with sweetenedsweetened

fruitsfruits.. FrequentlyFrequently theythey areare servedserved withwithrum,rum, kirschkirsch oror aa liqueurliqueur thatthat

harmonizesharmonizes withwith thethe fruitfruit..

All All cocktailscocktails shouldshould bebe fresh,fresh,colorfulcolorful andand appetizingappetizing inin appearanceappearance

andand tantalizingtantalizing inin flavorflavor..


27/52

COCKTAILSCOCKTAILS

ThoroughlyThoroughly chillchill allall ingredientsingredients andand thethe servingservingdishesdishes.. FruitFruit andand SeaSea--foodfood cocktailscocktails oftenoften areare keptkept

coldcold bedsbeds ofof crushedcrushed iceice.. SeaSea--foodfood andand fruitfruit

cocktailscocktails areare servedserved inin stemmedstemmed oror footedfooted

cocktailscocktails glassesglasses whilewhile thethe juicesjuices andand shrubsshrubs areare

servedserved inin smallsmall glacierglacier oror punchpunch cupscups.. SomeSome juicejuice

cocktailscocktails areare servedserved hothot andand servedserved inin cupcup oror

glassesglasses thatthat areare comfortablecomfortable forfor youryour guestsguests totoholdhold..

Example of CocktailsExample of Cocktails-- Summertime Melon Cocktail,Summertime Melon Cocktail,

Fresh Fruit Cocktail, Pineapple Bowl.Fresh Fruit Cocktail, Pineapple Bowl.


28/52

COCKTAILSCOCKTAILS


29/52

COCKTAILSCOCKTAILS


30/52

COCKTAILSCOCKTAILS


31/52

KEBABSKEBABSCubes of meat (as lamb)marinated and cooked withonions, tomatoes, or othervegetables specially on a

skewer. Specialty from themiddle east.


32/52

KEBABSKEBABS


33/52

GRILLED OR OVER-THE CHARCOAL

These are more popular whenserved outdoors and guests attend tothe grilling. Marshmallows, meat,

chicken, sausages, bacon, liver,hamburgers, shrimps, fish fillet,squid, oysters, tahong, and evenfruits and vegetables can beskewered in fine barbecue sticks orwrapped in aluminum foil and placedon the grill then served.


34/52

GRILLED OR OVER-THE CHARCOAL


35/52

Soups play an important part of anymenu in which they are featured. Theirfunction is to create appetite and they should

not afford a meal in themselves. Theyshould, in all cases, be of delicate flavor andof a clear natural color; thick soups shouldnot be too heavy in texture.

DEFINITION:Soup is a liquid food in which meat, fish

or vegetables have been boiled with various

added ingredients and seasonings.


36/52

To stimulate the appetite for the rest ofthe meal.

To give nourishment to persons unablefor any reason, to take solid foods.

To the mainstay of the meal.

To supply large amounts of proteins,carbohydrates, minerals and vitamins.

PURPOSES OF SOUPS


37/52

QUALITIES OF SOUPS

A color that is pleasing to theeyes.

A flavor that is satisfyingA smell that is appetizing

Right consistency according toits types.

No fat floating.


38/52

CLASSIFICATION OF SOUPS

Two Main Categories:a. CLEAR/THIN SOUPS

- These soups are prepared from stock (theresulting liquid extracted by simmering in

water the meat and bone for several hours.),flavored with various meats, poultry, game,fish, with vegetables, herbs and seasonings.They are not thickened with flour or any otherstarchy materials, but are often clarified bycooking with egg white and shell and thenstrained, Clear soups are suitable for dinnerand hearty meal.


39/52

a.1 Consomm

- a clear soup made from meat,poultry, fish or vegetables and clarifiedstock. The basic stock must be

accentuated from the main ingredients.a.2. Bouillon- is made from lean beefdelicately seasoned and is served clear.They are carefully cooked without beingclarified and can be served plain orwithout garnish.


40/52

a.3. Broth

- These semi-clear soups are easy to

make and consist of uncleared brown orwhite stock with added meat, vegetables,rich or barley. Broth are often a by-product

of the main course.a.4. Bisque

-These soups are made specially from

raw shellfish, vegetables, fish stock, wines,herbs, and seasonings, thickened with rice,passed and finished with wine and cream.


41/52

LOBSTER BISQUE RABBIT BROTH


42/52

CONSOMM BOUILLON


43/52

b. THICKSOUPS

These soups are made by addingcream or white sauce to stock orcombining with meat or vegetables.

This group includes puree soupswhich are thickened with starchyingredients, such as flour, cereals,pulses, and potatoes. Cream soups arethickened with butter, cream, and eggyolks.


44/52

The thickening agent known as

liaison, also enrich the texture of a soupand change its color. Liaisons must beadded in correct proportions to the

liquids, otherwise the soup may curdleor become too starchy.

Kinds ofThick Soup

b.1. Unpassed Soupsb.2. Passed Soups


45/52

b.1.Unpassed Soups

These soups areprepared fromvegetable cut invarying shapes,cooked in stocks,sometimes with theaddition of cerealsand pieces of meat orpoultry and servedunpassed.


46/52

b.2. Passed Soups

Types ofPassed Soupsb.2.1. Puree based soups

- These soups are made from flesh

or dried vegetables cooked withstocks. Sometimes with theaddition of meat, poultry or cereals.

The ingredients act as the solethickening agent.


47/52

b.2.2. Veloutes

-These soups are prepared from abase of roux diluted with appropriateflavored stock and cooked with the

appropriate flavored stock and cookedwith the addition of blanchedvegetables, meat, poultry, or fish. Thisare passed, finished with a liaison of

egg yolks and cream and are invariablygarnished.


48/52

b.2.3. Crmes (cream soups)

-these soups must be of smoothconsistency and it is essential that they

are finished with cream. Most creamsoups are based of a vegetable puree,

but chicken or fish can also be used asthe main ingredients. Cream soupstakes little time to prepare are excellent

for stormy in home freezer. There arethree acceptable methods of preparation.


49/52

c.1. the classical method using

approximately 50% Bechamel, 25%puree of the appropriate cookedingredients and 25% of the appropriatestock and finished with cream.

c.2. A puree-based soup finished withcream.

c.3. a Veloute-based soup finished with

cream instead of cream and egg yolks.


50/52

b.2.4. Brown Soups

- These soups are mainly ofEnglish origin and are usuallyprepared from a base of rouxdiluted with stock and cookedwith the addition of vegetables

and meat. They are passed andare usually garnished.


51/52

SOUP GARNISHES

Garnishes are added to soups eitheras an embellishments to improve theflavor or to provide a contrasting

texture.SOUP ACCOMPANIMENTS

1. Crisp Crackers

2. Breadsticks3. Croutons


52/52

BEVERAGES These are seasonal or especially prepared drinks.

They can be alcoholic or nonalcoholic. Wine andpunch (when spiced with distilled liquor) arealcoholic beverages while fruit juice, shakes, tea,coffee, and cocoa are nonalcoholic ones. In many

occasions, wine and punch are served. A widevariety of punch can be served depending on theoccasion and guests. Punch spiced with spirits ordistilled liquor is appropriate for adult guests. Fruit

juices, eggnogs, or chocolate beverages areappropriate for children parties. Punch is alsoappropriate for teenagers for such occasions asgraduation parties. Wine is usually served informal parties or dinners.

Documents

Courses of a Meal