Page 49 - food 3-1

‫ﻗﻮاﺋﻢ اﻟﻄﻌﺎم ﻓﻰ ﺻﻨﺎﻋﺔ اﻟﻀﯿﺎﻓﺔ‬

‫ﻗﻮاﺋﻢ طﻌﺎم اﻟﻐﺬاء ‪Luncheon Menu‬‬

‫ﯾﻄﻠﻖ ﻋﻠﻰ اﻟﻮﺟﺒﺔ اﻟﺜﺎﻧﯿﺔ اﻟﺘﻰ ﺗﻘﺪم ظﮭﺮا وﺟﺒﺔ اﻟﻐﺬاء و ﻗﺪ ﺗﻜﻮن‬
‫ﻗﺎﺋﻤﺔ ﻣﺤﺪدة او ﻗﺎﺋﻤﺔ ﺣﺴﺐ اﻟﻄﻠﺐ وﻗﺪ ﺗﻘﺪم ﻗﻰ ﺷﻜﻞ ﺑﻮﻓﯿﮫ ﻣﻔﺘﻮح‪ .‬وﺗﻘﺪم ﻋﺎدة‬
‫ﻓﻰ اﻟﻔﺘﺮة ﻣﺎ ﺑﯿﻦ اﻟﺴﺎﻋﺔ اﻟﻮاﺣﺪة ظﮭﺮا و اﻟﺜﺎﻟﺜﺔ ﺑﻌﺪ اﻟﻈﮭﺮ وﻋﺎدة ﺗﻜﻮن اﺑﺴﻂ‬
‫و اﺧﻒ ﻣﻦ وﺟﺒﺔ اﻟﻌﺸﺎء ﻓﻰ اﻟﺘﻜﻮﯾﻦ ﻛﻤﺎ اﻧﮭﺎ ﻻ ﺗﺤﺘﻮى ﻋﺎدة ﻋﻠﻰ ﺷﻮرب او‬
‫ﺑﯿﺾ و ﺗﻘﺪم ﺣﺴﺐ درﺟﺔ و ﻧﻮع اﻟﻤﻨﺸﺄة و ﻋﺎدة ﺗﺘﻜﻮن ﻣﻦ ﺧﻤﺴﺔ اطﺒﺎق ھﻢ ‪:‬‬

‫‪ .1‬ﻣﺸﮭﯿﺎت ﺳﺎﺧﻨﺔ او ﺑﺎردة‪.‬‬
‫‪ .2‬ﻓﻄﺎﺋﺮ او ﻋﺠﺎﺋﻦ‪.‬‬

‫‪ .3‬اﻟﻄﺒﻖ اﻟﺮﺋﯿﺴﻰ او اﻻﺳﺎﺳﻰ ﻛﺎﻟﻄﯿﻮر او اﻻﺳﻤﺎك او اﻟﻠﺤﻮم ﻣﺠﻤﻠﺔ‬
‫ﺑﺒﻄﺎطﺲ او ارز ﻣﻊ ﻧﻮع ﻣﻦ اﻟﺨﻀﺮوات‪.‬‬
‫‪ .4‬اﻟﺴﻠﻄﺔ ‪.‬‬
‫‪ .5‬اﻟﺤﻠﻮ ﺧﻔﯿﻒ او اﻟﻔﺎﻛﮭﺔ‪.‬‬
‫اﻟﻰ ﺟﺎﻧﺐ ﻣﺨﺒﻮزات ﻣﺘﻨﻮﻋﺔ و ﻣﺸﺮوﺑﺎت‬

‫اﻣﺜﻠﺔ ﻗﻮاﺋﻢ ﻏﺬاء ‪:‬‬
‫‪Smoked Salmon with Toast‬‬

‫‪Buttered Noodles‬‬
‫‪Escalope of Veal with Mushroom Sauce‬‬

‫‪Tossed Mixed Salad‬‬
‫‪Meringue Glace‬‬

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