Page 52 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

Potage (Soup)

Soup may also act as an appetizer for the courses to come. Generally, in a menu two
soups are usually provided, one being clear soup (consomm’) and the other a thick soup
(crème, veloute, puree). Special forms of soup may also be served, bisque, bortch, petite
marmites etc. Although there is a choice of clear or thick, as only one will be served. The
clear soup is always placed first on the menu. The examples are:

Consommé julienne-clear soup garnished with strips of root vegetables. Consommé
celestine-clear soup garnished with strips of Savoury pancakes.

Oeuf (Egg dishes)

Examples of egg dishes are: Omelette espagnole-flat Omelette with onions, peppers
and tomato, Omelette fines herbs- Savoury Omelette

Farinaceous/Farineaux (Pasta and Rice Dishes)

Examples of farinaceous dishes are: Spaghetti Napolitano- spaghetti in a tomato and
garlic flavoured sauce. Spaghetti bolognaises- spaghetti blended with minced lean
beef in a rich brown sauce.

Poisson (Fish)

The method of cooking and type of fish used may vary. Some examples are: Sole
meuniere-sole shallow fried in butter, Sole Colbert-sole flour, egg and bread crumbed
(pane) and deep-fried; the fillets are rolled back of the backbone in preparations. Fillet
de plie frite: fillet of plaice deep-fried and accompanied by a mayonnaise-based sauce
flavoured with capers, gherkins and parsley.

Entrée (First meat dish)

Entrée are generally small, well-garnished dishes, which comes from the kitchen ready
for service. They are always accompanied by a very rich gravy or sauce. When a
releve follows the entrée then potatoes and vegetables are not served with the latter;
if, however, a releve does not follow the entrée then potatoes and vegetables would
be served with the entrée. An entrée is the first meat course on the French classic menu.
Examples of entrée are: Poulet sauté chasseur- sauté chicken in a rich brown sauce
flavoured with tomato and mushroom. Supreme de volaille a la king- breast and wing of
chicken cooked under a cover in oven. Chautebriand- double fillet steak grilled. Chop
de porc grille-pork chop grilled.

Sorbets (Flavoured ice)

Because of the length of the French classic menu, this course is considered to be the
‘rest’ between courses, where the dinners may obtain second wind. The sorbet, therefore,
must be able to counteract the richness of dishes already served and stimulate the
appetite for those to come. The sorbet is a water ice plus Italian meringue, flavoured
with champagne glass, which should then be served on an under plate with teas
poon. Generally, in a gala dinner or state dinner, meal cigarettes or Russian cigars and
sometimes the first speech are given.

52